Written By: kittencal on August 31, 2011 Leave a Comment

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I strongly suggest to make this 1-3 days ahead the he flavor will intesify, if you are planning to freeze make sure to leave in the refrigerator at least 1 day before freezing

Serve this with a crusty loaf of bread

Servings 8-10


1/2 cup all-purpose flour

1 tablespoon paprika

2 teaspoons chili powder, divided

2 teaspoons seasoned salt

2 teaspoon garlic powder

1 teaspoon fresh ground black pepper

1 boneless beef chuck roast (about 3 pounds) cut into 1-inch pieces

oil, as needed

2 medium onions, chopped

6 large garlic cloves, minced

2 teaspoons crushed chili flakes, or adjust to taste

1 (28 ounces) can stewed tomatoes, undrained

1 (10-1/2 ounces) can beef broth

1-2 tablespoons beef bouillon  granules (optional)

1 tablespoon Worcestershire sauce

1 large bay leaf (or use 2 small)

seasoned salt and fresh ground black pepper, to taste

hot sauce, to taste

1 (11 ounce) can corn kernels, drained OR frozen peas

5 medium red potatoes, cubed

4 medium carrots, sliced


In a large resealable plastic bag, combine the flour, with next 5 spices (using only 1 teaspoon chili powder).

Add beef, a few pieces at a time, and shake to coat.

In a Dutch oven brown beef in hot oil in batches (use enough oil to coat the bottom of your pot) remove the browned beef to a plate or bowl.

Add in onions; cook until softened (about 8 minutes).

Add in garlic chili flakes and remaining 1 teaspoon chili powder; cook stirring for about 2 minutes.

Add in the brown beef back to the pot with the stewed tomatoes with juice, Worcestershire sauce, broth, bouillon granules, bay leaf/s and corn; bring to a boil stirring, reduce heat, partially cover and simmer for 1-1/2 hours stirring occasionally (season with salt, pepper and hot sauce halfway through cooking).

*** At this point if desired you may cool then freeze in batches, thaw in refrigerator overnight, heat on top of the stove then add in potatoes and carrots; cook until veggies are fork-tender.

Add potatoes and carrots; cook partially covered 35-40 minutes longer or until tender.

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Written By: kittencal on September 13, 2010 Leave a Comment

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This stew is started on top of the oven then transfer to the oven to finish cooking, you will need a Dutch oven for this…

Serve with a crusty loaf of bread

Servings 6-8


1/3 cup all-purpose flour

1 teaspoon seasoned salt and fresh ground black pepper (more to season while cooking)

2 pounds beef stew meat, cut into 1-inch cubes

olive OR vegetable oil, as needed (I usually use bacon fat in place of the oil you can use both if desired or just oil)

1 large onion, chopped

6 large garlic cloves, finely chopped (do not finely mince)

1 teaspoon crushed chili flakes (or adjust to heat level)

1/2 teaspoon dried thyme (rubbed between fingers to release the flavor)

1/4 cup dry red wine

1 (14-1/2 ounce) can plum tomatoes with liquid, cut up

1 (10-1/2 ounce)  can condensed beef broth, undiluted

1 tablespoon Worcestershire sauce

3 tablespoons quick-cooking tapioca

1 large bay leaf

4 large carrots, cut into 2-inch pieces

3 medium russet potatoes, peeled and cut into 2-inch pieces

1 cup sliced celery, cut into 1-inch pieces (or can use 1 cup frozen peas)


Place the  flour with seasoned salt and black pepper in a large resealable plastic bag.

Add in the the beef cubes, seal and turn the bag to coat the beef cubes in the flour.

Heat olive oil or bacon fat in a Dutch oven over medium-high heat (using enough oil or bacon fat to coat the bottom of your Dutch oven) brown the beef in batches on all sides until well browned; remove to a plate or bowl.

To the Dutch oven add onion; cook until softened (about 4 minutes).

Add in chopped garlic, chili flakes and thyme; cook stirring for 2 minutes.

Add in wine and cook stirring constantly for about 3 minutes

Add in chopped tomatoes with their juice, beef broth, Worcestershire sauce, tapioca, bay leaf and the browned beef; bring to a boil stirring constantly; remove from the heat.

Cover and cook in a preheated 350 degree F oven for 1-1/2 hours.

Remove from oven and stir in carrots, potatoes and celery or peas; return to oven and continue cooked covered for about 1 hour longer or until meat and vegetables are tender (removing about halfway through to season with seasoned salt and pepper to taste).

Discard bay leaf before serving.

