Author: Alyssa Rivers

  • Caramelized Chuck Roast

    Caramelized Chuck Roast

    Caramelized chuck roast is everything I want in a cozy dinner. The beef cooks low and slow until it practically falls apart, then gets sprinkled with brown sugar and broiled until the edges are sticky, caramelized, and SO good.

    Overhead shot of caramelized chuck roast shredded and crispy from being broiled.

    Why This Roast Is Worth Turning On the Oven

    • No Searing: Skip the extra pan and mess! The roast gets all that browned, caramelized flavor under the broiler instead.
    • Those Crispy Edges: Brown sugar melts into the shredded beef, creating the BEST sweet and savory caramelized bites.
    • So Tender: A well-marbled chuck roast cooks low and slow until it’s juicy, tender, and easy to shred.

    Caramelized Chuck Roast

    Overhead shot of labeled ingredients.
    • Chuck Roast: Look for one with plenty of marbling. That fat melts as it cooks and makes the beef extra tender.
    • Brown Sugar: The secret to those caramelized edges! Maple syrup can work, but skip white sugar; it can harden instead of getting sticky.
    • Fresh Herbs: Add a few sprigs of rosemary or thyme or halved garlic cloves to the pot for extra flavor.
    • Can I Use Another Cut? Bottom round will work, but it is leaner and won’t be quite as tender as chuck roast.

    How to Make Caramelized Chuck Roast

    This hands-off chuck roast recipe cooks low and slow in a Dutch oven until tender. Shred the beef, add brown sugar, and broil for irresistible caramelized edges. For more cozy dinners, try my Mississippi pot roast and 3-packet roast.

    1. Prep the Roast: Preheat the oven to 325°F. Pat the chuck roast dry, then season with kosher salt and pepper. Add the sliced onion to a large Dutch oven and place the roast on top. Whisk together the beef broth, garlic, Worcestershire sauce, and half of the brown sugar. Pour over the roast. Cover and bake for 3½-4 hours, or until the roast is tender and easily shreds with a fork.
    2. Caramelize: Shred the caramelized chuck roast and sprinkle with the remaining brown sugar. Broil under high heat for 2-3 minutes, watching closely, until the beef is browned and caramelized on top. Serve as is or in tacos, sandwiches, rice, noodles, or atop vegetables.

    Alyssa’s Pro Tips

    Watch the Broiler: Brown sugar caramelizes FAST, so stay close. You want browned, sticky edges, not burnt ones.

    Kitchen Tools Used

    • Dutch Oven: Keeps the roast moist while it cooks low and slow.
    • Sharp Knife: For slicing the onion and trimming any excess fat.
    • Cutting Board: Makes prep and shredding the roast easier.

    Print

    Caramelized Chuck Roast

    Caramelized chuck roast is fall-apart tender, full of savory flavor, and finished under the broiler for sweet, sticky caramelized edges.
    Course Dinner, Main Course
    Cuisine American
    Keyword caramelized chuck roast, caramelized pot roast, no sear roast, oven chuck roast
    Prep Time 10 minutes
    Cook Time 4 hours
    Total Time 4 hours 10 minutes
    Servings 6 servings
    Calories 529kcal

    Equipment

    • 1 Large Pot or Dutch Oven

    Ingredients

    • 3-4 pounds chuck roast
    • 2 teaspoons salt
    • 1 teaspoon pepper
    • 1 medium sliced onion
    • 1 cup beef broth
    • 4 cloves minced garlic
    • 2 tablespoons Worcestershire sauce
    • ¼ cup brown sugar divided

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit. Pat dry 3-4 pounds chuck roast and season with 2 teaspoons salt and 1 teaspoon pepper.
    • Add 1 medium sliced onion to a large Dutch oven. Place the roast on top of the onions.
    • In a small bowl, whisk together 1 cup beef broth, 4 cloves minced garlic, 2 tablespoons Worcestershire sauce, and half of the ¼ cup brown sugar. Pour over the roast. Cover and cook in the oven for 3 ½- 4 hours, until the roast is tender and shreds easily with a fork.
    • Shred the roast, removing the fatty parts, and sprinkle with the remaining half of the ¼ cup brown sugar. Turn the oven to broil and broil for 2-3 minutes, until the beef is caramelized and browned on top.

    Notes

    Leftover Instructions

    • Refrigerator: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or covered in a 325°F oven until warmed through.
    • Freezer: Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
    • Make Ahead: Cook the roast up to 1 day ahead. Refrigerate it, then reheat and broil just before serving for the best caramelized edges.

    Nutrition

    Calories: 529kcal | Carbohydrates: 13g | Protein: 52g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 1216mg | Potassium: 997mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 6mg

    What to Serve With Caramelized Chuck Roast

    Close up of a scoop of caramelized chuck roast.

    This post was originally published on this site.

  • USS Milius chief selected for 2026 George Sirian Meritorious Service Award

    USS Milius chief selected for 2026 George Sirian Meritorious Service Award

    Chief Fire Controlman (Aegis) Joseph Babcock, assigned to the Arleigh Burke-class guided-missile destroyer USS Milius (DDG 69), was selected as the 2026 recipient of the USS Constitution George Sirian Meritorious Service Award.

    The George Sirian award is given annually aboard USS Constitution to an outstanding chief petty officer selected from the worldwide fleet. The name pays homage to gunner George Sirian who served aboard USS Constitution.

    Babcock serves as the combat systems maintenance manager, combat systems department leading chief petty officer, and command managed equal opportunity manager. He is responsible for developing Sailors and maintaining critical combat systems equipment.

    “Chief Babcock represents the very best of the chief petty officer mess,” said Cmdr. Graham Van Hook, commanding officer of Milius. “He does not wait for someone else to solve the problem; he gathers his Sailors and takes ownership.”

    According to Van Hook, Babcock’s willingness to lead from the front, particularly when the mission demands it, has become a hallmark of his leadership aboard Milius.

    “More importantly, he has built that same sense of ownership into the Sailors he leads,” Van Hook said. “That is Chief Babcock’s legacy aboard Milius: he leaves the ship, the mission and the people around him better than he found them. I can think of no chief more deserving of an award that carries the legacy of George Sirian.”

    Babcock found himself humbled at the scope of what it means to exemplify the honor and heritage of the chief petty officer. His selection for the George Sirian Meritorious Service Award carried with it professional achievement as well as personal meaning.

