Monday Munchies Stew on This #amblogging #food&love #awriterslife

 

Chuck roast.  Mine is 21/2 pounds. I only used half of the three of us.
4 medium potatoes peeled and cut into bite-sized pieces
2 cups baby carrots cut in half
1 large onion
Envelope of brown gravy mix
1 can beef broth half a can water
Salt
Pepper
Garlic and onion powder
Beef better than bullion
Charbroil steakhouse seasoning
Worcester sauce
1/4 cup flour
2-3 tablespoon oil
Don’t skip the frying it adds color and makes the meat juicy and tender we don’t want Grey meat Add a yucky face
Cut and wash your potatoes. I like small bite-sized pieces.
Cut the carrots in half and layer on top. Try to keep them close in size to the potatoes.
cut up an onion. I leave this big so my daughter can easily pick hers out and give it to me. Now liberally salt and pepper this.
now add the beef broth, water gravy mix and Better than Bullion(one of my secret ingredients). The steak seasoning is another. Now they are not so secret.
season meat with all seasonings sprinkle about a quarter cup of flour and mix well. Heat a frying pan with the oil and brown.
You don’t want to skip this step. Browning the meat makes it have a more appealing color and seals in the juices for a tastier, juiciest meat. We don’t want a grey meat.
                                                                                                                                                                                                                                                                                                                    http://clipart-library.com/clipart/1835\

Taste your broth in the veggies you want it slightly salty but not a lot. Add the meat and mix well.  set and forget… I’m cooking mine on low for about 6 hours you can cook on high for 3-4 hours.

Seve with crackers or hot cornbread (as I am). You can add a salad or cooked greens as a side to round it out.

Another nice cool weather dish without a lot of fuss.  I love my crockpot year round, so much that I have three plus a small dip size. Maybe sometime this year I will show you a full crock pot meal. (marks calendar.)

Thursday we got our first taste of winter. It was 60 during the day then dropped during the night. It began sleeting and freezing rain with snow around one and most of the morning Friday. Friday night we got a touch more snow. Now heavy accumulation. but it’s in the 20’s and the roads are bad. Perfect weather for A bowl of soup. My Mom made this often when I was growing up and my dad still does.

This recipe is simple and can be made on the stove top in less than an hour.

It’s also very Versatile

Hamburger Vegetable soup.

1lb ground beef (I use 97-3 but any kind works just if you have fat after browning drain well.) Browned.

3 bags of frozen veggies of your choice( I used carrots, peas, and corn )

1 box of beef broth or stock

1 can of tomato soup or diced tomatoes or tomato sauce

Garlic powder, onion powder, pepper,

Better than Boullion vegetable and beef or choose one)

Put all ingredients in a stockpot bring to a boil simmer 10-15 minutes and serve.

 

What is your favorite soup or stew recipe?  Do you like crackers, cornbread or dinner rolls?

#foodiefriday~~Time to heat things up

We finally got a little winter weather.  Sadly enough it was sleet and no snow on Wednesday, but then  Friday we got about 4 to 5 inches. It’s freezing out. The perfect time to curl up with a good book in front of the fireplace (even if it is a fake heater).

 

D molly and fireplace 2015

 

It’s also the perfect time for  some comfort food. I wanted a good beef roast but wanted something different. I decided to make a Southwestern stew. This recipe is my own creation.

I 1to 2-pound chuck roast (mine was about 3 And a half, so I sliced some against the grain for fajitas or stir-fry later in the week).

I can black beans drained and rinsed

1 can or-tel tomatoes(I use the mild ones) not drained

1  can fire roasted diced tomatoes not drained

1 can Mexi corn  not drained

1 diced onion

1 tsp cumin

1 tsp chili powder

A couple of tablespoons of flour

1 /8 cup olive oil or just enough to cover the bottom of a skillet.

Salt and pepper to taste

(you could substitute chili mix or taco mix here. I wanted a less seasoned stew but a bit of flavor)

Cube meat into bite-sized pieces.  Shake in the flour, some salt and pepper until lightly coated. Cover the bottom of a skillet lightly with olive oil and brown meat.

While meat is browning, add the rest of the ingredients to a crockpot. Add Meat cook on high 4 hours.

This recipe makes a huge batch, great for a family. If its just two of you freeze half, then all you have to do the next week is thaw and warm. This stew is also rather thick. If you like a more liquidy stew, add a can of beef broth or a cup of water.

We didn’t have but about half a bowl left and I had that for lunch the next day. My husband and stepdaughter loved it  and would eat it again ( hubby asked me to make it again next week.) The oldest of the three grandies liked it. But it was a bit spicy for the two youngest though I think they liked it just not the tomatoes and onions as they ate the meat beans and corn out of this.

There are carbs in this from the tomatoes and beans (you could leave out the corn and add more beans), but there aren’t any added starches like potatoes or pasta.

I think next week I will make this with ground beef add a can of beef broth and make it like soup.

Do you have a go-to soup or stew you like on a cold winters day?

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