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Fun Food Swaps (recipe)

Beef Stew (Not Using Keystone Meats) 2 hr. 45 min

Ingredients:

  • ¼ cup all-purpose flour
  • 2 tsp. kosher salt
  • 1 tsp. fresh ground black pepper
  • 1 (3lb.) boneless chuck roast (Replace with Keystone Beef)
  • 3 tbsp. vegetable oil
  • 1 medium yellow onion
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 4 cups low sodium beef broth
  • 2 bay leaves
  • 4 sprigs of thyme
  • 2 medium carrots
  • 3 medium celery stalks
  • 4 medium Yukon Gold potatoes
  • 1 cup of frozen peas

Directions:

  1. Place flour, salt and pepper in a bowl and whisk to combine. Cut your roast into 1 inch cubes and place them in the mixture and toss to coat; set aside.
  2. Heat the oil in a large, heavy-bottomed pot over medium until simmering. Shake the flour off the meat and add it to the pot. Cook for about 4-5 minutes.
  3. Add onion to the pot and season with salt and pepper. Cook until onions are softened and begin to brown. Add the tomato paste and stir to coat the onion.
  4. Sprinkle in remaining flour, cook while stirring occasionally. Pour in wine and cook until the mixture has thickened.
  5. Add the meat, broth, bay leaves and thyme and stir to combine. Bring to a boil, then immediately reduce and simmer for 1 hour uncovered.
  6. Add in vegetables and cook until they are tender. Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through.

Minerva Dairy – Mashed Potatoes

Ingredients:

  • 8-10 medium russet potatoes, peeled and cut into quarters
  • 1 tsp. salt
  • 2 tbsp. Minerva dairy Amish Roll Butter (or Margarine)
  • salt and pepper
  • ¼ cup hot milk

Directions:

  1. Place potatoes in a large saucepan, add water to cover. Add salt and bring to a boil. Reduce heat to medium-low; cover loosely and boil for 15 minutes. Drain well.
  2. Return potatoes to saucepan and gently heat over low for 1-2 minutes.
  3. Mash potatoes until no lumps remain. Add butter (or margarine) pepper and salt. Continue mashing, adding enough milk to make potatoes smooth and creamy

Wholly Wholesome- Chocolate Pie

  • 1 whole Wholly Wholesome Pie Crust, baked and cooled
  • 1 ½ cup sugar
  • ¼ cup cornstarch
  • ¼ tsp. salt
  • 3 cups whole milk
  • 4 whole egg yolks
  • 6 ½ oz. weight bittersweet chocolate finely chopped
  • 2 tsp. vanilla extract
  • 2 tbsp. butter
  • whipped cream, for serving

Directions:

  1. Combine the sugar, cornstarch and salt in a medium saucepan. Whisk together. Pour in milk and egg yolks, whisk to combine.
  2. Stir over medium heat until the mixture barely comes to a boil and becomes thick. Add the chocolate, vanilla and butter. Stir until everything is combined.
  3. Pour the pudding into a pie crust and refrigerate for 4 hours.


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