Bread bowls with soup, chili, Beef stew

Bread Bowls with soup, chili, beef stew

It's almost surprising to realize that after nearly 5 years of blogging, I've yet to write a post about beef stew. Actually, I found it hard to believe initially. Upon realizing while reading Sarah Plain and Tall that beef stew was the standout dish, I immediately began searching through the blog to find out which version I had previously prepared…only to discover my choices were extensive! (Nonetheless, our rabbit and lamb stews are tasty, so I’d take a look at those too). 

For my inaugural beef stew entry, I’m presenting a recipe from my early years. This Old-Time Beef Stew recipe from Better Homes and Gardens is the one my mother makes, and it's what I envision whenever I think of beef stew. Actually, she was with us while I prepared it, so she could share some expert tips for the best stew experience with you all! 

I appreciate how this straightforward, flavorful recipe lets the three primary ingredients—beef, carrots, and potatoes—stand out, each complementing the others perfectly. The meat is succulent and flavorful, while the carrots are delightful and the potatoes retain their lovely, simple nature. It’s precisely the type of stew I envision the Whittings enjoying while they read their letters from Sarah! 

 

Fixings

•     3 cups bread flour
•     1 envelope Fleischmann's® RapidRise Yeast
•     3/4 teaspoon salt
•     1 tablespoon sugar
•     3/4 cup in addition to 1 tablespoon water
•     1/2 cup milk
•     1 tablespoon spread OR margarine

Directions

Consolidate flour, yeast, salt and sugar in a blending bowl. Heat water, milk and spread to between 120º to 130ºF. Mix into flour blend. Beat 2 minutes at medium speed of electric blender, scratching bowl incidentally, until a delicate mixture is shaped. Salmon-hash-with-yukon-gold-potatoes.

Turn mixture out on a delicately floured surface; work 6 to 8 minutes until smooth and versatile. Cover mixture and let rest 10 minutes.

Partition batter into 2 equivalent segments; shape each into smooth ball. Put on lubed baking sheet. Cover; let ascend in warm, sans draft place until multiplied in size, around 60 minutes. Baked-salmon-with-herbs-lemon.

With sharp blade, make 4 (1/4-inch down) slices in bungle style on top of portions. Prepare at 375ºF for 20 to 25 minutes or until done. Eliminate from baking sheet; cool on wire rack.

Remove 1/3 of portion; burrow out portion to shape 1/4-inch thick bowl. Fill bowl with soup. 

Bread Machine Instructions: Add fixings to bread machine dish in the request proposed by producer. Select batter/manual cycle. At the point when cycle is finished, eliminate mixture from machine to daintily floured surface. In the event that important, manipulate in sufficient flour to make batter simple to deal with. Appreciate it ! Hawaiian-style-beef-curry-stew.

bread bowls with soup, chili, beef stew  VIDEO