I made up this recipe for stew one year during Milwaukee's Summerfest, so I call it Beef Festival. It's not quite traditional, but we like it. Beef Festival 2-3 Lbs beef chuck roast, cut into bite sized chunks. 2 good sized cloves garlic 3 or 4 onions, large dice 2-3 healthy sized tsp of Paprika, if you have smoked, you can replace some or all of the paprika with that. 1 healthy sized tsp of Bouquet Garni (Penzey’s) 1 tsp sugar 1 tsp plus a coupla shakes of Worshestershire salt to taste pepper to taste 1 or 2 bay leaves beef broth or water, about 4-6 cups, depending on how thick you like your stew 4 or so strips of bacon 3-4 good sized potatoes, cut to whatever size you’d like 8 carrots, cut in good sized chunks to cook at the same speed as the potatoes 4 ribs celery, large dice parsley Brown bacon, remove from pan. Then brown beef in bacon fat with the paprika, onion and garlic till the onion is just getting limp. Toss into a pot with the broth and add veggies and spices. Cook till everything is tender, adding water or broth to make it as soupy or thick as you like it. Thicken with flour/water if you prefer. This also works fine with pork. **If using a pressure cooker, cut the veg into larger pieces and leave the garlic whole. Bring to high pressure and cook for 15-20 minutes, less if your beef is cut into smaller chunks, more if it’s bigger. Turn off the heat and let the cooker depressurize naturally. This will result in a more tender beef. I know, this is contrary to Johnliu’s recipe for pressure cooker stew, but after reading and a little experimentation, I’ve found it to be a system that works for me. If the potatoes end up a little mushy, it really doesn’t bother me, but if it might bother you, cut them bigger or add them in stages. Reduce your broth if desired, or add thickener after pressure is released. Stew is such an individual thing�"I like lots of veggies, and I don’t care for peas. So there are lots of carrots and potatoes and no peas in mine. :-) I’ve been known to chuck in some green beans, cabbage, or whatever is in the fridge after the pressure is off, during broth reduction. Cj

I make Ropa Vieja with shredded beef. Here is the recipe, if you are interested, you can make adjustments with what you already have. I don't have a recipe, I just play it by ear. Flank steak Beef broth to cover steak Bay leaf Onion 1/4 tsp sugar Garlic Celery salt 16 oz can tomato sauce 1/4 cup olive oil 1 Tablespoon wine vinegar 1 green pepper, sliced 1/2 tsp oregano Salt Cover steak with broth and bring to a boil. Lower heat and cook until tender-about one hour. Cool in stock then shred. Cook remaining ingredients in sauce pan. Add beef stock and simmer 30 minutes. Add beef and simmer another 30 minutes. Server over yellow rice.

I never freeze meat in the package it comes in from the store. I quick-freeze meat in portions I want to prepare it on a cookie sheet (freeze it just until it is solid - 30-45-minutes). Separate it using parchment or waxed paper, plastic wrap, or put portions in fold-top sandwich bags. Then I vacuum-seal it in FoodSaver bags. I can open a bag and take out what I need and reseal the bag and put it back into the freezer. FoodSaver bags eliminate freezer burn and I can purchase meat in bulk and divide it for our family of two. I quick-freeze patties and put two or three in a fold-top sandwich bag (an amount I would use for a meal), stack them and vacuum-seal the stack of patties in a FoodSaver bag. You can form perfectly nice patties with your hands. I have an ancient Tupperware Patty Maker and it still gets used for making meat, fish, gluten, and bean patties. The Cuisinart model at the link below is similar to my Tupperware Patty Maker. I measure the meat in a measuring cup, or on a kitchen scale, so I have patties that are the same size and the appropriate amount for a serving of meat. You can cut circles out of plastic container lids, plastic plates, etc. (use food-grade plastic items) and use them to separate your patties. It actually works really well. -Grainlady Here is a link that might be useful: Hamburger Patty Maker

I'm back and have a bit more time to respond! Annie, I haven't seen hooves sold in stores around here. I am taking baby steps in getting past the fear factor...chicken feet first, the world next LOL. Cathy, thanks for the shout-out to Gardengirl/Kathy. Beverly, sorry about your lost book! Does your library carry it? Let me know if I can copy/mail you anything fom mine. Oxtail Recipe below. Can you describe how you cook yours to see how the grease factor works? Since I've seen this as mostly stew/braise/soup? Also, I haven't seen much fat in mine. I guess I should, for our health, since heart disease does run in my family. Teresa - '4-5 hours picking meat off the bones' - I'm sorry. I immediately thought of you passing the time at your Saturday farmers market. Sheesh, LOL Peppi, I shared mine, now you share YOURS. Gina darling come on over and use my PC. I'm still trying to talk AnnT into buying one. I am turning blue waiting for her to do that so we can get her report. HURRY UP AND GET A PC, ANN!!! RachelEllen, I like that Asian version. Then again, I love Asian EVERYTHING. Well....I love everything. Pretty much. therustyone - ((HUGS)) I miss my mom too. Her recipes in her handwriting are cherished. More kudos to Gina for posting that tutorial. WTG! Jessica's Beef Barley Oxtail stew - Pressure cooker 1 large onion 2 large carrots 2 celery stalks 1 lb. beef of your choice - I used diced leftover roast 10 oz small oxtail pieces Two bay leaves, assorted spices ( I threw in a tablespoon of dried savory) S&P to taste 1 cup barley, rinsed 6 cups +/- liquid (beef stock etc.) - may need to add boullion to your taste, mine was too bland Chopped Italian parsley Notes: Use small oxtail pieces if you can to 'match' cooking time with the barley. I did not brown the oxtails first, but I would have to enhance flavor. This was 'gotta get dinner done FAST' mode. Also, mushrooms would be a fabulous addition. My kids haven't graduated to fungus, yet. Chop onions, carrots, celery. Saute in pressure cooker until limp/translucent. Add beef of your choice and oxtails, stir for a few minutes. Add seasonings, rinsed barley, liquid. Those who are comfortable with Pressure cookers can adjust liquid for thicker/thinner stews. Close pressure cooker, bring up to pressure, cook for 23 minutes. When done, place pot in sink and do a 'quick release' (rinse outside of PC with cool water) to reduce pressure. Open carefully, stir, taste for barley 'doneness'. If satisfied, add chopped Italian parsley, stir and allow to sit for ten minutes for flavors to meld. Serve and enjoy!