The Co-op Pantry

BY MARY DELPH

BY JESSIE SHOOK

WINTER COMFORT FOODS

The cold weather is here and it’s the perfect time to try out some new winter recipes. Warm up with these delicious recipes that will make you feel good on the inside and out.

Best-ever Beef Stew

1 Tablespoon vegetable oil 2 pounds beef chuck stew meat, cubed into 1" pieces 1 Tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 carrots, peeled and cut into rounds 2 stalks celery, chopped Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 cup tomato paste 6 cups low-sodium beef broth 1 cup red wine 1 Tablespoon Worcestershire sauce 1 teaspoon dried or fresh thyme leaves 2 bay leaves 1 pound baby potatoes, halved 1 cup frozen peas 1/4 cup freshly chopped parsley, for garnish

In a large Dutch oven or heavy-bottomed pot over medium heat, heat oil. Add beef and cook until seared on all sides, 10 minutes, working in batches if necessary. Transfer beef to a plate. In the same pot, cook onion, carrots and celery until soft, 5 minutes. Season with salt and pepper. Add garlic and tomato paste and cook until garlic is fragrant and tomato paste has darkened, 2 minutes. Add beef back to Dutch oven; then add broth, wine, Worcestershire sauce, thyme and bay leaves. Bring to a boil then reduce heat to a simmer. Season with salt and pepper. Cover and let simmer until beef is tender, 30 to 45 minutes. Add potatoes and simmer, covered, until potatoes are tender, 15 minutes. Remove bay leaves. Stir in peas and cook until warmed through, 2 minutes. Season stew to taste with salt and pepper, then ladle into serving bowls and garnish with parsley.

Cheeseburger Soup

6 medium potatoes, peeled and cubed 1 small carrot, grated 1 small onion, chopped 1/2 cup chopped green pepper 2 Tablespoons chopped seeded jalapeno pepper 3 cups water 2 Tablespoons plus 2 teaspoons beef bouillon granules 2 garlic cloves, minced 1/8 teaspoon pepper 2 pounds ground beef 1/2 pound sliced fresh mushrooms 2 Tablespoons butter 5 cups 2% milk, divided 6 Tablespoons all-purpose flour 1 package (16 ounces) Velveeta, cubed Crumbled cooked bacon

In a Dutch oven, bring the first 9 ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk: heat through. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

Chicken Biscuit Potpie

1-2/3 cups frozen mixed vegetables, thawed 1-1/2 cups cubed cooked chicken 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted 1/4 teaspoon dried thyme 1 cup biscuit/baking mix 1/2 cup 2% milk 1 large egg

Heat oven to 400 F. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg, spoon over chicken mixture. Bake until topping is golden brown, and a toothpick inserted in the center comes out clean, 25-30 minutes.

Best Shepherd's Pie

2-1/2 pounds potatoes, peeled and cooked 1 cup sour cream Salt and pepper to taste 2 pounds ground beef 1/2 cup chopped onion 1 medium sweet red pepper, chopped 1 teaspoon garlic salt 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted 1 can (15-1/4 ounces) whole kernel corn, drained 1/2 cup 2% milk 2 Tablespoons butter, melted Chopped fresh parsley, optional

Heat oven to 350 F. In a large bowl, mash potatoes with sour cream. Add salt and pepper; set aside. In a large skillet, cook beef with onion and red pepper until meat is no longer pink and vegetables are tender; drain. Stir garlic salt into meat mixture. Stir in soup, corn and milk. Spread meat mixture into a 13x9-in. baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, until heated through, 30-35 minutes. If desired, sprinkle with parsley.

Everything Mashed Potato Casserole

3 pounds potatoes (about 9 medium), peeled and quartered 1 package (8 ounces) cream cheese, cubed 1/2 cup butter, cubed 1/2 cup whole milk 1/4 teaspoon salt 1/4 teaspoon pepper 2 cups sour cream 2 cups shredded cheddar cheese 3 bacon strips, cooked and crumbled 1 Tablespoon minced chives

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk, salt and pepper until fluffy. Transfer to a greased 3-quart baking dish. Spread sour cream over the top. Bake, uncovered, at 350 F for 10 minutes. Sprinkle with the cheddar cheese, bacon and chives. Bake 5 minutes longer or until heated through and cheese is melted.