I seriously wish *I* had a roast in my stockpile. But, for those of you who do (or have 4) here are the recipes as promised:

Beef Stew

2 ½ pounds beef for stew
1/3 cup all-purpose flour
¼ cup salad oil
1 large onion, chopped
1 large garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 tsp salt
½ teaspoon Worcestershire
¼ tsp pepper
5 medium potatoes cut into chunks
1 pound carrots, cut into chunks
1 10-ounce package frozen peas

Cut meat into 1-½ inch chunks. On waxed paper, coat stew meat with flour; reserve leftover flour. In 6-quart Dutch oven over medium high heat, heat oil.

Brown meat all over in oil, a few pieces at a time; remove pieces as they brown. Reduce heat to medium

To drippings in pan, add onion and garlic; cook 3 minutes, stirring, until onion is almost tender. Stir in reserved flour.

Gradually add water, bouillon, salt, Worcestershire, pepper; cook, stirring, until mixture is slight thickened.

Add meat; heat to boiling, stirring. Reduce heat to low; cover; simmer 2 ½ hours until almost tender, stirring occasionally.

Add potato and carrot chunks; over medium heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes.

Stir in frozen peas; cover and simmer 5 to 10 minutes or until all the vegetables are tender. Serve.


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California Beef Stew

3 bacon slices, diced
2 pounds beef for stew, cut into 1 ½-inch chunks
water
1 cup dry red wine or juice
1 beef-flavor bouillon cube
2 garlic cloves, minced
2 tsps salt
¼ tsp thyme leaves
1 strip orange peel (or equivalent)
18 small white or pearl onions
¾ pound small mushrooms
2 Tbsp. Cornstarch
1 10-ounce package frozen peas
½ cup pitted ripe olives, drained

In 6-quart Dutch oven, over medium-high heat, fry bacon until crisp; push bacon to side of pan.

To drippings in pan, add stew meat and cook until well browned. Stir in 1 cup water, wine, and next 6 ingredients; heat to boiling. Reduce heat to low; cover and simmer 2 ½ hours or until meat is fork tender, stirring occasionally.

Meanwhile in covered, 2-quart saucepan over high heat, in about 1 inch boiling salted water, cook onions 10 minutes; add mushrooms; cook 5 more minutes; drain.

Blend cornstarch and 3 tbsp water; stir into stew; cook over medium heat, stirring, until thickened. Add onions, mushrooms, frozen peas and olives; cover; cook 10 minutes or until peas are fork-tender. Serve immediately.


NOTE: At the “simmer 2 ½ hours”, you can dump all together except the cornstarch rue, and let it go in the crock pot. Add the rue and bring to a boil to gel the sauce.

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Pressure-Cooked Beef Stew

½ c red table wine (or water, or apple juice or tomato juice…)
2 Tbsp salad oil
2 pounds beef for stew, cut into 1 ½ inch chunks
¼ pound lean salt pork, cut into ½ inch cubes
1 16-ounce can tomatoes
1 large onion, minced
1 large carrot, minced
1 celery stalk, minced
½ garlic clove, minced
1 bay leaf
1 ½ tsp salt
1 tsp thyme leaves
3 parsley springs
12 stuffed olives, halved (optional)
1 3-ounce can whole mushrooms, drained
hot cooked noodles or rice (optional)

Prepare marinade: In large bowl, combine wine and salad oil. Add beef chunks and turn over to coat with marinade. Cover and refrigerate at least 4 hours, turning often.

About 30 minutes before serving: Drain meat; discard marinade. In 4-quart pressure cooker over medium-high heat, fry salt pork until golden; add been and cook until well browned. Add tomatoes and their liquid and remaining ingredients except mushrooms. Cover and bring cooker to 15 pounds pressure as manufacturer directs; cook 20 minutes. Remove cooker from heat and reduce pressure quickly as manufacturer directs before uncovering. Add mushrooms and heat. Discard parsley and bay leaf. Serve over noodles, rice, potatoes, bread, or plain.

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Beef Bourguignon

1 8-ounce pack sliced bacon, cut into 1-inch pieces
20 small white onions
3 pounds beef for stew, cut into 2-inch chunks
all-purpose flour
1 large carrot, chopped
1 large onion, chopped
¼ c brandy (or apple juice, or other liquid)
2 garlic cloves, crushed
2 tsps salt
½ tsp thyme leaves, crushed
¼ tsp pepper
1 bay leaf
3 cups red Burgundy (or other liquid)
butter or margarine
1 pound mushrooms, sliced

In 6-quart Dutch oven over medium-high heat, cook the bacon pieces until browned. With a slotted spoon, remove the bacon to paper towels to drain; set aside.

Discard all but 3 tbsp. Drippings. In drippings in Dutch oven, cook small white onions until lightly browned, stirring occasionally. With slotted spoon, remove the onions and place in a small bowl; set aside.

Meanwhile, on waxed paper, coat meat chunks with 3 Tbsp. Flour. In drippings in Dutch oven over medium-high heat, cook meat, several pieces at a time, until well browned on all sides, removing pieces as they brown.

To drippings in the dutch oven, add the chopped carrot and onion and cook over medium heat, stirring frequently, until tender, about 5 minutes. Return the beef to Dutch oven; pour brandy or substitute over all and set aflame with match. When flaming stops, add reserved bacon, garlic, salt, thyme leaves, pepper, bay leaf, and burgundy. Cover and bake in 325F oven 3 ½ hours or until fork tender (or cook on stove like a roast).

About an hour before meat is done, in 10-inch skillet over medium heat, in 2 Tbsp hot butter or margarine, cook mushrooms until golden brown, about 7 minutes.

Meanwhile, in small bowl with spoon, mix 2 Tbsp softened butter or margarine and 2 Tbsp flour until smooth.

Remove Dutch oven from oven. Into hot liquid in Dutch oven, add flour mixture, ½ tsp. at a time, stirring after each addition, until blended. Add reserved onions and mushrooms to Dutch oven. Cover and bake/heat until onions are fork-tender. Serve