Garlic Crackers

Lets talk about things that are hard.

Life. Life is way way way hard.

What else?

I agree. I kinda feel like that sums it up.

And in talking with a friend just recently I realized (for the umpteenth time) that life is hard on everyone.

Garlic crackers (grain free)

We all have our own brand of tough things to deal with. Sometimes I find myself looking at others thinking wow they have it easy but that’s just because I either a) don’t know all that they are dealing or b) whatever is they might be dealing with I may have dealt with before and built up a tolerance. Other times I find myself looking at someone’s life and thinking “nope, never, no way, all the nopes.” I will take my hard over other hard any day.

But why? Why is it so flipping hard? Who knows. However I think we can make it a tad easier on ourselves sometimes. The two lessons that I have learned of late are first and foremost I own things that aren’t mine to own and secondly I am bad at forgiving myself.

Garlic crackers (grain free)

Ps. If you think I am crazy feel free to ignore me. I am just getting some things out there. It makes me feel better. Cracker recipe to follow.

So the owning things that aren’t mine thing. When other people have things or feelings or issues or whatnot I tend to take it personally. Lately I have learned it isn’t about me. Usually rather it is just that- things or feelings or issues or whatnot that are THEIRS. Sure I can have a role in helping or hindering but it is not my responsibility.

Garlic crackers (grain free)

Let me tell you how great releasing things feels. It feels amazing.

Secondly I am so hard on myself and when I screw up I like to wallow. Owning what I have done wrong and mending is tough but important. If I can be gentle with myself and forgive like I forgive others I find myself a much happier person.

So what does this have to do with crackers? Nothing. Other than that grain free crackers are not hard at all. This is the third or fourth different cracker recipe I have made and I quite like them. In fact most have turned out quite well.

So don’t own whatever isn’t yours and forgive yourself. And make some grain free crackers. (Sorry… don’t mean to be bossy but I would just like to see you happy you know)

Garlic crackers (grain free)

One year ago today: Broccoli Fritters

Two years ago today: Pumpkin cookies

Garlic Crackers (makes about three dozen small crackers)
From Dish by Dish 

3/4 cup flax meal
2 tablespoons of olive oil
1 tablespoon of water
1 teaspoon of salt
1 teaspoon of garlic powder
1 egg, whisked until frothy

Pre-heat oven to 400F. Stir almond meal, flax meal, olive oil, water, salt, garlic powder, and egg in a large bowl until a thick dough forms. Using your hands, form the dough into a thick square or rectangular block. Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it is about 1/4 cm (1/8 inch) thick. Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter. Transfer the dough (together with the bottom parchment paper) to a baking sheet. Bake for about 15 minutes or until crispy and fragrant. Allow to cool before separating along scored lines into crackers. Store in an air-tight container at room temperature

Garlic crackers (grain free)

Waffles (go grain free) and Happy Birthday Little

Today was kinda a big day. Two celebrations happened. First my Little turned three. Second I marked three years as a mama.

You might recall that being a mama has never been easy on me. I have to say from 18 months on it has been getting easier each and every day. While 2.5 heading to three has not been without it’s own struggles it has certain been more than fun than I could have ever imagined.

Grain Free Waffles

He’s hilarious. He’s cheeky. He’s incredibly kind.

Sure there are the typical age appropriate jerk like things that he does but he has a heart made of gold. He’s inquisitive, curious, smart, articulate, and refuses to eat 99% of vegetables.

He loves to run and be outside. He tackles our poor Wyatt cat at least once a day. Every day I see him do something new.

Grain Free Waffles

And me as a mama? I am learning to be compassionate to myself. To release the guilt that I unnecessarily place on myself. I’ve learned not everyone does things my way and that is cool. We all love our kids. And I have learned to be a little lax from time to time.

Case in point today. Little got pretty much what he wanted all day long. For example chocolate milk and ice cream for lunch. Dinner was waffles with whipped cream and strawberries. He even got to eat them in the living room watching a movie. That has NEVER happened before.

Grain Free Waffles

I love him more than he will ever know. I am not sure being a mama is for me but being HIS mama clearly is. Does that even make sense?

Anyways. Waffles. Because that’s why you are here. These are super easy. They are a bit of a pain at first because they require a “mix” but whatever. I went ahead and made it and I don’t mind having it on hand. They don’t crisp up like regular waffles but they are delicious and nutty.

