Where does your food come from? It’s a question many people are asking nowadays. Can I let you in on a little secret? I’ll bet most of it comes from a farm! Whether it’s the wheat in your Cheerios or the beef in your Lean Cuisine. Almost all of the ingredients in the food we eat starts on a farm somewhere. Probably right here in America where the majority of farmers spend 10 or more hours a day on farm work just to bring food to your table! Unfortunately, for 1 in 7 Americans, they don’t see much of that hard-earned food on their table. But you can help! Right now you can go to www.thankful4ag.com and help feed 11 hungry Americans just by taking a fun little quiz! It’s the perfect way to help the hungry and honor a hard-working farmer!
I shared this campaign on WIBW and invited my friend Debbie to tell us more about ranching in Kansas. She runs a cattle ranch near White City, KS and blogs at www.kidscowsandgrass.com where she shares her passions as a mom, wife and rancher. So in honor of Debbie and her cattle, I prepared a special BEEF stew that is a must-do this Fall!
When I first tried this recipe, I had no idea how deliciously, unbelievably, creamy the potato puree would be. After all, aren’t good mashed potatoes pretty creamy if you make them right? That said, you better get your food processor out right now because you are never going to believe how fabulous the potato puree texture is until you try them for yourself. I was completely shocked at the difference between the two and have craved these potatoes on a daily basis ever since! If you make this stew and don’t try the potato puree, you’re doing yourself a complete and total disservice. Don’t do it – try the dang potato puree!
RUSTIC BEEF STEW OVER CREAMY POTATO PUREE
3 lbs. beef stew meat, 1-inch pieces
1 bottle red wine (approx. 3 cups)
1 yellow onion, sliced
3 cloves garlic, minced
zest of 1 orange
5 carrots, halved
3 sprigs fresh thyme
2 bay leaves
olive oil, for browning stew meat
kosher salt and freshly ground black pepper
6 oz. tomato paste
4 oz. whole pitted black olives, halved
4 ½ cups beef broth
Place the beef into a large container or freezer bag; add wine, onion, garlic, orange zest, carrots, thyme sprigs, and bay leaves. Let beef marinate for 18-24 hours.
Remove beef from marinade and pat dry with paper towels, reserving the marinade. Liberally season beef with kosher salt and freshly ground black pepper, to taste.
In a large Dutch oven, heat olive oil over medium high heat; when oil is hot, add meat, a few pieces at a time, browning off on all sides, working in batches. Remove browned meat to a plate as you go, keeping it warm.
Once all the beef is browned and removed, deglaze the pan by adding a bit of wine or broth to the pan, bringing up all the browned bits that are attached to the bottom as you stir. Add tomato paste and olives to the pan at this time and cook, over low heat, until tomato paste has turned from a bright, deep red to a nice brownish color, adding broth or wine as you go so that the tomato paste doesn’t stick to the bottom of the pan too much.
Pour the reserved marinade and it’s ingredients into the Dutch oven, along with the reserved stew meat, to the browned tomato paste and olives, stirring to combine; bring stew to a nice boil, skimming away any foam that comes to the top. Reduce heat until stew is barely simmering, then add broth and cook, partially covered over low heat, for 2-3 hours. Stew may need to be thickened slightly with a little cornstarch slurry before serving. Serve stew over Creamy Garlic Potato Puree.
Creamy Garlic Potato Puree
6 large russet potatoes, peeled and quartered
½ – 1/3 cup heavy cream
4 cloves garlic, peeled and halved
kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a boil; add potatoes and cook until potatoes are very fork-tender.
Meanwhile, in a small sauce pan over low heat, warm cream and garlic to a low simmer, then remove from heat.
Drain potatoes well and place them into the bowl of a large food processor; add a bit of the warm cream and garlic and process potatoes, pulsing until very smooth, working in batches if needed. Season to taste with kosher salt and freshly ground black pepper. Serve potato puree as a bed for Rustic Beef Stew.
Now You’re Cookin’!
**These recipes were featured on Chef Alli’s Farm Fresh Kitchen, WIBW 13 News this morning, with Bayer and Feeding America as part of the #Thankful4Ag campaign, October 2015.
If there were an easy way to feed hungry families, would you do it? If it required just 60 seconds of your time (and was even a little bit fun and educational) would it be worth it? Well, this month Bayer has partnered with Feeding America to create a campaign that lets you and me do just that- Feed the Hungry. By simply going to their website www.thankful4Ag.com, taking a fun quiz, and sharing your results on social media, you can help feed 11 people. Easy peasy! And with 1 in 6 Americans literally going hungry RIGHT NOW, there’s no reason not to. Learn more about this amazing campaign in the video below.
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