I have no picture for this recipe, which is unfortunate because it was REALLY good. I was intending to get a photo, but by the time I got home from work, the Irish Pub Stew was gone - eaten by the hoarde of boys here at home. This is a very easy, great tasting tomato based beef stew. It is also a crockpot recipe which doubles it's appeal for me. It does require that you brown the beef chunks first, which is not too much work if you are in a rush. And it does actually call for a can of tomato soup, but don't hold that against this irish stew. For the stewing beef in this recipe, I used a small outside round roast (on sale for $1.49lb) and cut it into bite sized chunks. Any tough cut of beef, roast or steak, will work for this recipe. Of course, you can always buy stewing beef already cut up at the grocery store, and that would work just fine for this recipe.
So, to start on this challenge, I've picked Chicken Noodle Soup. Since we have to assume that this is a new person starting out with no or very few staples, I've included the prices for each thing. This is a base for some future recipes, so as Mr WhatsCooking points out - in a real kitchen, the noodle is the garnish for the chicken noodle soup. So we'll cook the noodles separately and add them to the bowl before the broth. I'll start with the recipe, and put the shopping list at the end. This is my recipe for the whole family, not just one person, so I've added a little extra chicken for flavour. If you don't have any leftover chicken carcasses lying around, you can just use 3 or 4 chicken leg quarters and brown them first. The challenge is for one person, so there would be plenty of soup leftover.
This recipe could almost be called "What to do with Another simmering roast", but I decided to stick with the more descriptive Crockpot Shredded Beef. This is a sweet and tangy shredded barbeque beef recipe that I mostly came up with on my own. While I looked through many, many crockpot barbeque beef recipes I found that I either didn't have all the ingredients or I didn't like some of the ingredients. So I blended a few of the recipes together and came up with this one, and it turned out great. We ate this on warmed Kaiser rolls, leftovers from my father-in-law's 60th birthday party, but this could be served just as is or in a wrap or taco. Crockpot shredded beef reheats really well in the microwave, or you can drain off the juices and give a quick reheating fry in a hot skillet, which changes the texture in a really neat way.
I must have cursed myself with the comment about grilling this time of year, because I'm back to baking in the oven. The 60km per hour north wind makes it hard enough to keep the barbeque on the deck let alone lit! So, the oven it is... One of my favourite 'super easy supper' recipes, Glazed Chicken with Tarragon has 4 ingredients and still tastes amazing. Another thing I like about this recipe is that I can use cheap chicken pieces. This time I used chicken drumsticks, a favourite with the kids, but I often use very cheap chicken leg quarters. No pre-browning required, could probably be done in the crockpot (I just haven't tried it yet), goes together in 5 minutes and cooks without supervision. If only the rest of my life were this simple.
I'm sure I've said it before, but we live on a farm. Mostly my husband and I raise horses, but every couple of years we raise a calf and a couple of pigs. Raising our own beef is great, for the most part. They are grain-fed, no hormone, no antibiotic cattle that we raise. So while we get the best, tender premium cuts of beef, we also usually end up with about 30 full rounds of steak. That's a lot of round steak. Swiss Steak is a quick and easy way to get round steak edible. This is an old recipe that my mom always used to make - she is the one who added the carrots to it. It is very flexible in the simmer time, calls for pre-browning but you can skip that if you have to, and could be done in the crockpot if you wanted.