03 October 2011

Menu Plan Monday: Oct 3rd

Ahh...meal planning time again. Last week's dinners were good! PW's post roast never fails~this time I cooked it in my new cast iron Dutch oven and we thought it was the BEST EVER! The next night we used the leftovers for The Princess to make beef stew from her Paula Deen cookbook. Paula, you've redeemed yourself since our last try with your children's cookbook. The stew was incredibly yummy! Here's how you (or your kiddos) can make it:

Meat Stew with Veggies
(from Paula Deen's my first cookbook)
1/3 cup all-purpose flour
2-1/2 tsp salt
1/4 tsp pepper
1 lb. lean stew beef, trimmed of fat
2 tbsp vegetable oil
1 pkg dry onion soup mix
3 carrots, washed and peeled
1 large baking potato, washed and peeled
2 stalks celery, washed
2 cups water
1 tbsp cornstarch + 1/4 cup water
cooked white rice
Put the flour, salt and pepper into a large ziploc bag. Add the beef stew meat, close bag tightly and shake to coat the meat. Dump meat into colander and shake off excess flour.
Heat the oil in skillet over medium heat. Brown the meat and then place the meat into a slow cooker. Sprinkle the soup mix on top of the beef.
Cut the carrots and potato in to small slices and chunks. Cut the celery into 1" pieces. Add all vegetables and the 2 cups water to the slow cooker. Stir and cover. Set on *high* and let the stew cook for 4 hours.
At the end of that time, set the slow cooker on *low* and cook for 3 hours more.
About 15 minutes till serving time, combine the cornstarch and 1/4 cup water. Make sure to get all of the lumps out. Add this to the stew and stir. Let the stew thicken for 15 minutes.
Put your cooked rice in bowls and ladle the stew on top.

* We definitely took our liberties with this recipe. First of all we made it on the stove top rather than the slow cooker. We also used leftover pot roast rather that stew meat. I deleted the dry onion soup mix (because I don't like that stuff!). We also used canned carrots and potatoes in order to speed up the cooking time. My kiddos don't like celery (yet!), so I added a bit of celery salt to give it that flavor. I did add a little water, but I also added in the leftover broth from the pot roast (yum!) and also the leftover gravy made from the broth. The flavor was so rich! We served ours with crackers rather than rice. It was definitely a hit!

Monday: Creamy Cheddar Soup (yep, still haven't made that:)
Tuesday: Chicken & Wild Rice Dressing with green beans (also didn't get around to that last week)
Wednesday: Tostadas
Thursday: Easy Chili (The Princess is once again cooking from one of her cookbooks)
Friday: Hawaiian Bacon Pizza (this was a huge hit with the kids last week!)
Saturday: to-be-determined

Happy cooking to you this week!

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