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.

EZ Beef Stew

My Dad and me, about 1953

This stew is fairly easy because you don't have to brown the meat first (but I usually do because I think it enhances the flavor just a bit!), and once you've got everything into the oven all you have to do is wait. Waiting patiently may not be easy during the last hour or so when your kitchen fills with the delicious aroma of the stew. The parsnips add a hint of sweetness--of course if you don't like parsnips you should add another potato.

EZ Beef Stew

2 pounds beef stew meat, cubed

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

2 stalks celery, sliced

2 Parsnips, peeled and chopped

6 medium carrots, peeled and cut into about 1-inch pieces

   (or you can use a large bag of ready-to-eat “baby” carrots)

2 lg baking potatoes, peeled and chopped into about 1-1/2 inch pieces

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

2-1/2 cups beef broth (abt one and a half 14-1/2 oz cans) 

3 or 4 Tbs red wine (optional)

3 Tbs Minute Tapioca

1 tsp sugar

2 tsp salt

1/4 tsp ground pepper

1/2 tsp Italian seasoning blend

2 Tbs chopped fresh parsley

Preheat oven to 325° F. Scatter about 1/3 of the chopped onions in the bottom of a Dutch oven with a tight-fitting lid. Place the raw beef* on top of the onions (do not brown the meat), then cover with the remaining onions and chopped vegetables.

Combine the tomatoes, broth, Tapioca, sugar, spices and herbs and pour over the vegetables and beef. Do not stir. Cover and cook for 3 hours—do NOT peek!

* If you prefer you can sear the meat first--it usually has to be done in 2 batches--then remove and layer as described above.