Beef Stew

One of the favorites when the weather turns colder!   This stew is a classic and is sure to satisfy cravings for home cooked comfort food!

Serves 6
Ingredients
2 lbs. trimmed stew meat
2 Tbsp. vegetable oil
6 c. beef stock
1/2 c. tomato juice
1 Tbsp. worchestershire sauce
1 clove garlic, crushed
1 bay leaf
3 carrots, chopped into bite size pieces
3 ribs celery, chopped into bite size pieces
4 potatoes, peeled and chopped into bite size pieces
1 tsp. salt
1 tsp. sugar
1/2 tsp. pepper
1/2 tsp. paprika
2 Tbsp. cornstarch


In a dutch oven, brown the stew meat in the hot oil.   Add in stock, worchestershire, garlic, bay, onion, sugar, paprika, salt & pepper.

Cover and simmer for 1.5 hours.

Add in potatoes, carrots, celery and simmer for an additional 40 minutes.  
Remove garlic & bay leaf.

To thicken the gravy, mix the 2 Tbsp of corn starch in 1/2 c. water.   Slowly add it to the simmering stew. 

Add in tomato juice.

Serve with biscuits. 

Weekly Menu

Monday - Beef Stew w/ Biscuits
Tuesday - Chicken Parmesan
Wednesday - Leftovers
Thursday - City Chicken, Pierogi, Bigo's, Cucumber Salad
Friday - Out
Saturday - Beef Stir Fry
Sunday - Chicken Piccata

Beef Stir Fry

Chinese take out is a favorite in our house!  But in an effort to save money, I have been on a hunt for recipes that replicate the flavor from our favorite Chinese restaurants.  We had a hit with the Sweet & Sour chicken, and this one is another winner!!   This recipe is flexible and can substitute your favorite veggies and can even use chicken or pork!

Another bonus is this comes together quick, so it's perfect for a weeknight meal.  It's also really easy to prep ahead of time by chopping your veggies the day before and marinating the meat earlier in the day.

 

Ingredients

1-1/2 pound Flank Steak, trimmed of fat and sliced very thin against the grain **Putting the steak in the freezer for 30 minutes prior to cutting makes this step much easier!

1/2 cup Low Sodium Soy Sauce

3 Tbsp Sherry Or Cooking Sherry

2 Tbsp. brown Sugar

2 Tablespoons Cornstarch

1 Tablespoon Minced Fresh Ginger

8 ounces, weight Fresh Snow Peas, Ends Trimmed
4 oz. shredded carrots
1/2 onion, sliced
2 c. broccoli, chopped

5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal

Salt As Needed (use Sparingly)

3 Tablespoons Peanut Or Olive Oil

Crushed Red Pepper, For Sprinkling

Jasmine Or Long Grain Rice, Cooked According To Package

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

 

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add vegetables and stir for 2-3 minutes seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl.

Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.)

Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the vegetables. Stir over high heat for 30 seconds, then turn off heat.

Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice

Roasted Cauliflower

A quick and easy side dish!   I keep this in regular rotation throughout the winter.  It's easy with very little prep and just throw it in the oven.  A great way to make cauliflower part of your meal. 

Ingredients - Serves 4

1 head cauliflower, cut into florets
3 Tbsp. Olive oil
Salt & Pepper

Preheat oven to 400 degrees.

Place cauliflower on a cookie sheet and drizzle with olive oil, salt, & pepper. 

Mix until well coated.

Roast for 20 minutes, until cauliflower is tender and golden brown. 

Parmesan Crusted Pork Chops

Ingredients - Serves 4

4 boneless, thin cut pork chops
1/2 c. grated parmesan cheese
1/2 c. bread crumbs
1 egg, beaten
2 Tbsp. olive oil

Mix parmesan and bread crumbs on a plate.  

Heat a large saute pan and add olive oil. 

Trim the pork chops and dip in the egg. 

Dredge the chops in the cheese/bread crumb mixture and place in the hot pan.  Pan fry on each side for approximately 2 minutes per side, until golden brown. 

Place pan in oven for 10 minutes to finish cooking the chops. 
    *If pan is not oven safe, place in a oven safe dish. 

Philly Sloppy Joes

These are a quick and easy variation on the traditional sloppy joes.  Best part is they can be made in the crock pot!     These were fine for a quick dinner, but nothing I'll keep in the regular rotation.  I think next time, I will try to thicken up the sauce a little, it made the buns very soggy. 

Ingredients - Serves 4

1 lb. ground beef
1/2 onion, diced
3Tbsp. A1 Steak Sauce
1 c. beef stock

4 slices provolone cheese
4 hamburger buns. 

Mix the ground beef with onions, A1, & stock.
Place in a medium crock pot and cook on low for 6-8 hours.
Break up the meat with a spoon and serve on buns with melted provolone cheese.

Weekly Menu

Monday - Slow Cooker Philly Sloppy Joes
Tuesday - Parmesan Crusted Pork Chops, Roasted Cauliflower, Crescent Rolls
Wednesday - Leftovers
Thursday - Squash Soup, Grilled Cheese
Friday - Leftovers
Saturday - Game Night!  Probably order pizza
Sunday - Korean Beef Tacos