Beef and Potato Stew & Jalapeno Grilled Cheese
Nothing keeps me warmer on a windy winter day than a warm cup of stew and a cozy set of slippers. As we enter into a chilly season of snowfall and dark skies, I awaken the crock pots and get out the soup recipes. I like to differ my recipes from time to time so they never get old or overdone. Sometimes I used potatoes, sometimes I use extra meat- today I used what was on hand. Potatoes, celery, carrots, onion, and of course- what's a beef stew without the beef!
I start a mirepoix in the actual crock pot, browning the meat with the vegetables to soak in flavor. I keep the crock pot on high heat only until the meat is thoroughly cooked and then reduce it to low for the remainder. By that time, your crock pot and ingredients should already be hot and even bubbling, so your stew will continue cooking but without over-heating.
This is an easy dish to throw together and can be done almost effortlessly however potatoes can be slightly time-sensitive. It is important to add them last, but also to give them enough time to soften full
y. I usually add them to the hot crock pot about 1 1/2 hours before serving, keeping the crock pot covered for the entire duration.
So don't tell me you don't know what I serve with all my soups? Maximum comfort calls for maximum grilled cheese. Some like them plain, and some like them spiced up. Personally, I go for a cheesy jalapeno & onion grilled cheese.
Jalapeno Grilled Cheese
2 Tablespoons Butter
2 Slices Split-Top Wheat Bread
1 Slice American Cheese Single
1 Tablespoon Diced White Onion
1 Teaspoon Minced Jalapeno
Over a hot stove top, add 2 slices of bread, buttered on both sides. Heat to medium or until each side of bread has browned. Add cheese, diced onion and minced jalapeno. Top with remaining slice and let cheese melt. Cut in half and serve warm.
(About 1 Serving)
Warm Winter Beef & Potato Stew
1 Pound Cubed Stew Beef
4 Stalks Celery, Sliced
3 Large Carrots, Peeled and Sliced
1 Medium White Onion, Diced
1 Teaspoon Caraway Seed
1 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Oregano
4 Cups Warm Water
3 Beef Flavored Bouillon Cubes
2 Cups Boiling Water
4-5 Medium Yellow Potatoes
In a large crock pot, heat to high heat and add cubed beef. Add celery slices, carrot slices and diced white onion. Season with caraway seed, salt, black pepper and oregano. Cover and let cook until browned. Stir and cover until meat is fully cooked. When browned add 4 cups water, stir and let cook on low heat for 1 hour. In a microwave-safe cup, add 2 cups water and heat to a boil. Add 3 cubes bouillon flavor and stir with a fork or whisk until dissolved completely. Pour season mixture into stew, stir and cover. About 1 1/2 hours before serving, add cubed potatoes and season with any additional salt or pepper to taste. Serve warm when potatoes are soft and stew is thick.
(About 8 Servings)
⇨ Dont Forget to follow me on Facebook, Pinterest, Instagram & Twitter. Click the links below to follow more Broke Momma Recipes!
Comments
Post a Comment