With the holidays behind us once again, we’re no longer busy planning for and preparing big, festive meals. That means it’s time for comfort foods to keep us warm and nourished during the rest of the winter.
Soups and stews come to mind, of course, and there are so many tasty varieties. And, what goes better with soup or stew, than a nice salad?
Served together, this Kansas Roundup BBQ Beef Stew and Winter Pear Salad is sure to please your loved ones and keep them warm and cozy this January.
KANSAS ROUNDUP BBQ BEEF STEW
1 1/2 pounds of 3/4-inch thick beef steak, cut into 1-inch cubes
1/2 package dried onion soup mix
2 tablespoons shortening
2 cups beef broth OR 2 beef bouillon cubes melted in 2 cups hot water
1/2 medium green pepper, cut into thin slices
1/4 cup sliced celery
2 cups sliced mushrooms
1 cup tiny baby carrots
1 medium onion cut into chunks
2 medium red potatoes, diced
1/2 cup water
1/4 cup barbecue sauce (your choice of brand)
1 teaspoon prepared mustard
1/2 teaspoon salt
Dash of pepper
In a large Ziplock bag, place beef cubes and dried onion soup mix. Shake bag to coat beef cubes.
In a Dutch oven, melt the shortening over medium-high heat. Place coated beef cubes in Dutch oven to brown the meat, about 10 minutes, stirring as it browns.
Pour off excess fat. Add beef broth and stir.
Add the green pepper slices, celery, mushrooms, baby carrots, onion, diced potatoes and 1/2 cup of water. Cook about 30 minutes, stirring frequently.
Combine barbecue sauce and mustard and add to broth mixture; stirring after adding. Add salt and a dash of pepper and stir again. Let simmer for an additional 20 minutes or until all vegetables are tender.
Note: If gravy seems too thick, a little more water may be added a few tablespoons at a time.
Serves 6.
WINTER PEAR SALAD
4 ounces cream cheese, softened
2 teaspoons sugar
1/3 cup finely chopped pecans
Lettuce leaves
1 (15-ounces) can pear halves
Maraschino cherries, drained on paper towel (allow one for each half a pear)
Combine softened cream cheese and sugar until smooth. Add chopped pecans and stir.
Place lettuce leaves on serving plate and place pear halves on top of lettuce. Fill each pear half evenly with cream cheese mixture and top with one maraschino cherry.
Keep refrigerated until ready to serve and refrigerate any leftovers. Usually serves 4 (two per serving, depending on the number of pear halves in a can).
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
