February 25, recipe, BEEF STEW CASSEROLE

February 25, recipe
BEEF STEW CASSEROLE, 8 servings

Ingredients
1 1/2 lb 1 inch cubes beef chuck (for stew)
1/4 cup all-purpose flour
1 1/2 Tbsp vegetable oil
2 cans (about 14 oz each)beef broth
1 large onion, sliced
1 tbsp minced garlic
3 lb small sweet potatoes
1 lb each carrots and parsnips
3 ribs celery
1 Tbsp butter
1/4 tsp salt

Directions
Position racks to divide oven in thirds. Heat oven to 325 F

Coat beef with flour. Heat oil in a Dutch oven over medium-high heat. Add beef and brown. Add broth, onion and garlic, bring to a boil. Cover tightly and place stew on one oven rack, potatoes on other rack. Bake 30 minutes.

Cut carrots, parsnips and celery into 1 inch lengths; stir into stew. Cover and bake 45 minutes or until vegetables are tender when pierced.

Peel potatoes and mash with butter and salt. Bake and serve, or cool, cover separately and refrigerate up to 3 days.

TO SERVE Heat oven to 40 F . Skim fat off stew, then spoon into a shallow 3 1/2 qt baking dish; spread potatoes over top. Bake 50 minutes or until bubbly around edges and hot in center.

calories 488, fiber 9 grams

18. SPLIT PEA SOUP

18. SPLIT PEA SOUP

Ingredients

1 lb dried green split peas
2 cups diced onions
1 1/2 dups diced carrots
1 cup diced celery
2 tsp minced garlic
1/2 tsp pepper
3 chicken bouillon cubes
1 1/4 lb ham hocks

Directions

Put all ingredients and 7 cups water in a 5 1/2 qt or larger slow cooker

Cover and cook on high 6 hours or on low 12 hours until peas are very soft and fall apart.

Remove ham. When cool enough to handle, cut meat off the bone, dice and return to soup. Serve with cornbread, or cut cornbread in cubes, toast in oven and serve as croutons