If you’re looking for a new way to fix potatoes, this is a good recipe to try! I found this at MyFoodandFamily.com and happened to have just the right amount of potatoes to make it. These Zesty Potato Spears are made with both white and sweet potatoes, but if you only have white potatoes on hand, you can make it with just those.Continue reading
I found a beef stew recipe in a vintage promotional cookbook that was published in 1961, the Cutco Cook Book. I found the cookbook at a flea market for $1.00, so I couldn’t pass it up! I love the vintage illustrations in these old cookbooks and it’s always fun to try recipes from them.
I first made this stew about four years ago, and this is actually a repost of the recipe–my original photo was really bad–this one’s a little better! I made a few more tiny changes to the recipe, too–I used light olive oil instead of vegetable oil (you can also use canola oil), used a little less water, and added a little more peas. The new amounts are updated in the recipe below.
Winter is the perfect time to eat a hot bowl of stew and I made this on one of the coldest days we’ve had so far this season! It’s a very chunky stew, so if you’re wanting to make something hearty, you’ll have to try this. The cookbook says the recipe serves four, but I think it’s more like six–it makes a big potful of stew! If you like your food well–seasoned, you’ll probably want to add additional salt and pepper or your favorite seasoning to taste; otherwise you may find this stew a little bland.
I made the stew in my cast iron Dutch Oven, but you can use whatever kind of pot with a lid that you like–just make sure it’s a large one! 🙂
RETRO BEEF STEW by NancyC, adapted from the 1961 Cutco Cook Book
Makes 4 to 6 servings
- 1 1/2 pounds stew beef (or chuck or round beef, cut into 1-inch chunks)
- 1/3 cup all-purpose flour
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- 3 Tablespoons non-GMO canola oil or light olive oil
- 2 medium onions, diced
- 1 garlic clove, minced
- 1 1/2 cups boiling water
- 1 (14.5 oz.) can diced or crushed tomatoes
- 1 1/2 Tablespoons Worcestershire Sauce
- 3 medium potatoes, peeled and cut into chunks
- 1 (1-lb.) bag baby carrots that are peeled and ready to use–slice each baby carrot in thirds OR use 8 medium-size carrots, peeled and cut into 1″ thick slices
- 1 1/4 cups frozen peas
- additional salt and pepper (or your favorite seasoning) to taste, if desired
If you are cutting your own chunks of meat, trim excess fat from meat first, then cut into chunks.
Combine flour, pepper, and salt in a large ziploc bag; add chunks of meat; shake until pieces are coated.
Add oil to Dutch Oven over medium heat; add meat chunks and brown on all sides.
Add diced onion and garlic, then boiling water, canned tomatoes, and Worcestershire Sauce. Stir well to combine ingredients.
Cover and reduce heat to low; simmer for 1 hour. Add potatoes, carrots, and peas, and simmer for another hour or until potatoes and carrots are tender. Season with additional salt and pepper (or your favorite seasoning) to taste, if desired.
Stew is just the thing to warm you up on a cold day! Have you made any good stews this winter season? What ingredients do you like to use to add more flavor to them?
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This is a super-easy recipe I found a while back on the box of a Lipton® Onion Soup package. It’s so good! And I also like it because you don’t have to peel the potatoes–just leave those skins on and cut them into chunks! This is a very versatile side dish–you can serve these potatoes at breakfast, lunch, or dinner.
Many friends have asked me for this recipe over the years, and I posted it several years ago but didn’t have a very good photo of it– so this is a re-post of the recipe with a new photo. I also added suggestions on other ingredients you can add to these potatoes if you want.
ONION-ROASTED POTATOES adapted from Lipton®
Makes 4 servings
- 1 envelope onion soup mix
- 2 lbs. of potatoes (about 4 medium or 3 large), cut into large chunks
- Optional: 1/3 to 1/2 cup finely chopped green or red bell pepper
- 1/3 cup non-GMO canola or light olive oil
Preheat oven to 425˚F. Add all ingredients in a gallon-size plastic ziploc-type bag. Seal bag and shake until all the potato chunks are evenly coated with the oil/onion soup mixture. Then put potatoes in a 13 x 9″ baking or roasting pan and discard the bag. Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.
FOR BREAKFAST OR BRUNCH: These potatoes are great served with a breakfast casserole and fruit salad for a filling breakfast or brunch. After roasting them, you could add 1/3 cup of finely chopped fresh chives and/or mix in some crumbled bacon if you want to make the potatoes a little fancier.
FOR LUNCH AND DINNER: For lunch, these potatoes are great with just about any hot sandwich that you would serve french fries with–and they’re probably healthier than fries. It’s a great potato side dish for dinner, too. If you have cheese-lovers in your family, you could sprinkle some cheddar cheese on the potatoes after they’re done roasting, and pop them back in the oven for a few minutes, just to melt the cheese a little. Yum!
These potatoes get eaten up pretty quickly, so you may want to think about making a double batch in a larger baking pan if you’re cooking for more than 4 people.
Hope you enjoy them! Have you made roasted potatoes before?
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I love potatoes…especially cheesy potatoes! When I found this recipe at Recipe Lion, I knew I had to try it out! You can’t have too many cheesy potato recipes and this one, with lots of cheddar cheese and sour cream mixed in, sounded very cheesy and creamy–just the way I like my potatoes! 🙂
The original recipe says to peel the potatoes after boiling them, but after trying that, I think it might be easier to peel them before boiling. Or just leave the skins on. I started peeling some of the potatoes after they were boiled, then decided to leave the skins on the rest of them to save time. Some of the peeling will come off as you’re grating the potatoes, too.
As you’re mixing the grated potatoes, cheese, and sour cream, be sure to use an extra-large bowl so it will be easier to mix (you might also want to add in real bacon bits or pieces–I didn’t think about adding the bacon in until after I had made these, so that’s why you’re not seeing any bacon in the photo). The mixture will be quite thick, so you’ll need to spoon it into your pan or baking dish. I really loved the way these potatoes turned out–how could they not be good with all that cheese and sour cream? When you’re in the mood for some comfort food, you’ll need to try these potatoes out!
AUNT BEE’S SOUR CREAM AND CHEESE POTATOES slightly adapted from RecipeLion
Makes a 9 x 13″ pan
- 4 pounds red potatoes
- 4 cups shredded or grated Sharp Cheddar Cheese
- 24 ounces light sour cream
- salt and pepper, to taste
- optional: stir in some real bacon bits or pieces, about 1/2 to 2/3 cup
- optional: 1 1/2 Tablespoons finely chopped fresh chives, for garnish
Preheat oven to 350˚F. Grease a 9 x 13″ pan or baking dish; set aside.
Boil potatoes in a large pot until fork-tender. Allow potatoes to cool, then peel (or you can peel before boiling or just leave the skins on; whatever is easiest for you). Using the large holes on a grater, shred the potatoes.
Place potatoes in an extra-large bowl. Stir in the cheese and sour cream (also stir in bacon bits or pieces, if using). Add salt and pepper to taste.
Spoon potato mixture into a greased baking dish or 9 x 13″ pan and bake, uncovered, at 350˚F for 45 minutes. Remove from oven and sprinkle fresh chives on top, if desired, then serve.
It’s really hard to stop eating these super-cheesy, super-creamy potatoes-you keep on wanting to go back for more! Keep this in mind as a side dish for the holidays–I’m sure everyone would love it! Do you have a favorite potato side dish recipe?