I don’t care if you’re a rock star, high-flying single professional, busy mom or dad – we are all ravenously time-starved these days! I launched JulieAnneRhodes.com precisely for that reason, so you could apply my decade of award-winning personal chef experience in your own home with The Personal Chef Approach™. Get dinner from fridge to table in a snap on hectic weekday nights – affording you the luxury of time for yourself, family, and friends. This is a little primer on how you can make the most of my website for your own specific needs, because applying the PCA™ to your life can save you as much as 8-10 hours a week!
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Menu example – this usually comes with many substitution ideas to tailor to your own home
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Stew is one of the most versatile meals you can make. Feel free to substitute any vegetable of your choice, or any cooking liquid (ie. beef stock, dry white wine, chicken broth etc.). You could even do a whole chicken or pork butt in place of the beef. Stew also gets better with a day or two of letting the flavors meld, and freezes perfectly for a later date, so make a double batch to save yourself the effort later.
2 tablespoons olive oil
3 pound chuck roast
1/4 cup flour
1 teaspoon garlic powder
Salt and pepper to taste
2 yellow onions, diced
4 stalks of celery, diced
3 cloves garlic, mince
1 cup dry red wine
2 cups beef stock or broth
1 28 ounce can San Marzano tomatoes
1 cup baby carrots
1 cup potatoes, diced or sweet potato
1 cup cauliflower
3 sprigs of fresh thyme or 1 teaspoon dry
3 sprigs of fresh rosemary or 1 teaspoon dry
2 tabelspoons fresh Italian parsley, chopped (optional) for garnish
1). Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat.
2). On a large plate, mix the flour and garlic powder well, then dredge the roast so it is coated on all side, shaking off any excess before adding to the Dutch oven to brown on all sides. Season to taste with salt and pepper. Once you have good color on all sides, remove to a clean plate and tent with foil to keep warm.
3). Add the remaining olive oil to the pan and let heat 30 seconds before adding the onions and celery. Cook until softened, 6-8 minutes. Add garlic and cook 1 minutes.
4). Add the red wine, scraping up any brown gooey bits from the bottom of the pan (this is called deglazing), and cook until wine has reduced a by 1/3, about 5-7 minutes. Add the stock, tomatoes, carrots, potatoes, cauliflower, bay leaf, thyme and rosemary. Add meat back in. Bring to boil, then reduce heat to medium-low, cover and simmer for 1 hour, or until meat is very tender.
Serve with freshly baked crusty bread to mop up all the yummy juices.