Ingredient: garlic, minced

Sausage, Bacon & Perogy Casserole

Casseroles are my go-to dish when I have a busy day ahead of me! They’re simple to make and Brion & I just love them. You can prep them ahead of time and then just pop them in the oven for a nice hot meal that is ready when you are or cook them and reheat in the microwave.

This perogy casserole makes life simpler by relying on frozen perogies. This recipe starts with ingredients you may already have in your kitchen, such as frozen perogies (either store bought or homemade), onions, bacon, Alfredo sauce and cheese. The onions, bacon and perogies are browned in a skillet along with some garlic, then layered into a casserole dish with the Alfredo sauce. The final step is a generous amount of cheddar cheese. Bake your casserole until golden brown, then dinner is served.

There are a lot of flavors of frozen perogies in grocery stores these days that you can try this casserole with such as cheese, onion, potato, garlic, bacon, etc. All of which will help switch up the flavor to keep it a little new and different each time you make it. 

Perogies are truly one of the world’s best comfort foods and as an added bonus, casseroles are an inexpensive way to stretch those food dollars and still taste delicious. 

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 Sausage, Bacon & Perogy Casserole
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Course Main Dish
Cuisine European
Keyword sausage, bacon & perogy casserole
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Course Main Dish
Cuisine European
Keyword sausage, bacon & perogy casserole
Servings
Ingredients
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Rating: 5
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Instructions
  1. Preheat oven to 375 F.
  2. In a saucepan over medium high heat, cook bacon for 4-5 minutes or until slightly crisp. Remove from pan & drain on paper towel.
  3. In a pot of boiling, salted water cook perogies for about 3 minutes. Drain. With a spatula gently stir perogies with a TINY bit of butter just to keep them from sticking to each other.
  4. In the saucepan with bacon drippings, place onion & sauté until translucent. Add garlic & sausage; sauté for a couple of minutes. Remove from pan to a dish. Add half of the perogies to the pan & cook for 3-4 minutes per side or until browned. Repeat the process with remaining perogies. Place bacon, onions & garlic in the pan & stir to combine.
  5. Spread 1/3 cup of the alfredo sauce over the bottom of a 9 x 9-inch baking dish. Place 1/2 of the perogy mixture on top of the sauce.
  6. Add another 1/3 cup of the sauce, then use the remaining perogy mixture to create another layer. Spread the remaining alfredo sauce over the top of the perogy mixture, then top the casserole with shredded cheese. Bake for 15 minutes or until cheese has melted & started to brown.
  7. Top with green onions & serve.

Pork Vegetable Orzo

Oblong and common in Mediterranean cooking, orzo has a look of rice and the texture of pasta. Orzo, also named risoni, is an extremely versatile pasta shape used in a multitude of recipes and cuisines. Translating to mean ‘barley’ in Italian due to its resemblance to the grains of unprocessed barely, it is categorized as a ‘pastina’ meaning ‘little pasta’.

The most common variety of orzo is made from semolina flour, which in turn is made from durum wheat. Because the wheat base gives it a heartier texture, it is better able to absorb the flavors of the ingredients around it as well as providing the pasta with a firmness needed to ensure it maintains its shape while remaining soft and light in texture.

Like most pasta, orzo is boiled in a pot of water to prepare. From there, it can be used in multiple applications. Traditionally it is used in soups and sometimes as a side dish, both hot and chilled, with herbs, olive oil or butter, and parmesan cheese.

Today, I’m incorporating orzo in a ground pork & vegetable, one-pot meal …. pasta, meat & veggies, what more is needed!

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 Pork Vegetable Orzo
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Keyword pork vegetable orzo
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Course Main Dish
Cuisine American
Keyword pork vegetable orzo
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Instructions
  1. In a large saucepan, crumble fry ground pork until cooked. Steam chard stalks in a microwave dish until almost tender-crisp. Add onions, zucchini & chard to saucepan with pork. Sauté until onion has softened & veggies are tender-crisp.
  2. Stir in garlic, Montreal steak spice & orzo, cook for about 30 seconds. Stir in chicken broth & milk. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring often. Turn heat to a medium low temperature. It should gently bubble vs. boil as you don't want the liquid to reduce too much before the pasta has cooked.
  3. Remove from heat, stir in parmesan. Cover & gently cook 3-5 minutes until the mixture has slightly thickened. Remove from heat & serve.

