Tag: Stews

Soups

Potato Bean Stew

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When a friend of mine called the other day to tell me how great this soup was, I almost didn’t even write the ingredients down, as it sounded like something that I probably would never make. How glad I did. She found the recipe from Trisha Yearwood’s website. She had made it and said it was delish!  When I told Randy the ingredients, he informed me that I could make it, but he would just pick out the lima beans. I did just make it and Randy didn’t pick out anything. In fact, he kept saying, “this is really good, I’m glad you made it.” So here it is. It makes a great cool weather meal with cornbread!

5 small red potatoes, peeled and chopped in small pieces

2 carrots, pealed and slices

1 clove garlic, minced

1 tables olive oil

1/2 small purple onion, diced

1 can Rotel Mild Tomatoes & Green Chilies

1/2 of a 16 oz bag of frozen lima beans

1 (32 oz) box chicken broth or vegetable broth

1 (14.75 oz) can cream style corn

In a Dutch oven, saute onion and garlic in olive oil until onion is tender. Add rest of ingredients and add salt and pepper to taste. Place in preheated 350 oven and bake for 2 hours or until potatoes and carrots are tender.

Meats · Soups

Green Chile Beef Vegetable Soup

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I cooked lunch for a meeting today. Thinking that maybe, just maybe it might be cooler weather, I planned on making a pot of soup. But as the day dawned, it became apparent that it was going to be in the 90’s. Was too late to change the menu, so soup it was. We were just going to have to turn down the air conditioning and pretend that we lived up north and because it was Oct, it should be cool. The soup ended up really so good and all of the ladies absolutely loved it. It is just a little different than most veggie soups because of the added green chile enchilada sauce that is added.

1 package of thinly sliced round steak, cut into tiny cubes

1 large can (about 20 oz) crushed tomatoes

1 small can of mild green chile enchilada sauce

1 small can mild green chiles

1 can Rotel Tomatoes with chiles, mild

1 onion, chopped

1 cup of chopped celery

2 green bell peppers

1 bag of cubed butternut squash

3 medium potatoes, peeled and cubed

1 cup of chopped carrots

1 can cut green beans, drained (not French style)

2 cups cabbage, chopped small

1 small zucchini, cubed

1 small yellow squash, cubed

1 regular size can of navy beans, drained

2 teas chopped garlic

1 regular size can of beef broth

1 to 2 cups water

In 2 table olive oil, brown chopped beef with onion until all meat is browned. Add the celery and bell pepper, salt and pepper to taste along with the garlic. Saute the mixture until the onions, celery and pepper is softened. Add all of the tomatoes, enchilada sauce, green chiles and broth. Add all the rest of the ingredients, except water.  You can add more water if needed if it cooks down more than you would want. I used about 1 cup of water. Season to taste with salt and pepper and cook in crock pot on low all night or in a heavy pot in oven for about 3 hours at 325, or until all the veggies are tender and sauce is a little thick.

Served this with green chile cornbread and fresh apple cake. Was a great lunch!

for the cornbread, I used a package of Martha White yellow corn bread mix and just added a small can of mild green chiles,1/2 cup shredded sharp cheddar cheese and made them into muffins. The fresh apple cake is on the blog!

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2nd Winter Soup

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This week has brought emails and phone calls from family and friends who are relaying how cold it is in Texas. I do miss that. I love when the cold weather is howling outside, the fireplace is lit and I get in the kitchen and bake away. It is my favorite time of the year. Plus, when it is dark and cloudy, dust doesn’t show as well as when the sun comes out. I love that. This beef stew is perfect for the cold winter nights when all you want to do is sit by the fire and eat everything in sight. (I think I do that in summer also, without the fire place)

2 pounds trimmed boneless chuck roast, cut into 2″ cubes

1 1/2 teas kosher salt, divided

1 teas ground black pepper

2 tables canola oil”

3 medium yellow onions, halved and cut into slices

6 garlic cloves

1 (12 oz) nut brown ale

1 1/4 cups unsalted beef stock (such as Swanson)

1 pound carrots, peeled and cut into 2″ pieces

1 1/2 lb baby Dutch potatoes, halved

4 thyme sprigs

2 bay leaves

2 tables flour

1 tables Dijon mustard

1 tables red wine vinegar

1/4 cup flat-leaf parsley leaves

Heat a large skillet over medium high heat. Sprinkle beef evenly with 1/4 teas salt and 1/4 teas pepper. Add 1 1/2 teas oil to pan; swirl to coat. Add half of beef to pan; cook 6 minutes, turning until well browned on all sides. Remove beef from pan. Repeat procedure with other half of beef; remove beef.

Add remaining 1 tables oil to pan drippings; add onions and garlic. Saute 4 min. Add beer, scraping pan to loosen browned bits. Bring to a boil; cook 2 min. Stir in 1 cup stock, remaining salt and pepper., Bring to a simmer. Carefully pour mixture into a 6 qt electric slow cooker. Add beef, potatoes, carrots, thyme and bay leaves. Cover and cook on low for 7 hours.

Combine remaining 1/4 cup stock and flour, stirring with a whisk. Stir flour mixture into stew; cook 15 minutes or until thickened. Stir in mustard and vinegar. Discard thyme sprigs and bay leaves. Sprinkle with parsley.