Rustic Beef Stew

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Ingredients:

  • 2 Tbs. all-purpose flour

  • 1 tsp. Salt

  • 1 tsp. Pepper

  • ½ tsp. Fresh or dried thyme

  • 1 Pound cubed stew beef

  • 1 Tbs. olive oil

  • 1 23 oz. container beef broth

  • ¼ cup apple cider vinegar

  • 3-4 medium carrots

  • 1-2 medium potatoes

  • 1 small rutabaga

  • 1 medium apple

  • 1 onion

  • 2 celery stalks

Process

  1. Peel and cut rutabaga, potatoes, carrots, and apple into one-inch cubes. Set aside in a large bowl.

  2. Thinly slice celery and dice onion and set aside in a small bowl.

  3. Combine flour, salt, pepper, and thyme in a large bowl. Toss cubed stew beef in the flour mixture, making sure all surface areas are evenly coated.

  4. Heat olive oil on medium-high heat in dutch oven or heavy-bottomed pot.

  5. Working in batches, brown beef evenly on all sides.

  6. Add onion and celery and cook for two more minutes.

  7. Add broth, apple cider vinegar, and bay leaf.*

  8. Bring to a boil and reduce to medium-low. Simmer for 30-45 minutes.

  9. Add remaining veggies and apple.

  10. Bring to a boil and reduce to low. Cook for an additional 30-45 minutes, or until vegetables are tender.

 

*You may need to add water to the pot so that everything is covered by one inch of liquid.

Bibimbap Inspired Bowl

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For this recipe, you’ll be making both the rice and the toppings and assembling at the end. We broke the recipe down into segments to make it easier to follow. Enjoy!

Sushi Rice

Ingredients

  • 2 cups sushi or short grain rice

  • 2.5 cups water, plus extra for rinsing rice

  • 2 tablespoons rice vinegar

  • 2 Tablespoon maple syrup

  • 1 tablespoon kosher salt

 Process

  1. Rinse rise thoroughly in strainer under cold water until water runs clear (about 3 minutes).

  2. Add rice and 2.5 cups water to uncovered pot. Bring rice and water to a boil.

  3. Once boiling, reduce heat to lowest setting and cover tightly. Simmer for 15 minutes. Do not check rice until 15 minutes have passed. Rice should be tender but not mushy.

  4. Remove rice from heat and spread thinly along sides of a large (non-metallic) bowl with a wooden spoon. Let cool completely.

  5. In a small bowl, combine rice vinegar, maple syrup and 1 tablespoon of salt and mix to combine.

  6. Pour vinegar mixture over rice and mix gently to combine.

 

Pickled Cucumbers

Ingredients

  • 2 Large Cucumbers, sliced and coined

  • 2 tablespoons salt

  • 1 cup apple cider vinegar

  • 1 cup white vinegar

  • ¾ cup maple syrup

 

Process

  1. Add vinegar, maple syrup, and 2 tablespoons salt to a large saucepan and bring to boil.

  2. Add cucumber and return to boil.

  3. Lower heat and simmer for 2 minutes.

  4. Transfer cucumber and brine to a heat-safe container and refrigerate until ready to use.

 

Sesame Carrots

Ingredients

  • 1 tablespoon sesame oil

  • 5 Carrots, peeled and sliced into matchsticks

  • Kosher salt and ground pepper for garnish

 

Process

  1. Heat 1 tablespoon of sesame oil in large pan over medium heat.

  2. Add carrots to pan and salt and pepper to taste

  3. Cook until carrots are just tender. Set aside.

 

Garlic Bok Choy

Ingredients

  • 6 Heads Baby Bok Choy

  • 2 tablespoon sesame oil

  • 4 cloves garlic, minced

  • 2 tablespoon soy sauce

 Process

  1. Cut white ends off Bok Choy and separate leaves.

  2. Heat 2 tablespoons sesame oil over medium heat.

  3. Add garlic and stir until fragrant, about one minute.

  4. Add Bok Choy and soy sauce to pan and stir until bok choy has wilted. Set aside.

 

Soy-glazed Mushroom

Ingredients

  • 1 pint of mushrooms,

  • 1 teaspoon sesame oil

  • 2 teaspoon soy sauce

  • ½ tablespoon maple syrup

Process

  1. Add 1 teaspoon of sesame oil in a pan over medium heat.

  2. Add mushrooms and let cook for a minute.

  3. Add 2 tablespoons soy sauce and 1 teaspoon of maple syrup and stir to cover mushrooms.

  4. Continue heating until mushrooms are tender and fully glazed. Set aside.  

 

Extra Toppings

  • 1 Egg, cooked sunny side up

  • Bacon or Protein of your choice


Once you have prepared all of the individual toppings you’d like, add all to bowl over mounded sushi rice. Feel free to drizzle soy sauce, teriyaki, or sriracha to add an extra zest!"