Best Beef Stew

 Serves 10

Ingredients

4.5 lbs. chuck roast, trimmed of excess fat, cut into 1 1/4-inch cubes

Salt and freshly ground black pepper

7 Tbsp olive oil, divided

4 cups chopped yellow onion (1 large)

3 Tbsp minced garlic (about 4 cloves)

0.5 cup all-purpose flour

3 Tbsp tomato paste (optional)

2 cup dry red wine, such as Pinot Noir or Cotes du Rhone (optional, replace with another liquid)

7 cups beef stock

4 tsp Worcestershire sauce

2 Tbsp fresh thyme leaves

4 tsp minced rosemary

4 bay leaves

40 oz. red potatoes, scrubbed and rinsed clean

28 oz. large carrots (about 4)

2 Tbsp balsamic vinegar

4 Tbsp minced fresh parsley

Directions

• Move oven rack to lower third of the oven. Preheat oven to 300 degrees.
• Heat 1 Tbsp olive oil in a large oven safe pot (such as an enameled dutch oven) over medium-high heat.
• Dab half of the roast dry with paper towels, season lightly with salt and pepper then add to the pot leaving 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 (of drying, seasoning and searing) with remaining half of beef. Transfer second batch of beef to the plate as well.
• Reduce heat to medium, add 2 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 (reduce burner temp if needed so it doesn't burn).
• While stirring slowly pour in red wine, scrape up browned bits from the bottom of the pot. While stirring pour in beef broth and Worcestershire sauce.
• Return beef to pot along with thyme, rosemary and bay leaves, stir. Bring to a simmer stirring frequently.
• Remove from heat. 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 chunks (larger portions can be halved). Stir potatoes and carrots into stew then cover and return to the oven.
• Bake until vegetables are tender, about 60 to 70 minutes longer.
• Remove bay leaves, stir in balsamic vinegar and season stew with salt and pepper to taste. Let rest off heat for about 5 minutes before serving. Garnish servings with parsley.

Beef Stew for 100

 Ingredients

25 lbs cubed beef

6 qts water (I use beef stock)

2 oz salt

1 1/2 T pepper

8 lbs potatoes, cubed

6 lbs carrots, cubed

4 lbs onion, diced

5 lbs celery, chopped

10 oz flour

2 1/2 C water

4 pkgs brown gravy mix

4 pkgs onion soup mix

2 large pkg frozen peas (added 20 minutes before serving)

Directions

• In a zip lock bag, place some all-purpose flour and add beef cubes, brown in a large pan in batches.
• In large stock pot (I used 2-16 qt stock pots) put beef and any drippings from browning the meat. Add Water (I use Beef Stock), salt and pepper.
• Cook for 1 1/2 to 2 hours. Add all vegetables (except peas) and cook until tender, about 1 hour. 
• Add brown gravy and onion soup mixes to the pot/s for seasoning.
• Combine flour and water to make a smooth paste. Stir into pot, make more if you want a thicker broth. Ass Frozen peas during the last 20 to 30 minutes and serve to a hungry group, with biscuits or cornbread. 

Best and Easiest Apple Crisp

Best and Easiest Apple Crisp

Ingredients

Filling:

1/2 cup sugar

2 T cornstarch

1 t ground cinnamon

2 pounds of apples, peeled, cored and sliced or chopped 

         (at least 2 different varieties with 1/3 being Granny Smith)

1 T lemon juice

Topping:

1 1/2 C old-fashioned rolled oats

1 C all-purpose flour

1/2 C packed light brown sugar

1/2 t kosher salt

1 12 sticks melted butter, cooled slightly

1 t vanilla extract

Directions

• Heat oven to 350 and spray a 9 x 9 baking dish
• Whisk sugar and cornstarch together, add apples and lemon juice and toss gently to coat. transfer to the baking dish and spread evenly.
• Place the oats, flour, brown sugar, and salt in a mixing bowl. Stir to combined. Drizzle melted butter and vanilla over the oats and combined.
• Scatter the topping every over the fruit mixture, leaving large clumps intact. 
• Bake for 50 - 60 minutes, until the fruit juices are bubbling around the edges of the baking dish and the topping is golden brown.
• Cool slightly and serve with Cinnamon or Vanilla ice cream and whipped topping.

