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HOT CHICKEN MAC & CHEESE FRIES – EASY HOMEMADE

by Furqan
written by Furqan

Spice up your next movie night with these insanely delicious Hot Chicken Mac n Cheese Fries! It’s the ultimate combination of creamy comfort, crispy fries, and fiery flavor that will have everyone reaching for seconds.

Here’s what makes it so good:

  • Triple Threat of Flavor: Crispy fries, creamy mac and cheese, and spicy hot chicken come together in perfect harmony.
  • Customize Your Heat: You can adjust the spice level to your preference, making it perfect for everyone at the table.
  • Gooey Cheese Pulls: The creamy mac and cheese gets all melty and bubbly, creating those irresistible cheese pulls we all love.

Ready to experience this flavor explosion? Here’s what you’ll need:

Ingredients:

  • For the Fries:
    • Russet potatoes (enough for your desired serving size)
    • Vegetable oil for frying
    • Salt
  • For the Hot Chicken:
    • Boneless, skinless chicken breasts or thighs (cubed)
    • Hot sauce (your preferred type and amount)
    • Olive oil
    • Spices (garlic powder, onion powder, paprika, cayenne pepper)
  • For the Mac and Cheese:
    • Dried elbow macaroni
    • Butter
    • Flour
    • Milk
    • Shredded cheddar cheese (or a blend of your favorite cheeses)
  • For Toppings (Optional):
    • Chopped green onions
    • Hot sauce (for extra heat)
    • Pickles
    • Ranch dressing

Instructions:

  1. Fry Up the Perfect Fries: Wash and cut your potatoes into thick steak fries. Heat your oil in a large pot or deep fryer to around 350°F (175°C). Fry the potatoes in batches until golden brown and crispy. Drain on paper towels, then sprinkle with salt.
  2. Spice Up Your Chicken: In a bowl, toss your cubed chicken with olive oil, spices (garlic powder, onion powder, paprika, cayenne pepper), and your preferred amount of hot sauce. Marinate for at least 15 minutes, or longer for more intense flavor.
  3. Whip Up the Creamy Mac and Cheese: Cook your elbow macaroni according to package directions. In a separate saucepan, melt butter and whisk in flour to make a roux. Slowly whisk in milk until you have a thick and creamy sauce. Season with salt and pepper. Remove from heat and stir in your shredded cheese until melted and smooth.
  4. Cook the Hot Chicken: Heat a skillet over medium heat and cook your marinated chicken cubes until golden brown and cooked through.
  5. Assemble Your Flavor Tower: Now comes the fun part! On a plate, layer your crispy fries, then top with a generous portion of the creamy mac and cheese. Finally, pile on your delicious hot chicken.
  6. Top it Off (Optional): Get creative with your toppings! Chopped green onions add a fresh touch, while a drizzle of extra hot sauce or ranch dressing adds another layer of flavor. Pickles are a classic pairing for fried chicken, so feel free to add some for a tangy bite.

Tips:

  • Want extra crispy fries? Double fry them! After the initial fry at 350°F, let the fries cool slightly, then crank up the oil temperature to 375°F (190°C) for a final fry to golden perfection.
  • Leftovers? No problem! Store leftover fries and mac and cheese in separate airtight containers in the fridge. Reheat in the oven or microwave until warmed through. The chicken can be reheated in a skillet over medium heat.

So there you have it, Hot Chicken Mac n Cheese Fries in all their glory! This recipe is guaranteed to satisfy your cravings for something cheesy, crispy, and oh-so-spicy. Enjoy!

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EASY HOMEMADE – PLATING NEWLY COOKED SPAGHETTI MEAL

by Furqan
written by Furqan

Ready to elevate your spaghetti night? Tonight, we’re ditching the boring pile of noodles and turning plain spaghetti into a restaurant-worthy masterpiece! This plating trick is super easy, but it makes all the difference. Plus, I’ll share some tips for the tastiest sauce and perfect pasta texture.

