We had a good covering of snow last night here in Central Oklahoma which is nice. Not a whole lot here in Newcastle but I’ve heard that just a little way’s north they had quite a bit of accumulation.
Here’s some pics I took this morning looking out my door…
This is from a post I’m sending to the Oklahoma Food Coop listserve:
Pot Roast Stew recipe
This winter weather definitely puts me in the mood for stew so I wanted to share recipe I came up with last week.
Start off with a big piece of pot roast. It doesn’t matter what kind, chuck or arm roast. Just get whatever’s cheaper. (BTW, I think at least one of our coop producers sells roast. I ordered some on this order so I’ll be giving it a try.)
Take the piece of meat and sprinkle flour, salt, pepper, and other spices you have on hand. (I like basil, marjoram, rosemary, and cajun seasoning mix) and then put the roast in a big kettle on your range. Cook on each side until it starts to brown.
Then pour about a quarter to one half cup or so of bourbon on the meat and if you have red wine pour about a quarter cup of it in the pot. Let it simmer for a few minutes and then add water to the pan, enough to cover to the top of hte meat.
Then let the whole pot come to a boil. Then turn down the heat so it’ll keep on simmering. (check every half hour or so and add water as needed)
After an hour or two of cooking, check to see if the meat is tender yet with a fork. Once it starts to fall apart on its own you’re good to go.
After that I would 2-3 cups of chopped up tomatoes and peppers (I had some mixed together that I froze from my garden… but if you don’t have any handy Rotel would work but even better would be to order some of the cooking tomatoes from the Food Coop. I’m ordering some and am looking forward to trying them out). Let it cook for awhile long, and then I chop up some potatoes to throw in the pot. (Other veggies would be good at this stage too… carrots, onions, whatever you have handy). Let it cook some more until the potatoes are soft.
Last off all I throw in some beans. I used a can of organic soup beans but any kind of beans would work. (another thing I need to grow in the garden next year).
Depending on how big your piece of roast was, you’ll have enough for 5-10 meals. I’ve been pouring the stew into jars for freezing and I think it would be good for awhile that way.