Beef Stew

Beef stew in a total comfort food and a complete meal in a bowl.  I like to serve it with crusty bread (like the 24 Hour Bread from yesterday) or a simple side salad.  This recipe makes enough to serve a crowd and is so easy to make because it relies on a slow cooker to do all the work while you enjoy the results.

In the insert of your slow cooker, place:
3 celery stalks, chopped
3 carrots, chopped
1 large onion, diced
1 pound of potatoes, diced (I like to use red skin waxy potatoes because they stand up to the long cooking process without falling apart)

Add in 2 pounds of beef chuck, cubed

In a separate bowl mix:
1 c water
1 T kosher salt
1 t pepper
2 T worchetershire sauce
2 bay leaves
1 t dried thyme

Pour this mixture over the beef, cover, and turn the slow cooker to low for 10 - 12 hours (5 - 6 hours on high)

Half an hour before you want to serve the stew, mix together:
1/4 c water
2 T corn starch

Stir this mixture into the stew along with
1 c frozen peas
1 c fresh or frozen green beans, chopped

Cover again and allow the stew to thicken

This beef stew reheats remarkably well and makes enough that you can take it with you for lunch the next day!  Also, by using the slow cooker the stew is ready to eat when you are - in a busy house when different family members eat at different times, everyone gets a warm, fresh bowl.  Joyful Eating!

Pasta Primavera with Grilled Chicken

Pasta Primavera with Grilled Chicken is a quick week night meal that is simple to make and sticks to your ribs.  It's actually two dishes in one - the grilled chicken can partner with a wide variety of other sides and the pasta can be a side to many other proteins or stand alone as a vegetarian entree.

Grilled Chicken

In a ziploc bag combine:
1/4 cup olive oil
1 T balsamic vinegar
1 t kosher salt
1 t smoked paprika
1/2 t freshly ground black pepper

Add 1 pound of chicken breasts (the number the vary based on the size of the breasts, I'm using 3 in the photos) and marinate for 20 minutes.

As the chicken finishes marinating, heat a grill pan over medium heat and brush with vegetable oil to prevent sticking.  Grill the chicken for 7 - 8 minutes per side.  When the chicken is cooked all the way through, remove from the pan and tent with foil so that it remains warm until ready to serve.



Pasta Primavera

While the chicken marinates, prepare the vegetables for the pasta primavera:
1 large onion, diced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
2 cloves of garlic, peeled
2 zucchini, sliced

Heat a large skillet over medium high heat and coat with olive oil.  When the oil is hot, grate in the garlic cloves, then add the diced onion.  When the onion is translucent, add the red and green bell peppers and cook until soft.

While waiting for the onions and peppers to soften, cook 1 pound of pasta according to package directions.

Add in the sliced zucchini as well as:
1 can chopped tomatoes with green chiles
1 c frozen corn
1/2 c frozen peas

Cook until heated through, then add the cooked pasta.  If the sauce seems dry, add some of the pasta cooking water 1/4 c at a time until the sauce is the right consistency.

To serve, make a bed of pasta on the plate and spoon on additional sauce.  Then slice one chicken breast and lay over the top of the pasta.







I'll be back tomorrow with 24 hour bread - and trust me, it's not nearly as difficult as the name implies!  Joyful Eating!