    Babcock’s father Bill Babcock, a retired Navy chief, served as a quintessence of what it means to be a chief, father and husband.

    “I want to thank my father for teaching me everything you did,” he said. “Your patriotism, wisdom and fortitude taught me to be the self-sufficient man that I am today. You made it possible for me to become the chief that embraces the mindset of ‘I owe’ every day while still being a husband and a father.”

    On Aug. 28, Babcock’s wife, father and daughter accepted the award on his behalf aboard USS Constitution as he continues supporting operations overseas aboard Milius.

    Milius is forward-deployed and assigned to Destroyer Squadron (DESRON) 15, the Navy’s largest DESRON and U.S. 7th Fleet’s principal surface force. Currently, Milius is deployed to the U.S. 5th Fleet area of operations to support maritime security and stability in the Middle East.

    This post was originally published on this site

  • Alaska’s Frontier Grit Takes the Win at First-Ever NGAUS State Pin Competition

    Alaska’s Frontier Grit Takes the Win at First-Ever NGAUS State Pin Competition

    INDIANAPOLIS — A little Alaska creativity, a little Hoosier horsepower and a bear behind the wheel proved to be a winning combination at the National Guard Association of the United States’ 148th General Conference and Exhibition in Indianapolis.

    Lt. Col. Yutashea Zirkle, director of staff for the 168th Wing, Alaska Air National Guard, designed Alaska’s “Frontier Grit, Indy Speed” pin, which won Best State Pin during the first-ever National Guard Association of Indiana state pin competition at this year’s conference.

    Hawaii won Best Integration of Assigned Number for its “50” design, creatively incorporating the state’s assigned number into its pin.

    More than 3,880 National Guard members, spouses, retirees, and guests attended the conference, with representatives from all 50 states, the District of Columbia, and three U.S. territories.

    For decades, pin trading has been a popular tradition at NGAUS conferences. Each state brings its own commemorative pins, which attendees trade with one another to share pride in their state and learn more about fellow Guard members from across the country.

    This year, the tradition took on a competitive twist.

    The National Guard Association of Indiana introduced the first state pin competition, challenging participating states to incorporate Indianapolis into their designs. Among the requirements, entries had to feature a car and the state’s assigned number.

    Zirkle already had a concept in mind before hearing about the competition.

    “I had already had my pin design with the car because I thought, Indy, that would be so cool to see a bear driving a car,” said Zirkle. “All I had to add to it was the state number based on the criteria.”

    The resulting design, titled “Frontier Grit, Indy Speed,” features an Alaska bear behind the wheel, surrounded by the Indianapolis racetrack tower, racing imagery, checkered flags, Alaska’s Big Dipper stars, and mountain peaks.
    The design represents the strength, resilience, and adaptability of the Alaska National Guard while connecting Alaska’s rugged identity with Indianapolis’ racing heritage.

    “Alaska hits the gas at NGAUS 2026 in Indianapolis with frontier grit and Guard pride,” Zirkle wrote in her submission. “From the Last Frontier to the finish line, Alaska is all in.”

    The design features an Alaska bear behind the wheel, symbolizing the strength, resilience, and adaptability of the Alaska National Guard. Racing colors, checkered flags, and Indy-inspired speed meet Alaska’s iconic Big Dipper stars and mountain peaks, uniting heritage with momentum. Just like Alaska Guardsmen, this pin reflects a force that thrives in extreme conditions, proving that no matter the terrain or the track, Alaska is built to lead and ready to race.

    The competition drew a strong response from participating states, giving attendees an opportunity to see the creativity and pride represented throughout the National Guard.

    Zirkle said Alaska pins have traditionally been popular at NGAUS conferences.

    “They usually love Alaska pins,” she said.

    Over the years, she has designed many pins for Alaska, including 168th Wing polar bear pins, an Alaska moose pin, and a puffin pin to represent the state. The pins are conversation pieces and offer an opportunity to share Alaska’s story.

    She said pin trading has become a fun tradition for both Guard members and their families.

    “Many of the spouses who attend love to collect all 54,” Zirkle said. “My very first year attending, my goal was to collect all 54. In subsequent years, I only collected the ones I really thought were really cute. It is another activity for everyone attending, and it’s super fun.”

    Competition was steep.

    “They had a good turnout of states that put in their states to compete,” said Zirkle.

    “It’s always fun to see the cool designs that all the states come up with,” said Zirkle. “South Dakota always puts a feather behind their pin – They carry the feathers in a bag, and they give you a feather with the pin. Kansas always does The Wizard of Oz, and for this year they put Dorothy and Toto in a Rolls-Royce. Vermont did a Super Troopers pin. They made a pin in the shape of a face with glasses, all green, with maple syrup. They didn’t meet the competition criteria, but it was cool. Washington did their pin in the shape of Bigfoot. Those were my three favorites outside of our pin.”

    The designs reflect each state’s unique culture and personality.

    South Dakota, for example, is known for incorporating feathers into its pins. Kansas frequently draws inspiration from “The Wizard of Oz.” Washington has used Bigfoot, while Vermont created a pin with maple syrup inspired by the movie “Super Troopers.”

    “It’s just fun, and you get to see the creativity,” Zirkle said.

    The pins often become conversation pieces and provide an opening for conversations about the states they represent and their heritage.

    “Oftentimes, as you attend different meetings, folks will come up and see on your badge that you’re from Alaska,” she said. “They ask for a pin, or you learn that they always wanted to come to Alaska — a lifelong dream or bucket-list item — or you learn that they have been once, usually on a cruise.”

    Those conversations help connect Guard members from across the country while giving Alaska representatives an opportunity to share their state’s story and its National Guard.

    Zirkle’s connection to NGAUS and its Alaska organization began nearly two decades ago.

    She joined the Alaska National Guard Officers Association, the Alaska chapter of NGAUS, in 2011 after being encouraged by mentors to become involved as a young company-grade officer.

    At the time, she was serving at Kulis Air National Guard Base with the 176th Wing.

    “They were looking for young CGOs to help with membership,” Zirkle said.

    Since then, her involvement has grown. Zirkle currently serves as the Alaska National Guard Officers Association treasurer and NGAUS conference coordinator for Alaska.

    NGAUS serves as the national voice for the nation’s Guard members, advocating before Congress on issues affecting Guard readiness, modernization, pay, and benefits.

