Fab Foodie Mama

I have been traveling quite a bit for work the past six months.  When I do, I try to cook a few meals in advance so Will and Ron won't starve or live on frozen pizza.  Today, Ron did the cooking and made a great beef stew and a marinara sauce with Italian sausage added.  We had a nice dinner and served it over rigatoni. Will had a basketball tournament this weekend.  His team was put out yesterday but Christian's team won the championship. On my way to Phoenix tomorrow until Thursday.  I'll try to get a blog or two in.  There is a FANTASTIC sushi restaurant near my hotel and I've been thinking about it for days.  Can't wait to go. Santi, Christian, Chef Ron, Will, Carter

Beef Stew is a favorite of my family and it is so easy and comforting on a mid-winter day.  It is so simple to make with the exception of chopping the veggies, but it is well worth it.  This is another recipe that seems to get tweaked a little every time I make it.  I used to like it with more flour, now, I prefer to make it with a more clear broth.  I often make this the night before and then put it in the slow cooker the next day (low for 1 hour and then warm all day) to further tenderize the meat. Foodie Mama's Beef Stew: 1.5 - 2 lb Stew Meat (I used pre-tenderized meat from the supermarket) 2.5 lb Potatoes, cubed  (I used red potatoes with the skin left on; any potato, peeled or unpeeled will work) 5-6 Carrots, chopped (I used a half bag of baby carrots to save the chopping!) 1 Rutabaga (about 1 lb) peeled and chopped 1 C Beef Broth 2 T Dehydrated Onion, minced 2 t Salt 2 t Pepper 1 t Garlic Powder 2 T Flour for thickening  (I used Wond...