Here’s what makes this plated spaghetti so amazing:

  • Restaurant-worthy Presentation: The twirling technique creates a gorgeous nest of pasta that looks impressive and makes every bite saucy.
  • Perfectly Coated Noodles: Every strand of spaghetti gets evenly coated with that delicious sauce, maximizing flavor in every mouthful.
  • Simple and Customizable: This plating trick works with any type of spaghetti sauce, so you can unleash your inner chef and create endless flavor combinations.

Let’s get plating! Here’s what you’ll need:

Ingredients:

  • For the Spaghetti:
    • Dried spaghetti (enough for your desired servings)
    • Salt
    • Olive oil (optional)
  • For the Sauce:
    • Your favorite spaghetti sauce recipe (homemade or store-bought)
    • Grated cheese (Parmesan, Romano, or a mix) – optional
  • For Plating:
    • Tongs (or a large fork)
    • Serving spoon
    • Large plate

Instructions:

  1. Cook the Spaghetti: Bring a large pot of salted water to a boil. If you like, add a drizzle of olive oil to the water to prevent sticking (it’s optional, but some swear by it!). Add your spaghetti and cook according to the package instructions, aiming for al dente (cooked but still a bit firm to the bite).
  2. Warm the Sauce: While the spaghetti cooks, gently warm your favorite spaghetti sauce in a saucepan over low heat. You want it nice and warm, but not boiling.
  3. Get Ready to Plate: Here comes the fun part! Have your tongs (or large fork), serving spoon, and plate ready.
  4. Twirl and Nest: Drain the cooked spaghetti, reserving a little bit of the pasta water (about ¼ cup). Using your tongs (or fork), carefully scoop out a portion of the spaghetti. Lift it high and twirl it around the tongs to create a loose nest.
  5. Transfer to Plate: Use your serving spoon to support the bottom of the nest as you carefully transfer it to the center of your plate.
  6. Sauce it Up: Spoon your warm sauce generously over the spaghetti nest, making sure to get all those delicious noodles coated.
  7. Cheese Please (Optional): If you’re using grated cheese, now’s the time to sprinkle it on top for an extra cheesy touch.
  8. Serve and Devour! Enjoy your restaurant-worthy plated spaghetti!

Tips:

  • Reserve some pasta water! That starchy water is magic for loosening up your sauce and creating a silky smooth consistency. Add a splash or two to your sauce if it seems too thick.
  • Don’t overcook your pasta! Remember, you want it al dente. Mushy noodles are a no-no for this plating technique.
  • Get creative with your sauce! This plating trick works with any type of sauce, so go wild! Try a classic marinara, a creamy Alfredo, or a spicy Arrabbiata.
  • Don’t have tongs? A large fork works just fine for twirling the spaghetti.

So there you have it! With a few simple steps, you can turn your spaghetti night into a fancy and flavorful feast.

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EASY HOMEMADE – PULLED PORK MAC AND CHEESE

by Furqan
written by Furqan

Hey there, craving some serious comfort food? Let’s make Pulled Pork Mac and Cheese! This dish is basically a hug in a bowl, combining the creamy goodness of mac and cheese with the smoky, savory flavor of pulled pork. It’s guaranteed to be a crowd-pleaser, and the best part is you can easily customize it to your taste.

Here’s what makes it so tasty:

  • Rich and Creamy Cheese Sauce: A perfectly cooked roux (that’s just fancy talk for butter and flour cooked together) forms the base for a smooth and decadent cheese sauce. You can use a variety of cheeses, but cheddar is a classic for a reason!
  • Smoky Pulled Pork: Tender pulled pork adds a burst of savory flavor and texture. You can use leftover pulled pork from the night before, or whip up a batch specifically for this dish. Bonus points if you use your favorite barbecue sauce for extra tang!
  • Gooey, Cheesy Goodness: Baking the whole thing together lets the cheese get all melty and bubbly on top, creating those irresistible golden brown bits we all love.

