In an effort to get more organized, I have written out a master "To Do List" for the upcoming weeks. I really enjoy the scheduling of all the events I feel a need to squeeze into my already busy days. However, I'm not as successful when it comes to implementing them.
One of the things that I put on my "To Do List" is to make (from scratch, of course) gourmet dinners for my family at least once a week. My definition of gourmet = not a frozen meal, not a reheated meal, nothing I'm able to microwave, whenever possible stay away from pasta unless I have time to make the sauce myself, etc.
This notion sprung into my head as I was cleaning out a drawer in my kitchen. This particular drawer holds all of my recipes and cookbooks - most of which I hardly ever use. I flipped through a Betty Crocker cookbook that I believe we received as a wedding gift six and a half years ago. The only recipe I have used from that book is a pie crust recipe. How sad is that! So I'm channeling Julie and Julia and I will attempt to make something once a week (I'm not crazy enough to try it every night).
On the off chance you would like to play along with me, here is tonights recipe:
1 pound beef stew meat, cut into 1/2-inch pieces
1 medium onion, cut into eights
1 package (8 ounces)baby carrots
1 can diced tomatoes, undrained
1 can condensed beef broth
1 can (8 ounces) tomato sauce
1/3 cup flour
1 T Worcestershire sauce
1 t salt
1 t sugar
1 t dried marjoram leaves
1/4 t pepper
12 potatoes, cut into fourths
2 cups slices mushrooms
Heat oven to 375
Mix all ingredients except potatoes and mushrooms in ovenproof 4-quart Dutch oven. Cover and bake 2 hours, stirring once.
Stir in potatoes and mushrooms, Cover and bake 1 hour 30 minutes or until beef or vegetables are tender.