Classic Beef Stew
Ingredients: ● 2 tablespoons balsamic vinegar
● ¼ cup all-purpose flour
● 2 cups beef broth
● 2 teaspoons salt
● 1 teaspoon freshly ground black pepper
● 2 medium yellow onions, cut into 1-inch chunks
● 1 bay leaf
● 1½ teaspoons sugar
● 1 pound small potatoes (baby Yukons), boiled and cut in half
Preparation: 1. Preheat the oven to 325°F and arrange the rack in the lower middle position.
3. Using tongs, brown the meat in three batches for approximately five minutes each; add an additional tablespoon of oil for each batch. To properly sear the beef, avoid packing the pan too full and allow it to get a lovely brown crust before rotating it with tongs. Place the meat on a big plate and leave it there.
5. Return the steak and its juices to the pan and then add the flour. Use a wooden spoon to stir for one to two minutes, until all of the flour is dissolved.
7. Place the pot in the oven that has been prepared, cover it with a lid, and braise it for two hours.
9. After removing the bay leaf and discarding it, taste and adjust the seasoning if needed.
11. Cover and reheat over medium heat. If desired, garnish with fresh parsley.
Creamy Mushroom Soup
Ingredients: ● 4 tablespoons unsalted butter
● 4 cups low sodium chicken broth
● 1 teaspoon cracked black pepper
● 2 onions, diced
● 1 ½ pounds fresh mushrooms, sliced
● 6 tablespoons all-purpose flour
Preparation: 1. In a large Dutch oven, melt the butter and oil over medium-high heat. Sauté the onion for 2 to 3 minutes until it softens. Then, add the garlic and cook for about 1 minute, until it is aromatic.
3. Sprinkle flour over the mushrooms, stir thoroughly, and cook for two minutes. Bring to a boil after adding the chicken broth and stirring once more. Season with salt and pepper and lower the heat to low-medium.
5. Turn down the heat to low and mix in the cream. Don't boil; instead, let it simmer slowly. If desired, change the seasoning.
Loaded Potato Soup
Ingredients: ● 3 pounds red potatoes (Yukon Gold works as well)
● 1 package Velveeta cheese, cubed
● 1 teaspoon garlic powder
● ¼ cup flour
● ½ cup fresh chives, chopped (for garnish)
● ½ pound bacon, crisply fried (for topping)
Preparation: 1. Peel and dice the potatoes into half-inch cubes. Pour water over them after transferring them to a big pot. Once the water reaches a boil, cook them until they are approximately three-quarters done. After roughly ten minutes, they ought to be just a little firm in the center.
3. Reduce the heat to low and gradually add the half and half after cooking for one to two minutes. Until the mixture begins to thicken, stir constantly.
5. Rinse the potatoes and add them to the sauce when they are ready. Cook for thirty minutes on low with the pan covered. Lift the cover occasionally to stir.
6. Stir the soup again, divide it into dishes, top with the toppings, and serve after thirty minutes.