Ready to dive in? Here’s what you’ll need:

Ingredients:

  • For the Mac and Cheese:
    • Pasta (elbows are a good choice, but any short pasta will work)
    • Butter
    • Flour
    • Milk
    • Shredded cheese (cheddar, Gruyere, or a mix are all great options)
  • For the Pulled Pork:
    • Leftover pulled pork (or you can make your own)
    • Barbecue sauce (optional)

Steps:

  1. Cook the Pasta: Get a pot of water boiling and cook your pasta according to the package instructions. You want it al dente, which means cooked but still a bit firm to the bite.
  2. Make the Cheese Sauce: Melt some butter in a saucepan while the pasta cooks. Whisk in flour to make a roux, then slowly whisk in milk until you have a thick and creamy sauce. Season it with salt, pepper, and any other spices you like. Finally, stir in your shredded cheese until melted and smooth.
  3. Assemble and Bake: Drain the pasta and toss it with the cheese sauce. In a baking dish, combine the pasta mixture with your pulled pork. You can add some barbecue sauce here for extra smoky flavor, if you like. Top it off with shredded cheese for that golden brown goodness. Bake it in a preheated oven until heated through and bubbly on top.

Tips:

  • Want to add some veggies? Throw in some chopped broccoli or roasted cauliflower with the pasta.
  • Feeling fancy? Sprinkle some crispy fried onions on top before baking for an extra textural element.
  • This dish is perfect for leftovers! Just store it in an airtight container in the fridge and reheat it in the oven when you’re ready for another delicious bite.

So there you have it, pulled pork mac and cheese in all its glory! It’s a simple dish that’s sure to become a new favorite. Enjoy!

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HOMEMADE HAPPINESS – WHIPE UP THIS LUSCIOUS BERRY TART

by Furqan
written by Furqan

let’s bake a stunning berry tart!

Here are a few tricks to keep in mind:

  • Cold is key: Use cold butter and ice-cold water for the crust. This helps prevent the dough from getting greasy and keeps those layers nice and flaky.
  • Berry beautiful: Any kind of berry works here! Fresh or frozen, a mix or all one type – it’s totally up to you. If using frozen berries, don’t thaw them first, they’ll release too much liquid.
  • Thicken it up: A little cornstarch helps prevent the berry filling from being too runny. It will bake up nice and glossy without being soggy.

Alright, ready to gather your ingredients? Here’s what we’ll need:

  • For the Crust:
    • 1 1/2 cups all-purpose flour
    • 1/2 cup powdered sugar
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, cold and cubed
    • 1 large egg yolk
    • 1-2 tablespoons ice water
  • For the Filling:
    • 4 cups fresh or frozen berries (mixed or all one kind)
    • 1/2 cup granulated sugar
    • 2 tablespoons cornstarch
    • 1 tablespoon lemon juice (optional)

Now, let’s get our hands dirty (in the best way possible)!

  1. In a large bowl, whisk together the flour, powdered sugar, and salt. Using a pastry cutter or your fingertips, work in the cold butter until the mixture resembles coarse crumbs. There should be some pea-sized pieces of butter remaining.
  2. Whisk together the egg yolk and 1 tablespoon of ice water in a small bowl. Add this to the flour mixture and toss with a fork until just combined. If the dough seems dry, add another tablespoon of ice water, one at a time, until it comes together.
  3. Shape the dough into a disc, flatten slightly, and wrap in plastic wrap. Pop it in the fridge for at least 30 minutes to chill.
  4. While the dough chills, preheat your oven to 400°F (200°C). In a large bowl, toss together the berries, sugar, cornstarch, and lemon juice (if using).
  5. On a lightly floured surface, roll out the chilled dough to a circle about 1/4 inch thick. Transfer it to a pie dish or tart pan. Gently crimp the edges.
  6. Pour the berry filling into the prepared crust.
  7. Bake for 40-45 minutes, Or until the crust is golden brown and the filling is bubbling.
  8. Let the tart cool completely on a wire rack before slicing and serving. Enjoy it plain with a dollop of whipped cream, or a scoop of vanilla ice cream!

There you have it! A homemade berry tart that’s bursting with flavor and sure to impress.

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BACKYARD BURGER BLISS – EASY HOMEMADE

by Furqan
written by Furqan

Let’s get grilling. There’s nothing quite like a perfectly cooked burger, hot off the grill, dripping with juicy goodness and piled high with your favorite toppings. Today, we’ll walk you through grilling some delicious beef burgers and whip up a simple, but oh-so-satisfying sauce to take them over the top.

