Gone All Day Stew

For a very long time, I had been contemplating what I'd call this little project of mine.  From time to time it'd come up in conversation...like when we were in San Francisco with our wine drinking buddies having martini's and liquior after a long weekend of wine tasting in Napa.  I think that weekend I'd decided that it would be called "Mile-high Mirepiox" (thanks to T-Bills.)  To be honest, I had my blog page made many, many months before I finally decided on a name. 

But "TheStewDenver" came about when I was sitting at home, staring at this page all by myself.  I started thinking about the recipes I loved the most from my childhood and the ones I missed the most...Gone All Day Stew was the first recipe that came to mind.  This recipe is my Grandmother's recipe; one that she made so many times when we'd all get together. 

So this one is for her....

{Gone All Day Stew}

recipe compliments of my Grandmother

2 pounds chuck roast

1 large onion

2 stalks celery

3-4 large carrots

4 potatoes; peeled

12 whole fresh mushrooms

Wash & cut all above ingredinets into 2 inch cubes.  Place in roaster pan sprayed with cooking spray.

Mix together:

2 Beef Bouillion Cubes

1 teaspoon garlic powder

1/4 cup flour

3 grinds fresh pepper

1 teaspoon celery salt

2 cans Tomato Soup

2 cans water

Whisk together with wire whisk until well combined, pour over meat and vegetables.  Bake covered at 275 degrees for 4-5 hours. 

*when cooking this at a high altitude, check at 4 hours.  It should be done.

Photo compliments of Google Images

White Chicken Chili

Every Christmas, my family gets together to celebrate with our close family friends- the Halbersma's.  They are an amazing family & we all have a great time together.  My mother & Karen Halbermsa were college roommates...and have remained close friends throughout the years.  This past Christmas, we had soup for our supper & my mom made this chili.  It was so good!! 
So cheers* to my family, the Halbersma's & the great memories we made this past Christmas!

{White Chicken Chili}

1 1/2 pounds skinless, boneless chicken thighs

1 onion; finely chopped

2 garlic cloves; minced

1 1/2 cans (14.5 oz) chicken broth

1 (7 oz) can chopped green chilies

1 can corn; drained

2 cans (14.5) great northern beans; drained & rinsed well
1 teaspoon cumin
1 teaspoon oregano
salt & pepper
1/2 teaspoon Frank's red hot sauce
3 Tablespoons lime juice

3 Tablespoons cilantro

Pepper Jack cheese; shredded

Salt & pepper chicken.  Mix onion, garlic, broth, cumin, oregano, green chilies & pepper sauce in slowcooker.  Add chicken.  Cook on low 4-5 hours.  Shred chicken & return to slowcooker.  Add beans, corn, lime juice & cilantro.  Cover & cook an additional 20 minutes.  Top with cheese & additional cilantro.

{Compliments of my wonderful mother*; christmas 2010}



Italian Beef Sandwiches {Continued}

Alright, so I got home from work this afternoon and the house smelled amazing!!  My hubby & I both enjoyed these sandwiches...but I must say I liked them more then he did.  I actually added my own twist to this recipe.  I thought we might like the "sauce" if it was a bit thicker, so I pulled some of the cooking liquid out of the slowcooker and put it on the stove.  I whisked in 2 TBSP cornstarch and it was such a yummy dipping sauce.  For the sandwiches, after I piled on the meat & cheese- I put them under the broiler...literally for 1 minute.  They were so toasty and yummy!  I hope you enjoy.  Thanks Steph!

Italian Beef Sandwiches

Italian Beef

2-3 Pounds Chuck Roast
2 cans beer {I used Easy Street - we do live in CO afterall}
1 dry Aus Jus packet
2 italian seasoning packets
3 garlic cloves; minced
8-10 pepperoncini peppers
2 TBSP Worcestershire sauce
S & P to taste

Hoagie rolls
Provolone Cheese

Combine all ingredients in a crockpot. Make Sure the roast is covered with the liquid from the beer. Cook on LOW 6-8 hours. Shred the meat.  Serve with melted provolone cheese and aus jus for dipping.  Enjoy.

{compliments of Stephanie from The Rest is Still Unwritten...}