Crockpot Beef

I modified this recipe from the short rib recipe I posted a long time ago.  It is a new family favorite.

2-3 lbs beef (chuck, bottom round, or brisket all work)

4 onions roughly chopped

1 bag baby carrots

3 stalks celery, chopped

3-4 cloves garlic, chopped or garlic paste

salt and pepper to taste

1 cup dry red wine (merlot or cabernet)

2 cups beef broth or stock

3-4 tablespoons flour

I sometimes do this when the beef is still frozen - doesn't seem to matter.

Salt and pepper the beef.  Put all vegetables (including garlic) in bottom of slow cooker/crock pot. Place beef on top of the veggies. Pour wine and broth over top of beef. I usually cook it on high for an hour or two and then switch to low and cook for approximately 6-8 hours. Remove the beef from the pot, then I remove all the veggies and strain the broth. Put the broth into a small pot and whisk in the flour until the sauce thickens. I pour the sauce over the beef and put it back into the slow cooker on warm until everyone is ready to eat. The meat is usually falling apart. I tend to discard all the veggies and serve with other side dishes like mashed potatoes and green beans or whatever your family likes best.

Enjoy!

Oven Baked Macaroni & Cheese - UPDATED VERSION

I was asked to make macaroni and cheese for a function today.  When I went back through my old blog posts and pulled out the original Macaroni & Cheese recipe that I used many times I realized that the old recipe doesn't state the amount of flour to use or the method of blending the flour into the milk to make the roux. I decided to do an update with a more accurate recipe that you will find below.

Oven Baked Macaroni & Cheese

16 oz of uncooked elbow macaroni
1 stick of butter
4 cups of milk
1/2 cup flour
12 oz sharp cheddar (grated) cheese, reserve a handful to sprinkle on top
1 teaspoon of salt (I cut this down from 2 teaspoons in the original recipe)
1/4 teaspoon cayenne pepper
1/4 teaspoon nutmeg
1 teaspoon dry mustard
2 teaspoons all-purpose flour

1. Preheat oven to 350 degrees
2. Cook the macaroni according to the package directions.
3. In a heavy saucepan, melt the butter, whisk in flour to make a paste.
4. Warm the milk in microwave for 2-3 minutes.
5. Slowly add milk to the paste.
6. Whisk in the milk until thickened (about 1-2 minutes).
7. Remove from heat and add the salt, pepper, nutmeg, mustard and cheese, stir until smooth.
8. Stir the cooked macaroni into the cheese sauce and pour into a 3 quart casserole dish.
9. Sprinkle remaining cheese on top and bake for 30 minutes.

(You can easily do half the recipe in a 1-1/2 or 2 quart baking dish or even double the recipe for a large crowd.)

Enjoy!