Here are a couple of tips before we dive in:

  • Pick the right grind: An 80/20 lean-to-fat ratio is ideal for burgers. It keeps them moist and flavorful without being greasy.
  • Don’t overmix: Gently combine your ground beef with just some seasoning. Overworking it can make the burgers tough.
  • Forming patties: Use your hands to gently form them, making a slight indentation in the center to help prevent them from puffing up in the middle while cooking.

Now, let’s gather what we need:

  • For the Burgers:
    • 1 pound ground beef (80/20 lean-to-fat ratio)
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon salt (or to taste)
    • Hamburger buns
  • For the Sauce:
    • 1/2 cup mayonnaise
    • 2 tablespoons ketchup
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon sweet pickle relish (optional)
    • Pinch of paprika
    • Salt and pepper to taste

Alright, with everything prepped, we’re ready to fire up the grill!

  1. Preheat your grill to medium-high heat. If using a charcoal grill, let the coals get nice and ashy.
  2. Combine the ground beef, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt in a large bowl. Use your hands to gently mix everything together until just combined. Don’t overwork it!
  3. Form the burger patties. Divide the mixture into four equal portions and shape them gently into patties that are slightly larger than your hamburger buns. Make a small indentation in the center of each patty.
  4. Lightly oil the grill grates. Place the patties on the preheated grill and cook for 3-5 minutes per side, or until desired doneness is reached. An instant-read thermometer inserted into the center of the patty should read 160°F (71°C) for medium-rare.
  5. While the burgers are cooking, whip up your sauce! In a small bowl, combine the mayonnaise, ketchup, Dijon mustard, Worcestershire sauce, pickle relish (if using), paprika, salt, and pepper. Stir it all together until nice and smooth.
  6. Toast your hamburger buns, if desired. You can do this on the grill alongside the burgers or under the broiler for a few seconds.
  7. Once the burgers are cooked, assemble your masterpiece! Place the burger patty on the toasted bun, top it with your favorite toppings (cheese, lettuce, tomato, onion, etc.), and drizzle generously with your homemade sauce.

There you have it! Delicious homemade grilled burgers bursting with flavor and a simple, but addictive sauce to tie it all together. Enjoy!

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MAKE THESE HEAVENLY APPLE FRITTERS AT HOME

by Furqan
written by Furqan

Calling All Apple Lovers! Make These Fantastic Apple Fritters!

Hey there, friends! Feeling a hankering for something sweet, a little doughy, and bursting with juicy apples? Then you gotta try these Apple Fritters! They’re like little pillows of happiness, perfect for a relaxed weekend breakfast or a delightful after-dinner treat.

Don’t worry: making apple fritters might seem fancy, but trust me, it’s easier than you think. Plus, there’s room for some kitchen creativity, so don’t be afraid to experiment with different flavors!

Top Tips for Fritter Magic:

  • Apple Power: Pick your favorite apple hero! Granny Smith for a tart punch, Honeycrisp for sweetness, or a mix for a flavor explosion. Just make sure they’re firm and crisp so they hold their shape while frying.
  • Temperature Talk: Oil that’s not hot enough is a soggy fritter’s worst enemy. Aim for 350°F (175°C) for golden perfection. Test it by dropping a tiny bit of dough – if it sizzles and floats, you’re good to go!
  • Don’t Crowd the Pan: Give your fritters some space to cook without becoming one giant fritter monster. Fry them in batches if needed.

Alright, let’s get cookin’:

  1. Whisk it Up! In a large bowl, combine:
    • 1 ½ cups all-purpose flour
    • ½ cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt

Then, crack in 2 large eggs, add ¾ cup milk, and a teaspoon of vanilla extract for extra yum. Whisk it all together until smooth, but don’t worry about a few lumps – those add texture!

  1. Apple Fun: Now comes the juicy part! Dice up 2-3 peeled apples into bite-sized pieces. You can toss them in a little cinnamon and sugar (about 2 tablespoons sugar and 1 teaspoon cinnamon) for a flavor explosion. Gently fold the apples into the batter, making sure they’re evenly distributed.

