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Monday Meals: Beef Stew & French Dip Sandwiches

Beef Stew: Serves 2-4

& French Dip Sandwiches Next week

So today’s meal(s)- i’m trying to do two meals in one.  We’re making the meat and base for the french dip sandwishes that i will share with you next Monday.  With the meat and base, you will be making the stew meat and base at the same time.

This meal is for two people and one small person :) .  So if you have a larger family you will need to adjust the amount of ingredients.  Here are the base ingredients:

  • 1 lb of beef chuck roast (divided)
  • 4 carrots-chopped
  • 2 celery-chopped
  • 1-white onion – diced
  • 3-4 cloves of garlic
  • 1 10oz can of French Onion Soup
  • 1 10oz can of Beef Broth Soup
  • 1 Cup of Water

i used my crock pot, meat usually comes out pretty soft when cooked slow.  i turned the crock pot on high, added about two tablespoons of butter and the garlic, carrots, onion, celery, and the divided beef.  i cut the beef in parts, enough to make two french dip sandwiches, and the remaining I cubed for the stew.  Spice to taste.  Here are the spices I used (about 1/2 teaspon each):

  • salt & pepper- to taste
  • thyme
  • oregano
  • paprika
  • all spice
  • 1 tsp of worchestire sauce

Put it all in the bottom and stir.

Let it brown and sweat for about an hour, stirring occasionally.  This is about how long i felt was good based on my crock pot, but you may need to adjust the time depending on yours.

Once the meats are browned and veggies soft, add the beef broth, french onion soup, cup of water, and let it cook for another hour.

After the tastes have combined for an hour take out the large piece of beef that was not cubed, some broth (about a 1/3 of the broth) and set it in a glass dish to the side to cool and refrigerate for the french dips.

Mix 2 tablespoons of corn starch and 2 tablespoons of water together til combined then add to the crockpot and stir.  Chop 2-3 medium size potatoes and add to the crock pot with the stew and let it cook for another hour.

Taste before serving and season more if needed.  i dished out about 1/2 a cup for Jax and put in the blender with a little extra water (to water down the spices and cool it off a bit).  i also served ours with a roll.

Join us next week to see what we did to make the french dips.  What you’ll need:

  • 2 rolls
  • sliced provolone
  • the beef and aus jus from this post that was set aside.
  • onions, green peppers, or any other toppings you like with your french dips.

Hope you like it! ash


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