Last week the trees were so heavily frosted. We took a family walk around and enjoyed it with the kids, pulling them on a sled. I love the winter wonderland the frost creates. Perfect, unless it affects the power which thankfully it didn’t this time. The tree in the picture was so heavily frosted! I shook a branch to see if I could get it to flood down but the frost was such that it was stuck. Did you see any pretty frost this past week? After our little outside adventure, we went inside and made hot chocolate with marshmallows. The kids loved it and were so glad it “warmed their cheeks”.
The recipe I chose to share this week is actually from my mother-in-law’s kitchen. One of the first times I had it was after the birth of our first child. I just remember it hitting the spot. A tired and hungry new mom and the red meat with potatoes, carrots and tomato base was so good! Yum! Now I am probably going to make this this week… ha! It also pairs so nicely with sourdough bread. Just in case you were wondering.
You can use either steak or roast in this recipe, just take and cut it into small chunks. Here’s the recipe:
Beef Stew
2-3 lbs steak or roast, cubed
5-6 medium potatoes, peeled and cubed
4 medium carrots, peeled and sliced
1 medium onion or ½ large, diced
3-4 celery stalks, diced
3-4 garlic cloves, minced
1 can tomato soup
1 can cream of mushroom soup
½ tsp pepper
1 tsp salt
½ cup water
Prepare all the ingredients and place in a large casserole or roaster pan. Add more water if desired. Bake at 325 degrees for around 4 hours or until done.
If you are looking for more recipes from the farm or how to make sourdough check out thefarmchicken.com. Have a great week! Thanks for reading!
Mariah Nienhuis | TheFarmChicken
