Beef Stew Meat Onions, celery, parsnips, carrots, Potates all cut large. Fresh mushrooms I added in some of my dehydrated mushrooms (2different kinds) & dehydrated caramelized onions Frozen peas 1/2CUP flour Bay leaf, thyme, salt & pepper
Brown meat on high heat with Vegetable oil. Get some color on meat along with color on bottom of pan. Once browned add in onions, celery, carrots, garlic, parsnips. Cook a few minutes.
Then I add flour til well combined. I add about 3 cups of beef stock first to the hot pot and make sure I stir and lift everything off bottom of pan. Then I add about 3-4cups of water, spices, potatoes, dehydrated stuff, & peas.
Bring to a boil and cook down til veggies are cooked and it’s nicely thickened. We serve this over Yorkshire pudding too.
The family loves my beef stewWe have the PC Choice brand but this one is just as good!
This was made from left overs, from my Portuguese Chicken dinner I made. Left over plate has Portuguese chicken cut, cooked carrots, cooked squash with skin, cooked corn and red & White onions. I also have my left over gravy pan full of bits and flavour I don’t want to get rid of. So put that pan over high heat, add couple cups of water to pick up all that goodness.Added to a Dutch oven. Cut fresh onions, carrots, celery, frozen peas & corn, cubed potatoes, the pan gravy, & the plate of left overs. Cover rest with water.Boil down til veggies are almost done then add in a bag of gnocchi. Should be nicely thickened when done. We love homemade soupWe have the PC Choice brand but this one is just as good.
5TBSP butter 1TBSP vegetable oil 3 pounds, about 4 medium onions (I like to use a variety), halved lengthwise, peeled, and thinly sliced 1TSP salt 1/2TSP ground black pepper 1/2TSP granulated sugar 1 1/2CUPS dry white wine 6 cups beef broth 10 sprigs thyme or dried 2 bay leaves 1 baguette 4 garlic clove, cut in half lengthwise 2 teaspoons sherry 4 ounces Gruyère cheese or I like to use swiss
Use a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions, cook onions until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar. Continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more. Add wine and raise heat to high. Cook couple minutes. Add thyme, bay leaves, broth to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning. Our oven was down this week. So while we were waiting for parts to arrive. We used to BBQ a lot this week. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.Put couple cups of soup in bowl, add couple cut toasted baguettes, top with cheese and we put in BBQ to melt. Or under the broiler til browned. Which we much prefer but you have to do what you have to do!We have the PC Choice brand but this one is just as good.
I find its really hard to get chowders to taste the same. Especially when your using different seafoods each time. And I know for me. I never have the same stuff on hand. This one had a nice variety, we loved it! I like a full soup. I don’t want just broth, I want each bowl filled with seafood and vegetables. I used A package of clams A package of small shrimp & scallops 14 black tiger shrimp 2 kinds of white fish cubed Celery, carrots, onions, & potatoes Can of corn Garlic Bay leaves, thyme, parsley, salt, & pepper 6-8CUPS chicken stock 1CUP half & half (if you like things rich, use cream) 1/2CUP flourFry up the onions, garlic, carrots, celery, cut potatoes with some Vegetable oil and some of the salt pepper. I use the Dutch oven I’m making my soup in. Fry for a few minutes til onions start to soften. Add in the flour and mix well. Turn the heat up. Add your stock and all your herbs and salt pepper. Bring to boil, stirring frequently, light boil til Veggies are done. Will be nicely thickened.
Last 20 minutes add in the corn, all seafood and your half and half milk and or cream. Lucky loves to supervise, he’s pretty good at it if I do say so myself. Lucky always has to be right beside mom and dad!We have the PC Choice brand but this one works just the same.
Do I smell sausage up there?! Well I think I do! This was such a good soup. I was disappointed when it was gone. 8 sausages out of the casing Onions , garlic, celery, & carrots Can diced tomatoes Can of tomato sauce Package of Cheese ravioli Thyme, rosemary & Italian spice Salt & pepperI’m way over here, do you see me?! Cook the meat, onions, celery, carrots, spices, garlic and salt/pepper together. Cook til meat is cooked. Then add Crushed tomatoes and tomato sauce. Light boil til Veggies are done. Then add ravioli last 10minutes before serving.We have the PC Choice brand but this one is just as good.
