Hearty Winter Stew

Winter Beef Stew
1-1/2 pounds boneless beef chuck roast (cut the pieces into 1-1/4-inches each)
1 cup chopped onion
2 tsp. of canola oil
2 minced garlic cloves
1-1/2 pounds small red potato chunks
3 medium carrots, cut into 1-inch pieces
2 medium onions, divided into quarters
1/2 pound fresh mushrooms, cut into halves
1 can beef broth
1 cup apple juice
1/4 cup tomato paste
1/2 cup minced fresh parsley
2 bay leaves
1/2 tsp. of salt
1/2 tsp. of dried thyme
1/2 tsp. of pepper
1 bacon strip, crumbled
Cook the meat and chopped onion, in oil, over medium-high heat. Continue to cook on all sides. Add the garlic and cook for an additional minute.
Drain the mixture and then add the potatoes, carrots, quartered onions, and mushrooms. In a separate bowl, combine the broth, apple juice, tomato paste, parsley, bay leaves, salt, thyme, and pepper. Pour the mixture over the meat.
Cover the stew and bake it at 325°F for two hours. Stir it occasionally. Continue to bake the stew, except this time uncovered, for 30-45 more minutes, until the stew becomes thick. Throw away the bay leaves, and sprinkle the stew with bacon.
Make large batches of hearty winter stew recipes, and share some with friends, or store the leftovers in the freezer to enjoy at a later date.

Food: Thanksgiving Turkey Burger With Cranberry-Mayo


1: In a large bowl combine the ground turkey, prepared stuffing, cheese, dried cranberries, and egg (add salt and pepper, if needed). Mix thoroughly.
2: Divide into four equal portions, and shape into four patties.
3: Heat oil in a large frying pan over medium-high heat.
4: Cook the patties until golden, about 5 minutes per side.
5: In a small bowl, stir together the mustard, mayonnaise and cranberry sauce.
6: Spread some cranberry mayonnaise mixture on the inside of the warmed buns.
7: Assemble your burgers with the lettuce and top patties with additional cran-mayo, as desired.
8: Enjoy! Goes nicely with a side salad or veggies and sweet-potato fries.

thanksgiving burger nicholas alahverdian