Perfectly Rich & Tasty

On cold days of winter, warm and comforting food is the best.  I have been wanting stew for sometime  This recipe was perfect: creamy, rich and delicious.  It hit the spot.  SSP was not so sure of it at first but after he heard there might be popcorn for dessert-he changed his mind. BAP was a bit worried about the mushrooms.  Daddy convinced them if he ate them WITH the meat and everything else it was good.  All in all -- a successful meal (even if it was after several attempts).

Ben's Beef Stew
adapted from: http://iowagirleats.com/2013/12/16/beef-stew/

1 T vegetable oil
1 t dried thyme
1 large shallot, diced really small
4 garlic cloves, minced
salt/pepper
8oz button mushrooms, sliced
3 T butter, melted
3 T rice flour
1 lb stew meat, cut into bite-size chunks
4 cups beef broth
2 bay leaves
1 (small bag) peas/carrots mix

In a dutch oven heat oil.  Add thyme-let get slightly fragrant.  Toss in shallot, garlic, salt/pepper and mushrooms; saute until lightly browned (7minutes).  Add meat; brown about 8-10minutes.  In another bowl combine butter and flour.  Add butter mixture to meat, coating well.  Slowly add broth.  Then add bay leaves.  Boil; cover after lowering heat and simmer for 2 hours (stir once in awhile).  Remove lid and simmer some more for another hour or so.  Season to taste.  Add peas/carrots and cook for a couple minutes.  Remove bay leaves.  Serve over piping hot mashed taters.

Stewing About...In Bitter Coldness

It has been bitterly cold here (currently it is 9 below zero). Slightly warmer than it was when we took BAP to school this morning (it was 27 below). Brr.  About a month back my sister shared this stew recipe with me.  I have been dying to try it.  Today was my chance.  With it being super cold the heat from the trusty crockpot would be great.  I don't mind the extra heat on a day like today.

Easy Stew
adapted from my sister

1-2 pounds stew meat (coated in 1-2T Dijon mustard)
potatoes and carrots (as many as you want, cut up uniformly)
can of cream of mushroom soup (I just sauted some about 7oz sliced mushrooms in some butter, sprinkled with cornstarch onion, garlic and thyme and used about 2 cups French Onion Soup)

Place all ingredients in crockpot. Do not stir. Cook on LOW 8-10 hours (now you may stir).

Winter Is Slowly Creeping In

Last Fall I made this recipe and most of us seemed to enjoy this hearty deliciousness.  I know the addition of butternut squash might scare some but it is a delicious add-in.  Don't skimp on it!  Serve this hearty and deliciousness tonight if you dare.  Serve with a crusty bread and a smear of butter.

Crockpot Beef & Butternut Squash Stew
adapted from: http://www.eatliverun.com/crock-pot-beef-and-butternut-squash-stew/

1 1/2 lbs beef stew meat, chopped into 1inch pieces
1T canola oil
5 small potatoes, washed and chopped
3 large carrots, chopped into 1inch chunks
1t minced garlic
1 onion, chopped
10oz sliced cremini mushrooms (I think I skipped these)
1 (2.5lb) butternut squash, peeled and chopped (I used the pre-chopped stuff from Costco)
4cups beef broth
1 bay leaf
1T Worcestershire sauce
1T soy sauce
2t salt (omitted since soy is already very salty)
2t sugar
1/4 t black pepper
pinch of cayenne
1/2 t paprika
1/2 cup flour

Toss meat in flour. Brown meat in a large skillet with oil.  Remove meat.  Saute onions and garlic until soft.  Place beef, onions and garlic on the bottom of the crockpot (5qt crockpot is the perfect size). Add bay leaf, squash, mushroom, carrots and potatoes.  Pour beef broth (combine with Worcestershire sauce, soy sauce, salt, sugar, paprika and cayenne) over all.  Cover and cook on LOW 8-10hours. Remove bayleaf before serving.

Stew For You

I have always enjoyed a good hearty stew.  I thought today would be the perfect opportunity to test out if my recipe would be as good as Mom's delicious recipe.  Here's hoping.

Elephant Stew
undisclosed author due to privacy

1 elephant, medium size
salt/pepper
2 rabbits (optional)
brown gravy to cover

Cut elephant into bite size pieces   This should take two months.  Add brown gravy and cook over kerosene fire about four weeks at 465*.  This should preserve the wild taste.  Serves 3801.  If more are expected, two rabbits may be added.  Do this only if necessary, as most people do not like to find  hare in their stew!

How Are You Celebrating New Years?!

This weekend marks New Year...at least in the Church.  Sunday is the First Sunday of Advent.  I cannot believe that Christmas is less than a month away.  I am glad that I am done with Christmas shopping for the boys (unless I get some stocking stuffers for St Nicholas Day or the like).  What are your plans for New Years?  I like making the Church New Year in a special way. This year I am going to make my mom's recipe for Cioppino - seafood stew - along with some good crusty garlic bread to sop us the sauce.  MMM...my mouth is watering already.

Cioppino
Mom

2 T Olive Oil
1 1/2 cups chopped onion
1 cup chopped green pepper
1 T minced garlic
3 (14oz) can Italian Style Tomatoes, diced or chunks
2 cups chicken broth
1 t dried basil
2 T tomato paste
1 1/2 t dried oregano
1 1/2 t dried thyme
1/2 t dried red pepper flakes
1/4 t black pepper
1 bay leaf
1 pound halibut, cut into 1/2-in pieces
12oz shrimp
12oz scallops (I like using the little ones)
1 can clams (with juice)

Saute onions, garlic and bell pepper in hot oil over medium heat in a large soup pot. Add tomatoes (do NOT  drain), broth, basil, tomato paste, oregano, thyme, pepper flakes, pepper and bay leaf.  Bring to a boil.  Reduce heat and simmer (covered) for about an hour.  Stir in seafood and bring to a gentle boil.  Reduce heat and simmer for about 4-5 minutes.  Remove bay leaf.  Serve in bowls.