Tuesday, February 24, 2015

From the Kitchen - The Empty Nest

Baked Beef Stew

I'm sharing another great recipe today. This is one of my comfort foods. It's hot, it's filling, it makes the place smell fantastic.

I start with beef broth and soup powder(from my local Amish store of course) and water.

Add the minced, dried garlic,

The bay leaf, and salt and pepper.

Diced tomatoes. Yummy. They add great flavor.

Corn starch helps thicken the gravy, because there's going to be plenty of moisture in this recipe.

Beef stew meat. For the hunters, try some cut-up venison. It'll work just as well.

Small potatoes, or a large potato, cut up(all the same)

onion, mini carrots,

celery. Mix it all,

cover, and bake. Go watch your favorite show, put your feet up, take a nap, whatever you need to do. The oven will do the magic.

Let me tell you, is it ever good.
Happy Tuesday.
Hah! I tricked you into thinking it was Saturday.

Baked Beef Stew
1 Tsp beef soup base
1/2 C warm water
1 C canned, diced tomatoes with juice
1-1/2 Tbsp cornstarch
1 bay leaf
1/2 Tsp dried, minced garlic
3/4 Tsp salt
1/4 Tsp pepper
1 lb. beef stew meat, cut into 1-inch cubes
10 small carrots
6-8 small potatoes
1 rib celery, cut into 1/2 inch chunks
1/2 onion, cut into chunks

Preheat oven to 350°. Dissolve beef soup base in warm water. In a casserole dish sprayed with cooking spray, mix tomatoes, water/beef soup base, cornstarch, bay leaf, garlic, salt and pepper. Add beef, carrots, potato, celery and onion, stir. Cover and bake for 1 hour 45 minutes to 2 hours or until meat and vegetables are tender. 2-3 servings

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