Well, here’s a little something from one of our regular RealLife Radio listeners and adopted familyroom girl. Pam is from Wolseley, Saskatchewan, mother of 2, community girl and all round jack of all trades. Pam is a blessing and her kindness is shown is so many, very practical ways.
Recently I spent a week at my mum’s helping her sort, organise and de-clutter. Everyone knows that’s a big job, especially after a move {my parents recently moved from their farm to town so sorting was a necessity}. On this particular day, my mum and I were hard at it, working away, totally unaware of the time. Before we knew it lunch was upon us and we had nothing prepared. To our surprise there was a knock at the door and there was our friend Pam, stew and home made bread in hand. Needless to say, she was a sight for hungry tummies.
Below is Pam’s easy one pot stew that is craved by family and friends. Pam says, ‘This stew is easy, you can hide lots of vegetables in it and it’s great to make and give.’
This recipe is a family favourite. I got the recipe off of the Kraft Canada website; I love this site.
¾ cup of Zesty Italian Dressing (you can use any Italian dressing; it does not have to be Kraft)
2 lb (1 kg) stewing beef, cut into 1 inch cubes (stir fry meet will work as well and is sometimes a bit cheaper)
6 slices of bacon, chopped (the precooked bacon works great for this as you can just cut up one of the two pre-packaged packages)
3 cups sliced mushrooms
1 cup chopped onions (2 packets of onion soup mix works for those that don’t like onions)
3 cups sliced carrots (about 6 medium; mini carrots works as well)
1 ½ lb potatoes, cut into lg chunks (about 4 cups)
1 can (19 fl oz / 540 ml) diced tomatoes / undrained (I use fresh tomatoes (3 lg); I just chop them up in my food processor
1 can (10 fl oz / 284 ml) beef broth (I use one 1 ¼ cup of water with 1 tsp. of beef OXO for my beef broth)
1. POUR dressing over meat in resalable plastic bag; seal bag. Turn bag over several times to evenly coat meat with dressing. Refrigerate 30 min. to marinate.
2. MEANWHILE, cook bacon in Dutch oven on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from pan; drain on paper towels. Discard drippings.
3. ADD mushrooms and onions to Dutch oven; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard bag and marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to pan; stir
4. BRING to boil, stirring constantly; cover. Simmer on low heat 1 hour 30 min. or until meat is done and sauce is thickened, stirring occasionally and uncovering after 1 hour 15 min.
I cook this in my slow cooker. I put the meat in the bottom of the slow cooker and pour the salad dressing on top. Then I add the rest of the ingredients. Cook 10-12 hours on LOW (or 5-6 hours on HIGH). Stir in 2 Tbsp. flour mixed with 2 Tbsp. water. Cook 15 min. or until sauce is thickened.
{ 1 comment… read it below or add one }
Pretty nice post. I just stumbled upon your blog and wanted to say that I have really enjoyed browsing your blog posts. In any case I’ll be subscribing to your feed and I hope you write again soon!
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