Pages

Tuesday, January 29, 2013

Football Stew


The big game is this weekend, and it’s the last football hurrah. Although I prefer college football over the pros (maybe that’s because I grew up in a state that didn’t have a professional team), I get a little bummed when the Superbowl is over. No more football until August. No more football UNTIL AUGUST?! At least I’ll have a great spread of food to drown my sorrows on Sunday.

I know appetizers are a popular choice for game time. Mini foods and dips are the best! But I keep thinking how fun it would be to change up the spread and do a meal instead. This Football Stew is so tasty and warm it’s bound to get anyone out of their seats for more (and to celebrate that first touchdown)!


What makes this stew delightfully delicious is that it’s chock-full of vegetable and beef, it’s made in the slow cooker, and…drum roll…it’s served over mashed potatoes! This recipe has been in my personal recipe box for years, and one of the changes I made to it was to serve it OVER the mashed potatoes rather than include the potatoes in the stew. I turned it into the ultimate comfort food, and I haven’t looked back.  

Who are you cheering for this weekend, the 49ers or the Ravens? And more importantly, what’s your must-have food at your Superbowl gathering?


Football Stew
Source: Ashley’s recipe box

1 lb. stew beef
4 carrots, peeled and sliced
2 stalks celery, sliced
1 small onion, cut into chunks
1 1/2 tsp. sugar
1 1/2 tsp. salt
2 Tbsp. quick-cooking tapioca
1 cup low sodium V8 or tomato juice (I use V8)

Mashed potatoes, prepared how you prefer

Spray a slow cooker with non-stick cooking spray. In a medium bowl, combine carrots, celery and onion; mix well. Layer the vegetables and meat (vegetables, meat, vegetables, meat, and vegetables). Sprinkle the top layer of vegetables with sugar, salt, and tapioca. Pour the juice over the vegetables slowly, trying to cover all of the vegetables. Cook on low for 8 hours. Serves 4-6.  

For the mashed potatoes, I have always used the notion that, in general, a pound of potatoes will make 2 cups of mashed potatoes. My mashed potatoes are simple; I peel potatoes, rinse them, cut them, boil them (until fork-tender), drain them, mash them but keep them a little lumpy, and I add milk, butter, sour cream and salt and pepper (to taste) until I get a consistency I like…this is a total “cooking-by-feeling” process for me. They’re not fancy, but they're oh so good.


2 comments:

  1. By golly, this looks super comforting! And mashed potatoes as the base? Well, that's pure genius!

    ReplyDelete
    Replies
    1. I know, right? The bowls are always empty after this one!

      Delete