Week 6 and 7 – Beef Stew and Sausage, Potato, & Corn Chowder

Week 6 7Alright, whose idea was it that I should write a weekly blog on TOP of making a recipe each week?  Do they not know that I am a giant procrastinator and have wild ambitions beyond my abilities?

Last time I posted two weeks at a time, it was because I made the first week’s soup later in the week and the next week’s soup early in the next week.  So I wasn’t really procrastinating that one.  I was just proactive my second week.

That’s not the case for this post.  I made both of these soups about mid-week during their respective weeks, and I just haven’t gotten around to writing them up.

But I don’t have to work tomorrow.  And the baby is asleep.  And I have a glass of wine in my hand.  So here we go!

The soup for week 6 was beef stew.  It has been extremely cold the last several weeks, so I was looking for something hearty.

I found the recipe (through Pinterest) on the blog Moms Need to Know.  I served it with some rosemary bread, which I honestly wasn’t a fan of, but my husband really seemed to like.  I’ll stick with a good crusty Italian loaf next time.

The recipe was pretty easy and the end result tasted good.  As per usual with stew, the leftovers were better the second day.  I wish that the liquid had been a little thicker the first day.  The texture of the vegetables and meat were great though, perfectly cooked.

The soup for week 7 was a winner!  Mmmmm I want more just thinking about it.

I made Sausage, Corn, & Potato Chowder.  I pinned the recipe that came from a sausage company’s website, so obviously they put their own sausage in the recipe.  I just used whichever brand it was that I had in my freezer.

This recipe was super easy, which was a point in its favor.  It was also very fast to throw together.  Start to finish, it took about half an hour.

I was skeptical about including creamed corn in this recipe.  I have been a devout hater of creamed corn since I was a kid.  It may be ridiculous, and I might even like it if I would give it a chance at my advanced age, but I stick to my guns.  I’m glad I included it though, because I couldn’t taste that “creamed corn flavor” and the soup was great.

Next time, I would use cubed hashbrowns instead of shredded, just because I think the texture would work better.  Also, I cut the sausage into large pieces like the picture on the recipe, and I definitely should have gone with smaller bits.  I ended up just chopping the sausage up as I ate it.

And who doesn’t love a soup that you top with a handful of cheese and chives?  Just yummy!


Slow Cooker Beef Stew

Prep time: 15 minutes
Cook time: 6 hours

Ingredients

2 lbs beef roast, cubed
1/2 cup flour
2 t salt
1/2 t pepper
1/2 t thyme
1 t minced garlic
1 bay leaf
1 t paprika
1 T Worcestershire sauce
1 large onion, chopped
2 cups beef broth
1 lb potatoes, cubed
1 lb baby carrots
2 ribs celery, chopped
2 T brown gravy mix
2 cups water

Directions

  1. Place meat in slow cooker.
  2. In a small bowl, combine flour, salt, and pepper.
  3. Sprinkle flour mixture over the meat and toss to coat.
  4. Stir in remaining ingredients.
  5. Cover and cook on high for 4-6 hours or low for 10-12 hours.
  6. Remove bay leaf and serve.


Sausage, Corn, & Potato Chowder

Prep time: 10 minutes
Cook time: 20 minutes
Yields: 4 servings

Ingredients

1 lb package of smoked sausage or Polska Kielbasa, cut into bite-sized pieces
1 T vegetable oil
1 large onion, chopped
2 cups milk
2 cups (1o oz) frozen ready-to-cook hashbrown potatoes with peppers and onions (O’brien style), thawed
1 can (14.5 oz) creamed-style corn
1 1/2 cups frozen corn kernels
1/2 t salt
1/4 t pepper
1 cup shredded sharp cheddar cheese (optional)
1/4 cup chopped chives or green onions (optional)

Directions

  1. Heat oil in a large saucepan over medium heat.  Add onion; stirring occasionally, 5 minutes.
  2. Add milk, potatoes, sausage, creamed corn, corn kernels, salt, and pepper.
  3. Bring to a boil over high heat.  Reduce heat; simmer uncovered 15 minutes, stirring occasionally.
  4. Ladle chowder into four shallow bowls; top with cheese and chives if desired.

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