Ok so I know I have left you all hanging for quite some time now (actually its been well over a month), but I have some exciting news! I am PREGNANT! We found out a few weeks ago, and I am now 10 weeks, which puts us at a due date around August 4th. Unfortunately I have been really sick this time around, and eating has been a struggle, and cooking has been nearly impossible. I am lucky to have an amazing mom and husband who have been taking over that side of things for the past few weeks. Anyways, the reason for not posting is that the thought/sight of food makes me sick to my stomach, so I have had to avoid the blog for a while, and I am really hoping (not just for my sake) that this whole sick thing ends soon. Last week I felt up to making dinner, and I made Beef Stew and Martha Stewart's Baking Powder Biscuits. The weather has been so cold here the past month, and this stew was very welcomed. Even Emory loved it! So for those of you needing a warm comfort meal (one that is decently healthy) here is the perfect treat!
This stew is easy to make, and you can let it simmer in a heavy stockpot, or put it into the crockpot on low all day.
1 leek, white and light green parts only, well rinsed and thinly sliced
4-5 large carrots, peeled, and diced into large bite sized pieces
2 large potatoes rinsed and diced into large bite sized pieces
1 large sweet potato rinsed, peeled, and diced into large bite sized pieces
3 tablespoons tomato paste
2 lbs. organic, hormone free, stew meat, cubed (you can usually find it already cut for stews)
2-4 tablespoons olive oil (or canola oil)
4 tablespoons flour
4 cups beef broth
1-2 cups water
1 large clove garlic, minced
1 tablespoon Worcestershire sauce
Salt, pepper, and garlic salt to taste
Heat a heavy bottomed stew or soup pot on medium high heat and add the oil. Dust stew meat with flour, salt, pepper. Quickly sear the meat, a few pieces at a time, until all the meat has been lightly browned. Add all the meat into the pan, and add onions, and garlic, and saute a few minutes. Add in the carrots, potatoes, tomato paste, broth, water, and worcestershire sauce, and bring to a simmer. If using a crockpot, add to your crockpot and put on low for 6-8 hours, or high for a couple of hours. If using stew pot, keep in pan and simmer 15-20 minutes until veggies are tender. Season to taste.
Martha Stewart's Baking Powder Biscuits
These are so easy to make, and really buttery and flaky.
Makes 1 dozen
4 cups all purpose flour, plus more for dusting
2 tablespoons baking powder
2 teaspoons sugar
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small pieces, plus more for brushing
2 cups heavy cream
Preheat oven to 400 degrees. In a large bowl whisk flour, baking powder, sugar and salt. Using a pastry blender/cutter (or you could also use two knives), cut in butter until the mixture resembles course crumbs with a few larger clumps remaining.
Pour in the heavy cream; using a rubber spatula, fold the cream into the dough, working in all directions, and incorporating the crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky.
Turn the dough onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1 inch thick, pressing in any loose bits. Do not overwork the dough. Use a 2 1/4 inch biscuit cutter and cut biscuits out as close together as possible.
Place the biscuits on a baking sheet about 1 1/2 inches apart. Generously brush the tops of the biscuits with heavy cream, or melted butter. I used melted butter. Bake, rotating the sheets halfway through, until the biscuits are golden, about 20-25 minutes.