Grain Free Waffles

One year ago today: Happy Birthday 2.0

Two years ago today: A collection of party recipes and a very happy birthday 

Waffles (makes 11-12)
From Against All Grain Meals Made Simple

6 large eggs
1 cup full fat milk
2 cup mix (see recipe below)
1/4 melted coconut oil
1/4 maple syrup

Heat up the waffle iron. Put all your ingredients in a bowl or in a blender. Blend (either in in the blender of with an immersion blender) till smooth. Let rest for 4-5 minutes. Spoon batter into your well greased waffle iron (I have to grease my nonstick for this batter). Close the lid and cook till done. Remove from the waffle iron and repeat with the rest of the waffles. Eat as soon as you can!

Mix
3 cups almond meal
1 cup coconut flour
1 tablespoon baking soda
2 tsp cream of tartar
3/4 teaspoon salt

Put all the ingredients in a bowl and whisk well. Use in the above recipe. Save leftover in a sealed container and make more waffles at a later date.

Grain Free Waffles

(Waffle and TV comma. You understand right?)

Chicken and “Rice” Casserole

Hi.

Missed you.

As in I am currently crying I have missed you so.

It’s been a summer. Nothing bad just… Hectic and life and Little and you know.

I didn’t forget about you. Not once. Not one single day. But there reached a point where I hadn’t reached out in a while and then I was embarrassed and scared.

Chicken and "rice" casserole

And you know how sometimes when you are apart people change? Yeah that happened. So I worried you wouldn’t like me anymore. I still want to bake and cook for you all day long but somewhere mid July I went grain free.

Yes yes yes I know it is a bit crazy. Or a lot bit crazy. Can we still be friends? There will be lots of yumminess still I promise. Some of the things I have learned to make are out of this world good. You know me. I don’t settle for subpar food and just because it doesn’t have grains doesn’t mean I will all of sudden start putting up with awfully dry muffins or crappy crackers. No way.

This is for legit gonna blow your mind grain free deliciousness.

Chicken and "rice" casserole

Can we still be friends? Make a cup of coffee and catch up? I promise if you want to come along on this new grain free ride (even just as an occasional experiment) I will hold your hand the whole way. If you aren’t up for this I get it too. Come over anyways. The cookies are still delicious.

So this dinner is from one of my new favorite cookbooks Against All Grain. The author is not only talented but also stunning. I have been gifted both of her cookbooks and they are stanbys for me. So far only one recipe has been subpar. The rest have all been keepers.

Chicken and "rice" casserole

This is one of the keepers. Some wise soul at some point discovered that grated cauliflower was a great substitute for rice. It is awesome. This recipe even just cooks it with the rest of the veggies so there is no extra step to make rice. Even if I was eating grains again I would put this on the menu rotation because it is a mess of veggies with cashew cream (yeah I have ventured there too… it is worth it) and chicken. Ridiculously healthy.

Total legit comfort food. No compromises. Just deliciousness that happens to be grain free.

Can we do this? I say this to you as much as me. Opening up the blog again is vulnerable and and and…. I don’t even have words. Just stay with me. Love me as I am- broken, crazy, busy, and now grain free.

We can do this.

Chicken and "rice" casserole

One year ago today: Tomato Bread Bake

Two years ago today: Sweet Potato Quinoa Chili

Chicken and Rice Casserole (serves 6+)
From Against All Grain Meals Made Simple

Sauce:
1 cup cashews soaked in boiling water for 30 minutes
3/4 cup chicken stock
2 tsp thyme
1 tsp salt
Juice from 1/2 small lemon

Casserole:
3 tbs olive oil
5 cloves garlic minced
2 shallots minced
3 cup grated cauliflower (box grater works AWESOME)
10 ounces chopped zucchini
1 1/2 tsp salt
2 cups shredded cooked chicken
Optional: 1 cup shredded cheddar cheese.

Sauce:
Drain the cashews and place in blender (or a bowl if using an immersion blender like me)with the rest of the sauce ingredients. Blend till smooth. Set aside

Casserole:
Preheat the oven to 375 F. Heat the olive oil in a large pan over medium high heat. Add the shallots and garlic and cook till just starting to soften. Add the cauliflower, zucchini, and salt. Continue cooking till crisp tender (about 10-12 minutes). Add the chicken and remove from the heat. Stir in the sauce thinning with water if necessary. Transfer to a 3 quart baking dish and top with the cheese if you so choose. Cover with foil and bake for 15 minutes. Uncover and bake for another 10. Serve straight away.

Chicken and "rice" casserole

Blueberry Oatmeal Pancakes

Right.

So I can’t believe I haven’t shared these with you yet.

Blueberry oatmeal pancakes

They hit our breakfast rotation a few months ago and have been a frequent visitor ever since. I often have all these ingredients on hand (yogurt around here is hit of miss) and this makes a fairly big batch.

