It’s winter so it’s like law of the land that us humans must consume beef stew. Plus it’s actually cold here in Austin, it’s kind of freaky. The Cayenne pepper and the brown sugar here make it sweetly spicy and awesomeeee. You could also add turnips orrrr mushrooms ’cause that’d be dandy.
Beef Stew (fo four)
1 lb stewing beef
olive oil (at least 2 tbsp)
1 tbsp butter
1 yellow onion, diced
3 cloves garlic, minced
1 tbsp tomato paste
1 1/2 cups beef broth
a few shakes of Worcestershire sauce
2 bay leaves
1 tsp paprika
1 tsp all-spice
1 tsp brown sugar
1/2 tsp white sugar
1 tsp Cayenne pepper (or less if you don’t like it a little spicy)
1 tsp dried oregano
ground black pepper
1 tsp lemon juice
some red potatoes
3 carrots, peeled and cut into a dice
3 ribs celery, diced
1 tbsp cornstarch
2 tbsp water
Smother your beef with salt and pepper. Heat the oil over medium-high heat. Then add the butter and once it’s melted (careful not to brown it) start browning the beef in batches.
flour tortillas (I used 9, but depends on the size of them, I suppose)
Let’s start with the rub. Zest the shit outta a lime into a bowl:
Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.
Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat. While that’s heating up, mix together your rub and smother those chicken breasts. I mean, COVER them with the entirety of the contents of the bowl. Add to the skillet.
Turns out when you have a pretty much full time job, there’s not much time to cook during the week. But there are these amazing revolutionary man-made machines called slowcookers and they are wonderful, especially if you’re feeling lazy but want slow cooked goodness. So prepare yourself for the easiest recipe yet: Crockpot CHEESECHICKEN! Let’s DO THIS thing. And prepare for hardly any prep time then doing other things for 6-8 hours! Amazing.