Old Fashioned Beef Stew

Just found Stew meat on sale at my local supermarket, so I think it's a good time to prepare this classic winter favorite!

Ingredients:

• 1 pound Stew meat, cubed
• 2 Tbsp Flour
• 2 Tbsp vegetable oil
• 2 large yellow onions, thinly sliced
• 2 cloves garlic, minced
• 2 Tbsp Tomato Paste
• 2 cups beef broth
• 4 cups sliced carrots
• 2 cups sliced celery
• 2 medium potatoes, thinly sliced
• 1 cup green beans
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Directions:
Coat beef with flour. Heat oil over med-high heat. Add beef, saute until browned, about 6 minutes. Place on a plate. Add onions to pot. Saute for 6 minutes. Add garlic, saute 1 minute. return beef to pot. Stir in tomato paste & broth. Add enough water to just cover, boil. Reduce heat to low; simmer until beef is tender, about 60-90 minutes. Add veggies; cover partially;simmer for 15 minutes. In a small bowl, mix cornstarch and cold water; stir into stew. Increase heat and boil uncovered for 1 minute.

Company favorite - Tangy Pot Roast

The first time someone comes to dinner at my house, this is usually what they'll be served. I'm not a very good housekeeper, and this recipe lets me get the food ready first, so I can clean house right up until the doorbell rings. Shh, don't tell!

Tangy Pot Roast
Ingredients:

• 3-4 Pound Lean Beef Roast (look for the string netting - I get that kind!)
• 1 packet of powdered onion soup mix
• 1 can jellied cranberry sauce
• 4-6 small red potatoes, scrubbed

Directions:
Sprinkle the powdered onion soup mix around the bottom of the crockpot. Place the roast on top. You can leave the string on or not, it won't hurt the flavor. Spoon the jellied cranberry sauce around the sides of the roast. Cut the potatoes into halved or quarters, and place on top of the roast & cranberry sauce. Cook on High for 4 hours, or low for 6-8. I've cooked it as long as 10 hours (my normal time away from home) and the meat falls apart really easy, but it still tasted good. The cranberry sauce cooks into a delicious gravy. Sounds weird, but I promise it's really tasty!
Serve with a salad of baby greens.

My first request - Taco Soup

Okay Jackie – here you go! This recipe is great for fall, but I'll warn you, it feeds an army! You may need to invite a few friends over for dinner! It also freezes well, so you can always save half for another time! Just put the finished soup in a freezer safe container, and chill well. When you're ready to have it again, throw the block o' soup in the crockpot to thaw and reheat.

Taco Soup
· 1 pound ground beef, or ground turkey (can substitute chicken breast pieces or skip the meat all together if your veg SIL is coming over!) [1.99 for lean ground beef]
· 1 onion (yellow or white or red), Chopped [0.44]
· 1 packet taco seasoning [0.99]
· 1 can corn [1.00]
· 1 can kidney beans [0.99]
· 1 can garbanzo beans [0.99]
· 1 can black beans [1.00]
· 1 can stewed or diced tomatoes [1.00]
· 1 can tomato sauce [0.99]

· Tortilla chips [1.99]
Toppings:
· Shredded cheese [2.50]
· Sour cream [1.00]
· Guacamole [3.65]

In a large soup pot, saute onion in a little oil. Add the meat, brown and drain if desired. (If using chicken, cut into ½” chunks and just brown the outside.) Add all cans of ingredients, undrained.
Heat until nearly boiling. If you want to make this in a crockpot, just cook the onion and meat and throw it in the crockpot with the other ingredients. Cook on low for 4 hours, or on high for 2.

To serve: We like to crush a handful of tortilla chips in a soup bowl. We then add the soup, and desired toppings. You can also serve the crushed chips on top. If some people prefer a meat free meal, you can also serve the meat on the side like a topping.

[Total cost is about $20.00, and you can probably serve 10 people. This is even more affordable if you have some items already, or skip the more expensive things like meat or guac! An additional way to stretch the servings, is to add another packet of seasoning and 4 cups of water. The thinner soup is still SO filling!]

Let's get cooking! French Dip Sandwiches

This blog started when my knottie girlfriends asked about my dinner plans. Or maybe I was just bragging. But a few asked for my recipe for French Dip Sandwiches and Twice Baked Potatoes. Someone else had eaten my Taco soup, and wanted that recipe. They asked for a cookbook, but I’m not that cool. I’ll give you a blog though! Let’s get started with those original recipes.

French dip is super easy. At least the way I do it!

· ½ pound thick sliced roast beef per person from the deli. [10.00 for 1 pound]
· 1 roll per person [1.99 for 6, or about 70 cents)
· Butter [almost free, you ought to have this!]
· Beef broth (1/2 can per person) [1.49]
· 1 packet onion soup mix per 4 people. [1.00]

Mix the broth and powdered onion soup mix, and place the sliced beef in the mixture. This can even be done the night before. Heat beef & au jus until it’s hot. Meanwhile, slice the rolls and lightly butter them. Toast them under the broiler (or on the BBQ if hubby needs a chore!) until crispy. Place warm meat on rolls and serve with individual cups of warm au jus.

[Total cost is about $14 for two servings. You can use less meat per serving though - this is a lot of food!]