Here is a stew recipe from Bill. It will warm you up on this snowy day. Recipe
Local Grass-fed Beef Stew with Local Winter Vegetables
Ingredients:
• 2 pounds lean beef boneless chuck or stew beef, cut in 1-inch cubes
• 1/2 teaspoon salt • 1/4 teaspoon pepper • 2 tablespoons oil
• 1 can (28 oz.) crushed tomatoes, undrained
• 1/2 cup good quality balsamic vinegar
• 1 cup red wine
• 1 large onion, cut into chunks, or 12 frozen small white onions, thawed
• 2 cups white potatoes, cut in 1-inch cubes (I don’t peel mine.)
• 2 cups parnsips peeled and cut in 1-inch-long pieces
• 2 cups carrots peeled and cut in 1-inch-longs pieces
• Dash ground allspice
• 1 dried bay leaf
• 1 cinnamon stick
• 2 cups peas
Preparation:
Set crockpot on high to pre-heat. Trim any excess fat from beef; pat dry with paper towel; sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides. Add tomatoes and juice. Remove browned beef to crock pot. In same skillet, add oil if needed and saute onions until softened and add to crockpot.In a 4 to 5-quart crockpot, combine browned beef, tomatoes, vinegar, wine, onions, allspice, bay leaf, cinnamon stick. Cover and cook on LOW for 8 hours (or 5 hours on high), or until beef is tender. After 4 hours on low or 2.5 hours on high, tightly wrap potatoes, parnsips, carrots, and 2 tablespoons water in aluminum foil and put on top of beef mixture in crockpot.At end of cooking time, test beef and vegetables for tenderness. If they are tender, stir in peas and cook on low about 20 minutes Discard bay leaf and cinnamon stick. Add more salt and pepper to taste. Serves 8-10.