Tuesday, November 18, 2014

Stover Beef Stew

This week was my dear friend Anne's birthday and one of the many reasons we have always got along so well is that we both love food, passionately. Now that I think about it a  great portion of our memories revolve around food. She taught me that you can use mayo instead of butter on a grilled cheese, she introduced me to Boursin cheese, and she taught me how to make her mother's super easy, delicious, heart warming, perfect-for-cold-weather beef stew. I can easily whip up a beef bourguigbon and go the fancy French route with beef stew but I like the comfort and simplicity of this stew. It really works for the busy family! 


Stover Beef Stew

Fridge: 
1 3/4 lbs stewing beef, cubed 
2 cups carrots, 1/2 inch slices
3/4 cups white button mushrooms, sliced 
1/2 cup celery, 1/2 inch slices

Counter:
1/2 cup yellow onions, diced 
1/2 cup water 

Pantry:
2 cans of Campbell's french onion soup
2 cans of Campbell's golden mushroom soup
1 tsp salt
1/2 tsp black pepper 
1 tbs olive oil 

Tools:
Large Dutch oven or pot that can go into the oven with lid 
Tongs 
Cutting board
Chopping knife
Measuring cups/spoons
Wooden spoon 
Large plate 

Preheat oven to 275. 

Heat Dutch oven over stovetop at medium heat. Add olive oil and heat. Sprinkle 1/2 tsp salt and 1/4 tsp of black pepper over beef cubes. In batches sear the beef pieces for a couple minutes on each side to get some color on the beef and caramelization in the pot. Use the tongs to remove the beef to a plate. And continue searing the rest of the beef. Do not overcrowd the pot while searing the beef. 

Once beef is seared and set aside, add in all the vegetables at once to the pot. Do not clean or rinse the pot. Add 1/2 tsp salt and 1/4 tsp of black pepper. Mix well and sauté for 3 to 5 minutes. 

Add the beef and all its juices back into the pot. Mix well and add the 4 cans of Campbell's soups and 1/2 cup of water. Stir the soups into the pot and cover the Dutch oven with its lid. Place into the oven and cook for 3 hours. Stir a few times throughout the cooking process. 

Remove from oven and serve with your choice of sides- the kids wanted egg noodles and that's how the Stovers serve it as well. But zoodles, rice, pasta or quinoa would work as well. And a couple slices of rustic bread with butter- perfection! Enjoy this! I'm currently eating it for my mid morning snack! So good! Xo

Searing beef- don't overcrowd the pan. Meat needs space to dear well.




1 comment:

  1. The benefits of eating beef is plentiful. Meat which includes red meat category, has a plentiful nutrient content yanag. But red meat is not necessarily free from risks.

    Just like other cara membuat rawon foods, red meat every day, especially beef is not recommended. Moreover, if we consume excessive portion, Risk seperto cholesterol, high blood pressure and stroke always haunt.

    However, although there resep biji salak are risks, we do not avoid beef. Provided that what we eat tailored to the needs of the body. Moreover, the processed beef is many kinds, such as burgers, sausages, or nuggets.

    The risk of eating beef will increase along with its processing is not suitable, such as excessive roasting, to have this desired color. Due resep tahu telur to the higher karsiogenik substances, which cause cancer growth.

    Here are some of the risks of excessive consumption of beef which we quoted from Boldsky:

    1. Alzheimer's
    Mereah meats such as beef, rich cara membuat martabak telor in iron, and a very good moment of growth. However, researchers believe that if the protein of beef, named Tau and beta-amyloidal, which accumulated can affect the performance of the brain, and interfere with brain cells that can lead to Alzheimer's.

    2. Cardiovascular Disease
    Red meat can not be separated from high cholesterol and fat, can lead to high risk of cardiovascular resep lasagna panggang disease, which is a blockage in the blood salurah. But do not be afraid, as long as we are healthy digestion, digestive tract bacteria will break down fat and cholesterol than beef, which is named Carnite.

    3. The risk of colon cancer
    Many studies have shown a high risk for those who frequently consume red meat, for developing colon cancer, it can also be due to lack of fiber consumption.

    4. Diabetes Type 2
    Berlebian beef consumption will increase the risk diabets, about 50 percent. Therefore, we do not letagihan to eat beef.

    5. Processing is
    Many food manufacturers are fraudulent in the processing of beef, they sometimes label their products with a composition of 100% beef, but many mix that we do not want in it. So avoid eating processed beef.

    6. Obesity
    This is the "disease" most suffered by the global community today. The beef is high in fat, it is very popular, especially children, and sometimes parents late when children affected by obesity, and it is difficult to prevent

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