April 24, 2024

Beef Stew…with a Mexican Twist

March 3, 2015 by

Perhaps Beef Stew sounds as if it would be complicated and difficult to make—just the opposite.  Simple, easy-peasy!  The key is slow-cooking.  You can either let it come together in a crockpot for a few hours or just as easily on the stovetop. Low heat and gentle, slow cooking gives the stew a roasted flavor, and ensures that the meat and veggies are fall-apart tender. And in addition, the liquids will come together into a thick, smooth gravy.  Yumm-O!

This time, instead of the usual stew, I added some salsa verde (yup, the green kind!), sweet potatoes, black beans, and Mexican seasonings.  And I baked some mini-corn muffins for you-know-who to indulge in! It was a great comfort food meal…since we still have frozen solid piles of snow and ice.  This meal fits well into our healthy but oh-so-yummy POV.  I like to make stews using a piece of bottom round steak from the butcher counter.  This cut doesn’t have much extra fat but still becomes tender due to the low heat and gentle simmering for 90 minutes or so.  Then load it up with lots of veggies…healthy and oh-so-yummy!  Enjoy!

2015-02-24 19.46.38

 Mexican Beef Stew

ingredients:

2 tablespoons +/- olive or coconut oil
2 pounds beef stew meat, cut into bite-size chunks
2 tablespoons brown rice flour (optional)
1/2 teaspoon EACH sea salt, freshly ground pepper
3 tablespoons minced garlic (I use jarred)
1 cup dry red wine (or additional broth)
1 quart beef broth
1 cup water
1 jar (10-12 ounces) salsa verde
1 teaspoon +/- ground chipotle pepper
1 teaspoon dried thyme
3 medium sweet potatoes, peeled and chopped into bite-sized chunks
1/2 bag frozen pearl onions
1/2 # baby carrots, sliced in half length-wise
5 ounce can chopped green chilies (optional)
1 (15 ounce) can black beans, drained and rinsed
1 cup frozen sweet corn (optional)
additional sea salt and pepper

directions:

  • heat the oil in a large Dutch oven over medium heat
  • add the 1/2 teaspoon each of salt and pepper to the flour
  • dredge the meat in the flour mixture (if you eat grain free, you could skip this step)
  • brown the meat, working in 3-4 batches, just ‘til the cubes are lightly browned
  • remove meat from pot and set aside
  • lower heat and add garlic to pan drippings; stir constantly for about 1 minute ‘til fragrant
  • increase heat back to medium-high, stir in the wine, and scrape the bottom of the pan to loosen all the bits. allow to simmer ‘til liquid is reduced about half
  • add in the beef broth, the seasonings, and the browned meat cubes; stir well
  • lower heat to a simmer; cover and allow to cook for about an hour ‘til meat is getting tender
  • add in the sweet potatoes and carrots. raise heat, cover, and bring back to a simmer
  • cook for an additional 30 minutes ‘til potatoes are cooked through and the liquids have become a smooth, thick gravy
  • stir in the chopped chilies, black beans (and corn, if using); simmer ’til heated through
  • taste for seasoning
  • (if the ‘gravy’ needs any additional thickening, use 1 tablespoon of cornstarch with equal amount of cold water…stir ’til completely smooth; then pour into hot liquid (your stew) stirring constantly ’til liquid has thickened.  allow to boil for an additional minute.)

    ♥    ♥    ♥    ♥    ♥

    God loves you!  ♥  (Don’t ever forget that!)

    ♥  coleen

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CrockPot Black Bean Soup

November 14, 2014 by

I love my Crockpot. I have found, however, that almost all the recipes in my Crockpot cookbooks are for meat-based entrees. That’s all well and good, but there are some times you want something lighter, or vegetarian (or that isn’t made with a can of cream of chicken soup!) I ordered a book on Amazon.com, hoping to find something new and different, and I did: “Fresh From the Vegetarian Slow Cooker” by Robin Robertson.

The recipe for Black Bean Soup was easy to follow, and I had everything I needed for it already in my pantry and fridge – and I’m betting you do, too. This came out better than I expected!  The texture was both chunky and smooth after I used my immersion blender (you can put your soup in the blender or food processor and pulse lightly, or even use a potato masher to get your desired consistency.)
Serve this with chopped green onions, cilantro, sour cream, shredded cheese, salsa, tortilla chips—any or all of the above.  Terrific!
 
(Sorry about the photo. It’s bean soup, and it’s delicious and nutritious, but there’s just no way to make it look glamorous in a photo!)
gchdanablackbeansoup
 
Black Bean Soup
(recipe courtesy “Fresh From the Vegetarian Slow Cooker” by Robin Robertson)
 
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1/2 green (I used red) bell pepper, seeded and minced
  • 2 garlic cloves, minced
  • 2 cans (15.5-ounces each) black beans, drained and rinsed
  • 1 can diced tomatoes, left undrained
  • 4 cups stock (I used less, probably closer to 3 cups)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • salt and pepper
  • 2 teaspoons fresh lemon juice (optional)
Directions:
  1. Heat oil in a large skillet over medium heat. Add the onion, carrot, bell pepper, and garlic; cover and cook until softened, about 5 minutes.
  2. Transfer the cooked vegetables to a slow cooker, add the beans, tomatoes and their juice, stock, bay leaves, cumin, thyme, and cayenne, and season with salt and black pepper. Stir to combine. Cover and cook on LOW for 8 hours.
  3. Remove and discard the bay leaves and taste to adjust the seaosonings.  Just before serving, stir in the lemon juice, if using. To thicken, puree at least 2 cups or up to one half of the soup solids with an immersion blender used right in the CrockPot, or ladled into a regular blender or food processor and returned to the CrockPot.  Serve hot.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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At Home with GCH – SoupPalooza Week 5

January 31, 2013 by

Here on our At Home with GCH  blog, Monday’s are usually focused on healthy but oh-so-yummy! recipes.  But this week, I get to visit with you on Thursday!  This past Monday, our Christi put forth a challenge that you just might want to take part in…check it out!

