| Around my house, beef stew is a favorite, with kids and adults alike. It's such a simple meal really. Not much to it. A few basic vegetables, some meat, stock and an extra or two and voila! Meal for many! 1lb beef stew meat, cubed (round steak works just as well)
1 tbsp ea of dried basil and dried oregano
4 medium potatoes, unpeeled, cut in quarters, then sliced
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp olive oil
4 carrots, peeled and sliced
1 15 oz can diced tomatoes
1 15 oz can chicken broth
1 15 oz can beef broth (or vegetable broth)
water
salt & pepper to taste
1 cup miniature soup pasta shells, any shape
1 10 oz bag frozen mixed vegetables | http://www.practicalkitchen.com/images1/stew3.jpg | | In a dutch oven, over medium high heat, cook onions and garlic in olive oil until tender, about 3 minutes. Add stew meat and brown on all sides. Toss in basil, oregano, potatoes, and carrots; stir to coat. Add canned tomatoes, broths and enough water to completely cover ingredients in pot. Add salt and pepper to taste. Reduce heat to medium low and cook, uncovered, for 1 1/2 - 2 hours, or until meat and carrots are tender. Increase heat to medium, add pasta and frozen vegetables; cook for ten minutes more, or until pasta and vegetables are tender. Serve with freshly grated parmasan cheese and garlic bread. Note: For soupier stew, add more water while stew is cooking (pictured). To freeze leftovers, put stew in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. Amanda Formaro is the entrepreneurial mother of four children. She and her husband live in southeastern Wisconsin. She is also the owner of FamilyCorner.com Magazine at http://familycorner.com |
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