Best Country Beef Pot 1223737 Recipes

COUNTRY-STYLE POT ROAST

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag. Evenly divide the onions, peppercorns, bay leaves and cloves between the marinade in the bowl and the bag. Cover bowl and refrigerate. Add beef to bag; seal bag and turn to coat. Refrigerate for 24 hours. , Drain and discard marinade. In a Dutch oven, brown roast in oil; drain. Add carrots and reserved marinade; bring to a rolling boil. Reduce heat; cover and simmer for 3-1/2 to 4 hours or until meat is tender., Remove roast and keep warm. Strain cooking juices; discard vegetables and spices. Return juices to pan. Combine cornstarch and cold water until smooth; gradually add to pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy.

COUNTRY BEEF POT PIE

Steps:

• Heat oven to 400°F Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan.
• Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.
• In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.
• Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed.
• Bake at 400°F for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving.

HIGH COUNTRY BEEF CURRY

Steps:

• Place all ingredients, except vermicelli, in a pot and bring to a boil. Cover and remove from heat. In another pot, cook vermicelli according to package directions. (I find it helpful to break the pasta in half before the hike.)
• Carefully drain the pasta and add to curry pot. Return to stove, reduce heat, and stir until well mixed and bubbling (if it seems too dry, add a bit more water). Turn stove off, cover pot. Let stand 5 to 7 minutes, or until thickened.

COUNTRY STYLE POT ROAST WITH GRAVY

Steps:

• Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert.
• Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert.
• Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert.
• Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper.
• Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.

COUNTRY BEEF POT

Steps:

• 1. In soup pot brown the ground beef, bell pepper and onion over medium heat for 6 to 8 minutes, stirring occasionally, until no pink remains in the beef; drain.
• 2. Stir in water, spaghetti sauce and seasonings. Over high heat, bring to a boil.
• 3. Reduce heat, stir in noodles and simmer uncovered for 8 to 10 minutes until noodles are tender. Serve immediately.
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