Beef Roast and Beef Stirfry Recipes, and Giveaway

Beef Stirfry

(You'll love this one!)

Two for the price of one:

FIRST DAY:

First, start off with a 3-4# beef chuck roast.

Place it in the CrockPot

Make a sauce of:

1 can tomato paste

1 can diced green chillies, not drained

1 can sliced mushrooms, drained

1 c. Burgandy

Pour sauce over the chuck roast.

Slice a clove of garlic into the Crockpot

Cut an onion into 3 big chunks and lay on top of the roast.

Sprinkle a little sea salt onto the roast.

Cover and slow cook on low for approximately 10 hours.

Serve roast with buttered green beans (or some other non-starchy, low-sugar vegetable).
(My theory is, if you're going to have sugar, save it for something worthy, like Ritter Sport Dark Chocolate)

And make sure to save plenty of leftovers for later so you can make the following stirfry recipe. And don't throw out the sauce. You'll need it in the recipe.

SECOND (or third) DAY:
Beef Stirfry

In a large skillet, saute celery, onion, red sweet peppers, green peppers, poblano peppers in olive oil. The amount varies according to taste, but I like lots of vegetables with the beef. Lots!

When the veggies are semi-tender, slice up the remaining  beef and toss with the vegetables, stir-frying it all. 

Break one dried cayenne pepper into tiny pieces over the stirfry. Toss.

Pour remaining sauce (from last night, remember?) over the stirfry and toss again to heat everything thoroughly.

Serve with or without cooked basmati rice.

If you can't get along without the rice, try using a bit of rice sprinkled on top of the stirfry, rather than placing the stirfry on a big bed of rice.  You won't miss it, I promise. 

This stuff is delicious!

GIVEAWAY: 

Just for fun, since I have dried cayenne from my garden, I'm going to put the names of all the 'commenters' of this post into a hat and on Friday at 8PM I'm going to have The Chef pull one name from the hat. If you're the winner, I'll mail you 15 dried cayenne peppers. And if they arrive crushed (which I'll try to avoid), then just consider that it saved you the trouble of crushing them for a recipe.

This is open to everyone*. I'll announce the winner on Saturday morning, February 8.

BTW, we're using cayenne in so many recipes these days. Love the stuff!

*If, however, I have trouble with customs, then the cayenne will go to the next U.S. name pulled out of the hat.

***

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