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Mexican Beef Stew

A simple recipe that could be made in a slow cooker or on the stove top
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Servings 6

Ingredients
  

  • 1 pound beef stew meat cut into 1-inch pieces
  • 2 Tbsp all-purpose flour
  • 1 Tbsp canola oil
  • 1 - 15 oz black beans drained and rinsed
  • 2 medium carrots peeled and chopped
  • 1 small onion chopped, about 1 cup
  • 2 cloves garlic minced
  • 1 -14.5 oz diced tomatoes undrained
  • 2 cups beef broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 frozen bag of whole kernel corn

chopped avocado, chopped cilantro, and/or crushed red pepper (optional)

Instructions
 

  • Coat the beef with flour. Heat oil in a large skillet over medium high heat.
    Add beef and cook about 5 minutes, stirring frequently, until beef is browned; set aside.
    Add the beans, carrots, onion, garlic, and browned beef to either a slow cooker or stock pot.
    Gently stir in tomatoes, broth, chili powder, cumin, salt, and pepper.
    Cover and cook 3-4 hours on high or 6-7 hours on low, until beef is fork tender.
    Carefully remove lid and stir in corn and cook 10 minutes longer or until corn is heated through.
    Top with avocado, cilantro and/or crushed red pepper, if desired

Notes

The mexican beef stew can easily be doubled

Roasted Chicken

Sandy Coughlin
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Course Main Course
Cuisine American

Ingredients
  

  • mixed roasted vegetable potatoes, carrots, mushrooms (whatever you want)
  • 6 lb whole chicken
  • 3-4 tbsp finely chopped fresh thyme
  • 2-3 shallots, minced
  • 1 tsp salt
  • 1 tsp pepper
  • 2 medium red onions, chopped
  • 1/2 cup dry red wine (or chicken broth)
  • 1/2 cup balsamic vinegar

Instructions
 

  • preheat oven to 350 f
  • wash and pat chicken dry, remove the giblets
  • In a small bowl, combine the thyme, shallots, salt, and pepper- rub mixture under the skin of the chicken
  • Place the onions in a roasting pan (with a lid) , top with the chicken, skin side up. Pour the wine and balsamic vinegar over the chicken. Place the lid back on the dish. Bake covered for 1 hour.
  • Remove the lid and bake for another 1 hour, or until a meat thermometer reads 180 f. The chicken will be nice and brown! Let stand for 15 minutes before carving.
  • Pour the onion sauce into a small bowl and skim off the fat, and serve

Aunt Ruth's Chili

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Course Main Course

Ingredients
  

  • 1 lb ground beef
  • 1 tsp oil if needed
  • 2 onions
  • 2 celery
  • 2 garlic
  • 1/2 green pepper
  • 14 oz tomatoes crushed
  • 1 tbsp cocoa
  • 2 tsp cumin
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 tbsp chili powder
  • 1/2 tsp hot pepper sauce
  • 1/4 tsp cinnamon
  • 4 cups red kidney beans cooked
  • 1 can tomato sauce

Instructions
 

  • sauté ground beef, onions, celery, garlic and green pepper
  • add tomatoes, cocoa, cumin, salt, sugar, and chili powder
    cook about 5 minutes
  • add hot pepper sauce, cinnamon, beans, and tomato sauce
  • cover and simmer until beans are cooked (about 1 1/2 hours)