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Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!
February 16, 2013 by Mary Frances 18 Comments Last weekend, I promised you this recipe, so here it is!
Place the beef in a crockery bowl, add the wine, cover, and marinate, refrigerated, for 3 hours. Add the onions and carrots to the Dutch oven and saute until wilted and beginning to brown, about 7 minutes. Meanwhile, take ancho chilis (remove the stem and a few seeds) and ? cup of the water they were soaking in and puree in a food processor. While the stew is reheating, wash your mushrooms quickly and let dry thoroughly on paper towels.

If the sauce in your stew has reduced and is a bit too thick, thin it out with an extra cup of hot chicken stock.
I served this with a baby spinach salad with basil leaves, roasted beets, Pecorino Romano cheese and toasted cashews, drizzled with a sherry vinaigrette.
TIP: When toasting nuts for a recipe, always toast extra to have them ready to use on salads or green beans for another dinner.
It’s the 100% juice and not made from concentrate kind, right? After all, that’s the healthier kind. Save the skins (sliced into strips), and at a later date butter and salt them and toast them for hors d’oeuvres. Rub scrubbed clean potatoes with oil, pierce the ends with a fork and bake for 45 – 60 minutes until done.
Place dried ancho chilis in a bowl and cover with ? – ? cup of water and let sit to soften for 20 minutes. Cook, scraping the bottom of the pan, using a whisk, until the roux turns a dark golden brown. Set aside, covered with a tea towel, until ready to reheat.  (This may be done an hour before dinner).

These recipes can also easily be cut in half if you don’t have a big crowd, as I did last weekend for just the two of us and we finished the last of our leftovers for lunch today. Cut butter into pieces and mash in with a hand masher (do not use an electric mixer, as it will make the mixture glutinous). The truth is, the orange juice you feel so good about buying is probably none of those things. Have you ever wondered why every glass of store bought orange juice tastes the same, no matter where in the world you buy it or what time of year you’re drinking it in? It really is better to make it a day or two before you plan on serving it, for this allows you to degrease it and let the flavors meld together and the whole thing becomes even richer. As soon as the butter foam subsides, add the mushrooms and spread out over the bottom of the pan and do not touch the pan for 3 minutes.
The basis for these recipes, comes from Lee Bailey’s cookbook, Long Weekends, but I have made many changes, particularly in the stew recipe. Then stir and flip the browned mushrooms over until they start to release the fat they have absorbed and brown some more, about 3 – 4 minutes more.

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