Just got back from an awesome play date for Bixby and lunch with friends for me. It sounds like we are in for a big snow storm next week and I am not ready. But the weekend is supposed to be nice, so we’ll get out and enjoy it while we can.
Speaking of snow, we had our first real snow this week, along with thunder, wind and rain. Although the inch of snow is long gone, the temperatures stayed cold enough for several days to make soups and stews the recipes of choice this week.
I began the week out by making Cream of Chicken Soup, recipe here.
Next up, the weekly dinner menu was Hearty Tomato Soup and Awesome Grilled Cheese, full menu, recipes and shopping list are all here.
JeffreyW went with the ultimate comfort food (above), Baked Macaroni and Cheese, click here.
And if you want to spice things up, my friend Alton (not that one) makes Carne en su Jugo, recipe here – there is also a full dinner menu and recipes at that link.
For the pet lovers, there is a Bixby update this week – he discovered piles of fall leaves.
How is your Friday the 13th going? What’s on your menu this weekend? We have a new movie theater opening, so that and a pottery show are on the agenda here. Are there good things cooking in your kitchen? Share your favorite soups and stews, I can always use something new for my recipe box. Especially with more cold on the way.
For tonight’s featured recipe (pictured at the top of the post), I played around with my basic stew recipe to make it bit more fun when friends came over for dinner this week. I didn’t have any wine handy, but always keep a bottle of good whisky in the pantry, so that became the little something extra for this one.
Bourbon Beef Stew
- 1 lb chuck roast
- 1 tbsp oil
- 1 garlic clove, minced
- 1/4 cup bourbon, whiskey, or wine (more as desired)
- 1 small yellow onion, peeled and cut into large chunks
- 4 carrots, peeled and cut into 1-inch pieces
- 1 rutabaga or parsnip, peeled and cut into 1-inch pieces
- 4 medium potatoes, scrubbed well and cut into large chunks
- 1 bay leaf
- salt and pepper to taste
- 1 tbsp butter
- 1/4 cup flour
skillet, dutch oven or slow cooker
Trim fat from chuck roast and cut into 1-inch pieces. Heat oil in skillet, add beef and quickly brown on all sides. Reduce heat, add garlic and saute for 1 minute. Add beef and garlic to dutch over or slow cooker. Deglaze skillet and add liquid to the beef mixture.
Add bourbon, vegetables, bay leaf and then add enough water to cover everything.
For stove top, bring to a low boil and stir occasionally. Once it begins to bubble, reduce heat to medium low cover and cook for 1 hour (longer will give you more flavor – reduce heat to low after 1 hour). Stir occasionally.
For slow cooker – cover and cook on low for 8 hours. Then add the thickening sauce (below) and cook on high, uncovered, until thickened.
To thicken, heat 1 tbsp of butter and 1/4 quarter cup flour in skillet, stirring constantly until the flour is golden. Slowly whisk in about 1/2 cup broth from the stew until smooth. Whisk mixture into the stew, bring to a low boil, stirring constantly until stew is thickened. Reduced heat and let simmer 10 minutes and serve.
That’s it for this week. Have a terrific weekend – TaMara