Here you go! Both have gotten raves on the BB at one time or another, and I can vouch for both recipes. I got the broccoli soup from the BB, but it is referenced as an Eating Well recipe. I set aside about 1 cup of chopped florets, steamed them, then pureed the entire batch of soup and added the steamed florets at the end. I wanted broccoli chunks, but no onion chunks.
* Exported from MasterCook *
Oven Baked Beef Stew
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon oil
2 lb. chuck roast -- cut in 1½" cubes
1/3 cup flour -- or 1/4 c cornstarch
1 tsp. salt
4 cloves garlic -- minced
1 tsp. marjoram
1 can diced tomatoes -- (12 oz.) undrained
10 oz. beef broth
1/2 cup dry red wine
2 cups potatoes -- cubed
1 cup celery -- sliced
4 medium carrots -- sliced
3 small onions -- quartered
1/4 tsp. pepper
Preheat oven to 325º.
Heat oil in 4 quart Dutch oven over medium. Brown beef cubes in oil. Add flour, salt, garlic powder, marjoram and pepper.
Stir in tomatoes, broth and wine; mix well. Bring to a boil, stirring frequently.
Add remaining ingredients, mix well.
Cover; bake for 2 hours or until meat is tender, stirring twice during baking.
"SandyM, CL BB"
1 tbsp extra-virgin olive oil
1 large onion -- chopped (1 1/2 cups)
1 large carrot -- diced (1/2 cup)
2 stalks celery -- diced (1/2 cup)
1 large potato -- peeled and diced (1 1/2 cups)
2 cloves garlic -- minced
1 tbsp all-purpose flour
1/2 tsp dry mustard
1/8 teaspoon cayenne pepper
3 1/2 cups vegetable broth or reduced-sodium chicken broth (two 14-ounce cans)
1/2 pound broccoli crowns -- cut into 1-inch pieces, stems and florets separated
1 cup grated reduced fat cheddar cheese
1/2 cup reduced-fat sour cream
1/8 teaspoon salt -- or to taste
Heat oil in a dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes. Add broth and broccoli stems, bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until broccoli is tender, about 10 minutes more.
Transfer 2 cups of the chowder to a bowl and mash; return to the pan. Stir in cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through. Season with salt.
Makes about 6 servings, 1 cup each.
Endurance comes from exhaustion. Keep running!
--DH, aka "Coach"