Beef Stew

It’s winter so it’s like law of the land that us humans must consume beef stew.  Plus it’s actually cold here in Austin, it’s kind of freaky.  The Cayenne pepper and the brown sugar here make it sweetly spicy and awesomeeee.  You could also add turnips orrrr mushrooms ’cause that’d be dandy.

Beef Stew (fo four)

  • 1 lb stewing beef
  • olive oil (at least 2 tbsp)
  • 1 tbsp butter
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 1/2 cups beef broth
  • a few shakes of Worcestershire sauce
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp all-spice
  • 1 tsp brown sugar
  • 1/2 tsp white sugar
  • 1 tsp Cayenne pepper (or less if you don’t like it a little spicy)
  • 1 tsp dried oregano
  • kosher salt
  • ground black pepper
  • 1 tsp lemon juice
  • some red potatoes
  • 3 carrots, peeled and cut into a dice
  • 3 ribs celery, diced
  • 1 tbsp cornstarch
  • 2 tbsp water

Smother your beef with salt and pepper.  Heat the oil over medium-high heat.  Then add the butter and once it’s melted (careful not to brown it) start browning the beef in batches.

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Keep going…

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Pesto Asparagus Pizza

Not sure of what to make?  Too lazy to go to a grocery store?  Throw whatever’s left in the fridge on a pizza!

Start with the dough.  This one requires some chill time in the fridge to rise a bit, but there are quicker pizza dough recipes out there.  Google it.

This is Deb Perelman’s recipe for pizza dough, from her “Smitten Kitchen” cookbook.  Highly recommend this book:  http://smittenkitchen.com/book/.

Pizza Dough (makes a thin 9×13″ thin rectangular-ish pizza)

  • 1/2 cup warm water
  • 1/4 plus 1/8 teaspoon active dry yeast
  • 1 1/2 cups all-purpose flour
  • 1 tsp table salt

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In a stand mixer, add your water, then sprinkle the yeast over it and let it sit for 5 minutes.

Add your flour and salt and mix using a dough hook at moderate speed until a ball of dough starts to form.

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Pull your speed back to low and let it knead for 5 minutes.  You should end up with a sticky ball of pizza dough, and it was so easy!

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Stick it in the fridge for at least 6 hours, then remove and let it get back to room temperature.  It should be about double in size.

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