Beef Roast and Beef Stew Recipes
Roast Eye of Round with Herbed Mustard Crust and Hearty Stew
Sep 25, 2007
With Mini Meal Plans, you cook once for two different and delicious dinners. The Mini Meal Plan uses the leftover main ingredient from one night's dinner to make an entirely different dinner another night. It allows you to formulate a fabulous meal plan that works for you and your family. Visit the more than 40 other great Mini Meal Plan recipes at Mini Meal Plan: Cook Once.... Eat Twice.
A good roast can make an impressive, crowd-pleasing main course. In the case of this Roast Eye of Round, the impressive part is the flavorful crust. It doesn't hurt that it's easy to make.
And what makes a heartier fall or winter dinner than beef stew? Stew is a perfect way to use up leftover beef roast. Use these two fabulous recipes as part of your Mini Meal Plan this week and you just may feel like you've accomplished a marathon.
Roast Eye of Round with Herbed Mustard Crust
Ingredients
- 1 large eye of round roast (at least 4 pounds to serve 4, with leftovers for beef stew)
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine
- 3 cloves garlic, minced
- salt & pepper
- ½ teaspoon tarragon
- ½ cup beef broth
Heat oven to 450°F (225°C). Line a roasting pan with foil; place roast, fat side up on a roasting rack in the pan. Add broth to the pan to keep juices from burning. Combine mustard, red wine, garlic, and seasonings. Rub roast all over with the mustard mixture.
Put in the oven; reduce heat to 325°F (165°C). Roast for about 1 to 1 1/2 hours, or until a meat thermometer registers about 150° to 160°F (80 C) for rare to medium. Let rest for 10 minutes before slicing. Slice across grain and serve immediately with baked potatoes.
Baked Potatoes
Ingredients
- 1 large potato per person, with at least one extra for stew
- As desired: butter, salt, sour cream, chives, diced bacon
Heat oven to 350 degrees. Wash potatoes thoroughly in cold running water. Dry. Fork deep holes all over the potatoes. Wrap each potato in foil, and bake for 1 hour in oven. Potatoes will be extremely hot. Carefully remove and test for tenderness. Cut a lit in top of potato, and serve with toppings as desired.
Beef Stew
Ingredients
- Leftover eye of round roast, cubed
- 1/4 cup flour
- Leftover baked potatoes, cubed
- 1 cup carrots, chunked
- 1/2 cup peas
- ½ cup celery chunks
- 1 onion
- 2 bay leaves
- 2 teaspoon Worcestershire sauce
- 1/2 teaspoon chili powder
- 1 cup beef broth
- 1 can condensed tomato bisque soup
Coat cubed meat in flour and add to crock pot or slow cooker. Cover with remaining ingredients except potatoes, and mix well. Cook on low setting for 2 - 3 hours. Add potatoes during last 20 minutes. Add water, if needed, for desired consistency.
