Recipe
Fall/Winter Italian Beef Stew w/Grilled Ciabatta
Serves:
Ingredients:
3 pounds ground beef (not too fatty)
1 c onion chopped
1 c carrot chopped
1 c celery chopped
6 cloves garlic chopped
2 T chopped fresh basil
1/2 t dried thyme
3 cups chicken stock (can or box -get quality stock)
1/2 c red wine vinegar
s and p to taste
2 c chopped butternut squash
2 cups chickpeas/rinsed and drained
1/2 c red bell pepper diced
3 T olive oil
zest of 1 lemon
3 cups of crushed tomato
5 cups chopped kale (get rid of stems)
1 loaf of Ciabatta bread
1 c onion chopped
1 c carrot chopped
1 c celery chopped
6 cloves garlic chopped
2 T chopped fresh basil
1/2 t dried thyme
3 cups chicken stock (can or box -get quality stock)
1/2 c red wine vinegar
s and p to taste
2 c chopped butternut squash
2 cups chickpeas/rinsed and drained
1/2 c red bell pepper diced
3 T olive oil
zest of 1 lemon
3 cups of crushed tomato
5 cups chopped kale (get rid of stems)
1 loaf of Ciabatta bread
Directions:
Saute in large pot, olive oil, onions then add beef and quickly saute until golden. Add carrots, celery, garlic, basil, thyme, squash, bell pepper.
saute quickly. Now add stock, tomato, lemon zest. Let cook until start to bubble. Add s and p to taste. Add chickpeas. Simmer for at least 15-20 min.(Vegetables should be tender)
Add Kale and simmer another 5-10 min. Until Kale is tender.
Add wine vinegar at end and adjust seasoning if needed.
For the ciabatta:
Cut in half length wise.
Grill dough side down on grill pan or outside grill until hot and grill marks.
Apply lots of butter until melts when bread is very hot.
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