Flemish Beef Stew

Warning!  This recipe is not for those of you who have no self control.  It takes will power to make this dish.  Why?  Because you have to fry up a half pound of bacon as a first step, and then sit on that bacon without eating all of it for about 3 hours.  In my house, this feat is next to impossible.  I mean, who can resist bacon?  In the words of my good friend John - "Everything is better with bacon".


It certainly is true in this case.  Maybe because you cook almost all of the ingredients in bacon grease.  It's like a heart attack in a bowl.  Combine that with some beer and you have a marriage made in heaven.

Flemish Beef Stew


4 pounds beef roast - cut into 1 inch cubes
1/2 pound bacon - cut into 1 inch pieces
1 extra large onion - thinly sliced
3 cloves garlic - pressed
3/4 C flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
2 C Guiness Beer
4 C water
4 tsp Penzey's Beef Soup Base
4 TB red wine
3 TB brown sugar
Olive oil
6 yukon gold potatoes


In a large dutch oven, render bacon over medium-low heat until crisp.  Remove and set aside.


In a large bowl, combine salt, pepper and flour.  Dredge the beef in the flour and brown in the bacon grease, working in batches so you don't crowd the pan.  Add more olive oil as necessary.  Set aside browned meat.


Add a few tablespoons of oil to the drippings.  Add onions and garlic, cook until soft, but not browned.  Remove and set aside.


Return beef to the pan, add beer, water, soup base, red wine and rosemary.  Bring to a boil, scraping up browned bits on the bottom, simmer and reduce liquid by 1/3.


Add onions and garlic to beef mixture, cover with a lid and bake in oven at 350 for 2 hours.  While baking the stew, cut up potatoes, drizzle with olive oil, lightly salt and pepper.  Bake in the oven with the stew for 1 1/2 hours.  Remove from from the oven, and add the potatoes and bacon to the stew.


Serve with yummy crusty bread, and of course, more Guinness.  Enjoy!

Braided Cranberry Nut Bread

I have done it.  As I sit here writing this, and you reading this, I am no longer a quivering pile of goo when it comes to yeasty intentions.  I am a baker of fabulous things.  I have faced my fears of yeast and come out victorious on the other end.  I have made Braided Cranberry Nut Bread (can you hear the choir in my head?  Hallelujah!  Hallelujah!).  I did it.  I mixed the sweet dough, checked the elasticity, kneaded it some more, the dough rose, I punched it down, the dough rested, I rolled it out, I spread the filling, I cut it,  I braided it, the dough rose, I baked it, and it did not fall flat.  In my kitchen in all of it's glory is this beautiful coffee cake for brunch in the morning, drizzled with orange glaze, baked to golden perfection, calling out my name, giving me an imaginary blue ribbon and gold star.  I jumped gleefully in my kitchen, I hugged my husband, I used some colorful words to describe how happy I was, I laughed and I smiled.  I may sound crazy, but I just don't care.  I have made bread.  (cue the choir in my head again.)

Braided Cranberry Bread
from Heart-Healthy Living

Ingredients
2-3/4 to 3 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 egg
1/2 cup finely chopped fresh cranberries
1/4 cup packed brown sugar
2 tablespoons finely chopped pecans
1-1/2 teaspoons finely shredded orange peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 teaspoons butter, melted

Orange Icing (optional):
1/2 cup powdered sugar
1 to 3 teaspoons orange juice


Directions
1. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the water, granulated sugar, the 2 tablespoons butter, and the salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn out dough onto a floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (1 to 1-1/2 hours).

3. Meanwhile, for filling: In a small bowl, stir together cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg, and cloves; set aside.

4. Punch down dough. Turn out onto lightly floured surface. Cover and let rest for 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with the melted butter. Spread filling over dough. Starting from a long side, roll up dough. Seal seam. Cut roll in half lengthwise. Turn cut sides up. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Place loaf on the prepared baking sheet. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375 degrees F.

5. Bake about 25 minutes or until golden. Transfer loaf to a wire rack; cool completely. If desired, drizzle with Orange Icing.

6. Orange Icing: In a small bowl, combine 1/2 cup powdered sugar and enough orange juice (1 to 3 teaspoons) to make icing of drizzling consistency.