Beef, Onion and Beer stew

From Tender, by Nigel Slater.

Serves 4.

1 1/2 lbs. stew beef
2 lg. onions
few sprigs of thyme
2 tbsp. flour
1 1/2 bottles beer, or 2 sm. trappist bottles
2 or 3 bay leaves

for applesauce:
5-6 apples- tarter the better
little bit of sugar
dash of cinnamon

Melt butter ina large casserole pan( that has a lid). Cut beef into 4 pieces, seasoned with salt and pepper, then lower into sizzling butter. Brown the meat on all sides. Thinly slice the onions while the meat browns. Once meat is browned, remove to a plate and lower the heat. Add onions to pan with thyme leaves and cook until soft and pale. Stir in flour and then pour in the beer and add bay leaves. As it starts to boil, add the beef and its juices to the pan and lower the heat. Season with salt and pper, cover with a lid and place in the oven at 300. Leave in the oven for an hour.

Peel apples for sauce- core and cut into rouch chunks. Put in a pan with a little water and the butter and bring to a boil. Turn down heat. cover with a lid and leave to cook to a sloppy mass. Sweeten with a little sugar and cinnamon, then beat with a fork until smooth. 

When stew is ready, serve with applesauce. Season as needed.

Cabbage Soup Three Ways

Green Cabbage- Savoy, Napa or green
4 tblsp butter
lg. onion
2 tblsp brown sugar
1/4 tsp. allspice
5 cups stock
fresh squeezed lemon juice, or white wine or rice vinegar to taste
salt and pepper to taste

Core and shred cabbage. Heat butter or oil in soup pan- add cabbage, onion, salt and pepper. Cook until cabbage and onion are tender at med. heat. Stir in sugar and allspice. Add water or stock and continue cooking for about 15 mins. Add a tblsp or 2 of lemon juice then serve.

Option 2- Asian style
Use Napa cabbage if possible- cook cabbage and onion in peanut oil- let the vegetables brown a bit. When you add the sugar, also add 1 tbsp. minced gresh ginger. Add 2 tbsp. soy sauce with the stock or water. Use fresh lime juice instead of lemon at the end.

Option 3- with potatoes and tomatoes
Add 2 med. potatoes, peeled and cubed along with cabbage and onions. Substitute scallions for onions if possible- reserve some for garnish. Just before adding stock of water, stire in 2 or 3 ripe tomatoes, cored, peeled and seeded, and roughly chopped. Also, 1 tsp. fresh thyme. Omit the sugar and allspice- garnish with scallions and serve.

Cream of Tomato Soup

2 T olive oil
2 T tomato paste
1 large onion
1 carrot
salt and pepper
4 cups tomato (use preserved tomatoes or canned)
1 t thyme leaves
1 cup cream

1. Heat oil in a sauce pan over medium heat. Add the tomato paste and
let it cook for a minute, then add onion and carrot. Sprinkle with
salt and pepper and cook until onions soften, about 5 minutes.
2. Add the tomato and herb and cook until the tomato pieces break up
(10-15 minutes).
3. Add the cream and puree.