When I say it makes a big batch I mean it is way more than Nathan, Little, and I can eat for breakfast. The first time I made them I was a little worried about all the extras. Then I did something I have never done before. I froze the leftovers.

Blueberry oatmeal pancakes

Seriously.

I simply put a piece of wax paper between each pancake, threw them in a zip lock, and popped them in the freezer. A few days later I tossed one in the toaster hoping it would be a great breakfast treat for Little. It was an instant win.

Since that day I make these every time we run out of pancakes in the freezer. As with any toddler food they are starting to loose their favorite food status but I persist. Served with some scrambled eggs I feel pretty ok calling this a complete breakfast. If I sneak some green juice in there I win mom of the day before 8 am.

Blueberry oatmeal pancakes

Breakfast (or really any meal) with a 2.5 year old is less than tidy. While these pancakes can, and do, make a spectacular mess I continue to serve them. Some days Little seems to think of them more as paint… as was the case the morning I opted to make and photograph these.

I clean up a lot of messes around here these days. Mine and not mine. But I do get a lot of kisses. I guess it is worthwhile in the long run.

Blueberry oatmeal pancakes

One year ago today: Fudge Date Balls and Shepherds’s Pie

Blueberry Oatmeal Pancakes (makes 12-15)
From Damn Delicious

1 2/3 cups whole wheat flour
2/3 cup old-fashioned rolled oats
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup plain yogurt
1 cup milk
4 tablespoons unsalted butter, melted
2 large eggs
1 cup (or more) blueberries

In a large bowl, combine flour, oats, sugar, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk together yogurt, milk, butter and eggs. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add blueberries and gently stir to combine.

Lightly coat a griddle or nonstick skillet with butter. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 3-4 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer. Serve immediately with maple syrup.

Blueberry oatmeal pancakes

Coconut Cream Pie Date Balls

A little over a year ago I found myself in the home of a lovely friend and she served me the most delicious date balls. I even shared them with you remember?

What I didn’t share with you was the funny interchange that happened when I asked for the recipe. She looked at me puzzled. A bit like I was lost. “A recipe?” she asked. “You just throw things together!”

Um. I had never had the privilege of making anything of the sort so she obliged and hunted down a recipe that resembled her fantastic creating. It was an instant hit around this house.

Coconut Cream Pie Date Balls

After the second or third time of making these date balls I realized why she looked at me so strangely. It really is just as easy as throwing things in the food processor and turning it on. Granted it has to be things that you like and that will go well together but seriously… just throw things in there and whir!

Date balls are a staple around here. So are Lara Bars when I am too lazy to make my own date balls. My absolute favorite Lara Bar flavor is coconut cream pie. Shorty after learning to make date balls I started reading the ingredients on the back of Lara Bars and crafting date balls with similar ingredients.

Coconut Cream Pie Date Balls

These are such a win. And so incredibly delicious. The toddler loves them. Nathan and I snack on a couple as a sweet after dinner treat. They come together in an instant and are so very forgiving of proportions or additions and subtractions when it comes to ingredients.

Make a batch. Then be brave and branch out. Use different nuts. Or add cocoa power. Maybe a different dried fruit like cranberries. Oh I bet apricots would be divine!

Coconut Cream Pie Date Balls

One year ago today: Rye caraway scones and peanut butter cookies 

Date Balls (makes about 30)
Mine

4 cups dates (pitted if they aren’t already)
1/2 cup unsweetened dried coconut plus more for rolling
1 cup cashew (or pieces as they are infinitely cheaper)
1/2 cup coconut oil

Add all of the ingredients (except the extra coconut for rolling) to the bowl of your food processor. Pulse until it is finely ground and is paste like. Scoop out with a spoon and roll into balls. Drop the balls on the extra coconut in a bowl or a plate and roll around till well coated. Place on a tray. Chill in the fridge and enjoy.

Coconut Cream Pie Date Balls

Enchilada Quinoa Black Bean Casserole

We have done black bean enchiladas before. So ridiculously good.

I have thing for enchiladas. They might, just might, be one of my all time favorite foods. And since I can make my own sauce I can whip them up whenever I want. Which I don’t. Because I can be lazy like that. Aren’t we all?

Enchilada Quinoa Black Bean Casserole

Then the idea floated across Pinterest to just toss the sauce with quinoa and other goodies and bake. Yes please.

What a simple recipe to throw together. Skip the cheese and it is vegan. Use or make a gluten free sauce and it’s gluten free. Which, in the circles I hang out in, something that can easily be vegan AND gluten free is a real winner.

Enchilada Quinoa Black Bean Casserole

We topped our with avocado and limes. I’m sure cilantro, sour cream, and even guacamole would be welcome additions.

