We’re so lucky in the area all the time but especially this time of year.
The farmer’s have worked their butts off to offer everything wonderful and the air has just a little bit of a chill in it.
It’s time for soups, stews and to can everything. I’ve got so many canning recipes to share, it’s just finding the time so hold onto your hats-you might be getting jam recipes in February. C:
Here’s a quick dinner that will welcome you home after a long day at work and give you time to play outside before it’s time to get to homework.
You’ll even have enough leftover to take for the best lunch ever.
Start by dredging beef chunks in semolina flour. I like the nutty taste that this gives the stew but if you don’t have it just use regular flour. Saute the beef with bacon and lots of gorgeous spices.
Add in lots of wine, beef broth, celery, mushrooms, carrots and black eyed peas. Set the slowcooker to burble and…
get ready to enjoy with lots of bread and well, it would be a shame to let the rest of that bottle of wine go to waste.
- 6 pieces of bacon (chopped)
- 1½ lbs cubed beef
- ½ cup semolina flour
- 2 tsp madras curry paste
- ½ tsp crushed chili flakes
- 1 sprig rosemary (1½ tsp chopped)
- 1 T soy sauce
- ½ tsp worstershire
- 2 cups red wine
- 3 cups beef broth
- 1 cup blackeyed peas
- 3 cups halved mushrooms
- 1 chopped red onion
- 2 cups sliced carrots
- 3 ribs celery sliced
- 2 cups cubed potatoes
- Toss beef in flour and brown with the bacon. Toss into the slowcooker with all the other ingredients. Place on high for 4 hours or low for 6.5 hours.
- Get out the bread for dipping and enjoy.