Happy Easter TheFrugalistaMOM Friends! I have been out of the blogging world in observance of Good Friday, Black Saturday, Easter and Spring Break. It’s so great to be back since the six day hiatus has given me the much needed reflection and focus. There are tons of exciting ideas swirling in my mind right now and I can’t wait to share them with you in the posts to come.
To start off, here is my take on a Yankee Pot Roast recipe that was shared to me by my good friend Laurie Laliberte of Tales and Yarns. Laurie and I have been following each other on twitter as a result of a craft site we both belong to. Yes! We are twitter buddies and boy I’m glad!
Call it luck or destiny. When I first ranted about my children’s allergy diagnosis, she was one of the very supportive persons who came to my rescue. Not only did she assured me that things will be fine, she has also encouraged me to start blogging about my experiences.
Oh did I mention that she’s a great Editor too? Having her input surely gave me the much needed confidence to write again. Fast forward to seven months and here I am — sharing food allergy and even healthy recipes to the world.
Thanks Laurie for helping me stay sane during those tough moments. I hope all food allergy moms will have someone like you to enjoy this delicious Yankee (not Red Sox) Pot Roast with.
How about you? Do you have a special food allergy friend? Love to hear from you.
(Note: This post contains affiliate links. Thank you for all your support. See my full disclosure here.)
Ingredients
3 lbs. beef chunks (cut in 2 inch cubes)
1Tbs. bacon grease
1 Tbs. garlic (minced)
1 medium onion (sliced)
2 cups chicken stock
1/4 cup beer (optional but there gluten free brands)
2 tsp. celery salt
2 cups carrots (diced)
2 cups celery (diced)
3 cups potatoes (about 3 inch cubes)
1/2 tsp. salt
2 tsp. onion powder
1 tsp. sugar
1 tsp. chopped fresh parsley
1. In a heated Dutch oven or heavy pot, brown the beef chunks in bacon grease. Do it in batches so that the meat will have a good sear.
2. On the same pot, saute the onions and garlic. Add the browned meat.
3. Season with celery salt, onion powder, salt and sugar.
4. Add the beer and chicken stock. Cover and bring the stew to a boil. Once it boils, lower the heat at simmer for 30-45 minutes. Stir occasionally, to prevent any meat from sticking to the pan.
5. Add the celery, carrots and potatoes. Mix well and simmer for another 45 minutes or until the meat is tender .
8. Serve hot with rice or pasta. Sprinkle the chopped parsley just before serving.
Slow Cooker Method:
After searing the meat and sautéing the garlic and onions, transfer it on a slow cooker. Then layer the carrots, potatoes and celery. Add the chicken stock and beer (optional). Season with celery salt, onion powder and sugar. Reserve the salt for later. Cook on low for 6-8 hours or until the meat is tender. Before serving, taste if you need to add the 1/2 tsp. of salt. Depending on the chicken stock that you use, you might not need it.
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