W4DW-Mom's Disappearing Beef Stew

Since we are waiting on what everyone in Kansas is calling "Snowmageddon,"  I thought a great recipe for Wednesday would be my Mom's Beef Stew.  No matter where I serve it, it disappears.  I took a 6 quart crock pot clear full to the 4-H Soup Supper and it was G.O.N.E.  

My meat processor doesn't cut the meat as small as I like, so I use my kitchen shears when the meat is partially frozen so it is easier to cut.

 I learned from Chef Alli that browning meat is a flavor not a color.  Make sure your skillet is really hot and the meat will sizzle when it hits the skillet.

I couldn't get a good picture because my lens kept fogging over.  :)

Add all the seasonings along with the tomato juice and tapioca.  If you don't have quick cooking tapioca, you can find it in the pudding aisle at the grocery store or you can use corn starch.  It is merely a thickener for the broth. 

After cooking the first half of the cooking time, add the vegetables and continue cooking.

Mom’s Disappearing Beef Stew

2 pounds beef stew meat, cut into ½ inch cubes

1-2 tablespoons vegetable oil, the original recipe calls for 1/2 cup

4 cups tomato juice

3 tablespoons quick cooking tapioca

1 beef bouillon cube

1/8 teaspoons garlic powder

1-2 tablespoons parsley flakes

½ teaspoon pepper

1 bay leaf

3 medium carrots, cut into ½ inch pieces

4 medium potatoes, cut into ½ inch pieces

3 stalks celery cut into ½ inch pieces

1 large onion, wedged

Heat oil in large skillet.  Brown beef cubes on all sides.  Add tomato juice, tapioca, beef bouillon cube, garlic powder, parsley, salt (if desired), pepper and bay leaf.  Bring mixture to a boil.  Turn onto three quart casserole or slow cooker.  Cover and bake at 350 F for 1½ hours in the oven add the vegetables and continue to bake 1 hour in the oven. 

OR

If you prefer to use a Crock Pot  Cook meat 2½ hours in a slow cooker on medium heat until meat is tender,  add vegetables and continue to cook 2 hours in the slow cooker or until the vegetables are tender.

 Make 6-8 servings. 

Enjoy and everyone stay safe in the "Snowmageddon,"  I am sure we will busy tomorrow taking care of any new calves that decide to arrive in the snow.

-A Kansas Farm Mom

W4DW- Porcupine Meatballs

What's for dinner this Wednesday?  Porcupine Meatballs
 This recipe was selected for multiple reasons:

1. My cousin came to visit from Idaho.  She came for Sunday dinner and I wanted to have something special, because we don’t get to see each other that often anymore.  She has a wheat allergy and I wanted to make an entire meal that she could eat- Even though her husband and mine wanted wheat bread.  

2. I found out last week thanks to Janice Person that September is Rice Month.  I almost missed it and didn’t even know it.

3. I wanted a place to link all the good links that I read about rice after last week’s Consumer Report about the arsenic levels in rice.

                USARice

                JanicePerson

                Pinke’sPost

                OregonGreen

4. The National Beef Ambassador Competition is being held in California this weekend.  Way back in 1991, I competed in this competition (I place 3^rd).  The competition has changed over the years and so has the responsibilities of the top 5.  The kids competing in this competition know more about nutrition and using beef in a healthy diet than most adults I know (and maybe some nutritionists).  My recipe for the competition was Italian Beef Roll.  This recipe was in the cookbook compiled from those of us competing back in 1991.  I hope you enjoy it!

Porcupine Meatballs

1 pound lean ground beef                                                             1 egg white

½ cup uncooked brown rice                                                          ¼ teaspoon marjoram

3 tablespoons finely diced onion                                                   4 cups tomato juice

½ teaspoon salt                                                                               ½ teaspoon salt

½ teaspoon oregano                                                                        ½ teaspoon pepper

Mix first seven ingredients.  Shape into small balls and place in a 3 quart casserole dish.  In a separate bowl, add salt and pepper to tomato juice.  Slowly pour over meatballs.

Cover and bake one hour and 10 minutes at 350 degrees F or until rice is tender.  Serve over a bed of rice.

Serves 6-8.  235 calories per serving.

-A Kansas Farm Mom


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