David’s Stew and Bread Recipes

This is a deliciously nutritious blend of tender beef and vegetables with just the right amount of thick, flavorful broth to tie everything together. Eat with buttered bread—see below, and you have a perfect meal for on the run (microwaves great) or for sitting down together and sharing the day’s events. The original recipe is from my grandmother and was a family favorite during the depression days. The only changes I’ve made is to use frozen vegetables in place of fresh since today’s frozen vegetables are more nutritious than fresh vegetables. (Fresh vegetables are harvested early prior to proper ripening so they ripen in the supermarket. Frozen vegetables are harvested after ripening.)

1 (3 ½ pound) Beef chuck roast. Trim off fat and cut into ¾“ cubes.
¾ cup barley
1 bay leaf (remove after cooking)
3 Carrots, chopped
2 stalks celery, chopped
1 yellow onion, minced
5 cloves garlic, minced
1 cup frozen corn
1 cup frozen green beans
1 cup frozen peas
3 large potatoes, peeled and diced
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 (10.5 ounce) cans beef consommé
2 (14.5 ounce) cans chicken broth
½ teaspoon ground black pepper
½ teaspoon dried thyme
¼ teaspoon dried marjoram
Salt to taste…I also add more black pepper and a bit of cayenne pepper.

In a (large) slow cooker, combine all ingredients and stir. Cover and cook on high for 3 hours. Stir periodically. Then cook on low for an additional 5 to 6 hours. Stir periodically. Remove bay leaf before serving.

Really great bread...
Both of these bread recipes can also be cooked in the oven—my preference. Let the bread machine do the kneading, then place the dough on a cookie sheet for a round loaf--my favorite, or in 2 bread pans for normal shaped loaf. Let rise again for 45 minutes to 1 hour until doubled in size. I cover the bread with a towel while it's rising. Pre heat oven at 325 degrees then cook for 45 minutes to an hour--until golden brown and thumping on the crust sounds hollow.

David’s Favorite Sourdough Bread (Machine)
1 Cup Warm Milk
1 ½ Cups Sourdough Starter
1 Whole Egg
1 Tablespoon Sugar
1 Teaspoon Salt
2 Tablespoons Butter
½ Cup Dry Potatoes
½ Cup Dry Buttermilk
3 ½ Cups Bread Flour
(1 ½ Teaspoon Active Dry Yeast) – Use only with new starter to help rise.
Put all ingredients into bread machine in order listed.

David’s Favorite Sponge Bread (Machine)
1 ¼ Cup warm Milk
½ Cup dry buttermilk
1 whole egg
1 tsp salt
2 Tbs butter
1 Tbs sugar
3 Cups bread flour
1 ½ tsp yeast
Put all ingredients into bread machine in order listed.