Nice weather for Sunday! Nice weather for cooking! by Lynette Jandl
The weather is predicted to be 64 degrees and sunny for Sunday, October 19, our second-to-last market of the season. Our vendors have an abundance of beautiful fruits and vegetables.
Now that it's cooler again, it's that favorite time of year for those who love to cook a special Sunday dinner. Great roasts, soups and stews come from the tastiest meats in all of Madison - available at the NFM. And, oh, those wonderful dairy products from Sugar River and Blue Marble.
Who could ask for anything more? See you on Sunday!
|
Ingredients
3 lbs cubed stew meat
1/4 cup flour
1/2 tsp salt
3 T cooking oil
3 small onions, sliced
1/4 cup red wine
1 cup baby carrots
1 stalk celery, diced
3 medium potatoes, diced
1 tsp ground black pepper
2 cups hot water
(1 oz) pkg dry onion soup mix
1 T prepared horseradish
1/4 cup warm water
2 Tablespoons flour
|
Directions
1. Combine 1/4 cup flour with 1/2 tsp salt. Dredge cubed meat in mixture.
2. In a large pan, heat oil over medium-high heat. Cook flour-coated meat quickly... just until coating is brown. Set aside.
3. Saute onions in a bit of butter until translucent; add to slow cooker. Pour red wine into the pan and deglaze.
Add to slow cooker.
4. Place browned meat, vegetables, dry soup mix, horseradish, pepper (and any other flavorings you like) into slow cooker. Add hot water.
5. Cover and cook on highest setting for 30 minutes. Then reduce heat to low and cook for 6-7 hours, or until meat is tender.
6. Before serving, mix 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook until thickened. |
