#1923 - Crockpot Beef Tips

(by Shirley McNevich)

1lb. beef sirloin tips (cut into small cubes)
2 or 3 medium carrots (washed, peeled, and cut into coin shaped pieces)
1 cup chopped celery
1 medium onion (chopped)
1 - 10.75oz. can Campbell's cream of mushroom soup (do NOT add water)
1 cup beef broth
2 TBSP cornstarch
1/4 cup cold water
egg noodles (cooked according to bag directions)

In a bowl add mushroom soup and beef broth--stir. In a crockpot add sirloin, carrots, celery, onions and beef broth mixture--stir. Cover and cook on low for 6-7 hours or until meat is tender. In a bowl add cornstarch and water--stir. Stir the cornstarch mixture into the beef mixture. Cook on high for 15 minutes or until mixture is thickened. Serve over hot egg noodles.

#820 - Beef Stew

(by Shirley McNevich)

2 to 2 1/2 lbs. sirloin tip roast beef
1 chopped onion
1/2 cup chopped fresh parsley
2 ribs of celery (chopped)
celery leaves/heart from the inside of the celery stalk (finely chopped)
3 tsp. salt
1 tsp. pepper
1/2 cup water + 2 qt. water
6-8 red potatoes (peeled, washed and cut into bite sized pieces)
2 - 1lb. bags baby carrots
1 can canned tomatoes (about 16 oz.)

Place the roast beef in a Dutch oven, add 1/2 cup water and 1 tsp. salt--cook on medium and keep turning the roast until both sides are browned and the water cooks off (about 20 minutes). Add 1 qt. water to the roast--bring the water to a boil. Turn heat down to low and simmer for 3 to 3 1/2 hours until meat is done--test with a fork for tenderness. Remove the roast and put it in a casserole dish to cool--refrigerate once cooled. Drain the broth into a container, let it cool on the counter and refrigerate the broth overnight. The next day, scoop the grease off of the top of the broth and throw the grease away. Put the remaining broth in a 4-5 qt. pot--add the chopped onion, chopped parsley, chopped celery, chopped celery heart and leaves to the broth--stir. Turn heat to medium and add 1 qt. water to the broth mixture--stir. Add 2 tsp. salt and 1 tsp. pepper--stir. Add baby carrots and canned tomatoes--stir. Cook on medium until carrots are partially tender--stir occasionally. While the stew is cooking, wash/peel/chop potatoes into bite sized pieces. Add potato pieces to the stew--stir. Cook on medium heat until potatoes are tender--test with a fork. Cut the roast beef into bite sized pieces--add to the stew and stir. Cook on medium until the meat is hot, then serve. If it doesn't seem like there is enough broth, add more water a little at a time.

#600 - Chop Suey

(by Edith Lewis [Uncle Elbert Arnold's cousin])

1lb. sirloin tip beef (cut into bite sized pieces)
1lb. fresh pork (cut into bite sized pieces)
1 tsp. salt
1/2 tsp. pepper
3-4 medium chopped onions
1 1/2 cups chopped celery
1 can mixed chop suey vegetables
3oz. chop suey sauce OR soy sauce
1 TBSP King Syrup molasses
1 to 1 1/2 TBSP cornstarch
1/4 cup cold water
1 can sliced mushrooms OR fresh mushrooms

In a skillet add beef and pork pieces (cut to bite-sized)--add a little water and the salt and pepper. Add celery and onions. Cook over medium heat until tender, turning pieces while cooking. When cooked to your taste add the can of chopped suey vegetables--cook and stir for 15 minutes over medium heat. Add the chopped suey sauce and the mushrooms--stir. Add King Syrup--stir. Turn heat back to low. In a cup add the cornstarch, then slowly add the 1/4 cup cold water--stir until dissolved. Add the cornstarch mixture to the mixture in the skillet--turn heat back to medium--stir and cook for 10 more minutes or until hot. Serve over cooked rice or cooked noodles.