Hi, everybody, how’s your weekend going? It’s been cold and rainy here for the last four days so I’ve been occupying myself by trying some new recipes. I made Amish onion bread and served it with my almost home-made vegetable soup. It was so delicious that I have to share the recipe. It makes a huge loaf so serve it when you have a big crowd or cut the recipe in half. Get the recipes for Amish onion bread and almost homemade vegetable soup here and here.
On cold winter days like yesterday nothing hits the spot more than a steamy bowl of soup or stew, and this hearty beef stew really hit the spot. This recipe is easy to prepare but requires a long cooking time to tenderize the meat and vegetables, so you’ll need to plan ahead. Here are the ingredients you’ll need to make beef stew:
3-4 pounds of stew meat (or a 4-lb. boneless chuck roast, defatted and cut into cubes)
1 tablespoon oil
1 can (14 oz.) beef broth
2 cans (14 oz.) diced tomatoes, undrained
1 cup red wine (or cooking sherry)
1 envelope Lipton onion soup mix
1 large onion, peeled and diced
1 package fresh mushrooms, cleaned and sliced
3-4 carrots, peeled and sliced into bite-sized pieces
6-8 fingerling potatoes, cubed
Seasoning salt and pepper to taste
Brown the beef in hot oil in a large pot over medium heat, stirring to ensure the meat browns on all sides. Add the beef broth, diced tomatoes, wine, soup mix, and onions. Cover and cook until the meat is tender (about 1.5 – 2 hours). Add additional beef broth or water if too much liquid evaporates during cooking. Add the mushrooms, carrots, and potatoes and cook until the vegetables are tender (about 1/2 hour). Season with salt and pepper. Spoon into bowls and serve with cornbread, butter, and honey.