Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


March 2014 Recipes

Recipe Archive


Serves 4

1 ½ lbs local, high quality stew meat, cut into roughly equal-sized pieces
Olive oil for sauté
2 Tbs balsamic vinegar or ¼ cup red wine (optional)
Fresh or dried herbs to taste, finely chopped (we used parsley, sage, rosemary, & thyme)
1 large onion, diced
2-3 cloves garlic, minced                
3 large potatoes, diced
2 carrots, diced
Parsnips, turnips, rutabagas, squash, or sweet potatoes can also be added, diced
3-4 cups good quality vegetable or beef stock or water
Salt & pepper to taste
1.  rown stew meat in a large pot or Dutch oven using a little olive oil and a bit of salt.  Stir in balsamic vinegar or red wine and herbs and set aside.
2. Combine carrots, potatoes, and other vegetables with salt & a little oil and roast until almost tender or skip this step and combine with onions & garlic.
3. Sauté onions in olive oil until softened and add garlic and other vegetables.  Cook until almost tender.
4. Add vegetables to meat and herbs, barely cover with stock or water and simmer over low heat until everything is tender and flavors have mingled, 1-3 hours.  Add liquid as needed.  Season to taste.  If you have one, a crockpot set to Low is an easy way to prepare this dish and ensure that it will not boil dry.

Download a PDF of the March 2014 recipes.