Cozy comfort food

Chilly weather classics to warm you up from the inside

Beef Stew Ingredients

• 2 pounds cubed beef stew meat

• 3 tablespoons vegetable oil

• 4 cubes beef bouillon, crumbled

• 4 cups water

• 1 teaspoon dried rosemary

• 1 teaspoon dried parsley

• ½ teaspoon ground black pepper

• 3 large potatoes, peeled and cubed

• 4 carrots, cut into 1 inch pieces

• 4 stalks celery, cut into 1 inch pieces

• 1 large onion, chopped

• 2 teaspoons cornstarch

• 2 teaspoons cold water

Directions

1. In a large pot or dutch oven, cook beef in oil over medium heat until brown. Dissolve bouillon in water and pour into pot. Stir in rosemary, parsley and pepper. Bring to a boil, when reduce heat, cover and simmer 1 hour.

2. Stir potatoes, carrots, celery, and onion into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more.

Mamaw’s Chicken and Rice Casserole Ingredients

• 3 chicken breasts, cut into cubes

• 2 cups water

• 2 cups instant white rice

• 1 (10.75 ounce) can cream of chicken soup

• 1 (10.75 ounce) can cream of celery soup

• 1 (10.75 ounce) can cream of mushroom soup

• salt and ground black pepper to taste

• ½ cup butter, sliced into pats

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease

sides and bottom of a casserole dish.

2. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season wish salt and pepper. Arrange butter evenly over the top of the chicken mixture.

3. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.

Absolutely Ultimate Potato Soup Ingredients

• 1 pound bacon, chopped

• 2 stalks celery, diced

• 1 onion, chopped

• 3 cloves garlic, minced

• 8 potatoes, peeled and cubed

• 4 cups chicken stock, or enough to cover potatoes

• 3 tablespoons butter

• ¼ cup all-purpose flour

• 1 cup heavy cream

• 1 teaspoon dried tarragon

• 3 teaspoons chopped fresh cilantro

• salt and pepper to taste

Directions

1. In a dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside. Drain off all but 1/4 cup of the bacon grease.

2. Cook celery and onion in reserved bacon drippings until onion is translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauce for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender.

3. In a separate pan, melt butter over medium heat Whisk in flour. Cook, stirring constantly, for 1 to 2 minutes. Whisk in the heavy cream, tarragon, and cilantro. Bring the cream mixture to a boil, and cook, stirring constantly, until thickened. Stir the cream mixture into the potato mixture. Puree about 1/2 the soup, and return to the pan. Adjust seasonings to taste.