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The long, slow cooking process makes the meat in this Beef Stew melt-in-your-mouth tender. This Beef Stew Recipe is really a meal in and of itself. Serve it for Sunday dinner with Baked Rice Pudding for dessert.

Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours, 30 minutes

Ingredients

* 2-3 lbs. beef stew meat or chuck roast, cut into 2-inch cubes
* 1/2 cup all-purpose flour
* 2 Tbsp. olive oil
* 1 cup baby carrots
* 4 stalks celery, cut into 2-inch chunks
* 2 medium yellow onions, peeled and quartered
* 3 large Russet or Yukon Gold potatoes, peeled and diced into 2-inch chunks
* 1/2 tsp. kosher salt
* 1/2 tsp. freshly-ground black pepper
* 1/4 tsp. crushed red pepper flakes
* 2 cups V-8 juice

Preparation

1. Preheat oven to 250 degrees F.

2. In a large bowl, toss beef with flour, making sure all sides of the beef cubes are coated, shaking off excess flour.

3. Heat olive oil in a large skillet over medium-high heat. Add beef to the skillet. Brown on all sides.

4. Transfer beef to an oven-proof 5-quart dutch oven with a lid (an enameled cast iron dutch oven works best). Add carrots, celery, onions, potatoes, salt, pepper and red pepper flakes. Pour V-8 juice all over beef and vegetables.

5. Stir. Cover and cook 5 hours.

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Beef Brisket is a classic holiday dish for everything from Rosh Hashana to Passover in my family. My mother makes a delicious brisket. This is her Beef Brisket Recipe, with just a few tweaks to make it my own.

I like to cook my brisket the day before I serve it. Then I slice the brisket, wrap it tightly in its pan juices, and reheat the brisket at 325 degrees for about 20 minutes.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes

Ingredients

* 1 3- to 4-pound beef brisket, trimmed of excess fat
* 2 large onions, sliced
* 1 envelope onion soup mix
* 1 12 oz. jar chili sauce
* 1 cup red wine

Preparation

1. Preheat oven to 325 degrees F.

2. Place sliced onions in the bottom of a 9 x 13 glass baking dish.

3. Lay trimmed brisket on top of the onions.

4. Sprinkle onion soup mix evenly over brisket.

5. In a small bowl, stir together the chili sauce and red wine. Pour over brisket.

6. Bake brisket on the middle or lower rack of the preheated oven for 2-1/2 to 3 hours until the meat is cooked through.

7. Take meat out of the oven and allow to rest 15-20 minutes before cutting.

8. Cut brisket into thin slices against the grain; otherwise the meat will be tough and stringy.

9. You can serve immediately or cover the brisket tightly with foil and reheat later.

This brisket also freezes well. Just wrap the sliced brisket very tightly in foil and then in a zip-top plastic bag. Place the pan juices in a separate plastic container. Thaw overnight in the fridge before re-heating.

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This Crockpot Chili Recipe is as tasty as it is easy to prepare. Ramen Noodle Cole Slaw and Cornbread make delicious accompaniments to this Crockpot chili recipe.

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours, 15 minutes

Ingredients

* 1 lb. lean ground beef
* 1 medium yellow onion, diced
* 1 medium green pepper, red pepper or poblano pepper diced
* 2 Tbsp. chili powder
* 1 Tbsp. minced garlic
* 1 Tbsp. ground cumin
* 1 28 oz. can diced tomatoes with juices
* 1 14 oz. can black beans, drained and rinsed
* 1 14 oz. can chili beans, undrained
* 1/2 cup ketchup
* 1/4 cup canned sliced jalapeno peppers (optional)
* kosher salt and freshly-ground black pepper, to taste
* shredded cheddar cheese, sour cream and fresh cilantro for garnish

Preparation

1. Brown ground beef in a large skillet over medium-high heat.

2. Drain and transfer beef to the slow cooker. Add the next 10 ingredients (through jalapeno peppers) to the slow cooker.

3. Cook on high, 4-5 hours or low, 6-8 hours.

4. Just before serving, taste and add salt and pepper, as needed. If chili appears too watery, remove 1/2 to 1 cup of the liquid, stir in 1 Tbsp. of cornstarch and return it to the slow cooker. Cook until thickened, about 15 minutes.

Serve garnished with shredded cheddar cheese, sour cream and fresh cilantro.

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This Ramen Noodle Cole Slaw Recipe makes a great side dish for picnics, cookouts and barbecues. It goes great with everything from burgers to Fried Chicken.

But you don't have to wait for a cookout. This Ramen Noodle Cole Slaw makes an excellent, easy side dish for Chili, chicken recipes too.

Ingredients

* 1/2 cup canola oil
* 1/4 cup rice vinegar
* 2 Tbsp. honey
* 1 3 oz. package oriental-flavored Ramen noodles
* 16 oz. package cole slaw mix (cabbage, carrots) or 1 large head cabbage, shredded
* 1/2 cup peanuts

Preparation

1. In a large salad bowl, whisk together canola oil, vinegar and honey. Whisk in the seasoning packet from the Ramen noodles.

2. Place Ramen noodles in a sealed plastic bag, and crush with your fingers or a rolling pin. Pour into the dressing in the salad. bowl.

