Monday, October 13, 2008

Stay-in-Bed Stew

2 pounds beef stew meat
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 tblsp olive oil
3 tblsp flour
3 cups beef broth
2 tblsp tomato paste
1 tsp Italian seasoning
2 onions, cut into 1 inch pieces
3 carrots, peeled and cut into 2 inch pieces (I use prepackaged baby carrots)
6 small new potatoes, cut in half
1/2 cup frozen peas, thawed (I used canned peas)
1 tblsp. chopped parsley

In a large bowl, combine salt, garlic powder, and pepper. Cut meat into 1 to 3 inch pieces. Add meat to salt mixture, toss to coat each piece well. Over med-high heat, place half the oil in a skillet. When oil is hot, bworn the meat in bathces, adding more oil when needed. Place browned meat in slow cooker. Sprinkle with flour and toss to coat. Add beef broth, tomato paste, Italian herbs, onions, carrots, and potatoes. Add more beef broth or water just to cover ingredients. Set slow cooker on low cover and cook 7 to 8 hours or cook on high for 3 to 4 hours. Stir in peas and parsley and serve.

To ensure that the meat browns nicely during prep, don't crowd the pan. Make sure the meat isn't touching and that the heat stays on med-high heat. It shouldn't cook, just brown.

Quick Corn-and-Cheese Chowder in Bread Bowls

4 pieces bacon, cut into thin slivers
2 (17 oz.) cans cream-style corn (I also use the frozen)
4 cups milk
3 cups frozen, diced hashbrown potatoes
2 green onions, chopped
salt and pepper to taste
1 cup cheddar cheese, grated

Fry bacon until crisp. While frying, combine corn, milk, potatoes, onion, salt and pepper in a soup pot or large saucepan. Place over medium heat and cook, stirring often, until just simmering. Just before serving, stir in bacon and cheese.

8 Servings.