Slow Cooker Beef Stew

This was my Grandfather's recipe. Passed down to my mom, then to me. This really is the only beef stew recipe you will ever need to know. It's classic. Tastes the exact same every time. Perfect for this long cold season we've been having. I've literally made this 3 times in the past month.

We always serve our beef stew with Blueberry Muffins. It's the perfect combination of sweet and savory. The recipe above is a quick, easy, delicious 30 minute muffin that can easily be made while this beef stew is simmering away in the crock pot all day. Or even whip up really quick when you get home from work, before you eat. 

I promise this recipe won't let you down. Cheers!

INGREDIENTS:

• 2 pounds stew meat
• 4 red potatoes diced (I leave skin on)
• 1 cup baby carrots cut in half 
• 1/2 cup diced celery 
• 1 whole onion chopped 
• 1/3 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups beef broth
• 2 tablespoons Worcestershire 
• 1 tablespoon gravy master
• 1 tablespoon minced garlic 

Place stew meat in crock pot. Sprinkle flour, salt and pepper over meat. Stir to combine.

Add the potatoes, onion, carrots and celery. 

Add the beef broth, wocestershire, garlic and gravy master.

Stir well to combine all ingredients. 

Cook on low for 10 hours or High for 5 hours.

Do not open slow cooker while its going.

Stir thoroughly after time is up.

Serve with blueberry muffins or corn bread.

Enjoy!

Best Blueberry Muffins

This recipe was seriously so quick and easy. I had it all prepped and in the tins in 15 minutes. Then only about 20 minutes to bake. This can easily be made in 30 minutes flat though. 

Its a tradition in my house to serve my grandfathers famous beef stew, with blueberry muffins. Its just the best combination of savory and sweet. I've been slacking the last few times I've made beef stew, and have been using store bought muffins. Which is fine! I however, have never actually made muffins from scratch before. I know, right?! So the task was a little daunting, because I was afraid it would be a flop. Then I found this recipe- and it was perfect. I think anyone can make this muffins and not be nervous about it. 

I'm going to make this my go to recipe. Its the perfect base muffin mix, that you can pretty much add in whatever else you want into it. Be it- blueberries, cranberries, chocolate chips... you get the point. Hope you enjoy them as much as my family did! My kids literally can't get enough of them. Not only did they have them with dinner last night, but they had them with breakfast this morning. Cheers!

INGREDIENTS:

• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda 
• 1/2 teaspoon salt
• 1/2 cup (1 stick) butter, melted and cooled
• 1 cup sugar
• 2 large eggs
• 1 cup milk
• 1 tablespoon vanilla extract
• 1 1/2 cup blueberries (frozen or fresh, I used frozen)

Preheat oven to 425.

Line a 12 cup muffin pan, then give it a light spray with cooking spray just so the muffin tops don't stick to the pan.

In a large bowl whisk together flour, baking powder, baking soda and salt- set aside.

In another bowl mix together cooled melted butter with the sugar and eggs. Mix well. Then add in the milk and vanilla. Mix well.

Add the wet ingredients into the dry ingredients. Folding gently and using a rubber spatula until all ingredients are well combined. 

Fold in blueberries, just until incorporated.

Divide the batter into the 12 muffin tins.

Bake for 5 minutes at 425.

Reduce heat to 375 and continue to bake for 15-20 minutes, until a toothpick can come out clean.

Adapted from: Bakery Style Blueberry Muffins with Streusel

Spinach and Cheese Lasagna Rolls

     

I have actually made these a few times in the past few months (while I've been on my flogging hiatus), and now this is my favorite way to do lasagna. It makes the exact right amount of portions. We all know how making a 9x13 pan of lasagna can leave an obscene amount of leftovers. This makes 9 rolls, which fits perfectly in a baking dish. Fed the 4 of us, then even had just enough left for lunch the next day. Not feeling wasteful, or obligated to eat lasagna for the next 4 days.  Perfect!

INGREDIENTS:

• 9 lasagna noodles (I used wheat noodles)
• 10 oz frozen chopped spinach. thawed and drained. Squeeze all extra liquid out
• 15 oz ricotta
• 1/2 cup grated parm cheese
• 1 egg
• salt and pepper to taste
• 1/2 - 1 cup of shredded mozzarella cheese (depending on how cheesy you want it)
• tomato sauce (I usually make my own, feel free to use your favorite jarred sauce)

First you want to par cook your noodles. Place them in a large skillet and cover noodles with water. Cook over med/ high heat for about 10 minutes until they are just softened and pliable. Drain them and set aside. 

Preheat oven to 350. 

Ladle a few spoonfuls of sauce into the bottom of a 9x13 baking dish. Just enough to cover the bottom.

 Combine spinach, ricotta, parm, egg, salt and pepper in a bowl. Mix well.

Spoon about 1/3 cup of ricotta mixture on each noodle, and spread evenly. 

Roll each noodle up, and place seam side down in baking dish. 

Ladle a little more sauce over the top of all the lasagna rolls. 

Top evenly with shredded mozzarella cheese. 

Cover with foil. Bake for 30 minutes.

Enjoy!

This was a Meatless Monday meal. You can use this as a base recipe and make a meat rolled lasagna as well. I did a zucchini and mushroom one a few weeks after I tried this recipe out. As I usually say, the combinations are endless! Cheers!

Adapted from:

Spinach Lasagna Rolls