Winter Beef Roast -or- Stew

I loved my mom's roasts! She'd always get a 2-3# Arm Pot Roast. It was fixed very simply, with some browning, then a little water added. She'd spread a can of cream of mushroom soup over the top, sprinkle on a package of dry onion soup. Cover and let it simmer on a back burner for several hours. Mmmmm!

Today I'm using 2-1/2# of Black Angus Beef Sirloin Tip Steaks. Instead of leaving them whole, I cut the meat into 3-4oz. pieces. The outer layer of fat was trimmed and the meat washed and dried. I browned it just a bit in EVOO with a little chopped purple onion. Then added a big splash of vinegar to the juices the heat pulled out of the meat. Simmer this way on low an hour or so. Then add:

1 can cream of mushroom soup

1 pkg. onion or beefy onion soup mix

1 14oz. can sliced stewed tomatoes

My mom didn't add tomatoes to her roast, but in my mind, the only thing better than a cream-based beef gravy is tomato-cream gravy! Let this simmer on low heat another hour or two. Serve with steamed green beans over mashed potatoes.

- -OR- - after an hour or a bit longer, add the following vegetables cut in rough chunks:

1 med.-lg. onion

some small Yukon Gold potatoes

2-3 big carrots

2-3 big stalks of celery

3 sliced garlic cloves

If you're planning to serve this today, continue simmering another 40 minutes or so to get the vegetables cooked as you like them - -OR- - add the vegetables now, stir, cover, simmer on low 15 minutes then cool to room temperature. This last photo shows everything added, just before refrigerating.

Tomorrow I'll put the pot over low heat and simmer 15 minutes or so to finish cooking the vegetables and warm the meat. Soup, stew and chili tastes better chilled and reheated! Invite your friends / family and serve up big steamy bowls to take the winter chill out of everyone's bones! 😋 Lin

Easter Dinner ~ Vegetables, Chicken and Beef

6 Roma tomatoes
1½# Brussels sprouts
1 lg. purple onion
1 Anaheim pepper
1-2# baby red potatoes
1½# multi-colored carrots

3-4T good quality cooking oil

2-3T white balsamic vinegar

2T The Gourmet Collection ~ Lemon Pepper Spice Blend

Scrub all the vegetables, cut into similar size pieces so they all get done at the same time.  Drizzle with oil and vinegar, sprinkle with the seasoning, toss and let marinate for a couple hours.  Bake covered for a half hour at 375°.  Uncover, toss vegetables and bake another half hour.

3# beef roast

6 boneless-skinless chicken thighs

1lg. bulb of garlic with large cloves

2 pkgs. onion or beefy onion soup 

1 can cream of mushroom soup

½ soup can of white wine

½ soup can of water

Cut ALL the fat off the beef and chicken.  Cut the beef roast into 3 pieces to cook evenly, or leave as 1 so the center is less done.  Put all the meat into a medium roasting pan, with garlic cloves on top.  Combine the soups, wine and water then pour over all the meat.  Bake an hour, along with the vegetables.

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My Duluth Family is coming over later for our Easter dinner.  We'll have this with the Potato-Pea Soup I made the other day.  I found some mini French bread rolls to go with the soup when I bought a Lemon Cream Meringue pie for our dessert, at our local Co-Op.  I'll also open a jar of the Kimchi I made a couple weeks ago.  Mmmm, odd assortment, but I think it'll work 😋 Hope all of you have/had a Happy Easter! . . . Lin