So, it has been a little tough getting back into the swing of things this week. However, I have been able to get in two great runs (one with Dream Far and one on the treadmill). I ran 4.9 miles with Dream Far on Tuesday, here are the splits:
Mile 1: 10:12
Mile 2: 8:01
Mile 3: 7:57
Mile 4: 8:49
Mile .89: 7:51
It was a good run and mile 2 and 3 were really, really fast! This one boy challenged me to go faster and it was great! Today I ran 6 miles on the treadmill in a little under 53 minutes. Again it was a good run and more importantly my knee felt great! There is a 10 mile run planned this Saturday, but I am not sure if I am going to do it on my own or with the team. I really, really want to run with the team, but it is just SO hard to get up early on a Saturday morning!!! I am going to try very, very hard and will start with heading to bed early tomorrow night.
As for my dinners this week, they have been a lot less indulgent than last week, but still delicious. The star of the week was a slow cooker recipe: Bistro Beef Stew with potatoes (we followed the recipe to a T except added some potatoes).
From "Art of the Slow Cooker" by Andrew Schloss
1/2 cup flour
1 teaspoon koshser salt
1/4 teaspoon black pepper
2 pounds trimmed beef chuck
2 to 3 tablespoons olive oil
2 strips bacon
2 medium onions
1 large carrot
1 celery rib
5 garlic cloves
2 cups dry red wine
1 small bunch fresh thyme tied with kitchen string
1 tablespoon finely grated Orange zest
2 tablespoons chopped fresh Italian parsley
5 medium potatoes
1) Combine the flour, salt, and pepper in a mixing bowl. Add the beef cubes and toss to coat evenly with flour; pat off the excess flour and reserve the seasoned flour mixture.
2) Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Brown the beef in 2 to 3 batches, about 3 minutes per side, adding more oil with each batch, as needed. Transfer each batch of meat to a 5- to 6-quart slow cooker after it is browned.
3) Reduce the heat to medium, add the bacon, and cook until crisp. Add the onions, carrot, and celery and saute until browned, about 5 minutes. Add the garlic and cook for another minute, stirring constantly. Add the reserved seasoned flour and stir until browned, about 2 minutes. Add the wine and heat to boiling. pour the mixture over the beef in the slow cooker. Add potatoes to slower cooker as well. Bury the bunch of thyme in the center of the cooker. Cover and cook for 3 to 4 hours on high, or 6 to 8 hours on low, until the beef and vegetables are fork-tender.
4) Remove the thyme. Stir in the orange zest and parsley and cook for 5 minutes on high. Serve with lots of crusty bread, if desired, for mopping up the gravy.
Great dinner!! I highly suggest this recipe and the potatoes were a perfect addition!! Almost the weekend........