CARROT RECIPES: Basic Beef Stew with Potatoes, Carrots and Peas . . . Carrot Cake
By: Herald Staff and Wire Reports,
Basic Beef Stew with Potatoes, Carrots and Peas
3 pounds beef chuck, cut into 1½-inch cubes
1 teaspoon salt
½ teaspoon freshly ground pepper
3 tablespoons vegetable oil
2 large onions, chopped
3 cloves garlic, minced
3 tablespoons flour
1 cup red wine
1 14½-ounce can beef broth
2 bay leaves
1 teaspoon dried thyme
4 each, peeled, cut into ½-inch thick slices: carrots, russet potatoes
1 cup frozen peas
¼ cup minced fresh parsley
Heat oven to 300 degrees. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
Add onions to Dutch oven; cook, stirring, until almost softened, 4 to 5 minutes. Lower heat to medium. Add garlic; cook, stirring, 30 seconds. Stir in flour; cook, stirring, until lightly colored, 1 to 2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2 to 2½ hours.
Add carrots and potatoes; return to oven. Cook until vegetables are tender, 30 to 45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.
Yield: Serves 8.
Approximate nutritional analysis per serving: 511 calories, 47 percent of calories from fat, 27 grams fat (9 grams saturated), 105 milligrams cholesterol, 29 grams carbohydrates, 37 grams protein, 625 milligrams sodium, 4 grams fiber.
Unsalted butter, for the pan
12 ounces, approximately 2½ cups, all-purpose flour, plus extra for pan
12 ounces grated carrots, medium grate, approximately 6 medium
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground allspice
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg
½ teaspoon salt
10 ounces sugar, approximately 1Zc cups
2 ounces dark brown sugar, approximately ¼ cup firmly packed
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting (recipe follows)
Preheat oven to 350 degrees.
Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees and bake for another 20 minutes or until the cake reaches 205 to 210 degrees in the center.
Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With speed on low, add the powdered sugar in 4 batches. Beat until smooth between additions.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: Approximately 2 cups.