Variations 

Can use any different fruit you like and this recipe can be made in advance. Store in the Fridge for up to 3 days or freeze for up to a month.

Crustless Quiche Lorraine

 Ingredients

cooking spray

6 eggs, well beaten

6 slices of bacon, cooked and crumbled

2 green onions thinly sliced (optional)

1 cup grated Swiss Cheese

1 cup half and half

1/2 tsp salt

1/4 tsp  pepper

dash of nutmeg

2 green onion tops chopped, or chopped chives, (for garnish)

Directions

• Preheat your oven to 350F degrees. Spray a 9” pie dish.
• Cook the bacon: Heat a large frying pan on medium heat. Arrange strips of bacon in a single layer   on the bottom of the pan. Slowly cook the bacon, turning the strips over occasionally until they are nicely browned then lay the cooked strips on a paper towel, chop the cooked bacon crosswise into 1/4-inch to 1/2-inch pieces.
• Evenly spread the bacon in the dish
• Top the bacon evenly sliced green onions and with the grated gruyere cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper. 
• Whisk together the eggs, half & half, salt and pepper.
• Pour the custard into the dish, sprinkle with nutmeg and top with green onion tops chives, bake 35 - 40 minutes, or until the center is set (a knife in the center comes out clean.)
• Allow to cool slightly before cutting the quiche into 6 pieces and serve with salad for lunch or toast or biscuits for breakfast.

Variations

• Plain with no meat or add veggies = broccoli and cheddar cheese, asparagus and bacon,  spinach and sausage, ham and cheddar, seafood and swiss, use your imagination!
• Do not freeze cooked Quiche … if you want to prepare ahead of time to freeze … mix all ingredients in a zip lock bag and freeze, thaw in refrigerator and then bake as directed. 

Honey Butter

 Ingredients

        1/3 cup honey

        1 cup (2 sticks) softened butter

Instructions

 

• Take the butter out of the fridge at least 30 minutes prior to starting to recipe so it has a chance to soften up (room temperature is ideal).
• Add the butter to a mixing bowl, and using an electric hand mixer, beat the butter until it's fluffy.
• Pour in the honey, and some salt, and continue mixing until you've got a smooth mixture.
• Transfer the honey butter to a bowl or jar.
  You can definitely add more honey if you wish; you can give it a taste and mix in more honey if needed. But remember the taste gets stronger as it sits in the refrigerator.
  

Pizza Dough

 Ingredients

1 T dry yeast

1 1/4 C warm water (tap warm 105 to 110)

3 1/2 to 4 C sifted flour

1/2 t salt

Directions

Sprinkle yeast on warm water, let stand 5 minutes while you sift the flour. 

Add 2 C of flour and salt. Beat together thoroughly with mixer. Stir in remaining flour,

knead until smooth (about 10 minutes). Cover and let rise in a warm place 30 minutes. 

Knead again to force out large air bubbles. Divide in half and prepare pizza with sauce

and other condiments. OR make into facaccia bread. 

Bake pizza for 12 - 15 minutes at 375.

FREEZES WELL

Sour Cream Breakfast Cake

Blend:     1 C sugar, 2 eggs, 1 tsp vanilla, 1/2 C butter & 1/2 pt sour cream

Sift together: 2 C flour, 1 t baking soda, 1 t baking powder, 1/2 t salt

Topping Mixture: 1/3 C brown sugar, 1/2 C chopped nuts (optional), 1 t cinnamon

Pour 1/2  cake batter into a greased and floured bunt pan, cover 1/2 of the topping mix. Pour remaining batter in the pan then add the rest of the topping mix.

Bake for 45 minutes at 350.