Chunky Beef and Vegetable Stew for the Crock Pot

I should just start calling Tuesdays Manly Meal Tuesday’s. I made this yesterday for dinner in the crock since I’ve got class until late every Tuesday evening. It keeps Evan happy so that makes me happy 🙂 This is a great cooler weather stew that goes great with some homemade cornbread! The best thing about it… when you get home from work all you have to do is eat and enjoy!

Prep: 20 min

Cook Time: Low 8-10 hrs, High 4-5 hrs (I prefer low).

Serves: 4-6

Ingredients:

• 1.5 lbs stew meat, try to get a quality grass fed organic beef of possible
• 1/2 C. Flour
• 1/2 tsp sea salt
• 1 tsp pepper
• 3 C. Beef Broth ( I like Kitchen Basics)
• 1TBS Worces­ter­shire Sauce
• 1/2 C. Red Wine
• 1 tsp. Paprika
• 2-3 Bay Leaves
• 1 TBS ZestyBeanDog Fine Herb Blend
• 2-3 Cloves of garlic, minced
• 1 Large onion, chopped fine
• 3 C. Carrots, chopped or cubed
• 4 Celery stalks, chopped
• 3 White potatoes, cubed (you can use Russet but I like these).

Instructions:

1. Place cubed meat in a large plas­tic bag or bowl. Com­bine 1/2 cup flour (you will need it to cover your meat) with 1/2 tea­spoon salt & 1 tea­spoon pep­per; pour into the bag or bowl with the meat, then shake to coat. Then heat 1 table­spoon of butter in a large skil­let over medium-high heat. Add stew meat, and cook until evenly browned on the out­side, you want to sear the meat. It takes a few min­utes. Remove your stew meat & place into the crockpot.
2. Take your finely diced onion and garlic and put it in the same skil­let, with 1 table­spoon butter, and cook so your onions are translu­cent and softened. Then add in your red wine to make sure all the good bits are lifted off the skil­let & pour the con­tents of the skil­let into the crock­pot.  It’s important to get all the good bits from the meat and the onions of the bottom of the pan, so you don’t lose the fla­vor.
3. Now add the rest: ZBD fine herb blend, bay leaf, paprika, Worces­ter­shire sauce, beef broth, carrots, celery, and potatoes.
4. Cook for about 8-10 hours on low or 4-5 on high. If you would like it to thicken up a bit cook the last hour with the lid off the crock, or you can add a little bit of flour… Enjoy!

Cheers!

Sausage and Tomato Basil Farfalle Casserole

I love making casseroles early in the day and then popping them in the oven for dinner, there’s just something about not having to cook after a long day of  work or play! It’s even better when you’re lucky and your husband/wife does the dishes afterwards (and no… putting soapy water in the casserole and letting it soak over night does not count as “doing” the dishes) 🙂 This is a delicious meal that will have you coming back for seconds… I promise!

Also as an added bonus, when you subscribe to my blog and comment on my posts you will be entered to win some of this sweet sweet ZestyBeanDog Fine Herb Blend you keep reading about oh so often! I will be doing a special subscriber give-away on the 31st! Good luck!

Prep: 15 min

Cook: 25-35 min

Serves: 3-4

Ingredients:

• 1/2 lb Sausage, ground fresh
• 1-2 Shallots, minced
• 2 Cloves of garlic, minced
• 1 C. Sliced baby bella mushrooms
• 1 Can of organic tomatoes, diced (don’t drain the juice).
• 1 Large organic tomato, sliced (discard top and bottom).
• 1 C. Mozzarella cheese, shredded
• 1/4 C. Parmesan Reggiano, grated (You should know by now, THE GOOD STUFF) 🙂
• 1 TBS ZestyBeanDog Fine Herb Blend or your own fine herb blend
• 1 tsp Sea Salt
• 1 tsp Pepper
• 1/4 C. Fresh Basil (half in casserole, 1/2 on top when done as garnish).
• 1/2 TBS. Butter
• 2 C. Farfalle, I prefer whole wheat

Instructions:

1. Bring a medium pot of water to a boil, add Farfalle and cook right before it’s al dente.
2. Melt butter in large skillet on med high, add garlic and shallots and cook for 1 min until fragrant. Add sausage and then brown it.
3. Add Mushrooms and can of tomatoes and mix well, add spices and simmer for 10 min. Turn off heat.
4. Add pasta to sausage mixture and mozzarella cheese and mix well.
5. Transfer mixture to medium casserole, place sliced tomatoes on top and top tomatoes with parmesan cheese, bake at 350 F. for 20 min if baking right away, if reheating from fridge bake for 35 min or until done.
6. Once done, garnish with fresh basil and enjoy!

Cheers!