Feeds:
Posts
Comments

Posts Tagged ‘stew’

I love pot pies (beef or chicken), but I’m really not a fan of heavy pastry with dinner. Whenever we have pot pies I usually scoop out the insides and leave the crust…talk about wasteful! So this recipe over at The Crepes Of Wrath has my name written all over it. It’s a chicken pot pie without the pie! I had a ton of frozen chicken pieces in the freezer waiting to be used up, so it was the perfect opportunity to give this one a try.

all systems go!

all systems go!

It’s not often that I cook using all four elements at once. This recipe will keep you busy 😉

plenty of chicken

plenty of chicken

I had a lot of chicken to use up, so I just went for it and cooked it all – it turned out fine, lots of chicken in each serving!

a lot of shredding to be done

a lot of shredding to be done

It might take awhile, but it’s definitely worth it. Plus you’ll get a ton out of this recipe, so there’s plenty to share (I passed a few bowls to my grandparents) or use for workday lunches (I had enough to do this too!).

looks a little weird at first!

looks a little weird at first!

It all looks good after the milk is added though! Make sure you have plenty on hand – you’ll be using 4 cups or so for this. I used 1%, it worked well.

just about done

just about done

Then just add the vegetables and chicken. Told you it made a lot! I should mention – the recipe calls for peas, which I forgot to grab at the store, so I increased the corn and carrots a little (and I already had extra chicken anyway). Next time though, I’ll definitely add peas – it did seem like it was missing something. I also think it could have used some extra seasoning…not sure what, but I’ll play around with it when I make this again.

finished!

finished!

I baked some quick rolls for the side, they were pretty good. You could do a salad or something as well, but there’s a good amount of vegetables in it already.

Check the link at the top for the recipe!

Read Full Post »

Beef and Noodles

This is so simple, but one of my favourites – and the Royal Taster’s favourite for sure. It takes a long time to cook, but it’s worth it.

There’s not a lot of ingredients to deal with – just chop up a little onion and garlic.

some onion

some onion

Then slice up the beef into bite size pieces, and that’s all the chopping involved which makes ME happy.

slicing beef

slicing beef

Once it’s all chopped, toss it all in some flour and fry in a little oil.

flour and frying

flour and frying

You can brown half the beef, remove and set aside, and then brown the remaining half with the onion and garlic. At least, that’s what it said to do. I did that the first couple times I made this one, then I started just browning all the meat at once. I don’t get the difference! Seems to work fine.

add the onion

add the onion

After the beef has browned a little, get the onion and garlic in there and keep it all frying. You’re almost ready to go sit down and watch TV for awhile (no kidding!). So measure out your beef broth, but try not to be as clumsy as me.

what a mess

what a mess

Yeah. Anyway, if you’re using Campbell’s beef broth (in the soup size cans), 3 cups works out to just over two cans – about 2 1/4. When I make this recipe, I reserve the rest of the can and add it with the noodles. If you think that might be too rich, you could use water instead. The recipe actually calls for frozen noodles, which I am guessing add a fair amount of water. Because I use egg noodles, I find you need to add some more liquid along with them. So I just use the leftover broth, although it does increase the flavour.

ready to simmer

ready to simmer

Add the broth, along with the last couple ingredients, and be prepared to sit back for awhile.

first check

first check

Still a long way to go…so a long while later, it’s finally time for the last step.

adding the noodles

adding the noodles

Finally, you get to add the noodles – and more broth or water if you prefer. I like these egg noodles because they’re a lot lighter than regular pasta and don’t take as long to cook.

all done!

all done!

Hooray…by the time we get to this point, I’m starving. I always forget to start this soon enough.

presentation is not my strong suit

presentation is not my strong suit

Recipe? This one is again from Better Homes & Gardens.

1 pound boneless beef (stewing beef like chuck roast or beef round)
1/4 cup flour
1 tbsp cooking oil
1/2 cup chopped onion
2 cloves of garlic, minced
3 cups of beef broth
1 tsp dried marjoram or basil, crushed (i like basil)
1/4 tsp black pepper
8 ounces frozen noodles
2 tbsp parsley if you want

1. Trim the fat from the meat and cut it into cubes (about 3/4 inch each). Coat the meat with the flour in a small bowl. In a large saucepan, brown half the meat in the oil. Remove it and set aside, then brown the remaining meat with the onion and garlic (add more oil if you need it). Drain off the fat and return all meat to the saucepan.

2. Stir in the broth, basil, and pepper. Bring to boiling, then reduce heat. Simmer, covered for about 1.5 hours or until the meat is tender.

3. Then add the noodles. Bring to boiling again, then reduce heat and cook uncovered for 25 or 30 minutes more or until the noodles are tender (if you do use the egg noodles it won’t take this long…more like 15-20). Sprinkle with parsley to serve.

So if you have some time on your hands, this is a must-try!

Read Full Post »