Red Fork Beef Stew

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend. We are using a pot roast slow cooker sauce to make stew. The main difference is using cut up beef instead of the whole slab that you then have to slice before serving. I like the stew better because the meat takes on more of the flavor of the sauce.

Continue reading “Red Fork Beef Stew”

Red Fork Pot Roast

Photo of Red Fork Pot Roast Sauce Package Directions

As soon as I get a chance to post my photos of the actual food, I will.  Hopefully by this weekend.

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Red Fork Pot Roast Yum
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Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 3-7 hours
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Chop beef into stew size (large bite size). Turn oven on to 350F to preheat.
  2. Preheat dutch oven (or large frying pan if using slow cooker) on the stove on high heat. Add olive oil and brown beef for 5 minutes. Do this in batches so you're not crowding the meat. Add more oil by the teaspoon if needed.
  3. Cook in dutch oven in oven at 350F for 2.5 hours, or in slow cooker for 7 hours on low.
  4. Scrub and chop parsnips into large pieces. Add parsnips and carrots to the pot half-way through cooking time.
  5. Test meat after time suggested -- it should be falling apart. If not, leave in a little longer (20-30 minutes).
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Pasta with Roasted Vegetables

Serves: 2 people + leftovers
Hands-on time: 30 min
Total time: 45 min

I adapted this recipe for pasta with roasted vegetables from a similar one I found on the Forks Over Knives website, which uses summer veggies. Since it’s winter I wanted to use winter veggies, so I swapped out the zucchini and eggplant for brussels sprouts and carrots.  Their recipe doesn’t use any oil, but I like the texture of pasta better when it has a little oil on it. Gluten-free pasta in particular tastes a bit pasty without oil. I also reduced the quantity to serve 2 people, so you’ll want to increase it if you have more mouths to feed. Continue reading “Pasta with Roasted Vegetables”

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Serves: 8 people
Hands-on time: 30 min
Total time: 40 min

This recipe is a mashup of two recipes I found online.  One was regular clam chowder but made with coconut milk, and the other was regular salmon chowder with creamed corn.  They both sounded awesome so I made a mix of the two recipes and changed the onions into leeks because I had some in my refrigerator and wanted to use them up. I also had homemade seafood stock in my freezer, but a good quality pre-packaged seafood stock will do just fine. Also, I wasn’t a huge fan of the lemony undertones so I’d probably omit the lemon next time, but if you like your chowder lemony go ahead and add it. Continue reading “Dairy-Free Salmon & Corn Chowder”