Feb 272014

My favorite beef stew recipe - I took this photo when there was only one bowl left, which had mostly carrots and very little meat in it :)This is the best beef stew that I have ever had…EVER! The red wine was the “key ingredient”. It made the soupy broth so delicious, I could have just eaten the broth with bread and butter….Yum!

I took this photo a little too late. There was only one bowl left, which had mostly carrots and very little meat in it 🙂

Normally, I make beef stew with the leftovers from my pot roast. I have never used wine in my pot roast or stew. However, this was so good I will add the wine to the pot roast next time.

This recipe yielded 6 servings.


  • 2-3 lbs. stew meat or chuck roast, cut into 1-1/2 inch pieces
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 yellow onions
  • 1/4 cup flour
  • 3 cloves garlic, minced
  • 1 cup red wine (I used Cabernet Sauvignon)
  • 2 15 oz. cans beef broth
  • 1 bay leaf
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 lb. baby carrots, or several whole carrots cut into 1-inch slices
  • 2 stalks celery, cut into 1-inch slices
  • 3-4 medium russet potatoes, or 6-8 small red potatoes, peeled and cut into large chunks
  • fresh parsley for garnish


  1. On medium-high heat, add the vegetable oil to a large dutch oven or heavy pot with a lid.
  2. Add beef and brown well on all sides. Add salt and pepper as the beef browns. Remove beef and set aside.
  3. Add onions and sauté for 5 minutes, until translucent.
  4. Reduce heat to medium-low, add the flour and stir for two minutes.
  5. Add the minced garlic and cook for one minute.
  6. Add wine and de-glaze the pan, scraping brown bits on the bottom. Let wine thicken and simmer for five more minutes.
  7. Return beef to pot and add broth, bay leaf, rosemary and thyme.
  8. Add carrots and celery, and simmer covered for two hours, or until the meat and vegetables are tender to your liking. I like my carrots and celery soft, and the meat fork tender. Add salt and pepper to taste.
  9. Meanwhile, either add potatoes to stew or boil separately. I like serving white potatoes, not soaked in stew.
  10. Preheat oven if you are making dinner rolls.
  11. Throw some biscuits in the oven while the stew sits for approximately 15 minutes before serving. Garnish with parsley.

This is similar to My Mother’s Beef Tips and Gravy, without the vegetables. Just serve over wide noodles.

Nov 132013

Homemade Chicken Soup - Good For Your Body and Soul

I felt a cold coming on, and I had a craving for some homemade chicken soup. I browsed the Internet for recipes and ended up with my own variation. I picked up a whole chicken, some vegetables, and a couple of cans of chicken broth for a little added flavor.

The following recipe is for the chicken stock, and then the soup. I discarded the vegetables after making the stock, and then used fresh vegetables for the soup. You don’t have to do that if you don’t want to, but I think the flavor cooks out of the vegetables into the stock, so you get a nice full flavor of fresh vegetables in the soup. Thus, the reason for the large chunks of vegetables. This makes it easier since you will strain the vegetables and discard them.

If you want to cut corners, instead of making your own stock you can use 2 quarts of chicken broth or chicken bouillon. If you don’t want to make your own stock, skip the first part and go on to the chicken soup recipe. I was in the mood to make my own stock, and this is the recipe that I came up with:

Apr 182013

I went shopping on Saturday and I went a bit overboard. I’m not always able to buy much more than chicken and ground beef, but this time I picked up some really nice finds in the meat and seafood departments, thanks to the weekly sales and manager’s specials at Kroger.

So, here’s a list of meat that I purchased:

    2 Sirloin Tips, approx. 4 lbs. each – on sale (To be used for steaks, pot roast, beef tips, stew)
    1 Small sirloin tip (manager’s special)
    2-1/2 lb. chuck roast (another manager’s special)
    14 thin boneless pork loin chops (family size package for 2 nights)
    14 whole chicken wings (I split them for Buffalo wings)
    2 lbs ground beef (plus I already had 2-3 lbs. in the freezer)
    2 racks of pork back ribs – on sale
    1-1/2 lbs fresh cod fish filets – on sale
    10 sweet Italian sausage links (2 nights) – Kroger brand
    Beef hot dogs – Ball Park on sale

I didn’t buy chicken because I have a freezer full.

