So, we bought a cow. Yup. You heard right.
Lately, I've become more aware/interested in where my food is coming from. So Michael (Mr. Research himself) found a local farmer that raises and sells organic, grass-fed, free-to-roam cattle. And we bought one. Well, actually, we bought a 1/4 of a cow. So now my deep freeze is stocked full of ground beef, roasts, steaks, liver (ick!), and soup bones....most of which I have no idea what to do with!
Tonight I decided to give the soup bones and stew meat a try. Not really knowing what I was doing (and with some over-the-phone guidance from my mom), I started boiling those soup bones.
Word to the wise (and not-so-familiar with boiling beef soup bones)....thaw those puppies out before you throw them in the pot of water. I apparently like to learn lessons the hard way.
|My soon-to-be beef broth!|
I did a little googling while I waited for the meat to cook and come off the bones, and I found a Paula Deen recipe that I only kind of followed. (I act like I actually know what I'm doing in the kitchen! Do not be fooled.) I ended up just throwing a little of this and a little of that in the pot (along with some extra stew meat we had in the freezer from our cow).
And the result....
Michael wants me to write down how I made it so I can duplicate it again some day. So, in an effort to attempt to record my recipe:
- Create the broth -- boil a beef soup bone until the meat comes off the bone. (If I don't have a soup bone, I guess I can just use my Better Than Boullion and make some beef broth. Note To Self: Ask Mom.)
- Once you have the broth and the meat off the bone, add the vegetables. I was lazy (and cheap) and just bought a bag of frozen veggies. I absolutely despise peas, so I made sure my frozen veggies were pea-less. Specifically, we had broccoli, cauliflower, squash, zuchinni and carrots. They were in super big chunks, so I chopped them up a little bit before tossing them in the soup.
- Now it's time for seasoning. (Here's where things get a little iffy.)
- A few shakes of parsley flakes
- 1/2 Tbsp salt
- 1/4 Tbsp garlic powder
- 1/4 Tbsp pepper
- A couple of bay leaves
Moral of this story: It's super easy. And yummy. And you don't have to be exact to make it super tasty!