Best EVER Chunky Beef Stew

CHUNKY BEEF STEW

4.9 from 11reviews

CHUNKY BEEF STEW

SAVEPRINT

PREP TIME

15 mins

COOK TIME

1 hour

TOTAL TIME

1 hour 15 mins

Total Cost: $10.38

Cost Per Serving: $1.73

Serves: 6

INGREDIENTS

• 1 to 1½ lbs. boneless stew meat 
• ¼ cup all-purpose flour 
• 2 Tbsp olive oil
• 1 medium onion
• 4 cloves garlic
• 3 oz. tomato paste 
• 3 cups beef broth* 
• 1 whole bay leaf 
• ¾ tsp dried thyme 
• ¾ tsp dried rosemary 
• to taste freshly cracked pepper 
• ½ lb. (about 3) carrots 
• 1 lb. potatoes 
• 1 cup frozen peas 
• 1 Tbsp worcestershire sauce 
• ¼ bunch parsley (optional) 

INSTRUCTIONS

1. Cut the beef into smaller, bite-sized chunks. Add the beef and flour to a small bowl and toss the beef in the flour until it is well coated.
2. Heat the olive oil in a large pot over medium heat. When it is hot, add about half of the beef chunks and cook until golden brown. Once browned, remove the beef, add the second batch, and cook until browned again. Try not to stir the beef as it is browning, that will make it take longer. Adding all of the beef at once will over crowd the pot and cause moisture to build up, which will also prevent browning. The beef does not have to be fully cooked at this point, just browned on the outside.
3. While the beef is browning, chop the onion into wedges and mince the garlic. After the beef has browned, add the onion and garlic to the pot, and saute it for 2-3 minutes. If the browned bits on the bottom of the pot become very dark or look like they will burn, move on to the next step immediately. The onions do not need to be fully cooked.
4. Add the tomato paste and beef broth to the pot. Stir the pot until all of the browned bits have dissolved off of the bottom. Return the browned beef to the pot and also add the bay leaf, thyme, rosemary, and a generous dose of freshly cracked pepper. Stir to combine.
5. Place a lid on the pot and allow it to come up to a simmer. Once it reaches a simmer, turn the heat down to low and let it continue to simmer for 30 minutes. If it stops bubbling (simmering) at any point, turn the heat up just slightly.
6. While the pot is simmering, peel and slice the carrots. Wash the potatoes well and cut them into ¾ inch cubes. Once the pot has simmered for 30 minutes, add the carrots, potatoes, and peas. Cover the pot again and let simmer for another 15-20 minutes or until the vegetables are tender.
7. Stir the worcestershire sauce into the stew. Taste the stew and adjust salt and pepper if needed. Roughly chop a handful of parsley and sprinkle it over top. Serve hot.

NOTES

*I use concentrated beef broth (bouillon) + water to make broth, which is less expensive than canned broths.

Kindra's Perfect "Shape-Holding" Sugar Cookies

Kindra's Perfect "Shape-Holding" Sugar Cookie

Cookie Recipe
If you are looking for a sugar cookie to decorate, these are for you! These hold their shape!!

Ingredients
2 1/4 cup  flour
1/4 t salt
3/4 cup  sugar
12 T butter
1 egg
1 t vanilla

Instructions
Whisk together flour and salt and set aside.  In another bowl mix butter and sugar until  smooth and creamy.  Add egg and vanilla. Add flour.
Refrigerate dough in plastic wrap.
Roll 1/4 inch thick.
Bake at 350 for 8-10 min

Royal Icing Recipe
For the frosting, I suggest cutting the meringue powder in half for a slightly softer icing. It will take a day or so to dry if you do, but it won't crack.  Makes 5 cups

Ingredients
2 pounds {one bag} confectioner's sugar {907 grams}
5 tablespoons meringue powder {approximately 53 grams}
2-3 teaspoons oil-free extract or emulsion...  vanilla
1/2-3/4 cups warm water

Instructions
Begin by stirring the flavoring into half the water. Using a paddle attachment, gently mix the sugar and meringue powder. It's not necessary to sift the sugar beforehand, but you can if you like.
With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients. As the water is added, the icing will become thick and lumpy. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy. Mixing time can vary greatly so watch carefully and stop mixing when the icing is this enough to form a soft peak.

Notes:
Don't be afraid to experiment by adding corn syrup, glycerin, or cream of tartar to the mixture. Use a fan for a smooth shiny finish. Royal icing can be affected by many variables. With a little time and patience, you will find your perfect match.

Spiral Pasta Salad

Spiral Pasta Salad

Grandma Elsie Thackeray


Cook:
Spiral Noodles (1 lb. Package)

Add:
Chopped celery
Chopped tomatoes
Sliced black olives

Dressing:
2/3 cup red wine vinegar (other types vinegar ok)
1/3 cup oil
3/4 cup sugar
1 t salt
1/2 t black pepper

Dad's Oven "Dutch Oven" Chicken

Dad's Dutch Oven Chicken (But made in the oven)!!

It turned out perfect!

3 to 4 chicken breasts (for 6 people)

1 T seasonall or ½ T salt and ½ T pepper

1 C flour

¼ C oil

4 Carrots – cut in 3 inch lengths and then halved

6 potatoes – cut in 4 or 6 pieces

1 onion – sliced in ¼ inch slices (like onion rings)

1 can cream of chicken soup mixed with 1/2 C milk

Combine flour, seasonall or salt and pepper in gallon zip bag

Cut breasts in half or thirds

Shake breast in flour until well coated

Heat fry pan with oil and put coated chicken in pan and brown well on both sides.  The chicken does not need to be cooked through

In 9X13 pan put one layer of onions, potatoes, and carrots

Place browned chicken on top of first layer

Put remaining onions, potatoes and carrots on top of chicken

Sprinkle flour left over from chicken on top – makes nice thick gravy

Mix soup and milk and pour on top of everything.  I will often use two cans of soup because I like lots of the gravy.

Cover with aluminum foil and cook for 3 hours at 300 or 2 hours at 350.

Perfect Chocolate Brownies

These are amazing.  I've been looking for a long time for a brownie recipe that could hold a candle to my favorite brownie mix (Hershey's triple chunk).  These win.  Hands down.  Yum.  Dense, moist, top crispy layer, sweetly chocolate, and delicious to the edges.  The picture above includes a layer of York Peppermint Patties and Homemade Chocolate Frosting (Choco. chips, Butter, Milk, and Powdered Sugar)

Born from the newest addition to my family.  My Cuisine at Home Cookbook Annual Volumes.  They complete me.  I hope they don't mind that I post this here.  ;)

Basic Chocolate Brownies
(Makes 1- 9x13" pan)
Work Time: 30 Minutes
Cook Time 25-30 Minutes

Melt and Set Aside:
12 oz semisweet chocolate, broken up
1 1/2 c. sugar
12 T butter

Wisk Together:
1 c flour
1/4 c cocoa
2 t baking powder
1/4 t salt

Beat until Foamy:
4 large eggs (at room temp)
1 T vanilla

Bake at 350 degrees. 22-25 min.
in a greased 9x13 pan.

Heat butter, sugar and chocolate until melted.  (I microwaved mine.  I used 1/2 milk and 1/2 dark because I didn't have semisweet.  Let cool.  Spray pan.  Line with parchment paper if desired and spray again.  Combine flour, cocoa, baking powder and salt.  Beat eggs and vanilla until foamy (mine never foamed, possibly because my eggs were too cold?  not sure)  Add cooled chocolate to eggs.  Mix until well combined.  Add flour mixture, one half at a time, folding into wet ingredients.  Spread batter into pan.  Bake for 22-25 minutes until toothpick inserted in center is barely moist.  Beware of over baking.

Vegetable Korma

Vegetable Korma

Sauté until potatoes are tender:
1 1/2 T oil
1 small onion, diced
1 large potato, cubed

Add, sauté for 1 min:
1 teaspoon minced ginger
4 cloves garlic, minced

Add:
1 1⁄2 c cream or half and half.
1-4oz can tomato sauce – Or sauce from chicken tikka
2 teaspoons salt
1-3 T sugar
1/2 T curry powder

Add:
2 to 3 cups of frozen or fresh vegetables that you enjoy.
    (I like peas, cauliflower, carrots, sugar peas, broccoli.)

Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to
serve.

Wienies and Rice

It's just one of those things.  I can't explain it.  You either love it or loathe it.  I won't recommend it, but if you're feeling up try it, I won't stop you.  It's a major hit around my house!  At least for the kids.  I haven't quite convinced my husband it's edible.  :)

YYYYYYYYYYYYYYYYuMMMMMMMMMMMMMMMM!

FYI: For me and my 4 kids, we triple it and rarely have leftovers.


Wienies and Rice

1 T flour
1/2 c catsup
1 t vinegar (original recipe - 1 T)
2 t sugar
1 t mustard
3/4 c water
1/2 lb. Hot Dogs sliced

In a skillet, combine flour, catsup, vinegar, sugar, and mustard.  Add water 1/4 c at a time.  Add hot dogs and bring to a boil of Med High heat.  Let simmer for 5-10 minutes.  Serve over rice.