Day 11 is our first official day of shelter-in-place. My daughter made a quick run out the other day for some fabric to make masks (she is sews quite a bit and wanted to help how she could) from the craft store and a few groceries. She said it was like nothing had changed. There were tons of cars and people out. I think everyone was making their last ditch efforts to get those final things in place before it became too restrictive. Many of the restaurants around us that were still doing carry out have now closed. I understand. Where is the line in trying to employ people and pay them and putting their health and safety at risk?
I listen to all the back and forth fighting with the governments at the Federal, state, and local level and think everything outside of our little bubble seems surreal. I know there are people out there getting sick and dying. We are very careful and when someone goes out they wash and wipe down everything they touch. They wash their hands when they get home. All cans and produce are wiped off. But, it seems like everything is as usual we are just here in the house. It doesn’t feel real. I have my moments of panic where I think, “What if this is it? It can never go back to “normal?” I wonder if we all feel that at some level.
So the comfort foods continue to be forefront in our house. Eye of Round roasts have been on sale recently for $2.99 to $3.49 a pound. Which for beef here is inexpensive. It tends to be a tougher cut of meat so we tend to cook the roast long and slow to tenderize it. We also cube a bunch for slow cooker dishes such as this. Cooking the Eye of Round in the slow cooker allows it to tenderize in the vinegar for 5-6 hours and it is tender and delicious!
- 2 pounds beef stew meat, cut in 1-inch cubes
- 1 onion, thinly sliced
- 1 dash cayenne pepper
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 1/2 teaspoons paprika
- 1 clove garlic, crushed
- 1 teaspoon dry mustard
- 3/4 cup ketchup
- 1 cup beef broth
- salt and black pepper
- 1 (16 oz) bag egg noodles, cooked and drained
- 2 tablespoons corn starch
- 2 tablespoons ice water
- sour cream for topping, if desired
- In a large slow cooker mix stew beef, onions, Cayenne pepper, Worcestershire sauce, brown sugar, apple cider vinegar, paprika, garlic, dry mustard, ketchup, and beef broth in the bowl. Cover and cook on low for 5-6 hours.
- Stir well. Mix cornstarch and cold water in a small bowl until cornstarch dissolves. Add to slow cooker and mix well. Cover and continue to allow cooking for 15-30 minutes.
- Stir mixture (it should be slightly thicker now) and taste. Adjust spices and add salt and black pepper to taste.
- Serve over hot egg noodles with sour cream if desired.