Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.
Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?
Bacalhau com Natas
ReplyDeleteingredients:
4 placed (s) soaked cod
6 dl milk
1 onion (s) cut (s), sliced
olive oil
2 c. flour soup
1 kg potato (s)
nutmeg
2 dl cream
grated cheese
q.s. salt
q.s. pepper
preparation:
One. Bake the slices of cod in milk.
2nd. Cut the onion into thin slices and sauté in olive oil until soft and transparent.
3rd. Drain the cod and dispose of the chips and stir in the onions. Let it cook slowly. Sprinkle with flour, stir and pour over the strained milk, where before the baked cod. Let thicken, stirring occasionally.
4th. Peel and cut the potatoes into cubes and fry in oil not hot, to make them more baked than fried. Drain the potatoes and add them to the cod. Season with salt, pepper and nutmeg.
5th. Pour everything into a greased tray in the oven, sprinkle over the cream and sprinkle with grated cheese. Bake until gratin. Serve with a fresh salad of lettuce and tomato.
this is a tipic portuguese food, i hope u like it