Beef Pot Roast

1 can condensed cream of mushroom soup
1  package dry onion soup mix (I use Korrs)
1 1/4 cups beef stock
900g - 1KG beef blade roast
3 carrots, peeled and cut into sticks
2 onions, halved
6 mushrooms, halved

5 potatoes

Salt and pepper the beef and brown on all sides.

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and stock. Place pot roast in slow cooker and add veggies around the edges, making sure to dunk them in the soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
20 minutes before serving, peel and cook the potatoes for mashed potatoes.
 
The meat should fall apart and you will have a hard time not drinking the gravy!
 
Recipe adapted from here and tweaked to suit our taste.

French Onion Soup with Beef

5 large brown onions, sliced
2 Tbp butter
1 Tbp brown sugar
2 Tbp plain flour
150ml of dry sherry (or half a beer in a bottle)
1.5 litres of beef stock
handful thyme
A crusty baguette, sliced and toasted with Parm cheese on top
1 lg piece of beef chuck, diced

1. Melt the butter in a saucepan over a medium heat. Add the onions, sprinkle generously with sea salt and cover the saucepan. Cook for 15 minutes, stirring occasionally.


2. Uncover and stir in the sugar and cook for a further 30 minutes or until the onions have turned a deep, golden brown colour, stirring occasionally. Then add the flour and stir for 3 - 5 minutes.

3. Stir in the beer and then the beef stock and bring back to the boil.

4. Place beef and onion soup mixture into a slow cooker and cook on low for 8 hours.

5. Directly before serving bake the bread topped with cheese at 180 C for 7 minutes or until melted.

6. Butter the toasted baguette slices and top with the grated cheese. Place them under the grill until the cheese is bubbling hot and melted. Pour the soup into individual bowls and float the rounds of toast on top of the soup. Serve immediately.

Poor Man's Beef Wellington

•1 pound fresh asparagus, washed and trimmed
•6 ounces white or crimini mushrooms, cleaned
•2 tablespoons minced shallots
•2 tablespoons dry white wine
•2 cloves garlic
•2 teaspoons salt
•1/2 teaspoon black pepper
•1 1/2 pound ground chuck
•6 freshly baked croissants, cut in half lengthwise
•Dijon mustard

1.Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.

2.Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).

3.Form 6 oblong or oval shaped patties (so that later they fit the croissants!)

4.Place the patties in the pan and cook, turning only once.

6.While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.

7.Towards the end of cooking, place the croissants on the grill to toast a bit too.

8.To assemble your masterpiece, spread dijon mustard, place a patty on each bottom bun, add a couple of asparagus, add the top of the croissant and dig in!

Recipe from: Poor Man's Beef Wellington

Sesame & Garlic Beef

1/4 cup vegetable oil
1/3 hoi sin sauce
3 garlic cloves, crushed
2 tsp sesame oil
750g beef
1 red onion, sliced
1 lg red capsicum, sliced
150 g snow peas
150g g broccoli
1 tbs sesame seeds, toasted

Combine 2 tbs oil, hoi sin sauce, garlic and sesame oil in a large bowl. Add beef and stir until well combined. Stand for 20 minutes.

Heat wok over high heat, add 2 tbs oil to cover base. Add beef in batches and fry for 2 minutes or until browned, adding more oil if necessary. Remove cooked meat to a bowl before adding more.

Add onion, capsicum and broccoli to wok and fry for 1 minute. Add snow peas and 1 tbs water. Toss until well combined. Return beef to wok and toss to re-heat. Sprinkle with sesame seeds and serve.

Thai Beef Salad

1 bag coleslaw mix
1/2 red onion, finely diced
1cucumber, diced
4 tomatoes, diced
1 packet crunchy noodles
1 piece of steaf, cut into slices and marinated with dressing for 2 hours

Dressing:
1 lime, juiced
4 Tbs soy sauce
4 Tbs corriander paste
4 Tbs chili paste
4 Tbs olive oil
4 tsp fish sauce
4 tsp minced garlic

Combine all salad ingredients together except for crunchy noodles, set aside. Combine dressing ingredients together. Pour half over meat strips, refrigerate for at least 2 hours. Cook steak in dressing until medium rare. Pour remaining dressing over salad. Top with cooked steak and crunchy noodles.

Pot Roast with Vegetables

Serves: 6

1 can (4 oz) condensed cream of mushroom soup with roasted garlic
1 box (2.2 oz) beefy onion soup mix (2 pkts)
1/3 cup dry red wine
1 tsp dried rosemary, crushed
2 cloves garlic, thinly sliced
3-lb boneless beef chuck roast
4 carrots, cut in 2-in. lengths
2 parsnips, peeled, cut in 2-in. lengths
5 medium red-skinned potatoes, sliced 1/2 in. thick


Whisk soup, soup mix, wine, rosemary and garlic in an oval 2 qt or larger slow-cooker until blended. Add beef; turn to coat. Arrange carrots, parsnips and potatoes around meat. Cover and cook on low 8 to 10 hours, or until meat and vegetables are tender. Remove meat to cutting board and slice. Place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon some gravy on meat. Serve remaining gravy at the table.

Beef Stroganoff

Serves: 2


12 oz beef tenderloin or sirloin, cut into bite sized pieces
2 tbsp butter
1/2 cup finely chopped onion
2 tsp beef bouillon cubes
2 cups sliced mushrooms
2 tbsp flour
1 minced garlic clove
1- 8 oz carton sour cream
2 tsp Dijon mustard
1 cup pasta


Slice meat into bite sized pieces. In a small bowl stir together sour cream and flour. Stir in bouillon granules, 1/2 cup water and 1/4 tsp black pepper; set aside.

In large skillet cook and stir the meat, mushrooms, onion and garlic in hot butter over medium-high heat for 5 minutes or until desired doneness. Drain off fat. Stir sour cream mixture into skillet. Cook and stir until thickened and bubbly. Serve over noodles.

Swiss Steak

Serves: 2 (maybe more, but we are big eaters)

4 pieces round steak
1 brown onion, quartered
6 mushrooms, sliced
2 beef stock cubes
2 cups water
flour

Flour each side of the beef and brown in a pan with a little oil. Place in large, well greased baking dish. Mix 2 cups hot water with 2 bullion cubes. Pour into baking dish. Add onion and mushrooms. Cover with aluminum foil or lid, bake for 1.5-2 hours at 300. Serve with mashed potatoes.