Beef Stew

I like to cook a stew on cold days. It's currently -12, so I think that qualifies. I find that the supermarket charges way too much for stewing beef, considering what a tough cut of beef it is. I use steak, cut into cubes. In this case, I used striploin grilling steak.

I browned the beef in about 3 tbsp vegetable oil in a large pot, we call it a dutch oven. I set aside 3 tbsp flour mixed with 1 tbsp of beef soup base to use as a roux (equal parts of fat and flour). I also added 1 tsp garlic powder. After the meat is browned and the flour mixture added, I poured in 2 cups of water, then another 2 cups water.

(Usually, I add a chopped onion to the browned beef, but today I picked up some dry shallots, so I used 2 of those.)

I brought it to a boil, then reduced it to simmer, and added 2 bay leaves to bring out the flavor.

Meanwhile, I peeled and chopped 1 large carrot and 3 medium sized potatoes, placed them on to partially boil. When they are cooked el dente (to the teeth, still crunchy), I'll add them to the stew pot and simmer until it's all tender.

Slow Cooker Pork Roast

About a week ago, I bought a pork tenderloin on sale - I can't recall what the price per kg was - but it cost me $7.50. It was big enough to cut into 2 pork roasts.

Today, I put one of those in my slow cooker with a package of onion soup mix and a cup of water. I have 2 settings on my slow cooker, 4-hour and 6-hour. I use the 4-hour.

Once the roast was tender, I took one cup of the broth and set it aside. I melted 2 tsps of shortening in a small pot, mixed in 2 tsp flour and 1 tsp chicken boullion mix, then added the broth to make a gravy.

Ever since I was diagnosed with diabetes, I have tried to avoid white potatoes. I used sweet potato instead, and some sliced carrots.