Simply put it is enchiladas with WAY less hassle. And a bunch of veggies. I was thinking as I was making it that you would easily roast up some veggies and include them. And if you are an omnivore or someone who doesn’t think it is a complete meal without meat adding in some shredded chicken or pulled pork would totally be appropriate.

It makes a ton to invite company over. Just sayin.

Enchilada Quinoa Black Bean Casserole

One year ago today: Honey Cake and On Delivering Dinner (my favorite post ever)

Enchilada Quinoa Black Bean Casserole (easily serves 8+)
From Two Peas and their Pod

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed or three to four cups cooked on your own
2 cups red enchilada sauce
2 cups shredded Mexican cheese

Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion and garlic. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 30 minutes or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Enchilada Quinoa Black Bean Casserole

Hummus

WHy is it that the basics are elusive? How on earth do I know how to make my own butter but have never made my own hummus? We even keep a stash of dried garbanzo beans on hand at all times so would think it would be something that was n my repertoire.

Guess not.

However when requested I am more than happy to oblige. Particularly when it is something that has to be ridiculously simple and I just haven’t bothered to figure it out yet.

Which was the case here. A friend asked for it so I happily made it. And he happily ate over 2/3 of it in one sitting.

Homemade hummus in minutes

Who can blame him?

Also I thought I was going to take the cheater way out of this and use peanut butter instead of tahini. I had heard that you could do it and I didn’t want to bother with hunting some down (not like it is hard but I am L.A.Z.Y.). Nathan however was not amused so to acquiesce I got some. One of the local hippy stores (there are many) actually keeps tahini in bulk bins so I bought enough for two batches.

Totally worth it. Even better in pita sandwiches with tomatoes, shallots, and spinach. Seriously could make myself sick overeating on these. Oh and the pitas were homemade. Recipe to come. Also totally worth the effort.

Couple of notes- taste, taste, taste, and taste. Make sure you like the flavor! Also I had to add quite a bit of water to get it as loose as I wanted it to be. Don’t be afraid to keep adding water till it is right.

Homemade hummus in minutes

One year ago today: Roasted Red Pepper and Feta Scones and Ciabatta Bread

Hummus (makes about three cups)
From the Barefoot Contessa

4 garlic cloves
2 cups canned chickpeas, drained
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Add more water if necessary to thin it out. Taste, for seasoning, and serve chilled or at room temperature.

Homemade hummus in minutes

Cooking Beans

It has astounded me how many vegetarians I have talked to of late who mentioned they don’t make/don’t know how to make their own beans. From scratch.

I too used to be in the canned bean buying club. With my budget concious ways making my own beans was just a matter of time. At first I found it frustrating and confusing between the soaking and the rinsing and the simmering. And I always seemed to have too many or not enough when I was done making a batch.

Cooking Dried Beans

Then I learned you can freeze them after cooking. Freeze.them. What?!

World turned upside down.

Cooking Dried Beans

Now this is the only way I make beans. I keep all sorts of dried beans on hand at all times because I buy them in bulk from my co op. A pantry full. Many of them from the local valley too. I’m a lucky girl. Also I tend to keep at least 3-4 different containers full of different kinds of cooked beans in my freezer.

Cooking Dried Beans

Pretty much a kitchen full of beans. Not really but you get the idea. But seriously since I learned that you can make and freeze beans I haven’t bought a single can from the store. Mostly because I can’t bring myself to buy a can of beans when I know I have so many at home. Sure if I have to make a batch from dried its going to take an hour and half ish or if I need to thaw them it will take a while but I am more than happy to go this route.

Or I’m neurotic and just love making everything from scratch.

Anyways. It’s easy. It’s cheaper. You should do it. Join me.

Cooking Dried Beans

One year ago today: Orange poppyseed scones

Cooking Dried Beans (makes as much as you want)
Mine (ish)

Dried beans
Water

It is not necessary to pre-soak most beans but you can if you want. Chickpeas (garbanzo beans) must be soaked overnight however.

Place your beans in a large pot, pick them over for any rocks and broken beans. Rinse a couple of times in cold water to get off any residual dirt. Drain the dirty water. Cover the beans with 2-3 inches of water and place over medium high heat. Bring to a boil then reduce to a simmer. Set a timer for one hour. Once the timer goes off taste test at least five beans from the pot (try to get them for different places) to see if they are done. Continue checking in 10 minute increments till they are perfect. Drain and allow to cool slightly. Use immediately or cover with fresh water, cover, and freeze till you want to use them. Enjoy!

