Ingredients for the stew:
1 pound stew meat (I bought a nice London Broil and cut it up into 1" cube-ish chunks)
2 10 oz cans (or 2 1/2 cups) beef broth
2-3 10 oz cans diced tomatoes in juice
1 10 oz can of each green beans and corn ( 1 1/4 cup frozen)
4 large carrots, washed & sliced.
2-3 large potatoes, washed & diced (skins on or off whatever your preference)
1 packet beef stew seasoning (or wing it with what you have in your spice rack)
Brown meat sprinkled with a bit of the seasoning.
Put carrots & potatoes in bottom of crock, add meat, then dump everything else on top.
4-6 hours on high or 8-10 on low. Add more broth or tomato juice if liquid level gets too low.
I did find that boiling the carrots and potatoes for 15 mins prior to adding them when doing 4-6 hours made sure they were firm yet tender. Otherwise 8-10 hours is great and everything is just right.
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| (c) Keytee 2011 |
French Loaf
Ingredients
6 C all purpose flour
2 1/2 .25oz pkgs active dry yeast
1 1/2 tsp salt
2 C. warm water
1 T. cornmeal
1 egg white
1 T. water
*In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water and beat until well blended using a stand mixer with dough hook attachment if you have one. ( which I don't). Using a wooden spoon, stir in as much of the remaining flour as you can
*On a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic. Knead for 8-10 mins total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rise in a warm place until doubled in size.
*Punch doug down, divide in half. Turn out onto a lightly floured surface. Cover and let rest for 10 mins. Roll each half into large rectangle. Roll up starting from long side. Moisten edge with water and seal. Taper ends.
*Grease a large baking sheet (or use parchment paper). Sprinkle with cornmeal (No biggy if you don't have it). Place loaves, seam side down on prepared baking sheet. Lightly beat egg white with 1 tablespoon of water and brush on. Cover with a damp cloth. Let rise until nearly doubled (35-40 mins)
*With a very sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degree F oven for 20 mins. Brush again with egg white mixture. Bake for another 15-20 mins or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet and cool on wire rack.
(on days I don't have time to make from scratch, I just buy a can of Pillsbury French Loaf. hehehe)
