The old SNL sketches about goths in Tampa? I was one of those kids…and I’m happy to say that the club that inspired it is still alive and well.
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I had a bunch of CSA vegetables to use before this week’s pickup. Peppers, zucchini, onion, and potatoes sauteed with garlic and then simmered with roasted tomato sauce from the freezer and local fluke. Seasoned with baharat, cumin, turmeric and smoked paprika for a vaguely Moroccan vibe. Served with rice and za’atar flat bread.
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I’ll try. His uses a lot of canned vegetables. Here’s my take. Yields an 8-quart Instant Pot-ful (~12 servings):
INGREDIENTS
2 large yellow onions, diced
2 medium shallots, finely diced
4 cloves garlic, minced
2 pounds lean beef stew meat, trimmed and cut into bite-sized cubes
Salt and pepper
2 tablespoons grape seed or other neutral oil
2 1/2 (32-oz) boxes chicken broth (80 oz total)
4-5 medium carrots, scrubbed and diced
4 large stalks celery, diced
12 oz. frozen peas
12 oz. frozen corn
3 c chopped green beans, cut into 2" lengths (or sub.12 oz cut frozen green beans)
1 tsp dried thyme
2 (14.5-oz) cans stewed tomatoes with liquid, cut up
1 (14.5-oz) can petite-diced tomatoes with liquid
3/4 c pearled barley
3 dried bay leaves
1/2 c chopped fresh parsley
1 tsp. ground allspice
1-2 tsp. beef bouillon, to taste – I use Better than Bouillon
2 Tbsp Worcestershire sauce, to taste
1 Tbsp soy sauce, to taste
1 tsp low sodium seasoned salt or paprika, garlic powder, and onion powder to taste
Water to balance salt, as needed
INSTRUCTIONS
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Pat beef dry with paper towels and season with a little salt and lots of black pepper. Set the Instant Pot to saute high, add 1 Tbsp oil, and brown the beef in batches. Deglaze the pot with a little water between batches and add the liquid to the reserved beef. Set all the beef aside.
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Add the onion and shallots to the pot and cook, stirring occasionally, until fragrant and translucent, 3 to 5 minutes. Scrape up the fond in the pot as the alliums release their juices. Stir in the garlic, bay leaf, thyme, and Worcestershire sauce. Pour in the chicken broth and beef bouillon.
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Return the beef and its juices to the pot and stir in 3/4 cup pearled barley. Lock on the IP lid, seal, and set to pressure cook 15 minutes on high.
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Quick release the pressure and add all remaining ingredients. Lock the lid and either pressure cook on high for 4-6 minutes or slow cook on high for 2-3 hours.
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Taste for seasoning and serve when the beef and vegetables are fully tender. Enjoy!
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handsome boy!
I forgot, I added a handful of chopped mushrooms this go around.
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Nominations for our quarterly threads are up - come join us!
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Oh my goodness, that sounds incredible! Thank you! Thank Dad!
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I had wontons in chili sauce for lunch today! They had a good amount of minced fresh garlic on top-- any garlic with these?
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Braised tofu with shrimp and bok choy over jasmine rice, adapted from:
Looking forward to leftovers for lunch tomorrow!
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And it’s a good thing, too, because he can be quite the asshole.
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I am CAT, hear me Asshole!
That looks soooooo good!
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Another gorgeous summer day with temps in the 80s had us out for a shweaty pickleball match my PIC barely tied 
Then I blanched the peck of green beans in 3 batches & froze them in ziploc bags. I’m already looking forward to using them 
Didn’t feel like making dinner tonight, so we took advantage of the sunny day and went over to our favorite brewery for a late afternoon Festbier.
The gorgeous view of the cemetery and the changing leaves 
Took the Vespa to the gay bar, which had a very enticing Latin menu this week.
We shared the shrimp ceviche (very refreshing, with a teeny-tiny kick to it)
and the lamb lengua, which was fab: very tender, very flavorful, and the rice was really nice, too.
My dude had a beer, I had a twist on an aviation that was lovely.
Back in the kitchen again tomorrow. 
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Black cod donburi-esque bowl with edamame, broccoli, cucumber, and gomae topped with scallions and furikake.
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Meatball pizza, Stonefire crust, marinara, onion, baby bells, burrata and basil. Tomato, cucumber, red onion, oo & balsamic dressing, basil.
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I’m so glad you tried the lamb lengua and posted a pic. It sounds delicious and looks even better.
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Leftovers…not worth a photo. But thrifty!
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