So as Hurricane Irma rumbles closer, I’ve decided to post early. Authorities are warning us we’ll most likely lose power for a few hours to a few days, so I’m doubtful I will be able to post on Tuesday. Instead, I’ll share what I made for dinner tonight as we watched the wind pick up and the rain fall faster. I’m calling this Hurricane Stew.
2 tablespoons of olive oil
1 onion, chopped
1 pound beef stew meat, cut into chunks
Salt and pepper to taste
1 teaspoon Italian seasoning
1 can condensed tomato soup
1 bay leaf
1 cube beef bouillon
3-4 slices of bacon, cooked and chopped
1 can (15-ounce) white beans (I used navy), drained and rinsed
Heat the olive oil over medium-high heat in a medium skillet. Add the onions and beef. Season with salt, pepper, and Italian seasoning. Cook, stirring frequently, until the beef is seared and the onions are soft and translucent. Pour into a slow cooker. Add tomato soup, one can of water, beef bouillon, bacon, and bay leaf. Cover and cook on low for 4-5 hours.
In the last hour of cooking, remove the bay leaf and add the beans. Serve with a hearty bread or rolls.
My brother-in-law and I really enjoyed the soup. My husband would have preferred that I use potatoes instead of beans, but thought it was just fine otherwise. My son ate without fighting, but I wouldn’t go so far as to say he liked it. Still, I’ll take it.
I really don’t have any modifications to make. The base of the soup was thick and flavorful, the beans kept a creamy consistency, and the beef was tender. We don’t get much in the way of soup weather in hurricane country, but today fit the bill and this soup met that need.
Now, as a bonus, I’m going to share a second recipe for chocolate cake that I made a few days ago. I had been prepping for the hurricane and needed a quiet moment of baking to relax and rejuvenate. I don’t usually make cakes from scratch because, as I’ve said before, the result generally falls short of the texture and flavor of boxed mixes. This cake made me eat my words – and boy was it tasty! Check out the recipe here: http://www.kingarthurflour.com/recipes/king-arthur-flours-original-cake-pan-cake-recipe
The cake is moist and topped with a luscious frosting. The only change I made was to add a little powdered sugar to the frosting to sweeten sand thicken it a bit. Honestly, this easy-to-make cake was better than cake I’ve had in restaurants. Enjoy these two recipes on a chilly evening and you won’t mind the weather outside your door.