All the convent sisters continue to work on preparations for Spirit of America Band’s participation in the Dubai workshops at the end of this month. Whether or not they play an instrument or are even going on the trip themselves every sister is very involved and supportive of the endeavor in whatever way they are able to contribute.
Last week the emphasis was on sewing. All who could helped with the job of fitting, altering and adjusting each uniform. This week when the participants from all over the country come together for rehearsal, we will be feeding about 200 people for the entire weekend; so much help will be needed in Paraclete House Kitchen. One of the meals that has hit the spot with most of the group and received a lot of praise is this hearty beef stew that not only provides them with needed energy but also satisfies their taste buds in a special way.
CHANGE SERVING SIZEpeople
READY IN8hours, 35 minutes
- 1 tbsp. canola oil
- 2 lbs. chuck roast trimmed, boneless, cut into 1-in. pieces
- 1 cup wine red, dry
- 1/4 cup tomato paste
- 1 1/4 tsp. salt
- 1 tsp. black pepper freshly ground
- 6 carrots large, cut diagonally into 1 1/2- to 2-in. pieces (about 1 lb.)
- 6 cloves garlic large, minced (about 2 Tbsp.)
- 5 stalks celery cut diagonally into 1-in. slices
- 2 onion(s) large, quartered
- 2 1/2 cups beef stock unsalted, divided
- 6 sprigs thyme large
- 3 bay leaves
- 3 1/2 tbsp. flour all-purpose
- parsley flat-leaf leaves (optional)
- Place in a 5- to 6-quart slow cooker.
- Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes.
- Heat oil in large skillet over medium-high.
- Repeat procedure with remaining beef.
- Add wine to skillet; scrape to loosen browned bits from bottom of pan.
- Bring wine to a boil, and cook 1 minute.
- Add to slow cooker.
- Stir in tomato paste, salt, pepper, carrots, garlic, celery, onions, and 2 cups beef stock.
- Add thyme sprigs and bay leaves.
- Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.
- Whisk together flour and remaining 1/2 cup stock.
- Add flour mixture and to slow cooker.
- Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes.
- Discard thyme sprigs and bay leaves.
- Garnish with parsley, if desired.