Not your ordinary meat and potatoes!
- Jonathan Sindler
- May 15, 2022
- 2 min read
And that's a good thing! Tonight I made a Beef Stew Hot Dish. My grandmother made amazing beef stew and I've been wanting to make my own for some time. Beef stew has never been my favorite but I loved my grandmother's and I now love this new recipe as well.
Celery, carrots, garlic, leeks, and fresh rosemary. Always a time saver when chopped in advance.
Rather than using an expensive cut of meat, I bought two pounds of stew beef because I knew that after cooking for several hours, it would be fork tender. I did make sure that all of the pieces were cut to the same size.
I started by browning the meat in neutral oil.
Then I added the chopped veggies, red wine, beef stock, one can of diced tomatoes, and some tomato paste.
Once it came to a boil, I covered it and let it simmer for several hours.
By this point, the beef was falling apart and the veggies were tender, and I could have served it right then and there, but nope! It was time to improve it even more with a layer of tater tots! I sprinkled the top with garlic powder, salt, and pepper before popping it in the oven for 45 more minutes. Then just a sprinkling of parsley and chives, and it was time to eat!
To go along with the stew, I also made Roasted French Vidalia Onions. I peeled and sliced each onion in half, cored out the center, added a beef bouillon cube, 2 tablespoons of butter, salt, pepper, and smoked paprika. Cover, and into the oven with the stew.
The butter and bouillon melt together to form a French onion broth. The perfect side dish.
Speaking of perfect side dishes, we got a smoker for Christmas and yesterday I decided to try making Smoked Mac and Cheese. This was so easy! I made a cheese sauce starting with a roux (butter, flour) and then added smoked paprika, milk and cream until it got thick. Then I added tons of cheese (cheddar, smoked gouda, Parmesan, and Velveeta - don't judge! It REALLY enhances the sauce!) From there, I just added the dry macaroni to the pan, poured over the sauce, combined, covered, and put it into the smoker for 10 minutes before cranking up the heat to 375. I uncovered after 30 minutes and let it go another 10-15. The macaroni was perfectly al dente and the smoky flavors really came through.
Now time to start working on breakfast! More to come!
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