Fall is probably my favorite season when it comes to cooking. I love spending the time to make this hearty stew while my breadmaker makes its magic with this bread recipe. They are phenomenal together...Make sure you give yourself a couple hours to make the stew!!! This recipe is one I found in another cook book, then modified it to make it way better!!
Beef Stew
1 1/2 lbs of sirloin, cubed in 1 inch cubes
1/4 c. flour
1 Tbsp. Garlic powder
1/2 tsp. salt
1/2 tsp pepper
Mix the flour, garlic, salt, and pepper in a ziplock bag. Toss the meat cubes in mixture and refrigerate at least 30 minutes.
Heat 2 Tbsp Olive Oil in a large pot or dutch oven. Add the meat cubes and brown, about one minute on each side. Reduce heat and add:
8 oz mushrooms, sliced
1 onion, cut in bite sized pieces
1 clove garlic, minced (or 1 Tbsp minced garlic)
1 tsp dried thyme
1 tsp rosemary (whether using fresh or dried, crush the rosemary between your palms before adding it to the pan to open the scent/taste from the leaves)
Stir all the ingredients, scrapping the browned flour from the bottom of the pan (that's where all the flavor is!!) until the onion is tender (about 10 minutes).
Add:
28 oz beef broth or stock
1/2 small bag of baby carrots
Increase heat. When broth boils, reduce heat to low. Cover and simmer for 45 minutes.
Add:
4-5 medium potatoes, peeled and cubed.
Cook 45 minutes or until meat is tender and potatoes are cooked through.
Honey Buttermilk Bread (1 1/2 lb loaf)
Add (in the following order) to the breadmaker:
1 cup plus 2 Tbsp buttermilk
3 Tbsp Honey
3 Tbsp Canola Oil or melted butter
3 1/4 c. unbleached flour
1 1/2 tsp salt
1/4 tsp. baking powder
1 1/2 tsp bread maker yeast
I put my settings on white/light bread, 1.5 lb loaf.
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