Old Fashioned Beef Stew

Cheap N Easy Beef Stew

1 lb of chuck or round..( anything you prefer)

cut in pieces..no more than an inch..

3 Carrots sliced

3 stalks celery chopped to your liking

3 beef boulion cubes

a c of peas

1 onion

parsley about 2 tsps

pepper to your taste

garlic powder

1/2 tsp chili powder

1 tsp italian seasonings

1 CAN of whole potatoes...cut in quarters

In a stock pot...using olive oil ( I use extra virgin).. Coat all the meat in flour..add to pot with oil...as it brown add a slight amount of water to make gravy type..add all seasonings..and the boulion cubes..add water to make a nice gravy...after all the flavors are blended..add the carrots and celery and onions... add more water..about 2-3 cups...simmer for about an hour or until the meat is tender.. after meat is tender..add the potatoes & peas....and thicken with 2 tsps of corn starch mixed with cold water..about 1/3 cup...thicken to your liking ( not too thick). It's deliciuos and you don't have to add salt because of the boulion. I serve with some asiago and parsley..you can top it with whatever you like. ( I give some measurements but really don't measure..I'm sure they are pretty accurate tho..)

Scottish 'Mince & Tatties'

This traditional Scottish dish has always been a favorite of my husband & his family (from Fife, Scotland)- kids especially love it! 'Mince' translates into 'minced meat' or finely chopped beef or (what I & many usually use) ground beef (round or sirloin is best - less fat). This 'mushy beef stew' (as my kids have always called it) tastes much better than it looks! lol

In a pot or dutch oven, saute 2 lbs. (or more - - - - if using more meat, increase the amounts of vegetables/other ingredients) of meat (ground round, see above note), breaking it up as it cooks. Halfway thru cooking time, add a good-sized (med/large) chopped onion & a clove of minced garlic (I'm pretty certain this was NOT used by my mother-in-law, but it adds something special to the taste! Omit the garlic if you want.) and continue cooking until meat loses its pink color. Drain off ALL juices/fat. Return to medium heat. To the pot, add 1-1/2 cups chopped celery, 1/3-1/2 cup diced green pepper. Add enough water to cover the meat/vegetables. Add 2 Tblsp. beef base (that's a 'paste' in a jar found by soups in the grocery store) thinned in 1/4 cup hot water and 1 Tblsp. worcestershire sauce. Season with salt and (a generous amount of) ground black pepper; cover and simmer, stirring occasionally and adding a bit more water if it reduces too much. The 'juice' should cover the meat, but the meat shouldn't be swimming in a lot of liquid. Simmer the meat for 45 minutes. Add 1-1/2 cups. chopped carrots and continue simmering for another 1/2 hour, or until the carrots are tender. At this point, you can add a cup or 2 of cooked peas - or serve them on the side. Once the cooking is completed, you could either eat as is, or thicken the juice with a little cornstarch mixed with cold water - if you like a thicker 'gravy'. Ladle the mince over freshly cooked mashed potatoes.

Slumgullion Stew

Ingredients for Slumgullion Stew

2-3 lbs of ground beef
1 regular size can cream corn
1 regular size can whole kernel corn
2 cans reg size kidney beans
2 small cans of mushroom stems and pieces or 1 reg size can
1 onion chopped(optional)
add garlic and pepper to suit taste
1 1lb block of sharp cheddar cheese



How to prepare dish


You will need a dutch oven to cook this in

Brown hamburger in skillet until all browned
Next drain all grease from hamburger and put into dutch oven
ad all other ingredients except for cheese
thoroughly mix all ingredients and turn oven on to 350
keep in oven for about 20 minutes or until all ingredients are hot
then slice the block of cheese and layer it on top of the other ingredients and return to oven until all cheese is melted(approx 5-8 minutes)
take out of oven and enjoy

Bracciole

Classic bracciole is made with flank steak - you can use that cut of meat with the following recipe, although my family prefers a thin-cut round steak or sirloin instead.

Take 4-6 pieces of lean meat (approx. 4" x 8" each) and trim any fat off.

With meat laid out on a cutting board or work surface, get the filling ingredients together - and place the same amount of toppings down the center (the long way) of each piece of meat - leaving an inch withOUT filling at each end.

Top each piece with:

2 Tblsp. grated parmesan cheese

1 Tblsp. grated or torn up provolone cheese

1 Tblsp. unseasoned breadcrumbs

2 Tblsp. grated pepperoni (or salami, or sopressata... )

a few torn up leaves of fresh basil

season with salt and freshly ground pepper

Roll up the meat (the long way- so that you have an 8" roll) and either tie them up (using cooking thread/string) or fasten them closed using a couple toothpicks (be careful not to break them!!).

Heat 4 Tblsp. olive oil in the pan and when the oil's hot, place the meat in the pan. Turning them only once or twice (carefully, using tongs), brown the meat. When they're nearly finished browning, slice up a medium sized onion and 6 cloves of garlic. Toss into the pan with the meat, making sure the garlic/onions don't brown. Once the meat's somewhat browned (they'll finish cooking in the sauce), lower the heat to medium.

Pour over the meat:

1-1/2 cups crushed tomatoes, 2 cups diced tomatoes with juice, 4 Tblsp. tomato paste, salt & pepper (to taste). Stir everything so it's mixed well. Toss 4-6 fresh basil leaves on the top of the sauce, cover the pan tightly and simmer for 45 minutes. Remove cover and turn meat carefully. Cover again and finish cooking until tender (the time depends on the cut/tenderness of the meat - test it with a knife to check).

When the meat is cooked, remove it to a plate and carefully remove the string or toothpicks. You can either serve the bracciole whole, or cut it into slices & serve over cooked pasta, spooning the sauce over it.

Prime Rib

Ingredients:
1 Standing rib roast, 3 to 7 ribs (estimate serving 2 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way)

Salt and freshly ground black pepper

Prepare:
Remove roast from the refrigerator, loosely wrapped, a few hours before cooking.
Roasts should always be brought close to room temperature first, before they go in the oven.

If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

Preheat your oven to 500°F, or the highest it will go. Generously sprinkle salt and pepper all over the roast.

Place the roast, fat side up, rib side down in a roasting pan in oven.

After 15 minutes on 500°F, reduce the heat to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So make sure to use a meat thermometer. If in doubt guess to the rare side.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.

Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.

Once the roast has reached the desired internal temperature, remove it from oven and let rest 15 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.

With a knife or scissors, cut the strings which attach the meat to the bones. Remove the bones. Use a carving knife to slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

Servc