Beef & Barley Pie

Barley has a storied history that extends well beyond the beef and barley soup. It’s Canada’s fourth largest crop, after wheat, canola and corn, and is an ancient grain that has been grown and consumed for thousands of years. In North America, barley is used for pet food, as a malt for brewing beer, and what it’s perhaps most famous for, as an ingredient in soup. But its applications go far beyond these examples. This is Canada’s homegrown wholegrain. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample amount of fiber. Its nutty flavor blends well with winter vegetables.

The beef-barley combination is a classic that is cooked in many households across the globe. Usually, it comes up in the form of either soup or stew but today I’m incorporating the combo in a ‘pie’ with potatoes.

Beef & Barley Pie is a rustic dish with plump barley and tender beef. It’s savory and satisfying with flavors that are reminiscent of the classics. This is a ‘no fuss’ easy to make meal.

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 Beef & Barley Pie
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Course Main Dish
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Keyword beef & barley pie
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Course Main Dish
Cuisine American
Keyword beef & barley pie
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Instructions
  1. Preheat oven to 350 F. Butter a DEEP 9-inch pie pan. Set aside.
  2. Place half of the butter in a large skillet over low heat & sauté leek, onion & mushrooms for 5 minutes or until softened. Transfer to a plate & set aside.
  3. Add olive oil to pan, increase heat to high. When oil is hot, add beef & brown. Transfer to a separate plate. Add garlic & barley to pan, season with salt & pepper & cook for 1 minute then return beef to pan & stir to combine.
  4. Place half the potatoes in base of pie pan. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of pie, the overlap remaining potatoes on top. Pour in beef broth & sprinkle with thyme. Cover with foil & bake for about 2 hours.
  5. Remove from oven, top with grated cheese, return to oven & bake uncovered for 15 - 20 minutes or until pie is golden. Remove from oven & serve with a vegetable of choice.

Guacamole Prosciutto Chicken Breast

One of my basic, unwritten, rules for food preparation is: everything that can be baked in the oven should be baked in the oven. I have no doubt that there are others who will say that baking in the oven is expensive, that it consumes a lot of electricity, but baking in the oven has some other advantages compared to classic frying in a pan. 

Apart from the fact that food is prepared faster, which consumes less energy and consumes much less fat, you need much less time to prepare, as well as to wash the sprayed and greasy stove (or fryer). When I mention the speed of preparation, it is certainly much faster and easier to bake a few kilograms of chicken in one or two pans at the same time in the oven than in a pan. And if you also use baking paper, the profit is incomparable.

I always thought guacamole was an unlikely stuffing or topping for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you must taste to believe. Of course, you must start with liking avocados —and you guessed it, Brion & I do.

Then enter Italian prosciutto … which, is like ham that went to university abroad — sophisticated and cultured. What’s not to love about chicken oven baked, or air fried, loaded with guacamole; prosciutto & pepper jack cheese for some ultimate juicy and tender chicken roll ups.

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 Guacamole Prosciutto Chicken Breast
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Cuisine American
Keyword guacamole prosciutto chicken breast
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Guacamole
Chicken Breasts
Course Main Dish
Cuisine American
Keyword guacamole prosciutto chicken breast
Servings
Ingredients
Guacamole
Chicken Breasts
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Instructions
Guacamole
  1. In a large bowl, coarsely mash avocados, lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover & set aside until ready to use.
Chicken
  1. Slice chicken breasts in halve lengthwise. Place the chicken in the air fryer basket. Rub olive oil on the chicken.
  2. Rub creole seasoning (or seasoning of choice) on each side of the chicken pieces.
  3. Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. Divide guacamole, prosciutto & cheese between the 8 pieces of chicken. Cook for another 9 minutes or until internal temperature reaches 165 degrees.
Recipe Notes
  • If you prefer to oven roast your chicken breast without using an air fryer, just preheat the oven to 375 F. After oiling & seasoning, wrap the prosciutto loosely around the chicken breasts. Place the chicken on a foil lined baking sheet & bake for about 30 minutes or until no longer pink inside. Remove from oven, top with cheese & guacamole, return to oven until cheese is melted. 
  • I roasted some grape tomatoes for the garnish which adds more flavor to the end result.

