Beef Stew

Beef Stew over Rice

This was really an impulse dish, due to the impulse buy of some bottom round. Originally it was gonna be a roast but then I didn't feel like going through all that. So diced it up and made a stew... Brisket-style. 

Ingredients
-Bottom Round
-Carrots
-Onions
-Balsamic Vinegar
-Wine
-Spices

Creation

Stews are generally one of the easiest things to make and are usually one pot things, but not this time! The Beef is seared first. I know... why? Not sure.. probably shouldn't. Being it is cooked for such a long time.

Depending on what onions I have on hand they will be caramelized as well cause this is a sweet stew. Then everyone into the pool. For hrs and hrs. Then you'll have something like the picture.

Which if you look closely you can see shreds of beef. Yeah. It falls apart when attempting to scoop out. Mhmm... fall apart deliciousness in...

Beef Soup

Beef Soup

You ever have one of those days when you just want something simple and comforting, but your lactose intolerant and shouldn't be drinking milk? Enter Beef soup. 

Ingredients
- Beef
-Pasta
-Mirepoix
-Beef stock or Beef bouillon
-Spices

Creation

Got the idea for this when I was making a shrimp stock for a risotto. If you take onions, carrots and celery, some salt, and a stock, put it in some boiling water and let it just go. Kitchen will smell delicious.

Take that and throw in some beef to stew and people will come for their portion

Then make pasta just for kicks and giggles and you have...

Potato and Sausage Chowder

Potato and Sausage Chowder

Breakfast time! Hungry me. I was feeling something comforting and it has been a while since I made a chowder. So I made my second favorite chowder. "Insert Meat Choice Here" and Potato! Yep.

Ingredients

-Sausage
-Potato
-Mirepoix
-Milk
-Flour
-Garlic
-Corn Oil

Creation

This one is done with a more french style of cooking. Starting with a mirepoix and making the actual chowder out of a Bechamel. Ooooo.. fancy. This also makes it a little more rustic.

So begin by sauteing the mirepoix in some oil and then toss in the flour. Cook out the 'flour' taste and then add the milk to make a light Bechamel.

Now its best to precook the potatoes if they aren't diced very small, otherwise you'll be simmering for a while. Which can build flavor though.

Now its time to savor..