• Chef John's Beef and Barley Stew

    Hearty Beef and Barley Stew with Root Vegetables and Herbs

    Ingredients:

    2 lbs beef chuck, cut into 1-inch cubes

    1 tablespoon vegetable oil

    1 large onion, chopped

    2 cloves garlic, minced

    3 carrots, sliced

    2 stalks celery, sliced

    1 parsnip or turnip, peeled and diced (optional)

    1 cup pearl barley

    8 cups beef broth

    2 tablespoons tomato paste

    1 teaspoon dried thyme

    1 bay leaf

    Salt and freshly ground black pepper, to taste

    Fresh parsley, chopped, for garnish

    Directions:

    In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside.

    In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes.

    Stir in the tomato paste and cook for 1 minute more to deepen the flavor.

    Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth.

    Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through.

    Season with salt and pepper to taste. Discard the bay leaf before serving.

    Garnish with fresh parsley and serve warm with crusty bread.

    Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes
    Kcal: 420 kcal per serving | Servings: 6 servings

    #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners

    Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.
    Chef John's Beef and Barley Stew Hearty Beef and Barley Stew with Root Vegetables and Herbs Ingredients: 2 lbs beef chuck, cut into 1-inch cubes 1 tablespoon vegetable oil 1 large onion, chopped 2 cloves garlic, minced 3 carrots, sliced 2 stalks celery, sliced 1 parsnip or turnip, peeled and diced (optional) 1 cup pearl barley 8 cups beef broth 2 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish Directions: In a large pot or Dutch oven, heat the oil over medium-high heat. Brown the beef cubes in batches, then set aside. In the same pot, add the onion and garlic and cook until softened, about 3–4 minutes. Stir in the tomato paste and cook for 1 minute more to deepen the flavor. Return the beef to the pot along with carrots, celery, parsnip (if using), barley, thyme, bay leaf, and beef broth. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the barley is cooked through. Season with salt and pepper to taste. Discard the bay leaf before serving. Garnish with fresh parsley and serve warm with crusty bread. Prep Time: 20 minutes | Cook Time: 2 hours | Total Time: 2 hours 20 minutes Kcal: 420 kcal per serving | Servings: 6 servings #beefandbarleystew #heartymeals #comfortfood #soulfood #chefjohnrecipe #winterwarmers #onepotmeal #stewseason #wholesomecooking #classicrecipes #barleydishes #slowcookedbeef #dutchovenrecipes #homemadestew #rootvegetables #herbandbeef #heartyrecipes #simmeredgoodness #beefstewlove #familydinners Nothing warms the soul like a steaming bowl of Beef and Barley Stew! This Chef John classic is rich, rustic, and full of deep flavor.
    Like
    Love
    Wow
    · 0 Commenti ·0 condivisioni ·57K Views ·0 Anteprima
  • Beef and Oxtail Soup

    Slow-Simmered Beef and Oxtail Soup with Root Vegetables and Herbs

    Ingredients:

    1 lb oxtail pieces

    1 lb beef stew meat, cubed

    1 tablespoon vegetable oil

    1 large onion, chopped

    3 garlic cloves, minced

    2 carrots, sliced

    2 celery stalks, sliced

    1 large potato, cubed

    1 bay leaf

    1 teaspoon dried thyme

    1 teaspoon black pepper

    Salt to taste

    8 cups beef broth or water

    2 tablespoons tomato paste

    Fresh parsley, for garnish

    Directions:

    Heat vegetable oil in a large soup pot over medium-high heat. Brown oxtail and beef stew meat in batches, about 2–3 minutes per side. Remove and set aside.

    In the same pot, add onion and garlic. Sauté until softened, about 3 minutes.

    Stir in tomato paste and cook for another 1–2 minutes.

    Return the meat to the pot. Add bay leaf, thyme, black pepper, and salt. Pour in beef broth or water.

    Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until meat is tender and falling off the bone.

    Add carrots, celery, and potatoes. Continue to simmer for another 25–30 minutes, until vegetables are soft.

    Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

    Prep Time: 15 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 30 minutes
    Kcal: 420 kcal | Servings: 6 servings

    #beefandoxtailsoup #heartymeals #comfortfood #slowcooked #souprecipe #winterwarmer #beefsoup #bonebroth #homemadesoup #oxtailrecipes #onepotmeals #comfortinabowl #slowcookedsoup #rootvegetables #beeflovers #familydinner #traditionalrecipes #soulfood #herbysoups #meatysoup

