Saturday, November 20, 2010

beef stew

(this photo really sucks, I should stick to stealing them.)

Beef Stew

5 russet potatoes
3 large carrots
4 TB butter
1 TB minced garlic
1 pkg beef stew seasoning
2 cups water
2 cups leftover roast, shredded*

Peel & chop vegetables. Place 2 of the chopped potatoes into a small pot, cover with water and bring to a boil. Simmer until they start to fall apart.

Meanwhile, melt butter in a large soup pot. When it begins to bubble, add the garlic and saute for 2 minutes. Add the potatoes and carrots- saute for about 10 minutes or until golden. Cover with water, bring to a boil, and simmer until potatoes are fork tender.

Mash or puree the small pot of potatoes. Stir the seasoning into the water, and pour into the puree. Stir in the roast, and add to the large soup pot. Reduce heat to low- simmer for 10 minutes, stirring frequently.

Serve in bread bowls or with bread.

After dinner Danny told me that this was the best beef stew he has ever eaten. I usually make it in the crock pot and I just use stew meat- but today I had leftover roast and didn't plan enough time ahead to dig out the crock pot-so I have learned my lesson and will make it like this from now on!

* I love making a large roast and then using the "leftovers" for this soup- (among other dishes) it makes such a delicious stew, and saves time!

Thursday, November 18, 2010

the best potato cheese soup ever

The only thing I enjoy about the colder weather is making soup- we never seem to want it in the summer. I had this for lunch today after raking leaves out in the cold for an hour, and it really helped to warm me up!

This recipe could easily be doubled for a crowd.

(I stole this photo)**

Potato Cheese Soup

6 potatoes
4 TB butter
1 TB minced garlic
2 TB chicken stock base/bullion*
1/2 tsp salt
1/4 tsp pepper
2 cups half & half
2 cups cheddar cheese, shredded
crumbled bacon (optional)

Peel & chop potatoes. Place half of the potatoes into a small pot and cover with water, bring to a boil and then simmer until they start to fall apart.

Meanwhile, in a large soup pot, melt butter over medium heat. Once bubbly, add the garlic. Saute for 2 minutes, then add the larger potato chunks. Saute for about 10 minutes, stirring frequently. Cover with water and simmer until the potatoes are fork tender.

Mash the smaller potatoes, leaving the water in the pot. Stir in chicken bullion, salt and pepper. Add mixture to larger pot. Set heat to low. Stir in the half & half. Slowly add the cheese and stir until melted. Simmer for 5- 10 minutes- add more salt & pepper if desired.

Garnish with bacon and more cheese. Serve with bread.

*could be substituted for vegetable stock bullion
**I never seem to take photos of the food I make, just the desserts.