Perfect Autumn Beef Stew

Serve with Cheesy Biscuits

Living in Southern California has caused me to really appreciate minor temperature and weather fluctuations.  On a normal day we may have variations of sun, morning clouds followed by sun, or... sun.

In the fall, when temperatures take a little dip, Southern Californians  immediately switch into seasonal mode and make the most of the autumn day.  People will be found in jeans, sweaters, UGGS, and North Face outerwear.  Being a Pacific Northwesterner, when I first witnessed this display, I used to chuckle, but now I too have adapted.  On those chilly, cozy fall days, I light a couple candles, put on my stay-at-home sweats (they're like Hammer pants made of fleece), and pull out the crock-pot and create the coziest comfort food I can think of.

We had a couple of those days last week so I was busy crockin' it up.  My hub loves it when I make something that's really beefy and potato-ish.  He's such a meat and potatoes kind of guy.  If I were to make meat and potatoes every night for the rest of his life, I don't think he'd complain, but I couldn't handle it...so it's not going to happen.

I like this recipe because it's not a heavy gravy-type beef stew, it's like like beefy vegetable soup, but it will thicken.  I also think this stew is almost better as leftovers after the flavors have had time to meld together.  If you like a thicker stew just use one can of stewed tomatoes, but I add two to stretch the meal a bit.

Beef Stew with Mushrooms & Vegetables

Ingredients

3-4 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 cups beef broth
1 tablespoon Better Than Bouillon- Beef (I love this stuff!!  Thanks to my aunt for introducing me to it).
1 tablespoon Worcestershire sauce
1 lg. clove garlic, minced
2 bay leaves
1 teaspoon paprika
8 oz. mushrooms, cleaned and sliced
1 lb. carrots, peeled and sliced
3 stalks celery, sliced
4 cups potatoes, peeled and diced
2 small onions, diced
2- 15 oz. cans stewed tomatoes (if you want a thicker stew, only use one)

Put beef in crock pot/slow cooker.  Mix flour, salt and pepper together and sprinkle over meat;  stir to make sure flour mixture coats meat.  Add remaining ingredients, mix well.

Cover and cook on low for 6-7 hours.  Stir occasionally.  Remove and discard bay leaf.

Serve with Cheesy Biscuits...recipe to follow.

Embracing the Slow-Cooker: Texican Chili

In the action-packed life of homeschool mom, activities coordinator, sports enthusiast, and taxi driver sometimes the role of chef gets moved to the back burner.  Many days we're doing easy, quick dinners like grilled meats, salads, and roasted vegetables.  These are great healthy meal options, but it's also great to mix it up.

I'm a lover of soups, stews and chili.  I have friends who joke that when they come over we're always having soup.  We don't have soups that often, but when I'm in the mood for them, we may have them every night for a week or so.

I think the soup bug hit me a couple weeks ago so I pulled out the slow cooker.  I've been on the hunt to find healthful recipes that are also flavorful.  Recently we had Texican Chili.  I've made some alterations to this Fix-It and Forget-It meal.  Our family likes a chunky, hearty chili and this one fit the bill.

Texican Chili

Ingredients

8 slices bacon, diced
2 1/2- 3 lbs. beef stewing meat, cubed
2- 28-oz. can stewed tomatoes
15- oz. can tomato sauce
16-oz. can kidney beans, rinsed and drained (I used two 16-oz. cans)
2 cups sliced carrots
1 medium onion, chopped
1 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup minced fresh parsley
1 tablespoon chili powder
1 teaspoon ground cumin
1/2-1 teaspoon kosher salt (to taste)
1/4 teaspoon black pepper

1.  Cook bacon in skillet until crisp.  Drain on paper towels.

embracing the bacon

2.  Brown beef in bacon drippings in skillet.

3.  Combine all ingredients in slow cooker.

Mounds of meat and vegetables

4.  Cover and cook on low 6-8 hours or until meat is tender.  Stir occasionally.

Beautifully Chunky!

Yum!

Beef with Barley Soup

If you have leftovers from the Italian Pot Roast this easy slow cooker soup recipe with delight your family and leave them asking for more.

Beef with Barley Soup

Ingredients:

Leftover juices from Italian Pot Roast
1 quart beef broth
1/2 cup sherry or red wine
2 teaspoons Worcestershire Sauce (or more- I opt for more)
1/2 cup pearl barley
8 ounces sliced mushrooms
2-3 cups leftover roast from Italian Pot Roast, chopped
Frozen peas & carrots
2-3 red potatoes, diced

Method:


Place above ingredients in slow cooker.  Cook on low for 5-6 hours.  Season with additional salt and pepper if necessary.

There's some serious meat in here!  I doubled my Pot Roast recipe to have extra meat for our semi-paleo family.

Lunch is served.

Lunch outside!  Can you tell I love this soup.  I took many photos of this Yum!  Enjoy!

