Cuban Ropa Vieja Stew

It’s¬†beautiful and fall and chilly and that means its time for soups and stews! Open all the windows and set aside a few hours this weekend to make a rich, hearty Cuban stew.

Ingredients:
6 oz bacon, chopped
2 lbs flank steak, cut into small strips
kosher salt and fresh black pepper
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 tbsp cumin
1 tbsp dried thyme
1 tbsp dried oregano
6 cloves garlic, minced
1 bay leaf
6 oz tomato paste
1/2 cup white wine
2 cups chicken broth
16 oz can whole, peeled San Marzano tomatoes
1/2 cup halved, pitted green olives
1/2 cup jarred pimiento peppers, sliced
1 tbsp white wine vinegar
1/4 cup fresh cilantro, chopped

Directions:
1) Cook bacon in a large Dutch oven over medium-high heat for 5 minutes. Remove with a slotted spoon, and set aside.
2) Slice flank steak and season with salt and pepper. Brown the steak in the Dutch oven in batches, approximately 6 minutes per side. Transfer to a plate and continue browning remaining steak.
3) Add sliced onions and peppers to Dutch oven and cook for 5 minutes. Stir in cumin, thyme, oregano, garlic, bay leaf, and tomato paste. Cook for 3 more minutes.
4) Pour in the wine and scrape the bottom of the Dutch oven to deglaze. Return the steak and bacon to Dutch oven.
5) Add in stock and tomatoes and bring to a boil. Reduce heat to medium-low, cover, and cook 2 hours.
6) Stir in olives, pimientos, and vinegar. Cook uncovered another 30 minutes. Season with salt and pepper, serve with fresh cilantro and maybe a dollop of sour cream!

Recipe found from the Wanderlust Kitchen. Check her out!

Tortellini Bolognese

bolognese

This week I had one of those days where no matter how many recipes I looked at, all I wanted was some savory,¬†comforting, meaty pasta dish. Nothing else would satisfy my mood. I had the time, so decided to be patient and make a bolognese sauce. Few pasta sauces are better than one with three meats that has been simmering for two hours in vegetables and wine. Because health was out the window last night, I served the sauce over cheese tortellini, but it would also be delicious with a simpler noodle. Try this next time you’re making pasta, but don’t rush it! The long simmering time really makes this sauce.

Ingredients:
2 tbsp extra virgin olive oil
1 1/2 cups white onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
6 0z ground beef
6 oz ground veal
3 oz pancetta, chopped
2 1/2 cups beef broth (more as needed)
1/2 cup red wine
1/4 tsp oregano
3 tbsp tomato paste
kosher salt and fresh black pepper
3/4 cup half and half
grated Parmesan as a garnish

Directions:
1) Heat oil in a large pot over medium high heat. Cook onions, celery, and carrots, stirring occasionally, about 8 minutes.
2) Add all three meats, and cook until brown, about 10-15 minutes.
3) Pour in wine and cook for 1 minute. Then add stock, paste, and oregano. Stir and remove heat to very low. Cook, uncovered, for 1 and a half hours.
4) After that time is up, season sauce with kosher salt and fresh black pepper.
5) Cook for another 30 minutes, with the lid on. Stir in half and half, 1/4 cup at a time until the 30 minutes is over. Add more stock if you want for desired consistency.
6) Serve garnished with Parmesan and your favorite pasta!