Hearty Beef Stew

INGREDIENTS

1/4 c Oil (I used Canola)
Unseasoned Meat Tenderizer
1/3 cup Flour
about 1lb each of Beef Stew Meat and Meaty Soup Bones
5 Garlic Cloves, Smashed and Chopped
1 Onion, Quartered and Diced
1 lb Carrots, Rough Cut
1 bunch of Celery Hearts, Sliced
1 32 oz Can Diced Tomatoes with Juice
1 15 oz can of Tomato Sauce
2 tsp Red Wine Vinegar (optional)
Black Pepper, to taste
Garlic Powder
Onion Powder
Thyme
Celery Seed
4 cups Boiling Water
4 Beef Boullion Cubes
Traditional Beef Stew require the addition of Worcestershire Sauce. I didn't have any on hand.

I chose not to add salt to this recipe. The canned vegetables already contain salt. There is salt in the Unseasoned Meat Tenderizer. There is also sodium in the Beef Boullion Cubes. Taste this to see if you prefer additional salt.

Enjoy!

DIRECTIONS

1. Wash and Prepare Vegetables. Set Aside
2. Wash Meat. Sprinkle with Unseasoned Meat Tenderizer and Black Pepper.
    Toss Meat in Flour. Set Aside.
3. Heat Oil in Heavy Bottomed Dutch Oven
4. Brown Meat on Both Sides. Remove From Pan. Set Aside.
5. Saute Mire Poire in the Oil.
6. Add Garlic. 
7. Add Herbs.
8. Add Diced Tomatoes with Juice and Tomato Juice.

9. Dissolve Boullion Cubes in Water. Add to Pot.
10. Dissolve Corn Starch in Cold Beef Stock. Add to Pot.
11. Add Reserved Browned Stew Meat to the Pot. Cover with Lid. Reduce heat to low. Simmer for   
2 hours.
You may serve this over rice, cubed baked potatoes or cooked egg noodles.

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Easy Beef Pot Roast

This is so simple!

I usually buy london broil or top round when it goes on sale at the market.

You Will Need
















FLOUR



RED WINE



BEEF STOCK





INGREDIENTS

About 3 lbs of Beef Roast.
(I used 1 lb london broil & 2 lbs top round)

3 Carrots sliced

2 Ribs Celery sliced

1 Onion quartered & sliced

1 pkg sliced mushrooms

1 Pkg Vegetable Soup Mix

Sea Salt

Fresh Cracked Black Pepper

1/3 cup Flour

2 tbsp Olive Oil

1/2 cup Red Wine (optional)

1 cup Beef Stock

DIRECTIONS

Heat Olive Oil in heavy pan.

Rinse the meat. Pat dry. Cover & pat in Sea salt & fresh cracked black pepper.
flour the meat. Sear the meat on each side. You want it to brown.

Add cut veggies to the crockpot (Carrots, Celery, Onions, Mushrooms)
Sprinkle dry soup mix over the meat.
Make sure there are no chunks of the boullion flavor.
If you have to break it up with your fingers.

Pour 1/2 cup of Red Wine in the crockpot.
Add 1 cup of Beef Broth.

Cover with lid. Set it on high for 4hrs. Voila Ici! It's DONE!

2 Hrs Cooking

4 Hrs Later It's Finished Cooking






Place Meat on Platter, Cover Loosely with Foil Let rest 15 Minutes Before Carving



Aux Jus with Veggies. YUM

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You can make a quick roux on the stove & add beef stock to make more gravy if you prefer. I usually shred the london broil with two forks so there are lots of meat bits in the gravy. This is delicious served over rice.