Beef Stew

Beef Stew

(The next time you cook bacon save the drippings for this stew, I promise using bacon drippings to brown this beef will make all the differnce in the world)

 

· 2 ½ pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes

· ¾ cup flour mixed with 1 teaspoon salt and ½ teaspoon freshly ground black pepper

· 3 tablespoons bacon drippings

· 1 large yellow onion, chopped

· 1 large whole bay leaf

· 1 small sprig fresh rosemary chopped

· 2 cups beef broth

· 6 golf-ball-size redskin potatoes, cut into cubes

· 4 medium carrots, peeled and cut in 1-inch chunks

· 2 medium celery stalks, trimmed and sliced

· 1 ½ cups  frozen yellow corn kernels

DIRECTIONSDredge beef in a large plastic zipper bag with seasoned flour and set aside.

Heat drippings in a large heavy Dutch oven over moderately high heat until ripples appear on pan bottom — 1 ½-2 minutes. Brown dredged beef in several batches in drippings, remove each batch to a bowl as it browns.  (Save some of the left over seasoned flour to add to the stew to thicken if needed)

Add onion, bay leaf, and rosemary to pot and sauté, stirring often, until onion is lightly browned.

Add potatoes, carrots, and celery, sauté for a few minutes.   Return beef to pot along with accumulated juices, add broth, and bring to a boil. (Add seasoned flour to thicken the broth, stir flour in until well combined)  Add Adjust heat so liquid bubbles gently, cover, and simmer until beef is nearly tender — about 1½ hours.

Add corn, cover, and simmer just until corn no longer tastes raw and flavors mellow — about 20 minutes. Discard bay leaf.  Taste for salt and pepper, and adjust as needed.

Good Beef Stroganoff

1 1/2 pounds beef sirloin steak cut into thin strips
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1 garlic clove, finely chopped
2 tablespoons margarine
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1 tablespoon ketchup
1/2 cup sour cream
3 cups hot cooked egg noodles

1. Cook mushrooms, onions and garlic in margarine in 10-inch nonstick skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.
2. Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.
4. Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly then add Ketchup. Boil and stir 1 minute. Turn heat off, then stir in sour cream; heat until hot but do not boil. Serve over noodles.

(I made this for the 2nd time last night and I give it a thumbs up! Also, I DO NOT like mushrooms, but I do make this with the mushrooms and then pick them out. )

Lickety Split Lasagna Soup

Just another one i want to try, sounds good!

1 lb. ground beef
1 medium onion, chopped
2 (14-1/2 oz.) cans diced tomatoes
1 (15 oz.) can tomato sauce
1 (14-1/2 oz.) can beef broth
1 1/2 cups of water
1 tablespoon brown sugar
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon dried thyme
2 cups mini lasagna noodles (American Beauty) or rotini pasta
1/4 cup grated Parmesan cheese
1 1/2 cups finely shredded mozzarella cheese

Brown ground beef in dutchoven or stockpot; drain. Add onions, diced tomatoes and tomato sauce. Stir in beef broth, water, brown sugar and four spices listed. Bring to a boil and add mini lasagna noodles or pasta. Reduce heat and simmer for 20 minutes, stirring occasionally. Stir in Parmesan cheese. Garnish each bowl with mozzarella cheese. (Makes 6-8 servings)

Tinfoil Dinners

Ok so this is a ridiculous recipe to post, but it's a good dinner when all you were going to make is tator tots anyway. So when you have no time and no food this one might be kind of fun to make when its just you and the kids anyway. There just so stinkin easy anyways.

There are no specific measurements, just pick and choose which ingredients you want. Make one for each individual serving.

Hamburger patties
Peeled and cubed potatoes
sliced carrots
diced green onions
seasoning (salt and pepper, matt likes italian seasoning)
anything else you think would be good? I like corn instead of carrots, stuff like that...

Mix or pile all the ingredients you want onto tinfoil and top with hamburger patty and add seasoning along the way. You might want to add a teaspoon of butter but usually the hamburger patty provides enough juices to make the potatoes delicious. Fold up the tinfoil so all the sides are sealed and bake 400 for 30 minutes. Let cool 5 minutes and enjoy.

Meatball Soup

Betty Crocker Meatballs
1 lbs ground beef
1/2 C bread crumbs
1/4 C milk
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
1 sm onion, chopped
1 egg

Mix all ingredients and shape into 1 1/2 inch balls.
Heat in a skillet over medium heat for approx 20 minutes tuning occasionally.

Meatball Soup -Home made Version
1 Can Tomato Soup
1 Can Beef Broth
1 cup diced potatoes
1 cup carrots

1 cup celery sliced
1 cup frozen corn

put the carrots, potatos and celery in a pot and boil for a few minutes. Add the tomato soup and beef broth, add the corn and the meatballs and simmer for a few minutes.

Meatball Soup - Quick version
1 Can Tomato Soup
1 Can Beef Broth
1 1/2 to 2 Cans of water
1 Can diced potatoes (drained)
1 can peas and carrots(drained)
1 cup frozen corn

While the meatballs are cooking add cans of soup, water and vegetables to a large pot and heat on medium.
Once the meatballs are thoroughly cooked add them to the soup. Bring to a low boil.
Serve.