Old Fashioned Beef Stew

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Ingredients

• 2 pounds beef stew meat cubed chuck roast
• 4 tablespoons cornstarch divided
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 cloves minced garlic
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 1 1/2 pounds red potatoes cut into bite-sized chunks
• 10 ounces pearl onions
• 4 medium carrots sliced
• 4 medium celery ribs sliced
• 1 teaspoon granulated sugar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/2 teaspoon paprika
• 1/4 teaspoon ground allspice
• 1/4 cup cold water

Directions

1. Dust 2 pounds beef stew meat with 2 tablespoons cornstarch

2. season with 1 teaspoon salt and 1/4 teaspoon black pepper.

3. In a large pot, heat 2 tablespoons olive oil over medium-high heat.

4. Add the beef and sear for about 5 minutes, until all sides are browned.

5. Stir in 2 cloves minced garlic and 2 tablespoons tomato paste.

6. Cook for 1-2 minutes until fragrant.

7. Pour in 4 cups beef broth and 1/4 cup Worcestershire sauce to deglaze 

8. scraping up any browned bits from the bottom.

9. Add the diced potatoes, pearl onions, sliced carrots, and sliced celery.

10. Sprinkle in the

    1. 1 teaspoon granulated sugar,

    2. 1/2 teaspoon dried basil,

    3. 1/2 teaspoon dried oregano,

    4. 1/2 teaspoon dried parsley,

    5. 1/2 teaspoon paprika, and

    6. 1/4 teaspoon ground allspice.

11. Stir to combine.

12. Bring the stew to a boil over high heat, then reduce the heat to low.

13. Cover and simmer for 90 to 120 minutes, until the beef is tender.

14. In a small bowl, mix 2 tablespoons of cornstarch with 1/4 cup cold water.

15. Stir until completely dissolved.

16. Slowly pour the cornstarch mixture into the stew, stirring constantly.

17. Cook on low heat for a few more minutes, until the stew thickens.

18. Taste and adjust the seasoning with more salt and pepper if necessary.

19. Serve hot.

Easy Lasagna Soup

 Ingedients

• 1 pound Italian sausage (spicy or mild)
• 1 medium onion, chopped

  

  Lasagna Soup

  
  
• 3 cloves garlic, minced
• 1-2 Jalapenos, sliced
• 1 can (14 oz) crushed tomatoes
• 4 cups beef or chicken broth
• 1 teaspoon Italian seasoning
• 1/2 teasoon Mrs Dash Garlic and Herb
• 1/2 teaspoon red pepper flakes
• 8 oz lasagna noodles, broken into pieces
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil or parsley, chopped for garnish

Directions

1. In a large pot over medium heat, cook the Italian sausage until browned, breaking it apart. 
2. Add chopped onions and cook until translucent, about 3-4 minutes. 
3. Stir in minced garlic and jalapenos and cook for another minute until fragrant.
4. Pour in crushed tomatoes, Chicken broth, Italian seasoning, and red pepper flakes.
5. Bring to a boil, then lower the heat and simmer for 15 minutes.
6. Add broken lasagna noodles to the soup, cooking until tender, about 8-10 minutes. Stir occasionally to prevent sticking.
7. Stir in mozzarella and Parmesan cheeses, allowing them to melt into the soup for a creamy texture. Adjust seasoning to taste.
8. Serve hot, garnished with fresh basil or (yuk!) parsley. 
9. Pair with crusty bread or a side salad for a complete meal.

Jalapeno Popper Grilled Cheese

Grilled Cheese Popper with Bacon

Jalapeno Popper Grilled Cheese

Everything we know and love about jalapeño poppers stuffed into one mammoth Jalapeño Popper Grilled Cheese. So spicy and so delicious! Yields four - 1/2 serving sandwiches.

Ingredients

• 4-6 large jalapeño peppers
• 3 ounces softened cream cheese
• 3 green onions, minced
• Mrs Dash Garlic and Herb, to taste
• 8 slices colby jack, or cheddar jack cheese
• 4 slices sourdough bread
• 1 Tablespoon Tomato Salsa like La Victoria
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• black pepper, to taste
• 8 slices of cooked bacon
• 2 tablespoons softened butter

Instructions

1. Crank your oven to 400°F.
2. While that is warming up, cook the bacon.
3. Place the jalapeños on a flat pan and char the jalapeños in the oven, turning once, for about 10-15 minutes.
4. Place charred jalapenos in a bag to steam.
5. After about 10 minutes, gently peel off the outer skin. Slice off the tops and discard. Note: I use a knife and scrape the skin downward and it comes right off.
6. Cook the bacon so that it isn't too overdone.
7. Cut the top and a small slice off the bottom of the pepper and discard.
8. Slice down one side of the pepper and lay it flat. Carefully remove the seeds and ribs of the pepper.
9. Next combine the cream cheese, minced green onion, spices, salsa, and black pepper in a small bowl. Note: I put it all in a food processor and zip it a few times!
10. Spread a thin layer of cream cheese on both slices of bread.
11. Next add two slices of cheese, then the jalapenos, followed by the bacon and add one more slice of cheese centered in the middle of the sandwich on top. (1)
12. Butter the outside slices of bread.
13. In a frying pan, grill the sandwiches until browned and the cheese has melted.

Notes:
(1) Adding the 3rd slice of cheese on top is to hold the sandwich together. The melted cheese is what holds the bread slice on to the sandwich.

* When removing the outer skin from the jalapeno, and removing the seeds and ribs, it is best to wear gloves.