Beef Stew (Garlic and Rosemary style)

Rosemary and Garlic Beef Stew

Beef Stew (Garlic and Rosemary style)
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In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Beef Stew (Garlic and Rosemary style)
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Votes: 0
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Rate this recipe!
In our house my husband Tom usually makes the beef stew. It’s really nice that he likes to cook and he’s actually good at it. Stew is one of his favorite wintertime comfort foods. A tradition that started when the kids got to be teenagers, was that they got to pick what they had or what restaurant they went to for their birthdays. This carried over to Tom and me as well. This year, Tom decided he wanted to stay home, not go anywhere and he was planning to make stew and black raspberry pie. I decided to surprise him and make the stew for him, hoping that it meant his stringent standards, as he’s the pro stew-maker in our house. Side note: He did make the pie, a few days before, so I decided to make the Peach Cobbler as his birthday treat, per our daughter, Ashlie’s request. I put this in the crockpot, but if you wanted to cook on the stovetop, it would work just fine too! This smelled sooooooo good cooking. Hope you enjoy as much as we did.
Servings
6-8 servings
Cook Time
4-8 hours
Servings
6-8 servings
Cook Time
4-8 hours
Ingredients
Servings: servings
Units:
Instructions
  1. Wash your produce and chop the celery, carrots, and onion. Cut the potatoes into bite-sized pieces and put into the bottom of your crockpot or pan.
  2. Add the flour, salt and pepper into a mixing bowl and add the stew meat and toss to coat the meat.
  3. In a large cast-iron skillet, heat the oil and add the garlic, cooking about a minute or so. Add the floured meat, along with the rest of the flour in the bowl. Let the meat cook until nice and browned on all sides. I found it works best if you don’t keep stirring it. Let it cook a few minutes and then turn, let it cook a few minutes, turn, until it’s all nicely brown.
  4. Add the meat on top of the vegetables in your pot.
  5. Turn the heat down, add the broth to the skillet along with the mustard, Worcestershire, tamari, sucanat, rosemary and thyme to the skillet, stirring to combine the brown bits in the skillet with all the other goodies until mixed and everything is dissolved off the bottom of the skillet.
  6. Pour this sauce over all the other goodies in the pot. It probably won’t cover everything, that’s okay.
  7. I cooked this on high for 4 hours or you could cook on low for 8 hours. If using the stovetop, medium-low, stirring occasionally for about 4 hours.
  8. Add more salt if needed, stir well and serve with your favorite sourdough bread!
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Open-Faced Barbeque Chicken Melts

Barbeque Chicken Open Faced Sandwich

Open-Faced Barbeque Chicken Melts
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Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Open-Faced Barbeque Chicken Melts
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Since I make bone broth a lot, I have chicken meat that I canned. This worked well for this recipe or you could use leftover chicken meat as well. I love a good zingy barbeque sauce and since most of the store-bought versions have less than desirable ingredients, it’s super easy to make your own. This kind of sandwich really is easy to adapt to anything that your family likes or has on hand for that matter. I had a couple mushrooms that needed to be used, therefore they got added, but if you don’t like them, don’t use them. It’s that easy and easy for a quick lunch or supper.
Servings
3 slices
Servings
3 slices
Ingredients
Servings: slices
Units:
Instructions
  1. In a cast-iron skillet, heat the oil over medium-heat. Add the garlic and onions and cook for approx. 5 minutes, stirring so as not to burn them.
  2. Reduce the heat to a low setting and add the ketchup, sorghum or molasses, sucanat, peppers, vinegar, Worcestershire sauce and salt to taste and stir.
  3. Let this simmer together for 2-25 minutes. Taste when done and adjust taste to your liking, more salt or sugar. This is a good recipe to make ahead of time and have on hand for those times when you want to barbecue your meat or add sauce to your dishes.
  4. Once the sauce is done, or if you made ahead of time, as I like to do, the sandwich melt becomes quick and easy.
  5. In a bowl, add the chicken, the mushrooms, additional onion, if you like or any other add-ins your family likes. Mix in enough sauce to coat the meat to your liking.
  6. Place the sourdough bread slices or open face sourdough buns on a baking sheet or stone and add your barbeque meat to the top. Pile on as much as you like.
  7. Sprinkle the top with cheese, again as much or little as you like and bake for 10-12 minutes or until heated through and cheese is melted. I did this at 375 degrees but you could do at 350 for 5-8 minutes and switch to broil and brown the cheese, either works great. It’s really a matter of preference.
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Chicken Fajitas

Chicken fajitas

Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Chicken Fajitas
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Combine first 6 ingredients, stirring well. Place chicken in a zip-top plastic bag. Add 3/4 cup beer mixture to bag; seal. Reserve remaining beer mixture. Marinate in refrigerator for 1 hour, turning occasionally. Combine onion, bell peppers, and remaining beer mixture in a zip-top plastic bag, and seal. Marinate for 1 hour at room temperature.
  2. Heat a grill pan or basket over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and black pepper. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm. Remove onion and bell peppers from bag, and discard marinade. Add onion mixture to pan; cook for 6 minutes or until tender, turning after 3 minutes. Toast tortillas in pan, if desired. Place 2 tortillas on each of 4 plates, and divide chicken mixture evenly among tortillas. Divide onion mixture evenly among servings. Garnish with jalapeño slices. Serve with salsa, sour cream, and cilantro, if desired.
  3. Recipe adapted from www.cookinglight.com
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