Effortless Comfort

Like a warm quilt, food can comfort. Here are some recipes – short on time, long on comfort.

Country Beef Ragout

This delicious stew can also be made in the slow cooker, just combine all ingredients and cook covered for 5 – 6 hours on High, or 10 – 12 hours on Low.

Preparation time: 15 minutes
Cooking time: 2-1/2 hours
Makes 4 servings

Ingredients

• 1 lb. (500 g) stewing cubes
• 1 (1) large onion, cut in wedges
• 1 (1) clove garlic, crushed 2 (2) large celery stalks, cut in 1” (2.5 cm) pieces 1 (1) can (28 oz/796 ml) whole seasoned tomatoes
• 1/2 tsp. (2 ml) dried thyme
• 1/2 cup (125 ml) dry red wine
• 1 tsp. (5 ml) concentrated liquid beef stock (i.e. Bovril)
• 1 cup (250 ml) mushrooms, quartered

1. Brown beef cubes on all sides in a large lightly oiled skillet. Remove and place in an oven-proof casserole.
2. In the skillet, cook onions, garlic and celery for 2 – 3 minutes and stir in remaining ingredients, except mushrooms. Bring to boil, stirring constantly. Season with salt and pepper and pour over beef.
3. Cover casserole and place in preheated 350°F (180°C) oven. After 1 hour, add mushrooms and cook for another 1-1/2 hours, removing lid for last 15 minutes. Serve over noodles or garlic mashed potatoes.

Time Saver Tip: To make this stew in a hurry, mix 1 pouch (approx. 56 g) quick stew mix with water according to package directions. Add beef and marinate in pot for 30 minutes. Bring to a boil, add remaining ingredients (using a 14 oz/398 ml) can of tomatoes instead) and simmer covered for 20 – 30 minutes.

One serving: 249 Calories; 29 g Protein; 8.7 g Fat; 14 g Carbohydrates

Reprinted with permission from the Beef Information Centre. For more recipes visit www.beefinfo.org.

Hearty Alberta Chowder

Preparation time: 15 minutes
Cooking time: 26 minutes
Makes 13 cups (3.25 L)

Iingredients

• 1 lb. (500 g) Chorizo, Italian or your favourite fresh Pork sausage
• 1 tsp. (5 ml) vegetable oil
• 1 (1) onion, chopped
• 3 (3) cloves garlic, minced
• 1 (1) celery stalk, diced
• 1/2 cup (125 ml) chopped green pepper
• 1/4 cup (50 ml) all-purpose flour
• 2 (2) large potatoes, peeled and diced
• 3/4 cup (175 ml) diced carrots
• 12 fl oz (341 ml) kernel corn, undrained
• 5 cups (1.25 l) beef broth and water* 19 oz (540 ml) diced tomatoes
• 1 tsp. (5 ml) Worcestershire sauce
• 2 (2) bay leaves
• 1/4 tsp. (1 ml) each thyme, salt and pepper chopped parsley

*2 (10 fl oz/284 ml) cans beef broth with 2 cans water makes 5 cups/1.25 ml.

1. In a large heavy saucepan, sauté Pork sausage over medium heat 10 to 11 minutes, until browned; remove from pan; drain; slice thinly and keep warm.
2. Heat oil in soup pot; add onion, garlic, celery and green pepper; stir and cook 4 minutes or until vegetables are softened. Stir in flour; cook 1 minute. Add potatoes, carrots, corn and liquid, broth, tomatoes, 1 cup (250 ml) water, Worcestershire sauce, bay leaves, thyme, salt and pepper; bring to a boil; cover and simmer 6 minutes.
3. Add cooked sausage and continue cooking until vegetables are tender, about 6 minutes. Sprinkle with parsley.

One serving: 205 Calories (858 kJ); 13 g Fat; 8.5 g Protein; 15 g Carbohydrates

Reprinted with permission from Alberta Pork. For more recipes visit www.albertapork.ca.