Sunday, July 28, 2013



Every day in July I am featuring a SUMMERTIME menu-a-day. Use this as inspiration or for your daily meal plan! Make sure you check back each day on
Wildtree Cooking with Jen Warr to see what yummy menu I am suggesting.

#28 - Italian Beef Stew served with a Butter Lettuce Salad

I hope the sun is shining where you is not on Cape Cod! This Beef Stew recipe is sure to hit the spot on such a foggy day!

Italian Beef Stew
5 tablespoons Wildtree Natural or Roasted Garlic Grapeseed Oil, divided
4 medium carrots, chopped into 1/2-inch thick pieces (2 cups)
3 stalks celery, chopped into 1/2-inch thick pieces (1 1/2 cups)
1 onion, diced
2 tablespoons Wildtree Garlic Galore Seasoning
2 ½ pound rump roast, fat trimmed and cut into 1 inch cubes
¼ cup flour
1 teaspoon Wildtree Rancher Steak Rub
4 cups Wildtree Beef Bouillon Soup Base, prepared according to package directions, divided 1 tablespoon red wine vinegar
2 (14.5 ounce) cans diced tomatoes, drained
1 ½ pounds red potatoes, cut into 1 inch cubes
1 tablespoon Wildtree Hearty Spaghetti Sauce Blend
2 tablespoons fresh thyme
1 tablespoon fresh rosemary, chopped

Heat 2 tablespoons of the Grapeseed Oil olive oil in a large pan over medium heat. Once hot add carrots, celery and onion and sauté until lightly golden, about 5 - 6 minutes. Add Garlic Galore and sauté 30 seconds longer. Transfer mixture to a slow cooker and set to high. Place beef in mixing bowl, add flour and Rancher Steak Rub. Toss well to evenly coat beef in flour. Return pot to medium-high heat, add remaining 3 Tablespoons Grapeseed Oil. Once oil is hot add beef and cook stirring occasionally until beef has browned. Add 1 cup Beef Bouillon and red wine vinegar and cook, stirring frequently while scraping bottom of pan to loosen browned bits on bottom, until sauce has thickened. Transfer to slow cooker. Add remaining 3 cups Beef Bouillon, diced tomatoes, potatoes, and Hearty Spaghetti Seasoning; stir to combine. Cover and bring mixture just to a boil, stirring occasionally. Reduce heat to low, cover, and cook 5 hours, stirring occasionally, until beef is very tender. Stir in fresh thyme and rosemary. Season with salt and pepper to taste (if desired).

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