Sunday, September 11, 2016

Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced
2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
1 carton beef broth (1liter)
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

Sunday, September 4, 2016

Sunday Roast

1 beef roast
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tablespoon corn starch

Seasoning Mix
2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.