It's cold outside!! In case you hadn't noticed, I thought I would let you know!! I think you have to go all the way to Brazil to find some warmth.
So, I was thinking I would share with you my favorite cold winter day recipe. My mother's stew has kept my syblings and I warm on many a cold day. She would make big pots of her stew and store it in gallon glass jars. If we were at the Fort Worth Stock Show, she would pack the stew, jar and all, in an ice chest and rewarm it one bowl at a time for us. If we were at home, she would return it to the pot to reheat.
These days, I like to make a big pot and freeze it in one serving packages. On days like today or days that I just don't want to cook, I drop a bag or two in a pot, and in ten minutes, dinner is served.
This stew can be slow cooked in the crockpot for 3-4 hours on high or 8 hours on low or you can cook it on the stovetop.
1-3 to 4 lb. Rump Roast
2 mediums onions, diced
1 lb. carrots, diced
3 lbs. potatoes, diced
1 tsp. salt
1 package frozen corn
Beef Fajita Seasoning
12 ounces tomato paste
3 Tbs Pace Picante Sauce
Cut roast into large chunks and place in pot. Add onions, potatoes, carrots and salt. cover all with water. Simmer 1 1/2 hours. When carrots and potatoes are cooked, add picante sauce, tomato paste, and frozen corn. Season with Fajita seasoning to taste. Cook another 30 minutes to an hour or until roast is cooked.
Variations: For a faster cooking stew, replace the roast with 1 lb. of ground round and 1 lb. of ground sausage. If you don't have frozen corn on hand, you can also add canned cream corn, but add it 10-15 minutes before serving.
Serve hot from the pot or crockpot or freeze in freezer safe bags to serve over the next 2-3 months.
My thanks to Mama for allowing me to share her recipe with the world!!