{"id":85299,"date":"2019-02-28T15:00:38","date_gmt":"2019-02-28T19:00:38","guid":{"rendered":"https:\/\/valorguardians.com\/blog\/?p=85299"},"modified":"2019-02-28T14:19:12","modified_gmt":"2019-02-28T18:19:12","slug":"thursdays-are-for-cooking-26","status":"publish","type":"post","link":"https:\/\/www.azuse.cloud\/?p=85299","title":{"rendered":"Thursdays are for cooking&#8230;."},"content":{"rendered":"<figure id=\"attachment_81193\" aria-describedby=\"caption-attachment-81193\" style=\"width: 338px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-81193\" src=\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Baby-red-potatoes-Web-view-300x224.jpg\" alt=\"\" width=\"338\" height=\"252\" srcset=\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Baby-red-potatoes-Web-view-300x224.jpg 300w, https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Baby-red-potatoes-Web-view-446x333.jpg 446w, https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/08\/Baby-red-potatoes-Web-view.jpg 480w\" sizes=\"auto, (max-width: 338px) 100vw, 338px\" \/><figcaption id=\"caption-attachment-81193\" class=\"wp-caption-text\">Baby red potatoes<\/figcaption><\/figure>\n<p><strong>Betty Crocker\u2019s Classic Beef Stew from 1970<\/strong><\/p>\n<p>Ingredients:<\/p>\n<p>1 tablespoon vegetable oil or shortening<\/p>\n<p>1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes<\/p>\n<p>3 cups water<\/p>\n<p>1\/2 \u00a0teaspoon salt<\/p>\n<p>1\/8 teaspoon pepper<\/p>\n<p>2 medium carrots, cut into 1-inch pieces (use frozen sliced carrots to save time)<\/p>\n<p>1 large unpeeled potato, cut into 1 1\/2-inch pieces (baby reds are good, too)<\/p>\n<p>1 medium green bell pepper, cut into 1-inch pieces (this can be left out, if you don\u2019t like cooked peppers \u2013 add more celery, instead)<\/p>\n<p>1 medium stalk celery, cut into 1-inch pieces<\/p>\n<p>1 small onion, chopped (1\/4 cup)<\/p>\n<p>1 teaspoon salt<\/p>\n<p>1 dried bay leaf<\/p>\n<p>1\/2 cup cold water<\/p>\n<p>2 tablespoons Gold Medal\u2122 all-purpose flour<\/p>\n<p>How to fix this dish:<\/p>\n<ul>\n<li><strong>1 &#8211; <\/strong>In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2 minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on all sides. (I&#8217;d use the Dutch oven, not the skillet. If you go the slow cooker route, brown the meat in the skillet first.)<\/li>\n<li><strong>2 &#8211; <\/strong>Add water, 1\/2 teaspoon salt and the pepper. Heat to boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or until beef is almost tender.<\/li>\n<li><strong>3 &#8211; <\/strong>Stir in remaining ingredients except cold water and flour. Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.<\/li>\n<li><strong>4 &#8211; <\/strong>In tightly covered jar or container, shake cold water and flour; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute until thickened.<\/li>\n<\/ul>\n<p>You can add a cup of red wine to this, as well. And beef broth instead of just water adds flavor to it, too.<\/p>\n<p>If you want the slow cooker version of this, the cooking time is 9 to 10 hours on LOW.<\/p>\n<p>Chuck, tip, or round beef roast are all good choices for a long simmer. The ratio of marbled fat and collagen in the meat keep it moist and tender during a long braise.<\/p>\n<p>A classic flour and water slurry is a good way to thicken a stew. Be sure to bring the stew to a rolling boil and cook for about 1 minute, or just until thickened. If you cook it too long the flour will break down and the thickening will be lost.<\/p>\n<p>Infuse some herbal or citrus notes to the dark richness of the stew by adding a generous handful of chopped fresh parsley or oregano or sprinkling on some grated lemon or orange zest just before serving. Mrs. Dash Lemon\/Pepper seasoning is also a good choice.<\/p>\n<p>To save time, use a 1-pound bag of frozen mixed vegetables plus frozen diced potatoes, instead of the carrots, potato, bell pepper, celery and onion. There&#8217;s no need to thaw the vegetables; just stir them into the beef mixture in step 4.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Betty Crocker\u2019s Classic Beef Stew from 1970 Ingredients: 1 tablespoon vegetable oil or shortening 1 lb &hellip; <a title=\"Thursdays are for cooking&#8230;.\" class=\"hm-read-more\" href=\"https:\/\/www.azuse.cloud\/?p=85299\"><span class=\"screen-reader-text\">Thursdays are for cooking&#8230;.<\/span>Read more<\/a><\/p>\n","protected":false},"author":653,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-85299","post","type-post","status-publish","format-standard","hentry","category-economy"],"_links":{"self":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/85299","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/users\/653"}],"replies":[{"embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=85299"}],"version-history":[{"count":0,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=\/wp\/v2\/posts\/85299\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=85299"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=85299"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.azuse.cloud\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=85299"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}