Beef Stew and Brown Bread, Yum!

We have had such warm weather that I really haven't been tempted to make delicious warm meals like this, but I thought I'd post anyway for all of my Northern family and friends who can enjoy this on a cold, snowy night. I will warn you that the bread in particular makes a LOT, but it freezes beautifully, so go ahead and make it according to the directions and you'll have it ready to go for a few more meals! 


Kyle's Favorite Beef Stew
(from allrecipes.com)

• 3 pounds cubed beef stew meat
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 3 tablespoons Worcestershire sauce
• 1 pound carrots, peeled and cut into 2-inch pieces
• 4 large potatoes, cubed
• 1 tablespoon dried parsley
• 1 1/2 teaspoons ground black pepper
• 2 cups boiling water
• 2 (1 ounce) envelopes onion soup mix
• 3 tablespoons butter
• 3 large onions, quartered
• 2 tablespoons minced garlic
• 1/2 cup burgundy wine
• 2 (6 ounce) packages fresh button mushrooms, halved
• 1/4 cup warm water
• 3 tablespoons cornstarch

Directions

1. Toss the beef, flour, and salt in a sealable bag until the beef is coated.
2. Heat the oil in a large skillet over medium-high heat. Combine the beef and Worcestershire sauce in the skillet; cook until the beef is evenly browned on all sides; transfer to a slow cooker, but do not clean the skillet. Add the carrots, potatoes, parsley, and pepper to the slow cooker.
3. Combine the boiling water and soup mix in a small bowl; add to slow cooker.
4. Melt the butter in the skillet over medium-high heat. Cook the onion and garlic in the melted butter until soft; transfer the onion and garlic to the slow cooker and return the skillet to the heat. Combine the wine and mushrooms to the skillet; cook until the mushrooms begin to absorb the wine; pour the mixture into the slow cooker.
5. Place the cover on the slow cooker and set to High; cook for one hour. Reduce heat to Low and cook until the beef is fork-tender, 6 to 8 hours. Whisk together the warm water and cornstarch; stir into the stew; cook uncovered until stew thickens, about 15 minutes.

Honey-Wheat Bushman Bread

(from Outback Steakhouse)

1 1/2 cups warm water

2 tablespoons butter, softened

1/2 cup honey

2 cups bread flour, plus extra

2 cups whole wheat flour

1 tablespoon cocoa powder

1 tablespoon sugar

2 teaspoons instant coffee

1 teaspoon salt

2 1/4 teaspoons (1 envelope) active dry yeast

1 teaspoon caramel food coloring (optional)

3 tablespoons cornmeal, for dusting

whipped butter, for serving

Directions

1. Place all of the ingredients except for the cornmeal and whipped butter in a bread machine and follow the manufacturer's directions for the dough cycle.  The dough will be a little on the wet side and sticky, but if it seems too wet, add more bread flour while it is mixing / kneading.
2. Remove the dough from the machine, punch down, and divide into 8 portions.  Form the portions into tubular-shaped loaves 6 to 8 inches long and 2 inches wide.
3. Sprinkle the entire surface of the loaves with the cornmeal and place the loaves on two cookie sheets.  Cover with plastic wrap and let rise for 1 hour.
4. Preheat oven to 350F.
5. Bake for 20 to 25 minutes.  Serve warm with whipped butter.