Julie and Dude on the Prairie

Deadeye and Dudes Cowboy Stew

#2-3 of chuck roast or whatever roast cut that you have on hand ( i doubled it for the ya-ya's)#1 pearl onions, peeled

3-4 carrots, grated
1 med. onion, coarsely chopped
2-3 T. garlic, minced
2 Bay leaves
1 can French onion soup
1 box beef broth
1/4 c. brown sugar
1/2 -1 c. red wine (burgundy is best, but it is strong in flavor, so use to your taste)

Cut the roast into 1" cubes, dredge in flour. Brown until crusty in 2-3 T. of olive oil in heavy skillet. Add oil if needed until all of the pieces are done. Remove from the oil and set aside. Add the coarsely chopped onion, garlic and carrots and saute' until the onion is just soft. Add the broths and stir to bring up the bits from the bottom of the pan. Replace the meat back into the pot and add wine to taste. Add the Bay leaves, some baby carrots, and the brown sugar. Simmer about 2-3 hours. For the best flavor, let cool and refrigerate overnight and serve the next day.

Smashed Potatoes
10 Yukon Gold Potatoes, washed and cubed
1/2 c. shredded sharp cheddar
1-8 oz. container sour cream
6-8 green onions, sliced
1 stick butter

Boil potatoes until tender; drain well. Mash with the butter, stir in the sour cream, onions, and cheddar. Serve with the stew.

 

Julie's Heady Beer Bread

3 c. self- rising flour
1-12oz. beer

Stir together to mix well and then pour into a loaf pan that has been rubbed with butter. Bake at 375 unitl top is golden brown and then brush the top with melted butter.