Makes 8 cups; Total Time: about 1 1/2 Hours
- 2 lb. beef stew meat, cut into 1 1/2" chunks, seasoned with salt and pepper
- 1/4 cup olive oil, divided
- 2 cups onion, diced
- 2 T. garlic, minced
- 2 T. tomato paste
- 1/4 cup all-purpose flour
- 2 cups beef broth
- 2 cups chicken broth
- 2 fresh thyme sprigs
- 2 lb. Yukon gold potatoes, peeled, cubed
- 1 cup carrot, chopped
- 1 cup frozen peas
- 1 cup savoy cabbage, sliced
- Salt and pepper to taste
Brown beef in 2 T. oil in a large pot over medium-high heat, 8 minutes. Transfer beef to a bowl and set aside; reduce heat to medium.
Add 2 T. oil and add onion to the pot and sweat covered, until soft, 5 minutes. Stir in garlic and tomato paste, and cook until paste darkens, 2 minutes. Add flour, stir to coat, and cook 1 minute.
Add both broths, beef and its juices, and thyme. Bring to a simmer, reduce heat to low, cover, and simmer 1 hour.
Stir in potatoes and carrot. Cook until potatoes are tender, 12 minutes, then add peas, cabbage, salt, and pepper; simmer 5 minutes.
Mini Cheddar Scones
Makes 32; Total Time: 50 Minutes
- 2 3/4 cups all-purpose flour
- 2 T. sugar
- 2 t. baking powder
- 1 t. table salt
- 1/4 t. baking soda
- 10 T. unsalted butter, cold, cubed
- 1 cup Cheddar, shredded
- 1/3 cup minced fresh chives
- 1 cup buttermilk
- 2 T. water
- 1 egg blended with 1 T. water
Preheat oven to 375 degrees; line a baking sheet with parchment paper.
Combine dry ingredients in a large bowl. Cut in butter with a pastry blender or fork until peas-sized.
Stir in cheddar and chives, then add buttermilk and 2 T. water, knead gently just until blended. Turn dough out onto a lightly floured work surface and pat into an 8" square. Cut 2" squares, then cut squares into triangles. Arrange scones on baking sheet , spacing 1" apart.
Brush tops with egg-water mixture and bake until golden, about 25 minutes.