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Roasted Vegetable Stew

Vegetables and stew

by Art Favor

Primal hasn’t changed my tastes all that much, unlike some people’s. And I do eat potatoes. But the traditional mushy stew doesn’t do much for me now. I wouldn’t turn it down on a cold, rainy night, but . . .

I wondered if there was a better way. The idea of roasting the veggies first seemed promising. I adapted the one that popped up most often in Goggle.

Note: The recipe I adapted called for roasting the meat for 30 minutes in the 450 degree oven. I tried that despite knowing I shouldn’t. The meat came out tough. This recipe is based on how I do stir fry. I lightly brown something tender before adding liquids.

If you want to roast the meat, do it around 300 degrees. That will mean roasting the veggies longer. Alternatively, you can start simmering tough meat with broth or water when you start roasting the vegetables.

Ingredients
(Use whatever root vegetables you have on hand. This is what I used.)

  • 1 lb tender stew meat. I used grass-fed beef.
  • 2 med. parsnips, scrubbed and sliced into rounds.
  • 2 med. carrots, scrubbed and sliced into rounds.
  • 1 med. leek, sliced and washed.
  • 6 tiny blue potatoes, scrubbed.
  • 6 med. mushrooms, brushed off.
  • 1 celery stalk, sliced.
  • Whole peeled garlic cloves. As many as you dare.
  • 1/2 cup red wine.
  • 1/2 cup tomato paste.
  • Thickener, I used corn starch. (Yeah, yeah, I know. Use something else or skip if you want.)
  • Olive oil.
  • Salt and pepper to taste. (I didn’t use any. Roasting really concentrates the flavor of the veggies.)
  • Water.

Directions

  • Preheat oven to 450 degrees with a rack around the middle.
  • Put veg. in roasting pan and brush with olive oil.
  • Put pan on lower rack in oven.
  • Mix wine, tomato paste and thickener (if used).
  • After 30 minutes, check the veggies. Don’t let them get too brown.
  • Put a dutch oven on the stove, heat until nearly smoking and add the beef. Fry until just brown. Do two batches if necessary to avoid crowding.
  • Turn burner down to med. low. Add wine/tomato/thickener and stir.
  • Take veggies out of oven and add to meat.
  • Add water as needed.
  • Taste and add salt and/or pepper if desired.
  • Cook for just a few minutes and serve.

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I tend to be too lazy to eat artichokes. You work on them for half an hour and get maybe 1 tablespoon of food. This recipe is worth it. They come out just perfect. However, you do have to plan well enough to get them started about 2 !/2 hours before you want to eat.

See also Roasted Parsnips. You can do them together.

Ingredients
4 artichokes. Ones that are partially open are best for this.
2 lemons, cut in half or however you like to squeeze the juice.
Lots of chopped garlic. I used chopped garlic from a jar. (Did I mention lazy?)
Olive oil.
Salt to taste.

Directions
Preheat oven to 400.
Cut the stems and tops off the artichokes.
Trim off the sharp points.
Mix the chopped garlic and olive oil.
Get aluminum foil pieces large enough to wrap a choke.
Put a choke on a piece of foil.
Spread the leaves apart.
Put lots of garlic/oil on the top of each choke.
Squeeze lots of lemon juice on each choke.
Wrap the foil tightly around the choke.
Put all the foil packets in a baking pan.
Bake for about 1 1/2 hours.
Let stand 20 minutes before eating.

No real need for anything to dip the leaves in. They are good straight.

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I love the sweet, nutty flavor of parsnips. I just wish farmers would grow nice, evenly cylindrical ones like they do carrots. Just kidding. The odd shapes of parsnips are fun.

See also Roasted Artichokes. You can do them together.

Ingredients
However many parsnips you want to eat. You could throw in some carrots too.
Juice of an orange. Substitute orange zest if you want to cut carbs.
Juice of a lemon.
1 tablespoon of honey.
Some kind of chili power. I used ancho.
Olive oil (or melted butter).
Salt to taste.

Directions
Preheat your oven to 400 with a rack in the middle.
Mix OJ, lemon juice, honey and chili powder in a dish large enough to hold the parsnips.
Let the mixture stand for a few minutes.
Mix in olive oil.
Toss the parsnips with the mixture. Sprinkle salt (optional)
Place parsnips in oven proof pan and put in oven.
Reserve the juice, oil, chili mixture.
Roast for 20 minutes
Stir the parsnips and baste.
Roast for another 20 minutes. Check.
Continue roasting until brown and softened.
Adjust the chili heat and drizzle with juice, oil, chili mix.

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