Sunday, December 6, 2009

Wok's For Dinner: Hotch Potch

This is one of my favorite beef roast meals. I've been making it for many years now, and it's always a hit with the family. It's very simple to make without a whole lot of fuss. But unlike a traditional roast, it's cooked in a pot on the stove, instead of in the oven or a crock-pot.


1 lb beef or lamb, fat trimmed and meat cut into 1 1/2-inch cubes
1 can beef broth + water to make 2 cups
4 medium carrots, peeled and quartered
3 potatoes, peeled and quartered
2 sweet potatoes, peeled and quartered (optional)
1 medium onion, quartered
1 small head cauliflower (optional)
Salt & pepper to taste
1 Tbsp cornstarch
2 Tbsp cold water

Place meat into a large, heavy saucepan. Add beef broth and water. Bring to a boil. Cover and simmer for 45 minutes or until almost tender. Add carrots, potatoes and onions; bring to a boil. Cover and cook for 20 minutes or until all are tender. Add cauliflower, cover and cook 10 minutes longer (cauliflower is optional, I didn't use it this time because I couldn't find any good heads at the grocery stores). Remove vegetables. Add salt and pepper to taste. Thicken juices with the cornstarch blended with 2 Tbsp cold water. Serve meat and gravy with the vegetables.

If freezing: This froze very well sealed up in a food saver bag. Thaw 24-48 hours in refrigerator. Heat in microwave.

This was the first time we had this meal as a freezer meal, and it didn't fail to deliver in taste. We loved it! And prior to making the gravy, I had enough broth to freeze 2 cups worth, so now I have beef broth in the freezer in additional to homemade chicken broth!

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