Send us an email: info@brcg.org.au
Give us a call on: 07 5445 7044
Visit our website: www.rangecare.com.au
Follow us on Facebook: https://www.facebook.com/blackallrangecare
Video recorded and edited by Pavel Kotelevskii
RangeCare’s Meal Delivery Service
RangeCare has partnered with local cafes & businesses to expand on an existing frozen meals delivery service to provide an affordable meals service with a difference.
Current special:
Buy any 3 meals (preferably from our partners) +
You receive 1 FREE meal (from our cottage range) +
We will donate a meal on your behalf to a community member in need
View our menu: https://2e4d56ec-d857-44ba-864f-8173f…
Order online: https://form.jotform.com/201457647053859
Clouds Montville – Glasshouse Cafe
Address: 166 Balmoral Rd, Montville QLD 4560
Phone: 07 5442 9172
Website: https://cloudsmontville.com.au/the-glasshouse/
Follow on Facebook: https://www.facebook.com/TheGlasshouseCloudsMontville/
Beef Stew with Carrots & Potatoes
By Chef Corey,
This classic French beef stew is the ultimate cold weather comfort food. After a few hours in the oven/slow cooker, the meat becomes meltingly tender and enveloped in a rich wine sauce.
Servings: 6
Total Time: 3 Hours 30 Minutes
Ingredients
3 kg boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
2 teaspoons salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic, peeled and smashed
2 cups dry red wine
2 cups beef broth
2 cups water
1 bay leaf
1/2 teaspoon dried thyme
1-1/2 teaspoons sugar
4 large carrots, peeled and cut into one-inch chunks on a diagonal
1 pound small white boiling potatoes (baby chats), cut in half
Fresh chopped parsley, for serving (optional)
Instructions
1. Preheat the oven to 180C and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
3. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.)
4. Transfer the meat to a large plate and set aside.
5. Add the onions, garlic cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes.
6. Add the beef with its juices back to the pan.
7. Stir with wooden spoon, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar.
8. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil.
9. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
10. Remove the pot from the oven and add the carrots and potatoes.
11. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender.
12. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary.
13. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve.
14. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
Freezer-Friendly Instructions:
• The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.
Easy Cinnamon Roll Tea Cake
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
Easy Cinnamon Roll Coffee Cake is simple and quick recipe for delicious, homemade coffee cake from scratch, with ingredients that you already have in pantry.
Recipe type: Dessert
Serves: 12-14
Ingredients
Cake:
½ cup butter, melted
2 eggs
1 cup sugar
3 cups flour
2 tsp vanilla
4 tsp baking powder
¼ tsp salt
1½ cups milk
Topping:
1 cup butter, melted
1 cup brown sugar
2 Tbsp flour
1 Tbsp cinnamon
Glaze:
2 cups powdered sugar
5 Tbsp milk
1 tsp vanilla
Instructions
1. Preheat oven to 180 degrees C.
2. In a large bowl, mix all the cake ingredients together until well combined.
3. Pour into a greased 9×13 pan.
4. For the topping, mix all the ingredients together in a small bowl until well combined.
5. Spread evenly on the batter and swirl with a knife. Bake at 350 for 30-35 minutes.
6. For the glaze, mix all the ingredients together in a small bowl until it is a consistency like pancake syrup.
7. While warm drizzle the glaze over the cake and it will set into a harder glaze.
8. Serve warm or at room temperature.
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