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Easy Oven Beef and Vegetable Stew


1 1/2 lb (750g)stewing beef
1/4 cup(50ml)all purpose flour
6 small onions
2 large potatoes cut in chunks
3 large carrots cut in chunks
3 cloves of garlic minced
1 1/4 cups(300ml) beef stock or canned bouillon
3 cups (750ml) water
2 cups(500ml) diced turnips
1 can (71/2oz/213ml)tomato sauce
1/2 tsp (2ml)dried oregano
1 bay leaf
1 tsp(5ml)driend thyme
1/4 tsp (1ml) freshly ground pepper
1/2 tsp (2ml) grated orange rind (optional)


Remove all visible fat from beef,cut beef into 1 inch /2.5cm cubes.
In a large casserole or Dutch oven toss beef with flour.Add potatoes,carrots,garlic,turnip,water,beef stock,tomatoe sauce,thyme,oregano,pepper,bay leaf and orange rind:stir to mix.
Bake Covered in 325/160C oven for three hrs stirring occasionally.
Remove bay leaf.Makes 8 servings

You can make this a day in advance and refrigerate.
The flavors of the stew are always better the second day/
I serve this with warm french bread or dinner rolls.

A really easy recipe I use all the time, low preparation time, great taste... what more could you ask for?! A ground beef casserole recipe, made with lean ground beef, rice, chopped onions and peppers, and tomatoes, along with seasonings.

BEEF AND RICE CASSEROLE

INGREDIENTS:
• ~1 pound (~600gr.) lean ground beef
• 3 large onions, sliced
• 1-2 cloves garlic, minced
• 1 carrot, chopped
• 1 large green bell pepper, seeded, chopped
• 1 can diced tomatoes with juice
• slightly less than 1/4 cup water
• 1 1/4 cup uncooked long-grain rice
• 1 teaspoon chili powder (or other seasonings to taste)
• 1 to 2 tsp salt, or to taste
• 1/2 teaspoon pepper, or to taste

PREPARATION:
Lightly grease a 2-quart casserole dish. Brown beef and onions in a large skillet over medium-high heat. When onions are translucent, add garlic, carrot, and green pepper; cook until green pepper is softened.
Remove from heat; stir in remaining ingredients (use the water to get the most out of the can of diced tomatoes). Transfer mixture to the baking dish; cover with lid or foil and bake at 355°F for 45 minutes. Remove tinfoil cover and bake for 15 minutes longer.
Serves 4 to 6 (or 3 really hungry basketball players)

This is an easy crowd pleaser.

Lazy Lasagna

Browned and drained ground beef (or other meat)
Tomato based pasta sauce
Wide egg nooodles, cooked
Grated cheese - a mixture of cheddar and a mild white cheese like mozzarella works best

Mix the meat and sauce together, add spices and herbs to taste (lots of garlic, please). You want it fairly wet - not too thick. Stir into the cooked noodles. Put half the meat sauce/noodle mixture into wide baking pan, sprinkle half the cheese. Add the other half of meat sauce, then top with the rest of the cheese. Bake in medium oven until cheese is browned and bubbly, serve with garlic bread and a salad.

So, my friend was telling me about putting your carne asada in tampico orange juice and adding a few other spices and then grilling it up.

ethanross86, I don't understand your post at all. If you have a recipe can you put it in full for us? We need a list of ingredients and cooking instructions.

Thanks.

My recipe for Spag Bol. Should serve six.

Ingredients:
2 pounds of not too lean beef mince
3 Medium onions, chopped
2 400gm tins of quality chopped tomatoes
4 oz smoked streaky bacon
1/2 bottle of a decent red wine
4-6 oz mushrooms
1 large carrot chopped into small dice
2 beef OXO cubes
2 bay leaves
Basil
Oregano
Garlic
Tomato puree.

1 bottle of wine to consume whilst cooking.

Method:

Dry fry the mince in batches, putting each batch in a large pan.
Add the chopped tomatoes.
Add the carrot, garlic and onions to the pan that fried the meat, if required add a LITTLE olive oil.
When the onions have softened and started to brown, remove with a slotted spoon and add to the mince along with the tomato puree.
Crumble in the OXO cubes, add half of the red wine, the basil, oregano and bay.
Wipe out the frying pan, and dry fry the chopped smoked bacon. Add garlic to taste half way through. When cooked, add to the mince.
Cook on a very low heat for at least an hour. If it starts to dry out add a little more red wine. Worcester Sauce can be added at almost any stage after all the ingredients are in the pan.
Half an hour before serving, chop the mushrooms and add to the pan. Turn up the heat a little. If you like it a little bit more 'herby' you can add more ten minutes before serving.

Serve with pasta cooked whichever way you like, and don't forget the garlic bread.

Sounds pretty good RMG, i'll have to give it a go.
I have a good pasta dish with bacon in it if you are interested. Yum yum.

Thanks adz, but I can't stand pasta. I have mine with rice. But why not post the recipe anyway. I'm sure there a lots of people who will like it.

(In response to PurpleFan's request for a pot roast recipe:)

I don't really have a specific recipe, I make it fairly often and just wing it.
Just beef broth is fine, that's the way I usually do it. Even plain water is fine, but you really should brown it, or it'll be kind of bland. Deglaze the pan with some broth or water or whatever if you brown in a separate pan. Just add whatever herbs you like--I usually do garlic, thyme, salt, pepper, whatever sounds good at the moment. If I have any of that 4 color mixed peppercorns, I throw those in, that's really nice. It's very easy to personalize. Soon you will have your very own PurpleFan Potroast!
I do mine on the stovetop if the weather's hot, or in the oven if not.
It's one of those things that you really can't do too many horrible things to, unless you over-cook it. Don't let it dry out--ick.

Since we are in the midst of the Holidays, I thought we could share some of our favorite recipes. I see friends posting and 'pinning' on Facebook - how about we share some of those yummies here as well?