Cooking Dried Beans

Grasshopper Bars

Happy St. Patricks day! Also known as the day to eat green foods and drink too much beer. My kind of holiday.

It has been quite some time since I have actually made food that is colored green for this holiday. See… food coloring kinda freaks me out.

Grasshopper bars (vegan, raw,  gluten free)

Sure I will use it. It’s pretty much a requirement when frosting a pretty cake. That doesn’t mean it freaks me out any less.

What I really need to do is learn to make food coloring from other foods such as beets or turmeric or whatnot. Also freaks me out a little bit because who wants turmeric flavored icing? I do what to color Easter eggs with natural colorings this year but I haven’t quite made the leap to using it for sweet applications or icing.

Such a wuss.

You know what else freaks me out? Things like these bars. The whole concept of vegan and raw I just really haven’t wrapped my mind around. I am learning slowly (remember the date balls?). It is just such a far leap from the kind of cooking that is comfortable and easy for me.

Grasshopper bars (vegan, raw,  gluten free)

Sometimes making things like this makes me feel like an idiot in the kitchen. I strongly dislike the feeling of incompetence when standing at my stove. And yet I gave these a shot. Where I mildly fubared it was in making the chocolate topping. I overheated the coconut oil so when I added the honey and vanilla it got all kinds of splattery and messy. Not ok.

And yet it turned out. I was quite pleased with the outcome. You can taste a hint of avocado but hey I feel like it is a small price to pay for not having to use green food coloring. The very best part of making these? That very night we had an impromptu get together with some friends who happen to be vegan and I had an awesome dessert to serve.

Go me.

Grasshopper bars (vegan, raw,  gluten free)

One year ago today: Chocolate Hazelnut Biscotti

Grasshopper Bars (Makes 1 8×8 pan)
From Raia’s Recipes

Mint layer:
1 Hass avocado
1/4 cup honey
6 tablespoon coconut oil, melted
1 1/2 cup shredded unsweetened coconut
1/2 teaspoon peppermint extract
dash of salt

Chocolate layer:
1/4 cup coconut oil
2 tablespoon honey
1/4 cup cocoa powder
1/4 teaspoon vanilla extract
dash of salt

Line a 8×8 inch baking dish with parchment. Place all ingredients in the bowl of your food processor. Blend until smooth. Smooth mixture into prepared dish and stick in the freezer.

In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.

Grasshopper bars (vegan, raw,  gluten free)

Hearty Stew

Truly this was supposed to be an Irish stew to go with the rest of St. Patricks day themed recipes I am conjuring up around here but… I have no way to make a claim that this is Irish in any way shape or form.

For some reason we haven’t made much stew around here. There was one made back in October but it was haphazard and willy nilly so it didn’t make it on here. I should seriously make it more often because I can’t remember the last time I watched Nathan consume so many leftovers. He has enjoyed this even more than once a day every day since I made it. I am in awe.

Hearty Stew

Would someone please explain to me why I have always thought stew was time consuming? It really wants. Sure I had to be around the house to make it but it was a lot of do something for 5-10 minutes then simmer (in my case that meant do work) for an hour then do something for 5-10 minutes then simmer an hour then done. Chuck stuff in a pot. Totally my style.

I measured nothing. Soups and stews I have come to the conclusion and merciful and forgiving. I followed the recipe. I honestly did but rather than measure I just eye balled it. Totally worked.

Hearty Stew

Are you brave that way? There are certain things I simply don’t measure anymore. If it is a savory, cook on the stove dish it is all approximations. When it comes to baking I can’t remember the last time I measured vanilla. If it is something that is hard to extract from the container like honey or coconut oil I will often to just take an educated guess. If is the bottom of a container I will totally just dumb what is left in and pray it turns out ok.

Hearty Stew

Everyone does this right? Right. Thanks for reassuring me.

So make stew. Feed your family for what feels like a week off of cooking once. Maybe even you family will eat the leftovers too. Even if you eye ball all the proportions.

Hearty Stew

One year ago today: Almond Poppyseed Bread and Refried Beans

Hearty Stew (easily feeds 10-12)
From My Baking Addiction 

1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds cubed beef stew meat
3 tablespoons olive oil
1/2 cup red wine
4 cups beef stock
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
salt to taste
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
1 tablespoon Worcestershire sauce
1/4 cup Red Duck ketchup
1 tablespoon A-1 steak sauce
2 teaspoons cornstarch
2 teaspoons cold water
2/3 cup frozen peas

Combine flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the flour mixture until thoroughly coated.

In a large dutch oven, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.

Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Add in beef, beef stock, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.

Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and A-1 Steak Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through. Add salt to taste.

Hearty Stew