Stocking the Freezer

by | posted in: Daily Happenings | 0

Stocking the Freezer

Things at my house get a little crazy sometimes.  I work somewhat of a normal Monday through Friday schedule, although it’s not 9-5, I work 2:30 to 11pm.  My husband owns a Car Service, so he is in and out at different times every day.   What I found to be really helpful, is to fill the freezer with delicious food that we can take out and heat up in a few minutes.  

This time, I made beef stew, chicken soup, pasta with almonds, tomato and white bean soup and chili.  I froze 4 servings of each in individual freezer containers.  I did a little more of the chili because you can use it on so many things, I always like to keep it in the freezer.  

All of these foods freeze very well.  I defrost them in the microwave, then transfer them to a pot and slow simmer until they are completely warm.

Last weekend, we had quite a snowfall here in the northeast.  At my house, we had somewhere around 24″.  We were snowed in all day Saturday, leaving us nothing else to do but lay on the couch and watch movies.  It was great not having to cook, but just go into the freezer and pick out whatever we wanted.

Give it a try, I guarantee you will be glad you did.

Traditional Beef Stew

by | posted in: Comfort Food, Traditional Beef Stew | 0

Beef Stew 1

This looks delicious.  I would love to have a bowl of this right now.  Rich, meaty with potatoes and carrots and a flavor that is glorious.  A roaring fire, a good movie and a bowl of beef stew is a winning combination.
Ingredients
3 lbs Beef cubes
1 Large Onion, chopped
3 Carrots
3 Potatoes
4 Cups Beef Broth
½ Cup Flour
3 Tbsp Vegetable Oil
2 TBSP Worcestershire Sauce
3 Cloves Garlic, minced
1 Bay Leaf
1 tsp Paprika
1 tsp Thyme
1 tsp Rosemary
1 Cup Red Wine
Salt & Pepper
Instructions
In a large dutch oven, heat the vegetable oil.  Dredge the beef in flour seasoned with salt and pepper. Brown the floured meat on all sides in the vegetable oil.  Remove the meat from the pan and set aside.  Add the chopped onion and cook until the onion is soft.  Add the minced garlic and cook for another minute.  Add the beef broth, red wine, Worcestershire sauce, bay leaf, paprika, thyme and rosemary.   When the mixture comes to a boil, add the meat back to the pot.  Simmer on low for 1 – 1 ½ hours.  Until the meat is fork tender.In the meantime, cut the carrots and potatoes into bite size pieces.  After the meat has been simmering for 1 – 1 ½ hours, add the vegetables to the pot.  Continue to simmer for another 30 – 40 minutes.  Season with salt and pepper.  Serve.