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Old-Fashioned Beef Stew

Standards Wyoming

Ingredients

1/4 cup all-purpose flour
1/4 teaspoon freshly ground pepper
1 pound beef stewing meat trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 Tablespoons red wine vinegar
1 cup red wine
3 1/2 cups beef broth homemade or low-sodium canned
1 bay leaf
1 medium onion peeled and chopped
5 medium carrots peeled and cut into 1/4 inch rounds
2 large baking potatoes peeled and cut into 3/4 inch cubes
2 teaspoons salt

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Instructions

Wash hands with soap and water for 20 seconds.
Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Wash the counter and utensils that touched the raw meat. Wash hands with soap and water after handling raw meat.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, and bay leaf. Bring to a boil, then reduce to a slow simmer.
Cover the pot and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
While the beef is cooking, scrub the onion, carrots, and potatoes with a clean vegetable brush under cold running water. Prepare vegetables as directed in the ingredients.
Add the onions and carrots to the pot and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste.
Serve immediately.

Old-Fashioned Beef Stew

Wyoming

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Turkey Pot Pie Soup

Cornell University Dining: Student & Campus Life

Number of servings per recipe: 8

Ingredients:

1/4 cup flour
2 cups turkey stock
4 cups fat free milk
2 large celery stalks, chopped
1 1/2 cups chopped onion
8 oz sliced cremini mushrooms
Salt and pepper to taste
2 Tablespoons chopped parsley
8 oz frozen peas and carrots
1 teaspoon turkey bullion
2 medium potatoes, cubed small
16 oz cooked turkey breast, diced small or shredded

Directions:

1.Create a slurry by combining 1/2 cup of the cold broth with flour in a medium bowl and whisk until well blended. Set aside.
2.Pour remaining broth and milk into a large pot and slowly bring to a boil.
3.Add celery, onion, mushrooms, parsley, fresh pepper, frozen vegetables, and bullion, and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
4.Remove lid, add potatoes and cook until soft, about 5 minutes.
5.Add turkey, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

*Recipe from Skinny Taste

Nutrition Information: 1 1/3 cups| servings per recipe: 8 | Calories: 192, total fat: 2 g, saturated fat: 0 g, trans fat: 0 g; cholesterol: 1.3 mg, sodium: 159 mg, carbohydrates: 27 g, fiber: 8.3 g, sugar: 8.5 g, protein: 18 g

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