It has been a CrAzY week—and it’s only Wednesday! That’s why this update is late. I really wanted to have this done and posted yesterday.
In fact…I’m so far behind, I started writing this post on Wednesday and didn’t get a chance to finish until Thursday
…much less post it. 🙁
Here we go.
Beef Stew with Fruit and Vegetables
I don’t know what to say about it…
Stew this time of year seems odd…but it has been unusually chilly here in Indiana over the last couple of days (almost fall like) so I was kind of looking forward to something ‘heavy’ like this.
But…
It took too long to make: stir, let it cook…add ingredients…stir, let it cook…sous chef cutting…stir, let it cook…repeat
Honestly…It didn’t have enough flavor for me «I doubt the missing nutmeg was the problem-an ingredient I though I already had, but didn’t.» Maybe some wine during the meat cooking or some additional spices before/during veggie cooking would have helped.
But I really don’t have anything else to report other then I will not be making it again.
Beef Stew with Fruit and Vegetables
1 ½ pounds beef for stew2 tablespoons shortening (I used 1 tablespoons each of olive oil and butter)
2.5 cups water
2 beef bouillon cubes
2 tablespoons honey
2 tablespoons lemon juice
Dash of cinnamon
Dash of clover
Dash of nutmeg (Didn’t have any so I didn’t use)
3 red potatoes
2 carrots
1 can (16 oz) cling peach slices in light syrup
½ cup pitted prunes
In large skillet, brown beef in shortening; pour off grease. Stir in water, bouillon cubes, honey, lemon juice, cinnamon, cloves and nutmeg; cover. Cook over low heat 1 hour. Stir in potatoes, carrots and onions. Cook 20 minutes or until vegetables are tender. Drain peaches. Stir in peaches and prunes. Cook 10 minutes, or until fruit is hot and meat is tender. Remove meat, vegetables and fruit to platter. To serve, pour pan juices* over stew. Makes 6 servings.
Easy to print recipe can be found here.
Lets go onto dessert—which hubby and I ate.
Peach Cobbler
This was the saving grace of the meal!
So GOOD!
I have never been someone who uses brown sugar regularly—yes if a recipe calls for it of course I do. But I just don’t recall using it that often.
However, I think that it is the reason both this and the Carrot Brownies from last week were so good!
And the more I think about it…how/what is brown sugar?
Basically: Sugar cane with molasses—thank you Wikipedia!
Peach Cobbler
FILLING:1 can (29 ounces) cling peach slices
in light syrup
½ cup brown sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon cinnamon
Dash of salt
BISCUIT TOPPING:
1 cup flour
¼ cup brown sugar
1 ½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup shortening (I used butter)
½ cup milk
Filling: In medium saucepan, mix filling ingredients. Cook, stirring constantly, until mixture thickens and boils, about 3 minutes. Remove from heat. Spoon into a baking dish, 8 x 8 x 1 ½ inches.
Biscuit topping: Heat oven to 400°F. In small bowl, mix first five ingredients. Cut in shortening with pastry blender or two knives until mixture resembles coarse meal. Stir in milk just until blended. Drop dough by spoonfuls onto filling making 9 biscuits. Bake 25 to 30 minutes or until lightly browned. Makes 9 servings.
Easy to print recipe can be found here.
Conclusion
Skip the stew and make dessert for dinner!
