Beef Stew

Barbera is one of the most widely planted red grapes in all Italy. There are several varieties, and to be frank Barbera del Monferrato is not at the top of this list. Nuova Cappelletta is dedicated to organic food and wine production. They are located in Vignale Monferrato of the Piedmont region of northern Italy, where they breed cattle and grow cereal on hundreds of acres of which some 74 acres are vineyards. I can only imagine how their wine pairs with their beef. Let me quote the company website concerning their commitment to organic production: "The entire estate is a certified for organic farming since 1986 and all its produce meets the Demeter standards for biodynamic agriculture. According to these principles, the farm is managed for sustainability, and all activities are interconnected. As an example, culture rotation and cattle manure together with the diversified cultivations are fundamental to maintain a well balanced and sustainable land fertility."



Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine with the right foods and people. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian travel website www.travelitalytravel.com.

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Beef might be the most ordinarily used stew meat in crockpot cooking but pork also comes out great. The intuit why beef is used so often in crockpot recipes is that the slow cooking process can turn a cheap, tough piece of beef into a genuinely succulent piece of steak, which is tender enough to fall apart. Chicken features in a lot of crockpot dishes too but what about pork?

The following recipe shows you how to make a wonderfully creamy, rich and satisfying stew recipe using your slow cooker. Pork and apples go together beautifully and these ingredients are combined in many different recipes so crockpot pork recipes are no exception. The garlic, nutmeg, and sage also complement the flavor of the meat and elevate the wide flavor of this dish to glutton proportions.

Beef Stew

You can serve this for a house supper or even if you have guests coming over. The taste of this dish is impressive and it also looks tempting. You can leave it to cook all day and then just add the final ingredients when you get home.

Adapting the Recipe

If you prefer a thinner consistency you can leave out the cornstarch but if you are going to serve this over mashed potatoes or rice you might want to make the recipe exactly as it is, so the juices soak into the rice or potatoes well.

You can add some red pepper flakes, carrots, or celery if you want to. These would add both color and crunch to the accomplished dish and if you are making this for the house it is always nice to give them extra vegetables. Pork is not an costly meat to buy and this tasty stew recipe is a amazing way to make the most out of the meat.

What you will need:

2 or 3 lbs boneless pork loin 2 teaspoons sugar 1/2 cup chopped onion 1/8 teaspoon black pepper 3 minced cloves garlic 2 peeled, cored, sliced green apples 1/3 cup heavy cream 1/2 cup dry white wine 1/4 teaspoon ground nutmeg 1/2 teaspoon crumbled dried sage 1 tablespoon plus 2 teaspoons cornstarch 1/4 cup all purpose flour Salt

How to make it:

Trim the fat off the meat and cut the meat into one inch cubes. Consolidate the garlic, apples, onion, sage, pepper, and sugar in the crockpot. Coat the pork cubes with the flour and add these to the apple mixture.

Pour in the wine. If you want to add some chopped fresh vegetables, such as carrot or celery, add them now. Cover the crockpot and cook the pork stew for about eight hours on low.

Whisk the cornstarch into the cream. Turn the crockpot up to high and pour the cream combination into the stew. Cook for 20 minutes. Season the stew and serve with cornbread or cornmeal biscuits.

Rice or mashed potatoes would also be a nice side dish and, if you are not adding some chopped vegetables to this, you can serve broccoli, green beans, or carrots on the side as well.

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Nation of Indonesia as an agricultural country and rice as a staple food, made a lot of ways to vary the rice to cook. every region has their unique rice - each, like rice uduk rice side dish, rice comes from Betawi, usually rice or side dish uduk is eaten and sold in the morning for breakfast, rice Lengko typical of the West Java city of Cirebon, there are more yellow rice Rice is in addition to breakfast this rice is usually used for safety or the celebration as an expression of infinite gratitude to the creator, for example circumcision ceremony and other celebration.
under way to make some special rice Indonesia:

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This is a tasty recipe that is wholesome for anything but is especially diabetic-friendly. Made with thin-sliced beef and wholesome vegetables, you can even enjoy this stir-fry over a small portion of brown rice without jeopardizing your diet. Make the rice without salt or butter; the stir-fry will flavor it so you won't even notice.

Diabetic Stir-Fried Beef

Beef Stew

1 lb lean boneless top round steak, trimmed

2/3 cup water

1/4 cup chopped onion

3 tbsp reduced-sodium soy sauce

1 tsp beef-flavored bouillon granules

1 tsp Worcestershire sauce

1 clove garlic, minced

1/2 tsp salt

1/4 tsp black pepper

2 medium carrots, sliced diagonally

2 cups cauliflower flowerets

1 cup sliced fresh white mushrooms

1 pkg (6-oz) icy snow peas, thawed partially

1/4 cup water

1 tbsp cornstarch

Partially frost steak so it will be easier to cut diagonally across the grain into 1/4" strips; set aside.

In a large bowl combine the 2/3 cup of water, onion, soy sauce, bouillon granules, Worcestershire sauce, garlic, salt, and pepper, stirring well. Add the steak to the combination and stir well to coat. Cover and refrigerate for an hour, stirring after 30 minutes. Drain steak; sustain the marinade. Set steak aside.

In a medium saucepan cook the cauliflower and carrots in just sufficient water to cover them. Cook for 3 minutes once hot; drain and set aside.

Spray a wok or large skillet with nonstick cooking spray; heat at medium high for 2 minutes. Add the steak and stir-fry for about 3 minutes or until cooked through. Add the mushrooms to the steak and stir-fry other minute. Add the pea pods, carrots, and cauliflower; stir-fry other combine of minutes until the vegetables are crisp-tender.

Combine the reserved marinade, the 1/4 cup water and the cornstarch, stirring to blend well. Pour over the steak combination and stir-fry until thickened and bubbly.

Serve over hot brown rice that has been cooked without salt or butter.

Enjoy!

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