Beef Bourguignon

3 cups burgundy wine
2 TBS brandy
2 onions, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
10 whole black peppercorns
1 tsp salt
2 lb cubed beef chuck roast
4 TBS olive oil, divided
2 onions, chopped
3 TBS all-purpose flour
1 TBS tomato paste
2 cloves garlic, crushed
10.5 oz beef broth
salt and pepper to taste
4 TBS butter
1 lb fresh mushrooms sliced

1. For marinade: in a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns, and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator for 2 days.
2. Preheat oven to 300 degrees F.
3. For Bourguignon: Strain the meat from the vegetables and marinade; reserver marinade. Dry meat with paper towels. Heat 2 TBS of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.
4. Pour a cup of marinade into the skillet and deglaze the skillet then return this liquid to the reserved marinade.
5. Heat the remaining oil in the skillet. Add the onion and carrot from the marinade, along with the additional onion that you’ve chopped, and saute for 5 minutes, or until tender. Transfer this mixture to the bowl with meat, again using a slotted spoon, and return skillet to the heat. Add the flour to the skillet, combining with the oil and stir until well mixed and brown, about 2 minutes.
6. Now add the tomato paste, garlic, beef broth, reserved marinade and salt and pepper. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture. Place entire mixture into a 9×13 baking dish.
7. Bake at 300 degrees F for 3 hours, stirring occasionally and adding water as needed. Season with salt and pepper to taste.
8. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and let sit for about 15 minutes.


Stuffed Green Peppers

2 green bell peppers
5 oz. ground beef
1 Tbsp chopped onion
salt and pepper (to taste)
1 peeled chopped tomato
1/4 tsp Worcestershire sauce
2 Tbsp uncooked rice
2 Tbsp water
1/3 cup shredded cheddar cheese
2/3 can condensed tomato sauce
water as needed


1.  Bring a large pot of salted water to a boil.  Cut the tops off the peppers, and remove the seeds.  Cook peppers in boiling water for 5 minutes; drain.  Sprinkle salt inside each pepper, and set aside.
2.  In a large skillet, saute beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  Stir in tomatoes, rice, 1/2 cup water, and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat, and stir in cheese.
3.  Preheat oven to 350 degrees F.  Stuff each pepper with the beef and rice mixture.  Place peppers open side up in a baking dish.  In a medium owl, combine tomato sauce with just enough water to make the sauce a gravy consistency.  Pour over the peppers.
4.  Bake covered for 25 – 30 minutes, until heated through and cheese is melted and bubbly.

Beef Brisket


1 (3 pound) beef brisket, trimmed and cut in half
1 cup ketchup
1 small onion, chopped
1 tablespoon prepared horseradish
1 tablespoon prepared mustard or mustard seed
1 tablespoon honey
1/2 teaspoon pepper

Place the brisket in a 3-qt. slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender.
Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce.