In from the Cold

In From the Cold is a Canadian Memorial outreach program that supports the many services First United Church provides to the residents of the Downtown Eastside.

On the second Friday of the month, volunteers from CMUC prepare and serve a nutritious beef stew dinner topped off with a dessert of chocolate cake and ice cream. Live music, laughter and stories punctuate the evening and everyone leaves the event feeling full and cared for.

If you think this is something you would like to get involvedwith , please contact the coordinator, Anita Kilberg.

More information about First United Mission can be found at www.firstunited.ca
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IN FROM THE COLD - Beef Stew Recipes

If you wish to make a stew for the monthly dinner we host at First United Shelter, here are three recipes for Beef Stew for you to choose from.  Make the one that you think is best suited to your cooking style.   

Of most importance is that you use the amount of ingredients specified in the recipe, especially the amount of meat.  We prepare potatoes and other vegetables to go with the stew.

A recipe will fill an ice cream pail with bit left for you to enjoy for your dinner.  If you make the stew and freeze it, please defrost it in the refrigerator 24 hours before bringing it to CMUC for preparation for the dinner.

Stews must be delivered to The Centre for Peace at 1825 W. 16th Ave by 1PM on the day of the dinner.
If you have any questions please contact me Anita Kilberg, by phone 604-731-2399 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

BEEF STEW
3 lb (1.5kg) stewing beef
1 lb (500gr) lean ground beef
½ c (125ml) all purpose flour
2 Tbsp (30ml) butter
2 Tbsp (30 ml) olive oil (add more as you need in the browning process)
5 med onions cut into 8ths
3 leeks sliced (optional)
1 garlic bulb (not just a clove) peeled and minced
3 tsp (15 ml) dried oregano
1 tsp (5ml) dried basil
2 bay leaves
Salt and pepper to taste
1 can (10 oz/284ml) beef broth (undiluted)
1 cube Swiss Knorr beef bullion
8 large carrots cut in ½ inch pieces
1 – 28oz (796 ml) can of tomatoes( include the juice)
1 pkg.  frozen peas
Do not add potatoes to the recipe. We cook potatoes to serve with the stew.

Preparation:
Cut stewing beef into 1½-inch (4cm) cubes.  In a container, combine ¼ c flour with pepper: add meat and toss to coat.

In a heavy saucepan or Dutch oven, heat butter and oil over med high heat. Brown  beef in batches, set aside on plate until all meat is browned. Note; I add more olive oil as I did the browning.

After browning all of the meat, put onions, leeks and garlic in to the saucepan and cook stirring for about 3 to 5 minutes to soften. Add oregano, basil, and bay leaf and remaining ¼ cup flour, stir for 30 seconds.

Pour in beef broth and crumble in bouillon cube, stirring to scrape up browned bits from the bottom of the pan; bring to boil. Return meat to pan (or a larger oven safe  pot) add the carrots and tomatoes and reduce heat. Cover and put into oven at 325 degrees and cook for an additional 1 - 1.5 hours. Test for doneness. I find that the stew softens considerable as it sits after cooking.

While the stew is slowly simmering, brown the ground meat in a saucepan, season with some salt and pepper and add to the stew when it has finished cooking.

Add a pkg. of frozen peas to the hot stew.

Taste the stew and adjust the seasoning as you wish. We all have a different palette and the variations of each cook result in a fine tasting stew… when we put it all together for the dinner.
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CROCK POT BEEF

Use the same ingredients as are listed in the recipe above.  PLUS some apple juice to marinade the meat.

Preparation:

Earlier in the day, on the day before In From The Cold dinner, cut stewing beef into 1½-inch (4cm) cubes, marinade in enough apple juice to cover. Marinate for ideally 4 hours. (Marinating meat can significantly reduce carcinogen formation (HAs and PACs) when cooking meat and poultry).

In a large heavy fry pan, heat butter and oil over medium heat (cancer-causing chemicals known as heterocyclic amines (Has) and polycyclic aromatic hydrocarbons (PACs) form easily when cooking meat at high temperatures so try to accomplish the browning while keeping the temperature under 325F). Drain apple juice from beef into a bowl and set aside. Brown beef in small batches so meat is in a single layer in the pan (so it does not steam); add to crock-pot as each batch of meat has changed color and sealed in the juices. Note: I added a bit more olive oil as I did the browning.

Meanwhile add carrots, herbs and seasonings, tomatoes, to crock-pot and  turn on high.

Add butter to the empty fry pan on medium heat. Add the flour evenly around the pan and stir constantly with the back of a wooden spoon, pressing to keep flour from clumping. As flour begins to smooth and thicken, add half of the reserved apple juice and use a pan-safe whisk to blend or the wooden spoon to prevent clumps. Add to crock-pot.

Add olive oil and put onions and leeks in to the saucepan and cook stirring for about 4 minutes to soften and color slightly, add garlic and cook for 2 minutes more. Do not allow burning. Add contents to crock-pot. Deglaze fry pan with the other half of the reserved apple juice and scrape into crock-pot.

Cook the stew according to the directions for making stew in your our particular crock pot.

Add a pkg. of frozen peas to the hot stew.

Taste the stew and adjust the seasoning as you wish. We all have a different palette and the variations of each cook results in a fine tasting stew… when we put it all together for the dinner.
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ONE-STEP OVEN BAKED BEEF STEW

4 lbs stewing beef – cut into 1.5 inch pieces
5 large carrots cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
3 large onions cut in wedges (at least 8ths)
1 bulb ( not just a clove)  of garlic- peeled and smashed
1 can (796ml) whole tomatoes (juice include)
1 cup beef stock
2 bay leaf
2 tsp Worcestershire Sauce
1 tsp marjoram
Salt & pepper
Pkg. frozen peas

Place all ingredients except the peas in a large oven safe pot/roaster.  Cover and bake @ 325 degrees for 3 hrs.  Add peas and bake uncovered for 15 minutes.   Discard bay leaves.

Give the stew a couple of stirrings while it cooks.  Adjust seasoning to taste.   

Often this stew is very juicy.  To thicken the juice to gravy consistency, melt some butter and oil  in a sauce pan and add the flour, stir to mix and cook for 2-3 minutes.  Then ladle hot stew juice into the butter and flour mix.  Whisk/stir to prevent lumping. Keep adding juice until you have

A ice smooth gravy.   Return the gravy to the pot.