Steak Soups and Beef Stews
Beef Soup for a PARTY!

2 lbs Beef Chuck Roast
2 lbs Ground Beef
4 beef bouillon cubes
3 potatoes, peeled and diced
1 (14 1/2 ounce) can cut green beans
1 (15 7/8 ounce) can black-eyed peas
1 (15 ounce) can lima beans
1 onion, diced
1 (28 ounce) can crushed tomatoes
1 (15 1/4 ounce) can kernel corn
1 (15 ounce) can sliced carrots
1 (16 ounce) bag frozen cut okra
2 (8 ounce) cans tomato sauce
  salt and pepper
1 1/2 teaspoons garlic powder
1 bay leaf
1 teaspoon basil
1 cup elbow macaroni

 >> Put Beef Roast in a large dutch oven with enough water to cover it. Bring to a boil and add bouillon cubes. Simmer, covered, approx 1 hour or until meat is almost done. Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
 >> While the Beef Roast simmers, brown and drain Ground Beef.
 >> When Beef Roast is done, cut into 1" square cubs. Add all remaining ingredients. Simmer approx 30 minutes or until vegetables and pasta are done. If the soup seems to be too thick, additional water (or beef broth) may be added.

2 lb (1kg) Beef Chuck, Shoulder or Blade, cut into 1" cubes
4 Tbs flour
1 tsp salt
1/4 tsp black pepper
1 oz (2 Tbs) butter
1 Tbs vegetable oil
1 large onion, finely diced
2 Tbs brandy, warmed (optional)
1 bay leaf
2 pints homemade beef stock
6 oz mushrooms, wiped clean
6 fl oz 1 cup sour cream

8 oz (1/2 lb) breadcrumbs made from day-old white bread
4 Tbs water
2 eggs, lightly beaten
1/4 tsp salt
1/4 tsp black pepper
1 1/2 Tbs chopped fresh parsley
1 onion, grated
1/2 tsp ground mace

 >> Preheat the oven to 325°
 >> Mix the flour, salt and pepper together on a large plate. Roll the beef cubes in the flour mixture until they are lightly coated. In a large frying pan heat the butter and oil over moderate heat. Add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent. With a slotted spoon, remove the onion and set aside on a plate. Add the Beef cubes to the pan a few at a time. Brown them well, adding more oil and butter if necessary. Remove the Beef cubes as they brown and place them in a large oven-proof casserole. If you are using the brandy put it in a metal ladle. Set it alight and pour it still burning, over the beef cubes in the casserole. When the brandy has stopped burning (removes the Alcohol), add the onion to the casserole with the bay leaf and stock. Cover the casserole and place in the oven to cook for 2 hours.
 >> While the meat is cooking, make the dumplings. Put the breadcrumbs into a large mixing bowl. Add the water a little at a time and toss lightly with a fork. The breadcrumbs should be just moistened, not soggy. Still using the fork, lightly mix in the eggs. Add the salt, pepper, parsley, onion and mace. With floured hands, shape the mixture into walnut sized balls. Add the dumplings to the casserole, with the mushrooms, cover and cook for 30 minutes. Spoon over the sour cream just before serving.
Serves 8

President Dwight D. Eisenhower's wife ‘Mamie’ loved
parties and the couple was known for grand
entertaining. Dishes served during "Ike's" boyhood in
Abilene, Kansas shared the menu with European
cuisine during the Eisenhowers' 8 years in the White
House. Originally, this recipe from the Eisenhower
Presidential Library fed a crowd of 60. We've reduced it
to a family size portion.

2 pounds Chuck Roast, cut into 1-inch cubes
2 tablespoons cooking oil
2 cloves garlic, halved
1 sprig fresh thyme or 1 teaspoon dried thyme
1 bay leaf
5 cups beef stock
3 medium potatoes, peeled and cubed
8 small carrots, peeled and sliced
1/2 pound frozen pearl onions
2 small tomatoes, cubed
3 tablespoons butter, melted
3 tablespoons all-purpose flour

 >> In a Dutch oven or large kettle, brown Beef in cooking oil. Tie garlic, thyme and bay leaf in a 100% cotton cheesecloth bag. Add to meat with beef stock or broth.
Bring to boiling; reduce heat; cover and simmer for 1 hour or till meat is
nearly tender.
 >> Add potatoes, carrots, onions and tomatoes. Cover and simmer for 1 hour more. Remove cheesecloth bag.
 >> Mix butter and flour till smooth. Stir into beef stew.
Cook and stir for 3 minutes more. Season to taste with salt
and pepper. Makes 8 servings.

If you have an electric skillet, that's a good-sized pan for making this stew. But a Dutch oven is also useful. If you have the patience, cook two or three pieces of bacon in the pan first, set the bacon aside, and use the bacon fat (instead of vegetable oil) for browning your beef, then crumble the bacon over the stew in the last few minutes of cooking

2 to 3 pounds Beef Chuck, Shoulder or Blade
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 onion
2 cups beef broth (or homemade)
5 medium potatoes
5 carrots

 >> Cut beef into two to three inch cubes (remove and discard any excess fat as you do). Sprinkle cubes with salt and pepper.
 >> Heat oil in a heavy pan over high heat. Add beef cubes, but do not crowd. Brown the beef well, turning as necessary and turning the heat down if the residue on the bottom of the pan appears to be burning. Remove browned meat to a plate.
 >> Cut onion into 1/4" slices. Add onion to pan. Stir to bring up any brown residue at the bottom of the pan. Lower heat to medium and cook onion about 5 to 10 minutes, stirring occasionally or until limp and well-browned.
 >> Heat oven to 300 degrees
 >> Return meat to pan with any residual juice. Add beef broth, bring to a boil, reduce heat and cover. Place the meat in the oven and cook 1 hour (see next).
 >> Quarter potatoes, quarter carrots adding them to the pan and cook for another hour.
Serves 8
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September 2012