Onion soup

Ok I wont lie to you, this is not a soup you toss together for a quick weeknight meal.  However... after a bit of prep you can have this on the table in 20 minutes.  Caramelizing the onions takes about 45-50 minutes but it is worth the effort.  I like to do 3-4 batches of onions in a huge pot then divide and freeze.  When you are ready to make your pot of soup simply defrost the onions add the rest of the ingredients and simmer for 20 minutes.  If you want to cook in the crock pot add caramelized onions with additional ingredients and cook on low for 4-6 hours.  As for the toppings, that is personal taste, if you don't like the bread and cheese by all means leave it out the rich broth and onions are plenty delicious on their own.

Ingredients- (Makes 4 servings)
2 Tbsp butter
2 Tbsp olive oil
5 cups sliced onions - About 3 pounds
1 tsp dried thyme
3 Tbsp sherry wine
4 cups beef stock
4 slices french bread
4-8 slices Gruyere or Swiss cheese

In a large heavy pot melt butter with olive oil over medium heat.  Add in sliced onions cook until they just start to brown, about 6-8 minutes stirring often.  Once they are starting to brown reduce heat to low cover pot, continue cooking stirring every 5 minutes until onions develop a deep rich brown color.  About 40 minutes.  Add in thyme and deglaze pan with sherry.
If you are going to freeze your onions stop cooking now.  Otherwise -
Add in beef stock bring to a boil then lower heat and simmer over medium-low heat for 20 minutes.
Ladle broth and onions into oven proof bowls then top each soup with a piece of bread and 1-2 slices or cheese.  Place 2 inches under broiler until cheese melts.
Serve with a simple salad.

Enjoy!

Pot roast dinner in the oven or crock pot

Pot Roast with fingerling potatoes, baby carrots and gravy (Makes 4 servings)

2-2.5 lbs boneless beef chuck roast
1 large onion sliced
2 Tbsp chopped fresh rosemary (or 2 tsp dried)
1/2 tsp each salt and pepper
2 tsp garlic powder
1 pound bag of baby carrots
1 pound bag of fingerling potatoes - sliced in half
1 cup beef stock
2 Tbsp worcestershire
2 Tbsp butter
2 Tbsp flour

Preheat oven to 350 degrees. (Crock pot directions are at the end of the post)
In a small baking dish or oven safe pot scatter onions across the bottom and place roast on top of onions.
Season meat with salt, pepper, garlic powder and 1/2 the rosemary.
Place carrots and potatoes around the meat in the pan.  You want a close fit around the meat.  Sprinkle the remaining rosemary over the vegetables.  Whisk together the beef stock and Worcestershire and pour over the vegetables.  Cover pan tightly with foil or pot lid.
Bake for 3-4 hours until roast is tender and pulls apart easily.
Remove roast to a plate and cover with foil, remove vegetables with a slotted spoon to a bowl and cover.
If you used a pot to bake the roast you can make the gravy right in the pot, if you used a baking dish you will need to move all the cooking juices into a skillet and then continue.
In a small skillet melt butter over medium heat and whisk in the flour.  Cook for 1 minute then add the rue to the cooking juices.  Allow to come up to a boil then reduce heat to low.  If the gravy is too thick add a bit of water, if it is too thin let it simmer on low for 5 minutes to thicken up.

Enjoy!

Crock pot directions -
Layer onions in the bottom of the crock pot then add meat, seasons and vegetables as directed above.  Cook on low for 8 hours or on high for 6 1/2 hours.
Gravy can be made right in the crock pot on high.

 

Teriyaki beef - Crock pot meal

What could be easier than 3 ingredients in your crock pot?  I'm not sure, this is pretty much as easy as it gets.  Turn the crock pot on and at the end of the day you have dinner waiting for you.