    Unlike active-duty military members, who face restrictions on lobbying Congress, NGAUS provides a legislative bridge between citizen-Airmen, citizen-Soldiers, and lawmakers.

    Each state has a local chapter. NGAUS is comprised of all 54 states and territories, including DC, Guam and Puerto Rico.

    One of the organization’s major priorities is ensuring National Guard units have the equipment and resources necessary to remain modern and ready. NGAUS advocates for funding, including National Guard and Reserve Equipment Account resources, to ensure Guard units are not left behind with outdated equipment.

    NGAUS also fights for benefits and pay parity. Historically, Guard members did not receive the same benefits as their active-duty counterparts despite deploying to the same combat zones and facing identical dangers. NGAUS works tirelessly to close these gaps.

    A primary pillar of the NGAUS Mission is modernization and readiness; thus, NGAUS ensures that Guard units are not left behind with obsolete, secondhand hardware from the active-duty military branches.

    The organization also works to protect and improve benefits for current and retired Guard members.

    “Overall, NGAUS works on our behalf as Guardsmen — not only to get us the equipment that we need, but also to retain our benefits,” Zirkle said. “They really help to fight on our behalf. Not only to keep us current, but to protect all the benefits we do have. Even once you retire, the privileges we have are still at risk. Think about how many times our Tricare has been attacked.”

    Zirkle pointed to the history of Guard benefits as an example of why continued advocacy matters.
    “Most people don’t know that as a Guardsman we used to have a chit card, and it was NGAUS lobbying on our behalf that got us unlimited use of the commissary,” she said.

    While NGAUS advocates nationally, state organizations such as the Alaska National Guard Officers Association and Alaska National Guard Enlisted Association work to secure benefits specific to Alaska Guard members.
    Those organizations have helped establish benefits such as free Alaska fishing licenses, one free vehicle registration, and education benefits through the University of Alaska system. Alaska Guard associations are also working on additional benefits, including expanded access to space-available travel on the train and improvements to state retirement benefits.

    “We’re looking at increasing our retirement benefits right now; it’s $ 100 a month from the state,” said Zirkle. “We are currently working with the state legislators to increase that amount. Once you are vested after 5 years of service in the Alaska Guard, then you are eligible for retirement from the state – State retirement. You get $100 per month for every month you served in the Alaska Guard.”

    “Every state has different benefits for being in that state Guard. The local chapters ANGEA and ANGOA work for benefits such as education benefits. While NGAUS works on the whole to modernize equipment and protect and update our benefits.”

    The organizations also provide professional development and mentorship opportunities for Guard members, preparing them and preserving the heritage of the nation’s citizen-militia.

    Attending the NGAUS conference provides a strategic perspective on the future of the National Guard and the issues affecting service members nationwide.

    “Each year at the conference we determine which priorities they are going to lobby for us on behalf of and which resolutions they will put forth,” Zirkle said.

    Membership in a professional organization is an important part of that process.

    “The most important thing we are trying to work on in ANGOA is getting our membership up from the state because when they go to fight on our behalf, there is a huge difference when we say we have 1,000 or we have 10,000 when they go to Congress,” Zirkle said. “Membership is really important.”

    The Alaska National Guard spirit of advocacy, service, and connection extends from the halls of Congress to conference floors in cities such as Indianapolis and, this year, to a winning pin featuring a bear racing toward the finish line.

    “Frontier Grit, Indy Speed” pin represents Alaska pride, National Guard heritage, and the strength of the Alaska Air Guard force ready to lead wherever the mission is needed. The Alaska Air and Army National Guard are always ready and always there.

    This post was originally published on this site

  • US military disables ad trackers amid concerns over troops’ safety

    US military disables ad trackers amid concerns over troops’ safety

    This post was originally published on this site.

    The U.S. military has disabled advertising tracking tools in government-issued phones, computers and other devices, officials recently told Congress.

    The different military branches confirmed they had done so, some only this summer, following reporting that commercially available data taken from these devices and sold freely by data brokers, was being used by Iran and other adversaries to track and in some cases target American bases and personnel. The confirmation came from a letter shared by Sen. Ron Wyden (D-Ore.) and Rep. Pat Harrigan (R-NC). The letter calls on the Department of Defense Office of the Inspector General to review department security guidelines. Wyden and others revealed in a similar letter in May that foreign groups were using commercially available location data to target U.S. troops. 

    “The sale of location data, particularly that of U.S. government personnel, poses a serious threat to national security,” Wyden wrote. 

    According to Wyden and Harrigon’s letter, the Army, Navy, Air Force, Marine Corps and Special Operations Command all confirmed they have disabled mobile advertising IDs on government-issued devices. However, that has only been recent for some service branches; the Air Force admitted in its letter to the members of Congress that it only directed disabling ad trackers in July. 

    Mobile advertising IDs, also known as MAIDs , are unique identifying numbers that go with specific devices. They are a key part of the data collected by mobile apps and can track location, common routes and habits, something that can be exploited by adversarial groups. Disabling those MAIDs is “a very simple and straightforward way that you can close a loophole,” according to Eva Galperin, Director of Cybersecurity for the Electronic Frontier Foundation. MAIDs aren’t the only way devices can be tracked, but are a major one.

    “Minimizing the attack surface is always good, even if you don’t get the entire attack surface,” Galperin told Task & Purpose.

    Another “particularly alarming” factor is that people are still using personal devices inside military installations and operating areas, exposing these places despite military restrictions. Wyden and Harrigon called on the office of the inspector general to see if personal devices are the main source of location data getting out and if so, the office “should recommend concrete policy changes to eliminate this vulnerability, enforce technical controls on personal devices in sensitive areas, and safeguard DoD personnel and OPSEC from commercial surveillance.”

    Galperin noted that Wyden, who is on the Senate Intelligence Committee, releases letters like this to call attention to an urgent but classified matter. 

    Commercial data and location tracking features in apps have been an issue for the armed forces for years. U.S. Central Command issued stricter cybersecurity orders in December as part of the buildup of forces in the Middle East prior to the war with Iran. Since the war started, CENTCOM has updated those rules and warned troops that Iran was using “reactions, photos, and footage from the cellphones” of personnel to see how successful attacks are. Despite that, troops have continued using apps and Internet features with location data, including fitness apps.

