This week I'm nodding my head at America ... and France with classic, comfort foods we all love.
Happy Cooking!
The Glamorous Chef
Monday, May 4th - Ratatouille and Beignets for dessert (with all those veggies, you've got to have a little "nummy")
Tuesday, May 5th - Beef Stew **
Wednesday, May 6th - Chicken Pot Pie
Thursday, May 7th - Meatloaf with Fried Onions & Ranch Seasoning
Friday, May 8th - Out to Dinner
Saturday, May 9th - Breakfast for Dinner - heat up the griddle! We're cookin' up some flapjacks!
** Here is my personal Beef Stew Recipe:
1 lb. Stew meat
3 Carrots, sliced
2 ribs Celery, chopped
1/2 onion, chopped
2 cloved minced garlic
3 medium potatoes
16 oz. can tomato sauce
15 oz. can diced tomatoes
1 1/2 cup Water
1 tsp. Cardamom
1 tsp. Paprika
2 tsp. Oregano
2 Tbsp. Worstershire Sauce
1 shake Tabasco Sauce
1 tsp. black pepper
1/2 tsp. salt
Cut stew meat in small pieces, put 1/4 cup flour in ziploc bag, place meat in bag & shake to coat. Brown meat in stockpot, add onion, tomatoes, sauce, water, and spices. Bring to boil & let simmer for 1 hr. Add potatoes, carrots, and celery. Let simmer another hour. OR after browning meat, add all ingredients to crock pot and cook on high for five hours.
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