This recipe is for a soup style stew. For a traditional stew check out my Polenta and Stew recipe.

Just follow these easy steps for a warm and hearty soup. Start it in the morning or at noon and have it ready at the end of the day.

Cut stew meat into small bites and cover in unbleached flour and pepper mixture.

In a skillet brown 2 cloves of garlic in 3 tbsp. olive oil. Add floured meat pieces to skillet and brown well. The meat doesn’t need to be cooked all the way through; it will have more time to cook once in the crockpot. Browning the meat is the key to my beef stew for the crockpot and gives it great flavor. Once browned, place in crockpot.

Chop carrots, onion, and inside of celery stalk and leaves. Add to the crockpot and combine.

Add 2 cans of beef broth and one can of undrained diced tomatoes ( low salt preferred).

Lastly, add 1-2 tsp. of dry basil leaf and 2 bay leafs.

Cook on high till carrots are cooked OR cook on low for 4 or more hours as required.

Optional: 1/2 hr. before serving add cooked wheat noodles or brown rice.

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Beef Stew for the Crockpot

Ingredients

• 1 pkg. stew meat
• several tbsp. of olive oil
• 2-3 cloves of garlic
• 4 tbsp. flour
• 1 tsp. pepper
• 1 medium onion
• 6 carrots
• inside of celery- stalk and leaves
• 2-3 cans of beef broth
• 1 can of diced tomatoes
• 1 tbsp dry basil
• 2 bay leaves

Instructions

1. Cut stew meat into small bites and cover in unbleached flour and pepper mixture.
2. In a skillet brown 2 cloves of garlic in 3 tbsp. olive oil. Add floured meat pieces to skillet and brown well. Add more oil if needed. The meat doesn't need to be cooked all the way through as it will have more time to cook in the crockpot. Once browned, place in crockpot.
3. Chop carrots, onion, and inside of celery stalk and leaves. Add to crockpot and combine.
4. Add 2 cans of beef broth and one can of undrained diced tomatoes ( low salt preferred).
5. Lastly, add 1-2 tsp of dry basil leaf and 2 bay leafs.
6. Cook on high till carrots are cooked or cook on low for 4 or more hours as required.
7. Optional: ½ hr. before serving add cooked wheat noodles or brown rice.

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This is a truly simple and easy meal.

To make this whole wheat penne pasta recipe here’s what you need:

1 Box Whole Wheat Penne Pasta
3 Tbsp. Olive Oil
1 Bunch of Asparagus
1 Small Onion
1-2 Cloves of Garlic
Box of Grape or Cherry Tomatoes
Fresh Basil
1/2 c. Parmesan Cheese (Optional)

Boil Pasta till just cooked.  You want it slightly firm, don’t over cook drain once cooked and set aside. At the same time boil the asparagus a few minutes. Again be sure not to cook too long. As soon as it has boiled a minute or two then drain and set in cold water to stop it from cooking.This will keep it cooked but slightly crisp, you don’t want mush.

In a skillet with the oil saute minced garlic and chopped onion. Now add pasta and stir. Next add asparagus and stir. Lastly add halved tomatoes and basil. Cook a minute or two more to warm everything together. Add cheese if desired. Serve with salad. This whole wheat penne pasta recipe is a great meatless dish for Lent. But you can add cooked chicken if you want to include some meat.

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Whole Wheat Penne Pasta Recipe with Asparagus

Ingredients

• 1 Box Whole Wheat Penne Pasta
• 3 Tbsp. Olive Oil
• 1 Bunch of Asparagus
• 1 Small Onion
• 1-2 Cloves of Garlic
• Box of Grape or Cherry Tomatoes
• Fresh Basil
• ½ c. Parmesan Cheese (Optional)

Instructions

1. Boil Pasta till just cooked. You want it slightly firm, don't over cook drain once cooked and set aside.
2. At the same time boil the asparagus just a few minutes. Again be sure not to cook too long! As soon as it has boiled a minute or two then drain and set in cold water to stop it from cooking.This will keep it cooked but slightly crisp, you don't want mush.
3. In a skillet with the oil saute minced garlic and chopped onion.
4. Now add pasta and stir.
5. Next add asparagus and stir.
6. Lastly add halved tomatoes and basil.
7. Cook a minute or two more to warm everything together.
8. Add cheese if desired.
9. Serve with salad.

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This is a simple soup recipe I learned from my grandmother. It can be used for any “Cream of ______ Soup”. So it’s perfect for meatless soups. It’s also easy to make and inexpensive, making it ideal for Lent.

Ingredients You Need:

32 oz. chicken broth
1/3 cut fresh cauliflower (or other vegetable like broccoli )
1/4 c. milk
Optional: 1 tsp. better than bouillon or other chicken soup base (if you think it needs more flavor)
2-3 tbsp. butter
3 tbsp. flour

Steps to Make this Recipe:

1. Boil cauliflower pieces in chicken broth till just tender- do not over cook. Reduce heat.
2. Add your bouillon now if desired. Stir in and dissolve.
3. Add milk.
4. In a separate bowl combine butter and flour. Cut in flower in until it represents dough like paste. This will thicken the soup with out making it lumpy.
5. Slowly add this thickener to the soup a little at a time, allowing it to dissolve.
6. Cook over medium heat bringing to a low boil until broth thickens as desired. Then reduce heat till ready to serve. Serve with bread.

Variations:

• Use with any other vegetable or vegetables . Soups are great for using up leftovers. Vegetables that are particularly good are: broccoli, asparagus,  brussell sprouts, potatoes, and mushrooms.
• Add celery and onion to this recipe during the first step.
• Add corn, bacon and cheese to make a chowder.

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Cream of Cauliflower Soup

Ingredients

• 32 oz. chicken broth
• ⅓ cut fresh cauliflower (or other vegetable like broccoli )
• ¼ c. milk
• Optional: 1 tsp. better than bouillon or other chicken soup base (if you think it needs more flavor)
• 2-3 tbsp. butter
• 3 tbsp. flour

Instructions

1. Boil cauliflower pieces in chicken broth till just tender- do not over cook. Reduce heat.
2. Add your bouillon now if desired. Stir in and dissolve.
3. Add milk.
4. In a separate bowl combine butter and flour. Cut in flower in until it represents dough like paste. This will thicken the soup with out making it lumpy.
5. Slowly add this thickener to the soup a little at a time, allowing it to dissolve.
6. Cook over medium heat bringing to a low boil until broth thickens as desired. Then reduce heat till ready to serve. Serve with bread.

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