Rare Roast Beef

4 pound beef roast

large onion, chopped

2 stalks celery, chopped

2 carrots, peeled and chopped

2 cloves garlic, chopped

1 pint beef stock (dark)
olive oil

In a large steel pan, over high heat, bring the oil to not quite smoking.

Brown the beef on all sides.

Mix the chopped vegetables and mound in the center of the pan, put the beef on top.

The way we like it 130F internal, it cooks in a 350 F oven for 20 minutes the pound. For this roast that was 80 minutes. So for an 8:30 dinner, it goes in the oven at 7:00 and comes out at 8:20, let it sit for 10 minutes, you need to mash, not whip, the potatoes anyway.

Gravy is simple, deglaze the pan with a half cup of the wine you will drink and a little flour, leaving in the vegetables, add the beef stock, bring to simmer and strain into gravy bowl.

At 8:30 carve.

The green beans were blanched and frozen last fall. Get them out and let them defrost, sautee them in a table spoon of bacon fat.

Chili

I'm going to try and be more regular on posting here. Right now I happen to be doing all of the cooking, so I don't have to be in my wife's way for photography.

This one is a bit short on photos, but it is fast.

Chili

2 pounds ground meat - I use beef, but anything you would like
1 tsp olive oil (or cooking oil if you don't have olive)
2 cups chopped onions
1 cup chopped green pepper (or what ever sweet pepper color)
1 cup chopped celery
1 tbl spoon minced garlic
1 tbl spoon oregano (or marjoram)
2 bay leaves
3 tbl spoon ancho chili pepper (I use less and add hot sauce to taste)
           -also use 3 tea spns of regular chili powder instead, still hot-
2 tsp cumin
3 cans diced tomato including liquid (nominal pint can)
1 pint beef broth
1/2 tsp hot pepper flakes (or more or less)
1 can beans (nominal pint, I use a white bean, kidney is fine).

In the bottom of a heavy pan coated with the oil and hot, brown the ground meat.

Add all of the chopped items and all of the spices and herbs other than the pepper flakes. Heat for a few minutes.

Add everything else, salt and pepper to taste

Bring to a boil for at most five minutes, turn way down cover.

You may serve an hour after you started.

Downloads are up.

Camera Nikon D-90 with internal flash.

Lens(es) AF-S NIKKOR 18-55mm f2.5-5.65G

                AF-S NIKKOR 70-300mm f4.5-5.6G

                AF-S NIKKOR 35mm F1.8G

                AF-S NIKKOR 50mm F1.4F

                AF DC-NIKKOR 105 mm F2

Recipe with pictures Downloadable PDF  Link doesn’t work 

on the PDF itself

Recipe without pictures Downloadable PDF Link doesn't work

 on the PDF itself

As always feel free to use and distribute, if you use our pictures 

and/or text then give us credit – thanks.

If you do use the recipe drop us a note in the comments, a link to your post or just what you thought.

© 2013 Virginia L. Dyson & Warner W. Johnston