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Stew
Feb 10, 2008 13:07:47 GMT 9.5
Post by gypho on Feb 10, 2008 13:07:47 GMT 9.5
This is my husband's favorite "stew". Start with about 3 pounds of chuck roast, cut off the fat, cut out the bone, and wash thoroughly in cold water. Add a whole onion, diced, mixed veggies, tomatoes, garlic, red bell peppers (green is fine, too) and green onions. Chop up about 7 medium sized potatoes in large "hunks" after peeling and add those to the mixture. I had some beef broth in my freezer, so I took it out and used that as my base instead of plain water. You cannot imagine the aromas I'm getting from that! (It was stored in a sherbert container, works great!)[/b] Mix the meat (chopped) and mixed veggies in a container....These are some tomatoes I've had "foodsavered" and in the freezer since July of 2006. Trust me, they're FANTASTIC.Then I had a half quart of corn cut off the cob.... I added that, too...I put my frozen beef broth (took the fat off the top first and gave it to the dogs), and my frozen tomatoes in the big pressure cooker over a low heat to defrost and begin cooking...Beginning to defrost and cook...Potatoes...I ended up having to use two pressure cookers, it was too much stew for just one.(next post)
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Stew
Feb 10, 2008 13:08:13 GMT 9.5
Post by gypho on Feb 10, 2008 13:08:13 GMT 9.5
From one small cooker and one large, I had about this much in each one, after adding the potatoes....Pressurized the pots for 20 minutes each after they started making noise... this is the stew... yummy....Now to pressure can them for later use.
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Stew
Feb 11, 2008 10:29:54 GMT 9.5
Post by mckenzygirl on Feb 11, 2008 10:29:54 GMT 9.5
Yummy looks so good! Will have to try this too!
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Stew
Feb 16, 2008 12:53:29 GMT 9.5
Post by Willow on Feb 16, 2008 12:53:29 GMT 9.5
hese are some tomatoes I've had "foodsavered" and in the freezer since July of 2006. Trust me, they're FANTASTIC.
What do you do with the tomatoes Kim? Our local vegie shop often sell "sauce tomatoes" lovely rich italian tomatoes quite cheap but I don't have time to boil up bottles etc and make sauce but I'm much better at freezing stuff if'n I know how!
PS the beef stew looks great for a cold winter night!
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Stew
Feb 16, 2008 21:16:59 GMT 9.5
Post by gypho on Feb 16, 2008 21:16:59 GMT 9.5
Willow, to freeze tomatoes, all you have to do is take a big pot of boiling water and DIP the tomatoes in it for a minute or two. This will separate the skin from the tomato. After you take the skin off, you don't even have to cut them up first, put them in baggies or freezer-type containers - or like I do in FoodSaver Bags - and freeze them. They last just about forever that way.
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Stew
Feb 17, 2008 10:48:28 GMT 9.5
Post by Willow on Feb 17, 2008 10:48:28 GMT 9.5
well that sounds pretty easy - thanks, I'm gonna give that a try!
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Stew
Feb 17, 2008 12:20:04 GMT 9.5
Post by gypho on Feb 17, 2008 12:20:04 GMT 9.5
YOU GO, GIRL!!!
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Stew
Feb 17, 2008 14:26:20 GMT 9.5
Post by Willow on Feb 17, 2008 14:26:20 GMT 9.5
had a look at the sauce tomatoes today - they're $18 AUD a box probably about 4 or 5 dozen tomatoes in there.
So I'm trying to decide if they are a good buy - I can get Italian tinned tomatoes at the local Italian supermarket for 19.00 when a buy a "slab" of 24 tins which is 79c per 400g tin. And they taste really good - I think I'll see if they come down cheaper than 18.00 or , maybe try going in to the Central Market, I reckon I'd want them at about 12.00 a box to make it worth it.
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Stew
Feb 18, 2008 22:16:31 GMT 9.5
Post by Chips on Feb 18, 2008 22:16:31 GMT 9.5
Bloody hell!! You Yanks sure go round the rose bushes.... Half a quart is a bloody PINT.
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Stew
Feb 18, 2008 22:20:43 GMT 9.5
Post by Chips on Feb 18, 2008 22:20:43 GMT 9.5
Janet got them for 49cents from the local Foodland. Also... keep your eyes on PriceRite
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Stew
Feb 19, 2008 6:49:15 GMT 9.5
Post by gypho on Feb 19, 2008 6:49:15 GMT 9.5
Bloody hell!! You Yanks sure go round the rose bushes.... Half a quart is a bloody PINT. Okay, but I froze them by the quart, and only used 1/2 of it.... which is why I said it that way..... bloody hell, indeed.
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