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| Easy Beef Recipes |
by Brenda HydeWith the kids back in school and the activities starting up we all need some easy, satisfying meals on a budget. Beef Roasts are great for this! I have gotten them as cheap as .99 a pound, and just recently I found a lean, tender roast for 1.69 a pound. Either way, if you slow cook the roast they will be tender and tasty. Shopping List 2 beef roasts potatoes carrots fresh mushrooms cabbage onion small pasta shells or noodles thyme 2 cups beef broth red wine (optional) 8 oz. / 1 cup tomato sauce garlic mixed vegetables of your choice (green beans, squash,corn,peas) Crock Pot Tender Roast Large Beef Roast 1 pound carrots 4 or 5 potatoes, peeled and halved thyme (dried or fresh) herb, regular or wine vinegar salt, pepper 1/2 onion Brown your roast in a skillet and season with salt and pepper on each side. Turn off burner, and prepare vegetables. Peel and halve potatoes, peel and quarter carrots. put a 1/2 cup water in bottom of the crock pot, add carrots and potatoes. Set roast on top, if it is too large you may cut it to fit.Drizzle about a tablespoon of the vinegar slowly over the roast, sprinkle a teaspoon of fresh of dried thyme over the roast. Cook on high for about 6 hours. Serve with rolls or bread. Note: Be sure to save all leftovers, including the broth that forms for the next recipe. Quick Vegetable Soup 1 quart beef broth; either left from the roast combined with water or add canned broth if necessary. 1 cup tomato sauce 1/2 cup minced onion 1 cup cabbage 2 cups mixed vegetables of your choice 1/2 teaspoon dried basil, thyme or oregano (or mixed) 1/8 tsp. pepper 1/4 cup uncooked small pasta shells or noodles 1 cup leftover shredded or cubed roast beef 1 crushed garlic clove In a large pan saute the garlic and onion for 2 minutes in a little bit of oil. Add everything but the pasta or noodles, and bring to a boil. Add pasta and simmer 10 minutes or until tender. This is good with garlic bread. Beef Stew 4 tbls. oil 1 clove garlic, split 1/2 onion, sliced thin 1/3 cup flour 1 1/2 teaspoons salt 1/2 tsp. thyme 1/4 tsp. pepper 3 pounds beef roast cut into 1 inch cubes 1 cup red wine (optional) 3 cups beef broth (minus 1 cup if you use wine) 4 carrots, sliced 10-15 fresh mushrooms (halved) Heat oil, and sauté garlic and onions. Remove. Mix together flour, salt and pepper. Dredge meat in flour mix and brown well in the oil (add more if necessary). Return onion and garlic to pot. Add carrots, beef broth and thyme plus wine if you are using. Simmer, covered for one and 1/2 hours or until tender. Sauté mushrooms in 1 tbls. butter for 5 minutes. Add to meat and mix gently. Simmer for 10 more minutes on very low heat. Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice. Note: This recipe can be put in the crock pot also, and cooked on high for about 6 hours, adding the mushrooms at the last 15 minutes or so.  Recommended ReadingRoasts, Braises & Grills by Linda Fraser Hardcover - 96 pages (April 1999) Hermes House; ISBN: 1840382066 |
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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Let's Get Cooking!
