Beef and Tomato Stew

Move to Georgia, they said.  It will be warmer down south.
Y'all.
This winter has been nuts.
I can't believe that here, in north Georgia, there were temperatures in the single digits last week.  That didn't even include the wind chill!
You better believe that I was using our crock pot last week, and have been leaning heavily on it throughout this season.  My favorite these past few months has been Martha Stewart's beef and tomato stew.  Easy to throw together, incredibly flavorful, and great served on its own or with rice, it's just a powerhouse recipe.
Also, it is guaranteed to make your house smell amazing.   What do you have to lose?

Beef and Tomato Stew (from Martha Stewart)
1 Tbsp. olive oil
1 large onion, diced
3 medium carrots, sliced 1/4-inch thick
3 celery stalks, sliced 1/4-inch thick
2 lbs. beef chuck or stew beef
28 oz. crushed tomatoes
1 c. chicken broth (veggie also works!)
3 garlic cloves, smashed and peeled

1. In a large skillet, heat oil over medium.  Add onion, carrots, and celery; cook, stirring often, until softened.
2. Throw veggies and remaining ingredients into slow cooker, salt and pepper to taste, cover, and cook on high for 6 hours.  Can be served over carb of your choice (brown rice and quinoa are super tasty).

Spinach and White Bean Stew

Nom nom nom...
Winter is the best time for soups and stews.  This one is perfectly wonderful; can be thickened or thinned to your liking, making it a great addition to your recipe repertoire.  I made it pretty thick, in order to spread it on a thick piece of country bread and a poached egg (yum!).  There was no chard in the veggie section up here, so I used a mix of collard greens, turnip greens and spinach.  The egg yolk from the egg makes the stew rich, while the tomato and beans lend it a great texture.  Of course, I found this delicious recipe on Smitten Kitchen; check it out!

 

Turkey and Bean Chili

Okay, back to the regular ol' blog.

While I was at home in PC, Haley and I invited all of the local family over for dinner and dessert.  It's lovely to entertain, and we both figured it would be a great way to see everyone in one fell swoop.  The question, then, became, "What do we feed 11 people that won't break the bank and is moderately healthy?"  With the slightly chilly weather outside, we both decided on a completely delicious turkey and bean chili from Everyday Food.  (Their cookbooks are just wonderful!)  The turkey keeps the calories low, while there's some bacon added (just a few pieces) to keep it meaty.
Oh, and there's unsweetened chocolate.  Um, yes please.  I'm telling you, this gives the chili some unexpected depth.
Haley made a corn spoonbread, and we set out avocados, grated cheddar cheese and sour cream for toppings.  Everyone was pretty happy!

 

 

Papa approved of our dinner choice, even going back for seconds of the spoonbread!

I made the chili while wearing this adorable, thoughtful, personalized apron from Aunt Nesi and Uncle Rob.  Thank you so much for the incredibly sweet gift; I've already worn it a bunch in DC!  I've got some great family.