Well, its cooooooold here in north Texas! we have wind chills into the below’s . The kids are out of school and it is crazy around here. We have done our traditional making donuts out of canned biscuits and home made hot chocolate for breakfast. We have not been able to make it to Starbucks (our other fun tradition for the first snow of the season) because the roads are too bad. Everyone is still in pjs and we are looking forward to having a warm dinner, sitting by the fire and watching the school closings in hopes of another day tomorrow (ok…they are…not necessarily me–just being honest :)).
One of my favorite cold weather meals is beef stew. I have made it for years, and it was *ok*, but when we lived in McKinney, we frequented the pantry, a homestyle cooking restaurant. The food served was, again, *ok*, but the desserts were to die for good and I loved going in the afternoons during nap time, when the older ones were finishing school work. I could just escape for a bit and breathe. They have a cookbook that I honestly got for some of those yummy desserts, but after looking through it, decided to try some of the other recipes…oh, so glad I did….this one is one of our favorites out of the book. Once we tried it, my old way of making beef stew became a forgotten memory…this is how it is done from here on out….enjoy! oh, one of the main tricks to this recipe (and any like this using potatoes) is to cook the potatoes ahead of time…what I do is have a baked potato dinner the night or two before, making enough for this meal…once cooled, they are a cinch to peel and cut up and they don’t dissolve in the cooking process….makes it really, really yummy!!!
- 1 1/2 lbs stew meat
- 2 Tablespoons olive oil
- 2 onions, diced coursely (if you have read earlier posts, you know I blend these up in the liquid that is used–much more accepted by the kids)
- 3 Tablespoons beef base or beef broth ( I ALWAYS keep chicken, beef and veggie base on hand)
- 2 Cups celery, sliced
- 4 potatoes, baked and cooled overnight–then on cooking day, peeled and diced
- 4-6 carrots, sliced (depending on how much you like)
- 1 can peas ( I never use these, since if I did not one person would TOUCH the whole meal–I put in corn, either canned or frozen–I like frozen better)
- black pepper
- kitchen bouquet (i don’t use this–I add a couple of tablespoons of worcestershire sauce instead
- 6 Tablespoons flour
- 1/2 Cup butter, melted
In a large pot, cook beef in oil until browed on the outside. Add onions, beef base and about 4-5 cups of water. Cook on low heat for about 1 hour. Add celery, carrots, potatoes and corn, if desired. Continue cooking until vegetables are tender (about 30 minutes). Stir flour into butter. Slowly whisk into stew, until desired thickness is achieved. Add peas. Season with pepper, kitchen bouquet and /or worcestershire sauce.
I always make these yeast rolls with this stew…it is a given now…to be able to sop up the juices and gravy with these rolls and then to eat them for dessert with butter and honey…..ewwww weeeeee!
I actually think I got this recipe in Home Ec in High School….YAY, Mrs. Clark. Thank you! I think they are the little angle biscuits we made first year, but no matter…they are so good! We have them now at most Holiday meals because you can make the dough ahead and pull it out when you are ready. SOOOO good!!!!
refrigerator yeast rolls
- 1 package dry yeast (I use bulk and use 1 Tablespoon)
- 1/2 Cup warm water
- 1/2 Cup shortening, melted ( I use butter)
- 4 1/2 Cups flour
- 1/2 Cups sugar
- 1 Tablespoon + 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 Cups buttermilk
Preheat oven to 400*. Dissolve yeast in water and let stand for 5 minutes. Stir in butter. Combine dry ingredients in another bowl. Add to yeast mixture. Mix and turn dough. Knead on a floured board until a good texture (don’t ya love detail–its from high school…sorry)….I just knead until its easy to handle and not too gooey. Shape dough into ball, place in a greased bowl and cover till ready for use. When ready, make small balls (size depends on your need and desire–we have had them the size of golf balls and the size of softballs). Put on a ‘pammed’ cookie sheet ( I put them just barely touching to make them rise up and be soft on the sides). Bake for 8-10 minutes in 400* oven. Sometimes, I will brush them with butter as they get out of the oven.