Hearty Beef Stew in Washington State

Hearty Pioneer Beef Stew

NUMBER OF SERVINGS: 6 Servings

Ingredients:

1 tbsp vegetable oil
2 lb beefiness stewing meat
8 oz tomato sauce
three cup beef stock
i pkg Pioneer Dark-brown Gravy Mix
1 cup red wine
ane diced white potato
i/two loving cup frozen peas
1/2 loving cup frozen carrots

Grooming Instructions:

one. In a medium sauce pot, heat olive oil over medium-loftier flame.
2. Once oil is hot, sear the beef. Stir every couple of minutes.
3. Cook out excess moisture from the meat and add together tomato sauce and beef stock.
four. Reduce the mixture by half over high heat.
5. Whisk together Pioneer Brown Gravy Mix and  carmine vino. Whisk away whatsoever lumps.
vi. Add gravy mixture and potatoes to the pot and cook until thickened.
7. Proceed to cook over high heat, checking for consistency. You desire the sauce to coat the meat.
8. Once the potatoes are done, plough heat to low and fold in frozen peas and carrots.
ix. Let rest for 5 minutes to heat the vegetables all the way through.
10. Savor in a large casserole dish with the whole family!

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Creamy Pepper Pork & Butternut Porridge Oats with Apples

Ingredients

2 tablespoons Unsalted butter, divided
2 tablespoons Extra-virgin olive oil, divided
i 3/4 – ii lbs Lean pork loin boneless, cut into 2-inch cubes
1 teaspoon Celery seeds
one/ii teaspoon each Salt and ground blackness pepper
2/iii cup Sweet red pepper, julienne cut
3 Shallots, peeled and sliced
1 pkg Pioneer Roasted Pork Gravy Mix (one.41 oz):

• Plus for preparing gravy mix: 1 cup boiling water and one cup whole milk
• Then, add together prepared gravy: *one cup Pioneer Roasted Pork Gravy Mix, prepared with half milk and half h2o

Butternut Porridge Oats with Apples
i cup Water
1 cup One-half and one-half
ii cups Quick one minute way oats
1 1/2 cups Prepared cooked butternut squash, cut into 1-inch cubes
one 1/four cup Prepared cored and cooked granny smith or macintosh apples, cut into 1-inch cubes
i teaspoon Ground cinnamon
i/2 to 1/four teaspoon Freshly ground nutmeg
(*1 loving cup Pioneer Roasted Pork Gravy, prepared with half milk and half water)

Instructions

1. Prepare creamy pepper pork. In a large skillet, estrus 1 tablespoon each butter and olive oil, over medium loftier heat. Add together pork to heated skillet, and season with celery seeds, i/2 teaspoon each common salt and footing black pepper and cook two to iii minutes, or until partially cooked, tossing and turning pork as needed. Add together remaining 1 tablespoon each butter and olive oil, plus add cherry pepper and shallots, cook for boosted minute to ane one/2 minutes; tossing and turning ruddy pepper, shallots with pork equally needed; remove from heat temporarily. In a medium saucepan bring 1 cup water to a boil; and then whisk in i loving cup milk along with contents of pork gravy mix; whisking just till gravy starts to thicken, remove gravy from heat. Pour one-half the pork gravy mixture, (1 cup) into cooked pepper pork, toss lightly to blend gravy, cover skillet with chapeau and place over oestrus on lowest setting to keep warm to simmer; set aside. Reserve remaining 1 cup pork gravy for butternut porridge oats with apples; set aside also.
2. Prepare butternut porridge oats with apples. First prepare oats; bring 1 loving cup water and 1 cup half and one-half to a boil; reduce heat to medium rut and stir in oats, also add together cinnamon and nutmeg, cook for i minute, stirring constantly as oatmeal starts to get creamy, remove from rut. Fold into blend butternut squash, apples and remaining 1 cup reserved pork gravy until porridge mixture is just combined and flossy. Keep porridge mixture warm.
3. Prepare, gather, and serve warm. Spoon and spread butternut porridge oats with apples into a medium goulash or blistering dish and spoon to layer creamy pepper pork over top porridge mixture, serve and savour.

