This year in hopes of using more of my overwhelming collection of recipes, I have decided to post recipes on a theme. They will always feature herbs, of course, but each month the weekday and weekend recipes (and maybe even a how to or featured herb) will follow the monthly theme.
Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.
Thought I would start the February theme, which is winter hearty Beef Stew, with a traditional version. I adapted this from one I found years ago on the World Wide Recipes list serve. It was posted by one of the members.
Old-Fashioned Beef Stew
1/4 cup all-purpose flour
salt & pepper to taste
2 pounds beef stew meat, cut into 1-inch cubes
2 Tbls vegetable oil
2 cups beef stock
4 medium carrots, sliced in coins
4 medium potatoes, peeled and chopped
1 medium turnip, peeled and chopped
2 stalks celery, sliced wide
1 large onion, chopped
1 19-ounce can whole tomatoes with their liquid, chopped
1 bay leaf
1 Tbls Worcestershire sauce
1/4 cup chopped fresh parsley (or 2 Tbls dried)
1 cup frozen peas
1 Tbls Herb seasoning blend of equal parts thyme, savory, rosemary and oregano (or use BYP Meat Seasoning)
Combine flour, salt and pepper in a plastic or paper bag. Add beef and toss to coat. Heat the oil in a large skillet over high heat, ad working in batches brown the meat pieces on all sides. transfer the meat to the slow cooker. Deglaze the skillet with half the stock and add this to the slow cooker. Add the remaining stock, vegetables, bay leaf, parsley and Worcestershire sauce and mix to combine thoroughly. Cook covered on low heat for 8 to 10 hours or on high for 4 to 6 hours. Add the peas and herb seasoning blend and cook for an additional 15 minutes. Adjust the seasoning with salt and pepper. Serve hot with a piece of crusty bread for a great meal!
To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn and Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
Each post on a theme will have search words so you can find the rest of the monthly posts easily. Just scroll to the bottom of any recipe to find them.
Thought I would start the February theme, which is winter hearty Beef Stew, with a traditional version. I adapted this from one I found years ago on the World Wide Recipes list serve. It was posted by one of the members.
Old-Fashioned Beef Stew
1/4 cup all-purpose flour
salt & pepper to taste
2 pounds beef stew meat, cut into 1-inch cubes
2 Tbls vegetable oil
2 cups beef stock
4 medium carrots, sliced in coins
4 medium potatoes, peeled and chopped
1 medium turnip, peeled and chopped
2 stalks celery, sliced wide
1 large onion, chopped
1 19-ounce can whole tomatoes with their liquid, chopped
1 bay leaf
1 Tbls Worcestershire sauce
1/4 cup chopped fresh parsley (or 2 Tbls dried)
1 cup frozen peas
1 Tbls Herb seasoning blend of equal parts thyme, savory, rosemary and oregano (or use BYP Meat Seasoning)
Combine flour, salt and pepper in a plastic or paper bag. Add beef and toss to coat. Heat the oil in a large skillet over high heat, ad working in batches brown the meat pieces on all sides. transfer the meat to the slow cooker. Deglaze the skillet with half the stock and add this to the slow cooker. Add the remaining stock, vegetables, bay leaf, parsley and Worcestershire sauce and mix to combine thoroughly. Cook covered on low heat for 8 to 10 hours or on high for 4 to 6 hours. Add the peas and herb seasoning blend and cook for an additional 15 minutes. Adjust the seasoning with salt and pepper. Serve hot with a piece of crusty bread for a great meal!
To find any recipe featured this month - use the search box and type: StewFeb
To find any theme recipe from this year type: recipe2018
For 2018 the monthly recipe themes will be:
January - Chicken Soup (ChickJan)
February - Beef Stew (StewFeb)
March - Jambalaya
April - Ham & Shrimp Dishes
May - Bread recipes
June - Garden Delights
July - Grilling
August - Salsa, Corn and Jelly
September - Squash Dishes
October - Pumpkin Recipes
November - Chili
December - Herbal Cocktails
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