    Most recently, the Department of the Navy warned sailors and Marines that a “coordinated, multi-domain campaign” was underway to target them, including tracking people via their digital footprint. The notice advised, among other things, hiding one’s ties to the military online.

    Existing commercial data from months prior to tracking being cut off could potentially still be useful to adversaries, but they don’t have real-time information, Galperin noted. But the continued use of personal phones and devices is the bigger risk, she said and military personnel overseas “probably shouldn’t be using them.”

    The post US military disables ad trackers amid concerns over troops’ safety appeared first on Task & Purpose.

  • PMRF sets TCCOR 3 as officials continue to monitor Hurricane Lowell

    PACIFIC MISSILE RANGE FACILITY, KEKAHA, – Commander, Navy Region Hawaii has ordered the setting of Tropical Cyclone Condition of Readiness (TCCOR) three for the Pacific Missile Range Facility (PMRF). PMRF advised all base personnel to complete TCCOR three checklists and essential storm preparations.

    A level TCCOR three advisory at this stage positions PMRF to proceed with specific preparedness efforts on installation, ahead of schedule, and prior to the arrival of severe weather from Hurricane Lowell. The installation remains fully mission capable with potential follow-on actions contingent upon weather updates.

    “With the support of Navy Region Hawaii, we’re advancing preparations set for level three, ahead of the storm, to give our staff the time they need to secure essential facilities and complete emergency checklists on installation and at home,” said Captain Robert Prince, PMRF commanding officer.

    PMRF recreational sites and programs will adjust closures and hours of operation as needed based on weather conditions. For the latest updates on Morale, Welfare and Recreation (MWR) events and services, visit the PMRF MWR Facebook page at www.facebook.com/PMRFMoraleWelfare.

    PMRF guest pass access is scheduled to close beginning Sunday, Sept. 6, 2026. Information on reopening will be posted once weather conditions improve.

    “Weather events like this reinforce the importance of training before conditions worsen. The time we invest in preparing our personnel and practicing our procedures is what allows us to respond safely, decisively, and effectively when real-world conditions demand it.” said Captain Prince.

    For more information on emergency preparedness and weather-related resources:

    • U.S. Government Preparedness sites: www.ready.navy.mil or www.ready.gov,

    • Hawaii Emergency Management Agency: https://dod.hawaii.gov/hiema.

    • NOAA weather forecast: https://forecast.weather.gov/MapClick.php?zoneid=HIZ003 .

    • Kauai County shelter information: https://www.kauai.gov/Government/Departments-Agencies/Emergency-Management-Agency

    PMRF personnel should monitor internal AtHoc messages and the PMRF and Navy Region Hawaii Facebook pages for official updates throughout the storm event.

    PMRF Facebook: https://www.facebook.com/pacificmissilerangefacility.
    Navy Region Hawaii Facebook: https://www.facebook.com/NavyRegionHawaii/

    This post was originally published on this site

  • From engineer to storyteller: Barrieau retires after 25 years

    KAISERSLAUTERN, Germany – Master Sgt. Caleb P. Barrieau retired after 25 years of Army service during a Sept. 3 ceremony at Panzer Field on Panzer Kaserne.

    The 21st Theater Sustainment Command hosted the ceremony, which recognized Barrieau’s career as an engineer and public affairs noncommissioned officer, as well as the support and sacrifices of his family.

    Maj. Gen. Michael B. Lalor, commanding general of the 21st TSC, described Barrieau’s career through three themes: service, family and commitment.

    Lalor said Barrieau demonstrated that commitment at the beginning of his career when he continued the enlistment process on Sept. 11, 2001, as news of the terrorist attacks played on a television inside a military entrance processing station in Maine.

    “Some people run away when the fire starts or when the crisis begins, and some people run toward the building,” Lalor said. “Master Sergeant Barrieau ran toward the service.”

    Barrieau enlisted in the Maine Army National Guard as a carpentry and masonry specialist with the 133rd Engineer Battalion. He deployed to Iraq in support of Operation Iraqi Freedom in 2004 and 2005 before later entering active duty and reclassifying as a broadcast journalist.

    The career change placed Barrieau in assignments where he documented Soldiers and military operations through writing, photography and broadcast products.

    His assignments included the 82nd Airborne Division and 20th Engineer Brigade at Fort Bragg, North Carolina; Joint Multinational Readiness Center in Hohenfels, Germany; the 20th Public Affairs Detachment at Joint Base Lewis-McChord, Washington; the 3rd Special Forces Group at Fort Bragg; the 18th Medical Command in Honolulu; and the Army Public Affairs Center at Fort Meade, Maryland.

    Barrieau deployed a second time to Iraq from 2010 to 2011, where he served as the personal photographer for the commanding general of United States Forces-Iraq. He also supported Kosovo Force 21 from 2016 to 2017 before returning to Germany for his final assignment.

    Barrieau finished his career as the regional chief of public affairs for the Army & Air Force Exchange Service’s Europe, Southwest Asia and Africa region in Sembach, Germany. In that role, he wrote about Exchange programs and services supporting military communities across three continents.

    Lalor said public affairs professionals provide a connection that helps bind an organization together by telling its story. He thanked Barrieau for providing that connection throughout his career.

    “The public affairs officers of the world, the broadcast journalists of the world, they’re invaluable to our command and invaluable to our force,” Lalor said.

    Barrieau said the work taught him to recognize the people behind each mission and to preserve their contributions through public affairs.

    “I learned that leadership is more than accomplishing the mission; it is recognizing the people and moments that make the mission matter,” Barrieau said. “Through leadership, words and images, I’ve tried to ensure their stories were told and never forgotten.”

    During the ceremony, Barrieau received the Meritorious Service Medal, a retirement certificate, a presidential certificate of appreciation, a Soldier for Life pin and a folded U.S. flag.

    His wife, Monica, received certificates of appreciation recognizing her support throughout his service. Their children, Josephine, Emilia and Cooper, received Army Brat Awards recognizing the moves, absences and other demands they experienced as military children.

    Barrieau and Monica celebrated their 19th wedding anniversary the day before the retirement ceremony. In his remarks, Barrieau credited her with sustaining the family through deployments, relocations, long workdays and missed holidays.

    “You supported me when I was gone, welcomed me home when I returned and kept our family going when the Army needed me somewhere else,” Barrieau said. “You’ve sacrificed just as much for this career as I have, and probably more in some ways.”

