Marlboro Chuckwagon Stew

Serves: 8

Cooking Time: 2 hr 45 min

Ingredients

·         2 ¹/2 pounds beef stew meat

·         2 tablespoons flour

·         1 tablespoon paprika

·         1 teaspoon chili powder

·         2 teaspoons salt

·         3 tablespoons vegetable shortening

·         2 onions, sliced

·         1 clove garlic, minced

·         1 (28 oz) can tomatoes, undrained

·         3 tablespoons chili powder

·         1 tablespoon ground cinnamon

·         1 teaspoon ground cloves

·         ¹/2 teaspoon crushed red pepper

·         2 cups cubed potatoes

·         2 cups sliced carrots

Instructions

1.    Coat beef in mixture of flour, paprika and 1 teaspoon chili powder and salt. Brown in melted shortening in a large Dutch oven, slowly. Add onions, garlic and cook until soft.  

2.    Add tomatoes, 3 tablespoons chili powder, cinnamon, cloves and crushed red pepper. Cover and simmer 2 hours. 

3.    Add potatoes and carrots and cook until vegetables are done, about 45 minutes.

Beginner's Luck Beef Stew

Ingredients

·         3 pounds chuck roast, cut into 1-inch cubes

·         1 16-ounce can whole peeled tomatoes, undrained

·         1 quart baby carrots, rinsed

·         5 medium-sized white potatoes, peeled, cut into 1-inch chunks

·         2 medium-sized onions, diced

·         2 cloves garlic, crushed

·         2 green bell peppers, cut into 1-inch squares

·         1 8-ounce can Campbell's Cream of Mushroom soup, undiluted

·         2 cups all purpose flour

·         1 ¹/2 cups white vinegar

·         1 tablespoon salt

·         1 teaspoon black pepper

·         1 teaspoon vegetable oil

Instructions

1.    Clean and chop veggies, then dice onions.

2.    Pour some oil into a frying pan and heat. Fry onions until somewhat clear 

     and then add crushed garlic to pan and fry for 1 minute while stirring to release garlic oils.  

3.    Place onions/garlic into Crock-Pot with veggies.  

4.    Pour a drop of oil into the same frying pan and lightly brown the beef cubes.  

5.    Add beef to Crock-Pot. 

6.    Pour entire can of tomatoes into Crock-Pot. Stir the ingredients in the pot.  

7.    In the empty tomato can, mix salt, the teaspoon of oil, pepper, and vinegar.

     Add water to the can to fill it, then pour can's contents into the Crock-Pot and stir. 

8.    Cook on low heat for 1 to 2 hours, then add soup and stir in flour.  

9.    Leave covered pot on low heat for about 8 hours.

Notes

• Best to start this stuff in the morning to have for dinner or after dinner to eat the next day.  
• Have plenty of biscuits ready. 
• This recipe makes about 1 1/2 gallons of stew.  
• Refrigerate after cooling to room temperature.  
• Substitute 2 cups white wine for vinegar, do not substitute salt.  
  
• A third bell pepper adds color and flavor.  


• Reduce salt to 1 teaspoon and add celery and extra bell pepper

        for "greener" flavor. 

Beef and Vegetable Stew

Serves: 6

Cooking Time: 8 hr

Ingredients

·         6 medium white potatoes (about 2 lbs) peeled and cubed

·         6 medium carrots, peeled and cut diagonally into 1/4-inch slices

·         1 onion, coarsely chopped

·         1 celery rib, chopped

·         2 pounds beef stew meat or chuckroast, trimmed of fat and cut into 1-inch cubes

·         3 tablespoons all-purpose flour

·         ¹/2 cup beef broth

·         1 cup dry red wine

·         1 can corn, drained

·         1 can green bean, drained

·         ¹/2 bag frozen peas

·         Salt and pepper, to taste

Instructions

1.    In a 6-quart slow cooker, mix the potatoes, carrots, onion and celery. Toss the beef with flour to coat evenly. Add to the slow cooker. Top with the beef broth and red wine, pepper and salt. Cover and cook on the high setting 1-1 1/2 hours. 

2.    Reduce the heat setting to low and cook 7 hours longer, or until the beef is tender, stirring once or twice during cooking.  

3.    Add the corn, beans and peas and cook for one more hour or until hot through. Season with salt and pepper to taste.

Deli Roast Beef

Serves: 20

Cooking Time: 50 min

Ingredients

·         5 pounds top round roast

·         garlic salt, to taste

·         coarse black pepper, to taste

Instructions

1.    Preheat oven to 500F degrees.

2.    Bring the meat to room temperature and season with the garlic salt and the pepper.

3.    Place meat in a shallow roaster pan with a rack to sit the meat on.

4.    Cook the roast at 500F degrees.  Time varies according to your desired doneness:

o    6 minutes per pound for rare

o    7-10 minutes for medium-rare or medium 

5.    Turn off the oven and let the roast sit in the oven for 1 1/2 hours before opening the door.

Notes

• I use a 4 to 6 pound top round roast, but you can use a smaller one - remember it will have less rare meat. You may have trouble finding top round roast (same as London broil), but roast is much thicker and makes nice size slices for sandwiches. Ask the butcher for one if they aren't in the meat counter.  
• If you're serving the roast after it has coooled, you can reheat it at 350F degrees for 30 minutes.  You will have some drippings in the bottom of the pan, which you can add some water to and cook down for au jus gravy. 
• If you opt to chill the roast beef after cooking, slice and serve it on a sandwich with garlic - it's delicious!  

Aunt Jane's Famous Baby Back Ribs

Ingredients

·         2 tablespoons extra virgin olive oil

·         2 bunches spring onions, chopped

·         2 cups red onions, chopped

·         8 large garlic cloves, chopped

·         2 cups plus 3 tablespoon dark brown sugar, packed

·         1 cup ketchup

·         1 cup tomato paste, about 9 ounces

·         1 cup Grey Poupon mustard

·         1 cup spring water

·         ¹/4 cup Worcestershire sauce

·         ¹/4 cup lite soy sauce

·         ¹/2 cup white vinegar

·         ¹/2 cup apple juice

·         3 cut jalapeno chilis

·         2 tablespoons hot sauce

·         3 tablespoons ground cumin

·         2 cups sour mash bourbon

·         1 tablespoon chili powder

·         1 tablespoon dry mustard

·         1 teaspoon grounded cloves

·         2 teaspoons grounded pickling spices

·         1 tablespoon coarse salt

·         1 ¹/2 teaspoons cayenne pepper

·         1 ¹/2 teaspoons ground cardamom

·         1 ¹/2 teaspoons ground cinnamon

·         6 pounds baby back pork ribs (about 3 whole racks)

Instructions

1.    Heat oil in heavy large pot over medium-low heat. Add green onions, red onions and garlic and saute until tender, about 15 minutes. 

2.    Mix in 2 cup brown sugar, ketchup, tomato paste, mustard, water, Worcestershire, soy, vinegar, apple juice, jalapenos, hot sauce, and cumin, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. 

3.    Mix cumin, chili powder, mustard, cloves, pickling spices, brown sugar, salt, cayenne, cardamom and cinnamon in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.  

4.    Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. 

5.    Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. 

6.    Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl. Return ribs to barbecue.  

7.    Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. 

8.    Serve ribs with warm sauce.