the thanksgiving countdown is on! it’s t minus 6, ladies. are you ready? my menu is planned, but i still have to head to the grocery store for all of our favorite thanksgiving fixings. mr. style loves cranberry jello salad, mashed potatoes for me please, pass the butter, and my kiddos gobble down the dressing in no time flat. if this year is anything like prior years there will be multiple runs to Publix. anyone else forgets to buy the one item that sent them to the store in the first place? somehow, it’s all too easy to get distracted in the grocery aisle. Target has the same effect on me. then before you know it my shopping cart is overflowing with all sorts of goodies i never intended to buy…
but before i get ahead of myself with all things thanksgiving, i’m sharing a delicious beef stew recipe that’s perfect all winter long. since it’s made in an instant pot, it takes all of an hour to make from start to finish. how’s that for easy? mr. style was impressed with the tender stew meat. that’s the beauty of cooking with a pressure cooker. and who doesn’t love one pot cooking? what a time saver.
- 2 pounds beef stew meat, (cut into bite-sized pieces)
- 1 teaspoon Salt
- 1 teaspoon pepper
- 1 medium onion, finely chopped
- 2-3 cloves of garlic, minced
- 6 oz can tomato paste
- 32 oz beef broth
- 2 Tablespoons Worcestershire sauce
- 2 cups baby carrots carrots
- 4-5 small red potatoes,cut into bite-sized pieces (about 3 cups)
- 1 tablespoon dried parsley
- 1 teaspoon oregano
- 1 cups frozen peas
- 1 cup frozen corn
- 1/4 cup flour
- 1/4 cup water
- Place all ingredients into Instant Pot EXCEPT for the frozen peas, corn and flour/water mixture. Stir until well combined.
- Seal Instant Pot. Set valve to sealing.
- Select the Meat/Stew option.
- Once cooking time is complete, let Instant Pot sit for 12 minutes. After 12 minutes, quick release pressure, placing the valve to the venting position.
- After Instant Pot is depressurized, stir in frozen corn, peas and flour/water mixture and stir until stew thickens a little bit more and corn/peas are warmed, about 3-5 mins.
- 4 ounces cranberry juice
- 1 ounce vodka
- Mix together cranberry juice and vodka in a cocktail shaker. Shake then pour over ice.
- For a variation top with cranberries and a splash of ginger ale.
a cold wintery night calls for vodka to warm your toes. russians are known to gulp down vodka in one go. mixing vodka with anything else is considered a waste unless it’s beer which creates a formidable beverage called yorsh. but it’s their national drink, after all, prescribed for sore throats or hangovers alike. if you’re drinking vodka straight-up, it should be served chilled with salty snacks. but this girl loves to sip a cocktail, so i’m adding cranberry juice and ice.
oscar came running as soon as i plopped down on the couch. there’s no doubt he’s ready for his weekly gig. i hope you had a chance to read the super chewer post where my best buddy not only got top billing but some yummy treats and toys to boot! wasn’t he a good sport to wear the antler?! oscar is so good natured and up for just about anything.
today’s ootd is easy-peasy with a black cashmere turtleneck keeping me warm. the novelty pants are from Talbots purchased last season. take a peek at a similar pair without the embroidery here. velvet smoking slippers are perfect this time of year. and i’ve added a knit blazer from J.Crew Factory to show how easy it is to spiff up this outfit if you’re headed out to dinner instead of dining at home.
on that happy note, oscar and i wish each of you a lovely weekend!