Beef Stew with Leeks
If you know me, you know I love to cook. It's one of my favorite things, really. So, I've been wanting to cook with leeks lately (I never have before). I found this recipe on Epicurious.com and I actually have most of the ingredients. Well, except for the beef, but that is why we are using a lamb shoulder roast!
First, I browned the roast in oil and spices, added the tomato paste, red wine (Gnarly Head - Zinfindel) and red wine vinegar). Next, I put the roast into my slow cooker along with the red wine reduction. Added some chicken broth, a bay leaf, cinnamon stick and salt and pepper. Slow cooked on high for awhile.
Meanwhile, I have chopped my leeks, 1/4 of a green pepper, carrots, celery and two small potatoes to add to the pot. I will slow cook this on low for a few hours until the meat is tender and succulent. Ahhh, yes.....succulent.
May come back later and post a picture for you. Only because I have orange zest and parsley to garnish with and I need to show off.
WOOT!
I forgot to add that I will be experimenting with millet on the side!
ReplyDeleteWell how did it turn out? Did you know when I was a young girl I used to look up recipes and make a list . Granny would send me with the checkbook and i would cook dinner for the family I was probably in fourth grade. I wish it would have developed into a love of cooking. I cannot use the excuse I did not love it because my mom didn't because look at you. I am so proud of you everytime you talk about all your culinary skills.
ReplyDeleteThat is really cute. You were such a pretty little girl. Can you remember some of the things you used to like to make? I can just see you at the store shopping for everything. I've had a lot of foodie experience. I used to date a chef, roomed with another one who worked at Michael Minna of all places, and just ended up falling in love with food. After moving out here though, where I am limited in the entertainment department, I just started doing it a lot more.
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