Fall comes, the leaves turn and at that first temperature drop, I seem to crave comfort food. I actually have a list. Well, not a formal one, but one in my head, and Beef & Barley Soup ranks high on that list.
If you’re looking for a simple dinner with flavor to die for, this is the one. Mexican Style Pot Roast. Perfect for a family, easy to make and a bounty of succulent, tender meat for dinner (and if there’s any left) some of the best leftovers, ever.
Hey guys! I’ve been super psyched over my very retro Home-Made Onion Soup Mix. I want to use it in everything. It’s been like a little trip back to the past, only better than I remembered.
Ropa Vieja. Translates to old clothes or old rags – gosh that name just does not do this lovely meal justice! Slowly simmered beef, simmered until it’s all but fallen apart, with garlic and cumin and aromatics. And peppers. Oh my.
Here’s an oldie but a goodie recipe, a pot roast with a Bloody Mary sauce. Of course, you’re not going to get tipsy and it’s perfectly fine for children! If there’s any concern about the alcohol, substitute white or white wine vinegar for the Vodka.
If you’re looking for something a bit different, and if you’re like me and love anything with Balsamic vinegar, here’s a super easy pot roast for you. You don’t even need to brown this & I love skipping that messy step. 🙂 Do plan ahead for a long marinade, though.
This Beef & Guinness Stew is a wondrous thing – a rich, heady stew that rides the fine line between the richness of the gravy and slight bitterness of the Guinness; a stew that balances so closely neither sweet or bitter is detected; instead all melds into one glorious and delicious concoction. Even better, it’s topped off with puff pastry! (If you want to, and I know you do! Or maybe that’s just me?) Let’s just say if you do, you’ll look like a genius when you bring this to the table!
Pot Roast done perfectly tender, silky, a rich gravy. Is there anything better? Here’s one that’s full of flavor, a play off of the Flemish Stew with beer, Beouf Carbonnade. If that sounds too fancy, just call it Beer Braised Pot Roast. Does a roast with any other name still smell as good? Oh, that’s Rose? Silly me…
I love stew in the winter, whether made in the oven, on the stove or in a crock-pot whether made with potatoes or served over potatoes (or even noodles), whether with wine or without, or even with beer. I can hardly wait for a lazy snowy day to make stew, and when winter is over, I always wish I would have made more.
Beef can be a budget buster; look for cuts that can be stretched with sides, cuts that can come to the table more than once & great sales. Many dishes may be made with more than one type of beef.