Italian Beef & Vegetable Stew: Stufato di Manzo, Italian Recipe - Gianni's North Beach
Beef stew was my favorite lunch when I trudged home from elementary school on a cold wet winter's day. I liked to squash all of the tender ingredients together to form a shepherd's pie mash-up on my plate that I scooped up with a spoon.
Complete, printable recipe:
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Not so many cold wet days here in the Bay Area during the California drought but I'm making this comforting stew anyway. It's still one of my favorite dishes. I like to make sure that I have some left over because it is a tasty and quick dish to heat up after a long day when I don't have the energy to cook.
The beef adds deep flavor to the stew but to be honest I'm in it for the most flavorful ingredients, the vegetables.
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Satisfying Veggie Bake | Jamie Oliver
Hello lovely people! This epic, satisfying veggie bake is from my new book Together!
You get 5 of your daily fruit and veg in one portion, it's a great dish to make that will serve 8 people generously. This recipe has a lasagne vibe but instead of pasta, I've used filo pastry. Serve it in the middle of the table with a big salad and a glass of wine, happy days!
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High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
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???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
How To Make Bacon, Radicchio and Semi-Dried Tomato Pasta By Rachael
Rach’s BLT-inspired pasta celebrates fall with radicchio, semi-dried tomatoes, and bacon, of course.
Tonight I’m craving soup and grilled cheese... and yes it's in my cookbook. #shorts
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Amazing Beef Stew With Butternut Squash - Glen And Friends Cooking
Amazing Beef Stew With Butternut Squash - Glen And Friends Cooking
Ingredients
Oil for frying
1.5 Kg (3 pounds) boneless chuck, cut into 1½-inch pieces
Salt & Pepper to taste
1 medium-size yellow onion, finely chopped
3 medium carrots, chopped
3 garlic cloves, chopped
45 mL (3 Tbsp) tomato paste
500 mL (2 cups) red wine
1L (4 cups) beef broth
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter, softened
1 butternut squash, cut up
10 mL (2 tsp) thyme
5 mL (1 tsp) summer savoury
5 mL (1 tsp) tarragon
30 mL (2 Tbsp) flour
30 mL (2 Tbsp) butter
Method:
Heat oil in a large Dutch oven over high.
Season beef with salt and pepper.
Working in batches if necessary, brown beef..
When browned, remove to a plate.
Reduce heat, add onion, carrots, and garlic to Dutch oven.
Cook, until onions are translucent.
Add tomato paste, and cook about a minute.
Stir in wine, bring to a boil over medium and reduce liquid by half.
Add beef and broth, and bring to a gentle simmer.
Cover and simmer about 2 hours.
Meanwhile, mash together the flour and butter into a paste 'Beurre Manié'.
Stir in the Beurre Manié to thicken the sauce, then add the butternut squash, thyme, savoury, and tarragon.
Cover and continue simmering until squash is tender, about 30 minutes.
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