Mom’s Italian Pot Roast

My Mom’s Italian pot roast is one of my favorite winter meals – beef slowly stewed in tomatoes, red wine, bayleaves, rosemary, and cloves served on a base of broiled polenta.  The only reason it has yet to make the blog is that I, personally, have only made it a couple of times, the creation…

Carrot and Beef Stew with Red Wine

A classic French style beef stew with all of the usual characters – bacon, garlic, rosemary, onions, thyme, cognac, and lots of red wine.  I served the stew with a side of roasted potatoes.  Usually I like to cook my beef stew Belgium style, with lot of beer instead of wine, but I decided to…

Beef & Barley Soup

One of the best parts of holiday roasts is the wonderful soups you can make with the leftover bones.  Beef and barley soup is a great way to repurpose some of your holiday roast beef leftovers.  If you have any leftover beef bones, cook them up with your favorite herbs and vegetables into a lovely…

Majadito

Majadito is a Bolivian rice dish that is usually served up under a fried egg and alongside fried plantains.  The mushy texture of the dish might be slightly off putting to the western palette, but having been raised on the stuff, the warm mushy texture, studded with savory beef jerky, is delightfully comforting.  After moving…

Bolognese Sauce

While not the most visually attractive of sauces, this hearty sauce satisfies through its warm, rich, and comfortingly familiar flavors. Ingredients: 1 tbsp Olive Oil 1 Onion 4 Cloves Garlic 2 Carrots 1 Celery Stalk 2 tbsp Tomato Paste 1 lb. ground Beef (substitute with ground turkey and a splash of worcestershire sauce for a…