a99kitten's Musings

I blog about a WHOLE LOT of stuff :)

Even though it has not been terribly wintery all January (pretty much do **not** like you at all right now Mother Nature), it’s still pretty darn chilly at night. So warm and wintery dinners sound good. I found several recipes for beef stew and thought I’d try that!

As a a kid, I LOVED Dinty Moore beef stew. There is nothing short of a zombiepocolypse that could get me to eat that now (no clue what that meat is…), but boy oh boy did I love it when I was 10-11yrs old. So I combined several recipes that I found that kinda sorta looked like I remembered and changed it a little for my tastes:


2 lbs of beef cut into 1″ (ish) cubes – I asked the guy at the meat counter for the best type/quality of beef (you need some marbly fat)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove of garlic – minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 shallot – chopped (all recipes I found called for onion but ick)
2 cups beef broth
1/2 cup red wine
4 baby red and 4 baby white potatoes – quartered (left skin on)
4 carrots – peeled and sliced
10 oz white mushrooms – sliced (no recipe I found called for this but I love mushrooms)

For later: 1/4 cup flour and 1/4 cup cream

All of the recipes called for celery – also yuck. But if you like it, go for it.


Place meat in the slow cooker. In a small bowl, combine the flour, salt and pepper. Pour over the meat and stir to coat the meat with the flour mixture.

Stir in the garlic, paprika, Worcestershire sauce, beef broth, wine and veggies. Then put in the bay leaf and stir in but kind of on top.

IMG_6973 copy

Cover and cook on low for 10-12 hours. The cook on high option says 4-6 hours but I always prefer the low cook.

At around 9.5 hours I thought it looked a little watery for stew. So I added the additional 1/4 cup flour and cream. This pretty much made it perfect. It cooked for another 1hr 15 mins and YUM!

Plus I’m guessing it will be even better tomorrow!

beef stew

I’m thinking next time, use 1.5 cups of broth to prevent the wateriness. Maybe? Or maybe just keep the cream ;)

Another yummy sounding winter recipe that I found after digging through my big box of recipes (that I really need to get sorted out.) Plus it sounded like a fairly easy one and I like those :) I did change it to suit my tastes AS USUAL!


4 (to 6) boneless chops about 1″ thick
1/2 cup flour, divided
1 1/2 teaspoons sweet paprika
1 teaspoon salt
1/4 teaspoon ground pepper
10 ounces sliced mushrooms (original recipe called for 8oz and I say the more mushrooms, the better!)
6 tablespoons butter, divided (I used unsalted)
1 tablespoon olive oil
1/2 cup chopped onion (I used a whole small shallot)
1/2 cup thinly sliced celery (I did not use, but did mic in about 1/4 teaspoon of celery seed)
1 cup chicken broth
1 cup milk (I used non-fat as that’s what in my house…probably even creamier with whole milk)
salt and pepper, to taste
2 tablespoons lemon juice

Preheat the oven to 350°.

In a wide, shallow bowl, combine 1/4 cup of the flour, the paprika, 1 teaspoon of salt, and 1/4 teaspoon of pepper; Stir to blend well. Dredge the chops lightly to coat all sides.

In a large skillet, melt 2 tablespoons of butter; add the mushrooms and cook until tender and golden brown. Remove to a plate and set aside.

Add 1 tablespoon of olive oil to the skillet and brown the pork chops on both sides, for about 3 to 4 minutes on each side. Remove the pork chops to a baking dish and set aside.

Add the remaining 4 tablespoons of butter to the skillet and add the onion and celery (seed). Cook, stirring, until onion is tender. Add the remaining 1/4 cup of flour to the skillet and stir to blend into the onion mixture. Add the chicken broth and milk and cook, stirring, until thickened. Stir in the mushrooms and add salt and pepper. Stir in the lemon juice.

Pour the sauce mixture over the chops in the baking dish. Cover tightly with foil and bake for 1 hour.


I served over Jasmine rice because I could live off of the saucy white rice combo :) This was DELICIOUS. It was like a homemade cream of mushroom recipe. So, less people (yes..talking to you pretentious foodies) might not be AS condescending about using not an actual can of cream of mushroom soup in a recipe. Maybe. But probably not. But then, if I cared about that, I’d probably not have a #zombiepocolypse supply of blue box mac and cheese in my pantry. :)

It’s getting colder as winter slllooowwwly starts arriving. I was in the mood for something hearty but trying not to down bowlfuls of pasta :) Came across a recipe online (that I changed a little for me) that sounded good but also no fuss:

1 pound lean ground beef (I used 90/10)
3/4 cup uncooked regular oats (I used organic steel cut oats but I can’t imagine it actually matters other than overpaying)
1/2 cup milk (I used non-fat as that’s what I had in the house)
2 tablespoons minced onion (I used dried as I don’t like onion much or to dice it)
1 large egg
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon dry mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1 (12-ounce) bottle chili sauce ( used the Heinz Chili Sauce as original recipe mentioned it and all others at store seemed way too hot for me)
3 cheese slices, cut into 1-inch strips (I used American cheese since it’s the meltiest…although not entirely sure of it’s authentic cheeseness ;))

Stir together first 10 ingredients in a large bowl until combined. Make sure you mix it really well (I used my hands after multiple washings before and after!)

Place in a 9x5inch loafpan.

Bake at 350° for 40 to 45 minutes. Pour chili sauce over meat loaf, and bake 20 to 25 more minutes or until meat is no longer pink in center.

Arrange cheese slices in a crisscross pattern on top of meat loaf (I turned off the oven but left it in there to melt the choose some.) Let stand 10 minutes before slicing.

This turned out really tasty! I haven’t had meat loaf in a really, really long time but I am now a fan of this one. I had it alone, but can imagine it would be even yummier with mashed potatoes and gravy :) Mmmmmmmm. Actually I paired with a nice glass of red wine which made it almost fancy ;)

A good, simple winter recipe! Plus leftovers!