Many weekend trips have pulled me away from keeping the masses updated on my latest attempts at craftdom. For this I say I’m sorry I’m not sorry. You’ll be happy I’m not sorry after you cook up what’s about to happen in this post.
A weekend ski trip with friends calls for only a few things, lots of food and lots of beer. Did I say lots of beer? I’m sorry, what I meant to say was LOTS of beer. In between beers though, the crew did have to eat. What better way to recover from a day on the snowy slopes than with Wendel’s (my mother confessed post-post that this is my Aunt Jean’s recipe, thanks Aunt Jeanie!) BEEF STEW!
This would typically be where I insert the picture of the finished project, but apparently I was too busy eating and forgot to take one. So you get the image of ingredients instead, how exciting for you! (update: I found a picture of the finished product after I posted this!)
Thanks Mom for getting me a specialty "cow" cutting board, really helped me remember I was cooking beef.
- 2-3 lbs beef for stew (buying precut stew meat saves tons of time although you’ll probably still have to cut the pieces smaller)
- appr. 2 1/2 lbs potatoes, peeled and cubed (red or gold potatoes work best)
- 1 bag baby carrots
- 4 celery branches sliced
- 1 large onion cut in pieces
- (above are all estimates, feel free to use more or less of ingredients depending on what you like!)
- 1 can turkey gravy
- 2 cups water
- 3/4 cups ketchup
- 2 Tbsp. Worcestershire sauce
- 1 pkg. instant onion soup mix
- Preheat oven to 350 degrees
- Spray roasting pan with Pam
- Layer the first 5 ingredients in pan
- In a separate bowl mix together the liquids
- Pour liquids mixture over top of the ingredients in roaster pan.
- Cook covered for 2 hours stirring only once
Sounds pretty easy right? Luckily for all of us it really is that easy, but alas I always find a way to complicate things. Like i said the key to a good ski trip is LOTS of food, alright I realize I said LOTS of beer but stop being so knit picky! I had to make two batches to have enough to feed everyone and the first batch turned out perfectly. In fact it was very hard to not eat it before the trip.
The second batch of course I was feeling pretty confident and just eyeballed all my ingredients. One thing you’ll learn about me is I’m not very good at estimating. Since I bought everything in bulk for this recipe I just kept filling the pan until it literally couldn’t take anymore. About an hour into the cooking when it was time for a stir I realized my pan was dripping over in the oven. Big shout out to the person who invented exhaust fans!
After 2 hours, when it should be tasting as delicious as my first batch, the beef is as chewy as jerky. Perplexed as to why my overflowing roaster pan didn’t magically cook it in the same amount of time, I decided to leave it in the oven a little longer. A little longer turned into about 45 minutes longer. Not so much fun when I timed it perfectly in my head to be finished right before bedtime. Bedtime was closer to 1am that night, which despite many of you thinking I’m a party animal, is quite late for a school night.
In the end I had two delicious batches of Beef Stew to take to the mountains. I decided to freeze it in big Tupperware so it didn’t spill everywhere on the trek up. It also helped keep everything cold in the cooler with minimal ice, win win!
Of course the final touch was picking up some fresh sourdough bread from Schat’s Bakery on the way to Mammoth. Perfection.
Pan over flower out. Katie.
Read Full Post »