Beef Stew 
  
 
2 lb stew meat, 1" cubes  
1 large onion, sliced  
3 tbs oil  
1 can (1lb 12oz) tomatoes  
1/2 c flour  
1 clove garlic, minced  
2 tsp salt  
1/3 c water  
1/2 tsp pepper  
1 bay leaf  
6 carrots, cut into 1" pieces  
3 medium potatoes, peeled, cubed 
 
  
Coat beef cubes with a mixture of flour, salt and pepper. 
Brown in hot oil in bottom of oven. 
While oven is still hot, pour water in and scrape brown bits from bottom. 
Place remaining ingredients into oven and cover. 
Simmer 1 to 2 hours or until meat is tender and potatoes are done.
********************************** 
Kit Carson Trail Pie 

2 lb. lean ground beef  
1 onion  
2 pkg. sloppy Joe seasoning mix  
2 6 oz. cans tomato paste  
2 cups water  
1 16 oz. pkg. refrigerator biscuits 
 
  
Brown the beef and onion. 
add seasoning mix, tomato paste and water. 
Stir and bring to boil. 
Place the biscuits over the mixture and bake for 15-20 minutes 
or until biscuits are brown. 
Serves 4-6.
*********************************** 
Australian Beef n Beer 

1 lb. Chuck steak or similar (diced)  
1 packet of French Onion Soup mix  
1 tablespoon brown sugar  
Pinch of dry mustard  
1 can beer (our cans are 375 ml or about 12 oz) 
 
  
Combine ingredients in the oven and cook slowly for 3 - 4 hours. 
Note there is no alcohol left after the cooking, 
and you can use low alcohol beer if you like.
*********************************** 
French Style Roast Beef 

BEEF, DUTCH OVEN  
 
3-4 lb beef brisket  
Seasoned tenderizer  
2-3 tbs flour  
Salt and pepper 
 
  
Coat brisket well with tenderizer. 
Wrap with 2 layers of heavy duty foil. 
Refrigerate overnight. Place in Dutch oven, 
cover and cook 225 to 250 for 6 to 7 hours. 
You can cook it faster but it is juicier cooked slow. 
Remove from foil and place on warm serving plate. 
Using the juice, flour, salt and pepper, make a thin gravy. 
Pour gravy over brisket before serving.
*********************************** 
COOK 4 EVER