Baked Beef Stew

• 1 lb. beef, cubed
• 3 T. olive oil
• 2 T. flour
• 3 large carrots
• 1 turnip
• 1/2 lb. new potatoes
• 14.5 can diced tomatoes with Italian herbs
• 32 oz. beef broth

1. Brown beef in oil with flour, add to a 13"x9" pan.
2. Chunk up carrots and turnips, add to pan.
3. Add potatoes, tomatoes, and broth.
4. Bake at 350º for 1 1/2 hours or until beef is tender and broth has thickened.

Microwave Hamburger Soup

Source: Microwave Cooking Class

• 1 lb. ground beef (or 2" strips beef)
• 2 stalks celery (with leaves)
• 1 large onion
• 1 to 2 tsp. instant beef bouillon
• 16 oz can tomatoes
• 3-4 whole cabbage leaves
• garlic to taste
• 2 carrots
• 2-3 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towel and wet.  Microwave on high 2 minutes. (1 1/2 minutes for one)
2. Put onions, cooked carrots, celery, and cabbage leaves in a 3 1/2 quart covered casserole.  Cook 5 minutes on high.
3. Heat browner for 5 minutes.  Brown meat and return to oven for 2-3 minutes.  Drain grease.
4. Drain tomatoes and cut into small chunks and add to veggies.
5. Add 1/2 cup water and bouillon.
6. Stir gently to combine.
7. Microwave on high for 30-35 minutes. (Covered)

Hawaiian Steak Marinade

Source: Chef from Houston Restaurant

• 1 cup + 2 tbsp. pineapple juice
• 2 tbsp. cider vinegar
• 1/4 cup sugar
• 1/2 cup soy sauce
• 1 tsp. granulated garlic
• 1 tsp. ground ginger

Combine and marinate steak.  Grill.

Green Pepper Steak

Source: Doris
Servings: 4

• 1 lb. beef chuck or round
• 1/4 cup soy sauce
• 1 clove garlic
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground)
• 1/4 cup oil
• 1 cup green onion, sliced thin
• 1 cup red or green peppers
• 2 stalks celery, sliced thin
• 1 tbsp. cornstarch
• 1 cup water
• 2 tomatoes, cut into wedges

1. Cut beef across the grain into 1/8" thick slices
2. Combine soy, garlic, ginger.  Add beef.
3. Heat oil and brown beef.  Cook until tender, 30-40 minutes, over low heat.
4. Turn heat up and add veggies. Toss until tender-crisp, about 10 minutes.
5. Mix cornstarch with cold water. Add to pan, stir and cook until thickened.
6. Add tomatoes and heat through.

*For 8 servings, double the ingredients, but reduce the water to 1 3/4 cups.  Add another 1/2 tbsp. cornstarch.

Beef Stew

Source: Mary Perko
6 servings

• 1 1/2 to 2 lb. beef (bottom or top round, tip or chuck)
• 3 cups sliced onions
• 4 slices bacon, chopped
• 2 1/2 cups beef broth (or bouillon + water)
• 1 tbsp. cider vinegar
• 2 tsp. paprika
• 1 cup tomato juice (or beef broth)
• 1 tbsp. ketchup
• 1 1/2 tsp. fresh thyme (or 1 tsp. dried, or omit)
• 1/4 tsp. pepper
• 1 clove garlic
• bay leaf (I omit)
• 8 carrots, chunked
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• hot cooked rice

1. Cook onions, bacon, 1/2 cup broth & vinegar in a 12" skillet over medium heat. Heat 10 minutes until vinegar evaporates.
2. Stir in beef, brown. 
3. Except for the last 3, stir in the rest of the ingredients and heat to boiling.
4. Cover and simmer 4-5 hours on low heat, stirring occasionally.
5. Add 1/4 cup liquid if too much evaporates.
6. Combine water and cornstarch, add to stew and boil for 3 minutes to thicken.
7. Serve with rice.

To do in crockpot, brown beef and combine rest of stew ingredients and cook all day on low.  Add cornstarch slurry an hour before serving.

Mrs. Ringle's Brisket

Source: OAMC

• 4 to 6 lb. brisket
• 1 T. prepared mustard
• 1 envelope dry onion soup mix***

Place brisket fat side up in crockpot.  Don't add liquid.  

Cover with mustard and soup mix.

Cook on low overnight.

Remove from crockpot, allow to cool.  

Peel off fat and discard.  

Slice meat.  

Thicken juices with a roux to make gravy.

Freeze in a 1 gallon ziploc bag.

To serve: Thaw, heat through.  Serve with mashed potatoes.

***Copycat onion soup mix: 

• ¼ cup dried onion
• ½ tsp. better than bouillon
• 1 tsp. onion powder
• ⅛ tsp. brown sugar
• Pinch paprika
• Pinch pepper

Mongolian Beef

Servings: 2
Prep: 45 minutes

This is a clone of P.F. Chang's Mongolian Beef, it's wonderful!

• 2 tsp. vegetable oil
• 1/2 tsp. minced ginger
• 1 T chopped garlic
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• 1 cup veg oil
• 1 lb flank steak
• 1/4 cup cornstarch
• 1 large green onions

1. Make sauce by heating 2 tsp. oil in a medium saucepan over med-low heat.
2. Add ginger and garlic and quickly add soy sauce & water before garlic scorches.
3. Dissolve brown sugar in the sauce, then raise heat to med and boil 2 to 3 min or until it thickens.
4. Remove from heat.
5. Slice flank steak against the grain into 1/4" bite sized slices.
6. Toss steak with cornstarch to coat lightly, tossing until they separate.
7. As the beef sits, heat up 1 cup oil in a wok (or large skillet).
8. Heat over med heat until it's hot, but not smoking.
9. Add the beef to the oil and saute for just 2 min or until it begins to darken on edges, stirring ro cook evenly. (Don't need to cook through, it will go back on heat later.)
10. Remove meat and drain, pour oil out of wok.
11. Put pan back on heat, return meat and simmer for 1 min.
12. Add sauce, cook for 1 min while stirring then add all the green onions.
13. Cook 1 min longer, then place on a serving place.