Head into Fall with Unprocessed Kitchen’s Help

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Like it or not, Labor Day often denotes the end of summer, though fall doesn’t officially start until September 22. But to kick off a sort of new season, Unprocessed Kitchen is here to help. Whether you are busier with kids back in school or still have some house guests planning to enjoy the changing colors, the private chef and meal delivery business is here to help. Even better, they are offering discounts from Sept. 10 through Nov. 10 on all their services.

Check out their website for some of their catering and drop off menus. Want to cook something for yourself? Try owner Alicia Breiger’s favorite fall recipe, here:

unprocessed kitchen

Unprocessed Kitchen's Beef Stew

Ingredients

  • 1 tablespoon canola oil
  • 3 pounds beef shoulder, cut into about 2 inch cubes
  • 1 large yellow onion, small diced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 6 cups beef stock - low sodium
  • 1 small can tomato paste
  • 4 carrots, peeled and cut in 2 inch slices
  • 3 stalks celery, cut into 2 inch slices
  • 3 Yukon gold potatoes, cut into 2 inch pieces
  • 1/4 cup fresh parsley, minced

Instructions

  • In a pressure cooker (or stock pot) over medium high heat, heat pan. 
  • Add oil and sear meat in small batches so that it will brown. Remove meat from pan.
  • Lower heat to medium low. Add onions and garlic. Sweat until onions are fragrant and translucent.
  • Add salt, pepper, beef stock and tomato paste. 
  • Add the browned meat and all drippings back to the pot.
  • If using a pressure cooker, lock on the lid; if using a stock pot, cover.
  • Return heat to high until stew comes to a boil (or comes to pressure). 
  • Then turn down to low and let simmer.
  • If using a pressure cooker set timer for 40 minutes; if using a stock pot, check for tenderness of meat (probably 2-3 hours).
  • Once the meat is tender, add carrots, celery and potatoes. 
  • If using pressure cooker, set timer for 10 minutes once the pressure cooker comes back up to pressure; if using stock pot, set timer for 20 minutes. 
  • Remove from heat once potatoes are fork tender.
  • Finish with fresh parsley, adjust salt and pepper to taste.
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