Hearty Beef Stew

I wanted to make beef stew the other day, and the seasoning packets at our local grocery store were nearly $3(!), so I tried my hand at homemade. I cracked my Betty Crocker cookbook for a few pointers, and the result was great! For the record, we won't be buying packets ever again...

1 lb beef stew meat

1/2 medium onion

10-12 baby carrots, sliced

1 cup beef broth

1/3 c flour

1 tsp salt

1 tsp sugar

1 tsp marjoram

1/4 tsp pepper

1/2 tsp garlic powder

6 russet potatoes, cut into 1" chunks

6 c water

Brown stew meat in a frying pan, and add to CrockPot. Add sliced onion, carrots, and potatoes.

Add beef broth and water (6 cups is an estimate...I just added enough to partially cover the vegetables, so they would cook thoroughly).

Add spices and flour. Stir together until mixed.

Allow to cook in CrockPot for 3-4 hours on high.

Comments from the cook: Brian works out of town on Wednesday afternoon/evening, and always needs to take dinner with him. Beef stew is one of his all-time favorites, so I threw this in the CrockPot a little before noon. I was nervous that it wouldn't be done soon enough, but by 3:45 it was perfectly cooked.

I also loved that this stew didn't require any kind of thickening! Adding flour in the initial stages is all you need to do, and the thickness is perfect after 3-4 hours.

Many ingredients/quantities taken from "Betty Crocker's Cookbook - Beef Stew" recipe (found on pg 465)

California Burritos

2 lbs Carne Asada (recipe below)
4-6 small potatoes
Homemade Pico de Gallo
sour cream
shredded cheese
6-8 uncooked tortillas
canola or olive oil

Carne Asada:

2 lbs steak, cut into small pieces
4 cloves garlic, minced
1 jalapeno, seeded and diced
1/2 bunch cilantro, finely chopped
2 limes, juiced
2 TBSP white vinegar
1/2 tsp sugar
1/2 cup olive oil

Cut steak into small pieces. Combine all other ingredients in large bowl, and add steak. Allow to marinate overnight.

Fry in skillet over medium-high heat until browned.

Potatoes:

Cut potatoes into 1/2" cubes. Add 2 TBSP canola or olive oil to pan and cook in skillet over medium-high heat until some edges are slightly browned. Add 1/2 cup warm water and cover until potatoes are cooked thoroughly. Flavor with salt to taste.

Pico de Gallo:

Prepare Pico the night before and allow to sit overnight.

Assemble:
Cook tortillas. Add sour cream to bottom of tortilla. Add Carne Asada and potatoes. Sprinkle with cheese and cover with Pico de Gallo.

Serve with Mexican rice or tortilla chips.

Comments from the cook: This recipe is our Cinco de Mayo tradition! When Brian served his mission in San Diego, he discovered the miracle that is the California burrito. Nothing fancy...just lots of steak, cheese, and potatoes. After we were married, he found a local place (called Beto's then) and managed to eat one almost every time I went out of town.

They quickly became one of his favorite indulgences, and it only seemed appropriate that we try to make them ourselves. We've enjoyed them with friends for the last 3 Cinco de Mayos and plan to eat them for many years to come!

Steak, Potato, and Green Chile Stew

8 small potatoes, diced
1 lb. steak pieces (most sliced in half because chunks are often very large)
1 can diced tomatoes (we use petite diced...I don't like big chunks)
1 can tomato sauce
6 cups water
1 small can green chiles (we use peeled, diced chiles and prefer them to be mild)
1 tsp fresh garlic
1 can white corn
Season-All, to taste
onion salt, to taste
salt & pepper, to taste
beef bullion, 4 cubes

Brown steak in stew pot until thoroughly cooked.

Add 6 cups water, 4 bullion cubes, can of tomato sauce, and can of diced tomatoes to pot. Cover and cook on medium heat for about 25 minutes.

Add diced potatoes, bring to a boil, and cook over medium high heat until potatoes are done.

Add chiles, white corn, and spices to taste.

Serves about 8.

Comments from the cook: We love to eat this stew with wheat french bread (sometimes lightly toasted). Dennis, the originator of the recipe, makes it with fresh green chiles (the REALLY hot ones!) and cooks it in a crockpot all day. He serves it with tortillas or tortilla chips and a dollop of sour cream on top. His will make you CRY, so we toned it down to mild chiles :)

Originally shared by: Dennis Adlesperger, a former boss/friend from PC (His version is much hotter!)