New Recipe Challenge: Stewed Beef and Vegetables

The Challenge

     One of the most annoying aspects of my picky twosome is their potato issue.  Unless the potatoes are french fried, hash browned, or mashed; they are not interested.  I, on the other hand, love potatoes any way you want to make them.  
     I got into a beef stew mood on a recent rainy afternoon, but knew that I would spend the entire time at the table arguing with picky and pickier to eat the 2 pieces of potato I put into their bowl.  Although in a beef stew mood, I wasn't in a dinner table face off mood; so my craving got put on hold.
     A few days later, I was browsing Pinterest and saw a pin that featured a chicken stew sans potatoes served over mashed potatoes.  AWESOME!!!!  Why couldn't I do that with my beef stew recipe?  I could, and I did.  Here it is.

The Recipe

 

Stewed Beef and Vegetables

1 1/2 lbs. stew beef
2 T flour
2 T olive oil
1 lb. carrots, cut into bite size pieces
2 stalks celery, chopped
1 large onion, diced 
2 cloves garlic, minced or crushed
3 cups beef stock
1 T Worcestershire sauce
1 T each: sage, thyme, and oregano
1 bay leaf
3 T flour
1/2 cup water or extra stock

• Heat the oil in a skillet while coating the beef with 2 T flour.  Add meat to the skillet and brown all sides.
• Add the meat, veggies, stock, and seasonings to your slow cooker and cook on low for 6-8 hours.
• Whisk together 3 T flour and 1/2 cup of water or stock and stir into the stew to slightly thicken the liquid and cook for another 20 to 30 minutes.
• Serve over mashed potatoes.

Here is a delicious mashed potato recipe, but instant works too.  (If that's the way you roll.)

Garlic and Thyme Mashed Potatoes

2 1/2 lbs. Yukon Gold potatoes
1/2 cup butter
1/2 cup cream or half and half
2 cloves garlic, whole
2 T. thyme leaves
4 oz. cream cheese
salt and pepper to taste

• Peel and cut potatoes into large chunks and simmer in large pot until the potatoes are almost falling apart.
• While the potatoes are cooking heat the cream and melt the butter on low heat in a small pan.  Add the whole garlic cloves to the pan to let the garlic flavor infuse into the butter and cream.
• Drain thoroughly and return to the pot over low heat. Add the cream cheese to the potatoes and mash until smooth.  (I don't suggest using a mixer as the potatoes can get gummy.)
• Stir in the cream and butter mixture a little at a time until the potatoes are the right consistency for you. (make sure the garlic doesn't fall into the potatoes.) 
• Add thyme and stir in salt and pepper to taste.

The Results

     This was so scrumptious!  I'm not sure I will ever make traditional beef stew again.
     Bekah thought it was ok and ate most of what was in her bowl.  She said that she would eat it again.  Major breakthrough with Timmy.  This is the first time there wasn't a pile of onions left on the side of his plate when he left the table.  He ate them all!!!!

Have a Happy Family Dinner, Y'all! 

  

New Recipe Challenge: Salisbury Steak with Mushroom Gravy

New Recipe Challenge

     The kids both like hamburgers, so I thought that salisbury steak would be an easy transition.  I used to make this a lot before we had kids and knew that Dave and I like it.  
     This recipe is fairly quick and easy to make and the meat can be mixed and formed the earlier in the day or even the previous day to prepare for a quick dinner.  
      I served the steaks with mashed potatoes and carrots.  It is equally good served with rice or even noodles.  Whatever your family prefers is fine with these tasty steaks.

Recipe

1 1/2 lbs. ground sirloin
1 cup diced onion
1 T. Montreal steak seasoning
1/2 cup bread crumbs
1 egg
3 T. olive oil, divided
8 oz. sliced cremini or button mushrooms
4 T. flour
3 cups beef stock or broth

• mix meat with onion, seasoning, bread crumbs, and egg until everything is incorporated well.
• Divide the meat mixture into 6 equal portions and form into patties.  If you made the patties early cover them with foil and refrigerate until you are ready to cook.
• In an extra large skillet, heat the oil over medium heat.  Add the patties and let them brown about 3-4 minutes on each side and then remove from the skillet.
• Add the remaining oil and the mushrooms and cook the mushrooms until they are cooked and slightly browned.
• Sprinkle the flour over the mushrooms and stir and cook the flour for 1-2 minutes.
• Add the stock while stirring to avoid lumps and bring to a simmer until the gravy thickens slightly.
• Return the steaks to the skillet and simmer for about 10 minutes until the meat is fully cooked and the gravy is thickened.

The Results

     Dave and I loved this recipe.  The steak were very flavorful without being too heavy.  The gravy was thick and wonderful and the mushrooms were a delicious addition.  The mashed potatoes and carrots were perfect alongside the steaks.  Delicious!
     The kids ate the steaks, but didn't want they gravy.  They both ate their patty with ketchup.  The potatoes and carrots disappeared without coercion. I think that this will definitely find its way to our table again.