Yay, I actually kept this little blog up to make it to 100 posts. And I have 40 more followers than I ever thought I'd have. Thought it'd be just me and my mom reading! LOL
Anyway, I guess I could've made a huge, lovely, four course, gourmet meal to "celebrate" my three digit post count status or a giant chocolatey dessert, but I'm once again feeling sentimental. See, my brother just got married a few weeks ago (and is now enjoying the sights of Peru) and there were several portions of the ceremony and reception that got me reminiscing about my grandparents. I know they would've loved to have been there. Nan and Pop (a/k/a Betty and Ray - gee, where oh where did I ever get my blogger name from) have been gone for several years now, but I still miss them every day. There is a hole in my life and heart that cannot be filled since they've been gone.
I think this is a great fill 'em up cool weather recipe. And it's quick which is right up my alley. Plus you can throw whatever leftover veggies, etc. you have right in the pot.
So break out that slow cooker and let's get going! You'll need:
1 1/2 lbs extra lean stew meat
2 tbsp flour
2 cans tomato soup
1 cup beef stock
5 medium potatoes, peeled and cubed
2 large carrots, peeled and chopped into rounds
1 medium onion, cut into 1/8ths
5 cloves garlic, smashed
1 tbsp whole grain mustard
1 tbsp Worcestershire sauce
2 dashes green jalapeno sauce
1 cup frozen or fresh corn
1 cup frozen or fresh peas
red pepper flakes, to taste
salt and pepper, to taste
And don't forget the Bisquick dumplings!
Recipe on the Bisquick box - if it ain't broke, don't fix it:
2 1/4 cups Bisquick baking mix
2/3 cup skim milk
First step is to dredge your meat in flour and brown in a frying pan. Once you get some nice color, dump it in the slow cooker and turn that puppy on high (or low if you are cooking for more than 8 hours - I cooked mine for about 20). Add in everything else except for the corn, peas and dumplings. Go on about your day and enjoy the lovely smells wafting from your cooker.
For the last hour of cooking, add in the corn and peas. Mix the Bisquick and milk together and drop by heaping spoonfuls into the stew. I usually go around the circle and drop another in the middle. Cover and continue to cook for 30 minutes. Watch those wonderful dumplings take over the top of your stew. Remove cover and cook until dumplings are cooked through. Turn off your cooker, serve and enjoy.
This recipe may not be 100% from scratch and contains some ingredients that I've sworn would never enter my home again, but sometimes you just gotta do what you gotta do! There's nothing wrong with taking a day and eating whatever makes you feel good. And remembering the meals I enjoyed with my grandparents made me feel great.
The tall gorgeous brains behind the stew:
Well, I hope you enjoyed my sentimental stew story (say that three times fast). I'd love to hear the stories behind your old family favs!