- 1-64 oz bottle Spiced Cider from Trader Joes (shake before emptying to get all of the settled spices on the bottom of the bottle)
- 1 can frozen apple juice concentrate
- 36 oz water (Use apple concentrate container and fill up three times with water)
Dressing (Makes 2 cups):
*In a blender, combine all ingredients. Blend on high for 20 seconds or until smooth and creamy. Store dressing in Refridgerator for up to 1 month.
Image from Pizza Limone Menu
Salad:
Ingredients:
Directions:
1. Heat oil in a large Dutch oven over medium-high. Sprinkle beef with pepper and 1 teaspoon salt and cook until well browned on 2 sides, 4 minutes per side. Transfer browned beef to a plate or bowl and set aside.
2. Add butter and mushrooms to Dutch oven, and cook, stirring often, until browned, about 5 minutes. Transfer to a plate or bowl. Add sliced onions and cook until begin to brown, stirring occasionally, about 5 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Add masala wine; cook until liquid has almost evaporated, 6 to 7 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
3. Whisk together flour and 1 cup of the stock in a small bowl; whisk into mixture in Dutch oven until incorporated. Stir in carrots, potatoes, parsnips, mushrooms, beef, herb bundle, bay leaves, pearl onions, remaining 3 cups stock, and remaining 1/2 teaspoon salt; bring to a boil.
4. Stir in mustard and red wine vinegar into beef mixture. Cover and bake in 350-degree oven for 1 1⁄2 hours. Remove from oven; discard herb bundle and bay leaves. Ladle stew into soup bowls and sprinkle with chives.
Stew is a classic. This is a simple and hearty meal that men particularly like. Serve with warm biscuits if you want to have extra happy diners! Note, when making stew, try to have all your vegetables/meat cut to the same size so they cook more similarly. Image from here.