1/4 stick butter
1 lb beef chuck steak, cut into cubes
1 lg sweet onion, sliced thinly
1 cup beef stock
1 pint guiness stout
4 medium potatoes, peeled
2 large carrots, chopped
1/4 tsp each of salt, pepper, tyme, sage, parsley, bay leaf
1. 3lb Lean Salted Silverside or Brisket, soaked overnight
2 small Onions, quartered
8 Cloves
2 sticks Celery , cut into 5cm/2-inch pieces
6 Black Peppercorns
1 Bouquet Garni
18 Baby Carrots
2 tablespoons olive oil
1/2 pound lean beef — cut in 1″ cubes
1 small onion — sliced rings
4 stalks celery — chopped
2 quarts beef broth
1/2 cup chopped carrots
1/2 cup cooked barley
4 tablespoons unbleached all-purpose flour
1 cup cold water
2 tablespoons tomato catsup
1/2 teaspoon worcestershire sauce
Salt and pepper to taste
1 pound lean ground beef
1/2 teaspoon garlic salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Celery — chopped
16 ounces kidney beans — drained
1/2 chopped head cabbage
28 ounces tomatoes
1 can water in empty tom. can
4 beef bouillon cubes
Chopped parsley
In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil.Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. chopped & liquid reserved.
1 lb beef flank steak, get the best you can find
2 medium onions, thinly sliced
1/4 teaspoon salt
1 tablespoon butter
2 tablespoons oil
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, crushed
1 1/2 pounds beef steak, cut into 1 inch cubes
3 medium carrots, chopped
3 medium parsnips, chopped
1/2 cup pearl barley
8 medium potatoes
1 cup beef stock
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
Boil some water in a large saucepan, sufficient to cover the meat, and have approximately 1 inch left above. Put in the large chunks of meat, and lower the heat to keep the stew simmering. Put in the chopped or diced carrots and parsnips. Add herbs, salt and pepper to taste. Let simmer for about 20 minutes.
5-6 lb rolled rib of beef
salt and pepper
Sprinkle meat with salt and pepper
Place on rack in pan and roast uncovered in slow oven, about 300F allowing 30 to 35 minutes per pound. Serve with roast potatoes or Yorkshire Pudding.
4 ounces Plain white flour
2 Small eggs
1/2 teaspoon Salt
10 fluid ounces Milk
4 (100% pork) sausages
1 Kidney, beef
4 tablespoons Shortening
2 Onion; chopped
2 pounds Round steak; cubed
1 1/2 tablespoons Worcester sauce
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Butter; softened
2 tablespoons Flour
2 tablespoons Parsley; minced
1 teaspoon Rosemary
1 teaspoon Oregano
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