Beef Stew

Serves: 4
Ingredients:
1/4 cup vegetable oil		1/3 cup tomato paste
21/2 lbs. stewing beef (1/2	” cubes)	3/4 cup red wine
salt and pepper to taste		1 qt. brown stock
4 tbsp. flour	3 tbsp. fresh parsley, chopped
4 white potatoes		1/2 tsp. dried thyme
1 cup dice onion		2 bay leaves
3/4 cup carrots, 1” pieces		3/4 cup celery
1 tsp. chopped garlic

Method:

1.Set temperature to 375°F. Keep lid off. Heat oil in skillet.

2.Season meat with salt, pepper and flour. Add to hot oil. Brown on all sides. Do meat in 2-3 batches if necessary. Set aside.

3.Combine potatoes, onion, carrot, celery and garlic in skillet (add 1-2 tbsp. of oil to skillet if if necessary). Cook for about 10 minutes, allowing some browning to occur.

4.Lower to 325°F. Add paste. Cook about 5 minutes. Add wine, let it boil about 5 minutes to remove alcohol.

5.Return browned meat with juices to skillet. Cover meat with stock, add seasonings and allow mixture to come to a boil. Reduce temperature to warming.

6. Simmer 21/2 to 3 hours or until tender. Turn the unit off.

Beef Stroganoff

Serves: 4

Ingredients:

3 tbsp. olive oil

2 lbs. beef tenderloin, sliced 1/3” thick or sirloin tip 2 tbsp. butter

1/2 cups mushrooms, 1/4” slices 1/2 cup onion, sliced thin

1/2 cup sour cream

1 cup prepared beef gravy

1 tbsp. dijon mustard

salt and black pepper to taste Method:

1.Set temperature to 350°F.

2.Heat oil. Saute beef until desired doneness. Remove and keep warm.

3.Add butter to the skillet. Saute mushrooms and onions.

4.Lower to 300°F. Add sour cream, gravy and dijon mustard. Simmer for 2 minutes.

5.Return the beef to the skillet. Season with salt and pepper

6.Steamed rice, noodles or risotto go well with this preparation. Turn the unit off.