Breakfast Turkey Hashbrown Burgers

There’s something fundamentally satisfying about the textural contrast of biting through a crisp savory shell into a juicy turkey burger. It’s not like burgers needed to be reinvented, but I’m all about trying new things to see if there’s something novel and delicious to be discovered. 

Breakfast can be many things to many people. Hash browns come in many shapes and sizes. They can be prepared in various ways. Some consider it the ultimate breakfast food that needs to be served with eggs.

Brion has always enjoyed hashbrowns, not the diced, fried to a crisp in a deep fryer kind, but the nice shredded, golden kind. My inventions for new culinary techniques that revolutionize the way we eat usually happen in the middle of the night during a bout of insomnia. But all it takes is a quick Internet search to reveal that I’m far from the first person to have invented the cookery method, and hundreds of recipes already exist. Nevertheless, this idea for an interesting breakfast is a good example of that.

I crusted the turkey burgers with some shredded potatoes, so when they cook and get crispy, they act as a barrier that locks in all the juices.  The roasted tomatoes add a nice little garnish to the burgers.  I topped the burgers with poached eggs, because when you cut into it, the velvety, creamy yolk pours out onto the burger and acts as a sauce…and what goes better with potatoes than eggs, right?  So, there you have it …. crispy, golden hashbrowns, meat, eggs & tomatoes …. what a breakfast!

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 Breakfast Turkey Hashbrown Burgers
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Course Brunch
Cuisine American
Keyword turkey hashbrown burgers
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Spicy Hashbrowns
Turkey Burgers
Other Ingredients
Course Brunch
Cuisine American
Keyword turkey hashbrown burgers
Servings
Ingredients
Spicy Hashbrowns
Turkey Burgers
Other Ingredients
Votes: 1
Rating: 5
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Instructions
Hashbrowns
  1. Thaw shredded hashbrowns on paper towel. In a bowl, place the flour, cheese, egg, onion, garlic, coriander, smoked paprika, salt & pepper. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until burgers are ready to be coated with the mixture.
Turkey Burgers
  1. In a bowl, combine burger ingredients & divide into 4 equal portions. Form into burger patties. Coat burgers with hashbrown mixture, gently pressing coating down to make sure it adheres well.
Roasted Cherry Tomatoes
  1. In a small bowl, place cherry tomatoes & add some Italian dressing to coat. Place on a foil lined baking dish.
Cooking
  1. Preheat oven to 375 F.
  2. In a skillet, heat 1 Tbsp EACH butter & olive oil. Carefully place hashbrown burgers in skillet & cook burgers on each side only until they are a golden brown. Remove to a baking pan & place in the oven to continue the cooking process until the meat is fully cooked. Roast the cherry tomatoes at the same time.
  3. While the burgers are in the oven, prepare the poached eggs. Heat a small pot of water until it is almost at a boil. Add 1 Tbsp vinegar to help the eggs to congeal. Crack the eggs gently right above the surface of the water. Turn off the heat & cover the pot for about 3-4 minutes or until the whites of the eggs are fully cooked but the yolks are still runny. Remove the eggs with a slotted spoon.
  4. When the burgers & tomatoes are cooked, remove them from the oven. Place them on serving plates & top each burger with a poached egg. Garnish with sprigs of fresh thyme if you wish.

Fruity Roast Chicken w/ Couscous

I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.

Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.  

The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.

This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet. 

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 Fruity Roast Chicken w/ Couscous
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Course Main Dish
Keyword baked chicken w/ fig preserves
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Chicken
Spicy Fruit Filling
Couscous
Course Main Dish
Keyword baked chicken w/ fig preserves
Servings
Ingredients
Chicken
Spicy Fruit Filling
Couscous
Votes: 1
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Instructions
Fruit Filling
  1. Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
  1. Preheat oven to 350 F.
  2. Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
  3. Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
  4. Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
  1. Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  2. Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
  3. Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.

Salmon -Stuffed Savoy Cabbage w/ Tomato Sauce

Stuffed cabbage rolls are believed to have originated in the ancient Middle East where it spread to Eastern Europe as trade routes flourished and various ethnic groups migrated. Many countries lay claim to its origins, which accounts for the several interesting riffs on the traditional recipe.

