Now, that’s a great idea. Would certainly beat that sinewy stuff they’ve been selling for stew beef lately. I’ll be off to Publix tomorrow. Still got a little room in the freezer.shoot!!! at the price Publix has for rib roast...use that!!!
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Now, that’s a great idea. Would certainly beat that sinewy stuff they’ve been selling for stew beef lately. I’ll be off to Publix tomorrow. Still got a little room in the freezer.shoot!!! at the price Publix has for rib roast...use that!!!
Cooked mine yesterdayGot a Publics rib roast in oven and going cook green beans and taters.
Damn! That smells good through my phone!Cooked mine year
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Time for leftover sandwichDamn! That smells good through my phone!
I honestly thought they stopped making Soup Starter. I remember when that first came out, we’d have it at least every other week. Put it in the slow cooker in the early a.m. and have a great hot meal when you get home.Haven't cooked beef stew for a long, long time. This stuff was popluar back then.
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I used a three lb chuck roast (trimmed of silver skin), 3 large carrots, 1lb of small gold potatoes, 3 shallots, 1 Spanish onion, 3 cups beef stock, 1 cup cab sauv, 3 tbsp red wine vinegar, salt pepper, bay leaf. Brown the beef of course, reserve, deglaze the pot with the red wine and red wine vinegar & then stock, boil, simmer with the beef 1 & 1/2 hours, the add the veg, cook on low heat another hour.
Veg a little firm but meat is butter soft.
Serving over brown rice.
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