Autumn Beef Simmer Recipes

Steps:

• In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add meat, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil and butter. Add onion and garlic; cook and stir for 2-3 minutes. Stir in the carrots, celery, water, bay leaves, bouillon, thyme and remaining pepper. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours., Stir in pumpkin. Return to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat and pumpkin are tender. Discard bay leaves.

Steps:

• Cut roast into 2 inch piecea.
• in a dutch oven place chopped onions, roast, and bacon.
• cook over medium heat stirring often until roast is browned 8-10 minutes.
• heat oven to 325 add veggies and other ingridients.
• cover and bake for 1 1/2 hours. uncover and bake for 2 1/2 hours.

Steps:

• Heat oven to 325°F.
• In dutch oven plce onions, bacon and roast.
• Cook over med. high heat, stirring occasionally, until bacon and roast are browned (8-10 min).
• Stir in vegetables.
• Stir in remaining ingredients and cover.
• Bake for 1-1/2 hour.
• Uncover and continue baking stirring occasionally for 2 to 2-1/2 hours or until roast if fork tender.
• Note> I apologize to the masters of the crockpot cookery, but I'm at home all the time, and I love to "play" with my food, stirring, and tasting, and tweaking along. Please feel free to alter this to fit your lifestyle and preferences.

Steps:

• heat oven to 325*F.
• in Dutch oven place onions, bacon and roast. cook over med-high heat, stirring occasionally until bacon and roast are browned.
• stir in vegetables.
• stir in remaining ingredients, cover, bake for 1 1/2 hours.
• uncover continue baking, stirring occasionally for 2 to 2 1/2 hours or until roast is fork tender.

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

Steps:

• For the filling: slice the onion very finely, liver not so finely, bacon on small cubes, and mushrooms on "leaves".
• Sauté it following this order: First onion, than mushrooms, and liver and bacon together as last (put the new ingredient when the last is soft, and so on).
• Sauté it until all liquid evaporates.
• Season it with salt and pepper.
• When it cools add one yolk, parsley leaves (minced) and nutmeg powder.
• Spread the filling over each steak, fold them in half and close it with toothpicks (3-4 per each steak).
• Cover the steaks with flour and fry them on both sides until they become brownish.
• Pour 2 cups of wine over steaks and cook until alcohol evaporates.
• Add beef stock to cover the steaks completely.
• Add tomato jam and cook for 20-30 minute or meat become soft.
• Five minutes before end, add mustard. Try it, and season it if necessary.
• Serve with rice or potato.