    Barrieau also presented each of his children with a dandelion-themed gift. He explained that the dandelion represents military children because it can take root, adapt and grow wherever the wind carries it.

    “You didn’t choose this life,” Barrieau told them. “You didn’t choose the deployments. You didn’t choose the moves or the goodbyes. But you handled them, and you grew through them.”

    Barrieau said his family plans to return to Maine, put down roots and spend more time together while building an agritourism glamping business. He also plans to remain active in Scouting and contribute to his local community.

    As he considered the transition ahead, Barrieau said the people he met and the stories he was trusted to tell mattered more than the awards on his uniform or the places he served.

    “I enlisted on Sept. 11, 2001, not knowing where that decision would take me,” Barrieau said. “Twenty-five years later, I can honestly say I wouldn’t change the path. I’m proud of what we’ve accomplished. I’m grateful for the people I met along the way, and I’m ready for whatever comes next.”

    This post was originally published on this site

  • US forces hit three Iranian tankers after carrier attacked

    US forces hit three Iranian tankers after carrier attacked

    This post was originally published on this site.

    American forces hit three Iranian oil tankers around the Strait of Hormuz on Saturday, after Iran’s Islamic Revolutionary Guard Corps attacked two U.S. warships.

    U.S. Central Command said that the IRGC fired ballistic missiles at an American aircraft carrier and destroyer, but both ships were able to evade “multiple” attacks. Soon after, U.S. forces targeted three Iranian crude oil ships operating in or around the Strait of Hormuz. They “permanently disabled” the M/T Downy, sailing near Kharg Island and the M/T Stark 1 operating near Jask. The M/T Kylo was destroyed in the Gulf of Oman, after its crew was ordered to abandon ship.

    Video released by CENTCOM shows the ships being hit by multiple munitions, causing explosions across the vessels. Footage shows the Kylo being hit in several waves, including one large strike to the side of its hull near the waterline. It is not clear how many people were killed in the attacks on the three tankers.

    “Let the message to the IRGC be clear: If you shoot at two of our ships, we will impose an even higher economic cost — taking out three of yours,” CENTCOM commander Adm. Brad Cooper said in a statement on X. “We will not hesitate to defend American forces, and if necessary, destroy Iran’s limited and exposed oil fleet.”

    The Strait of Hormuz is a vital waterway for a fifth of the world’s crude oil, and Iran’s Kharg Island is a major depot for oil. 

    CENTCOM said in its statement that the three tanker ships are part of a “shadow network” helping fund the IRGC and its regional partners. 

    No U.S. personnel were wounded in the attacks on the two warships, CENTCOM said. The military did not identify which U.S. ships were targeted. Both the USS George Washington and USS George H.W. Bush and their respective carrier strike groups are operating in the Arabian Sea, as are several independent Arleigh Burke-class guided-missile destroyers.

    The attacks on the ships are a shift in strategy for the United States since fighting restarted Sunday. After imposing the blockade of the strait in April, and reimposing it in July after fighting restarted, the U.S. has focused on stopping ships from transiting through the Strait of Hormuz, redirecting dozens of ships and firing on several that attempted to run the blockade, but not directly targeting Iranian vessels. That changed this week, when the U.S. fired on two Iranian tankers during wider strikes on Iran on Sept. 1.

    On Aug. 30, U.S. forces hit Larak Island in the strait, saying IRGC launchers were about to fire mines into the waterway; two days prior CENTCOM said it had cleared mines in shipping lanes. Soon after, Iran fired missiles and one-way attack drones at American bases in the Middle East.

    The post US forces hit three Iranian tankers after carrier attacked appeared first on Task & Purpose.

  • Chicken and Dumplings

    Chicken and Dumplings

    I’m thoroughly obsessed with this Chicken and Dumplings recipe. It’s some serious comfort food. I’m talking tender chicken thighs and colorful vegetables in a rich, creamy gravy, all topped with fluffy homemade dumplings that are seasoned all the way through. Eating a bowl of this feels like being wrapped up in a big warm hug, and it’s made 100% from scratch for only $1.18 per serving. 🙌 Ugh, brb, I need to make another batch because my mouth is WATERING.

    “This is one of the first recipes I made from Budget Bytes. It is so simple and so delicious. I made a big pot of it on a family vacation to Colorado recently and everyone loved it including the picky cousins 10/10.”

    Devin

    A From-Scratch Classic Made Simple

    Chicken and dumplings can take on many forms, but my version here uses fluffy drop dumplings rather than the thick, noodle-like kind. I brown chicken thighs in a deep skillet and use all those savory bits stuck to the pan to build the creamy herb gravy. Then I spoon the soft homemade dumpling dough right on top. I like using drop dumplings to keep the method beginner-friendly because there’s no rolling, cutting, or shaping, and aside from the mixing bowl, everything in this easy recipe cooks in one pan! The covered skillet traps steam, giving the dumplings soft, fluffy tops and tender bottoms flavored by the gravy underneath. By the time I lift the lid, the chicken is tender, the gravy is rich and creamy, and the whole skillet is ready to ladle straight into bowls. YUM.

    Tips for Fluffy Dumplings

    1. Double check your baking powder is fresh! Expired baking powder is one of the biggest reasons these dumplings won’t turn out fluffy. Check the date on the container first, or test it by adding ½ teaspoon of baking powder to ¼ cup of hot water. It should fizz vigorously right away. If it barely bubbles, I know it’s time to replace it!
    2. Make sure the dumpling batter is moist enough. It should be a soft, sticky, scoopable dough. If it’s too dry, the dumplings won’t be able to puff up as much. I spoon and level the flour rather than scooping it directly from the bag so I don’t accidentally add too much.
    3. Make sure the gravy is simmering before adding the dumplings. The dumplings need the steam action from the simmering gravy to cook and fluff up. Avoid overcooking the dumplings by simmering them until they’ve doubled in size (about 15 minutes). Any longer and they can become gummy or disintegrate into the gravy instead of staying light and fluffy.
    4. Don’t make the dumplings too big. I drop the dough into the gravy in 2 Tbsp portions. They’ll double in size as they cook, and larger dumplings will take longer to cook through.
    5. Keep the lid on the pot the entire time the dumplings are cooking. This holds in the steam and ensures they cook from all sides.

    Dumpling Variations!

