Beef Stew with Carrots, Potatoes and Fava Beans

Beef Stew with Carrots, Potatoes and Fava Beans

  • 1/4 cup extra-virgin olive oil, for frying
  • 3 tablespoons butter
  • 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
  • Sea salt and freshly ground black pepper
  • 2 cups good quality dry red wine
  • 2 table spoon tomato paste
  • 8 fresh thyme sprigs
  • 6 garlic cloves, smashed
  • 1 lemon zest
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 3 cups beef stock
  • 5 Idaho potatoes, peeled and cut in 4
  • 1/2 pound carrots, peeled and sliced 1" thick
  • 2 large onions cut to 9 pieces each
  • 1/2 pounds peeled fava beans
  • Fresh flat-leaf parsley, chopped, for garnish

Preheat a large heavy-bottomed saucepan over medium-high heat with the oil and butter. While the pan is heating, arrange and season the cubed beef with some salt and freshly ground black pepper and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches.Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.

Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, tomato paste, thyme, smashed garlic, lemon zest, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 1 1/2 hours add the fava beans and cook covered for another hour.

Add potatoes, sliced carrots and onions, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper and remove the thyme sprigs.

To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil
Butternut Squash Soup

Butternut Squash Soup

Serves 6

  • 2 tablespoon vegetable oil
  • 1 cup chopped onion
  • 1 potato cut into 1" cubes
  • 3 crushed garlic cloves
  • 1 tablespoon vegetables base
  • 1 large butternut squash peeled and cut into 2" cubes
  • 4 cups of heavy cream
  • 2 tablespoon honey
  • 1/2 teaspoon cardamom
  • 1 bay leaf
  • 3 whole all spice
  • Salt to taste

In a 4q pot hit the vegetable oil. Add the onion and sauté until soft. Add the rest of the ingredients and cover the pot simmer on a law flame for an hour, making sure it doesn't boil so the cream won't break.

Remove from the fire and pour into a food processor, mix until smooth. Add salt and adjust.
Spinach Lentil Soup

Spinach Lentil Soup

Serves 6

  • 1 carrot, shredded
  • 1 potato, peeled and shredded
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 1 cup green lentils
  • 1 bunch spinach sliced
  • 6 cups water
  • 1 tablespoon vegetable base
  • 2 tablespoon olive oil
  • 1 tablespoon tomato paste
  • 1 tablespoon paprika
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste

In a 4q pot hit the olive oil. Add the onion and cook until soft. Add tomato paste and stir for one minute. Add the rest of the ingredients and water except for the spinach. Cover and cook for 40 minutes. When ready, remove from stove, add the spinach and serve.
Carrot Ginger Soup

Carrot Ginger Soup

Serves 6

  • 4 large carrots cut into 2" cubes
  • 1 onion, chopped
  • 2 oz ginger, grated
  • 2 cloves garlic, crushed
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 5 cups water
  • 1 tablespoon vegetable base

In a 4qt pot hit up olive and sesame oil. Add onion and sauté until soft. Add the rest of the ingredients and water and simmer on medium low for 1 hour. Remove from stove and blend in a food processor until smooth.


Makes 20

  • 1 eggplant
  • 3 red pepper
  • 1lb feta cheese
  • 2 tbsp basil
  • 1/4 tsp cayenne pepper
  • 24 oz of Puff pastry dough

Grill eggplant until soft. Strain for 10 minutes and let liquid drain. Peel completely and then chopped finely. Roast peppers whole for 25 minutes, and then peel and deseed them. Chop finely and then whisk peppers, eggplant, feta cheese basil and pepper together until well blended.

Roll puff pastry dough on a baking sheet, add in ingredients from mixing bowl and then fold close. Cut out small rectangle pieces (about 3x4 inches) brush the edges with egg and close edges with a fork. Brush outside of each pastry with beaten egg and sprinkle lightly with sesame seeds.

Put a parchment paper on baking sheet place the burekas on top and bake in the oven for 15 minutes at 400 degrees F.
Quinoa Salad

Quinoa Salad

Serves 4

  • 1/4 head cauliflower cut into small pieces and fried until golden brown in canola oil and set aside
  • 1/2 fennel, chopped
  • 1/2 carrot, peeled and ground
  • 1/2 red onion, chopped
  • 2 cups quinoa, dropped in salted boiled water for 5 minutes than washed in cold water and strained

Mix all of the above.

  • 2 oz olive oil
  • 2 oz lemon juice
Salt and pepper to taste and serve!


  • 2 grilled eggplant
  • 2 oz tahini
  • 1 tsp garlic
  • 1 egg yolk
  • 2 oz lemon juice
  • 1 tsp salt
  • 1/2 tsp black pepper

With a sharp knife poke the eggplant and then Grill or roast eggplant until tender. Strain for ten minutes and let all liquid drain. Peel completely. Add peeled eggplant into a bowl with all ingredients and hand whisk to a desired texture.


Spicy green sauce served with our Mediterranean Crispy Dough

  • 1 lb of jalapenos
  • 1 bunch of cilantro
  • 1/2 cup of chili peppers
  • 1 tsp of cumin
  • 1/4 tsp of clove
  • 1/2 tsp of cardamom
  • 1 tbsp of salt

Place all ingredients in food processor until desired texture (usually slightly chunky).