Wednesday, 21 August 2013

Bad Enough to Make Me Stew

The dishwasher has been broken for only a few days, but these few days have required dusting off the dish drying rack and rummaging under the sink for the drain plug.
Let the hand washing begin!
I've hand washed dishes before so the idea itself is nothing new but, while scrubbing away at some stubborn stain I could not help but gaze longingly at our down and out dishwasher. I may have even been caught mouthing "I miss you" once or twice. How embarrassing.
The facts of this current cleaning situation is that we are still going to be cooking/eating so the counter will always be occupied with a new set of need-to-wash dishes. How can to handle this then? Use fewer dishes! (Ironically something the parents have always tried to make a point of, but it never stuck until the spaghetti sauce obstinately did on the rim of a pot).
The new kitchen rules are: rinse that cup and use it a second time. Only had toast on this plate? Of course it can be used for something else. My biggest challenge is when I'm cooking. The plates and spoons and whisks pile up like dirty snow drifts and by the time I finally notice this unwashed mound its big enough to make even the toughest scrub brush tremble.
This is why this recipe, a stew to be exact, was timely. A well-rounded, delicious meal (I made it for lunch) and done in a SINGLE POT. Hurrah! Admittedly, the fact that the stew is a one dish deal ranked number one and its deliciousness (which it was, although a tad on the salty side) came in at number two. And that's a rarity.
Here is the recipe, try it out and I wish you simmering success (but I hope for your sake your dishwasher is in proper working order).

Country Style Oven Beef Stew

Prep. Time: 20 Minutes Cooking: 2 hours, 15 minutes (worth the wait!) Yields: 6 Servings

  • 1/2 Tsp Corn Starch
  • 2 Tsp salt
  • 1/4 Tsp Pepper
  • 1/2 Tsp Paprika
  • 1 1/2 pounds (675 grams) lean stewing beef, cubed
  • 3 Tbsp Vegetable Oil
  • 1 1/2 Cups Carrots, diced
  • 5 Small Potatoes, diced
  • 4 Small Onions, diced
  • 1 Can Cream of Mushroom Soup
  • 1 Pouch Dry Onion Soup Mix
  • 1 Tbsp Worcestershire Sauce
  • 1/2-1 Tsp Liquid Gravy Browning
  • 1 3/4 Cups Milk  


  1. Combine starch, salt, pepper, paprika and dust meat cubes in mixture.
  2. Toss meat cubes with oil in an oven proof bowl. Bake uncovered in a preheated 450'F oven for thirty minutes. Stir once.
  3. After 30 minutes add diced carrots, potatoes and onions to meat.
  4. In a separate bowl combine any left over corn starch mixture, mushroom soup, onion soup mix, Worcestershire sauce and gravy browning. Gradually stir in milk. Pour over meat and vegetables in pan. Reduce oven temperature to 350'F.
  5. Bake uncovered for one hour.
  6. Remove lid and stir to combine meat, vegetables and sauce. Return to oven and continue to bake for 45 minutes or until meat and vegetables are tender.

Recipe Courtesy of Dairy Goodness. Need ideas for dessert? Try these delightful Razzle-Dazzle Berry Bars.