Beef Stew

Fall weather is getting here with the cooler nights.  Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.

beef-stew-32 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine

 

Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.

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Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.

 

 

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Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.

Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.

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Daylight Savings – Fall

*The earliest known reference to the idea of daylight saving time comes from a purely whimsical 1784 essay by Benjamin Franklin, called “Turkey versus Eagle, McCauley is my Beagle.” It was first seriously advocated by William Willet, a British Builder, in his pamphlet “Waste of Daylight” in 1907.

Over the years, supporters have advanced new reasons in support of DST, even though they were not the original reasons behind enacting DST.

One is safety. Some people believe that if we have more daylight at the end of the day, we will have fewer accidents.

In fact, this “benefit” comes only at the cost of less daylight in the morning. When year-round daylight time was tried in 1973, one reason it was repealed was because of an increased number of school bus accidents in the morning. Further, a study of traffic accidents throughout Canada in 1991 and 1992 by Stanley Coren of the University of British Columbia before, during, and immediately after the so-called “spring forward” when DST begins in April. Alarmingly, he found an eight percent jump in traffic accidents on the Monday after clocks are moved ahead. He attributes the jump to the lost hour of sleep. In a letter to the New England Journal of Medicine, Coren explained, “These data show that small changes in the amount of sleep that people get can have major consequences in everyday activities.” He undertook the study as a follow up to research showing that even an hour’s change can disrupt sleep patterns and “persist for up to five days after each time shift.” Other observers attribute the huge spike in accidents on the first Monday of DST to the sudden change in the amount of light during driving times. Regardless of the reason, there is no denying that changing our clocks has a significant cost in human lives.

While some people claim that they would miss the late evening light, a presumably similar number of people love the morning light. And projects, postponed during the sun filled summer, will be tackled with new vigor when the sun sets an hour earlier each day.

Congress appears to have felt we were not having enough of a difficult time so in 2007 they passed a law starting Daylight Savings time 3 weeks earlier and ending it one week later. This cost US companies billions to reset automated equipment, put us further out of sync with Asia and Africa time-wise, inconvenienced most of the country, all in the name of unproven studies that claim we save energy.

 

*http://www.standardtime.com/

 

 

Fall & Butternut Squash Soup

It’s been a month since I posted about summer being here. School has started and decorations for Halloween and Thanksgiving are already in the stores. I have started a couple of projects and will be sharing them with you as I get closer to being done.

Being that fall is here I will share a Butternut Squash Soup recipe that we really enjoy!

1 ¼ lb. Butternut squash, peeled, seeded & cut into 1” pieces
2 Tbsp. Olive oil
½ tsp. Salt
¼ tsp. Pepper
1 ¼ lb. Yellow squash, cut into 1” pieces
¼ c. finely chopped onion
1 ½ tsp. Pumpkin pie spice
1 Tbsp. Tomato paste
29 oz. Vegetable or chicken broth
½ c. heavy cream

Heat oven to 450 degrees F. Toss butternut squash with 1 tablespoon oil, ¼ teaspoon salt and 1/8 teaspoon pepper. Arrange in a single layer on a baking sheet. Roast turning once, 25 – 30 minutes.

Toss yellow squash and onions in remaining oil, salt and pepper. Add to baking sheet with butternut squash. Continue roasting 30 minutes until vegetables are tender.

In large saucepan, over medium heat, cook pumpkin pie spice 1 minutes, stirring constantly, until fragrant. Stir in tomato paste an cook 1 minutes more. Add roasted vegetables and broth. Bring to a boil, reduce heat to low and simmer 20 minutes. Stir in cream. Remove from heat. Puree soup with an immersion blender or in batches in an upright blender.

Heat gently to warm through. Season to taste with additional salt and pepper. To serve, divide soup in bowls and garnish with sour cream, if desired.