Vegetable-Beef Soup

Vegetable-Beef-Soup-soup-in-a-bowl

Recipe courtesy of Elizabeth Levesque

I was hoping that we would make it through this winter unscathed, but Saturday morning Mark and I both woke up with that harbinger of the common cold; the dreaded scratchy throat.  By Sunday we were sucking on cough drops and walking around with a box of tissue.  Then this morning I awoke, refreshed and feeling like my old self, almost.  I decided to make a nice dinner that could cook in the oven, while I went about ridding the house of what my Mom calls the “flu-cooties”.  I discovered that when recovering from being sick, what you think you can do, and what you can actually accomplish are two different things. I was exhausted just stripping the bed.  However, I was able to muster enough energy to make some great soup for dinner.  Enjoy!

Ingredients

1 1/2 pounds stew beef
3 ribs celery
4 large carrots
4 potatoes
1 large onion
box Swanson’s Beef Cooking Stock
box Swanson’s Chicken Broth
3-4 drops Worcestershire sauce
teaspoon Kitchen Bouquet
fresh ground pepper

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Directions

If using a Dutch oven, set oven temperature to about 170°-180°F.

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1. Wash, peel and chop the vegetables.  Set aside.

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2. Put stew beef in dutch oven and pour a small amount of the beef cooking stock into dutch oven.  Cook over a medium high heat until beef is no longer pink and has absorbed some of the cooking stock.

Vegetable-Beef-Soup-everything-in-the-pot

3. Pour remainder of the beef cooking stock and the chicken broth into the dutch oven.  Add the chopped vegetables, Worcestershire sauce, Kitchen Bouquet, and fresh ground pepper.  Stir, cover, and place in the oven to finish cooking.

*If using a crock pot, place all ingredients in the crock pot and cook on High for 4 hours, or on Low for 6-8 hours.

Roast Beef Sandwiches with Guinness Mushrooms

Roast-Beef-Sandwich-with-Guinness-Mushrooms-sandwiches-on-plate

Roast Beef Sandwiches recipe courtesy of Woman’s Day Magazine, Hearst Communications, New York, N.Y.

Mushrooms in Guinness recipe courtesy of Guinness.com

 

The idea for this recipe came to me as I flipped through the March 2013 Woman’s Day magazine and saw a beautiful roast beef sandwich.  It was topped with arugula, which is not that appealing to my husband.  He loves mushrooms, and Guinness had a terrific recipe for mushrooms on their website, so I just combined the two recipes into this roast beef/mushroom-and-beer mash-up.  He was a very happy man, indeed.  Enjoy!

 

Ingredients

4 sandwich rolls (I used multi-grain hamburger buns)
1/2 pound thinly sliced roast beef
1/3 cup sour cream
1 Tablespoon prepared horseradish
1 Tablespoon Dijon mustard
1 1/2 pounds mushrooms, cleaned, trimmed and sliced
2 ounces onion, finely chopped
2 cloves garlic, minced
1 ounce butter
1/2 bottle Guinness draught
salt and pepper
1/4 cup cream
2 Tablespoons beef or brown gravy
2 Tablespoons roux (butter/flour mixture), to thicken gravy

 Directions

Roast-Beef-Sandwich-with-Guinness-Mushrooms-butter-onions-and-garlic

1. Melt butter, soften onions and garlic.

 

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2. Add mushrooms. Partially cook without letting onions brown.

 

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3. Add Guinness, cook on full heat until Guinness is reduced by half.

 

Roast-Beef-Sandwich-with-Guinness-Mushrooms-mushrooms-with-cream-and-gravy

4. Add cream and gravy, thicken with the roux, and add seasonings.

 

Roast-Beef-Sandwich-with-Guinness-Mushrooms-roast-beef-on-horseradish-mixture

5. Meanwhile, mix together horseradish, sour cream and Dijon mustard.  Spread evenly on the bottom buns.  Stack roast beef on top of the horseradish mixture.

 

Roast-Beef-Sandwich-with-Guinness-Mushrooms-sandwiches-on-plate

6. Once the gravy has thickened, top the roast beef with the mushrooms and add some of the gravy.

 

 

 

 

Inside-Out Stuffed Pepper

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-garnish-with-parsley

Recipe courtesy of Stovetop Suppers

by Gooseberry Patch

Ingredients

1 green pepper, top removed

1 pound ground beef (you could also use ground turkey)

1 onion, chopped

1 1/2 cups cooked rice

8 ounce can tomato sauce

salt and pepper to taste

 

Directions

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-pepper-in-boiling-water

1. Bring a saucepan of salted water to a boil. Add green pepper and cook for 8-10 minutes, until tender. I used a shallow pan, so I chopped my pepper in fourths so that it would be submerged in the boiling water.

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2. Drain; cool slightly, and chop pepper.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-browned-beef

3. Cook beef and onion in a skillet over medium heat, stirring often, until beef is browned and onion is translucent.  Drain and return to skillet.

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4. Add green pepper and cooked rice to the skillet.

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5. Pour tomato sauce over beef mixture; stir and heat through. Season with salt and pepper to taste. I added garlic powder and red pepper flakes.

A-Stovetop-Supper-and-a-Gooseberry-Patch-Cookbook-Giveaway-and-cheese

I garnished each serving with shredded cheddar cheese and fresh parsley from my herb garden.  This took about 30 minutes, which is great for those busy nights, and my husband Mark wants it added to the repertoire.  Enjoy!

Corned Beef and Cabbage

1 corned beef brisket

2 litre bottle, or six-pack of Mountain Dew-you will have leftovers

head of cabbage

red potatoes

carrots

pickling spices, optional

1. The corned beef can be cooked on top of the stove, in the oven, or in a crock-pot, depending on your schedule.  Place the corned beef in the chosen cooking vessel, fat side up.  It will usually have a seasoning packet of pickling spices inside the package of corned beef.  You can sprinkle that on top of the brisket or save it for the vegetables.  This part is the same regardless of which cooking method you use; Pour enough Mountain Dew on top to completely cover the brisket.

2. If baking in the oven; Cover the pan with a lid or foil. Bake at 350 degrees for about 2 1/2 hours.

3. If cooking on top of the stove; prepare brisket and bring to a boil.  Reduce heat and simmer for about 2 hours.

4. If cooking in a crock-pot; prepare brisket and cook on low for 6 hours.

5. About half an hour before the brisket is done, prepare the vegetables.  Trim and chop the potatoes into large chunks.  Peel and cut the carrots into large pieces.  Quarter the cabbage and remove the core.  Bring a large pot of water to boil, at this point you can add the pickling spices if you wish, season with salt and pepper.  Place the carrots and potatoes in first, the cabbage goes in last.  Cook for about 20 minutes.  Check the veggies with a fork to make sure they are done.  Drain, but save a little of the cooking water (about 1 cup).  Serve the cooking water in a gravy boat for those who wish to mash their veggies.

6. Time your meal so that your brisket can sit on the cutting board for about 5 minutes before you carve it.  When carving the brisket, always cut against the grain.  Put on some Celtic music, serve the veggies and brisket with Irish Soda bread and a nice glass of Guinness.  Enjoy!