Burgundy Slow Roast Beef

Serves 36

16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste

PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.

REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.

Sirloin Strips in Wine Sauce

Serves 32

6 small chopped onions
6 cloves garlic, minced
12 T butter
salt & pepper to taste
18 lbs sirloin, cut into strips
90 fresh mushrooms (Kimmi--don't go too overboard here. prob. don't need that many!)
1 T basil
1 T marjoram
6 10.5oz cans regular strength beef broth
1 1/2 c cooking sherry
6 c red wine (i'm salivating)

Brown onion and garlic in butter in skillet. Salt and pepper steak. Add steak to onion mixture and brown. Add mushrooms, basil, marjoram, and beef broth. Cook slowly for an hour. Add sherry and cook for 1/2 hour more. Cool completely. Freeze, using freezer bags.

To serve:
Thaw completely and reheat in saucepan. Serve over rice with cashews on top! YUM!

Teriyaki Beef

2 lbs. top sirloin

Cube: top sirloin, red peppers, whole mushrooms, green peppers, whole onions

Marinade:

1 C brown sugar

2/3 C ketchup

2/3 C vinegar

½ C soy sauce

½ C vegetable oil

½ t minced garlic

2 t ginger

Combine ingredients for marinade. Add meat and vegetables and marinate overnight. On skewers, alternate vegetables and meat and grill about 10 minutes on each side.

Mom's Chili

10 lbs lean ground beef
10 lbs italian sausage
light red kidney beans
dark red kidney beans
stewed tomatoes
tomato sauce
chili seasoning
oregano
brown sugar
diced onions
diced green peppers
minced garlic

I can't give you the exact measurements because I would have to kill you all. OK...maybe it's not that much of a secret. I just know how much to put in. I don't measure. It's the recipe my mother has made since we were little kids. And we LOVED it....trust me...most Floridians don't eat chili so you know it has to be good! My suggestion is to stick it in the crockpot and let it simmer for 6 hours. Let those juices jive. It's a beautiful thing.
Let me know what you think.

Favorite Beef Stew

1/2 bag of carrots
3 ribs celery (cut up)
2 large potatoes (peeled and cut up)
1.5 C chopped onion
1/2 bag of green beans (opt.)
1/2 bag of corn (opt.)
3 cloves garlic
1 bay leaf
1.5 T Worcestershire sauce
3/4 t dried thyme leaves
3/4 dried basil
1/2 t black pepper
1.5 lbs. slew meat
1 can diced tomatoes
1 can reduced sodium beef broth
1/4 c flour
1/2 c cold water

Layer: carrots, celery, potatoes, onions, garlic, bay leaf, Wor. sauce, thyme, basil, pepper, beef, tomatoes, with juice and broth. Cover and cook LOW 8-9 hours.

LATER AFTER COOKING: To thicken--turn slow cooker on high. Mix flour and water (I use a whisk to get rid of lumps) and then add 1/2 C of cooking liquid. Add mixture to cooker. Stir to mix well. Cover and reheat.

***I usually add a splash or red wine to this--makes it yummy!
***I have also added extra broth and water to this and then added tapioka if anyone is interested.
***Since I'm making these separately, I can mix/match veggies for how each family would want their recipe.

Continental Beef

6 T butter
1 C minced onion
1 C minced garlic
1 lb. fresh mushrooms (sliced)
2 1/2 lbs. stew meat
8 oz. tomato sauce
2 t. worcestshire sauce
1 T sugar
2 t. paprika
2 t. salt
1/8 t. papper
2 cloves garlic

*Serve With*
1 C sour cream
2 C rice

1. Melt 2 T butter in dutch oven over low heat. Add onion and mushrooms and brown lightly. Remove from pan. Add 1-2 T more butter to pan and melt. Add beef in 2-3 batches and brown. Put beef, mushrooms, and onions back into pan.

2. Combine tomato sauce, Wor. sauce, sugar, paprika, salt, papper, and garlic. Pour over meat. Cover and cook slowly over low heat for 2 1/2 hours or until meat is tender. Stir occasionally. Cool the meat mixture. Seal and freeze.

To Serve:
1. Thaw mixture completely. Warm in saucepan, do NOT allow to boil. Serve over rice or noodles. Add sour cream before serving and stir until creamy.

Taco Soup

10 lbs cooked Ground Beef
10 cans Corn
10- 4.5 oz cans Green Chilies
10 cans Diced Tomatoes w/ Chilies
10 cans Diced Tomatoes
10 cans Pinto Beans
10 cans Navy Beans
10 cans Red Beans
10 pkgs HiddenValley Ranch
10 pkgs Taco Seasoning
30 cups Water
Add all ingredients and simmer. Cool, then place in freezer bags and freeze flat.

Serving Day Instructions: Thaw and put in crock pot on low for 8 hours or high for 3 hours. This soup tastes better the longer it simmers! Serve with tortilla chips and cheese.

Mexi-Stuffed Peppers

15 lbs lean ground beef
5 c. diced onions
1/2 c minced garlic
10 c frozen corn
10 c cooked rice cooled
150 oz. tomato sauce
2 1/2 c taco seasoning
6 bell peppers per entree--the recipe calls for red bell, but it doesn't matter.

Brown beef, onion, and garlic in a large stockpot over medium heat until beef is no longer pink, about 30 minutes. Drain and discard fat. Cool beef. Stir in corn, rice, tomato sauce, and taco seasoning.

To prepare:
Completely thaw one entree in fridge.
preheat oven to 350.
Wash, cut off tops, and remove the seeds from the peppers. Fill each with meat mixture. Sprinkle with cheese. Place on a greased rimmed baking sheet. Bake for 35 minutes or until filling is hot.

Serve with salad and rolls.

Curry Beef Stir-Fry

Cook time - 30 min -reheat
Servings - 8

INGREDIENTS
1 tablespoon and 1 teaspoon cornstarch
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1/2 cup cold water, divided
2 tablespoons and 2 teaspoons vegetable oil, divided
1-1/4 pounds boneless sirloin steak, cut into thin strips
1-1/3 garlic clove, minced
1/8 teaspoon ground ginger
1-1/3 small onion, cut into wedges
1-1/3 cups sliced celery
1-1/3 medium green pepper, cut into 1-inch pieces
4 Roma tomatoes, cut into wedges

SAUCE:
1 tablespoon and 1 teaspoon cornstarch
2/3 cup cold water
1/4 cup ketchup
1 tablespoon and 1 teaspoon reduced-sodium soy sauce
1-1/4 teaspoons curry powder

Serve over Hot cooked white or fried rice