  2. Frying Time: Heat up enough vegetable oil in a large pan or Dutch oven to come about 1 ½ inches deep. Aim for 350°F (175°C). Using a spoon or an ice cream scooper (for uniform size!), drop dollops of batter into the hot oil. Fry them for 2-3 minutes per side until golden brown and look absolutely delicious.

  3. Drain and Dust: Once golden, transfer your fritters to a paper towel-lined plate to drain any excess oil. Then, while they’re still warm, sprinkle them with powdered sugar for a sweet finishing touch.

There you have it! Now go forth and conquer the world of apple fritters. Remember, have fun with it, and enjoy that delicious homemade goodness!

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HONEY BUTTER CREAMY CORN – EASY HOMEMADE

by Furqan
written by Furqan

Honey Butter Creamy Corn: Your Weeknight Hero!

This Honey Butter Creamy Corn is about to become your new favorite side dish. It’s sweet, savory, creamy, and ready in like 15 minutes – perfect for busy weeknights!

Here’s what you’ll need:

  • Butter (because everything’s better with butter, duh!)
  • Honey (for a touch of sweetness)
  • Frozen corn (no need to thaw!)
  • Cream cheese (for that creamy dreamy texture)
  • Salt and pepper (to taste, of course)

How to make this magical corn dish:

  1. Grab a skillet and melt that butter and honey together over medium heat. Think melty, gooey goodness!
  2. Toss in your frozen corn and let it heat through for a few minutes, stirring every so often.
  3. Now for the fun part! Cube up that cream cheese and add it to the pan. Stir it all together until the cream cheese melts and gets all nice and creamy with the corn.
  4. Don’t forget to season with salt and pepper to your liking.
  5. Boom! That’s it. Honey Butter Creamy Corn ready to impress your taste buds. Serve it hot and enjoy!

See? Easy peasy! This recipe is definitely a winner and will be a hit at your dinner table.

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LOADED POTATO & MEATLOAF CASSEROLE – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

Meatloaf Layer:

  • 1 ½ pounds ground beef (or turkey)
  • ½ cup finely chopped onion
  • 1 tablespoon minced garlic
  • 1 cup seasoned breadcrumbs
  • 1 tablespoon Worcestershire sauce
  • 1 large egg, lightly beaten
  • ⅓ cup cottage cheese
  • ½ cup BBQ sauce

Mashed Potato Layer:

  • 2 pounds potatoes, peeled and diced
  • ½ cup unsalted butter
  • ½ cup sour cream
  • ½ cup warm milk or half-and-half
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper

Topping:

  • 6 slices thick bacon, cooked and crumbled
  • 1 ½ cups shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.

  2. Make the Meatloaf Layer: In a large bowl, combine ground beef, onion, garlic, breadcrumbs, Worcestershire sauce, egg, cottage cheese, and BBQ sauce. Mix gently until just combined. Press the mixture evenly into the prepared baking dish.

  3. Bake the Meatloaf: Bake uncovered for 15 minutes. Remove from the oven and drain any excess fat.

  4. While the Meatloaf Bakes: In a medium pot, add potatoes and enough water to cover. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain the water.

  5. Make the Mashed Potatoes: In the same pot, mash the potatoes with butter, sour cream, warm milk, salt, and pepper until smooth.

  6. Assemble the Casserole: Spread the mashed potatoes evenly over the top of the cooked meatloaf. Sprinkle with crumbled bacon and shredded cheddar cheese.

  7. Bake Again: Return the casserole to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the potatoes are heated through.

  8. Serve: Let the casserole cool for a few minutes before serving. Enjoy!

Tips:

  • For a richer flavor, use ground beef with a higher fat content (80/20).
  • You can substitute other cheeses for cheddar, such as Monterey Jack or Gruyere.
  • Add other toppings to your liking, such as chopped green onions or sour cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
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PEANUT BUTTER CREAM PIE – EASY HOMEMADE

by Furqan
written by Furqan

Ingredients:

For the Crust:

  • 1 1/2 cups graham cracker crumbs (about 15 graham crackers)
  • 1/3 cup powdered sugar
  • 1/4 cup unsalted butter, melted

For the Peanut Butter Filling:

  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

For the Whipped Cream Topping (Optional):

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Make the Crust: Preheat oven to 375°F (190°C). In a medium bowl, combine graham cracker crumbs and powdered sugar. Pour in melted butter and mix until well combined. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes. Remove from oven and let cool completely.

