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.

SOFRITO CHICKEN

I am posting this recipe on here because it turned out so fabulous I wanted someone else to try it, but I feel like I really need to give proper credit.  First most of the credit goes to Lisa and her MIL for the Bean Stew we had while we were in PR.  I made it when I got back because Ryan loved that dinner so much.  Afterwords I had sofrito left over.  So I searched for other recipies with that ingredient.  I found a recipe for Sofrito Chicken which I altered and this is what I came up with.....

SOFRITO CHICKEN

1. 1 tspvegetable oil
2. 4 whole chicken legs, separated into drumsticks and thighs
3. Salt and  black pepper
4. chili powder for dusting
5. 1 medium onion, cut into 1/2-inch dice
6. 4 or 5 large heaping tablespoons of Sofrito**
7. 1 tsp thyme 
8. 1 med tomato, chopped
9. 3 cups chicken broth
10. 1 cup short-grain white rice
11. ½ teaspoon Salt

1. Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.
2. Add the onion, sofrito and thyme to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes.  Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
3. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Serve.

SOFRITO RECIPE

(Sofrito is a base ingredient in alot of Peurto Rican dishes)

1 tomato chopped

1 green pepper chopped into large squares

½  red pepper chopped into large squares

1 onion

½ head of garlic (I used about 5 or 6 cloves)

Big bunch of fresh Cilantro

Small bunch of fresh Parsley

Add all ingredients into a food processor or blender and pulse until it becomes a somewhat fine mixture. 

Sweet Potato Enchilada Stack

6 servings

1 large sweet potato, peeled and cut into small cubes
1 Tbsp. water
1 lb. ground beef
1 medium onion chopped
1 can black beans, rinsed and drained
1 can enchilada sauce
2 tsp. chili power
1/2 tsp oregano
1/2 tsp ground cumin
3 tortillas
2 cups shredded cheddar cheese

In a large microwave safe bowl, combine sweet potato and water. Cover and microwave 4-5 minuted or until potato is almost tender.

Meanwhile in a large skillet, cook beef and onion until no more pink. Add black beans enchilada sauce, chili power, oregano, cumin and sweet potato; heat through.

Place a flour tortilla in a greased 9 inch deep dish pie plate; layer with a third of the mixture and cheese. Repeat layers twice. Bake at 400 for 20-25 minutes or until bubbly.

Its in the oven right now so we will see how it is.

Chicken & Spinach Tortellini Soup

This makes 10 serving so cut it in half for a family of 4.

3 small red potatoes peeled and cubed
2 medium carrots, sliced
1 small onion, chopped
2 Tbsp. plus 1-1/2 chicken bouillon granules ( I used 2 bouillon cubes)
2 Qt. water
3 cups cubed chicken
10 oz. chopped spinach
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. pepper
1/4 tsp. salt
2 pkg. (9 oz each) refrigerated cheese tortellini

In a Dutch oven ( I just used a big pot, same thing right?) combine the potatoes, carrots, celery, onion, bouillon and water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Stir in the chicken, spinach, parsley, garlic powder, oregano, pepper and salt; return to a boil. Add tortellini; cook, uncovered, for 7-9 minutes or until tortellini is tender.

I loved this and so did the WHOLE family! Highly recomend!!

Taco Pork Chops

4 Servings

4 boneless pork loin chops
1Tbsp. canola oil
1 can (8oz) tomato sauce
1 cup water
1 medium onion
1 envelope taco seasoning
2 Tbsp. flour

In large skillet, brown pork chops in oil. In a small bowl, combine the tomato sauce and 3/4 cup water, onion and taco seasoning. Pour over pork chops and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender.

Remove pork to a serving plate and keep warm. Combine flour and remaining water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until sauce is thickened. Serve with pork chops. YUM!

I made this last night. It was SUPER easy! which is always good. Once you have this cooking then start the rice since that is so fast.

Chalupas

This is my sister in law Angela's recipe that Tracy's mom made a couple weeks ago. Its so good. And I love anything Mexican and crockpot.

2-3 lb pork roast (can use beef or chicken)
1 lb pinto beans
2 cloves garlic
1 can green chilis
2 tablespoons chili powder
1 tsp oregano
1 1/2 tsp salt
1 TBS cumin

Wash beans and put on bottom of crockpot. Place meat on top and then add spices. Fill with water to top of meat and cook overnight on low. When meat is done, removed and shred, then put back in with bean on high until beans are tender.
Serve over corn chips with cheese, salse, sour cream, tomatoes, and avocados.

Golden Mushroom Chicken

I think these next 4 are from Kamae (we all know I wouldn't submit anything with mushrooms)


1-1 ½ cans Golden Mushroom soup
½ bottle favorite bbq sauce
chicken (4-6 chicken breasts or equivalent tenderloins)

Put frozen chicken in crock-pot. Cover with soup and bbq sauce. Cook on high 4-6 hours.

Harvest Hamburger Soup

From the Essential Mormon Cookbook

1 lb. ground beef (I use ground turkey.)
2 10.5-oz. cans beef consommé (I use beef broth.)
2 cups water
1 12-oz. can diced tomatoes
2 Tbs. sugar
1 11-oz. can corn
2 carrots, peeled and chopped
4 potatoes, peeled and diced
1 packet taco seasoning
Salt and pepper to taste
1 cup grated mozzarella cheese

Brown meat. In a large saucepan combine all ingredients except cheese. Cook uncovered until vegetables are tender. Add grated cheese to individual servings. Makes 6 servings. I usually serve w/ sour cream and Fritos or tortilla chips, and corn bread.

Chicken and rice

White Sauce:
4 Tbs. butter
4 Tbs. flour
1 ½ cups milk
1 tsp. salt
½ tsp. pepper
2 small chicken bullion cubes

1 can cream of chicken soup
4 Tbs. cream cheese, softened

Melt butter and flour together in large saucepan. Add milk, salt, pepper, and bullion cubes. Simmer, stirring often until thickened. Add soup and cream cheese to white sauce. Stir until smooth (may need to add a little more milk). Add boiled, shredded chicken, OR put frozen chicken in crock-pot and cover with sauce. Cook on high about 5 hours. Serve over rice.

Tarragon Chicken

4 boneless, skinless chicken breast halves (I use tenderloins b/c they cook faster.)

1 Tbs. butter

1 Tbs. extra-virgin olive oil

1 Tbs. chopped fresh tarragon

½ cup heavy cream

Fresh lemon juice, to taste

In a large pan, melt butter with olive oil over medium-high heat. When hot, add chicken, season with salt and pepper and sauté gently, turning until chicken is cooked through. Transfer chicken to a plate. Add tarragon and cream to pan. Stir with a wooden spoon, scraping any browned bits from pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2-3 minutes, season with lemon juice. Return chicken to pan and turn each piece several times in sauce until well coated and hot.

I serve with wild rice and a vegetable.