un net it...cub it and have this:

It's one of my favorite meals..

BEEF BURGUNDY

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This is a delicious recipe inspired from one of my "great-Chef- loopie-buddies", Cheryl, on AOL. This aromatic dish will have you drooling during cooking time!

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2 pounds round steak, cut into 1-inch cubes

2 tbsp. vegetable oil

1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 cup beef broth

3/4 cup Burgundy wine (I use any red)

1 tsp. beef bouillon granules (don't add)

1 clove garlic, minced

1/2 tsp. salt

1/2 tsp. seasoned salt (I just use t of Italian seasoning for this and the herbs below.)

1/4 tsp. marjoram

1/4 tsp. thyme

1/4 tsp. pepper

1 tbsp. cornstarch dissolved in 1 tbsp. water

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1. Combine flour, 1/2 tsp. salt and 1/4 tsp. pepper; coat beef in flour mixture.

2. Heat oil in large skillet; brown beef on all sides, working in batches if necessary. Drain beef.

3. In crock pot, combine beef, beef broth, wine, bouillon and seasonings. Cover and cook on low heat for 6 to 8 hours, until meat is tender.

4. Turn control to high and stir in cornstarch mixture. Cook for 15 minutes. Serve over rice, pasta or mashed potatoes. Yield: 4 servings.

or this

FRENCH RAGOUT

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This dish is similar to beef stew, only cooked on the stove and much quicker. I always serve this with piping hot bread for dipping. Reminds me of Halloween as this is the perfect warm dish to serve the eager trick-or-treaters before their eve of fun.

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1 lb. beef stew meat

2 tbsp. cooking oil

1 medium onion, sliced

3 tbsp. butter

1 beef bouillon cube

1-1/2 cups water

1 cup beef gravy

1 lemon slice

2 cups diced potatoes

1 cup sliced carrots

3/4 tsp. salt

1/4 tsp. pepper

1 tbsp. cornstarch

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1. In a large skillet, brown beef in hot oil. Drain and set aside.

2. In same skillet, cook onion in butter until just tender. Add beef, bouillon, water, gravy, lemon, potatoes, carrots, salt and pepper. Bring to a boil; cover and simmer 25 minutes.

3. In a small bowl, blend 1/4 cup cold water with the cornstarch. Stir into beef mixture. Bring to a boil, stirring contstantly. Simmer, uncovered, 5 minutes. Remove lemon slice. Yield: 4 servings.

Here is a link that might be useful: Here as some more from Stephs Country Kitchen with help from Way Back Machine

thanks for your reply Terri. That first one looks incredible! I wanted to make the roast tonight though so I just did kind of a pot roast with it - and it was good, but I will save your recipe to use for another roast that's for sure!

Thanks!

Stacy

Stacy, I like sirloin so I'd have high heat roasted it very rare and then sliced thinly. If Ashley had her way I'd put it into the crockpot until it shreds, then add BBQ sauce and put it on buns...

Annie

hmmm Annie, I wish I had read this before. I just don't know enough about the different cuts. After cooking it, I thought it would be good kind of like I do my flank steaks which is how you described...it was good, but I think a bit overdone. So I will take notes for the next one! should I have another one in a quarter cow???