Beef Stew Recipe – Carrots, Potatoes, Parsnips and Steak

The Best Beef Stew

When I think of Beef Stew, I’m reminded of those Sunday afternoon dinners my family would have after several hours of church. The only problem was that any stew that my Mom made wasn’t very good because it was always runny, watered down and flavorless. So when I set out to make Beef Stew for my own family now, I follow one simple rule; make it better than Mom’s recipe(which isn’t hard to do BTW). But don’t let this sob story fool you. This recipe is amazing and I even show you how to cheat!

How do I make Beef Stew

All I do is cook a thick hearty soup with fresh chopped vegetables from my garden and I add a well seasoned steak. Then I add a few seasonings. That’s it and that’s all. Now I do cheat a little when I don’t have time to make my own Chicken and Brown gravy. But after you try this Beef Stew recipe you’ll quickly understand why I do it. Packaged gravy is cheap, it saves time preparing it and it makes this soup taste phenomenal!

Also, be sure to check out these other recipes: Pork Loin and Hominy Stew, Vegetable Chili, Chicken and Dumplings and my Homemade Menudo!

Beef Stew Ingredients:

1 1/2 lbs Beef Chuck or Steak
1 Large Onion, chopped
2 Medium Russet Potatoes, chopped
1 Carrot, chopped
1 Parsnip, chopped
1/4 cup Fresh Parsley, chopped
1 tsp Dill
2 tbsp Olive Oil
1 1/2 cups Chicken or Vegetable Broth

1 cup Water for Steak Fond
1 pckg Chicken Gravy, prepared with instructions (1 cup approximately)
1 pckg Brown Gravy, prepared with instructions (1 cup approximately)

Koshar Salt and Pepper to taste

This recipe is very easy to prepare. Just follow the instructions in my Beef Stew Video Recipe Tutorial above.

Smothered Salmon

The Best Smothered Salmon

This Smothered Salmon recipe is something I came up with years ago. My wife has a serious love for this fish so I wanted to create something that was undeniably the best and believe it or not, this recipe can be prepped and cooked in just 15 minutes. It has a Garlic, Wine and Butter Broth that is just amazingly smooth. I actually use this to saute the Onions and Peppers as well as steam the fish. I like to prop the Salmon right over the top of the veggies so the filet can steam from below as well as from above when I top the pan with a lid. Then after just a few short minutes I smother the fish with Mozzarella Cheese, then cover back up with the lid long enough for it to melt. Once it has, you have a perfectly cooked Salmon that is ready to serve. Total cooking time is, approximately, 6 to 7 minutes. And once it hits the plate, I dash pieces of Bacon, I sprinkle freshly chopped Parsley and then I splash some Balsamic Vinegar right over the top.

If you’re interested in seeing how I cook Halibut, Rockfish or Swai, check out the links below. I even have a Poor Man’s Lobster recipe if you’re interested.

CLICK HERE for Grilled Halibut
CLICK HERE for Grilled Rockfish
CLICK HERE for Pan Fried Swai
CLICK HERE for Poor Man’s Lobster

Smothered Salmon Ingredients:

1 Salmon Fillet
1/2 Bell Pepper
1/2 Onion
2 tsp minced garlic
1/2 cube butter
1/4 cup white wine
1/2 cup Mozzarella Cheese
1 tbsp fresh or dried Parsley
1 to 2 tbsp chopped Bacon or bits
1 tsp Balsamic Vinegar
Salt and Pepper Salmon to taste
Pinch of cayenne pepper

Curry Chicken Salad

The Best Curry Chicken Salad

I think when most people think “Curry” they aren’t thinking Curry Chicken Salad. Though it is quite popular these days. That’s why I thought I’d introduce the way restaurants make this salad so you can do it yourself in the comfort of your own home. And for me that’s what it’s all about. In fact my wife and I hardly ever eat out. And when you eat like this, who needs to! Salads like this don’t have to be prepared by professionals. You can do it, I promise. Just load your fridge with the fresh ingredients I listed below and maybe some of your personal favorites and we’ll pull this off together.

Curry Chicken Salad in just Minutes

For this Curry Chicken Salad recipe, I’m including a simple curry sauce that is, literally, made in under a minute and I filmed the actual cooking in real time to prove it. Also I’ve added a real simplified relish based with fresh Pineapple and Mango. There’s a dash of mint and crushed red pepper to give it some flare and I really think it helps this salad step it up. When it comes to salads I feel it’s safe to make any substitutions you see fit and just use this recipe as a basic guideline. But, when it comes to the curry, stay true to the proper preparation. It’s not necessary to serve the Chicken and the Curry Sauce cold but if you can plan ahead and refrigerate those two stages before hand you’ll be golden, pony boy! 😉

If you use fresh Pineapple like I do you’re going to have a lot of it left over, so here I’ve included a link for my Pina Colada Recipe!

Curry Chicken Salad Ingredients:

1/2 qt Chicken Broth
1 Chicken Breast

Curry
1 can Coconut Milk
2 tbsp Curry Powder
Salt and Pepper to taste

1 cup Lettuce, hand torn
10 Sugar Snap Peas
1/4 cup Carrots, Shoe String slices
1/4 cup Cucumber,Shoe String slices
1/2 Bell Pepper, sliced
3 Mushrooms, sliced
1 Celery stick, chopped
1/4 Red Onion, sliced

Relish
1/2 cup Pineapple, chopped
1/2 cup Mango, chopped
1 tbsp fresh Mint, chopped
1/2 tsp Chili Flakes (crushed red pepper)

Just follow the instructions in my video tutorial to make this Curry Chicken Salad.