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Tag Archives: tasty tuesday

The Weather Outside is Frightful but the Beef Stew is so Delightful……

5 Dec

The temperature here has dipped below zero. Being a hearty Minnesotan I should be well seasoned to the brutal winter cold. “Should” being the key word, LOL! Besides wanting to scoop up my babies and curl under a nice warm blanket, nothing seems to warm you up better than a nice hearty, steamin’ bowl (or two) of beef stew. This is a recipe that I have adapted over the years to change with my growing family and their ever changing taste buds. This is a meal everyone in my family gets excited about. No grumbling and empty plates at the table, a mama’s dream:) Also, easy on the budget! With a few fillers like rice and bread you can easily stretch this meal to feed more without spending more. I can definitely appreciate that!

To get started, grab a gallon size Ziploc bag, 1 Cup all purpose flour,
1 tsp salt, 1 1/2 tsp garlic powder, 1 tsp black pepper. Place flour
and all the spices in the Ziploc bag and give it a good shake to mix
flour and spices well. Set aside, you’ll need this in a few minutes.
Thinly slice 2 large onions, 4 cloves of garlic and 2 carrots.
In a large pan or pot heat 2 Tablespoons of olive oil over
medium-high heat. When pan is hot add your chopped
veggies. Cook 5-8 minutes or until veggies are tender
stirring occasionally.
While veggies are cooking heat 1 1/2 Cups of water and one
beef bullion cube to a boil. Turn heat off as soon as the water
starts to boil and give it a stir. The bouillon cube should
melt into the boiling water. You will need this to make a
little broth for your beef stew. You can absolutely save a step
and used canned beef or vegetable broth.
I am using 1 1/2 pounds stew meat. I usually end up cutting
each piece of stew meat into bite size pieces and cutting off
excess fat (but not all, some fat is good and with the length
we will be cooking the stew the extra fat will just melt into
stew giving it added flavor). Once your stew is cut to desired
pieces, go ahead and put half of it in your Ziploc bag and
give it a good shake to coat each piece .
Veggies are done when they are soft and the onions are translucent.
Remove from pan and set aside.  Once veggies are removed
add 2-3 more Tablespoons of olive oil in pan and bring back
up to medium-high heat.
When pan is hot again start adding your stew meat. You might
have to do this in 2 shifts. Brown stew meat well on both
sides.  Coating the meat in the flour mixture helps not only
to brown the meat and add flavor but it will also be the thickener
to the stew.
When all the stew meat is browned add to the veggies back in,
one small 8 ounce can of tomato sauce and the beef broth.
Stir well. Cover and reduce heat to medium- low. Cook 4-6 hours
stirring occasionally. Adjust seasoning to your taste. If the
stew is starting to look too thick add more liquids, I usually just add water.
Cooking low and slow helps tenderize the meat and to
really let all the wonderful flavors develop. The onions, carrots
and garlic will actually melt into the stew leaving behind
their delicious flavors.
Almost finished!
When you have about 1 hour left of cooking you are going to
add 1-2 cans cut green beans (use fresh if you prefer, grocery
store did not have good looking fresh beans) and 2-3 chopped
carrots (use canned if preferred). Cover and continue to cook
until the veggies are tender.  Taste your stew occasionally to
adjust the spices to your taste.
We like to serve ours over some white rice. And for a special
touch we sometimes (OK, more like every time) serve crispy homemade french fries
over the top.

Ingredients
1 1/2 pounds beef stew meat
1 gallon size Ziploc bag
1 Cup flour
1 tsp. salt
1 1/2 tsp. garlic powder
1 tsp. black pepper
2 large onions, thinly sliced
4-5 carrots separated, peeled and chopped
4 cloves of garlic finely chopped
olive oil
1 beef bouillon cube or 1 can beef or vegetable broth
1-8 ounce can of tomato sauce
1-2 cans of cut green beans or 2 Cups fresh green beans

Directions
*In Ziploc bag combine flour, salt, garlic powder and pepper. Set aside.
*Thinly chop 2 large onions, 2 carrots and the garlic. Add 1-2 Tablespoons
olive oil to large pot or pan and heat to medium-high heat. Add the chopped veggies
and cook 5-8 minutes or until veggies are tender. Remove from pan.
*While veggies are cooking prep your stew meat, cutting the pieces into smaller
bite size pieces. Place stew meat in Ziploc bag an give it a good shake to coat the meat.
Add 2-3 Tablespoons of olive oil in your pot or pan and heat over med-high heat.
Add the stew meat and brown well on both sides.
*While meat browns heat 1 1/2 Cups water and one bouillon cube to a boil,
turn off heat and let the bouillon cube dissolve (skip this step if you are using
canned broth).
*When meat is browned, add back your cooked veggies, broth, and tomato
sauce. Stir, cover and turn heat down to med-low. *Cook low and slow 4-6 hours stirring
occasionally and adjust seasoning to your taste. You might also need to add more liquids depending on how thick or thin you like your stew.
* 1 hour before serving add your 2 cans or fresh green beans and your reserved carrots.
Continue to cook until veggies are tender.
A delicious and hearty meal sure to please even the pickiest eaters! Enjoy alone or over white rice and oven warm bread. I hope you enjoy!
~Be Blessed and be a Blessing~
Rebecca
Let’s be Pinterest friends!

Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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Mama is Cookin’ Fancy Tonight!

1 Oct

I don’t know about you, but sometimes I get into a cooking rut! I just throw together the same 5-6 meals  over and over again. My family is very slow to complain about what they are eating, but you can just tell that there is no real excitement about the same meal they just ate 4 days ago. I have found that with a little extra effort you can put together a simple meal that will make your family or guests feel extra special!

 To start, you are going to need 1 green pepper, 1 large onion, 1 package
button mushrooms and 2 cloves of garlic.
I have about a 1 1/2- 2 pounds boneless pork chops that are about
1 1/2 inches thick, salt, pepper, garlic powder and turmeric.
Wash the green pepper and mushrooms. Thinly slice the green
pepper, onion and mushrooms and finely chop the garlic. In a
frying pan add 1 Tablespoon of olive oil and heat over med-high
heat. When pan is hot add the green pepper, and onion.
sautee’ for 4 minutes and then add the mushrooms.
Sautee’ for an addition 2-3 minutes or until the veggies are just tender. Add garlic.
Remove veggies from pan and set aside. Add 2 Tablespoons of olive oil
to the same frying pan and heat on med-high heat.
I sliced my pork chops in half because they were a little to
thick for me and it greatly reduces the cooking time.
Sprinkle both sides to your liking with salt, pepper, garlic
powder and turmeric. Place in pan and let sear for 3-4 minutes
and flip pork chops and turn your pan down to med or if browning too
much down to med-low.
I like to serve my pork chops with real mashed potatoes. I peeled
and washed about 8-9 medium sized potatoes. Cut them in small
pieces so they will boil in no time. Place cut potatoes in a large pot
and cover potatoes with water up to one inch over potatoes. Cover
pot and heat on high heat until potatoes start to boil. Turn heat down
to med-high and remove lid enough to let the steam escape. Continue
to boil 10-12 minutes or until the potatoes are fork tender (fork
easily pierces potato without force or effort).  Drain into a colander
and immediately add your drained potatoes back into hot pot.
This helps to dry up the excess water on the potatoes.
You want your pork chops to have this nice carmely color.
To the potatoes add 4-5 Tablespoons of butter, 1/2 Cup warm
milk, 1/2 Cup sour cream, salt and pepper to taste.
Start mashing:) Yes, making homemade mashed potatoes is
a little more work than instant, but oh so worth it!
Keep mashing until the potatoes are mostly smooth and
really creamy. Add more butter, milk or sour cream to
get the desired consistency of your potatoes. I actually
ended up adding an extra Tablespoon of butter and a few
more splashes of milk. I like to put the lid on the potatoes
put it back on the stove to keep it warm until you’re
ready to serve.
Get several slices of thinly cut provolone cheese ready.
Enough for each pork chop.
When pork chops are cooked through, about 12-15 minutes
you are going to want to turn your pan down to low. Place a
heaping serving of your sauteed vegetables on top of each
pork chop.
Top each pork chop with a slice of provolone cheese. Cover
and let the cheese melt and get all deliciously gooey.
Serve right away with your delicious creamy sour cream
mashed potatoes. From ordinary to ‘fancy’ in no time!
Ingredients
1 green bell pepper
1 large onion
1 package fresh button mushrooms
2 cloves of garlic
1 1/2 -2 pounds boneless pork chops
thinly slice provolone cheese; enough for each pork chop
8-9 medium baking potatoes
olive oil
1/2 Cup of milk
1/2 Cup sour cream
4-5 Tablespoons of butter
salt
pepper
garlic powder
turmeric

I hope you and your family and friends enjoy this simple yet delicious dish! We have also enjoyed this dish with tri- colored bell peppers and when I am serving just the adults, I will sometimes substitute a little pepper jack cheese. Have fun with it and make it your own. This recipe was made to accommodate our family of 5 with enough left over for daddy to bring to work the next day.   What is one of your family favorite meals?  I would love to know!  Please leave a comment or a link to your favorite recipe. Thank you for taking the time to visit!

~Be Blessed and be a Blessing~
Rebecca
Let’s connect on Pinterest!

Copyright © 2013 · All Rights Reserved · www.andasprinkleoflove.com

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