Cider Braised Beef and Vegetables plus my little Witchy Poo

Are you ready for Halloween?????

Tights, check.

Little Black Bloomers (just in case she wants to do a cartwheel when little warlocks are around). Check.

Pointed black hat. Check.

The dress. Check.

The apron. Check.

The cape. Check.

Double-sided, of course. Check.

One happy little Witchy Poo. Check.

One tired mother. Check, check, check, check.

But it's all been fun, and I'm all set to go. I've even got a simple and hearty Halloween dinner planned. I spotted this braised beef on the October Cooking Light cover. Why not chili, you wonder? Frankly, we've been eating chili all month long, so this looked like just the perfect unexpected Halloween dinner, the kind of dinner that could slice through a trick or treat chill. I've made it just as they recommended in Cooking Light, except I swapped out the beer for cider and a tablespoon of cider vinegar. The meaty juices had just a hint of autumn sweetness. I think you're really going to like this one.

We're gearing up for our big neighborhood Hallween party. I can't decide if I will dress as Hermione or Little Red Riding Hood. I've convinced the Quiet man to be a mad scientist. He already has the lab coat and goggles. What about you? Are you dressing up? How will you be spending the evening? However you pass the spookiest night of the year, I hope it is safe and happy for all.

Cooking Light Braised Beef and Vegetables

Estimated Cost: about $10.oo for four servings

Tips: Ask your butcher to cut a 1-pound roast for you, or buy a larger one (especially if it's on sale) and freeze the rest for later.

3 tablespoons all-purpose flour

1 1/2 tablespoons canola oil1 (1-pound) boneless chuck roast, trimmed

1 teaspoon salt,

divided1/2 teaspoon black pepper

1 cup fat-free, less-sodium beef broth

4 garlic cloves, crushed

1 (12-ounce) dark beer (I used 1 cup cider plus 1 tablespoon cider vinegar)

1 bay leaf

3 carrots, peeled and cut diagonally into 1/2-inch-thick slices

9 ounces small turnips, peeled and cut into wedges

1 medium onion, peeled and cut into wedges

1/4 cup chopped fresh flat-leaf parsley
1. Preheat oven to 300°.
2. Place flour in a shallow dish. Heat oil in a Dutch oven over medium-high heat. Sprinkle beef evenly on all sides with 1/2 teaspoon salt and pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Add broth and next 3 ingredients (through bay leaf), scraping pan to remove browned bits; bring to a boil. Cover and bake at 300° for 1 1/2 hours. Add carrots; cover and cook 25 minutes. Add remaining 1/2 teaspoon salt, turnips, and onion; cover and cook an additional 1 hour and 5 minutes or until vegetables are tender and beef is fork-tender.
3. Remove beef and vegetables from pan; discard bay leaf. Cover beef mixture; keep warm. Let cooking liquid stand 10 minutes. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain cooking liquid into a medium bowl, stopping before fat layer reaches opening; discard fat. Serve cooking liquid with beef and vegetables. Sprinkle each serving with 1 tablespoon parsley.Yield: 4 servings (serving size: 3 ounces beef, 1 cup vegetables, and about 1/2 cup cooking liquid)CALORIES 383 ; FAT 19.7g (sat 6g,mono 9.1g,poly 2.2g); CHOLESTEROL 70mg; CALCIUM 68mg; CARBOHYDRATE 21g; SODIUM 815mg; PROTEIN 24.4g; FIBER 3.6g; IRON 2.9mg

Post Edit: I almost forgot to unabashedly solicit votes for my French's recipe. My goal is to get to 500 votes. I'm almost there, so vote again Friday and Saturday and help your old Pru get to New York. Thanks and here's the link.

Next Up:

Spinach and Apple Salad with Cheddar, Pecans, and Maple Dressing