Italian Pot Roast

This easy slow cooker recipe has become a favorite in our family.  During the busy season of sports or even in the summer when we're outside a lot, the last thing I want to do is spend an afternoon cooking.  This recipe has the benefit of providing two completely different meals.  On dinner night number one we enjoy The Italian Pot Roast.  With the leftovers we make the BEST Beef with Barley Soup I've ever had in my life.

Italian Pot Roast


Ingredients:


1 chuck shoulder roast (3-5 pounds)
salt and pepper
1 tablespoon extra virgin olive oil
2 large onions (sliced)
1/2 cups sherry or red wine
14 oz. can Italian-style diced tomatoes
1/2 tablespoon Italian seasoning
Salt & Pepper to taste

Method:

Salt and pepper the roast.  Brown the roast on all sides in olive oil.

Browned Roast.  Place in slow cooker.

Remove from pan and place in slow cooker.

In pan, saute sliced onions in drippings until starting to brown.

Onions ready to be sliced.  Tip: Save your eyes and light a candle.

The candle adds cooking mood lighting, but also the flame burns up the  gases that cause  your eyes to burn.

Beautiful sliced onions

Browning

Add garlic and red wine (or sherry).  Remove from heat.  Add tomatoes and spices.  Pour the mixture over the roast.  Cook in slow cooker for 8-10 hours on low.

Under this tomato & onion mixture is the roast.  

While this meal is cooking be prepared to have neighbors ask what you're cooking.  The aroma will make your mouth water hours before dinner is ready to be served.

We usually make pasta or rice to serve along the red sauce.  A Rustic Italian bread loaf is a great option also.

Watch for the next post about what to create with the leftovers.

Enjoy!

Lunch is Served: French Dip Sandwiches Cafeteria Style

I have to be honest, there are some life experiences kids miss out on when homeschooling. 

Years ago, when our kids were "wishing" they could go to public school I asked them why they would want to make to that decision.  I soon found out their curiosity concerning public school had nothing to do with academics or education.  It didn't even have anything to do with meeting or hanging out with other kids.  The response I received when questioning why they would want to do a short stint at public school was, "I wish we had recess and could ride a bus." 

Hmmm...Not what I expected, but thankfully we could easily solve this dilemma. 

They didn't realize the play time they had regularly accounted for a "recess."  When I would whisk them outside to run around to get the energy out, or take them for a bike ride, that was our recess.  And when we were walking down the road on our way to pick blackberries, that was our recess.  One day while on our way to town, we drove slowly past the local elementary school.  We viewed kids hanging on the chain link fence  forlornly watching us drive by.  I think that solved our recess issue. 

Next, we had to tackle the bus ride.  We went downtown and caught the transit bus.  We rode around the town watching people get on and off.  We were thoroughly soaking in the bus ride experience.  On another stimulating occasion, we had the opportunity to ride the bus while on the field trip to Disney World.  After these exciting adventures, I think the mystery and fascination of bus riding was a thing of the past. 

One additional experience I think homeschool kids miss out on is waiting for lunch in the cafeteria line.  I'm not referring to the cafeteria experience of today, but the lunch line from days gone by.  I was not a "buyer" growing up.  My mom made lunches for us daily and we were known as "bringers."  Even before we had all this research, I'm sure my mom knew making a homemade lunch was the best, most nutritious option for us.  On the rarest of occasions my mom would give us money for lunch.  I remember getting the tray (in 5th grade) and waiting for the lunch ladies to put a dollop of this and a dollop of that in each space.  Like I said, I may have bought lunch a handful of times in my whole public school lifetime, but I remember watching other kids with their trays.

So, to ensure there are no missed life experiences, we have the lunch trays here at home.  Some days we pull them out and go "Cafeteria Style."  I like them because I think they look incredibly cool and they remind me to provide a balanced meal for the kids.  With the multiple spaces to fill, I make sure we have protein, carbohydrates, vegetables, fruit, drink and of course a little treat.  If you're looking for trays, you can find the old Texas Ware style on ebay or Pottery Barn has offered some cute ones too.  I'm sure there are many options available.

I have to share this fabulous, easy, time-saving recipe for French Dip Sandwiches.  I found this recipe in Fix-It and Forget-It Lightly by Phyllis Pellman Good.  The recipe was from Loretta Weisz of Auburn, Washington.

If you're eating gluten-free or paleo, just enjoy the meat without the bread.  It is delicious!

French Dip Sandwiches

Ingredients:

2-3 pound top round roast, trimmed
3 cups water
1 cup soy sauce (you can go with the wheat free soy sauce)
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon garlic powder
1-2 bay leaf
5 whole peppercorns

Sandwich rolls

Place roast in slow cooker/crock pot.  Add water, soy sauce, and seasonings.

Cover.  Cook on high for 5-6 hours.

Remove meat from broth.  Thinly slice or shred.  Keep warm.

Strain broth and skim off fat.  Pour broth into small cups for dipping.

Butter rolls and brown slightly.

Serve beef on rolls.

Sandwich Ready

Side of homemade potato salad

Lunch ready to be served

Enjoy!  Cafeteria Style