It’s cold outside and your New Years resolutions are a few days away. What better time to indulge in some easy breezy old fashioned comfort food?
These recipes will take surprisingly little prep time. They do however, require some cooking time. They are ideal weekend meals. You can just slap them together and let them do their magic in either the oven or on the stove.
One note of caution- You may never look at your mother the same way again once you realize that all of that talk of slaving over a hot stove all day was a fib.
Ingredients
- 1 5 lb chuck roast
- 3 Tbsp olive oil
- 2-3 onions, halved
- 6-8 carrots, coarsely chopped
- 1 c red wine
- 3 c beef stock
- 3 sprigs rosemary
- 3 sprigs thyme
- 1- 2 tsp Salt and pepper
Preparation
- Preheat oven to 275
- Rub the beef with salt and pepper
- Heat the oil in a Dutch oven
- Brown the onions and set them aside
- Brown the carrots and set them aside
- Sear the beef to brown it on all sides and set it aside with the vegetables
- Pour the red wine into the Dutch oven and scrape the bottom to deglaze it
- Return the beef, onions and carrots to the pot
- Pour in the stock
- Add thyme and rosemary
- Cover the pot and place it in the oven for 4 hrs until the meat is falling apart at the touch of a fork
Ingredients
- 1 1/2 lbs ground beef
- 1 slice white bread, finely chopped
- 1 egg, beaten
- 1 small sweet onion, finely chopped
- 1 tsp salt
- 1/4 tsp pepper
- 4 Tbsp ketchup
- 1/2 c half and half
Topping
- 4 Tbsp apple cider vinegar
- 4 Tbsp dark brown sugar
- 1/2 c ketchup
Preparation
- Preheat oven to 350
- Mix all of the ingredients from beef to half and half by hand.
- Pour it into a meatloaf pan
- Whisk the topping ingredients and pour the mixture on top
- Bake for 1 hr and 15 min until firm
Ingredients
- 1 1/2 lbs cubed stewing beef
- 1/2 c flour
- 1 1/2 tsp salt
- Pinch of pepper
- 1/4 c vegetable oil
- 3 onion, chopped
- 3 carrots, chopped
- 1/4 c finely chopped celery
- 1 Tbsp dried parsley
- 2 sprigs fresh thyme
- 3 1/2 c beef stock
- 2 potatoes, diced
Preparation
- Pour flour, salt and a pinch of pepper into a ziplock bag
- Add the beef to the bag and shake to coat it
- Heat the oil in a Dutch oven
- Shake the excess flour off of the beef and brown it in the oil
- Slowly add the remaining flour, stirring constantly until slightly browned
- Add half of the chopped onion
- Stir until the onions start to turn deeply golden
- Add carrots, celery, parsley, thyme, remaining onions and stock
- Simmer on low for 1 1/2 hrs, stirring about every 15 min
- Add potatoes and simmer for another 45 min
Enjoy these beef classics.
Add Comment