Mama’s Italian Beef Stew

mamas beef stew bowlIngredients:

3 lbs chuck roast or thick sirloin steak, trimmed and cut into 1 inch pieces
6 carrots, peeled and sliced into large pieces
3 large white potatoes, unpeeled and cut into chunks
5-6 (2 pounds) ripe tomatoes, well crushed by hand
3 stalks celery including leaves, cut into large pieces
1 sweet onion, chopped
2 t ground basil
1 t Mediterranean oregano
1/2 t ground black pepper
Salt to taste
2 T olive oil

Optional: hot red pepper flakes Read More



Corn and Potato Chowder

Ingredients:

8 thick strips meaty Applewood smoked bacon, cut to 1 inch lengths, trimmed of excess fat
1 medium onion, chopped
1 cup celery, chopped
1 T olive oil, if needed
1/4 cup fresh parsley, rinsed, dried, and chopped
2 (15 oz) cans creamed corn
2 (15 oz) cans sweet corn
6 cups red potatoes, skin on, chopped to large chunks
1 quart whole milk
4 cups chicken stock, unsalted
1 1/4 t thyme
8 drops Tabasco sauce
Fresh cracked black pepper to taste
Salt to taste
4 tablespoons butter, unsalted
4 tablespoons flour
1 pint heavy cream Read More


Creole Chicken and Rice Stew

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Serves 8
Ingredients:

1 T olive oil
2 cups carrots, sliced
1/2 cup celery, sliced – include a bunch of the leaves
1 small onion, chopped, approximately 1 cup
1/2 bell pepper, chopped
1 heaping T fresh chopped garlic
1 bay leaf
2 T Creole Seasoning mix
1 t dried basil
1/4 t fresh cracked black pepper, or to taste
2 cups chicken stock, low to no sodium
28 oz tomatoes, hand squished
1 cup brown rice
1 1/2 lb boneless skinless chicken breast, approximately 2 breasts
Dashes of Tabasco sauce to taste
2 T parsley
2 green onions, sliced Read More


Italian Beef Stew with Mushrooms

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Ingredients:

3 lb chuck roast, trimmed of fat and cubed
1 medium onion, chopped
3 medium red potatoes, chopped, skin on
28 oz tomatoes, squished by hand the Italian way
2 cups carrots, sliced
1/2 cup celery, sliced
6 oz mushrooms, small crimini can be left whole, if large, slice in half
1 t dried oregano
1 t dried thyme
1/2 t fresh cracked black pepper
1/4 cup packed fresh basil leaves, torn in half
1/2 cup beef stock
1 T olive oil
1 bay leaf Read More