#MEwx Sun, cold and Beef Stew!

Good Morning Augusta

This morning we have mostly sunny skies with highs in the lower 30s. Winds are northwest around 10 mph, becoming light and variable.

Tonight we'll have partly cloudy conditions during evening hours, becoming mostly cloudy with lows around 20°F. Winds will remain light and variable.

The readings from my weather instruments are:

Our outdoor temperature is 22.8°F, the humidity is 63% the Dew point is 15.4°F with a wind chill of 22.8°F.

My anemometer remains encased in ice, so no wind velocity is available today.

The wind direction is Northwest between x.x MPH and x.x MPH.

The Relative pressure is 29.59, the Absolute pressure is 29.39 and steady with a weather graphic indicating sun/clouds.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers with

The UV rating is  1 out of 16, The moon is 55.7% illuminated, the moon phase is     in its 3^rd quarter, Sunrise is 7:01 am↑ 122° Southeast, sunset is 3:59 pm↑ 238° Southwest, Moonrise is 11:19 pm↑ 77° East, Moonset is 12:20 pm↑ 287° West and we'll have 8 hours 58 minutes of daylight today.

We didn't receive any additional rain or snow here over the past 24 hours

Now that it's really winter out there, make this "stick to your ribs" meal.

BEEF STEW

2 T. butter or margarine

2 lbs. beef stew meat in 1.5" cubes

Flour for dredging meat

8 small onions or desired amount of chopped onion

½ cup diced celery

4 sprigs parsley OR 2 tsp. parsley flakes

1 bay leaf

2 T. salt

¼ tsp. pepper

3 T. ketchup

2 qts. Water OR 1 qt water and 1 qt beef stock

6 carrots, peeled and cut in bite-sized pieces

6 potatoes, peeled and cut in bite-sized pieces

Directions:

Melt butter in bottom of stew pot.   Roll meat in flour and brown on all sides.  Add all other ingredients and stir.  Cover and bring to steaming point.  Reduce heat and simmer until beef is tender.

Mix about 6 T. flour with same amount of cold water, whisk until smooth.  Add to stew, stirring until thickened.

Delicious and it sticks to your ribs.

 

*POTPOURRI SOUP

3 T. butter or margarine

¾ lb ground beef or venison

3 onions, sliced

1/3 cup barley (optional)

1 14 oz can tomatoes

1½ qts. Water or stock

1 T. salt

½ tsp. pepper

3 carrots, sliced

3 potatoes, diced

3 stalks celery, diced

1 tsp. steak sauce

1 tsp. Worcestershire sauce

In a large soup pot, brown meat.  Add onions and cook for a few minutes.  Add rest of ingredients, cover, and simmer over low heat for about one hour until meat is cooked and vegetables are done.

Serve with hot corn bread or biscuits. (Do the corn bread!)