With the cooler temperatures and all the signs that autumn is approaching we, as New Englander’s, begin to think about all things fall. As a native of Connecticut, I am accustomed to winterizing my home, pulling in the garden hose, turning the outside water spouts off and putting up new weather stripping on the doors and windows. As this colorful and cooler season arrives, we eagerly attend county fairs, the BIG E, craft shows and, dare I say it, Christmas Bazaars. As these cooler temperatures arrive and the leaves begin to change color, we go apple picking, bake pies, we make chili, soups and stews, our comfort foods. Over the course of my Thursday blogs, I would like to share with you some of my favorite recipes for the hearty fare of the cooler months, some of my favorite comfort foods. So, grab a loaf of crusty bread and enjoy.
1 to 1 ½ pounds lean stewing beef cut into 1 inch cubes*
1 slice of bacon*
1 cup chopped onion
2 cups beef broth*
1 cup apple cider
1 ½ pounds potatoes (about 5 or 6 medium size) diced
2 medium carrots peeled and thinly sliced
2 ribs of celery, thinly sliced
1 ½ cups diced rutabaga
1 bay leaf
½ teaspoon dried rosemary, crumbled
1/8 teaspoon black pepper
2 tablespoons flour
2 tablespoons cold water
1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
replace beef and bacon with flavored tofu and beef broth with vegetable broth)
Cook bacon, beef and onions in a large skillet over medium heat until
the beef is browned and bacon is cooked.
Put the beef and onions in the slow cooker with the bacon, beef broth,
apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary and
pepper. Cover and cook on LOW for 7 to 9
hours. Combine flour and cold water to
form a smooth mixture. Stir into the
beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.
Serves 4 to 6.