Beef Stew

Recipe Found HERE 

3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces 

2 teaspoons salt 

1 teaspoon freshly ground black pepper 

3 tablespoons olive oil 

2 medium yellow onions, cut into 1-inch chunks 

7 cloves garlic, peeled and smashed 

2 tablespoons balsamic vinegar 

1½ tablespoons tomato paste 

¼ cup all-purpose flour 

2 cups dry red wine (optional, can replace with beef broth) 

2 cups beef broth 

2 cups water 

1 bay leaf 

 ½ teaspoon dried thyme 

1½ teaspoons sugar 

4 large carrots, peeled and cut into 1-inch chunks on a diagonal 

1 pound small white boiling potatoes (baby yukons), cut in half 

Fresh chopped parsley, for serving (optional) 

Preheat the oven to 325°F and set a rack in the lower middle position. 

 Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside. 

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours. 

Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired. 

NOTE: If you don’t have a Dutch oven or covered pot that is appropriate for the oven, the stew can be cooked on the stove. The timing will be the same and it should be cooked over the lowest setting. 

Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Christmas English Toffee

Recipe Found HERE

1 cup chopped pecans 

1 cup unsalted butter 226g 

1 cup granulated sugar 200g 

¼ cup water 

1/2 tsp kosher salt 

1 tsp vanilla extract 

1 cup milk chocolate chips 

3 tbsp finely chopped pecans for the topping, plus sea salt if desired 

Line a 9x9 inch baking dish with parchment paper then sprinkle the bottom evenly with chopped pecans and set aside. 

Add the sugar, water, salt and butter to a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently. 

Once boiling stir occasionally until the mixture reaches 300F, which is the hard crack stage. 

Remove from heat and carefully stir in the vanilla then immediately pour over the chopped pecans. Use a spatula to spread to the edges into a flat layer then set aside to cool slightly for about 2 minutes. 

Sprinkle chocolate chips over the top and cover with foil for 4 minutes so the chocolate chips soften. Use a spatula to spread the chocolate into a thin layer then sprinkle with finely chopped pecans and a bit of sea salt if desired. 

Refrigerate for at least an hour before lifting from baking dish and breaking into pieces. You can score the top with a knife then snap into pieces for a cleaner look. 

NOTES:

• Toasting nuts is always a nice way to bring out more depth of flavor. Spread the chopped pecans on a baking sheet and bake at 350F for about 4 minutes or until fragrant. 
• You can sub in toasted chopped almonds for the pecans if desired. 
• A candy thermometer makes this such an easy recipe to make, do yourself a favor and pick one up if you don't have one yet. 
• Store toffee in an airtight container in a cool place. Humidity will make the toffee sticky while heat will melt the chocolate. 
• The chocolate is optional. You can leave it out or use 1/2 a cup instead for a paper thin layer. Milk, semisweet or bittersweet are all fine, it's really up to your personal preference. 
• I love this when topped with a sprinkle of big flaked sea salt, you can find Maldon's sea salt at most grocery stores or look for a brand that says fleur de sel.