Northwest NEWS

November 8, 1999

Home & Garden

Dining In: Hot and Tasty Dinners for Cold Autumn Evenings

Vegetable Barley Beef Stew

Vegetable Barley Beef Stew is perfect for a cold autumn evening.
Photo courtesy of American Institute for Cancer Research.

Vegetable Barley Beef Stew

   1 lb. lean stew beef
   1 medium chopped onion
   3 c. water
   1 bouillon cube
   1/4 c. raw barley
   16 oz. can tomato sauce
   16 oz. package frozen mixed vegetables
   1-2 bay leaves
   2 tsp. dried oregano
   1/2 tsp. chili powder
   1/4 tsp. pepper
   2 c. water

   Brown meat and onion in a large saucepan. Meat will initially stick to pan, but as cooking continues, it will become unstuck. Drain off any excess fat. Add three cups water and bouillon cube. Bring to a boil. Add barley. Bring to a boil again, then cover and simmer for one hour. Add tomato sauce, mixed vegetables, bay leaves, oregano, chili powder and pepper, and two cups water. Bring to a boil and then simmer for 10 minutes or longer. Makes 8 servings.

Meat Loaf and Potato Au Gratin Combo

   5 medium potatoes
   4 Tbsp. butter
   3 Tbsp. milk
   3 Tbsp shredded Cheddar cheese
   1/4 tsp. pepper
   1 medium onion, finely chopped
   1 clove garlic, minced
   1 Tbsp. olive oil
   1/3 c. red wine
   1 Tbsp. tomato paste
   1/2. tsp salt
   1/4 tsp. dry thyme, crushed
   1/4 tsp. dry oregano, crushed
   1 lb. lean ground beef

   Wash potatoes, cut off both ends, trim as needed, but keep skin intact; thinly slice. Melt butter in a large fry pan over medium heat. Add milk, pepper, and cheese, stir to blend. Add potatoes, stirring to coat with cheese. Turn off heat. In a large fry pan, sauté onion and garlic in olive oil until tender. Add wine, tomato paste, salt, herbs, and beef. Cook and stir until meat loses red color. Spoon into an 8 x 8 x 2-inch baking dish. Spoon potatoes on top of meat. Bake at 400 degrees for 40 to 50 minutes, or until the potatoes are done. Makes 6 servings.

New American Pot Roast

   4 lb. boneless beef chuck pot roast
   2 Tbsp. vegetable oil
   2/3 c. commercial teriyaki marinade
   1 large bay leaf
   1-1/2 lb. small red potatoes, halved
   1 lb. baby-cut carrots
   1/2 lb. pearl onions, halved
   3/4 c. all-purpose flour

   Brown beef slowly on both sides in hot oil in Dutch oven or large saucepan. Stir in teriyaki sauce, 2 c. water, and bay leaf. Cover and simmer 2-1/2 hours, turning beef over every 30 minutes. Add potatoes, carrots, and onions. Cover and simmer 20 minutes, or until beef and vegetables are tender. Meanwhile, blend flour and 1 c. water. Remove beef and vegetables; keep warm. Discard bay leaf. Bring pan juices to boil; gradually stir in flour mixture, cooking until mixture thickens. To serve, cut the beef across the grain into thin slices and serve with hot gravy and vegetables. Makes 8 servings.

Sweet-Sour Pork and Red Cabbage

   4 boneless pork loin chops, 3/4-inch thick
   2 cloves garlic, pressed
   1/4 tsp. black pepper
   2 Tbsp. vegetable oil, divided
   1 medium onion, chopped
   4 c. finely shredded red cabbage
   1/2 tsp. salt
   2/3 c. commercial sweet and sour sauce
   1 Tbsp. brown sugar, packed

   Coat both sides of chops with garlic and pepper. Cook chops in 1 Tbsp. hot oil in large skillet over medium-high heat 2 to 3 minutes on each side. Remove from pan; keep warm. Reduce heat to medium and heat remaining oil in same pan. Add onion, cabbage, and salt; sauté 5 minutes. Meanwhile, blend sweet and sour sauce and sugar; remove and reserve 2 Tbsp. mixture. Blend 1 Tbsp. water with remaining sweet and sour mixture; poor over cabbage, stirring to combine. Cover and cook on low 10 minutes, stirring occasionally. Arrange chops on cabbage; spoon reserved sweet and sour sauce mixture over chops. Cover and cook 5 minutes longer, or until pork is heated through. Makes 4 servings.