Cooking up a storm
I'm adding a little over a pound of beef to the onion and sauteed green chiles in my cast iron skillet. Boiling in the yellow pot are several red potatoes, carrots and stalks of celery that I cut up into small pieces. As soon as the beef has been browned, I'll turn off the heat under the skillet and dump the beef, onion, and green chiles into the simmering hard veggies. I call them hard veggies because they are harder and take more time to cook than softer veggies like tomatoes and mushrooms that I'll add later.
From start to finish, it took me a hour and a half to prep and cook my beef stew before I turned off the heat and loaded it into several containers. I took some of my stew to Leslie Anne's place for supper and stored the rest in the refrigerator. The way I cook and store food enables me to keep food for two weeks without spoiling.
Cooking up a storm
I'm adding a little over a pound of beef to the onion and sauteed green chiles in my cast iron skillet. Boiling in the yellow pot are several red potatoes, carrots and stalks of celery that I cut up into small pieces. As soon as the beef has been browned, I'll turn off the heat under the skillet and dump the beef, onion, and green chiles into the simmering hard veggies. I call them hard veggies because they are harder and take more time to cook than softer veggies like tomatoes and mushrooms that I'll add later.
From start to finish, it took me a hour and a half to prep and cook my beef stew before I turned off the heat and loaded it into several containers. I took some of my stew to Leslie Anne's place for supper and stored the rest in the refrigerator. The way I cook and store food enables me to keep food for two weeks without spoiling.