Tag: beef stew

Recipes and Cooking

Roast Recipe

Brandi C

Roast Recipe

Here is a simple Roast Recipe.  The good thing about this recipe is that you can freeze the leftovers if you make 2 roasts.  These leftovers can be used in Beef Stew, Vegetable Beef Soup, or any Chinese recipe.

Roast

Chuck roast (now, I used 2 cause I have 5 billion children, but I will tell you what I will do with it at the end of this post!)

Seasoning mix

2 packets Lipton onion soup mix

Worcestershire Sauce

1 can cream of mushroom soup

Water

Directions

I use a HUGE pan with a lid.  You could also put this in a crockpot.  I would not, however, use an Instant pot.  For some reason, when I do a roast in the Instant pot makes the roast tough.

Also, we buy our meat in bulk once a year.  So, all my meat is frozen, and I do not thaw it beforehand.  All that being said, put your roast in your roasting pan.  I think I added about 3 c. water.

On top of each roast, sprinkle seasoning and Lipton onion soup mix.  Then, I take the can of cream of mushroom soup, and I smear it all over both roasts.

Next, I douse the roasts with Worcestershire sauce.  Cover the roasts and slow cook at 250 all day long.

After a few hours, I checked in to ensure enough water.  I kicked the oven to 350 for about 45 minutes and then turned it back down.

This meat was PERFECT.

Now What

Yes, I have a lot of kids, BUT they also eat a lot.  That is one reason I make 2 roasts.  The other reason is to refreeze.

I get 2-gallon size bags and put equal amounts in each baggie.  Squeeze out all the air and freeze.

I will use this for 2 dinners next week (saving money).  One dinner will be beef and broccoli stir fry.  I can add water chestnuts, soy sauce, cauliflower rice, and regular rice.  Mix it with steamed broccoli.

The next meal I will make is vegetable beef soup.  Add tomato juice, marjoram, basil, oregano, seasoning, diced tomatoes, other vegetables, and potatoes.

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Recipes and Cooking

Healthy Vegetable Beef Soup

Brandi C

Healthy Vegetable Beef Soup

This Healthy Vegetable Beef Soup is one of my favorites.  It reminds me of my granny!

Healthy Vegetable Beef Soup

1 lb of lean beef stew meat, marinated and cooked. (I have also used ground beef, leftover pork roast or beef roast, sliced up round steak, and leftover meatballs)
46 oz. tomato juice
Seasoning
Marjoram
Basil
Oregano
Two bay leaves (remove before serving, these are not edible)
Three garlic cloves
One onion
Two c. frozen green beans*
Two c. frozen sweet peas*
lima beans, one c.*
One c. corn*
One lb. squash (or zucchini), cut up
One can stewed tomatoes
Two beef bouillon cubes
Three c. water

You can add any vegetable to this, like black-eyed peas. I just don’t care for them.
If I’m not using the crockpot, I put all my vegetables (not the canned tomatoes) in my pot with three c. of water, the garlic, and all the seasoning (not the bay leaves). I also add in the beef bouillon cubes. I cover that and let it cook on low until the vegetables are tender.

Once they are tender, I add the remaining water, the canned tomatoes, bay leaves, meat, and tomato juice. Now, let that simmer until ready to eat.

A healthier version because I did not add any potatoes. I didn’t add potatoes because of the starch in the corn and the lima beans.

*I only use frozen vegetables because they are frozen at their peak times, and no sodium is added. If you use can vegetables (which I have), be sure and drain them and rinse them off). It really won’t taste any different)*

This Healthy Vegetable Beef Soup brings so much comfort, and I often think of my granny when I make it. She was the queen of hearty, flavorful meals, and this one always reminds me of her warm kitchen. The beauty of this soup is that it’s so versatile—you can use whatever leftover meat you have, and the vegetables can be easily swapped depending on what’s in season or what you have on hand. I love using frozen vegetables because they’re packed with nutrients and flavor, and they save me time. The combination of tomato juice and seasonings adds a rich base, and the beef stew meat, whether marinated or just added as is, makes this soup even heartier. Plus, with no potatoes, this recipe is a lighter take on a classic. It’s a perfect meal for chilly days and provides a satisfying, healthy option for the whole family!

Serves about 10
Calories per serving: 220
Fat per serving: 5 g.