Apples for Jam

The book cover & my attempt at the a recipe within

Some of the pretty middle bits

Gorgeous back cover
This Christmas I got lots of cooking items.  Which was fine by me.  Two of my favorites are my Carribean Blue Le Creuset Dutch Oven and my Apples for Jam Cookbook by Tessa Kiros.

I first saw Apples for Jam in the Shabby Chic store and once I looked through it I knew I had to have it.  It has the most lovely pictures inside.  Not only of food but of decor, colorful kids drawings, pretty patterns and lovely family photos.  The recipes are broken up in segments by color and many personal fun childhood memories and stories are shared in this lovely, homey and stylish book.  I do realize I am talking mostly about how pretty this book is and it is worth it just for that but I also have to say all of the recipes sound and look pretty fabulous.  Real home cooked meals with a an extra touch of something special.  
Since it is cold cold cold here I thought I would try out the Beef Stew with Carrots.  Well, also because I thought it would be a good one to try in my new beautiful dutch oven.  And I was not disappointed.  If you are looking for a hearty meal to warm you up this is it!
Beef Stew with Carrots
Apples for Jam 
4 Tablespoons Olive Oil
1 1/2 pounds beef round or stewing beef cut in 1 1/2 inch cubes
Salt
1 Red onion, finely chopped
2 Tablespoons butter
2 Garlic cloves
4 Thyme sprigs
1/2 Cup light red wine
1/2 Cup Canned tomato sauce
3 Cups Hot Water
3 Carrots, peeled and cut diagonally into 1 1/2 inch chunks
Heat the oil in a large flameproof casserole.  Add beef and brown over high heat.  Salting the done parts.  Add the onion and fry until lightly browned.  Add butter, thyme and garlic.  Cook until you can smell the garlic.  Add the wine, cook until it has evaporated and then add the tomato sauce.
Add 3 cups of hot water and bring to a boil.  Cover, turn heat to minimum and simmer for 1 1/2 – 2 hours.  Giving a stir now and again.  Meat should be soft and there should be a good amount of liquid.
Add the carrots and sprinkle with salt.  Cook uncovorered for another 20-30 minutes until the carrots are cooked all the way through but not collapsing, the meat is meltingly soft, and the sauce is fairly thickened.  Remove from the heat, leave the lid on for 10 minutes or so and served with mashed potatoes.  
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Responses

  • Mango Gal
    Commented on January 7th, 2009 at 2:35pm

    Awesome recipe! I’m definelty going to try it this weekend.

  • SimplyGrove
    Commented on January 7th, 2009 at 2:50pm

    Looks so yummy!!!

  • paula
    Commented on January 7th, 2009 at 5:04pm

    i want to come eat at your house!

  • Mrs.French
    Commented on January 7th, 2009 at 6:20pm

    I have been wanting this book for so long…now I want it more…xo t

  • Callie Grayson
    Commented on January 7th, 2009 at 10:07pm

    mmmmmm, yummy!

  • Primrose
    Commented on January 8th, 2009 at 6:10am

    I have this book and I agree it’s wonderful! I want her Venezia book as well! Her writing style is so quirky

  • Miss Aimee
    Commented on January 8th, 2009 at 10:25am

    my favorite cookbook, and the only one worthy of being on my counter! and I got those that same pot for xmas I use EVERY NIGHT! I want another one now!!!!

  • Julia
    Commented on January 9th, 2009 at 11:25am

    I bought this book for my sister for Christmas :) I just adore the gorgeous images!

  • Melissa Lewis
    Commented on January 11th, 2009 at 11:12pm

    I am SO incredibly jealous of your blue Le Creuset. I want one of my own:)

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