When I was growing up, I was blessed to have my grandparents live in a downstairs apartment in our house. My grandmother would cook dinner (the noon meal) for whoever was there or happened to drop by. The leftovers were saved for supper (the evening meal) for she and my grandfather and for my brother and me as snacks when we got off the school bus in the afternoon. This simple dish was one we looked forward to along with her fried okra. Mama Tomerlin raised her 9 children and blessed her 36 grandchildren with her wonderful “scratch cooking” – a cook who could go into the kitchen and make a delicious meal from whatever was on hand.
Provided by: EasyRecipesCooking.com
Prep time: 1 hours 10 minutes
Cook time: 30 minutes
|4 – 5 – (or whatever amt. needed) red potatoes, peeled and washed|
|– slice of onion|
|– salt and pepper|
|2 – 3 tablespoon(s) butter|
|1 – 2 teaspoon(s) flour|
- Cut peeled potatoes into quarters. Place in saucepan and cover with COLD water. Add salt and bring to a slow boil on stove eye. Cook on low heat (cooking on high heat with cause them to mush and not keep their shape). Add onion slice for flavor, remove it later if you don’t want to serve the onion in the potatoes. When tender, add butter and thickening. For thickening – Put flour in a small container, add small amt. of salt, add small amt. of cold water and stir into a thin paste. (You may need to add a bit more water.) Stir until all flour lumps are dissolved. Add to potatoes and bring to a low boil. NOTE: As with any thickening, whether you are using flour or cornstarch, you must bring it to a boil for it to thicken properly. Boil until liquid is at desired thickness. Add black pepper as desired.
This beef and potato stew is slow-cooked to perfection, with a richly flavored sauce and tender bites of beef and vegetables. You can make this comforting stew ahead of time to serve to guests or to have on hand to reheat as an easy weeknight dinner.
Provided by: EasyRecipesCooking.com
Categories: Healthy Beef Stew Recipes
Total time: 3 hours 45 minutes
|3 pounds boneless beef chuck roast, cut into 1 1/2-inch pieces|
|1 ½ teaspoons salt, divided|
|1 teaspoon ground pepper|
|2 tablespoons extra-virgin olive oil|
|2 medium onions, chopped|
|8 cloves garlic, peeled and smashed|
|¼ cup unsalted tomato paste|
|1 tablespoon chopped fresh rosemary|
|¼ cup all-purpose flour|
|2 cups dry red wine, such as cabernet sauvignon|
|4 cups unsalted beef broth|
|5 fresh thyme sprigs|
|1 bay leaf|
|1 (24 ounce) package baby Yukon Gold potatoes, halved|
|3 medium carrots, peeled and cut diagonally (1-inch)|
|2 tablespoons balsamic vinegar|
|1 tablespoon prepared horseradish|
|Chopped fresh parsley for garnish|
- Position rack in bottom third of oven; preheat to 325°F. Heat a large ovenproof Dutch oven over medium-high heat.
- Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. In 3 batches, add beef; cook until browned on 2 sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining beef.
- Reduce heat to medium and add onions and garlic; cook, stirring often, until softened and starting to brown slightly, about 3 minutes. Add tomato paste and rosemary; cook, stirring constantly, until fragrant and the tomato paste darkens, about 1 minute. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute.
- Stir in wine and bring to a boil; cook, stirring, until glossy and thickened, about 5 minutes. Add broth, thyme sprigs, bay leaf and the remaining 1/2 teaspoon salt; bring to a boil. Stir in the beef and any accumulated juices. Remove from heat and cover tightly with a lid. Transfer to the oven and bake until the sauce has reduced and the beef is mostly tender, about 2 hours.
- Remove from oven; stir in potatoes and carrots. Cover and continue baking until the beef, potatoes and carrots are tender, about 1 hour.
- Stir in vinegar and horseradish. Garnish with parsley, if desired.
Calories 435 calories, CarbohydrateContent 30 g, CholesterolContent 111 mg, FatContent 11 g, FiberContent 5 g, ProteinContent 42 g, SaturatedFatContent 3 g, SodiumContent 671 mg, SugarContent 7 g