How about Some Beef Stew?
In my childhood, beef stew was always on the menu for Saturday. My mother made it with beef neck bones. Beef stew in Texas is tomato based.
I still make it like my mother did, except I use beef stew meat. I don't have a precise recipe, but here is a guideline.
Chopped Beef stew meat, (1 pound)
can crushed tomatoes (large can)
Chopped onion (large)
Small wedge Shredded cabbage (1/8 of cabbage)
stalk or two celery, chopped
quart carton stock, chicken or beef) or 1 or 2 Caldo de pollo cubes
bay leaves (2 or 3)
fresh chopped potatoes and carrots - (1 or 2 potatoes, 2 or 3 carrots
1 - 2 cups mixed frozen veggies
Water as needed
Salt and pepper to taste
a little Gebhardts chili powder (optional)
Brown meat in oil, flour meat first if wanted.
Put browned stew meat in large pot or slow cooker , add tomatoes, bay leaves, caldo de pollo cubes, shredded cabbage, chopped celery, onions, water to cover.
Simmer on low for 2 to 3 hours or until meat is tender, adding more water as needed. Add carrots and potatoes and frozen mixed veggies., taste, correct seasoning. Let cook until carrots and potatoes are soft. Taste and correct the seasoning again.
Serve with cornbread baked in iron skillet or cornbread stick pans.
= new reply since forum marked as read
we will have biscuits with it this evening.
