Recipes from the Farm Kitchen:
Mexican Beef Soup
This one is a bit more involved than I like to get, but if you can put in the time to throw everything together it will be SO WORTH IT!
4 T vegetable oil, divided
2lb. beef short ribs with bones
1 lb. beef stew meat
1 t salt
1/2 t black pepper
1 medium yellow onion, chopped
2 to 3 whole garlic cloves, minced
1 T fresh oregano*
1 t ground cumin
1 t chicken bouillon
4 cups beef broth**
2 cups water
1 to 2 bay leaves
14.5 ounce can, diced tomatoes with liquid
14.5 ounce can, tomato sauce***
2 large red potatoes, 2-inch cubes
2 carrots, peeled and 1-inch chunks
1 zucchini squash, halved lengthwise, and cut into 1-inch pieces
2 ears of corn, husks and silk removed, and cut crosswise into 1-inch thick rounds
1/2 medium head of cabbage, cored and cut into wedges (Optional)
Salt and pepper to taste
chopped cilantro or mint
Slow Cooker instructions
*Pre-heat slow cooker on high heat
*Pat beef dry with paper towels and sprinkle with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons vegetable oil. Add beef with bones and brown on all sides, about 5 to 7 minutes total. Remove beef from skillet and set aside on plate.
*Add 2 additional tablespoons vegetable oil, then add onions and sauté for 4 minutes until softened and translucent. Scrape up any browned bits from the bottom of the skillet. Stir in garlic, oregano, cumin, and chicken bouillon and cook for about 30 seconds until fragrant.
*Add beef with bones and onion mixture to slow cooker and pour in beef stock and water. Stir in beef chunks and bay leaves. Cover with lid and cook for 4 to 5 hours on high heat or 8 to 10 hours on low heat.
*During last hour of cooking, remove lid and add in diced tomatoes with liquid, tomato sauce, potatoes, and carrots; stir together with soup mixture. Cover with lid and cook for remainder of time or until beef and vegetables are tender.
*Remove lid and add in zucchini, corn and cabbage and stir into soup mixture. Cover with lid and let cook for 5 to 10 minutes or until corn is tender. Finish off by stirring in cilantro and season with salt and pepper to taste. Discard the bay leaves and bones.
*Serve in bowls garnished with cilantro, jalapeño slices, radish slices, and squeeze a fresh lime wedge over the soup and enjoy. This soup is excellent served with corn tortillas on the side.
Easy Crock-Pot Chuck Roast
I love this recipe because it's what I grew up on! This to me is what fall tastes like!
4# Chuck Roast (Pot Roast)
salt and pepper to taste
1 packet dry onion soup mix
1 cup water
3 large potatoes
1-2 stalks celery
1. Salt and pepper the roast on all sides and brown in a skillet about 4 minutes on each side
2. Add all the other ingredients
3. Cook on low in slow cooker for 8-10 hours
4. Enjoy watching your kids eat nutritious meat and veggies!