Get Comfy with Comfort Food This Season
Fresh Flavor Magazine
Delight in the season change with two of our favorite comfort food recipes: Savory Double R Ranch Beef Stew and Dungeness Crab Mac & Four Cheese!
When it comes to comfort food, hearty stews are at the top of the list for delicious, easy-to-fix home meals that warm you from the inside out. With a 60 year tradition of raising cattle, the premium beef that comes from ranchers like the Clark family and Double R Ranch in the Okanagan is the perfect addition to your recipes to bring the fullest flavor to any savory stew. Here’s a classic red wine pot roast that’s sure to delight your taste buds. A glass of good red and a crisp baguette is all you need to complete this wonderful meal!
Hearty Red Wine Beef Stew
- 3-4 lbs chuck roast, cubed
- Salt and pepper to taste
- 1 1/2 Tbsp corn starch
- 1 Tbsp olive oil
- 1-2 cups red wine
- 2 cups chicken stock
- 2 garlic cloves, minced
- 1 Tbsp fresh thyme, chopped
- 1 large yellow onion, diced
- 1 package precut butternut squash
- 3 large yellow potatoes, cubed
- 4 large carrots, sliced
Cube the beef roast or brisket into thumb-sized pieces. Heat oil in large skillet over medium-high heat. Season and toss meat in corn starch. Add meat to pan and cook until all sides are nicely browned.
Transfer the seared meat to your slow cooker. Deglaze the skillet with 1/4 cup of the wine, scraping the dark glaze and any crispy bits from the bottom of the pan as the wine simmers (about 10 min.). Then pour the wine over the meat.
Add the vegetables and stir together in the slow cooker with seasonings and garlic. Pour the stock and the remaining wine over the beef and vegetables. The liquid should come about 3/4 of the way to the surface of the ingredients. Cover the slow cooker and cook on low for 6 to 8 hours. When finished, the beef should fall apart easily with a fork. Serve as a stew or over Israeli couscous.
Yields about 6 cups
Download printable Beef Stew Recipe Card
Local Creamy Comfort
The Pacific Northwest is home to many good things and cheese is no exception. Happily, artisan cheese making is a growing regional enterprise and provides the means for a new take on an old classic, such as this rich and wonderful macaroni and cheese recipe from Chef James, featuring four of the finest cheeses in the area.
Dungeness Crab Mac and Four Cheese
- 1 lb farfalle (bow tie) pasta
- 1 Tbsp kosher salt
- 4 Tbsp butter
- 4 large cloves garlic, finely chopped
- 1/4 cup all purpose flour
- 2 cups milk
- 2 cups half & half
- 1 cup Face Rock Vampire Slayer (Garlic Cheddar) cheese, shredded
- 1 cup Beecher’s Flagship, shredded
- 1 cup Willamette Valley Smoked Fontina, shredded
- 2 cups Tillamook Medium Cheddar, shredded and divided (1 cup for sauce and 1 cup for garnish)
- 2 tsp kosher salt
- 1 Tbsp Sriracha hot chili sauce
- 1/2 cup green onion, chopped
- 2 Tbsp Italian parsley, chopped
- 8 oz Dungeness crab, shrimp meat, imitation crab or chicken, chopped
- 1 cup Haggen crostini, crumbled
Bring 5 quarts of water to a boil in a large pot. Add 1 Tbsp of kosher salt and the bow tie pasta. Cook, stirring frequently, until noodles are soft but still firm (al dente). Drain the pasta and place in a large mixing bowl. While the pasta is cooking prepare the cheese sauce.
Melt the butter in a large sauce pan, add the garlic and cook for a couple minutes until soft but not browned, remove pan from heat and whisk in the flour. Return to heat and cook for about 3 minutes, whisking constantly to keep from burning, then gradually add in the milk and half & half, stirring constantly until the mixture comes just to a boil. Reduce the heat and simmer, stirring often, until the sauce begins to thicken slightly (about 5 minutes).
Add the shredded cheese and stir until the cheese is melted.
Remove sauce from the heat and whisk in the kosher salt, Sriracha sauce, green onion and Italian parsley. Gently stir in the crab, mix the sauce with the cooked pasta and place in a lightly buttered 9 x 13 baking dish. Top with the remaining 1 cup shredded Tillamook cheddar and 1 cup of crumbled crostini crumbs. Bake in 350° oven until bubbling and hot (about 30 minutes).
Download the printable Dungeness Crab Mac & Four Cheese Recipe Card