Covent Market Calendar - January (Ontario Beef Stew)

In addition to blogging my way through the 2012 Foodland Ontario Calendar this year I thought it would be fun to do the new Covent Garden Market Calendar as well. My twist for this one is that I will attempt to pick up all of the ingredients required for the recipe at the market itself.

January's recipe is Ontario Beef Stew

Ingredients

• 3 slices Ontario bacon (from Fieldgate Organics)
• 3 lbs Ontario stewing beef (from Chris' Country Cuts) **I cut it down to 2lbs
• 2 medium Ontario onions, chopped (from Doris Family Produce)
• 4 cloves Ontario garlic, minced (I already had garlic at home)
• 3 large Ontario carrots, peeled and diced (from Doris Family Produce)
• 1 tsp dried thyme (from Snack 'n Bake)
• 1 tsp dried basil (from Snack 'n Bake)
• 1 tbsp grainy dijon mustard (Savvy Chef mustard found at Havaris Produce)
• 1 tbsp tomato paste (I already had some)
• 1/2 cup Ontario flour (I used my Arva Flour mill flour)
• 4 cups beef stock
• salt and pepper to taste

Heat oven to 350F.

In a large oven proof saucepan, cook the bacon until it is crispy. Remove bacon from pan and drain on paper towels.

Return pan, with remaining bacon fat, to heat. Brown meat in batches, until it is browned on all sides. Remove meat from pan and set aside.

In the same pan over medium heat, cook the onions, stirring frequently, until they are browned, about five minutes. Stir in the garlic and the carrots and cook for another five minutes. Stir in the thyme, basil, mustard, and tomato paste. Then add the flour. Cook and stir the mixture for about three minutes, until everything is well combined.

Gradually whisk in the beef stock. Let the mixture come to a boil, whisk and simmer until it is smooth. Stir in the cubed beef, cover the saucepan with a lid, and place in the oven for 2 1/2 to 3 hours. Remove from oven. Chop the cooked bacon into small pieces and stir into stew. Season to taste with salt and pepper.

Along with the delicious beef stew we had mashed celeriac (celery root) and potatoes.

All of the ingredients were easy to find at the market. Initially, however, I wasn't sure if I'd find the mustard, but sure enough...I found that too. Wouldn't you know it? The mustard is prepared right here in London with all-Canadian ingredients. It feels good to know that although mustard seeds are mainly grown in Western Canada I can still support a local business here in London. For more information please check out http://www.savvychef.ca/.

For an online version of the Covent Garden Market Calendar see this link: http://www.coventmarket.com/wp-content/uploads/2011/11/2012-Market-Calendar.pdf

February's recipe? Herbed Ontario Mushroom Crostini - can't wait!