Easy Menu Advance Preparation Of The Main Dish Means The Cook Can Relax On Party Day

This dinner party menu lets you take it easy on party day. Most of the work is done the day before, and the main dish, beef stew, tastes all the better for it.

The dessert, pears poached in pineapple sauce with ginger, can also be prepared in advance. The pears need to be reheated just before serving, because the butter in the sauce will congeal in the refrigerator overnight.

The broccoli salad looks freshest if prepared the day it is served, but it may be marinated overnight if necessary. That leaves only one last-minute job: the simple task of cooking the noodles.

Game Plan:

One day ahead: Make stew. Cook pears.

Morning of dinner: Cook broccoli, add dressing and chill.

One hour before dinner: Start reheating stew.

Twenty minutes before dinner: Cook noodles. Reheat pears until warm but not hot.

Last minute: Arrange broccoli salad on lettuce leaves and garnish with pimento. Place noodles on plates. Ladle stew onto noodles or alongside.

After entree: Spoon pears into dessert bowls.

Suggested wine: A hearty red wine (a medium-priced cabernet sauvignon, for example), or a zinfandel or petite sirah.

Beef Stew with Red Wine

1-1/2 pounds boneless trimmed 7-bone beef roast (see note)

3 tablespoons flour

Salt, pepper

Paprika

1/4 cup oil

1 medium onion, sliced

2 cloves garlic, chopped

1-1/2 cups dry red wine

3/4 cup beef broth

1 bay leaf

3 sprigs parsley

3 sprigs thyme

1 sprig rosemary

8 small whole boiling onions

3 carrots, cut diagonally into long slices about 1/4-inch thick

1 turnip, diced

1 (6-ounce) package sliced mushrooms

Cooked egg noodles

Cut beef into 1-inch chunks. Combine flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika in plastic food bag. Add beef and shake until coated.

Heat 3 tablespoons oil in heavy Dutch oven. Add meat and cook until browned. Add sliced onion and garlic. Saute until onion is tender. Add wine, beef broth, bay leaf, parsley, thyme and rosemary. Cover and cook until meat is tender, about 90 minutes.

Taste and add more salt if needed. Add boiling onions, carrots and turnip. Cook until vegetables are tender, about 15 minutes.

Heat 1 tablespoon oil in skillet over medium-high heat. Add mushrooms and saute until tender. Add to stew and reheat. Serve with egg noodles.

Yield: 4 servings.

Nutrition information per serving: 440 calories, 502 milligrams sodium, 75 milligrams cholesterol, 20 grams fat (41 percent fat calories), 19 grams carbohydrates, 33 grams protein, 1.43 grams fiber.

Note: 7-bone beef roast is available in most supermarkets; you can also substitute chuck roast.

Marinated Broccoli Salad

1 pound broccoli

1/2 cup oil

1/4 cup red wine vinegar

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

Generous dash freshly ground black pepper

1 small head red lettuce

2 tablespoons chopped canned pimento

Discard coarse ends of broccoli stems. Steam broccoli in pot with a little water until just tender. Remove to large bowl.

Combine oil, vinegar, lemon juice, salt, garlic powder, dry mustard and pepper in small bowl. Mix well. Pour over broccoli and chill 2 to 3 hours.

At serving time, line 4 salad plates with lettuce leaves. Divide broccoli into 4 servings and arrange on lettuce. Garnish with pimento.

Yield: 4 servings.

Nutrition information per serving: 175 calories, 338 milligrams sodium, no cholesterol, 15 grams fat (77 percent fat calories), 10 grams carbohydrate, 5 grams protein, 2 grams fiber.

Ginger Pears

2 tablespoons butter

1/3 cup brown sugar, packed

2 tablespoons honey

1/2 cup canned pineapple juice

1 tablespoon chopped crystallized ginger (see note)

2 large pears, about 1-1/4 pounds, peeled, cored and cut into eighths

Combine butter, brown sugar, honey, pineapple juice and ginger in large saucepan. Bring to boil. Stir to dissolve sugar and honey. Add pears, reduce heat, cover and simmer 20 minutes, or until tender.

Serve warm with juices spooned over.

Yield: 4 servings.

Nutrition information per serving: 263 calories, 67 milligrams sodium, 16 milligrams cholesterol, 6 grams fat (21 percent fat calories), 55 grams carbohydrate, 1 gram protein, 2 grams fiber.

Note: Crystallized ginger is a sugar-coated confection available in some supermarkets (try the spice section) and specialty shops, and in most Chinese markets. The Chinese appreciate ginger’s medicinal values, and it does indeed produce a warming effect if eaten straight. In small quantities, it adds pleasant spice to baked goods and desserts.