Pot Roast Style Beef Stew

1-1/2# Black Angus beef round steak

1/3 big purple onion

3T single source EVOO

Arizona Smoked Garlic Chipotle Seasoning

3T apple cider vinegar 

This is the way my mom always made her great beef pot roasts. She'd brown the roast well then add a can of cream of mushroom soup, and a package of onion soup, mixed with enough water to almost come to the top of the roast in a 5 quart pot. She'd serve this with mashed potatoes and green beans. Ahhh, memories!

Cut the beef into bitesize pieces, combine with the onion and seasoning, then sauté until sizzling and browning. I used a 2-1/2 quart pot for this amount of ingredients. Using 1c fresh cold water, add a little at a time just before the meat starts to stick to the pan. Repeat this process 3 times. Don't skip this step, it adds a lot of flavor to the beef.

Chop the onion and carrots, and cut the little potatoes in half. Add the can of cream of mushroom soup, the package of onion soup, and another cup of cold, fresh water. Cover and simmer on low heat for an hour, or until the meat is tender and the carrots are done the way you like them.

This is best made a day ahead, chilled then reheated.
It's perfect for a beautiful, crisp, fall weekend . . 😃 . . Lin

Montreal Griller and Vegetable Skillet Stew

Those Montreal Grillers are amazing!

I thawed the remaining 3 today, up at the lake, and listened to the waves splashing on the shore while cooking. Doesn't get any better!

Sunny, breezy and perfect temperature in the mid-high 50's. However, temps into the 90's are predicted for the next couple days, but here at The Big Lake, that may not happen.

Slice-chop the following, season with garlic salt and black pepper. Sauté, covered 10 minutes.

2 big carrots

3 stalks celery

1/4 med. purple onion

2-3T EVOO

Trim all the fat off the meat and cut it across the grain, into bite size pieces. Move the vegetables to the edges of the pan and put the meat in the open, center, space.

Cover and continue to cook over low heat another 5 minutes while slice-chopping the rest of the vegetables.  I kept this pretty bland, you might need to add more garlic salt, black pepper and sour cream for more flavor and dimension.

2 med. zucchini

3/4 med. purple onion

4 colorful mini peppers

4 little Yukon Gold potatoes

1 can stewed tomatoes and juice

3/4c-1c Sauvignon Blanc (dry white wine) OPTIONAL

Simmer another 10 minutes or so, check the vegetables. When they're done the way you like. . .It's Ready! . .Lin

Lamb Stew - Comfort Food

3 carrots
3 celery ribs
a little bit of onion
2T single source EVOO

Cut the carrots and celery in big chunks, finely chop the onion. Sauté these together for 10-15 minutes, in a 5 quart pot, stirring often. Meanwhile prep, slice-chop, and then add this next group of ingredients.

1 lg. onion

a few mushrooms

a handful of garlic

1 dozen baby potatoes

20oz. chicken bone broth

Sauté, covered over low-medium heat, stirring occasionally until the bone broth melts. A well made bone broth is ALWAYS gelled. This is a good indication it contains lots of healthy collagen.  Add seasonings:

1-2T Roasted Garlic and Herb seasoning

1/2 - 1T Arizona Smoked Chipotle seasoning

1/2T sugar

1 14.5oz. can diced tomatoes + juice

Add 2# roasted-rare lamb cut in cubes

Simmer, covered, another 15-30 minutes until the carrots and celery are cooked the way you like. 

Check the flavors and make any adjustments needed.

Mmmm! This is a great winter comfort food. . .Lin

Rustic Rosemary Chicken Stew

2-1/2# chicken breast meat 

2T bacon fat

2T oat or corn flour

1-2T Rosemary Seasoning *

If the chicken is frozen be sure it's completely thawed and patted dry.  Cut it into large pieces and put them in a heavy 6qt. pot. with the bacon fat.  Brown this a while, maybe 10-15 minutes, stirring frequently.


Sprinkle on the flour (using a strainer to avoid lumping) while stirring with a wooden spoon.  Add the seasoning and brown another 10 minutes or so being diligent about stirring so nothing burns.

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Add the following 'rough chopped' vegetables:

4 med. carrots

4 ribs of celery

2 sm.-med. onions

1-1/4# mixed fingerling potatoes

4-6 mini peppers - seeded and sliced

1 lg. garnet sweet potato

28oz. canned diced tomatoes

1T sugar or honey
1c sour cream - optional

Shown Before Adding Sour Cream

Turn the heat down a little, to a low simmer.  Gently stir all the fresh vegetables to be sure they're coated.  Cover and simmer 5-10 minutes.  Add tomatoes and sweetener.  Stir gently, then raise the heat just a little.  Allow this all to simmer for 20-30 minutes.  Stir in the sour cream just at the end of the simmering time.  Serve now or chill, reheat and serve later.  This filled up my 6qt. pot, so it'll feed lots of hungry people. . .Lin