I don’t care if you’re a rock star, high-flying single professional, busy mom or dad – we are all ravenously time-starved these days! I launched JulieAnneRhodes.com precisely for that reason, so you could apply my decade of award-winning personal chef experience in your own home with The Personal Chef Approach™. Get dinner from fridge to table in a snap on hectic weekday nights – affording you the luxury of time for yourself, family, and friends. This is a little primer on how you can make the most of my website for your own specific needs, because applying the PCA™ to your life can save you as much as 8-10 hours a week!
Have a snoop around in the About section to find more about the PCA™ reading the Frequently Asked Questions, What My Members are Saying, or more about me. Navigating the About section is the same as any other section, just click on “About” at the top of the homepage (or any page on the site), and find your way through the various sections in the left-hand navigation menu. Or you could, click on the EAT box below the video on my homepage for a taste of what membership would have in store for you with my Recipe of the Week. You will need to be a free or premium member to access more recipes.
Sign-up here for the FREE membership, and you’ll get the do-it-yourself path for using the PCA™. Receive my Inside Dish monthly newsletter with the Personal Chef Approach™ tips and access to some of my best client tested and approved Recipes in the free recipe library. This is a great way to give the site a test-drive without a financial commitment.
Menu example – this usually comes with many substitution ideas to tailor to your own home
When you upgrade to the Premium Membership you will save even more time by downloading my no-brainer Weekly Menu Plan with the menu for the week, recipes, grocery list, and “heat to eat” instructions already done for you, and you’ll have access to new recipes as I write and test them in the premium members recipe library. You can also visit the Forum where members share recipes, support, advice, and anything else “G-rated” you wish to discuss, The Inside Dish Archive where you’ll find all past newsletters with tips, and the How-To Videos are all there to give you added support.
Interested in learning more about what I’ve been up to? Check out the Media section which will take you directly to my recent “Girl on Film” television appearances, Articles Jewels has Written (that’s me, the writing I’ve done for other sites), or Jewels in the News – articles and interviews with the BBC, LA Times, Daily Mail and many other blogs. Of course you already know my blog, Jewels from The Roving Stove or you wouldn’t be reading this! While the rest of the site is about food, my blog is more of a lifestyle blog that takes you from VIP entrances in my Versace to service entrances in my apron. I write about whatever catches my fancy, and usually weave a recipe into the end of the story. If that is more of your “cuppa”, sign up on the upper right-hand side of this page to have my posts sent directly to your email address. You can also follow me on Facebook and Twitter for more of my silly chatter. Please don’t forget to shop until you drop!
Stew is one of the most versatile meals you can make. Feel free to substitute any vegetable of your choice, or any cooking liquid (ie. beef stock, dry white wine, chicken broth etc.). You could even do a whole chicken or pork butt in place of the beef. Stew also gets better with a day or two of letting the flavors meld, and freezes perfectly for a later date, so make a double batch to save yourself the effort later.
2 tablespoons olive oil
3 pound chuck roast
1/4 cup flour
1 teaspoon garlic powder
Salt and pepper to taste
2 yellow onions, diced
4 stalks of celery, diced
3 cloves garlic, mince
1 cup dry red wine
2 cups beef stock or broth
1 28 ounce can San Marzano tomatoes
1 cup baby carrots
1 cup potatoes, diced or sweet potato
1 cup cauliflower
3 sprigs of fresh thyme or 1 teaspoon dry
3 sprigs of fresh rosemary or 1 teaspoon dry
2 tabelspoons fresh Italian parsley, chopped (optional) for garnish
1). Heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat.
2). On a large plate, mix the flour and garlic powder well, then dredge the roast so it is coated on all side, shaking off any excess before adding to the Dutch oven to brown on all sides. Season to taste with salt and pepper. Once you have good color on all sides, remove to a clean plate and tent with foil to keep warm.
3). Add the remaining olive oil to the pan and let heat 30 seconds before adding the onions and celery. Cook until softened, 6-8 minutes. Add garlic and cook 1 minutes.
4). Add the red wine, scraping up any brown gooey bits from the bottom of the pan (this is called deglazing), and cook until wine has reduced a by 1/3, about 5-7 minutes. Add the stock, tomatoes, carrots, potatoes, cauliflower, bay leaf, thyme and rosemary. Add meat back in. Bring to boil, then reduce heat to medium-low, cover and simmer for 1 hour, or until meat is very tender.
Serve with freshly baked crusty bread to mop up all the yummy juices.