This beef stew is thick with a deliciously flavored broth and lots of meat and veggies. If you plan ahead, it can be cooked in the crockpot after the meat and veggies are browned in pan. If you need to avoid gluten, wheat or soy, substitute a flour that is safe for you and make sure to use Better Than Bouillon organic beef base.
Put flour, salt & pepper in large Ziploc bag. Heat oil over medium heat in a large Dutch oven. Place meat in bag with the flour mixture and shake until well coated.
Shake off meat pieces and add them to the oil. Cook, stirring occasionally, until slightly browned.
Add onion to the remaining flour in the bag. Add onion, carrot and celery to the pot. Cook, stirring occasionally, to slightly cook the vegetables, about 5 minutes. Add parsley, thyme, water and Better than Bouillon organic beef base.
Cover and cook over low heat for 1 1/2 hours, stirring every 15 minutes or so.
Add diced potatoes, carrots and onions. Cook for another 45 minutes or until potatoes and carrots are tender.
This is our favorite recipe for chili. If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each. Some of you might think it odd to add the cocoa powder or chocolate chips. However, this adds a richer taste and color to the finished product.
Rinse black beans. Put in pot and cover well with water. Bring to a boil. When the water boils, turn the pot off and let set for 1 hour. Drain beans, cover with fresh water and continue cooking until tender. Add to chili when the beans are tender.
While beans are soaking, brown beef and chorizo with onions, sweet pepper, garlic, and oil in a Dutch oven.
Add remaining ingredients (except black beans) and simmer for a couple of hours. Add water as needed for the consistency that you desire. Add black beans when they have finished cooking. This is even better if made the day before and reheated.
If I don’t have any chorizo, I just use 2 lb. of ground beef and increase the paprika and cumin to 2 T. each.
These are called Italian Meatballs, but they can be made into just about any kind of meatball you want by changing or leaving out the Parmesan cheese. You can make Swedish Meatballs http://www.cherylsrecipes.net/recipe/swedish-meatballs/, BBQ Meatballs, Sweet & Sour Meatballs, etc. You can even cut small cubes of mozzarella cheese (or any other kind of cheese) and wrap the meatball mixture around it before baking. You will want to make a larger meatball for making them this way, though. Meatballs always make a good dish for a potluck or a party!
Preheat oven to 250 degrees. Cut the steak into 8 equal portions and trim fat from the meat. Pound with a good meat tenderizer. I highly recommend OXO Softworks Meat Tenderizer. Mine came from Amazon. (Pounding is not necessary if you are using cubed steak.)
Crack the eggs into in a shallow bowl. Beat well.
Combine the flour, garlic powder, onion powder, paprika, cayenne pepper, 2 tsp. sea salt and 1/2 tsp. black pepper in a pie dish.
Place large skillet on medium-high heat. Add oil to cover bottom of pan. Meanwhile, dredge the meat pieces in the flour mixture. Transfer to the beaten eggs. Then back to the flour mixture. Cook in skillet with oil until nicely browned on both sides. Remove the cooked meat to cookie sheet and place in warm oven, as you continue cooking the rest of the meat. This will keep it warm while you finish cooking the meat and make the gravy. Continue cooking the meat until all pieces have been browned. Reserve flour mixture.
Leave drippings in skillet and add 4 T. butter to skillet. Melt over medium-high heat. Stir in 4 T. flour mixture left from dredging meat (or use fresh flour). Combine well with butter and cook until it begins to thicken. Slowly whisk in milk and continue to cook, whisking frequently, until thickened. Stir in the heavy cream, thyme, and season with more salt and pepper.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Brown meat mixture ingredients together with olive oil.
Add all Seasonings.
Note: If you are making this for another day, stop here. It will be easier to cool down and store in the refrigerator at this point, then finish it the day you are serving it.
Combine all ingredients and simmer until ready to serve. You will need to add water as it is cooking so it is not overly thick.
Serve with Frank's Red Hot Sauce, shredded cheese, sour cream, Fritos, sliced jalapenos, etc.
The chocolate chips add a richer flavor and beautiful color.