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Written By: kittencal on August 18, 2010 Leave a Comment

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You could use chicken breast but it is not as good, make certain to slice the thighs in quarters not in small cubes

Servings 4


1  pound whole boneless skinless chicken thighs, sliced into quarters

1/3 cup all-purpose flour

1-1/2 teaspoons each salt, freshly ground black pepper and garlic powder (I use seasoned salt)

1/2 teaspoon cayenne pepper (optional or adjust to taste, I like to add it in)

olive oil, as needed

1 small onion, chopped

4  large garlic cloves, minced (garlic lovers can use more)

1 tablespoon capers, drained and minced

grated zest and juice of 1 lemon (or to taste)

1/2 cup dry white wine

1-3/4 cups chicken broth

1 pound russet potatoes, peeled and cut into about 3/4-1-inch cubes

1 (8 ounce) package frozen artichoke hearts, thawed (quartered or halved if large)

1/2 cup finely chopped flat-leaf parsley (can use a little more)

1  cup pitted medium green olives


In a resealable plastic bag, combine the flour with seasoned salt,  pepper, garlic powder and cayenne.

Add chicken, seal, and shake to coat.

Heat oil in a large pot over medium-high heat (use enough oil to lightly coat the bottom of your skillet).

Add chicken (discard excess flour) in a single layer and cook turning once until lightly browned on both sides (about 3minutes) transfer to a plate.

Reduce heat to medium, then add in onion; cook until softened (about 3-4 minutes).

Add in garlic, capers, and lemon zest and stir for about 30 seconds.

Add wine and simmer scraping up browned bits from bottom of pan, until reduced by half (about 2 minutes).

Add broth, potatoes and chicken and return to a simmer.

Lower heat slightly to maintain simmer; cover, and cook about 20  minutes.

Add artichokes to pot and stir.

Cover and cook until potatoes are just fork tender (about 8 to 10 minutes).

Stir in parsley,  olives and some lemon juice to taste (start with  juice of half a lemon and add in more to taste)

Season with additional salt and pepper to taste.

Serve hot with lemon wedges on the side.

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Written By: kittencal on May 6, 2010 Leave a Comment

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Test Kitchen Notes; you may use 1 cinnamon stick in place of the ground cinnamon, do not reduce the onions, you may add in some carrots and potatoes also, I like spicy so I always add in crushed chili flakes… serve this with crusty buns

Servings 6


olive oil, as needed, I some times use bacon grease in place of olive oil)

2 tablespoons butter (add in fro browning)

salt and fresh ground black pepper (more added at the end if needed)

2 pounds boneless beef roast(cut into about 1-inch cubes or use beef short ribs, I usually use a beef chuck roast)

3 medium onions, chopped

3 to 4 teaspoons dried oregano (rubbed between fingers to release the flavors)

6 large garlic cloves, finely chopped (the more the better!)

1/3-1/2 cup dry red wine

3/4-1 teaspoon ground cinnamon

2 tablespoons red wine vinegar

3 whole cloves (a few more won’t hurt)

1 (14 ounce) can stewed tomatoes (do not substitute diced tomatoes)

2 cups beef broth

2 teaspoons sugar

2 bay leaves

1/4 to 1/3 cup currants (or to taste)

1 cup crumbled feta cheese (or to taste)

Heat oil and butter in a Dutch oven over medium heat (use enough oil to coat the bottom of your skillet)
Season the beef with salt and pepper.
Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
Repeat with remaining beef.
Return the first batch of beef back to the pot.
Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil then simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more or until the beef is tender (seasoning with salt and pepper to taste about halfway through cooking).
Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
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Written By: kittencal on January 23, 2010 Leave a Comment

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You may omit the potatoes and mix in the some cooked pasta at the end of cooking…pass freshly grated parmesan cheese at the table to sprinkle on top

Servings 6-8


1 (14-ounce) can diced tomatoes, undrained

1 cup beef broth OR use 3/4 cup beef broth and 1/4 cup dry red wine

3 tablespoons quick-cooking tapioca

2 teaspoons sugar

1 tablespoon browning sauce (such as Kitchen Bouquet)

1/2 cup soft bread crumbs

oil, for browning (or use bacon fat)

2 pounds beef stew meat

2 teaspoons seasoned salt

fresh ground black pepper (use as much as you like)

1 large onion, chopped

6 garlic cloves, finely chopped

1/2 teaspoon crushed chili flakes

1/2 teaspoon dried marjoram

4 large potatoes, peeled and quartered

2 medium carrots, peeled cut into 1-inch chunks

2 celery ribs, cut into 3/4-inch chunks

1 cup frozen peas


Preheat oven to 375 degrees F (set oven rack to lowest position).

Grease a 13 x 9-inch baking dish.

Prepare a large baking sheet to fit under the baking dish.

