Stews
SEAFOOD CHOWDER
SUNDAY, JANUARY 23, 2022
After a night of snow and with more on the way, Jared and Heather were really in the mood to warm up with one of their favorites...Seafood Chowder. We weren't quite sure where this fit. Soup? Stew? So, we decided we would just place this under our "stew" recipes.
WHERE WE FOUND THE RECIPE
We found the recipe for Grandma's Seafood Chowder on Taste of Home. We made this before and thought it would be great to add in some scallops. So, this time and added 1/2 pound of bay scallops and reduced the shrimp to 1/2 pound. It ended up being the perfect amount of each. We also substituted haddock with cod, to help reduce costs. In the past we used heavy whipping cream as a substitute for the Half & Half. But, this time we opted to use the Half and Half, since we are trying to eat a little "smarter." Honestly, if you're okay with the extra calories and fat, go with the Heavy Cream. You won't be disappointed.
HOW WE LIKE IT
Heather likes to add a little paprika to her bowl for a little kick. Jared adds paprika and a little extra salt. Kora is not a fish eater. So, she skipped out on this one. But, we really think she would love it, because there is no "fishy" taste in this chowder. Evan is usually the pickiest of eaters. To our surprise, he actually ate a WHOLE bowl. Wonders never cease.
"Thought it was good and filling on a cold day."
"Everything about this is amazing. If I wasn't on a diet, I would've eaten the whole pot."
"I loved the fish."
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BEEF STEW RECIPE
INGREDIENTS
3 tablespoons plus 1/4 cup butter, divided (we use salted butter)
1 pound sliced fresh mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups half-and-half cream (try substituting heavy whipping cream)
1 1/2 cups 2% milk (we always use whole milk)
1 pound haddock fillets, skin removed, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas
3/4 cup shredded cheddar cheese
1 cup lump crab meat (about 5 to 6 ounces), drained
1 jar (4 ounces) diced pimientos, drained
FOR SERVING
Paprika (if desired)
Salt (if desired)
DIRECTIONS
In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pot.
In the same pot, heat remaining 1/4 cup butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
Stir in haddock, shrimp*, peas and sautéed mushrooms; cook until fish begins to flake easily with a fork and shrimp turns pink, 5-7 minutes. Add cheese, crab and pimientos; stir gently until cheese is melted. If desired, sprinkle servings with paprika,
*We substitute 1/2 pound of bay scallops and decrease the shrimp to 1/2 pound. When the shrimp turns pink, the scallops are done, as well. Try experimenting with other seafood.
SLOW COOKER BEEF STEW
SUNDAY, OCTOBER 31, 2021
It's Halloween Night and after an evening out Trick or Treating, this beef stew is just the ticket to warm us up. Using homegrown beef from Evan's 4-H steer, that was fed and raised at our neighbor's dairy farm, this beef makes this stew extra delicious. (Our neighbor also sells cheese, made with milk from their farm. Check them out at Prairie Pure Cheese!)
WHERE WE FOUND THE RECIPE
This Slow Cooker Old-Fashioned Beef Stew recipe is a Betty Crocker classic. There's not much to change here, but we do like to throw in a beef soup bone. We find the marrow gives it a deeper beef flavor. Also, for a little extra texture, we leave the skins on the potatoes.
This recipe also calls for Vegetable Juice. We prefer and recommend using beef broth or beef stock, instead.
HOW WE LIKE IT
Jared and Kora will usually add a little extra salt. Heather added a little pepper to her bowl. This stew is good on its own. But, if you want that old-fashioned taste and feel, pour it over a biscuit. Kora ate the biscuits separate, with butter.
"It's a good stew for a fall day."
"The flavor and texture of this stew is incredible. I love how the tapioca gives it just the right amount of thickness."
"I love how tender the meat is."
"I like the biscuits."
BEEF STEW RECIPE
INGREDIENTS
1 tablespoon vegetable oil
1 1/2 pounds beef stew meat, cut into bite-size pieces (if needed)
4 medium carrots, cut into 1/2-in. pieces (2 cups)
3 medium red potatoes, peeled, cut into 1/2-in. cubes (3 cups)
1 large onion, cut into 1-in. pieces (1 1/2 cups)
1 medium celery stalk, cut into 1-in. pieces (1 cup)
3 cups vegetable juice (we recommend beef broth/stock, instead)
3 tablespoons quick-cooking tapioca
2 teaspoons Worcestershire sauce
1/4 teaspoon pepper
FOR SERVING
Biscuits or Bread
DIRECTIONS
In a 12-inch skillet or Dutch oven, heat oil over medium-high heat. Add beef; cook 4-6 minutes, stirring frequently, until browned on all sides. (Side Note: The entire family thinks "Dutch Oven" is hilarious.)
Spray a 4-5 quart slow cooker/crockpot with cooking spray, or use a slow cooker liner. In the cooker, mix the browned beef with the remaining ingredients.
Cover and cook on the low heat setting for 9-10 hours.
For this recipe to be ready for dinner, you'll want to get this started early in the morning, since it cooks for a long time. Don't try to rush it and put it on high for a lesser amount of time, it won't turn out nearly as tender and delicious. Trust us...It's worth the wait.