    I use a “drop biscuit” style dumpling for this recipe, where the dough is simply dropped into the simmering gravy. They’re quick, easy, simple to season, and turn out wonderfully fluffy, but here are several other popular variations you can try:

    • Pre-Made Biscuits: For a quick shortcut, cut refrigerated biscuits into evenly-sized smaller pieces and arrange them over the simmering gravy. Cover and steam until the biscuits are puffed and no longer doughy in the center. The cooking time will depend on the size and brand of biscuit.
    • Biscuit Mix: Skip the from-scratch dumplings listed below and use a pre-made biscuit mix, like Bisquick, to make your biscuit/dumpling topping. Drop it over the simmering gravy in 2 Tbsp portions, then cover and cook until fluffy!
    • Thick Noodles: Either make your own homemade thick noodles or “sliders” to simmer in the gravy, or buy a pre-made dried “dumpling noodle”. The noodles will absorb more liquid as they cook, so you may need to add up to 1 additional cup of chicken broth. Follow the package directions and simmer until tender.

    Overhead view of chicken and dumplings in a skillet.

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    Chicken and Dumplings

    This cozy homemade Chicken and Dumplings recipe features tender chicken thighs simmered in a rich gravy and topped with fluffy dumplings made from scratch.
    Course Dinner, Main Course
    Cuisine American
    Total Cost $7.12 recipe / $1.18 serving
    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 6 servings (about 1.5 cups each)
    Calories 369kcal

    Equipment

    • Deep Stainless Steel Skillet (Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts)

    Ingredients

    Chicken and Gravy

    • 4 chicken thighs boneless, skinless, (about 1 lb.) $3.48*
    • 1 Tbsp olive oil $0.22
    • 1 yellow onion diced, $0.70
    • 2 garlic cloves minced, $0.16
    • 2 carrots diced, $0.31
    • 2 ribs celery diced, $0.20
    • 4 Tbsp butter $0.50
    • ¼ cup all-purpose flour $0.04**
    • 2 cups chicken broth $0.26***
    • 1 cup whole milk $0.18****

    Gravy Seasonings

    • 1 tsp dried parsley $0.10
    • ½ tsp dried thyme $0.05
    • ½ tsp dried rosemary $0.05
    • ½ tsp dried sage $0.05
    • ½ tsp salt $0.02
    • ¼ tsp black pepper freshly cracked, $0.02

    Dumplings

    • 1 cup all-purpose flour $0.18
    • tsp baking powder $0.09
    • 1 tsp dried parsley $0.10
    • ½ tsp granulated sugar $0.01
    • ½ tsp salt $0.02
    • tsp garlic powder $0.02
    • tsp black pepper freshly cracked, $0.02
    • ½ cup milk $0.09
    • 2 Tbsp butter melted, $0.25

    Instructions

    Chicken and Gravy

    • Heat the olive oil in a deep skillet or Dutch oven over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
    • After removing the chicken from the skillet, add the diced onion and minced garlic and sauté over medium heat until the onions have softened. Stir to dissolve the browned bits off the bottom of the skillet as the onions cook.
    • Add the diced carrot and celery to the skillet with the onion and garlic and continue to sauté for about 5 minutes more.
    • Add the butter and flour to the skillet and stir until the butter has melted and created a paste with the flour that coats the vegetables. Continue to cook and stir this mixture for about 2 minutes.
    • Add the parsley, thyme, rosemary, sage, salt, pepper, chicken broth, and milk to the skillet. Turn the heat up to medium-high and continue to stir and cook until the mixture comes up to a simmer and thickens into a gravy.
    • Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.

    Dumplings

    • To prepare the dumplings, combine the flour, parsley, sugar, salt, baking powder, garlic powder, and pepper in a bowl.
    • Pour the milk and melted butter into the flour mixture, then stir until a soft, scoopable batter is formed. Do not over stir.
    • Remove the lid from the chicken and gravy and drop the dumpling batter onto the surface of the gravy in 2 Tbsp dollops. You should get about 12 dumplings.
    • Make sure the gravy is still simmering, then place the lid back on the skillet and allow the dumplings to simmer for 15 minutes. Make sure they’re simmering the entire time. After 15 minutes the dumplings should have doubled in size and will be fluffy and cooked in the center. Also, check that the thickest chicken pieces have reached 165°F. Serve hot and enjoy!

    See how we calculate recipe costs here.

    Video

    Notes

    *I use boneless, skinless chicken thighs because they stay moist and tender as they brown and finish cooking in the gravy. Boneless, skinless chicken breasts also work, but they’re leaner and easier to overcook. Whichever you use, the thickest pieces should reach 165°F before serving. You can also use about 3 cups of chopped or shredded cooked chicken breast. Stir it into the pot in step 6, just before you make the dumplings.

    **Measure the all-purpose flour by spooning it into the measuring cup and leveling it off with a knife. Scooping it directly from the bag can pack too much flour into the cup, which may make the gravy overly thick and the dumplings dense.

    ***I always use Better Than Bouillon to make my broth because one jar lasts for ages, keeps the cost low, and is already very well seasoned. However, the flavor and saltiness of chicken broth can vary quite a bit between brands. If you’re unsure how salty yours is, omit the added salt to begin with, then taste the gravy and adjust the seasoning just before adding the dumplings.

    ****I use whole milk because it gives the gravy a richer, creamier consistency than lower-fat milk and helps keep the dumplings tender without needing heavy cream. You can use 2% milk or your favorite unsweetened dairy-free alternative, such as coconut milk or oat milk, but the finished gravy will be less rich.

    Pan size: Use a 10–12-inch deep skillet or a Dutch oven with a lid, around 4 quarts.

    Looking for my chicken and flat dumpling recipe? Get that one here

    Nutrition

    Serving: 1.5cups | Calories: 369kcal | Carbohydrates: 28g | Protein: 20g | Fat: 19g | Sodium: 991mg | Fiber: 2g

    How to Make Chicken and Dumplings step-by-step photos

    Browned chicken thighs in a deep skillet.

    Brown the chicken: Add 1 Tbsp olive oil to a large deep skillet and heat over medium. Once hot, add four boneless, skinless chicken thighs to the pan and allow them to brown very well on each side. The chicken doesn’t need to cook through at this point, just make sure it gets very brown. Remove the browned chicken to a clean cutting board and set aside.

    Onion, carrot, and celery in the skillet.

