Did you know that you can buy large bags of peeled, ready to use garlic from Sam’s and store the garlic in the freezer? Then just remove whatever your recipe calls for and use it like you would fresh garlic, except without the hassle of peeling it! This recipe is a wonderful way to use those bags of garlic. I roast a pound or so at a time, then mash them and store them in a jar in the refrigerator. Then, when I get ready to make something with garlic, I just take a spoonful out and add it to whatever I am making. It is so easy and very convenient!!!
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.