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Friday, March 26, 2010

Beef Stew and Blueberry Crisp


Do you ever find yourself, not knowing what to make for dinner?  I do this on a daily basis.  I randomly take out a some meat in the freezer i hopes I actually know what I take out and hunt for a recipe one different blogs and website when I should be working.  Like I'm doing right now.  With a very active 1 year old, I can't seem to be able to get anything done at home so I have to do any searches and catching up on my blogs at work.  The Boss must think there is something wrong with me since I have a million and one windows open on my computer and I'm constantly typing.  So last Wednesday was one of those days.  I took out beef stew meat and I was on the hunt for a recipe.  I went the cheater way and went on the food network website.  I already knew what I had at home so I figured I'll make a hearty stew.  I even had pearl onions (I actually thought I took out stew meat and I realized it was steak but that will come up in another post :D). 
(adapted from Food Network)


  • 1 pound beef for stew, cut into 1-inch pieces
  • 3 tablespoons all-purpose flour
  • 2 tablespoon olive oil
  • 2 clove garlic, minced
  • 1 3/4 cups Swanson® Beef Stock * I made my own with beef bouillon
  • 2 medium onions, cut into quarters *I used pearl onions
  • 1 bay leaf
  • 1/2 teaspoon dried thyme leaves, crushed
  • 1/4 teaspoon ground black pepper
  • 2 cups whole baby carrots *I used a regular carrot and chopped it up
  • 2 medium potatoes, cut into 2-inch pieces
  • 1/4 cup water


Season the beef as desired. Coat with 1 tablespoon flour. Heat the oil in a 6-quart sauce pot over medium-high heat. Add the beef and cook until it's well browned, stirring often. Add the garlic to the sauce pot and cook and stir for 1 minute.

Stir the stock, onions, bay leaf, thyme and black pepper in the sauce pot and heat to a boil. Reduce the heat to low. Cover and cook for 1 1/2 hours.

Add the carrots and potatoes to the sauce pot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove and discard the bay leaf.

Stir the remaining flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the sauce pot. Increase the heat to medium. Cook and stir until the mixture boils and thickens.

 * Note don't put the onions when it said to, put it in with the remainder of the vegetables.
** It didn't really take 1.5 hours to cook the meat.  I might have overcooked it.
*** Watch the meat when browning the meat, I burned mine slightly
**** Watch it while the sauce thickens to make sure the meat and veggies won't burn
***** You may need more stock, mine wasn't enough
Other wise it came out good.  I only had leftovers enough for lunch and The Husband didn't complain!
For dessert I made an blueberry crisp I adapted from Kitchen Worthy.
I generally make an apple crisp during the summer, I don't know why but I always tend to make any type of crisp during the summer.  I'm weird like that.  It was so good.  Not too sweet and if The Daughter wasn't allergic to nuts I think some pecans would add a nice touch.  But no nuts in my house.  I can't wait until the day I am able to cook with nuts again and The Daughter could eat it but until then I have to restricted to what I could make.  Anyway, I was just reading the different entries on FoodBuzz and one of the individuals I read regularly posted this wonderful recipe. 

2 pints blueberries (fresh or frozen) *I used frozen, I would defrost a little prior baking
1-2 tablespoons sugar
1-2 tablespoons flour



¾ cup flour
¾ cup packed light brown sugar
6 tablespoons butter
½ cup rolled oats (regular oatmeal)
½ teaspoon cinnamon

Preheat oven to 350 degrees. Combine the blueberries, sugar and flour, and toss to mix. Put in a buttered shallow baking dish (pie pan or 8×8 brownie pan). To make topping, combine flour, sugar and butter and mix until it looks like course crumbs. Add oats and cinnamon and mix a little more. Spread topping evenly over fruit and pat down gently with your fingertips. Bake until the top is light brown and crisp, about 35-40 minutes. Serve warm with ice cream (this part is not optional).


It was so so good.  I am even hording the leftovers so I could keep eating it. 


1 comment:

  1. Hi Joy! It's Trish from Sugarlace. Just want to know what your email address is so we can send you an invite to join our Kulinarya Cooking Club! Just email me at info(at)sugarlace(dot)com. Thanks!