Country-Style Southwest Roasted Turkey Breast with Triple Pepper Chocolate-brown Gravy

Ingredients

Turkey
3 tablespoons (from a 2.75 oz pkg) Pioneer State Gravy Mix, divided utilize
1 tablespoon Melted unsalted butter
2 teaspoons Chili powder
two teaspoons Paprika
ane/2 teaspoon Dried oregano
one/four teaspoon Ground cumin
1 teaspoon Salt
1 (3 lb) Frozen boneless skin-on turkey chest, thawed
Gravy
2 tablespoons Unsalted butter
1/2 cup Finely chopped onion
ane tablespoon Seeded and minced fresh blood-red chili pepper
1 teaspoon Seeded and finely minced fresh poblano peppper
1/4 teaspoon blackness pepper
1 teaspoon Minced garlic
i teaspoon Very finely snipped cilantro leaves
three/4 cup Chicken broth
one/two cup Reserved drippings from turkey
i (1.61 oz pkg) Pioneer Brown Gravy Mix
ane/two cup Cool water
i/iv cup Heavy cream
*** A four-iv 1/two lb bone-in turkey chest may be substituted. Melt to 165 degrees.

Instructions

1. Heat oven to 350 degrees.
2. For turkey, put 1 tablespoon Country Gravy Mix in a 16×17.5-inch oven bag. Milkshake to coat bag.
3. Place remaining Country Gravy Mix in a small bowl. Add chili powder, paprika, oregano, cumin, and salt. Stir to combine.
4. On a work surface, brush melted butter evenly over turkey chest. Sprinkle Country Gravy Mix mixture evenly over turkey chest. Place, pare side upwards, in oven pocketbook. Necktie the purse then cutting 4-5 slits in summit of handbag. Place in a thirteen×ix-inch baking dish. Bake for 50-60 minutes or until internal temperature of turkey reaches 165 degrees when checked with a meat thermometer. Remove from oven.
5. Increment oven to broil at 450 degrees.
6. Remove ½ loving cup of drippings from turkey to a small bowl to use for gravy.
7. Cut open pinnacle of bag to expose turkey skin. Identify v-6 inches under broiler for a few minutes to brown skin, watching carefully. Remove from oven and tent with foil to rest for 10 minutes earlier slicing.
8. While turkey is resting, make gravy. Estrus butter in a large skillet over medium high estrus. Add onion, ruby-red chile pepper, and poblano pepper. Cook for 4-5 minutes until vegetables soften, stirring often.
9. Reduce heat to medium. Sprinkle with black pepper. Add garlic and cilantro leaves. Cook ane minute more, stirring constantly. Stir in chicken goop and reserved turkey drippings.
10. In a small bowl, stir Brown Gravy Mix and water together until polish. Stir into mixture in skillet. Cook until thickened, stirring oft. Stir in heavy cream. Remove from rut.
11. To serve, piece turkey into ¼-inch thick slices. Place 2-iii slices on each serving plate then drizzle with a small amount of gravy. Garnish as desired. Serve with additional gravy on the side.

Deep Dish Mini Pot Pies

Ingredients

Roasted Chicken
4 Boneless, skinless craven breasts
1/4 cup Lawry's Season Common salt
Olive oil cooking spray
Mini Pot Pies
two packages (15 oz) Refrigerated pie crust, softened as directed on box
one stick (ane/two loving cup) Unsalted butter
1/ii cup Medium onion, diced
1 cup Yukon Gold potatoes, finely chopped
8 oz White mushrooms, roughly chopped
i- 1.67 oz package Pioneer Roasted Chicken Gravy, prepared per bundle instructions
one/four cup All purpose flour
1 cup Milk
1 teaspoon Thyme
2 cloves (i teaspoon) Minced garlic
ane cup Frozen peas and carrots
2 cups Roasted chicken, cubed