3. Pour cole slaw mix over top. Toss to coat well with the dressing.

4. Top with peanuts.

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This easy Cornbread Recipe takes only a few minutes to prepare. But the result is a tender, slightly Sweet Cornbread that goes perfectly with Chili, Salad or soup.

Amazingly, this Sweet Cornbread Recipe has no butter or oil. It gets its tenderness from yogurt and honey.

Ingredients

* 2 cups baking mix (such as Bisquick)
* 6 Tbsp. cornmeal
* 1-1/2 tsp. baking powder
* 1/4 tsp. baking soda
* 2 large eggs
* 1/2 cup honey
* 1 cup non-fat plain yogurt
* 1/4 cup skim milk

Preparation

1. Preheat oven to 350 degrees F. Spray an 8 x 8 baking dish with cooking spray.

2. In a large bowl, stir together the baking mix, cornmeal, baking powder and baking soda.

3. In a small bowl, whisk together the eggs, honey, yogurt and skim milk. Pour into the dry ingredients.

4. Mix gently, until there are no lumps of flour showing, but do not overmix.

5. Pour into prepared pan. Bake 28-34 minutes, until golden brown.

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This Chili Con Carne Recipe is delicious when you first make it, and even better the next day. You can also make this Chili Recipe ahead and freeze it.

All you need to complete the meal is some Sweet Cornbread and Coleslaw.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

* 1 Tbsp. canola oil
* 1 medium yellow onion, diced
* 1 small red or green pepper, diced
* 3 cloves garlic, minced
* 2 carrots, peeled and diced
* 2 Tbsp. mild chili powder
* 1 Tbsp. ground cumin
* 3/4 lb. extra lean ground beef (93%)
* 1 29 oz. can diced tomatoes with juices
* 1/4 cup tomato paste
* 1 Tbsp. sugar
* 1 14 oz. can cannellini beans or kidney beans, drained and rinsed

Preparation

1. Heat oil in a dutch oven or heavy saucepan over medium heat.

2. Add onions, peppers, garlic and carrots. Saute, stirring occasionally, until vegetables soften.

3. Add chili powder, cumin and ground beef, stirring frequently until beef browns completely.

4. Add remaining ingredients. Bring to a boil, then reduce heat to medium-low. Let chili simmer until it thickens, about 20 minutes.

Serve topped with shredded cheese, diced onion and/or sour cream, if desired.


Makes 6 servings.

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Improper measuring is probably the number one reason recipes fail. Flour is crucial to the structure of baked goods; too much flour and your product will be tough and dry. Too little flour, and your product will collapse when it comes out of the oven, and have wet spots and dense layers.

To correctly Measure Flour, use a spoon to lightly scoop flour out of its container into a measuring cup. Continue until the cup is overflowing. Then use the back side of a knife to level off the flour even with the top edge of the measuring cup. Repeat as necessary, with 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup measures. Be sure to look at my Step by Step: Measuring Flour Correctly for best results.

For the most accurate flour measuring, you can weigh the flour on a kitchen scale. This is what home economists do when they are testing recipes before publication; and it's the way Nigella Lawson always measures her flour on her TV show!

* One cup of white flour weighs 120 grams.
* One cup of whole wheat flour weighs 140 grams.
* One cup of bread flour weighs 130 grams.
* One cup of cake flour weighs 114 grams.

The most common mistake made in measuring flour is to dip the measuring cup into the flour instead of lightly spooning flour into the measuring cup. This can result in up to 25% more flour than the recipe calls for.

To see this for yourself, measure 3 cups of flour into a bowl by scooping the flour with the measuring cup. Then stir the measured flour, and re-measure by lightly scooping with a spoon. When you have measured 3 cups this way, how much flour is left in the bowl? This extra flour will make your baked products heavy and tough. So remember to measure by lightly scooping with a spoon!

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Measuring Flour incorrectly is one of the most common mistakes people make in baking and cooking. At the University of Minnesota, we conducted experiments where we learned that the biggest variable in every recipe is the cook. So standardizing measuring techniques is the most important way to ensure that a recipe works.

This is the wrong way to measure flour. Scooping flour from the container or bag directly with the measuring cup will pack the flour into the cup and you'll end up with too much flour. Even with a properly leveled top, this method is wrong.


A cup of all-purpose flour, properly measured, should weigh 120 grams. As you can see, the flour measured incorrectly by dipping the measuring cup into the flour weighs 161 grams. This is more than 30% more flour than the recipe needs. A cookie or cake made with flour measured this way will be tough and dry. Sauces will be too thick, and pie crusts crumbly and dry.



To measure flour correctly, you need calibrated measuring cups made for measuring dry ingredients. Do not use a coffee cup or drinking glass. Lightly spoon the flour directly into the measuring cup from the container or bag. Do not shake the cup. Do not pack the flour down.




Keep spooning the flour into the cup until it mounds well above the top of the measuring cup.




Using a dinner knife, turn it so the flat side is down. Hold the cup with the flour in your left hand, and start sweeping the knife over the top of the cup to remove the excess flour.




You'll probably need to pass the knife over the measuring cup a few times to get a level surface. Do not shake the cup or pack the flour down.




As you can see, the properly measured flour weighs 121 grams. That's an accurate measurement, and the recipe will be perfect.

Other Measure Flours weigh different amounts. For the most accurate baking, you can weigh flour instead of measuring it. But with some practice, your flour measuring skills will become quite precise.

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