Every winter I make a big batch of soup. Ladle it out into microwaveable pyrex bowls. Eat some, freeze others.
Little late this year.
And this year was beef stew. Not a soup, per se.
In the past I go with beef and barley, venison chili, senate bean, split pea.
The beef stew was ON POINT this year. Proud of myself.
I make it in a cast iron dutch oven. And it's it three quarters full. Makes 6 generous serving. The reason for the dutch over is so I can put that in the oven at 250 to simmer. That way I can't burn the bottom of the thicker stews/soups.
I hate the texture of onions and celery, but I like the flavor, so I replace the regular version with onion powder and homemade shallot salt, and celery seed. Beef, potatoes, peas, carrots.
No pics. It's stew!
The last American WWII triple ace takes off on his last flight
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I love that he named his P-51 "Old Crow", after his favorite whiskey.
Rest in peace and rise in Glory, General.
17 minutes ago
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