Sunday, October 24, 2010

Beef Stew with Mushrooms

This looks really good, and I don't even like mushrooms. I can always find something that looks good to try at Pioneer Woman.

Pot Roast

When I had Gracie a neighbor brought me a roast with all the traditional sides. It reminded me of the Sunday dinners we had when I was little. I just remember that it tasted SO good AND my kids all ate it. To this day, it remains the only meal that they all like. It is a pretty basic recipe but a good one to have on hand.

Pot Roast

1-2 pound roast (I use shoulder or butt)

Heat some oil in a frying pan until it is really hot. Sear both sides of the roast (let it cook about 4 minutes on each side--until it is brown). Sometimes I do this to a few roasts at a time and wrap them and freeze them. It eliminates a step later on. You can skip this step-- but you won't get that yummy caramelized browning of the meat.

Put a layer of onions on the bottom of the slow cooker. I use frozen chopped onion, fresh sliced onions or frozen pearl onions. Put the roast on top of the onions. Add 2 cups of water (or apple juice or red wine) and a package of dry onion soup mix. Cook on low for 8-10 hours or high for 4-5. If you are around, put the veggies in for the last two hours. If you need to make this for a work day, you can steam the veggies the night before and just heat them up at the end. You can also add a bit of thickener when you add the veggies (flour and water or cornstarch and water) and it will make gravy.

Shred the leftover beef and use it in Shepherds Pie, Tacos, Stew, or bbq beef sandwiches...... This is a good "make once, eat twice" recipe.

Sunday Chicken

The first time I tried this was when my friends made it for us after church one Sunday. This gets put in heavy rotation for Sunday dinner during the Fall and Winter. The kids call it Sunday Chicken.

Chicken (I use boneless/skinless breasts or thighs-- about 4 or 5 breasts)
1 can of cream of something soup (we use cream of mushroom)
1 pkg dry Italian seasoning mix (I have used dry Ranch too)
diced onion (I use frozen chopped onion).

Throw it all in the slow cooker. When I use frozen chicken I put it in by mid morning and just put it on low all day, you can also do it after lunch on high (non frozen chicken). Right before you serve it, stir in one pkg of cream cheese (sour cream works in a pinch). We serve this over baked potato's, rice or noodles.

Variations: throw in some grated or chopped carrots, peas, corn or other veggies. I also like to put something green in there (cilantro, basil, thyme, etc.....). This ends up being very similar to chicken pot pie..