  2. Make the Peanut Butter Filling: In a large bowl, cream together softened butter and peanut butter until smooth. Gradually add powdered sugar, beating until light and fluffy. Beat in milk, vanilla extract, and salt until well combined.

  3. Assemble the Pie: Pour the peanut butter filling into the cooled pie crust. Smooth the top with a spatula. Refrigerate for at least 2 hours, or until set.

  4. Make the Whipped Cream Topping (Optional): In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the chilled pie filling.

  5. Serve: Slice and enjoy your delicious Peanut Butter Cream Pie!

Tips:

  • For a richer flavor, use dark chocolate peanut butter for the filling.
  • You can top the pie with chopped peanuts, chocolate shavings, or a drizzle of melted chocolate for extra decadence.
  • If you don’t have a stand mixer, you can use an electric hand mixer to cream the butter and peanut butter together.
  • The pie can be stored in the refrigerator for up to 3 days.

This recipe is sure to satisfy your peanut butter cravings!

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SLOW COOKER BEEF STEW – COMFORT FOOD MADE EASY

by Furqan
written by Furqan

Ingredients:

  • Beef: 2-2.5 lbs chuck roast, trimmed and cut into 1-1.5 inch cubes
  • Seasoning: Salt, freshly ground black pepper
  • Fat: 3.5 tablespoons olive oil, divided
  • Vegetables:
    • 2 cups chopped yellow onion (around 1 large onion)
    • 1.5 tablespoons minced garlic (about 4 cloves)
    • 2 celery stalks, chopped (around 1 1/4 cups)
    • 1.5 lbs yellow potatoes, diced into 1.5-inch chunks
    • 14 oz. large carrots (around 4), peeled and cut into 1-inch chunks (avoid using thin carrots)
  • Broth and Flavorings:
    • 3 cups low-sodium beef broth or chicken broth, divided
    • 1/4 cup tomato paste
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon low-sodium soy sauce
    • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
    • 2 teaspoons minced fresh rosemary (or 3/4 teaspoon dried)
    • 2 bay leaves
    • 1 tablespoon cornstarch (optional, for thickening)
    • 1 cup frozen peas
    • 2 tablespoons chopped fresh parsley

Instructions:

  1. Prep the Beef: Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Brown the Beef (Optional but Recommended for Extra Flavor): Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches until browned on all sides. Transfer the browned beef to your slow cooker.
  3. Sauté the Aromatics: In the same skillet (with remaining oil), saute the onions, celery, and garlic for a few minutes until softened.
  4. Deglaze and Add Flavorings: Add 1 cup of the beef broth to the pan, scraping up any browned bits stuck to the bottom (deglazing). This adds extra flavor to the stew. Pour the deglazed pan drippings along with the sauteed vegetables into the slow cooker with the browned beef.
  5. Add Remaining Ingredients: Stir in the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce, thyme, rosemary, and bay leaves. Add the diced potatoes and carrots to the slow cooker.
  6. Slow Cook: Cover and cook on LOW for 7-8 hours, or until the beef is very tender and the vegetables are cooked through.
  7. Thicken (Optional): In a small bowl, whisk together cornstarch (if using) with a little water to create a slurry. Stir this mixture into the slow cooker and cook on HIGH for an additional 20 minutes, allowing the stew to thicken slightly.
  8. Finishing Touches: Stir in the frozen peas and cook for another 2-3 minutes, or until heated through. Remove the bay leaves before serving.
  9. Serve: Garnish with fresh parsley and enjoy your delicious slow cooker beef stew with crusty bread or a side salad!

Tips:

  • Don’t skip the browning step (searing the beef) for an extra layer of flavor in your stew.
  • Feel free to adjust the amount of fresh herbs or add a pinch of dried herbs to your preference.
  • You can also add other vegetables like mushrooms or green beans to the stew.
  • Leftovers can be stored in the refrigerator for up to 3-4 days.

This recipe is a great way to create a comforting and flavorful meal with minimal effort. Enjoy!

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