19 Sep Stewing Beef
BEEF BOURGUIGNON– Helen, Charlo
l pkg onion soup mix
l can cream of mushroom soup
l cup red wine
l tsp minced garlic or garlic powder
l cup water
6-8 mushrooms, sliced (I omit this)
1 – 1 ½ lb of stewing beef cut in bite size pieces
Brown meat in a pot. Add all other ingredients. Mix. Simmer for l – 1 ½ hours. Can also be put in a crockpot to simmer anywhere from 4-8 hours. Serve over rice or pasta.
STEW WITH A CRUST – Helen, Kitchener
diced carrots, onions and potatoes
flour, salt and pepper
2 tbsp worcestershire sauce
2 bayleaves, bit of thyme
Mix stewing beef, flour, salt and pepper.
Saute onions. Add meat. Brown. Add some hot water and beef bouillion to slightly cover. Add worcestershire sauce, bayleaves and thyme. Bring to a boil. Add vegetables. Simmer ½ hour. Add a bit of cornstarch near the end to thicken. Pour into roasting pan. Cover with herb crust.
l cup flour
2 tsp baking powder
parsley, dill, salt
1/3 cup cold butter
½ cup milk.
Cut butter into dry ingredients. Slowly add milk and form into a dough. Roll out on floured surface large enough to cover your roasting pan. Cover the casserole and then put your lid on top. Bake 30-35 minutes at 400.
QUICK OVEN STEW – Arlene, Kingston
chopped potatoes, carrots, celery, onions
l can of tomato juice
salt, pepper, 2 bay leaves, cornstarch and 2 big tbsp brown sugar
Combine all ingredients and mix well in a roasting pan. Cover and bake at 300F for 3-4 hours.
BEEF VEGETABLE SOUP – Mary Beth, Kingston
l chopped onion
l stalk of celery chopped
l can tomatoes
½ cup pearl barley
2 chopped carrots
2 chopped potatoes (peeled)
salt, pepper, garlic powder, parsley, 2 bay leaves
Brown meat in a frying pan. Add water, then all ingredients. Boil. Cook for 2 hours. Serve.