German cabbage rolls called kohlrouladen is the quintessential German comfort food that’s a complete and hearty dinner on its own, but it also goes well with boiled mashed potatoes or spaetzle.

Jewish cabbage rolls (called holishkls, a concoction of ground beef, rice and raisins enveloped in cabbage leaves and simmered in a sauce of brown sugar, lemon and tomatoes) have been traced back 2,000 years to Eastern Europe.

Romanian sarmale combines ground pork, caramelized onions and rice nestled in a pickled sauerkraut leaf, and then smothered in dill and tomato sauce. It is often topped with bacon or smoked sausage.

Poland’s golabki, translating to ‘little pigeon feet’ (named after the French dish that wrapped cabbage around cooked pigeon), stuffs the leaves with pork, beef, rice or barley, accompanied by sour cream and sweet paprika.

Ukrainian holubtsi are typically vegetarian, filling pickled cabbage leaves with either buckwheat and wild mushrooms or a mixture of whole grains and root vegetables, braised in tomato juice or vegetable stock served with perogies.

Egyptian mahshi kromb are simmered in an aromatic tomato-based sauce with mint, cumin and other Middle Eastern herbs and spices.

The Asian variation wraps Chinese cabbage around seafood blends, tofu and shiitake mushrooms.

On a blog some years ago, I made a whole stuffed cabbage but used a ground turkey filling. Today, I wanted to try doing it with a salmon filling. I think this should be real tasty!

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 Salmon -Stuffed Cabbage w/ Tomato Sauce
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Cuisine American
Keyword salmon stuffed cabbage w/ tomato sauce
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Ingredients
Stuffed Cabbage
Sauce
Cuisine American
Keyword salmon stuffed cabbage w/ tomato sauce
Servings
Ingredients
Stuffed Cabbage
Sauce
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Instructions
Stuffed Cabbage
  1. In a large saucepan over medium heat, sauté onions, mushrooms & garlics for 5 minutes in oil. Add rice & broth; bring to a boil. Cover & cook for 30 minutes over medium-low heat or until rice is tender & all liquid has been absorbed. Add salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until salmon begins to flake. Season with salt & pepper; set aside.
  2. In another large saucepan of salted boiling water, blanch cabbage leaves for 5 minutes or until tender. Cool in an ice bath & drain. Pat dry with paper towels. Lay cabbage leaves flat & using a paring knife, trim the thickest section of the stem at the base of each leaf.
  3. Line a bowl with a 9-inch opening with 7 cabbage leaves, starting with the greenest leaves. Cover with 1/3 of the salmon mixture. Layer with 4 cabbage leaves. Cover with remaining salmon mixture & remaining 4 cabbage leaves. Press stuffed cabbage into the bowl to create a rounded shape.
Sauce
  1. In a small bowl, combine the broth & tomato paste. Set aside.
Cooking
  1. Gently turn stuffed cabbage out into a large skillet. Reshape, if needed. Pour broth mixture into skillet & place tomatoes around cabbage. Season with salt & pepper. Bring to a boil. Cover & simmer over low heat for 15 minutes or until tomatoes are cooked & cabbage is tender but still bright green.
  2. Gently cut stuffed cabbage into wedges & serve with tomatoes & sauce.

Turkey-Bacon Rolls w/ Mushroom Risotto

Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon!  Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things.  I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …

Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.

In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.

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 Turkey-Bacon Rolls w/ Mushroom Risotto
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Turkey/Bacon Rolls
Mushroom Risotto
Course Main Dish
Keyword turkey-bacon rolls w/ mushroom risotto
Servings
Ingredients
Turkey/Bacon Rolls
Mushroom Risotto
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Instructions
Turkey/Bacon Rolls
  1. Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
  2. Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
  3. Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
  4. Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.
Mushroom Risotto
  1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
  2. Return the broth to a simmer & keep warm over low heat.
  3. In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
  4. Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
  5. Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
  6. Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.

White Cheddar Broccoli/Cauliflower Gratin

Perfect veggies to roast together because they cook at the same rate and broccoli’s grassy, earthy and slight bitterness complements cauliflower’s sweet nutty flavor.

The same vegetable, however, they are not. For whatever reason, these two vegetables are often confused for one another, even though they are strikingly different in many ways.