    Sauté the veggies: Add 2 minced cloves of garlic and 1 diced yellow onion to the skillet and sauté over medium heat until the onions are softened. Add 2 diced carrots and 2 diced celery stalks and continue to sauté over medium for 2-3 minutes more.

    Butter and flour added to the skillet with the vegetables.

    Make the gravy: Add 4 Tbsp of butter and ¼ cup of all-purpose flour to the skillet. Continue to stir and cook over medium heat. The butter will melt and combine with the flour to create a sort of paste that coats the vegetables. Continue to cook this mixture for about two minutes more.

    Herbs added to the skillet and broth being poured in the side.

    Add 1 tsp dried parsley, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried sage, ½ tsp salt, ¼ tsp pepper, 2 cups chicken broth, and 1 cup milk to the skillet. Whisk the ingredients together, making sure to dissolve any browned bits from the bottom of the skillet. Turn the heat up to medium-high and allow this mixture to come back up to a simmer, at which point it will thicken into a gravy.

    Diced chicken added back to the thickened gravy.

    Once the mixture has thickened to a gravy, dice the chicken thighs and stir them back into the skillet. Cover with a lid and allow the chicken to simmer in the gravy while you prepare the dumplings.

    Wet ingredients being poured into the dry ingredients in a bowl.

    Make the dumplings: Stir together 1 cup all-purpose flour, ½ tsp salt, 1½ tsp baking powder, ⅛ tsp garlic powder, ⅛ tsp pepper, 1 tsp dried parsley, and ½ tsp sugar in a bowl. Melt 2 Tbsp butter and combine it with ½ cup milk. Pour the milk mixture into the flour mixture.

    Dumpling dough in a bowl with a spoon.

    Stir the wet and dry ingredients together until it forms a soft, sticky dough. It should be soft enough that you can easily scoop it with a spoon.

    Dumpling dough being dropped into the skillet with the gravy.

    Make sure the gravy is fully simmering, then drop the dumpling dough into the gravy in 2 Tbsp portions. The dumplings will expand quite a bit as they steam, so don’t worry that they don’t fully cover the surface.

    Cooked dumplings in the gravy.

    Simmer: Place the lid on the skillet and allow the dumplings to steam in the simmering gravy for 15 minutes without lifting the lid. Make sure the gravy is simmering the whole time. After 15 minutes they should be about double in size. Cut one open to make sure it’s fluffy all the way through.

    Overhead view of a bowl full of chicken and dumplings with a spoon in the side.

    Serve hot and enjoy! (shown garnished with parsley for color)

    How to Serve Chicken and Dumplings

    Chicken and dumplings can absolutely stand alone as a filling weeknight dinner. But when I serve it for a chilly Sunday supper or need to stretch it further for extra people, I’ll add a simple vegetable side and, sometimes, an inexpensive loaf of bread. A store-bought sourdough or crusty French loaf is an easy choice, but when I’m really going for the cozy vibes, I make our homemade soda bread. It’s really easy to mix up the dough as the chicken browns, then it can bake while you finish the gravy and dumplings.

    For a veggie side, I usually go with my oven roasted broccoli. I’ll pop it in the oven once I’ve sautéed the carrots and celery, then let it roast as I finish the main dish. Or for something even quicker, air fryer Brussels sprouts or steamed green beans are both easy options that cook in less than 10 minutes!

    Prep it Ahead!

    Though I DO love leftovers of this recipe, it is best cooked just before serving because the dumplings are fluffiest when freshly steamed. To get a head start, you can dice the onion, carrots, and celery and combine the dry dumpling ingredients up to 2 days in advance. Refrigerate the vegetables in an airtight container and keep the dry mixture covered at room temperature until you’re ready to cook!

    Storage & Reheating

    Let any leftovers cool, then divide them into single-serving airtight containers and refrigerate for 3-4 days. The dumplings will absorb some of the gravy as they sit, so I find they’re a little less fluffy and the gravy will become thicker, but the flavor is still fantastic.

    Reheating

    Reheat individual portions in the microwave until hot throughout, stirring gently around the dumplings as needed. You can also warm the leftovers in a saucepan over medium-low heat. If the soup has thickened more than you’d like, stir in some milk or chicken broth to loosen it.

    Freezing

    You can also freeze chicken and dumplings for 2-3 months. Once the leftovers have cooled completely, transfer them to airtight freezer-safe containers. Thaw overnight in the refrigerator before reheating, or use the defrost setting on your microwave, then heat until hot throughout. Just note the dumplings will be softer after freezing and thawing!

    Try These Cozy Chicken Recipes Next:

    • Our Chicken Stew is another hearty one-pot dinner with tender chicken and vegetables simmered in a thick, herb-seasoned gravy.
    • When I want something a little lighter but every bit as nostalgic, I make this Chicken Noodle Soup with vegetables, egg noodles, and a savory homemade broth.
    • This Chicken Pot Pie tucks chicken and colorful vegetables into a rich gravy beneath a flaky crust. It’s a true cold-weather classic and another great option for a cozy family dinner!

    Our Chicken and Dumplings recipe was originally published 10/23/2023. It was retested and republished to be better than ever 9/5/26.

    The post Chicken and Dumplings appeared first on Budget Bytes.

    This post was originally published on this site.

  • Multinational paratroopers open field training with airborne jump

    Multinational paratroopers open field training with airborne jump

    BATURAJA, Indonesia — Over 200 U.S. and partner-nation paratroopers parachuted into a Baturaja training area Sept. 4, 2026, beginning a field training exercise during Exercise Super Garuda Shield 2026.

    The aircraft departed Gatot Subroto Airfield in Lampung, and the paratroopers landed on a drop zone in South Sumatra. The mission required participating forces to align airborne procedures, timing and communications before assembling as a joint formation on the ground.

    U.S. Army Soldiers assigned to 1st Battalion, 501st Parachute Infantry Regiment, 2nd Mobile Brigade Combat Team (Airborne), 11th Airborne Division, conducted the airborne portion of the mission as part of a broader multinational planning effort. The battalion, based at Joint Base Elmendorf-Richardson, Alaska, and known as Geronimo, routinely trains in Arctic conditions. Soldiers applied familiar airborne standards in a tropical environment while adapting to different terrain, weather and partner procedures.

