Tuesday, February 12, 2013

A Beef Stew Variation...Using What You Have on Hand

We have purchased our beef (the equivalent of a whole cow) from a local farmer for the past couples years now. I love this for many reasons.  For one thing, we always have meat on hand in the freezer and for another we know that the meat is free from hormones, antibiotics, etc. It's also nice to know that we are paying far less overall. You just have to be prepared to have a chunk of money up front.

However, there are times when I get tired of beef stew made exactly the same way each week. Not to mention the fact that I didn't have regular potatoes, etc.

Last night I experimented with a few variations and it was success by our household standards...all ate with no complaints and some asked for seconds.


1 Package of Beef Stew Meat
1 Onion
2 Small Sweet Potatoes
1/4 of a Cabbage
1/2 c of Millet
4 Cups of Water
4 t of Better than Bouillon for beef
Sprinkle of Oregano
Salt & Pepper to taste
1 T of flour
olive oil
Fresh Parsley

Season meat with salt, pepper, oregano, garlic power and toss with flour. Brown in a pot with olive oil.
Remove meat and then saute veggies. Add water and meat. Bring the water to boil and then add your bouillon, oregano, and whatever extra spices you may want to add. Let simmer until meat is tender. 

I sauteed mushrooms for my personal bowl since no one else here is a fan.  Very tasty!

It may not look like a ribbon winner, but this was very filling and satisfying.  


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