That looks really tasty.
It's 90 degrees where I am so it's not what I think of as stew weather
but heck....that looks very tasty.
Pretty much how I make it. Not sure what "beef stew powder" is, but I
don't see a can of beef broth or a packet of onion soup mix so I'm
guessing it's some sort of beefy broth base. Wine+tomato sauce+bay
leaves makes an awesome beef stew gravy. Pot roast too, by the way.

Sometimes I use finely chopped onion, carrot and celery and brown it
after the meat is browned,then add it back in with the sauce
ingredients and meat. They are cut up so small they just about
disintegrate into the sauce. Adds a nice touch to the sauce. Then the
larger pieces of carrot are added in later so they don't over cook too
much.

Beef Stew freezes nicely. If you get sick of it after a couple days,
just portion it out and freeze it. You can eat from the freezer for
4-6 weeks.

What other sales did you find this week? A 4-5 lb chicken can be
dinner for several nights, as well. A couple of portions for a meat
and potatoes dinner 2 times, then cut up some other meaty parts to
make either a chicken-noodle casserole or a chicken rice casserole.
Think Tuna Casserole, only with chicken. Add lots of veggies.
Can also make chicken salad for sandwiches or shred it and top with
barbecue sauce for something different.

Finally, when you've picked off all the meat you can, put the bones in
a stock pot with carrots, onions and celery and make some stock to use
as a base for a veggie soup or minestrone type of thing. (it won't be
strong enough to stand on it's own as "chicken soup").

I love this. If you can cook like this, you will never be hungry,
employed or not.
Good luck in your job search.




On Jul 14, 6:07*pm, " >
wrote:
> Beef Stew
>
> This has been done every which way since men figured out that cows
> were tasty. *Since I am currently unemployed, I went cheap with the
> ingredients – all purchased on sale. *This made 9 bowls of stew for
> me, which seems boring but is cheap eats. *Figure $12.50 for 9 bowls
> of stew. *Add $0.99 for a loaf of ralphs value wheat bread, and you
> have 9 good plates of food for maybe $1.50 per plate.
>
> 2 lbs stewing beef - $5
> 2 packets Kroger beef stew powder - $1
> 1 bottle Charles Shaw cab - $2
> ½ cup AP flour
> 6 cups water
> 1 8oz can tomato sauce - $0.50
> 4 bay leaves
> 1 TB garlic powder
> 1 TB onion powder
> 1 TB cracked pepper
> 3 med carrots, peeled and chopped - $0.50
> 3 med onions, chopped into rings - $0.50
> 8 oz sliced mushrooms - $1.50
> 4 red potatos, peeled and chopped - $0.75
> 2 cups white rice (measure is before cooking) - $0.50
>
> in a large stock pot, combine water, kroger packets, bay leaves,
> garlic & onion powder, cracked pepper, and tomato sauce – bring to a
> boil
> coat beef cubes in the flour
> in a large fry pan, heat some veg. Oil and brown the beef in batches
> after each batch, use 1 cup of red wine to deglaze the pan, and pour
> the wine (with the good caramelized bits all in it) into the stock pot
> simmer the beef for approx 1 hour in the stock pot
> add chopped vegetables, simmer 1 more hour
>
> I made a pot of jasmine rice. *I ladle the stew over the white rice
> and enjoy with an ice cold beer. *Except for the first night – I
> polished off the rest of the wine with my first bowl of stew.