Slow Cooker Surprise

Okay, okay, so it's beef stew, which is not all that surprising, really.  The main point is that I finally got a slow cooker, so you can expect lots of those recipes in the future. I want to try a chicken curry, next I think...  This recipe is definitely a whatever you've got on hand sort of recipe. I pretty much made it up as I went, but it sure turned out tasty!

What You'll Need

Supplies

Slow Cooker (at least 4qt)                                                                  Large mixing bowl

Cutting board                                                                  Spoon

Knife for chopping                                                          Measuring cups

Ingredients

1/2 large white onion                                                      Marjoram

1 large potato                                                                  Rosemary

1 lb stew meat                                                                 Thyme

1/4 cup flour                                                                   1 can green beans

1/3 red bell pepper                                                          1 can diced tomatoes

Baby carrots                                                                    1 tsp minced garlic

Chili powder                                                                   2 cups beef broth

Bay leaves                                                                       Salt and pepper

Now Let's Make Beef Stew!
Start by prepping your vegetables. Roughly chop 1/2 white onion and the potato (which you've totally scrubbed, right?). Place the two vegetables in the bottom of your slow cooker.

This layer prevents your meat from cooking its fat.

Next, place your 1 lb stew meat in the large mixing bowl, breaking it up with your spoon. Measure out 1/4 cup flour and pour it into the bowl with the meat. Stir the meat, allowing the flour to thoroughly coat each piece of stew meat. Add the stew meat to the slow cooker on top of the potatoes and onions.

The flour will help the meat brown (since we're not searing) and will thicken the stew 

Dice the 1/3 red bell pepper and add it on top of the meat. Also add a couple handfuls of baby carrots.

I know, I'm getting crazy technical here.

I like to add my spices next so that they're midway through the layers and cook into everything. Liberally dash chili powder around the mixture in the slow cooker. Next add bay leaves, I did a couple dashes of crushed leaves, because that's what I had on hand. If you're using whole leaves 2 should do. Add about 1 tsp marjoram, 1 tsp rosemary, and 1/2 tsp thyme. (I was not that precise, so feel free to loosen up a bit and do some dashes and pinches instead).

Herby

Open and drain the can of green beans and add it to the pot. Add the diced tomatoes along with there juice (aka don't drain those).

Top it all off with 2 cups beef broth, 1 tsp minced garlic, and salt and pepper to taste.

Hmmm... broth appears to be camera shy...

Cover and cook on low for 10 hours. At 10 hours switch setting to keep warm (I got off late the night I cooked this, so it cooked for 2 extra hours, which is why there's not as much liquid in the photo; it was still delicious.) Serve with a hearty bread and enjoy.  If you can't make it the morning of, whip it up the night before, and store it in the fridge, then transfer to the slow cooker in the morning.

   

Stew on This!

Today's post is on one of my family's favorites: Brunswick Stew. This stew is largely southern in its roots, but beyond that there's a bit of a debate about its origins. There's no really set way to go about making Brunswick Stew; it's basic ingredients consist of tomatoes, lima beans, corn, and okra, but meat and other ingredients vary (seriously, the original recipe called for squirrel). So anyway, this is my family's recipe, and its probably a good bit different than another recipe; that's just the nature of this beast. This recipe goes at least 4 generations back, though I'm sure it's evolved along the way as it passed from cook to cook. Oh, and traditionally this thing is cooked most, if not all, of the day; that's why it's a stew.  So, plan accordingly and start no later than noon.

What You'll Need

Supplies

1 big stock pot or iron kettle                                   Knife for chopping and dicing

1 long cooking spoon                                               Measuring cups (liquid and dry)

Cutting board                                                          Measuring spoons

Ingredients

64 oz broth                                                              2 sticks butter

52 oz diced tomatoes                                               40 oz chicken, shredded (2 1/2 lbs)

4 onions, diced                                                         1 cup apple cider vinegar

32 oz frozen lima beans                                           1 cup sugar

32 oz frozen corn                                                     1/2 cup ketchup

24 oz potatoes, chopped                                           2 Tbsp mustard

10 stalks celery, finely minced                                6 cloves of garlic, minced

16 oz frozen okra                                                     Salt and pepper, to taste

Now Let's Make Brunswick Stew!

Before we begin, I have a few notes on ingredients, since, as I've said, the ingredients in Brunswick Stew are by no means set.  For the meat, you want to make sure to use something that can be shredded.  You can achieve that by boiling a chicken (hey presto, you've got your broth, too!), or by using leftover smoked chicken, like I did.  Or, you can do a combination of meats; sometimes I add in pulled pork barbecue.  It's up to you and your taste. Also, if you have the veggies for this recipe hanging around fresh, that's awesome! (I don't, and I'm cheap, and I'm lazy).

Finely minced, as it should be

To start, we need to do some prep work.  You may notice that some of those ingredients have additional descriptions attached, and it's time to make those happen.

• If you haven't already shredded your chicken, do so now.  If it's easy to do, just pull it apart with your hands, being mindful to weed out any bones (especially those long prickly dangerous ones).  If you can't use your hands, or are using cooked chicken breast, pull a fork along the meat to begin the shredding process.  Set the meat aside. 
• Chop and dice your 4 onions, wipe your eyes and set them aside. 
• Chop up your potatoes into small, bite-size chunks.  Don't bother peeling them, but do wash them ahead of time. Set the potatoes aside.  
• Now, take your 10 stalks of celery and dice them up. Now mince, mince I say,  until it's very fine. (I hate celery but know it adds necessary flavor; mincing it fine makes it less noticeable). Set the celery aside.  
• If you need to, mince the garlic and set it aside, too. (I always use the jarred, pre-minced stuff).

