Recipes from the Way-Back for the Jane Pauley Show

Old Fashion Beef Stew
3 Pounds of beef (chuck) cut into 1 inch cubes
1/3 cup all purpose flour
1/3 cup salad oil
1 large onion, chopped
1 garlic clove, minced
4 cups water
1 tablespoon salt
2 bay leaves
½ teaspoon of thyme
¼ teaspoon pepper
1 cup each cut up carrots, turnips, celery
4 cups cubed potatoes

Coat stewing meat with flour. In Dutch oven over medium-high heat, heat oil and add meat. Brown meat thoroughly, turning often. Add water, bay leaves, salt, pepper and thyme and bring to a boil. Cover and simmer for 2 ½ hours. Add vegetables and simmer for an additional 30-45 minutes.
Serves 8 -10

Beef Stew for the New Millennium
2 Pounds of lean beef cut into ½ inch cubes
¼ cup all purpose flour
½ teaspoon paprika
1/3 cup olive oil
1 large onion, chopped
1 garlic clove, minced
4 cups water
1 tablespoon salt
1 bay leaf
1 teaspoon Worcestershire
4 beef- bouillon cubes
½ teaspoon sugar
1 cup each cut up carrots,
3 cups cubed potatoes

Combine flour, paprika and pepper. Coat stewing meat with flour mixture. In stockpot oven over high heat, heat oil and add meat. Brown meat thoroughly. Add onion and garlic. Cook 2-3 minutes. Add 2 cups of water, 2 bouillon cubes, Worcestershire, bay leaf, sugar and salt. Bring to a boil. Reduce heat to low, cover and simmer for 1 ½ hours.

(Time Saving Tip)
After the beef has simmered 45-50 minutes begin preparing the vegetables. In a separate pot add the remaining 2 cups of water, bouillon cubes and vegetables. Bring to a boil and cook about 15 minutes. Add the vegetables to the meat stockpot and cook together for the final 15 minutes.
Serves 6-8

Mom cooking beef
My mom knows a lot about cooking beef. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket. We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.
Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.
3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling)
Olive oil
8 slivers of garlic
Salt and pepper
You will need a meat thermometer
For the gravy:
Red wine, water, and or beef stock
corn starch
Start with the roast at room temperature (remove from refrigerator 1-2 hours before cooking – keep it wrapped). Preheat the oven to 375°F.
With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast sit for at least 15 minutes before carving to serve.
To make the gravy:
Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a