Beef Stew

 

2 1/4 lbs. Chuck roast, trimmed of excess fat, cut into cubes

1/4 cup all-purpose flour 

2 Tbsp tomato paste 

41/2 cups beef stock

1 package brown gravy mix

2 tsp Worcestershire sauce 

1 tsp thyme

2 bay leaves

2 pounds red potatoes, scrubbed and rinsed clean

4 large carrots

Preheat oven to 300 and heat pan on stove top Move oven rack to lower third of the oven

Heat 1 Tbsp olive oil in a large oven safe pot over medium-high heat.

Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot with space between pieces.

Sear until browned on bottom, about 3 – 4 minutes. Turn and brown on opposite side, about 2 minutes longer. Transfer to a plate

Add another 1/2 Tbsp oil to pot and repeat process with remaining half of beef. Transfer second batch of beef to the plate as well.

Reduce heat to medium, add 1 Tbsp olive oil then add onions. Saute 5 minutes or until slightly golden brown. Add garlic and saute 30 seconds longer.

Stir in flour and tomatoes paste, and cook stirring constantly, about 45 to 60 seconds While stirring slowly pour beef stock in and scrape up browned bits from the bottom of the pot. Add Worcestershire sauce and gravy pack.

add herbs and simmer: Return beef to pot 

Cover pot with the lid and transfer to the oven. Let cook 1 1/2 hours .

Once time is almost up cut the potatoes into 1-inch cubes, then peel and cut the carrots into 1-inch slices. Stir potatoes and carrots into stew then cover and return to the oven.

Bake until vegetables are tender, about 1 1/2-2 hours longer. 

Remove bay leaves,  season stew with salt and pepper to taste.

Chicken Noodle Soup

 Went to Costco and picked up a rotisserie chicken, more out of habit because I use to buy them to make my dogs food with them. Well my husband ate the legs and I ate a wing then had all the chicken leftover. Since it is a cold day I figured it would be a good day for chicken noodle soup.

I should call this anything in the kitchen soup.

1 Tbl olive oil

1 onion, chopped

3 stalks celery, chopped

Leftover rotisserie chicken, chopped

1 bag of frozen mixed vegetables ( mine had corn, peas, green beans and carrots)

10 cups water (or chicken broth)

Better then bouillon chicken (add as much as you like, I like mine to have a rich chicken flavor so I add a few tablespoons)

Half a bag of egg noodles.

1 tsp Oregano

1 tsp basil

Salt and pepper to taste.

Heat olive oil in large pot, toss in onions and cook for a couple of minutes, add celery and cook for a few more minutes. Add remaining ingredients bring to a boil turn down pot and cook for 20 minutes.

If you're feeding a large crowd just up your water add more bouillon to it and the whole bag of egg noodles and more vegetables.

This is a really fast easy meal. My husband keeps talking about how good it is.