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 breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
This is coarsely mashed, seasoned red skinned potatoes topped with sirloin tips, onions, mushrooms, and served with BBQ sauce. We first had this from a food vendor at the Big Ticket Festival in Gaylord, MI. We absolutely loved them! My husband and I had them every day of the 3 day festival. When we got home, I tried to recreate it. This is what I came up with.
Sirloin Tips with Red Skinned Potatoes, Onions, Mushrooms
Put prepared potatoes in a pot of water along with the garlic. Bring to a boil and cook until tender.
In a large heavy skillet, heat some oil. Add the onions and cook, stirring frequently, until tender.
Meanwhile, in a separate skillet, heat some oil. Add steak strips and cook, stirring frequently, until done.
When onions are nearly done, add the mushrooms and cook with onions. Add cooked steak to this pan too, and continue cooking until everything is done as desired. Season to taste with salt and pepper or your choice of seasonings.
Drain potatoes, season with salt and pepper, and add butter. Lightly mash. Clean the meat skillet and add some oil to that skillet again. Put the potatoes into the skillet and cook until lightly browned. (I only have one large cast iron skillet, so I have to cook the potatoes in 2 batches in my medium sized skillet.)
To serve, place a layer of the potatoes in a bowl.
Trim fat from beef and cut crosswise into 1/2" slices. In a large skillet heat 2 T. oil or wine, add onion and garlic and cook until tender.
Add beef and brown well on both sides.
Add mushrooms and saute 5 minutes longer.
Mix the flour with the beef, then add water, soup base, garlic, salt and pepper to the skillet. Bring to the boiling point, stirring constantly. Reduce heat, continue to stir and simmer until thickened.
Add sour cream and mix well. Continue to simmer until hot, but do not boil.
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.
Combine the cumin, oregano, black pepper, and salt. Rub all over the pork roast.
Place the pork in slow cooker (fat side up); spread onion, jalapeno pepper, garlic and cilantro all around it.
Combine orange juice concentrate and lime juice and pour around the roast. Cook on low heat for 8-10 hours or on high for 6 hours. The meat should be very tender and falling apart. Remove from the crock pot and let cool. Shred the pork using an electric mixer.
Place meat back into juices and refrigerate until the next day (for best results).
Reheat the following day in the juices and use as desired.
This is actually the start of my Breakfast Skillet (http://www.cherylsrecipes.net/recipe/breakfast-skillet/), but without the eggs and cheese. I make this often when I want a quick, healthy lunch. If you are watching your carbs, you can leave the potato out, although this is a very small potato anyway.
Heat cast iron skillet on stove. Add avocado oil.
Add potatoes and onions to skillet.
Let that cook while you prep the other veggies.
Add remaining veggies to skillet. Season with salt and pepper. Cook, stirring often, until they are cooked as desired.
I like to add roasted black sesame seeds to mine for extra flavor and nutrition.
Each serving contains 271 calories, 15 g fat, 0 mg cholesterol, 71 mg sodium, 1131 mg potassium (32%), 31 g carbs, 5 g fiber, 9 g sugar, 6 g protein, 44% vitamin A, 180% vitamin C, 9% calcium, 19% iron