"Got suggestions??"

No, but your recipe sounds great--I'm going to try it out!

if you're bored, try thinking "theme" - below is some free-style...

i.e.
go italian & throw some ingredients that suggest italian to you - maybe try a chicken cacciatore using chicken thigh (breasts are iffy sometimes), some mushrooms, onions, green peppers, diced tomatoes w/the juice, some fresh chopped basil, top w/mozz...let that simmer all day & come home, throw it on some pasta.

mexian? grab some corn, hominy, fire roast some fresh chiles on your stove & toss those in, chopped tomatoes, olives, red pepper flakes (or a shot or 2 of Tapatio) & whatever kind of meat you feel like...come home, sprinkle w cilantro, green onions & some cheddar = voila!

chinese? grab some stew beef, onion, ginger, beef broth & let that simmer all day...come home & quickly steam some broccoli maybe a handful of snow peast, mix into the pot & serve on rice...

you'd be surprised what's lying around in your head if you just give it a little noodge, therefore the "theme"

good luck!!

I just made a very yummy Vietnamese beef and carrot stew called Bo Kho. Here's a pic (not of mine, but very similar looking): d0.biggestmenu.com/00/00/61...98d_m.jpg Except I don't have chopped green onions and cilantro on top (although, that's how it's traditionally served) and I like my carrots cut 1 inch long rather than coins. The best way to serve it is with french bread for dipping or you can scoop the beef and carrots into the bread for a sammich. If you don't have bread then you can serve over rice. Sooooooooooo good! I can't wait for lunch today! Sorry... I don't measure, but here's my recipe...

Bo Kho (Vietnamese beef and carrot stew)
3 lb chuck roast trimmed and cut into 1 inch cubes
5 carrots cut 1 inch long (cut in half length wise if it's thick around)
Chinese 5 spice
4 star anise
Fish sauce
28 oz crushed tomatoes or tomato sauce
2 stalks of lemongrass, cut 2 inches long and bruised
Minced ginger (1 inch long segment)
1-2 bay leaves

Put the cubed beef in a bowl and pour a few tablespoons of fish sauce over the beef, enough to coat it lightly (don't drown it - it's very salty stuff). Mix in chinese 5 spice and ginger. Let sit for at least 30 minutes, 1 hour if possible. Brown the meat in a skillet and throw in to the crock, add carrots, lemongrass, tomatoes, star anise and bay leave(s). Top with water if it's not covered by just the tomatoes. Cook on low for 6-8 hours or overnight.

Serve over rice or with french bread.


Is it lunch time yet? I had the craziest dreams because of this stew. My sweetie usually sleeps in another 2 hours after I leave, but I just got a call from him... this smelled too good and he had to get up. Heeee... enjoy!