Sabatino Truffled Risotto.

This stuff is just amazing. Add cold water, cook for about 20 minutes...and voila! Gourmet-tasting feast for your tastebuds in no time or effort at all.

Winter Staple: Beef Stew

[Adjusted from http://southernfood.about.com/od/crockpotbeefstew/r/bl75c10.htm]

An old-fashioned beef stew recipe for the slow cooker.

Ingredients:

Into the crockpot (set to low):
6 carrots, cut in pieces
6 med. potatoes, cut in pieces
2 cups water

Into a gallon-size ziplock bag:
3/4 cup flour
1 teaspoon garlic salt
1 teaspoon paprika
2 pounds lean stew beef

In browning skillet:
2 tbsp. vegetable oil, made hot
Add contents of ziplock bag
Once browned, transfer to crockpot

Into the browning skillet:
2 tbsp vegetable oil
1 onion, quartered
1 clove garlic, minced
Sautee until slightly caramelized, transfer to crockpot

Into the browning skillet:
1/4 cup water
2 beef bouillon cubes
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1 tsp. pepper (to taste)
1 tbsp. paprika
2 bay leaves
Simmer til bouillon has dissolved, transfer to crockpot

Cook on low for 8 to 10 hours (stirring occasionally), until vegetables are tender.

Blend 1/3 cup cold water with 3 tablespoons flour. About 30 minutes before serving, add flour mixture to the crockpot. Stir gently. Turn to high and cook until thickened.

Serves 6 to 8.