Crock Pot Stew is a comforting cold weather one pot recipe that can be baked in a slow cooker while you are out of the house. The savory ingredients used in this recipe include olives and sundried tomatoes – not your mom’s stew! Prepare this dish using a crock pot or simply bake in the oven in a covered casserole or Dutch oven.
3 lbs. lean stewing beef or veal
1 tbsp. oil (use a bit more, if needed)
1 tbsp. dried herbs including basil, oregano and thyme
1 tsp. salt
1 medium or 2 small cloves of garlic, minced (or 1/4 tsp. garlic powder)
1/2 cup sliced, drained olives (your favorite type)
1/2 cup oil-packed sundried tomatoes, drained
1 cup broth – beef or chicken (use 2 cups broth if baking in the oven)
1/2 cup fresh pearl onions, peeled (I use one large onion, chopped)
In large skillet, lightly brown meat in oil, in batches to avoid steaming, and drain. Tranfer meat to 5 qt. crock pot. Add herbs, salt and garlic to meat. Place olives and tomatoes on top. Pour broth over top and place onions all around the meat. Cover and cook on low for 6 – 8 hours, until meat is tender.
If you are preparing the stew in the oven, combine all ingredients including browned meat and 2 cups broth and place in covered heavy casserole or Dutch oven. Bake at 350 degrees F for 30 minutes, baste and turn down temperature to 325 degrees F. Bake for another 60 minutes, basting occasionally, until meat is tender.
Cold cuts of your choice (I use salami and turkey)
Puff Pastry Dough (I use Pepperidge Farm’s puff pastry sheets)
Condiments of your choice (I use mayo and yellow mustard)
1 Egg Yolk
Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the condiments and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.
Beef Stroganoff, a Russian dish with origins rooted as early as the mid-1800′s, boasts a decadent, creamy sauce, traditionally flavored with dry white wine and sour cream. A rather simplistic recipe (with considerable variations throughout the years), a good Stroganoff offers a truly lovely textural and flavor experience. In this version, I used Tofutti’s Sour Supreme as a sour cream alternative. Although I was rather luke-warm to this product by itself, I must say that it’s a dream to cook with, holding up well to light simmering while contributing an authentic tang to the sauce. Serve over a bed of wide noodles; I used spinach egg noodles in this photograph. Not only is this rendition of Beef Stroganoff completely kosher, it also has fewer fat and calories than the traditional recipe! Pair this entrée with a cold, dry, white wine.
1 lb Pepper Steak
1 Medium Onion, finely chopped
1 Clove Garlic, minced
6 to 8 ounces Sliced Mushrooms
1/2 cup Dry White Wine
8 oz. Low Sodium Beef Broth, or substitute 8 oz water, 1 Tbsp Soy Sauce and 1 Tbsp nutritional yeast
1/2 cup (approximately) Tofutti Sour Supreme (this specific product works the best)
1 Tbsp Corn Starch dissolved in a little water
Salt and Pepper to taste
In a large saucepan, brown beef strips in olive oil on high heat. You may need to do this in batches, depending on the size of your pan. Turning heat down to medium high, add a little more oil and sauté garlic and onion until onions are translucent and fragrant. Deglaze with white wine, scraping bottom of pan. Add sliced mushrooms and beef broth (or substitute), cover, reduce heat, and simmer until mushrooms are tender, about 10 minutes. Season with salt and pepper, and stir in Sour Supreme. Add corn starch and water mixture and stir until slightly thickened. The sauce should have the consistency of heavy cream, able to coat the back of a spoon. If it is too runny, add more corn starch. If it is too thick, thin with Mocha Mix, broth, or water, and then re-season accordingly. Serve over broad noodles. In this photograph, I used spinach egg noodles.
*This dish pairs nicely with Galil Mountain Voignier.
3/4 of a bag of barley
3-4 potatoes, scrubbed and sliced into pieces
1 large sweet potato, skin on kept whole!
1 onion, diced
2-3 cloves of garlic, diced
Meat (flankin on the bone or off)
Kishka (I use Benzies)
2-3 eggs in shell not boiled (I toss a few eggs in, cuz it browns and tastes awesome when mixed in or on the side, once served.)
1 jalapeño (if the mood strikes)
Onion Soup Mix
3 handfuls of salt (ok maybe not handfuls, but lots of salt!)
Schug (according to how much spiciness you would like)
Place potatoes, onion and garlic into the crockpot. Then add the barley, meat and kishka. Fill the crockpot with water and add the spices. Then add the eggs slowly so they don’t break. Cook on high for 1-2 hours then set on low for Shabbat.