Wednesday, January 5, 2011

Roast Beef: two ways, two days

 Is there anything that screams winter more than roast beef or stew? Here is an easy way to get two meals out of one large cut of meat.

Roast Beef

One large shoulder roast (or cut of your choice)
One cup water
One onion, quartered
One bay leaf
1/2 tsp dried thyme leaves
Salt and pepper to taste

Place in a crock pot on low for 3-4 hours.

That was easy. On to day two.

Beef Stew

8-12 oz leftover Roast Beef with onions
16 oz beef broth
8 oz mushrooms
2 Tbs olive oil
1 can diced tomatoes with celery and onion
1 can diced potatoes
1 can diced carrots
1 bay leaf
1 tsp dried thyme flakes
salt and pepper to taste

Heat olive oil in large pot while chopping mushrooms. Brown with chopped garlic until tender. Add beef and heat until bubbly again. Add remaining ingredients and heat to boiling. Turn down and simmer until ready to serve. Serve with crackers or rolls.

Of course an easier way is to serve that roast beef is in sandwiches. Either way you can cook once and eat at least two meals from that one. Happy winter cooking!

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