i'm sure there are plenty that don't, but i sure do!
i love making soup in my dutch oven.
if you don't have a dutch oven, you must ask for one for christmas!
when we got ours for a wedding gift i had no clue what it was.
i thank the smith family on signal mountain every time i use my dutch oven ... it was the best gift!!
(i always think i'll them that whenever i see them. i know they'll think i'm crazy!)
back to the soup, i've already made two different kinds this week.
a new one and an old standby.
i never thought i would grow up and choose to make beef stew.
but i have and i do and i love this recipe!
it's super easy and super satisfying.
especially served up with some homemade cornbread. (i've shared that fav recipe below too!)
hope you enjoy!!
old fashioned beef stew
by paula deen
2 pounds stew beef (i use a little less)
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves (i never have this on hand)
3 large carrots, sliced (i do about twice as much)
3 ribs celery, chopped (same as carrots)
2 tablespoons cornstarch (if you don't have, use 4 T. all purpose flour)
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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i found this cornbread recipe when casey and i were on this no dairy kick ... which is ancient history now! so where it said to use soy or rice milk, i replace it with whole or 2%.
1 1/2 cups flour (I used white whole wheat)
6 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups milk
2 large eggs
1/2 cup oil
Preheat oven to 400°F. Oil a (9-inch) square baking pan and set it aside.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a second large bowl, whisk together soy milk, eggs and oil. Add milk mixture to cornmeal mixture and stir until just combined.
Pour batter into prepared pan and bake until golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.
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