Perfect for a Snow-day!!!

I know I'm a little late in posting this, but we actually got snow the beginning of this month!!! Now if only we could get snow for Christmas - but that never happens down here in Houston!!! Which reminds me of my favorite Christmas song... http://www.youtube.com/watch?v=PtQ487kXh-A

Anyway, this was our meal for that snowy night. We loved it!!! Thanks Sandra for a great idea!

Green Chili Stew

2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp canola oil
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt, optional
1/4 tsp pepper
Shredded cheddar or Monterey Jack cheese, optional

In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.

* I wasn't ready first thing in the morning to do this - so I just did it on the stove-top! Worked just fine and didn't have to cook all day!

Our Rainy Day Meal...

Where did that dreary weather come from today? Talk about perfect timing for this wonderful meal, from Cooking Light...

Beef Daube Provencal

2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash of ground cloves (we omitted this ingredient)
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
egg noodles or rice

Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles or rice. Serves: 6

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

No1here was really dreading this meal, since we already have two wonderful stew recipes. He was very pleasantly surprised!!! All the kiddos liked it too! So, another keeper - make that 3 different stew recipes!! ;) lol...

Good Day for Chili...

This is our absolute favorite chili recipe!!! It is out of this world and very easy too! It came from a Southern Living magazine of mine a few years back. I can't believe I haven't blogged about this until now?! Anway, give it a try - you won't be sorry!!!

Chunky Beef Chili

4 pounds boneless chuck roast, cut into 1/2-inch pieces
2 tablespoons chili powder
2 (6-ounce) cans tomato paste
1 (32-ounce) container beef broth
2 (8-ounce) cans tomato sauce
2 teaspoons granulated garlic - we use fresh!!!
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
Cornbread sticks (optional)
Toppings: crushed tortilla chips, sour cream, shredded cheese, chopped onion

Brown meat, in batches, in a Dutch oven over medium-high heat. Remove meat, reserving drippings in Dutch oven. Add chili powder to Dutch oven; cook, stirring constantly, 2 minutes. Stir in tomato paste; cook 5 minutes.

Return beef to Dutch oven. Stir in beef broth and next 9 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally, 1 1/2 hours or until beef is tender. Serve with cornbread sticks, if desired, and desired toppings.

For Fifi, our #1 fan!!!

She has requested more crock pot recipes! Here are a few favorites from our house...

Beef and Beer Stew

2 1/2 lbs. lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth, or use all beer
2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
2 Tbs. tomato paste
3 Tbs. melted butter
1/3 cup flour

Place all ingredients, except butter and flour in crock pot; mix well. Cover and cook on low for 8-10 hours. Mix melted butter with flour; add to the stew. Taste and adjust seasonings, if needed. Turn to high and cook until thickened, about 15-20 minutes.

* This is an OMGosh meal!!! This goes great with cheese bread!


Italian Beef
This is so good that it will make you do the Jameka "mmmmmmm"!!! ;) lol...
This really goes great with twice baked potato casserole.

4 - 4 1/2 Brisket, Rump, or Pot Roast
2 pkg. Zesty Italian Dressing mix
1 pkg. Peppercorn Sauce Mix
1 can beer
1 1/2 cup Red wine - Cabernet
3 Tbs. Beef Base

Trim all visible fat from meat. Place the meat in your crock pot. Add remaining ingredients and cook on low for 10-12 hours or until meat is done. When meat is done, shred using two forks.

We eat this as a roast w/ mashed potatoes using the sauce as gravy. We then eat it over hamburger buns as sandwiches for lunch the next day, or in tortillas for breakfast during the week!

Here is what I use but if you can't get the brands - it will still be wonderful!!!
* Beer is JW Dundee's Honey Brown
* Wine is Peter Valla Cabernet Sauvignon
* Zesty Italian is Good Seasoning's dry mix - 1 big one or 2 small
* Peppercorn is Lowry's or McCormick's seasoning pkg. and it's a picture of green peppercorns on the front of the pkg!

** you can always have your butcher trim your meat for you!!! ;)
** no1here thinks that this dish can be a bit salty at times depending on the size of your meat - so he has cut the the Zesty Italian down to 1 small pkg. It's up to you really. You can always throw in a potato at the end if it's too salty.

Shredded Beef for Tacos

I love this meal because you can put the meat in frozen!
http://allrecipes.com/Recipe/Shredded-Beef-for-Tacos/Detail.aspx

Slow Cooker Pepper Steak

http://allrecipes.com/Recipe/Slow-Cooker-Pepper-Steak/Detail.aspx