Broccoli is green, except when it’s purple and its cauliflower. Cauliflower is usually white, except when it’s orange or green, and looks like broccoli, or when it’s purple, and it actually is broccoli.

The word ‘broccoli’ is derived from Italian and means, ‘flowering crest of a cabbage.’ The word ‘cauliflower,’ on the other hand, comes from Latin, and means, ‘the flowers of a cabbage’.

This is such a nice fall side dish. Broccoli and cauliflower coated with a rich, creamy, cheesy sauce, covered with Panko breadcrumbs, baked to perfection and garnished with bacon. How good is that!

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 White Cheddar Broccoli/Cauliflower Gratin
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Course Main Dish
Keyword white cheddar broccoli/cauliflower gratin
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Instructions
  1. Preheat oven to 375 F.
  2. Bring a pot of salted water to a boil. Cook florets until tender-firm, about 5-6 minutes. Drain well.
  3. In a saucepan, melt butter over medium heat. Add in onions & sauté until softened, about 4-5 minutes. Add in garlic & sauté 20 seconds longer. Add in flour & cook whisking constantly, 1 1/2 minutes.
  4. While whisking, slowly pour in milk & add nutmeg. Whisk constantly until mixture reaches a boil, then remove from heat & stir in 1 1/4 cups cheddar cheese & the parmesan. Season with salt & pepper to taste.
  5. Pour & spread 1/3 of the cheese sauce into a 9 x 9-inch baking dish. Top with drained broccoli/cauliflower combo then slowly & evenly pour remaining 2/3 of the cheese sauce over top.
  6. Sprinkle over remaining 1/4 cup white cheddar then sprinkle evenly with panko crumbs. Spray panko with olive oil cooking spray to lightly coat.
  7. Bake for 20 minutes, then broil for 1-2 minutes to help brown further as needed. Remove from oven, sprinkle with bacon & parsley & serve warm.

Smoky Beef Stew

To say beef is a versatile food is an understatement. There are at least 46 countries that enjoy eating beef with Canada being one of them. It can be prepared in many ways including grilled, fried, baked, roasted, slow-cooked and there are a lot of different cuts to choose from.

Beef is so versatile it can be the star of fancy dinners, quick lunches, simple stews, and more. No matter how beef is eaten, it can easily showcase worldwide flavors and culinary creativity.

When making roast beef cubes, tougher cuts that include chuck, brisket and round, where the high amount of collagen breaks down during a lengthy cooking process and transforms into gelatin, result in supple, succulent meat, lending a velvety richness to the braising liquid. I recommend chuck because it has a big, beefy flavor and good fat content, but brisket and round are also suitable.

In this recipe the beef is cubed instead of cooked whole, so each beef cube is coated in seasoning for an incredible flavor. The vegetables are cooked in beef broth then added to the smoky beef gravy along with the roasted beef cubes to make an amazing ‘beef stew’… true comfort food!

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 Smoky Beef Stew
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Course Main Dish
Cuisine American
Keyword smoky beef stew
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Course Main Dish
Cuisine American
Keyword smoky beef stew
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
Meat
  1. Preheat oven to 350 F.
  2. Cut beef into bite sized pieces. Place in a plastic bag & add oil & Montreal Steak Spice. Shake to coat cubes evenly. Thread cubes onto skewers & place over a foil lined roasting pan.
  3. Roast meat for about 55 minutes or until cooked. Remove from oven & take meat off skewers. Set aside.
Veggies/Gravy
  1. In a saucepan, cook carrots & potatoes in some of the beef broth until Just tender. Pour into a bowl & set aside.
  2. In the saucepan, add 1 Tbsp oil & sauté leeks, garlic & mushrooms until tender. Place in bowl with carrots & potatoes.
  3. In the saucepan, melt butter & add flour stirring constantly to make a roux. Add remaining broth, whisking to make a smooth gravy (add broth from veggies if necessary). Add 2 tsp liquid smoke, whisk to combine.
  4. Once the gravy is cooked & smooth, add beef cubes & all the broth/veggies. Gently fold to combine.
  5. Nice to serve with focaccia bread.
Recipe Notes
  • The liquid smoke gives this stew such an unbelievable flavor!