I love all the snowy pictures in my Instagram feed this week, especially after a giant snowstorm hit the East Coast yesterday! So many bundled up children, so many snowmen, frosted trees, covered driveways, well-loved shovels, and ready-to-go sleds. I am almost jealous. ;)
I’ve been meaning to share these two recipes because they’re just too good to keep to myself. Elliott’s mom made this stew throughout his childhood, and we’d barely been married a month before I was learning the recipe myself. It’s the ultimate comfort food in our house on a cold day!
Also, as a mom and a minimalist cook, I love that the soup is a one-pot, throw-it-all-in-and-forget-about-it dish, and the biscuits are easy and fun to make with my kiddos. I have a picture to prove the biscuit-making part:
- 2 lbs stew beef
- 2 cups peas (frozen or canned is fine)
- 2 cups sliced carrots
- 2 chopped onions
- 2-3 large potatoes, cut into bite-sized pieces
- 2 tsp salt (I often use beef bouillon instead)
- Pepper to taste
- 1 large can (not the traditional size) tomato soup
- 1/2 soup can filled with red wine (you can also use white wine or clear fruit juice works well too)
- 1-2 bay leaves
- Mix all ingredients in dutch oven. Add water or beef broth to desired consistency. Cover. Bake at 275-300 degrees in oven for around 5 hours or until meat is tender.
- OR mix all the ingredients in a large pot. Cover. Simmer on the stove for 3-4 hours.
Serves 6-8, and there are usually leftovers!
Homemade Whole Wheat Biscuits
- 1.5 cups whole wheat flour
- 1.5 cups white flour
- 6 tsp. baking powder
- 3/4 tsp cream of tartar
- 1-2 tbsp sugar (optional)
- 3/4 cup shortening (I use butter)
- 1 cup milk (I substitute Silk soymilk for the lactose intolerant, and it works perfectly)
- Blend dry ingredients.
- Cut in shortening/butter, preferably lightly and with a pastry cutter.
- Add milk and mix till doughy and just blended.
- Roll out with a little flour and cut out biscuits. You can use a water glass, but I love these biscuit cutters.
- Bake on a greased baking sheet at 350F/180C for 10-15 min or until lightly browned and firm on top.
Makes 12-13 biscuits