Hearty Birthday Meal

When it comes to birthdays, Husband is a man of few requests. This year is was Vegetable Beef Soup and Snickerdoodles. The dessert part was easy: I just cracked open the Krusteaz mix, added an egg and butter, and there ya go.  Snickerdoodles.

 

The soup was a bit more intense, but oh so worth it.

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Cut a chuck roast into two-inch chunks, salt and sear on all sides in olive oil.  Mine was between 2 1/2 and 3 lbs.

Add:

  • couple tablespoons of minced garlic
  • few shakes of Worcestershire sauce
  • 1 box of beef broth
  • 1 cup Guinness Stout
  • 1 cup dry red wine (we used Zinfandel)
  • tablespoon of thyme
  • 2 bay leaves.

Bring to a boil, reduce heat to simmer and cook for 3 hours. Trust me.

Add:

  • diced red potatoes (3-4, depending on size)
  • sliced carrots (again, 3-4)
  • rough-chopped sweet onion
  • 1 can cut green beans
  • 1 can corn
  • 1 can petite diced tomatoes

Raise temperature to medium. Cook for 45 minutes or until carrots and potatoes are tender.

Happy Birthday!

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