Christi’s Pantry/Freezer Challenge

We are continuing to celebrate soup, soup, and soup since this is National Soup Month!  Now this week—since SOME of us are gearing up for Super Bowl Sunday with all of the eating attached to the watching—we are making Cheese & Cider Soup, with a Spicy Popcorn topping as well as a hearty Black Bean and Sausage Soup.  These are my contributions to the “Soup”er  Bowl buffet!

Cheese & Cider Soup w/Spicy Popcorn2013-01-29 21.05.45

2 slices bacon, diced
1 medium onion, small dice
1 large Yukon Gold potato, peeled and cut into ¼-inch dice
1 medium carrot, minced
1 large Granny Smith apple, peeled and diced small
1 heaping teaspoon chopped garlic
2 tablespoons all-purpose flour
1+1/2 cups apple cider
3 cups chicken stock
1 cup filtered water
1 can (12 ounce) evaporated milk
Pinch cayenne pepper (add up to 1/8 teaspoon if you enjoy the heat!)
4 ounces sharp Cheddar cheese, shredded (I also use Gouda)
1 tablespoon minced fresh thyme leaves (if using dried, use 1 tsp)
Kosher salt and freshly ground black pepper, to taste

Fry the bacon in a large stockpot or Dutch oven over medium heat until crisp, 5-10 minutes. With a slotted spoon, transfer the bacon pieces to a paper towel-lined plate to drain, and set aside.

Add the onion to the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, apple, and garlic stirring continuously for about 1 minute, or until the garlic is fragrant.

Dust the flour across the vegetables and stir to coat the vegetables; cook for approximately 2 minutes until the mixture JUST begins to brown on the bottom of the pot.

Gradually whisk in the cider, water, and chicken stock; increase the heat to medium-high. Bring to a boil, then immediately reduce the heat to medium-low; simmer uncovered until the vegetables are cooked, approximately 30-40 minutes. Stir occasionally; you will see the liquid begin to thicken slightly.  When the potatoes yield to gentle pressure (done!), whisk in the evaporated milk and bring back to a very gentle simmer. Stir in the cayenne (if using) and the thyme, and then slowly add in the cheese stirring JUST until the cheese melts.  Remove from heat.  Carefully taste for additional seasoning, if necessary.  Ladle into bowls or mugs; serve immediately with Spicy Popcorn on the side.

Spicy Popcorn

In a small bowl, mix:
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8-1/4 cup grated parmesan cheese

Simply prepare your popcorn in the manner you prefer (you will need about 2 cups).  As soon as it is done popping, IMMEDIATELY sprinkle 2 cups of popped popcorn with the seasoning mixture.  Stir gently.  Serve alongside your Cheddar & Cider Soup along with the bacon bits you prepared in the beginning.  Enjoy!

 _________________________

OK!  Onto our second soup this week, Black Bean and Sausage Soup.  This has a decidedly Mexican flavor so top it with some chopped avocado and red pepper…or a simple guacamole.

Black Bean and Sausage Soupsoup

1/2# Italian sausage meat, hot or sweet—your choice*
1 small onion
2 heaping tablespoons chopped garlic
1 (14-15 ounce) can diced tomatoes with juice
2 cups broth
2 cups filtered water
3 cans (14-15 ounce) black beans, drained and rinsed with warm water**
2 tbsp sun-dried tomatoes packed in oil, chopped and drained (optional)
1 teaspoon EACH: dried oregano, chili powder, cumin
1 teaspoon chipotle chili powder (optional)
1/8-1/4 teaspoon cayenne (optional)
Kosher salt & freshly ground black pepper
1 small red pepper, seeded and chopped small

Add a small amount of oil to stockpot; heat over medium-high and then saute the sausage meat and onion together for approximately 6-7 minutes.  Stir in chopped garlic and stir continuously for 1 minute.

Then add in tomatoes, broth, TWO (2) cans of the black beans, and all of the seasonings. Bring to a boil, reduce heat to medium-low and simmer, covered, for 30 minutes allowing for flavors to meld.

Remove from heat.  Take approximately 1 cup of the beans and tomatoes out of the soup and add to the reserved can of black beans.  Using a blender or an immersion blender, CAREFULLY puree, making as smooth as possible.  Add back into hot soup and stir well.  Ladle into bowls or mugs.  Serve immediately.

I like to serve this soup with the following toppings, letting everyone make their own choice of how to finish off their mug of soup:

  • chopped avocado
  • chopped red pepper, and/or tomato
  • chopped fresh cilantro
  • sour cream
  • shredded sharp cheddar
  • crushed tortilla chips

*I purchased ground Italian sausage meat OUT of the casings (looks like ground beef and is packaged the same).  However, if you already have sausage links on hand, you could just as easily remove the sausage from the casings and use that.

** reserve 1 can of black beans

 

God loves you!  ♥ (Don’t ever forget that!)

♥ coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at:  Coleen@girlfriendscoffeehour.com

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