I'm in the mood for soup....

Ok so since it's been so long I figured two posts were in order.  This is my recipe for a no fail, delicious, hearty and home made stew.  Growing up I hated stew, I never wanted it, I'm not sure why but my mom would make it and I would just eat the meat. This has now become a staple in the winter at my house, my kids love it and I make it at least twice or more a month.  So enjoy

Beef Stew

*  1 package of stew meat
*  32 ounces of beef broth
*  4 large potatoes, peeled and cut in bite size chunks
*  1 can cut green beans, drained
*  1 can whole kernel corn, drained
*  1 can stewed tomatoes
*  1 tablespoon Morton's Natures Seasonings
*  1 1/2 tablespoons of minced garlic
*  1 tablespoon onion powder
*  1 1/2 teaspoon white ground pepper
*  1 tablespoon extra virgin olive oil

Directions:

In a large soup pot add olive oil and stew meat until meat is browned.  When meat is about half way done add the garlic and spices.  When meat is browned and there is a roux in the bottom dump all other ingredients in the pot.  Bring to a boil on medium high heat and covered.  After 10 minutes turn to medium low for another hour, stirring occassionally.  When meat is tender the stew is done.  You can serve with corn bread or bread and butter, I have been using crescent rolls myself because I am not a fan of the corn bread.
Let me know how it turns out.

It's been awhile......

Well I just looked back at my last post and....I blame the holidays, just like everyone else.  So I was home today with the chil'ren and I decided soup was needed.  So I found this recipe for beer cheese soup after watching an episode of Triple D.  I thought this was an interesting combination and well I am a fane of cheese and beer, how could this go wrong.  So here's the recipe I used but tweeked a bit.

I love Wisconsin, beer cheese soup

• 1 1/2 cups diced onion
• 1 1/2 cups diced carrots
• 1 1/2 cups diced celery
• 2 cloves garlic, minced  
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons whte ground pepper
• 3 cans  chicken broth
• 2 bottles of dark beer
• 1/3 cup butter
• 1/3 cup flour
• 4 cups milk
• 6 cups shredded sharp Cheddar cheese
• 2 tablespoons Dijon mustard
• 3 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard

Directions

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 20-25 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, white ground pepper, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 20 minutes.

You too can have a bowl of this yummy goodness.......

If you like heat you can add some cayenne and hot sauce however the chil'ren don't do hot, so I'm limited to white ground pepper.