    “Super Garuda Shield has been an excellent opportunity for our paratroopers to show how we plan and execute operations and to observe how our international partners operate,” said U.S. Army 1st Lt. Billy A. Mencher, an infantry officer assigned to 1/501PIR. “Sharing an aircraft with paratroopers from Japan and India made my first overseas airborne operation one to remember.”

    The jump led into field training for Combined Task Force 501. The task force organized U.S. and partner-nation troops from Indonesia, Japan, Australia, New Zealand, India and Canada into four companies, with platoons from different nations working within the same battalion structure. French paratroopers also participated in the airborne jump.

    Organizing the force this way gave junior leaders and paratroopers repeated opportunities to compare procedures, communicate across national formations and build trust through shared tasks. It also allowed the battalion to learn how partner forces plan and operate while demonstrating its approach to airborne and ground operations.

    “This is pretty tough to beat, jumping a jungle drop zone in Indonesia,” said U.S. Army Lt. Col. Dwayne Steppe, the battalion commander of 1/501PIR. “Airborne operations know no borders; they know no language.”

    After landing, the paratroopers moved toward an objective and transitioned into jungle training in the Baturaja Combat Training Center. For the Alaska-based soldiers, the shift from Arctic terrain to South Sumatra tested their ability to apply common standards across climates while learning from partner forces.

    Super Garuda Shield is an annual Indonesia-led exercise between the Indonesian National Armed Forces and the U.S. military designed to strengthen bilateral interoperability, capabilities and cooperation.

    This post was originally published on this site

  • Shepherd’s Pie Soup

    Shepherd’s Pie Soup

    Shepherd’s pie soup has all the cozy, comforting flavors of classic shepherd’s pie in one hearty bowl! Think savory beef, tender potatoes, vegetables, and melted cheddar in a rich, creamy broth. It’s classic comfort food with a fun twist!

    Your New Favorite Soup!

    • The Ultimate Cozy Dinner: You’ll be scraping every last bit off your plate. Serve it with crusty bread, dinner rolls, and a simple green salad.
    • Made for Busy Nights: Simple ingredients, straightforward steps, and just one pot mean less fuss and fewer dishes.
    • Better the Next Day: The flavors have time to mingle, making the leftovers just as delicious, if not better, after a night in the fridge.

    Ingredients for Shepherd’s Pie Soup

    Overhead shot of labeled shepherd's pie soup ingredients.
    • Choose Your Meat: Use ground lamb for a more traditional shepherd’s pie flavor. Ground turkey is also a great option if you prefer it over beef.
    • Keep Prep Simple: Frozen mixed vegetables make this recipe quick and easy. If using fresh carrots, cook them with the onions so they have time to soften.
    • Grate the Cheese Fresh: For the best flavor and a smooth, creamy texture, grate the cheese straight from the block.

    How to Make Shepherd’s Pie Soup

    I wanted all the flavors of shepherd’s pie without the extra work, so I turned it into a simple, cozy soup. It turned out even better than I expected! It’s warm, creamy, comforting, and it was a major hit with my kids. The perfect bowl to cozy up with on a cold night!

    1. Cook Beef: To a large heavy-bottomed pot over medium heat, add ground beef. Cook and crumble the beef until no longer pink. Then, add butter, diced sweet onion, and minced garlic to the same pot. Cook for 2-3 minutes, until the onions soften and begin to turn translucent.
    2. Add Flavorings: Sprinkle in the all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste. Add tomato paste, Italian seasoning, and Worcestershire sauce. Stir until everything is combined.
    3. Simmer: Slowly whisk in beef broth, then add diced potatoes. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
    4. Add Veggies, Simmer and Serve: Once the potatoes are tender, stir in half and half, frozen veggies, and shredded cheddar cheese; simmer for 5 minutes until the vegetables are cooked and the cheese is melted. Season with salt and pepper to taste and garnish shepherd’s pie soup with fresh parsley.

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    Shepherd’s Pie Soup

    Shepherd’s pie soup turns the classic comfort food into a hearty, creamy soup loaded with seasoned beef, tender vegetables, and potatoes.
    Course Dinner, Soup
    Cuisine English, Irish American
    Keyword cottage pie soup, shepherds pie, shepherds pie soup recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 6 servings
    Calories 552kcal

    Equipment

    • 1 Large Dutch oven or heavy-bottomed pot

    Ingredients

    • 1 pound lean ground beef
    • 3 tablespoons butter
    • 1 medium diced onion
    • 4 cloves minced garlic
    • ¼ cup all-purpose flour
    • 1 tablespoon tomato paste
    • 1 teaspoon Italian seasoning
    • 1 tablespoon Worcestershire sauce
    • 4 cups beef broth
    • 2 cups diced potatoes
    • 2 cups half and half
    • 2 cups mixed frozen vegetables
    • 2 cups shredded cheddar cheese
    • salt and pepper to taste
    • fresh parsley optional for garnish

    Instructions

    • To a large heavy-bottomed pot over medium heat, add 1 pound lean ground beef. Cook and crumble the beef until no longer pink.
    • To the same pot with the beef, add 3 tablespoons butter, 1 medium diced onion, and 4 cloves minced garlic. Cook for 2-3 minutes, until the onions soften and begin to turn translucent. Sprinkle over ¼ cup all-purpose flour and stir continuously for one minute to cook out the raw flour taste.
    • Add 1 tablespoon tomato paste, 1 teaspoon Italian seasoning, and 1 tablespoon Worcestershire sauce. Stir until everything is combined. Slowly whisk in 4 cups beef broth, and add 2 cups diced potatoes. Bring to a simmer and cook for 10-15 minutes, until the potatoes are tender.
    • Once the potatoes are tender, stir in 2 cups half and half, 2 cups mixed frozen vegetables, and 2 cups shredded cheddar cheese; let simmer for 5 minutes until the vegetables are cooked and the cheese is melted. Season with salt and pepper to taste and garnish with fresh parsley.

    Notes

    Storing and Reheating Leftovers

    • In the Refrigerator: Store in an airtight container in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until heated through. Add a splash of milk or broth if the soup is too thick.
    • In the Freezer: Let cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

    Nutrition

    Calories: 552kcal | Carbohydrates: 32g | Protein: 34g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 1078mg | Potassium: 1003mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3969IU | Vitamin C: 24mg | Calcium: 412mg | Iron: 4mg
    Serving sized bowl of Shepherd's pie soup.

    More Family-Favorite Soup Recipes

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