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January 31 2014

Belgian Beef Carbonnade

Written by

We had a "Back from Brussels" class at The Seasoned Farmhouse last week where Tricia shared traditional Belgian dishes inspired by her holiday trip to Brussels. In the shadow of arching Cathedrals and a crumbling castle were winding streets of chocolate shops and charming cafes. It was there Tricia discovered the delicious combination of Beef Carbonnade served with Stoemp, a rich mixture of mashed potatoes and other root vegetables. —Leah Wolf

Beef Carbonnade
Recipe by Tricia Wheeler
Yields 6 servings

Ingredients
3-½ pounds boneless beef chuck
4-5 tablespoons flour
2 teaspoons dried thyme
3-4 tablespoons oil
Salt & freshly ground pepper
3 medium onions, diced
6 medium carrots, chopped into chunks
6 garlic cloves, smashed
1-½ cup beef broth
12 ounce Belgium beer (I like Chimay.)
2 bay leaves
2 tablespoons brown sugar
2 tablespoons cider vinegar
6-8 sprigs fresh tarragon

Directions
1. Trim beef chuck of any extra fat or gristle but don't over trim, you want some fat and marbling on the beef. Adjust your oven rack to the middle and preheat to 300°F.
2. Mix flour, dried thyme, salt and pepper on a plate, and heat up heavy skillet coated with oil. Roll beef cubes in flour mixture, then brown in skillet for a few minutes per side.
3. In a Dutch oven, heat up a 2 tablespoons of oil and add onions and carrots. Cook on medium heat until carrots are soft and onions are translucent. Add in browned beef, garlic, brown sugar, cider vinegar and bay leaves. Pour in the beef stock and the beer. Add more salt and pepper.
4. Place Dutch oven in the oven and cook for 3 hours or until beef is fork tender. One hour before beef is finished cooking, pull Dutch oven out of oven and degrease by ladling out grease on top of stew. Put back in the oven and cook for the remaining hour.
5. When the meat is finished cooking, discard the bay leaves and adjust salt and pepper. Mix in fresh tarragon leaves. Serve over buttered egg noodles or with mashed potatoes.


With a passion for quality ingredients and an appreciation for entrepreneurs who share their delicious recipes with the world, Steve Barrish is helping to change grocery stores across America, one Luna Burger or frozen pretzel at a time. As Director of Sales and Account Management at Eat Well Distribution, Barrish is a key player in helping Columbus specialty foods producers get their products on shelves nationwide. Read on to learn about how a former promotions manager teams up with retail shops to bring artisan products to our kitchen tables.—Rebecca Wojno

Rebecca Wojno: Tell me about your background and how you went from working in promotions to being Director of Sales and Account Management at Eat Well Distribution?

Steve Barrish: I was hired on as Promotions Manager at PromoWest Productions soon after graduating from Ohio State in 2006 with a B.A. in Strategic Communication. I coordinated the Promotions Department which focused on grassroots and online marketing strategies for more than 400 concerts and live events each year.

In 2010, my wife Carly (who managed the Jeni's scoop shop at the North Market) and I decided volunteer for WWOOF (Willing Workers on Organic Farms) in New Zealand. For eight months, we did work that ranged from weeding backyard gardens to thinning grape vines to caring for hogs, cattle, and chickens. The experience helped to bridge the gap that so many of us have when it comes to understanding what it takes to grow, raise, and properly prepare our food. It gave us a deep appreciation for whole foods, simple ingredients, gardening, and cooking.

When I returned, I was invited by Jeni's CEO John Lowe to an informal interview. He saw how the trip affected me, that I developed a passion for real food and a better food system, and appointed me the Director of Sales & Account Management with the launch of Eat Well Distribution in January 2012.


Elisa Rosen and her new web business, Jackeez.com, aim to change the way local farmers and artisan producers reach customers. Jackeez.com complements the traditional farmers market audience by giving producers access to national and international customers through an online marketplace. Site vendors offer everything from honey and fruit preserves to artisan cheese and fresh quail eggs—all healthy, high-quality products that represent the pride of the artisans and communities that produce them. —Leah Wolf

Leah Wolf: Tell us a bit about Jackeez.
Elisa Rosen: Jackeez.com began with a conversation I had with my husband and daughters a little less than a year ago. We have a lot of friends who are working and running farms, raising animals right, making artisanal cheese, growing organic produce, making biodynamic honey, foraging, producing beautiful jams, fudge, and the list goes on and on. Most of them are struggling to sell enough of their products to survive full-time at what they're doing because they don't have access to a large enough consumer base and rely only on local customers, which is extremely limiting.

We thought we could give them access to an unlimited amount of customers by building an online marketplace where everyone and anyone who produces artisanal, small-batch foods and related products could sell their products around the country and the world, and gain access to a market that previously only national chain stores could provide.


Lorraine Walker, owner of Silver Bridge Coffee, has created a high-quality coffee business from what originally started as a hobby of roasting beans in her kitchen. Lorraine has combined her love of coffee, a dedication to conscientious sourcing and her focus on freshness to create a unique product with a loyal following throughout Central Ohio. Silver Bridge Coffee participates in the Café Femenino program, which helps empower women around the world. Her new Silver Bridge Singles also allow coffee lovers to support local coffee while enjoying the ease of single serve cups that work with all major brewers. Read on to find out more about Lorraine's philosophy and the history behind Silver Bridge Coffee.—Leah Wolf

Leah Wolf: Can you tell us what first drew you to coffee?
Lorraine Walker: I have always loved coffee. My journey with coffee began as a simple need for caffeine while studying in college and grew to my one "luxury" item when I was a mother of young children. Then about 10 years ago my husband became interested in home roasting; he is always interested in learning new things. He ordered green coffee beans online and started roasting coffee in an old popcorn popper he had found at a thrift store. Tasting coffee that was freshly roasted was the truly a game changer for us because it was so much better than anything we were drinking. Soon we were roasting coffee and giving it out to family members and friends and even trying to show other people how to roast coffee at home.


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