Instructions

1. Preheat oven to 375 degrees F.
2. Spray large baking pan with cooking spray. Add chicken and sprinkle with ½ of the Lawry's Season Table salt. Roast for 20 minutes. Flip chicken. Sprinkle on the remaining Lawry's Flavour Common salt. Bake another twenty-30 minutes until temp reaches 165 degrees F. Remove from oven. Cool 20 minutes and and then cube enough chicken to measure 2 cups.
3. In a large saucepan, melt butter over medium estrus. Stir in the onions and potatoes. Cook stirring often (approx. eight mins) until the onions and potatoes are tender. Stir in the mushrooms and cook ii mins. more than. Stir in the prepared Pioneer Roasted Craven gravy. Continue stirring while slowly adding in the flour and then the milk. Heat to boiling. Boil and stir 2 minutes more and then remove from heat. Add the Thyme and garlic and and so add together the peas and carrots and the chicken and mix well. Remove from heat.
4. Roll out the pie crusts. Cut twelve 6-inch circles from the crust. Using your fingers shape chaff circles into six 6-inch oven-safe souffle ramekins. Spoon filling into each ramekin. Cut a pocket-sized hole in the heart of each remaining dough circumvolve and then cover each pie, crimping edges. Bake 20 minutes. Then comprehend edges of each pie with mini pie crust shields to protect chaff from burning. Bake another 20-25 mins more until bubbly and crust is browned.

Creamy Potato Dumpling & Ham Soup

Ingredients

2 strips Thick bacon, diced
one/2 cup Minor diced ham
1 small White onion, minced
1 teaspoon Minced Garlic
1/two teaspoon White pepper
one/2 cup Small-scale diced carrot (or infant carrot circles)
1/2 cup Small diced xanthous bell pepper
2 tablespoons Fresh orangish juice
ane- fourteen oz can Diced tomatoes
1- 32 oz box Chicken goop
1 packet Pioneer Brownish Gravy Mix
1/2 cup Hot water
ane- 15 oz tin Black-eyed peas, tuckered
one- xvi oz package Prepared potato gnocchi (dumplings)
2 teaspoons Butter
Freshly chopped Italian parsley
Freshly zested orange rind

Instructions

1. Fry salary, ham, and onion together in a large saucepan.
2. When bacon starts to crisp, stir in garlic, white pepper, carrot and bell pepper and tomatoes (exercise not bleed).
3. Cook on low heat for 10 minutes then stir in orangish juice and chicken broth.
4. In a small bowl, whisk the gravy mix with hot water and add to soup pot.
5. Meanwhile, set up potato gnocchi per box directions. Bleed and transfer to a bowl along with the butter; stir well.
6. Add together gnocchi to soup and gently simmer an additional 5 minutes.
7. Split between pasta bowls and garnish with parsley and orange zest.
8. Serve with a loaf of crusty breadstuff, if desired.

Mom's Meat Pie

Ingredients

ii lbs Ground beefiness
i loving cup Chopped Onion
one 8 oz container White whole mushrooms, sliced
1 bundle Pioneer Roasted Beef Gravy
2 cups H2o
1 Tbs Olive Oil
1- 15 oz package Refrigerated pie crusts

Instructions

1. Preheat the oven to 425 degrees F (220 degrees C)
2. In a large skillet, estrus olive oil over medium loftier heat and add in onion. Cook for approximately 4 minutes until the onions start to become translucent. Add in sliced mushroom and proceed to cook for some other approximate 4 minutes. Set up aside onion and mushroom mixture into a separate bowl.
3. In same skillet, crumble basis beef. Flavour with salt and pepper. Cook over medium heat, stirring to crumble the meat and to mix in salt and pepper, until the meat is evenly browned. Remove from heat.
4. Meanwhile, set the Pioneer Roasted Beefiness Gravy past following packet directions. In one case prepared, employ one cup of the prepared Pioneer gravy, and stir into the basis beef mixture. Add in half of the mushroom and onion mixture and still until well combined.
5. Place i of the pie crusts into a 9-inch pie plate. Fill with the meat mixture, and then top with the other pie crust. Prick the top crust a few times with a knife to vent steam. Crimp effectually the edges using fingers or tines of a fork and remove any excess dough. Cover the edges of the pie crust with aluminum foil.
6. Bake for 25 minutes in the preheated oven, or until the crust has browned.
7. Combine the remaining prepared Pioneer Roasted Beefiness Gravy with the remaining mushroom and onion mixture. Stir over low heat until heated through.
8. Slice the pie and serve with Pioneer gravy.
9. Savour!

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Source: https://pioneerbrand.com/2019/10/17/hearty-pioneer-beef-stew/

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