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From Chef Adam Harvey: A Delicious Dinner to Warm Your Winter Weekend
“Several times a day, food offers a chance at short term happiness.” – Unknown
We asked Food Services Sous Chef Adam Harvey to suggest a hearty, warm, tummy-filling dish anyone could prepare and everyone could enjoy over a chilly winter weekend. Not one to disappoint, Adam offered TWO recipes: a beef stew and, for those who prefer meatless dishes, Scandinavian Winter Vegetable Stew.
The ingredients and directions are below. But first, a few thoughts from Adam on preparing and sharing a meal:
“For me, cooking has always been more than just feeding people; it encompasses so much more than that. Food is a way to connect. Personally, it elicits fond memories of me in the kitchen when I was young, cooking and baking with my grandmother; connecting generations of our family with recipes that have been passed down through the years.
“Sharing a meal with friends and loved ones is a way to connect with each other, sharing stories and creating new relationships while building others. Different cultures also come together through their shared experiences with food, connecting their backgrounds with others that they encounter while enjoying a shared meal. I feel it is these shared experiences that help bridge the gap in so many different situations, making us all feel a little bit closer and a little bit happier each and every meal.
“This recipe for beef stew is one of my favorites for its rich flavor and hearty texture. I love the magic that happens when you combine tough cuts of meat, flavorful liquids and time to create something that almost feels extravagant and gourmet. For those who prefer a plant-based diet, the vegetable stew is a delicious and hearty addition to your winter recipe collection and one that is sure to satisfy. Both of these recipes are meals that are meant to be shared and will hopefully help connect you with your dinner companions in a way that enriches your day and satisfies your soul.”
Yield: 8 servings
0.5 cups all-purpose flour
0.5 teaspoon black pepper, freshly ground
1.5 tablespoons, kosher salt
2 pounds, beef stewing meat, diced into 1-inch cubes
2.5 tablespoons vegetable oil
2 ounces tomato paste
0.25 cup red wine vinegar
0.5 quart red wine
0.5 gallon beef broth
4 bay leaves
2 medium onions, diced
10 carrots, diced into 1/2-inch rounds
4 russet potatoes, peeled or unpeeled, cut into 3/4-inch pieces
- Toss the diced beef in the flour, ground pepper and salt to coat well.
- Heat some of the oil in the bottom of a large pot and add the beef in small batches, being careful to not overcrowd the pan.
- Cook each batch, turning the pieces until the beef is well browned on all sides (about 5 minutes per batch)
- Remove each batch of beef when done and add more oil as needed between batches, reserving cooked beef on the side.
- Add the diced onion and sauté until soft (4-5 minutes).
- Add the tomato paste to the onions and cook stirring for 2-3 minutes.
- Deglaze the pan with the vinegar and wine, scraping the pan with a wooden spoon to loosen any browned bits.
- Add the beef broth, beef and bay leaves, and bring to a slow simmer.
- Cover and simmer for about 1.5 hours, skimming broth from time to time, until the beef is fork tender.
- Add the carrots and simmer, covered, for about 10 minutes.
- Add the potatoes and simmer until all of the vegetables are tender (about 30 more minutes).
- Adjust thickness with more stock or water as needed and adjust seasoning with more salt and pepper if needed.
Remove bay leaves and serve with nice crusty bread cut into thick slices.
Scandinavian Winter Vegetable Stew
Yield: 9 pounds
Portion: 6 ounces
2 tablespoons olive oil
10 ounces onion, thinly sliced
6 ounces leeks, white and tender green only, thinly sliced
0.5 teaspoon garlic, chopped
7 cups barley, pearled
8 cups vegetable broth
4 cups water
10 sprigs thyme
2 bay leaves
1.5 pounds celery root, peeled, 1/2-inch dice
1 pound parsnips, peeled, 1/2-inch dice
0.5 teaspoons salt
0.25 teaspoons black pepper
1 pound baby spinach
1 teaspoon nutmeg, ground
- In a large pot, heat the oil and add the onion, leeks and garlic; sweat until tender, about 5 minutes.
- Stir in the barley and cook 2 more minutes.
- Add the vegetable broth, water, thyme and bay leaves. Bring to a boil and add the celery root and parsnips.
- Once the soup returns to a boil, reduce to a simmer and adjust seasoning with salt and pepper.
- Simmer for 30-45 minutes until barley and root vegetables are tender.
- Stir in the spinach and nutmeg and simmer for 5 minutes. Adjust salt and pepper once more before service.
- Serve immediately or hold hot for service. If preparing ahead of time, cool following proper procedures and hold in refrigerator.