Saturday, October 23, 2010

Roast Beef Stew/Soup

I love slow cooker meals, there is nothing better than a meal being prepared for you while you are working. I decided to prepare this stew the other night. It turned out pretty good but we had way too much leftover, so we basically ate roast beef the rest of the week but in different ways. We started with the beef stew, then I made roast beef and hash for breakfast one morning, and we ended with a roast beef soup for a group of friends. The stew and soup recipes are below.

For Stew:
3-4 pounds sirloin roast
1 packet dry onion soup mix
1 cup water
1 tbsp Worcestershire sauce
2 tsps Bourbon, like Maker's Mark
salt and pepper to taste
Garlic salt to taste
3 carrots, peeled and the chopped
1 yellow onion, chopped
3 potatoes, chopped
2 stalks of celery, chopped

For soup:
1 tbsp butter
1/3rd head of cabbage, chopped
1 yellow onion, chopped
1 bunch of green onions, chopped into 1 inch pieces
2 garlic cloves, minced
2 cups beef stock
2 cups egg noodles, cooked

For stew:
1. Season the roast with garlic salt and pepper to taste. In a large skillet, brown roast on all sides over high heat.
2. Next place the soup mix, bourbon, Worcestershire sauce, and water to slow cooker. Mix ingredients well so that seasonings are well spread out in liquid. Next add roast, carrots, onions, potatoes and celery to the slow cooker. Combine well.
3. Cover and cook on low setting for 8 to 10 hours.
4. Once cooked, use two forks to shred roast in the slow cooker, being careful to not scratch the slow cooker. Spoon stew into a bowl and serve with warm bread. Enjoy!

For Soup:
1. Prepare the stew above. Keep stew on Warm in the slow cooker.
2. In a large skillet, saute cabbage, onions, garlic, and green onions in butter until nice and tender.
3. Add cabbage mixture, beef stock, and egg noodles to slow cooker. Let it warm up for an hour and then serve. Enjoy!

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