homemade

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Homemade Beef Stew

IMG_2024I love beef stew and have been making it in my Crock Pot for many years because it was so easy to throw everything together in the morning and let it do it’s thing all day. But, I recently made it in my Lodge Dutch Oven and all I can say is, “Why haven’t I been doing this all along?!”  It was so much better!  It has a nice, thick gravy, and the flavors really do meld better.  I’m pretty sure that I will be making it this way from now on.  In fact, I made it again and decided to share my recipe with you. Unfortunately, I didn’t think to take pictures throughout the process.  But, beef stew is super easy and can be ready in about an hour for dinner.  Especially, if  you keep all the ingredients on hand in your pantry.

Beef Stew (made in a cast iron dutch oven)

1 lb stew beef

4 medium-sized Russet potatoes, peeled & cubed (can also use red or gold potatoes – leave peel on, if you do)

2-3 medium-sized carrots, washed & sliced (I do not peel my carrots since most of the nutrients lie just beneath the surface of the carrot.)

1/2 cup each of dehydrated peas & corn (I have used frozen, too)

1 medium onion, chopped

1 Tbs.garlic – minced, optional

approx. 1 cup flour

salt & pepper to taste

1 tsp. garlic powder, optional

1 Tbs. smoked paprika, optional

Place flour, salt, pepper, garlic powder, & smoked paprika in a bowl – mix well.

Next, I cut my stew beef into smaller pieces (mostly just cut the pieces in half).  This lets the meat distribute better in the stew, and it makes it feel like you have more meat. Place meat into the flour mixture and coat meat thoroughly.

Add enough oil to cover the bottom of the dutch oven.  I used lard, but you can use a combination of olive oil and butter, too.  Once hot, add meat and brown.

Once your meat has browned, add onion and cook until translucent, about 5 minutes.  Add enough hot water to fill dutch oven about half way. Add remaining ingredients, including a bit more salt and pepper.  Finish filling dutch oven with water.  Bring everything to a boil, then reduce heat to medium-low.  Cover and continue cooking until potatoes are fork tender.  Serve with fresh, hot, homemade biscuits & enjoy!

This post has been linked to:

Heritage Homesteaders

Chicken Chick Blog Hop

Homestead Blog Hop

April’s Homemaking Meal Planning Link Up

You’re Gonna Love it Tuesday

Oak Hill Homestead

Down Home Blog Hop

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Homemade Frappuccino

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(pictured: Chocolate Dulce de Leche Frappuccino)
After reading about all the “wonderful” ingredients that Starbucks so lovingly puts into their drinks, I thought that I would share my recipe for a homemade Frappuccino, which is wonderful to whip up on a hot summer day, but could easily be enjoyed year round.  This could probably be easily adapted to create any number of flavors that you can dream up!  Please note that, since we are eating whole/real foods, the ingredients we use are as natural as we can get, which is why I’ve used whole milk & heavy whipping cream.  I also make my own sweetened condensed milk from whole milk & sugar.  (Be sure to check out Kitchen Stewardship for lots of great recipes!)

Homemade Dulce de Leche Frappuccino

  • 1 cup strong coffee
  • 2 cup ice
  • 1/2 cup heavy whipping cream
  • 1/2 cup whole milk
  • 2 Tbs Turbinado sugar (or to taste)
  • 2 Tbs Dulce de Leche (caramel can be substituted)

Place all ingredients in blender & blend on medium speed until mixed well.   Pour into glass, topping with whipped cream & drizzled Dulce de Leche if desired, & enjoy! 

Makes approx. 4 (8 oz.) servings

*Chocolate is a nice addition to this drink – just add a little to the mix prior to blending & continue as instructed.
*Milks & sugar can be adjusted to taste.

*How to make Dulce de Leche:  You need 1 can of sweetened condensed milk.  Open can & pour into glass jar, cover with lid.  Place jar is saucepan with just enough water to cover the contents of the jar + about 1/2-inch.  The whole jar does not need to be submerged.  Place over medium high heat until the water begins to boil.  Loosely cover & turn heat down to maintain a good simmer. (Lid can sit on top of jar without touching pan.)   Cook until condensed milk becomes a medium caramel color. 

**The darker the color, the thicker, more caramel-like it will be. 

I haven’t done a lot of experimenting yet, but I can foresee many different flavor possibilities in the future! 

This post is linked with:

Foodie Friday
GCC Recipe Swap
Ultimate Recipe Swap
Comfy In The Kitchen
Foodie Friends Friday
The Peaceful Mom (Show & Tell Saturday)
Homemaker By Choice
Farmgirl Friday Blog Hop

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Perfect Holiday Scarf

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While out shopping with my kids at a local craft store, I saw a similar scarf hanging in the yarn isle with a price tag of $42.99!!!  Eek!  After looking it over, I knew that I could make it myself for a whole lot cheaper!!  So that’s just what I did.  I did, however, make some modifications.  It’s slightly thinner, which makes it hang better & look better, and I extended in a bit more, which also makes it look better.  This is such a quick and easy project.  If anyone would like for me to whip one up for them, just let me know.  I’m asking $15 each.