Oven Beef Stew

• 3 T. butter
• 1 med. onion, chopped
• 2 garlic cloves, minced
• 1-1/2 lb. lean stew beef, cubed
• 1/2 c. flour
• salt & pepper, to taste
• 1/2 c. celery, diced
• 2 lg. carrots, peeled and cubed
• 2 lg. potatoes, peeled and cubed
• 2 c. beef broth

Preheat oven to 350.

Heat butter in a a large skillet and saute the onion and garlic until just tender. Remove and set aside.

Dredge the cubes of meat in the flour which has been seasoned with salt and pepper.  Add to the skillet and brown in the butter. Use more butter if needed, but not too much, or the stew will be greasy.

Layer the rare meat, onions, garlic and vegetables in a large covered casserole dish; salting and peppering as desired between layers. Pour the broth over all, adding more water if needed so that the layers are almost completely covered.

Cover casserole and bake until meat and vegetables are tender; about 1 to 1-1/2 hours.

Hearty Beef Barley Soup

• 2 lb. chuck roast, cut into 1" cubes
• 2 T. vegetable oil
• 1 lg. onion, chopped
• 64 oz. beef stock
• 16 oz. diced tomatoes, undrained
• 1 c. chopped carrots
• 1 c. chopped celery
• 1 c. chopped green pepper
• 2/3 c. quick-cooking barley
• 2 tsp. Worcestershire sauce
• Salt & pepper, to taste
• 1 tsp. dried thyme
• 1/2 c. finely chopped, fresh parsley

In a large stockpot, braise the beef in the hot oil for 10 minutes; add in the onion, and continue browning for 15 minutes longer, stirring occasionally. Stir in the stock and tomatoes; cover and simmer for 1-1/2 hours.

Add the rest of ingredients, except for the fresh parsley; cover and cook until the vegetables are tender, about 30 minutes. Add in the parsley, stir and serve.

To freeze: allow to cool completely. Ladle into plastic freezer bags, or rigid containers making sure to leave at least 1/4" head space.

Beef Pot Roast

• 3 lb. beef chuck roast, trimmed of fat
• salt & pepper, to taste
• 1 tsp. dried thyme
• 2 crumbled bay leaves
• 1 lg. onion, sliced

Place the roast in a greased 9 X 13-inch casserole dish. Sprinkle with salt, pepper, thyme and bay leaves. Lay onion slices on top and around roast. Cover tightly with foil (don't remove or peek under during cooking time). Place in oven and set the temperature to 275. Cook for 5 hours (if not yet tender, leave in for another hour, or so). Let roast stand for 10 minutes before slicing or shredding. Serves 6.

Slow Cooker Corned Beef & Cabbage

• 1-1/2 lb. baby red potatoes, scrubbed
• 2 c. baby carrots
• 2 lg. onions, peeled & quartered
• freshly ground pepper
• 3-4 lb. corned beef brisket w/ spice packet
• 4 c. water
• 1 sm. head cabbage, cored & cut into thick wedges

Place the potatoes, carrots and onions into a slow cooker. Sprinkle liberally with ground pepper. Place the beef on top (fatty side up). Sprinkle top with the spice packet. Pour 4 cups of water into slow cooker. Cover and cook on HIGH for 5 hours. Add cabbage, and continue cooking on HIGH for another 2 hours (or until meat and veggies are tender). Remove fat from meat, then cut against the grain into thin slices.  Serve plain, or with mustard and horseradish.

Some people like to add beer in place of some of the water. Personally, I think it's fine without it. The meat and vegetables provide all the flavor you need.

Italian Shredded Beef

• 5 lb. chuck roast
• 3 c. water
• 1 tsp. each : salt, pepper, oregano, basil, onion powder, garlic powder
• 1 env. Good Seasons Italian dressing mix

Place roast in crock pot. Mix water with seasonings and pour over roast. Cook on low for 10-12 hours. Shred meat. Use a slotted spoon to serve meat on toasted rolls, au jus on the side, if desired.  Great plain, or with cheeses, lettuce, tomato, etc.

Freezes very well. Freeze juices with the meat.

Beef & Black Bean Chili

• 2 lb. beef chuck roast, cut into small chunks
• 2 (15 oz.) cans tomatoes with green chilies (Ro-Tel), undrained
• 2 c. dried black beans, rinsed
• 4 c. water
• 2 medium red onions, chopped
• 4 cloves garlic, minced
• 6 T. chili powder
• Salt & pepper, to taste
• Sour cream & chopped red onion for garnish

In a 6-quart slow cooker, combine all ingredients. Cover and cook on low for 10 hours, or high for 7 hours. Serve garnished with sour cream and chopped red onion.  Serves 8-10. Freezes well.

Slow Cooker Pot Roast

• 2 T. corn starch
• 10 carrots, scrubbed and cut in thirds
• 2 onions, each cut into 6 wedges
• salt & pepper, to taste
• 3 lb. chuck roast
• 2 T. Worcestershire sauce

In slow cooker, stir together cornstarch and 4 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.