Beef Stew
This is my new favorite. It is simple and savory.
1 lb. beef stew meat (or diced roast)
1 Tbsp. olive oil
1 large onion, diced
1 1/2 tsp. minced garlic
4 medium potatoes, diced
1 cup diced carrots
2 cans green beans (including the water)
1 1/2 cups beef broth
2 Tbsp. corn starch
salt and pepper
Brown the stew meat in a skillet with the onion and garlic. Season with salt or Lowry's season salt. Drain the beef mixture and pour it all into your crockpot or roasting pan. Add the diced potatoes, carrots and green beans. With a wire wisk, add the corn starch to the beef broth. Mix well and then add it to the pan. The amount of liquid should come up to the top of the meet and vegetables. If it doesn't, add more beef broth or water. Season with salt and pepper. Cook on medium in your crockpot or at 250 in the oven for at least 6 hours. Enjoy!
Creamy Vegetable Soup
I just created this soup to use up leftover broccoli and cauliflower from a recent veggie tray. If you prefer a creamier version like you find in restaurants, puree your soup in a blender or food processor, before serving it. Garnish with cheese. Great for low carb diets!
1 head of cauliflower, chopped
1 head of broccoli, chopped
2 small potatoes, diced
1 cup carrots, diced
1/2 stick of butter
1 cup whole milk or lite cream
8 oz. sour cream
salt
Place all the vegetables in the pot and cover with water. Place in medium high heat until it comes to a boil. Turn the heat down to simmer and add the butter. Simmer, stirring occasionally to make sure it doesn't burn on the bottom, until the vegetables are soft and the water level becomes lower than the top of the vegetables. Add the milk/cream, sour cream and salt. Stir well and heat back up to a slow boil or simmer. Once you are satisfied all the vegetables are very soft and the butter has melted, you can puree the soup if desired. Serve it with your favorite cheese as a garnish. (We prefer very sharp cheddar.)
Enjoy, and don't forget to add your favorite recipe or comment on one of ours!
