I love hardy soups and stews do you? I hope this recipe brings the meaning of comfort and cozy to a new level in your life. My family loves my beef stew. It’s delicious and hardy and it brings comfort to those cold Autumn days. Enjoy!
1lb – 12 oz of Stewing beef or strip loin chopped in cubes. I used the last pieces from a whole strip loin.
8 Cups of Beef Broth
1 Cup chopped carrots
1 Cup chopped celery
1 Yellow Onion finely chopped
5 Cups chopped Potatoes
2 Bay leaves
1 All spice ball
2 garlic cloves minced
1/4 tsp mint
1/4 tsp basil
1 tbs flour and 1tsp gravy powder (mix with a little beef broth and add it at the end of cooking as a thickening agent)
I made my own beef broth but feel free to use store bought. I made my broth with scraps of beef, onion, carrots, celery and the same spices in the recipe.
Boil your meat for 15 min in your stock and clean off the foam/dirty froth that forms on the top of your pot. Just spoon it out until there is no foam.
Add all the spices and veggies to your pot and cook for 35 min.
Turn pot off and in a little bowl mix 1 tbs flour and 1tsp gravy powder with some beef broth. Make sure you have no clumps add it to the soup and mix.
This soup tastes even better the next day! So delicious!
I have a lot of lovely cook books in my collection and I’ve only tried a few recipes from them. It’s so funny but I love reading and looking at the pictures but never actually make any of them. It takes time to shop the ingredients and cook food that you hope your whole family will love. But I really want to make a change and I want to introduce more flavours and ingredients to my family. I want to explore more flavours and textures. I look forward to sharing my cook book journey with you. I hope you enjoy my post and future posts and I hope to inspire you to start cooking easy, delicious recipes at home.
I will start with my newest purchase. I was watching the Netflix series “Down to Earth” and in one of the episodes a lovely chef was featured. Her name is Ella Woodward and she is the writer for * Deliciously Ella. I tried a lot of her recipes and I absolutely love this cook book. Easy to follow recipes with simple ingredients that are so good for you. I’m not a Vegan but I do love eating healthy and I’m really enjoying this book. I feel that everyone can enjoy this book and not just Vegans.
Rating: 5 out of 5.
The recipes that I made are as follows:
Pan Fried balsamic tomatoes Pg. 30
Chunky Italian Soup Pg. 141
Nut Butter chocolate chip cookies Pg.
Crunchy Mexican Salad Pg. 125
the Dressing & Dip from the Crunchy Mexican Salad is a huge success at our home. Pg. 125
Chocolate Chip Banana Bread Pg. 206
Tahini Cookies Pg. 194
The chocolate chip banana bread is absolutely moist and delicious. I love it so much and it’s so simple and easy to make. It tastes wonderful and I will be using this recipe for my banana bread from now on. My family loves it.
These cookies didn’t last long at all. Delicious!
I love the dressing of course and so did the family. The church to this salad is lovely and the dressing is perfection.
If you haven’t pan fried tomatoes with onions with balsamic vinegar you need to try this. It’s absolutely delicious! My mouth waters every time I think about this recipe.
The first cookies to finish in a matter of seconds!
The famous dip that my family asks for every other day is from the “Crunchy Mexican Salad” dressing/dip on Pg. 125. My husband and children do not like cilantro and there is a handful of it in this recipe and they love it! My husband also doesn’t like creamy consistency and creamy recipes but he LOVES this dip/dressing. A favourite!
Overall I love this * cook book and I will be making all the recipes. I’ve never been this excited for a cook book. I will continue sharing more recipes and cook books from my collection with you. I am very exited! Thank you so much for reading my blog post. Have a lovely day!
*Referral Link. I added a link to the book. If you purchase the book I make commission from Reward Style.
I love hummus and I wanted to make my own dip for healthy snacking and my family loves it too. Anything to encourage veggies and a healthy dip. My taste buds were calling forth the following Ingredients:
1 Can 540ml of washed and cleaned Chick Peas. Take the skins off as well.
1 garlic clove
1/2 tsp salt
1/2 tsp black pepper
A pinch of Cayenne pepper
1/4 tsp onion powder
1/4 Cup Pumpkin Seed Oil
1/4 Cup of Vegetable oil
The juice of 1/2 a lemon.
Add all the ingredients in a food processor and mix until smooth and creamy! You can always add more salt and pepper if you like. Enjoy!
This hummus came out so delicious and creamy. The Pumpkin Seed oil is so rich and lovely. You should give this a try. Delicious and healthy. Enjoy!
I kindly received an Advance Reading Copy of Voula Halliday’s Cook Book “Eat At Home” and I’m absolutely loving it! Easy and delicious recipes that my entire family loves. I made a few recipes from her beautiful cook book and I found them to be so fresh, easy and delicious! They also taste so good as leftovers the next day (what ever little was left over). My family was raving and loving the Quick Ginger Pineapple Pork Recipe on page Pg. 136. It turned out so delicious!
I also made “My Mother’s Lentil Soup” Pg. 70. My family LOVES this soup! I didn’t add the celery to this recipe because I ran out of it but it was incredible!
I’m using the book today I’m going to make two other recipes. I’m very excited to try the Turkey Meatball Stroganoff Pg. 164 & Spiced Pumpkin and Chocolate Cake on Pg. 242.
Voula Halliday is a chef, writer, and artist with diverse and extensive experience in the food industry. A proud graduate of Le Cordon Blue, she has presented her work on morning television and radio shows, and was one of the chef experts on CBC Television’s award-winning daytime show Steven and Chris.
Voula’s first appearance on Steven and Chris came about after she was discovered by one of the producers who was volunteering at a Toronto Public School where Voula served as the executive chef and program coordinator. She brought Voula onto the show after being taken by her warm personality and the way in which she transformed the usually mundane and unhealthy school lunches into fresh, nutritious and delicious means for the student and faculty. Voula’s work has appeared in print and digital formats in a variety of publications, including Chatelaine, National Post, Reader’s Digest and Bon Appetit.
The beautiful cook book “Eat At Home” contains over 150 recipes that show how easy it is to cook fresh, healthy, tasty meals everyday of the week.
“Eat At Home” is lauded by fellow chefs and food writers as “amazing” and “brilliantly simples and easy to incorporate into your life” with recipes that are “vibrant” and recipes that will “help you put a taste on the world on your family’s plates”. “Voula makes cooking at home simple again with delicious, nutrient-dense, real food that’s practical, budget-conscious, and satisfying. Whether repurposing leftovers or whipping up a hearty dinner in a flash, Voula explores flavours from around the world in a way that easily translates and elevates eating at home.
I highly recommend this amazing cook book. It’s definitely a favourite!
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