Take a deep breath, the prep work is done.  Put your big stock pot on the stove, and add the broth to it (veggie or chicken broth, I'm not picky).  Set the heat to medium-high, which is about a 7 on my stove.  Add your cans of diced tomatoes, juice included.  Then add the add your veggies: onions, limas, corn, potatoes, celery, and okra.  Give it a stir, stirring from bottom to top, scraping the bottom of the pot to prevent sticking.  Cut the 2 sticks of butter into chunks, dropping them into the stew as you go. (stop cringing at the amount of butter and look at all those veggies!).

I forgot a picture when the meat
went in, so you get potatoes.

Once this mixture has heated through, add your meat and stir it in thoroughly.  Let the stew cook for a while.  Stir it regularly during this interval, making sure to stir from the bottom to prevent sticking.  When the veggies are soft enough, begin mashing them up whenever you stir until you've got a thick mush.  It's okay if some of the veggies are still in good shape; you just want a large portion to be mashed up.

After the stew has reached the aforementioned mashed state, add the vinegar and sugar, and stir them in thoroughly. Then add the ketchup and mustard (yes, that's right ketchup and mustard. Shut up! It's tasty). Stir these in well.  Lastly, add the minced garlic and salt and pepper, to taste, and stir them in well.  Reduce the heat to a low setting so that the stew will simmer. Continue to cook for at least an hour before serving, but keep in mind that the longer it cooks, the better the flavor will be.

Brunswick Stew with Irish Soda Bread

Serve with a thick slice of bread. I recommend Irish Soda Bread without the raisins, as it's thick heartiness suits Brunswick stew particularly well.  If you have any leftover stew (and you will, unless you're feeding a horde), you can store some for leftovers and freeze the rest.  This stew freezes really well, and it's great to be able to pull some out during the winter.

 

Best Thing Since Sliced Bread

Okay, okay, so to eat this Irish Soda Bread, technically you have to slice up the loaf.  Semantics.  Prior to tonight, I had never had nor really thought much about Irish Soda Bread.  I've read books, plays, and the like that mentioned it, but it never really occurred to me to try making it.  Let me just say, "Thank goodness I finally did." Because, yum. I got this recipe from the back of Karen Marie Moning's Dreamfever, though I did alter some ingredients and procedures to make it better. (I also left out the book's call for wriggling Unseelie flesh.  You're welcome). Irish Soda Bread is a thick bread, leavened (made to rise) by using baking soda rather than yeast.  Traditionally the bread simply consists of the base bread; however, additions of items like raisins or nuts can be made, as you see here.  I imagine that the bread would go really well with a nice stew, since the thickness would help sop up any broth.

What You'll Need

Supplies

Large mixing bowl                                                        2 butter knives

Whisk                                                                            Small bowl

Measuring cups                                                             Wooden mixing spoon

Measuring spoons                                                          Large cast iron skillet

Ingredients

4 cups all-purpose flour, + some for shaping              4 Tbsp butter (1/2 stick)

2 Tbsp sugar                                                                 1 cup raisins

1 tsp salt                                                                        1 large egg

1 tsp baking soda                                                          1 3/4 cup buttermilk

Now Let's Make Irish Soda Bread

Whisk away

To begin, preheat the oven to 425F. Take your large mixing bowl and add the flour, sugar, salt, and baking soda. Whisk these ingredients together until evenly smooth in texture.  You can also use a sifter and sift them together, but whisking is just as effective with a lot less hassle and is less bulky.

Cut the butter into large chunks and soften it very slightly (about 10 seconds in a microwave if it wasn't already softened). Plop that into the flour mixture. Now, if you happen to have a pastry cutter around use that (fancy pants), otherwise, cut the butter into the flour mixture using your two butter knives.  When you get frustrated with that smash the butter into the flour mixture using the whisk (cause those wires are about the same as a pastry cutter, let's face it). When you're done, run your fingers through the mixture to make sure you've taken care of any large chunks of butter.  The flour mixture should now have a course meal texture (also known as chunky flour).

Once your butter is sufficiently cut in, add the raisins to the bowl and mix them in using your hands (if you're squeamish about sticking your hand - clean I hope - in food, you'll need to get over it quick; it only gets messier).

Buttermilk

Crack an egg into your small bowl and beat the egg.  Add this to the flour along with the buttermilk.  Stir with your wooden spoon until all the flour is mixed in and dough is stiff.  Lightly flour your hands and begin to gently work the dough into a ball shape.  Do NOT knead the dough; if you over work it the soda bread will be tough. (unless of course you like to nosh on concrete) If the dough is too wet to work, gradually add small amounts of flour, working it in with your hands gently until dough is workable.  Keep in mind that you may need to wash the dough off your hands to form it completely, since the dough will stick to the dough on your hands rather than shaping.

When ready, remove the dough from the bowl and place it on a lightly floured surface (aka counter). Shape the dough into a round loaf.  Grease the cast iron skillet using what remains of your stick of butter. Just use the stick to do it, don't grease it with the whole thing). Rub the butter on both the base and sides of the skillet, but do not coat too heavily.  Place your dough in the center of the greased skillet.  Using one of your butter knives, score the top of the loaf in the shape of an X in order to open the loaf and allow the center to cook through.

Irish Soda Bread

Bake the loaf at 425F for 40-50 minutes until the bread is golden brown. You can tell if it is done by inserting a knife into the center; if it comes out clean, your soda bread is cooked.  Serve in slices with butter or along with a stew.  I for one, will be serving it next week along with Brunswich Stew. (Not the exact same loaf! Blegh.)  Mmmmmmm.  What would you serve it with?

Presented by my fabulous assistant