We experienced our first real snowfall of the year this weekend while skiing in New York. It was awesome! As a family, we always look forward to our annual beginning of the year ski weekend. The busy agenda includes lots of fresh air, exercise, and hearty meals to warm us up, and keep our energy levels high. This trip was no exception. So, for a surefire plan to eagerly anticipated snowy weekend meals, snatch up the recipes that follow.
DAY 1
For our first day’s lunch break/picnic, our go-to’s include a charcuterie board loaded with sliced meats, a variety of cheeses, fresh fruits and nuts. Then, at the end of the ski day we simply reheat a made-in-advance beef stew loaded with tender beef, potatoes, and vegetables – recipe below! This is best served with a simple green salad and warm, crusty bread.
DAY 2
On day two, we bring along the slow cooker filled to the brim with a healthy, turkey chili. It’s always nice to come in from the cold to a hot lunch. This recipe can be served over quinoa, but our family prefers the salty crunch of tortilla chips and loads of shredded cheese and fresh avocado slices. When we head back at the days end, our goal is to relax and recharge. So naturally, we reach for the carbs. Ina Garten’s delicious Real Spaghetti and Meatballs is the obvious choice here!
P.S. Don’t forget to uncork the red wine!
Parkers Beef Stew
Ingredients
- 2 1/2 pounds good quality beef chuck, cut into 1 1/2 cubes
- 1 750 ml good quality red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- freshly ground pepper
- good olive oil
- 2 yellow onions cut into 1-inch cubes
- 1 pound carrots, cut diagonally in 1 1/2-inch chunks
- 1/2 pounds sliced shiitake mushrooms
- 1 pound small potatoes halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped, sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 10 ounce package frozen peas
Instructions
- Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
- The next day, preheat the oven to 250 degrees F.
- Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
- Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about an hour and 30 minutes, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 200 degrees F.
- Before serving, stir in the frozen peas, season to taste, and serve hot.
