Big Goof! Can you help?

[Kathy B]

I mistakenly accepted the opinion of DH and DS on a recipe and threw the magazine away before I actually tasted it myself. I froze the leftovers, but didn't think I would repeat the recipe as they were both unenthusiastic about it. Yesterday I ate some of the reheated leftovers from the freezer, and I thought it was great! (They both even agreed it was better the second time around). But now I don't have the recipe!

It was a recipe for Rosemary Beef Stew From the October 11, 2001 issue of Cooking Pleasures. Does anyone happen to have it or have access to their website to do a search? (I do not subscribe, but had picked up that copy at a garage sale.) Any help would be greatly appreciated! TIA!

[Chelle D]

Hi Kathy! I searched on the Cooking Club of America site and it is not in their recipe search. I did find it in the 2001 annual index on the website, but still did not find the recipe. I emailed them with my member number and asked for a reprint of the recipe. The automated response was I should get it in the mail within 2 weeks. I don't know if there is a timeframe that they only go back so far, but I will let you know what happens. I also asked them to email me if they could. We will see!


-Michelle

[Kathy B]

Thanks a million, Michelle! I'll be excited to hear what you find out! :)

[Chelle D]

Kathy - I got this in the mail today....here you go!


Rosemary Beef Stew

1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 tsp. plus 1/8 tsp freshly ground pepper
2 lb beef round or chuck steak, cut into 3/4 inch pieces
2 to 3 Tbl olive oil
1/2 cup dry red wine
2 (14.5 ounce) cans tomatoes, undrained
2 ribs celery, diagonally cut
2 garlic cloves, minced
1/2 cup coarsely chopped fresh parsley
1/2 teaspoon dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1 1/2 Tbl chopped fresh rosemary
8 ounces mushrooms, sliced
2 medium fennel bulbs, fronds removed, cut into thin wedges
2 1/2 - 3 cups beef broth
1 cup frozen small whole white onions

1. In a shallow pan, mix together flour, 1/4 tsp of the slat and 1/8 tsp of the pepper. Pat beef dry with paper towels. Toss in flour mixture to coat thoroughly; shake in strainer to remove excess flour.

2. Heat nonreactive Dutch oven over medium-hight heat until hot. Add 1 tablespoon of the oil. Cook beef in batches 4 to 6 minutes or until browned, adding additional oil as needed. Place beef in a bowl.

3. Increase heat to high. Add wine; bring to a boil. Boil until reduced by half, stirring to scrape up browned bits from the bottom of the Dutch oven.

4. Stir in tomatoes, celery, garlic, parsley, basil, oregano, thyme, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and one tablespoon of the rosemary. Stir in mushrooms, fennel, and beef. Add enough broth to cover the mixure.

5. Cover; simmer 45 minutes. Add onions; continue simmering 30 to 45 minutes or until beef in tender.

6. Stir in remaining 1/2 tablespoon of chopped rosemary; simmer an additional 10 minutes.

Freezing/Reheating

Place stew in a freezer container; cool. Cover and freeze. Twenty-four hours before serving, place container in refridgerator to thaw. Reheat on stove top or microwave until thoroughly heated, stirring occasionally.

8 servings

PER SERVING: 235 calories, 7.5g total fat (1.5g saturated fat), 27.5g protein, 15g carbohydrate, 60mg cholesterol, 760 mg sodium, 3.5g fiber.

[Kathy B]

Michelle,

Thank you so much!!!! :)

I even have a chuck roast in the freezer so I can make this very soon. I owe you one!