Following is a draft of meals that I will make in the next two weeks, plus the links to the recipes that I used/will use:

  1. My Mother’s Pork Loin Chops Simmered in Beef Gravy – http://susans-musings.com/my-mothers-pork-loin-chops-simmered-in-beef-gravy
    This one of my family’s favorites. I make these every other week for my son. When I say we’re having pork chops, he asks if they’re his pork chops or dad’s, who prefers my From Stove to Oven Baked Pork Chops. I like them both.

Continue reading »

Jan 142013

My husband was born and raised in Cincinnati, and he makes his mom’s recipe for chili (may she rest in peace). Although he is from Cincinnati, this chili is somewhat different than most of the recipes I’ve found for Cincinnati chili, or any chili for that matter. I sometimes wonder if he left out some of the ingredients since it was never written down (that I know of), but it is delicious just the way it is.

This is the recipe that we eat most often, since my husband enjoys making it 🙂 Continue reading »

Sep 062011

Another favorite of mine when I was growing up, I usually make it once a month or so. It’s a hearty soup and is great by itself, or served with BLT or grilled cheese sandwiches, crackers or warm bread and butter. Serves 4-6. I make it for three adults and always have two or three bowls leftover.

It’s a rainy day, and it’s a great time to stay in, read a good book, and have some comfort food.


    4-6 slices of bacon, cut in one-inch pieces
    1 medium onion, chopped
    3-4 potatoes, peeled, cubed (bite-sized pieces), boiled*
    2 cans cream-style corn (very important that it is cream-style)
    2 cans of milk
    salt and pepper to taste


On top of stove, in large pot or dutch oven, cook bacon and onions, then drain.

Fry bacon eggsFry bacon
Cut each bacon strip in four piecesCut bacon strips in fourths
Chop one medium onionChop one medium onion
Saute onionsSaute onions in bacon grease

* I usually boil cubed potatoes separately for about five minutes to speed up the cooking process but, if you prefer, you can just add raw cubed potatoes to chowder and let simmer on low until cooked. Just make sure the milk doesn’t boil over.

Cubed PotatoesPeel potatoes and cut into cubes
Boil cubed potatoesBoil cubed potatoes for 5 minutes

Add two cans of cream style corn and two cans of milk, stir. Add bacon pieces, pre-cooked potatoes, salt and pepper. Simmer for a bit until potatoes are tender and flavors are all combined, taste to test. That’s it!

Add two cans of cream style cornAdd two cans of cream style corn
Add two cans of milkAdd two cans of milk
Add bacon piecesAdd cut-up bacon
Add cubed potatoesAdd pre-cooked potatoes

Simmer until potatoes are tenderSimmer until potatoes are tender

For those of you who think chowder must contain clams or fish:

Chowder (noun)
: a soup or stew of seafood (as clams or fish) usually made with milk or tomatoes, salt pork, onions, and other vegetables (as potatoes); also : a soup resembling chowder (corn chowder)

Printable recipe without images:

Family Rating: Five Smileys


Sep 052011

Here’s what’s for dinner this week:

    Meal Plan for Week 9/4/11 – 9/10/11

  • Sunday – Chicken Ala King served over rice
  • Monday – Leftovers – Steak, chicken ala king, baked chicken strips with hot sauce
  • Tuesday – Hot dogs, mac & cheese, and My Mother’s Corn Chowder – Click for Recipe
  • Wednesday – Baked chicken pieces, mashed potatoes w/gravy, green beans
  • Thursday – Open House tonight, maybe McDonald’s after
  • Friday – Oven Baked Buffalo Chicken Wings – Click for Recipe
  • Saturday – Top sirloin steak, grilled, with baked potatoes and tossed salad

Bon appétit!