Welcome to our family's kitchen!

These are some of our family's favorite recipes, including a lot of recipes that were handed down from my mother before she passed away. I often joke that I graduated from "The Culinary Institute of Mom's Apron Strings." My boyfriend and I love to cook; he even creates a special dinner every Friday night based on an important, or funny, or ridiculous historical event. You can look that up at "Doomed to Reheat" - we even do a podcast that you can listen to! We're a family of cooks, whether it's professional or amateur, and we hope you enjoy our recipes!

I am learning to blog as I go along, so please be patient with my mistakes! Until I figure out how to remove the headers, please use the links on the right side of the page to access recipes. I will add recipes as we find them, or as I find them from my current (very large) stash of recipes.

Thursday, December 6, 2018

Beef Stew

Beef for stew
Flour
Seasoned Salt
Salt and pepper
Large can tomato sauce
Large can diced tomatoes
McCormick's Beef Stew Seasoning Pack
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Carrots, peeled and cut into 2 inch lengths (may halve larger carrots lengthwise)
Celery, cut into 2 inch lengths
Onions - large chunks
Green beans - snapped and broken in half
Mushrooms - quartered
6 Cloves garlic - rough chop
Potatoes (small red or cut white into 1 inch cubes)

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Can kidney beans
Can white corn

Put flour, seasoned salt, salt and pepper into Ziploc bag.  Coat beef cubes well.  Sear off meat in large Dutch oven.  Add tomato sauce and tomatoes, a couple of cups of water, and Beef Stew Seasoning Pack.  Reduce to simmer for 45 minutes, stirring occasionally.

Add veggies , simmer 1 hour or until veggies are tender.  Drain kidney beans and white corn; add to stew.  Allow to simmer at least 30 minutes.
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