Ingredients -
3 pound beef roast - rump or chuck work great
Bottle of teriyaki sauce
1 cup beef broth or stock

Cut roast into large chunks and trim excess fat.  Place meat in the bottom of the crock pot.  Pour teriyaki sauce and stock over the beef.  Cover and turn on low for 8 hours.
If sauce is too thin you can thicken it up with a cornstarch slurry.  Mix 1 Tbsp corn starch with 1 Tsbp cold water, mix well and stir into sauce and meat mixture.

Serve with jasmine rice.

Broccoli is a great add in here if you have a little extra time.  Just give it a light steam and add it to beef before serving.

Crock pot beef brisket

I love a good brisket as much as anyone.  I have been hoarding the one from our last cow purchase since last April, since we are shopping around for another side of beef I figure it is time to let go of this one. 
Ingredients
3-5 pound beeef brisket
1 cup of ketchup
1 can sprite or ginger ale
1 package dry onion soup mix
2 pounds baby potatoes or baking potatoes cut into 1-2 inch cubes

Place brisket in crock pot.
Combine ketchup, soup mix and soda and pour over top of meat
Spread potatoes around
Put the lid on your crock pot and turn it to low and walk away for 8 hours

Enjoy!

Cuban Beef stew - Carne con Papas

It is cold and rainy outside and nothing will warm you up like a hearty bowl of stew.  This one take a little prep work but can simmer low and slow until you need it.  I have made it in the crock pot with great success as well.  You can skip the browning of the meat but I don't recommend it, browned just tastes better!  I also like to cut my own stew meat, that way I control the size of the pieces and can make them more uniform. 
This recipe is geared for 12 servings.  I like to freeze some for a quick meal another day.

Ingredients-
6 pounds beef round cut into chunks
1 Tbsp ground oregano
1 1/2 Tsp ground cumin
3 Garlic cloves minced
4 Tbsp vinegar
3 Tbsp Sherry or dry white wine
1 large onion - chopped
1 large green pepper - finely chopped
3 Tbsp olive oil
9 cups water
1 cup tomato sauce
4 large potatoes chopped into small pieces
4 large carrots sliced
2 cups green beans (fresh or frozen)
6 Tbsp Sherry or dry white wine
30 Spanish olives
Salt to taste

Trim excess fat from your roast and cut into desired size pieces  - I cut smaller for small people if only for adults I will cut into larger chunks.

Place cut pieces into a large bowl

In a small bowl combine - oregano, cumin, garlic, vinegar, Sherry, onion and green pepper and stir to combine marinade.

Pour over meat and coat meat well.  Cover and refrigerate for 1 hour or up to overnight.

Add 1 Tbsp olive oil to a large pan over medium high heat.  Shake excess marinade off the meat and brown each piece.  For small pieces brown on 2 sides, for large pieces brown on all sides.  Work in batches until all the meat is browned adding oil as needed.

Combine browned meat, marinade, water and tomato sauce to a stock pot and bring to a low boil over medium heat.  Turn heat down and allow to simmer for 1-2 hours until meat is tender.  Do not allow the water to fully evaporate.  If water level gets low add more. (Crock pot directions at the end of the post.)

Slice carrots and chop potatoes, I like to do the ahead of when I need them and I cover them with cold water until I am ready for them.

If you are freezing any portion you want to remove it now before adding the potatoes - they just do not do well in the freezer.  We will talk about reheating later. 
Now add the carrots, potatoes and green beans.  Add water if needed to cover at least half way.

Bring heat back up to a low simmer and cook until vegetables are done and sauce has thickened.
Add the remaining Sherry and the olives.
Salt to taste - First taste the stew THEN add the salt!
Serve over hot rice or alone with crusty bread.

Enjoy!

Freezer directions -
Basically you are freezing the stew half way made.  You can just defrost and continue the recipe from where you stopped or for a quick meal defrost then add in a bag of frozen vegetables, heat and serve.

Crock pot - After browning meat combine all remaining ingredients in the crock pot and set on low for 6- 8 hours.