••••THE BEAUTY OF WINTER CONTINUES❄️⛄️❄️⛄️!!••••

(Source: google+ photos)

••••THE BEAUTY OF WINTER CONTINUES❄️!

❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️

(Source: food and wine.com recipe & photos & Simply Recipes)

••••BEEF RIB EYE AND VEGETABLE STEW!!

Beef Rib Eye and Vegetable Stew

Active Time

N/A

Total Time

25 MIN

Yield

Serves : 4

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 2 carrots, cut into 1/4-inch dice
• 2 garlic cloves, very coarsely chopped
• 1 large Yukon Gold potato, cut into 1/4-inch dice
• 1 large onion, cut into 1/4-inch dice
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 2 cups beef stock or canned low-sodium broth
• 4 thyme sprigs, plus thyme leaves for garnish
• 1 bay leaf
• 1 cup frozen peas

How to Make It

Step 1    

Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes 
total. Using a slotted spoon, transfer the meat to a plate.

Step 2    

Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork tender, about 6 minutes.

Step 3    

Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

🥔🥕🥖🥦🥔🥕🥖🥦🥔🥕🥖🥦🥔🥕🥖🥦

•••••MORE SOUPS AND STEWS TO COME🥘🥕🥔🥦🥒🥥🍅🥖🥫🥩🥓🍲!!••••

(Source: google+ photos & Linefood & slowroasted Italian.com & centercook.com)

••••MORE SOUPS AND STEWS TO COME!

🥘🥕🥔🥒🥘🥕🥔🥒🥘🥕🥔🥒🥘🥕🥔🥒

••••HAPPY NEW YEAR••2018🎉🎈🗽🎊🎆!!••••

(Source: google+ photos & happynewyear2018.com & clipartnewyear2018.com & triviatoday.com at timessqaure)

••••HAPPY NEW YEAR••2018!!

🎈🎉🎆🗽🎈🎉🎆🗽🎈🎉🎆🗽🎈🎉🎆🗽

••••NEW YEAR’S EVE 2017🎊🎉!!••••

(Source: google+ photos & Maryla)

••••NEW’S YEAR’S EVE 2017!!

🗽🎉🎆🗽🎉🎆🗽🎉🎆🗽🎉🎆🗽🎉🎆🗽

••••PORK AND SAUERKRAUT FOR NEW YEARS🍚🥘🍵🍲🐷🍨🌭!!••••

(Source: mylifecookbook.com recipe & photos & Pinterest.com & paleogonesassy.com & Denise Wright)

••••PORK AND SAUERKRAUT FOR NEW 

••••YEARS!!

🍲🐷🍵🍲🐷🍵🐷🍲🍵🐷🍲🍵🐷🍲🍵🐷

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings 6

 Author Denise Wright (MyLifeCookbook.com)

Ingredients

• 1 Tablespoon oil
• 1 lb country pork ribs
• 14 oz kielbasa sliced
• 24 oz. sauerkraut
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon brown sugar
• 1/3 cup water

Instructions

1. Push the saute button on your Instant pot and let heat up.
2. Add the oil and then place all the ribs in to brown. Sprinkle salt and pepper and brown on both sides.
3. Then add the sauerkraut and sprinkle the brown sugar on top.
4. Put the kielbasa slices on top and pour in the water.
5. Close and lock the lid and switch the vent to the on position.
6. Push the manual button for 15 minutes.
7. When timer is down, either let vent naturally or turn vent with a quick release.
8. Open the lid and mix the kraut around a bit.
9. Serve as is or with mashed potatoes.
10. If using a slow cooker, you can add everything into the crock and cook on low for 8 hours or high for 4 hours.