Julia’s favorite stew

Ingredients

5 lb boneless chuck steak, cut into 1″ cubes
1 large onion, sliced
6 cloves garlic, crushed and peeled
6 bay leaves
a few springs fresh thyme
1 large carrot, sliced

1 large tomato, chunked
1/2 bottle red wine
olive oil
chicken or beef stock
one cup red wine

How to prepare

In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a”morning”. Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef.

Share

Succulent sour cream pot-roast

Ingredients

5 lb boneless rolled chuck roast
2 tbsp unbleached flour
1 tbsp cooking oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup water
1 clove garlic, pressed
2 sm onions, chopped
1/2 cup tomato sauce
1 bay leaf
1/8 tsp thyme leaves
1/2 lb fresh mushrooms, sliced
2 tbsp butter
1 cup dairy sour cream
1 x hot buttered noodles
1 x paprika

How to prepare

Dredge pot-roast in flour, brown all sides in cooking oil in dutch oven slip rack Under meat, sprinkle with salt and pepper add water, garlic, onion, tomato sauce, Bay leaf and thyme cover and cook in slow oven (325

Share

French riviera stew

Ingredients

1 tsp salt
1/8 tsp pepper
2 1/2 lb boned veal shoulder in 1 1/2″ cubes
1 tbsp white wine vinegar
2 tbs. Olive oil or vegetable oil
3/4 lb. Sliced fresh mushrooms

1/2 cup minced onion
1 10 oz. Can whole tomatoes and juice
1 large green bell pepper, seeded, cut in 1″ strips
1 tsp. Sugar
1 1/2 tsp. Salt
2 tsp. Dried oregano
1/2 cup converted rice

How to prepare

Salt (1 teas.) And pepper the veal cubes, and sprinkle with vinegar. In a medium skillet, over medium heat, heat the oil and saut

Share

Tex-mex wontons

Ingredients

1 lb ground beef
1/2 cup cheddar cheese, shredded
1/2 cup onions, chopped fine
2 tbsp catsup
1/4 cup chopped chiles (your choice)
3 tsp chili powder (more or less)
15 oz can refried beans
1/2 tsp ground cumin
8 doz wonton skins
Oil for frying
Taco sauce or salsa for dipping

How to prepare

Brown beef and onions, drain. Stir in refried beans, mix thoroughly. Mix remaining ingredients together, then add it all to the beef and bean mixture. Mix well. Fill each skin with about a tbsp or so of the mixture. Fold over and seal skins. Fry about 1 minute per side, drain on paper towel and serve warm with salsa or other sauce. Actually, i really like a little dollop of sour cream with the wontons along with the salsa. It makes about 90 wontons.

Share

Vegetable beef soup

Ingredients

2 med potato, peeled & diced
2 med carrot, peeled & diced
1 1/2 lb beef shank or neck bones
1 med onion, peeled and chopped
16 oz tomato, whole, quartered & undrained
17 oz corn, whole kernel, undrained

1 bay leaf
1 tbsp parsley flakes, dried
1 tsp worcestershire sauce
1/2 tsp thyme, dried
1/4 tsp salt
1/4 tsp pepper
1/4 tsp ground savory

2 tsp instant beef bouillon
3 cup water, boiling

How to prepare

Place first 7 ingredients in a 3 1/2-quart slow cooker in the order listed. Sprinkle parsley and the next 5 ingredients over the vegetables. Dissolve bouillon in boiling water and pour over spices. Cover and cook on low setting for 8 to 10 hours. Remove beef shank and bay leaf, recover. Remove meat from bones, cut into bite-size pieces. Return meat to soup, mix. Yield: 3 quarts

Share

Justin Wilson’s Pot Roast Magnifique

Ingredients

4 lb Chuck Roast
Salt and Cayenne Pepper
3 whole cloves garlic
3 pickled Hot Peppers
3 Shallots
6 whole sm Red Potatoes
3 lg Carrots, chopped 1″
6 med Boiling Onions
1 can (16 oz) whole Mushrooms, drained
1 tbsp Worcestershire Sauce
1 cup Beaujolais Wine
1/4 tsp Angostura Bitters

How to prepare

Salt and pepper the roast. Cut 3 slits into the meat, and stuff each with a garlic clove, a hot pepper, and a shallot. Put the rest of the vegetables in the bottom of a Crock-Pot. Place the stuffed roast on top of the vegetables. Mix the Worcestershire, wine, and bitters. Pour over the roast. Cover and cook on LOW for 10-12 hours. Serve with French Bread.

Share

Empanaditas

Ingredients

1/2 lb ground beef
1 med onion, finely chopped
2 tbsp raisins, finely chopped
2 tbsp olive, green, chopped
1/4 tsp salt
1/8 tsp pepper
1/4 cup cottage cheese, small curd
1 lg egg, hard cooked, peeled & chopped
1 lg egg, separated
1 tsp ,water
2 10″ pie crusts
2 tsp milk

How to prepare

Cook and stir ground beef in 10″ skillet, breaking up into small pieces, until brown, drain reserving 1 tbsp of fat and the beef in the skillet. Stir in onion, raisins, olives, salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400

Share

Grilled chili-rubbed flank steak

Ingredients

2-lb flank steak, well trimmed
Kosher salt
Freshly ground black pepper
1 to 2 tbsp chili rub
Lime wedges

Chili rub:
1/4 cup chili powder
1/4 cup oriental sesame oil or good quality olive oil
2 tbsp fresh lime juice
2 tbsp soy sauce
1 tsp minced garlic

How to prepare

Pat the flank steak thoroughly dry with paper towels sprinkle both sides of the Steak with salt and pepper using your fingers, press the chili rub into both sides Of the flank steak wrap the steak well and refrigerate for at least 4 hours or up to 2 days the longer the steak marinates the more intense the flavor remove the flank Steak from the refrigerator 1 hour before grilling Set up the grill, light the coals, and place the grill 4″ above them when the coals Are ready, place the flank steak on the grill and cook, turning once, until done, 12 To 15 mins for rare, 15 to 20 mins for med let the meat rest for 5 mins before Slicing slice the flank against the grain (it’s very easy to see) into thin strips, Holding the knife at an angle to the cutting surface serve warm, accompanied by lime Wedge.
Chili rub:
Combine all the ingredients in a sm bowl and stir until well blended transfer to A sm lidded container and store in the refrigerator for up to 1 month

Share

Quick and Easy Stir-fry Beef

Ingredients

8 oz flank steak
2 cups pea pods, ends removed
1 can sliced water chestnuts (optional)
2 slices of ginger root
2 chopped stalks of green onions
1 tbsp vegetable oil
Marinade Sauce
2 tbsp soy sauce
1 tbsp water
1 tbsp vinegar
1 tbsp vegetable oil
1 tbsp sesame oil (optional)
2 tsp corn starch
1 tsp sugar
1/2 tsp salt

How to prepare

Rinse rice in pot, and and cook (follow pkg directions). While the rice is cooking, slice flank steak in thin slices (approximately 2 inches long by a quarter inch wide) and place in marinade. Make sure that the steak is coated in marinade. Chop the green onions and slice ginger. Heat lg skillet on high heat. Drop 1 tbsp olive oil onto skillet. Put meat and marinade in skillet and fry until brown. Add more olive oil if necessary. Add ginger and green onions to skillet. Fry 1 minute and then add the peapods and water chestnuts. Fry until peapods are hot but not soggy. The rice should be finished by now. Serve stir-fry over rice.
This takes about 20 – 25 minutes to make and makes double servings for two people. Add more vegetables if you want to serve more people.

Share