January Recipe: BEEF STEW
This post has images! If they do not show up for you, please click through! Happy New Year! I am retroactively posting this so that I can start linking it in future (present) recipe posts! Yada yada yada, recipe calendar, etc. There's a better way to go about this but who has the time to do everything right? So without further ado: January's recipe! BEEF STEW 4-6 bowls90+ min Treat yourself and eat this with some bread from a real bakery, or at least from the nicer part of the grocery store. INGREDIENTS Butter/OilCheap beef cut into cubesFlour for dredgingCarrotsOnionGarlicCeleryFrozen peasPotatoesBeef brothSaltPepperTomato PasteRed Wine (optional)Italian seasoning(oregano, thyme, rosemary, sage.. whatever you have on hand)Bay leaf DIRECTIONS Preheat oven to 350F. Gently scrape out the gills of the mushroom caps with a spoon. They’re perfectly edible, but we need to make room. Pat them dry with a paper towel. Slice your cherry tomatoes in halves, and slice/tear your cheese into similarly sized chunks. Stack and roll your basil leaves, and slice the ends until you have a pile of little shredded basils. Mince garlic and mix with about a tablespoon or two of olive oil. Brush garlic oil on the inside of the mushroom caps. If you have any leftover, brush the outsides as well! Try to evenly pile your tomatoes and cheese in your little mushroom bowls. Pop em in the oven on a baking sheet until the cheese has melted (more than 5 minutes but probably less than 10)…