In an extra- large bowl combine the diced tomatoes with juice and the next 4 ingredients (do not add in the bread crumbs yet) allow to stand while browning the beef.

In a skillet heat oil over medium-high heat (use enough oil to coat the bottom of your skillet).

Season the beef with seasoned salt and pepper; add to oil in batches and brown on all sides then add to the tomato mixture.

To the skillet add in onions and cook for 3 minutes.

Add in garlic, chili flakes and marjoram; cook stirring for 1 minute; transfer to the bowl that has the tomato/beef mixture in it.

Mix in the soft bread crumbs until combined.

Transfer the mixture to the baking dish.

Add in the potatoes, carrots and celery.

Place the baking dish onto a baking sheet to catch any spills.

Cover with foil and bake in a preheated oven for 1-1/4 hours.

Uncover then stir in the peas; return to oven and bake for another 15-20 minutes or until veggies are tender.

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Written By: kittencal on January 2, 2010 Leave a Comment

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Boneless pork will also work well for this and small chuck roast may be replaced for the beef cubes increasing the cooking time, hoisin sauce can be found it in the Asian section of any large supermarket

Servings 4-6


oil (to cover the bottom of your pot, can use bacon fat)

1-1/2 pounds stewing beef,

salt and fresh ground black pepper

1 medium onion, chopped

4- 6 garlic cloves, minced

1 teaspoon crushed red pepper flakes, or adjust to heat level

1 cup dry red wine

2 1/2 cups canned beef broth

1/4 cup hoisin sauce

2 carrots, chopped in chunks

2 parsnips, peeled and cut into chunks

1 medium sweet potato, peeled and cut into chunks (or can use 3 medium potatoes, peeled and cut in chunks)


Pat all beef cubes dry using a paper towel/s.

Season beef with generously with salt and pepper.

In a Dutch oven heat the oil over med-high heat.

Brown meat on all sides in batches adding more oil as needed; transfer to a plate or bowl.

In the same pot with remaining fat, saute the onions until tender (about 3-4 minutes) .

Add in garlic and chili flakes and cook for 1 minute.

Add red wine; bring to a boil scraping any browned bits stuck to the bottom.

Stir in beef broth and hoisin sauce; bring back to a boil.

Return the beef to the pot, bring to a simmer the cook partially covered for 1-1/2 hours, or until beef is tender.

Season with more salt and pepper to taste.

Stir in the carrots, parsnips and sweet potatoes; cook, uncovered for 15-20 minutes or until veggies are tender.

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Written By: kittencal on December 28, 2009 Leave a Comment

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Yield 4-6


6 slices bacon, diced

oil if needed

1 1/2 pounds stew beef, cut into small pieces(boneless chuck or blade  roast will work well also)

1/2 cup all-purpose  flour

1-1/2 teaspoons seasoned  salt(can use white salt)

1 teaspoon fresh ground black pepper

8 ounces sliced fresh mushrooms

1 large celery rib, diced

1 medium onion, chopped

6 garlic cloves, minced

1 large bay leaf

1/2 teaspoon crushed chili flakes (or adjust to suit heat level)

6 cups beef broth

1 tablespoon Worcestershire sauce

1/3 cup pearl barley (rinsed over with cold water)

2 small carrots, sliced

1 small turnip, peeled and diced

1 large russet potato, peeled and cut in cubes 

2 tablespoons all-purpose flour (whisked with 2 tablespoons cold water, optional)


    Cook the diced bacon over medium heat in a large stockpot or Dutch oven until almost crisp; remove to a plate (leave the bacon fat in the pot).In a bowl toss the stew beef cubes with 1/4 cup all-purpose flour, 1-1/2 teaspoons salt, and black pepper.

    Add the beef to the pot; brown well on all sides in the the bacon fat adding in oil if needed; transfer to the plate (you can place with the bacon).

    Add in sliced mushrooms, celery and onion; cook stirring for about 5 minutes or until softened.

    Add in garlic, bay leaf and chili flakes; cook stirring 1 minute.

    Add in the beef broth, Worcestershire sauce,  browned beef and the cooked bacon; bring to a simmer over medium-high heat.

    Reduce heat to low, cover and simmer for about 45 minutes.

    After the 45 minutes of cooking time add in the barley, sliced carrots and turnip; continue to simmer over low heat for 25 minutes, then add in the potatoes and cook until the potatoes and the beef are tender (about 20-25 minutes more).

    Season with salt and black pepper to taste.

    Optional — for a thicker consistancy whisk 2 tablespoons all-purpose flour with 2 tablespoons cold water until smooth and well combined; add to the simmering broth and stir until thickened (about 3 minutes).

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