Smoky Rosemary & Fire-Roasted Tomato Beef Stew

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

This month's challenge didn't really appeal to me since I would have to make so many changes in order to be able to eat it, but it did inspire me to make this delicious rosemary and fire-roasted tomato beef stew!

The secret ingredient here: Smoked paprika that gives the stew a rich flavor (fine, it makes it taste like it's been simmering for 18 hours rather than 2, but you don't have to tell anyone :)) I also browned the meat first which adds an incredible depth of flavor, I highly recommend it even though it takes some extra time. I also had meant to add potatoes to this stew but ran out of space in the pot!

Smoky Rosemary & Fire-Roasted Tomato Beef Stew

1 pounds beef cubes
2 Tbsp olive oil
2 medium onions, chopped
4 garlic cloves, minced
4 celery stalks, cut into 1/2 inch pieces
6 carrots, cut into 1/2 inch pieces
1 14 oz. can fire roasted tomatoes
2 cups soup stock
2 sprigs rosemary
2 bay leaves
1 tsp smoked paprika
salt & pepper to taste

Directions:

1. Heat 1 Tbsp of oil in a large dutch oven over high heat. Brown beef cubes in batches (don't crowd the pan) and remove to a small dish.
2. Reduce heat to medium and add remaining oil and brown onions. Add garlic, celery and carrots and cook 3-4 minutes.
3. Return meat to pot and add stock, rosemary, bay leaves and smoked paprika. Bring to a boil, then simmer over low heat for at least 1 hour (you can also finish this in a 350 degree oven for 1 to 1.5 hours). Season with salt and pepper to taste.

The cost:
beef: 11.99
onions: .45
celery: 1.19
carrots: .89
tomatoes: 1.00
rosemary: 1.99

Grand total: $17.51; serves 8

One-Pot Wonder: Chicken, Tomato & Red Lentil Curry

I'm a big fan of one-pot dishes--something that I can make in a single pot that serves as a meal complete with all of the important food groups: starch, veggies, good fats and protein.

I've made only a million variations of this dish. My base is sauted onions and garlic, chicken, and canned tomatoes, but you can put any other veggies or starches in that you like (I've added broccoli, zucchini, squash, cauliflower, fingerling potatoes, sweet potatoes, etc.). This time I went with a combination of carrots, celery, brussel sprouts, and added red lentils for texture and curry and garam masala for flavor.

[Doesn't look so pretty but I promise it tastes great!]

Chicken, Tomato & Red Lentil Curry

Ingredients:

1 Tbsp olive oil
1 large onion, chopped
2 garlic cloves, sliced thinly
5 carrots, peeled and sliced into chunks
2 celery stalks, sliced into chunks
10 brussel sprouts, quartered
1 lb(ish) boneless chicken, cubed
1 Tbsp curry powder
2 tsp garam masala
1 tsp sea salt
1 cup red lentils
1 14 oz. can diced tomatoes
2 cups vegetable stock

Directions:

1. Heat oil and saute onion until soft, 4-5 minutes. Add garlic and cook 2-3 minutes more.
2. Add carrots, celery, and brussel sprouts and cook 8-10 minutes over medium-low flame, stirring occasionally.
3. Add chicken and spices, stirring to coat. Add lentils, tomatoes & stock and stir to combine. Bring to a boil, then simmer 30-40 minutes until veggies are soft and chicken is cooked through.

The cost:
onion: .45
carrots: .99
celery: 1.99
brussel sprouts: 2.49
chicken: 6.53
lentils: 1.00
tomatoes: 1.00
stock: 1.99

Grand total: $16.44; serves 4 (or 2 + leftovers for 2 tomorrow!)