    There’s nothing like a slow-simmered Beef and Oxtail Soup to warm your soul. Tender meat, rich broth, and hearty veggies—this is comfort in a bowl!
    Beef and Oxtail Soup Slow-Simmered Beef and Oxtail Soup with Root Vegetables and Herbs Ingredients: 1 lb oxtail pieces 1 lb beef stew meat, cubed 1 tablespoon vegetable oil 1 large onion, chopped 3 garlic cloves, minced 2 carrots, sliced 2 celery stalks, sliced 1 large potato, cubed 1 bay leaf 1 teaspoon dried thyme 1 teaspoon black pepper Salt to taste 8 cups beef broth or water 2 tablespoons tomato paste Fresh parsley, for garnish Directions: Heat vegetable oil in a large soup pot over medium-high heat. Brown oxtail and beef stew meat in batches, about 2–3 minutes per side. Remove and set aside. In the same pot, add onion and garlic. Sauté until softened, about 3 minutes. Stir in tomato paste and cook for another 1–2 minutes. Return the meat to the pot. Add bay leaf, thyme, black pepper, and salt. Pour in beef broth or water. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until meat is tender and falling off the bone. Add carrots, celery, and potatoes. Continue to simmer for another 25–30 minutes, until vegetables are soft. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. Prep Time: 15 minutes | Cooking Time: 2 hours 15 minutes | Total Time: 2 hours 30 minutes Kcal: 420 kcal | Servings: 6 servings #beefandoxtailsoup #heartymeals #comfortfood #slowcooked #souprecipe #winterwarmer #beefsoup #bonebroth #homemadesoup #oxtailrecipes #onepotmeals #comfortinabowl #slowcookedsoup #rootvegetables #beeflovers #familydinner #traditionalrecipes #soulfood #herbysoups #meatysoup There’s nothing like a slow-simmered Beef and Oxtail Soup to warm your soul. Tender meat, rich broth, and hearty veggies—this is comfort in a bowl!
    Like
    Love
    Wow
    · 0 Commenti ·0 condivisioni ·54K Views ·0 Anteprima
  • Lamb and Parsnip Soup

    Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables

    Ingredients:

    1 lb lamb shoulder or stew meat, cubed

    1 tablespoon olive oil

    1 onion, chopped

    2 garlic cloves, minced

    2 parsnips, peeled and diced

    2 carrots, diced

    1 potato, peeled and cubed

    1 stalk celery, sliced

    6 cups lamb or vegetable broth

    1 teaspoon dried rosemary

    1/2 teaspoon dried thyme

    Salt and black pepper to taste

    Fresh parsley, for garnish

    Directions:

    In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside.

    In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant.

    Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally.

    Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well.

    Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through.

    Taste and adjust seasoning as needed. Garnish with fresh parsley before serving.

    Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours
    Kcal: 390 kcal | Servings: 6 servings

    #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen

    Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Lamb and Parsnip Soup Hearty Lamb and Parsnip Soup with Herbs and Root Vegetables Ingredients: 1 lb lamb shoulder or stew meat, cubed 1 tablespoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 parsnips, peeled and diced 2 carrots, diced 1 potato, peeled and cubed 1 stalk celery, sliced 6 cups lamb or vegetable broth 1 teaspoon dried rosemary 1/2 teaspoon dried thyme Salt and black pepper to taste Fresh parsley, for garnish Directions: In a large soup pot, heat olive oil over medium-high heat. Add lamb pieces and brown on all sides. Remove and set aside. In the same pot, sauté onion and garlic for 2–3 minutes, until fragrant. Add parsnips, carrots, potato, and celery. Cook for another 5 minutes, stirring occasionally. Return lamb to the pot. Add rosemary, thyme, broth, salt, and pepper. Stir well. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, or until the lamb is tender and the vegetables are cooked through. Taste and adjust seasoning as needed. Garnish with fresh parsley before serving. Prep Time: 15 minutes | Cooking Time: 1 hour 45 minutes | Total Time: 2 hours Kcal: 390 kcal | Servings: 6 servings #lambsoup #parsnipsoup #rootvegetables #comfortfood #slowcookedsoup #heartymeals #winterwarmers #souprecipes #lambandveggies #rusticsoup #wholesomeeats #homecookedcomfort #rootveggiesoup #souptime #traditionalrecipes #lambrecipes #fallrecipes #souplovers #onepotmeals #cozykitchen Cozy up with this Lamb and Parsnip Soup — it’s rich, rustic, and full of soul-warming flavor. A bowl of this is all you need on a chilly night!
    Like
    Love
    Wow
    · 0 Commenti ·0 condivisioni ·55K Views ·0 Anteprima
  • Taro Root and Coconut Salad

    Creamy Taro Coconut Salad with Lime and Fresh Herbs

    Ingredients:

    1 lb taro root, peeled and cubed

    1/2 cup unsweetened coconut milk

    1/4 cup shredded fresh coconut (or unsweetened dried coconut)

    1 tablespoon lime juice

    1 teaspoon lime zest

    2 tablespoons finely chopped red onion

    2 tablespoons chopped cilantro or mint

    1 tablespoon olive oil

    Salt and black pepper, to taste

    Optional: chili flakes or chopped chili for heat

    Optional: toasted sesame seeds for garnish

    Directions:

    Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool.

    In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper.

    Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat.

    Adjust seasoning with more salt, pepper, or lime juice if needed.

    Garnish with chili flakes and toasted sesame seeds if desired.

    Serve chilled or at room temperature.

    Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

    Kcal: 290 kcal | Servings: 4 servings

    #tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad

    Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!
    Taro Root and Coconut Salad Creamy Taro Coconut Salad with Lime and Fresh Herbs Ingredients: 1 lb taro root, peeled and cubed 1/2 cup unsweetened coconut milk 1/4 cup shredded fresh coconut (or unsweetened dried coconut) 1 tablespoon lime juice 1 teaspoon lime zest 2 tablespoons finely chopped red onion 2 tablespoons chopped cilantro or mint 1 tablespoon olive oil Salt and black pepper, to taste Optional: chili flakes or chopped chili for heat Optional: toasted sesame seeds for garnish Directions: Bring a pot of salted water to a boil. Add cubed taro and cook for 12–15 minutes or until fork-tender. Drain and let cool. In a large bowl, whisk together coconut milk, lime juice, lime zest, olive oil, salt, and pepper. Add the cooked taro, shredded coconut, red onion, and chopped herbs to the bowl. Toss gently to coat. Adjust seasoning with more salt, pepper, or lime juice if needed. Garnish with chili flakes and toasted sesame seeds if desired. Serve chilled or at room temperature. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #tarosalad #coconutsalad #plantbasedmeals #tropicalflavors #veganrecipes #rootvegetables #coconutmylove #islandinspired #asianfusion #herbydelights #limezest #refreshingsalads #summerbowls #creamyvegan #glutenfreegoodness #saladwithroots #veggielover #easyveganmeals #nourishyourself #tropicalsalad Creamy, herby, and full of tropical flavor — this Taro Root and Coconut Salad is a refreshingly unique addition to your summer spread!
    Like
    Love
    Wow
    · 0 Commenti ·0 condivisioni ·52K Views ·0 Anteprima
  • Roasted Beet and Goat Cheese Salad

    Warm Roasted Beet Salad with Creamy Goat Cheese & Balsamic Glaze

    Ingredients:

    4 medium beets, scrubbed and trimmed

    1 tablespoon olive oil

    Salt and pepper, to taste

    4 cups mixed greens (arugula, spinach, or spring mix)

    1/2 cup crumbled goat cheese

    1/4 cup toasted walnuts or pecans

    1/4 red onion, thinly sliced

    2 tablespoons balsamic glaze or reduction

    Optional: 1 teaspoon honey

    Optional: orange or blood orange segments for brightness

    Directions:

    Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet.

    Roast for 45–60 minutes, or until a knife easily pierces through the center. Allow to cool slightly, then peel and slice into wedges or rounds.

    Toss beet slices with olive oil, salt, and pepper.

    On a serving platter or in individual bowls, arrange mixed greens.

    Top with roasted beets, crumbled goat cheese, red onion, and toasted nuts.

    Drizzle with balsamic glaze. Add a touch of honey or orange slices for extra sweetness, if desired.

    Serve immediately warm or at room temperature.

    Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

    Kcal: 420 kcal | Servings: 4 servings

    #beetsalad #goatcheeselove #roastedbeets #healthyanddelicious #balsamicdrizzle #fallflavors #rootvegetables #saladrecipes #vegetarianmeals #nourishingbites #colorfulsalad #goatcheeserecipes #superfoodsalad #easyentertaining #plantbasedeats #nutrientrich #gourmetsalad #seasonalsalads #glutenfreeeats #wholesomekitchen

    Earthy roasted beets, creamy goat cheese, crunchy nuts, and a sweet balsamic glaze—this salad is a color-packed flavor dream!
    Roasted Beet and Goat Cheese Salad Warm Roasted Beet Salad with Creamy Goat Cheese & Balsamic Glaze Ingredients: 4 medium beets, scrubbed and trimmed 1 tablespoon olive oil Salt and pepper, to taste 4 cups mixed greens (arugula, spinach, or spring mix) 1/2 cup crumbled goat cheese 1/4 cup toasted walnuts or pecans 1/4 red onion, thinly sliced 2 tablespoons balsamic glaze or reduction Optional: 1 teaspoon honey Optional: orange or blood orange segments for brightness Directions: Preheat oven to 400°F (200°C). Wrap each beet individually in foil and place on a baking sheet. Roast for 45–60 minutes, or until a knife easily pierces through the center. Allow to cool slightly, then peel and slice into wedges or rounds. Toss beet slices with olive oil, salt, and pepper. On a serving platter or in individual bowls, arrange mixed greens. Top with roasted beets, crumbled goat cheese, red onion, and toasted nuts. Drizzle with balsamic glaze. Add a touch of honey or orange slices for extra sweetness, if desired. Serve immediately warm or at room temperature. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #beetsalad #goatcheeselove #roastedbeets #healthyanddelicious #balsamicdrizzle #fallflavors #rootvegetables #saladrecipes #vegetarianmeals #nourishingbites #colorfulsalad #goatcheeserecipes #superfoodsalad #easyentertaining #plantbasedeats #nutrientrich #gourmetsalad #seasonalsalads #glutenfreeeats #wholesomekitchen Earthy roasted beets, creamy goat cheese, crunchy nuts, and a sweet balsamic glaze—this salad is a color-packed flavor dream!
    Like
    Love
    Wow
    · 0 Commenti ·0 condivisioni ·51K Views ·0 Anteprima
Pagine in Evidenza