EZ Beef Stew version 2.5

Family vacation in Lincoln City
(this guy was Rick's stand-in)

 The new and improved version. My brother likes the meat more than the vegetables (naturally!) so I increased the beef and slightly decreased the potatoes. To pump up the flavor even more, I also added some Campbell's French Onion Soup and some minced garlic.

2-1/2 pounds beef, cubed

(I used boneless beef strips--believe they're from what is known as the "rump roast" section, but I've also had good luck with cross rib roast)

2 - 3 Tbs oil

2 onions, chopped (I usually use Maui or Vidalia)

2 stalks celery, sliced

2 Parsnips, peeled and chopped into about 3/4-inch pieces

5 medium carrots, peeled and cut into about 3/4-inch pieces

   (or you can substitute a similar amount of the ready-to-eat “baby” carrots)

1-1/2 to 2 russet potatoes, peeled and chopped into about 3/4-inch pieces

one 14-1/2 oz can petite-diced tomatoes

about 20 oz beef broth (about 1-1/2 cans)

about 3/4 of one can French Onion Soup

3 or 4 Tbs red wine (optional)

2 or 3 minced garlic cloves

3 to 4 Tbs Minute Tapioca

1 tsp sugar

2 tsp salt

1/4 tsp ground pepper

1/2 tsp Italian seasoning blend (or you can use a little Oregano & Thyme)

2 Tbs chopped fresh parsley

Preheat oven to 325° F. Peel and chop the vegetables; reserve a little less than half of the onions. Place the remaining vegetables and onions in a large bowl and mix. Cube the beef. Heat oil in large dutch oven and brown in oil in batches. Remove to separate bowl. Place reserved onions in bottom of dutch oven, top with beef, then cover with the remaining chopped vegetables and onions.

Combine the tomatoes, broth, onion soup, garlic, tapioca, sugar, spices and herbs and pour over the vegetables and beef. Mix it just slightly (mainly the top vegetable part). Cover and cook for 3-1/4 hours—do NOT peek!

Sherrie's Meatloaf

Rick's first birthday
(he's slightly less messy these days!)

My brother Rick loves this meatloaf--this is the recipe we used to "inaugurate" his new stove.


8 ounces canned diced tomatoes with juice 

(I use S&W petite cut with roasted onion & garlic)

1 egg

1-1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup uncooked oats

1/2 cup minced onion

1 pound ground beef (I usually use 80%/20%)

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard

Line a 9x5 loaf pan with plastic wrap. Sauté the onions slightly to eliminate the "raw" flavor. While they are cooking mix the tomatoes, egg, salt, pepper and onions into a "slurry" in a large bowl. Stir in the onions. Gently mix in the ground beef, using your hands. Press (don't pack!) the mixture into the loaf pan. Refrigerate for at least an hour—this lets the oats absorb the liquid.

Preheat oven to 375° F. Line a small pan (such as a broiler pan) with foil and invert the meatloaf onto it. Mix topping ingredients together and spread over meatloaf.  Bake about 55 to 60 minutes.

NOTES: I normally buy the beef they grind "in-store" because the meat in the "tubes" seems a little too compacted for me, plus I like to see what I'm getting. I also sometimes buy a little more than one pound (more beef!). Since the canned tomatoes are in a 15-oz can, if I make two meatloaves I usually just use the one can and add a spoonful or so of salsa to bring it up to 16 oz. If I only make one loaf I sometimes cook the remaining tomatoes with a little brown sugar and vinegar and make a sauce to serve on the side.