Thursday, October 31, 2013
Dee Perry welcomes ideastream friends and you as she opens the phones for a special Autumn memories call-in show. Whether it's a Fall walk through the woods or a spooky memory from Halloween Dee invites you to join her with your own Autumnal reminiscings.
Arts and Culture, Community/Human Interest
Braised Beef w/ Autumn vegetables
• 3 lb. beef bottom round, trimmed of most fat and cut into 1 1/4-inch chunks
• Kosher salt, to taste, plus 1/4 tsp.
• Freshly ground pepper, to taste
• 2 Tbs. olive oil
• 1 yellow onion, finely chopped
• 2 fresh thyme sprigs
• 3 bay leaves
• 4 garlic cloves, finely chopped
• 1 cinnamon stick
• 1/3 cup dry red wine
• 2 Tbs. plus 1 tsp. red wine vinegar
• 2 large carrots, peeled and cut into chunks
• 1 can (15 oz.) diced tomatoes, drained
• 1/3 cup beef or chicken stock
• 1 lb. r butternut squash, peeled, seeded and cut into 3/4-inch chunks
• 2 green onions, thinly sliced
• 1 Tbs. chopped fresh mint
Season the beef with salt and pepper. Warm 1 Tbs. of the olive oil in a frying pan. Working in batches, brown the beef on all sides, about 8 minutes per batch. Using a slotted spoon, transfer the beef to a plate
Now add the yellow onion, thyme sprigs and bay leaves to pan and sauté until the onion begins to brown, 4 to 6 minutes. Add the garlic and cinnamon stick and cook for 1 minute. Stir in the wine, the 2 Tbs. vinegar, carrots, tomatoes, stock and beef.
Place beef and the other sautéed ingredients in a crock pot. Set the crock pot to high setting and cook for two hours.
Scatter the butternut over the beef, cover and cook until the beef and pumpkin are very tender, 1 to 2 hours more. Discard the thyme sprigs, bay leaves and cinnamon stick. Using a large spoon, skim off the fat.
In a small bowl, whisk together the remaining 1 Tbs. olive oil, the 1 tsp. vinegar, the 1/4 tsp. salt and several grinds of pepper. Stir in the green onions and mint.
Ladle the meat and vegetables into warmed bowls and spoon the green onion mixture on top. Serve immediately. Serves 6.
Adapted from Williams-Sonoma The New Slow Cooker, by Brigit Binns (Weldon Owen, 2010).
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