A pair of beefy recipes

Updates are kind of sporadic here at the Inn – I’m having a lot of instances of “so little time” lately. So now, while I have some time, here are a couple more recipes that Ox asked me to post.

Beef Burgundy

Serves 6

1 10 to 11 ounce can condensed golden mushroom soup
¾ cups burgundy
¼ cup quick cooking tapioca
1 teaspoon dried thyme, crushed
¼ teaspoon pepper
3 medium carrots, cut into 1 inch pieces
1 large onion, cut into thin wedges
1 ½ pounds lean beef stew meat, cut into ¾ inch cubes
8 ounces fresh mushrooms, halved
Hot cooked noodles

In a 3 ½ to 6 quart crockery cooker, stir together soup, burgundy, tapioca, thyme, and pepper. Add carrots and onion. Top with stew meat and mushrooms.

Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Serve over hot cooked noodles.

Beef and Barley Soup

Serves 6

1 pound boneless beef chuck pot roast, cut into ¼ to ½ inch cubes
7 cups water
1 cup chopped onion
2 stalks celery, chopped
2 tablespoons instant beef bouillon granules
½ teaspoon dried thyme, crushed
½ teaspoon dried marjoram, crushed
½ teaspoon dried basil, crushed
½ teaspoon dried pepper
½ cup pearl barley, or 1 cup quick cooking pearl barley
1 10 ounce package mixed frozen vegetables

In a Dutch oven or heavy pot, combine beef, water, onion, celery, bouillon granules, thyme, marjoram, basil, and pepper. Bring to boiling. Stir in pearl barley (if using) and return to boiling. Reduce heat, cover, and simmer for 45 minutes. (If using quick cooking barley, add during the last 20 minutes of cooking.)

Stir frozen vegetables into soup. Cook, covered, for 10 minutes more or until meat, barley, and vegetables are tender.

Source: What’s for Dinner? From Better Homes and Gardens Books, Inc. © 1995

Notes from the Hare

For the Beef and Barley soup, you can add more flavor, color, and nutrition by stirring in ½ of a 10 ounce package of frozen spinach with the other frozen vegetables.