Nana’s Sherried Beef

This sherried beef is a really old recipe of my mom’s. My Dad grew up on a farm and my Grandma still lived there when I was little. Her tenant farmer, Vasel, raised cattle, among other things. He would wear those blue and white striped overalls and always had a Snickers candy bar in his pocket. Every year, we would have one of the cows butchered and split the meat with my aunts. We had a huge Sub-Zero refrigerator/freezer in our home filled with meat in tidy white butcher paper. My friends were always in awe of our freezer full of meat! I guess I’ve carried on this tradition because we have some cattle as well and a huge freezer full of meat. I’ve even had liver and oxtail in my freezer at times, but haven’t experimented with them yet.

Back to my mom and the sherried beef… In an attempt to prepare meals from the different cuts, my mom came across this recipe for beef stew meat or chuck roast. I adapted it a little to eliminate a couple processed ingredients. I still have not made homemade cream of mushroom soup so I just buy the organic version because there is no msg.

When I made this on Monday, I did not feel like cutting up my chuck roast and I was going to be gone all day so I threw a frozen chuck roast and all of the ingredients in a crock pot and it worked!! I’m so excited for a very easy and delicious meal. As soon as I get cream of mushroom soup down, I’ll post a recipe for that too! I hope you enjoy.

**This can be made GLUTEN FREE if using a gluten free cream of mushroom soup (you will have to adjust seasoning a bit because it seems to be more bland than the regular organic cream of mushroom) and if you serve over rice or mashed potatoes***

Ingredients

• 3 pounds beef stew meat, cubed or 3-5 pounds chuck roast
• 3 cans organic cream of mushroom soup
• 3/4 cup dry sherry or wine
• 1 teaspoon coconut aminos
• 1/2 cup dried onion flakes
• 2 teaspoons organic better than bouillon beef paste
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/4 teaspoon pure cane sugar
• 1/4 teaspoon course sea salt
• For serving: homemade sourdough pasta noodles or Bionaturea sourdough pasta, egg noodles, or soaked brown or white rice, or mashed potatoes

Directions

For oven

Do not brown meat. If using a chuck roast, it may work best to cut into cubes.

Combine ingredients.

Cooke 4 hours at 325 degrees.

Serve over rice or noodles.

For crock pot

Do not brown meat.

Place all ingredients in crock pot. If using a chuck roast, place entire roast in crock pot, frozen or thawed.

Cook on low for 8 hours.

Take chuck roast out of crock pot and remove any fat and/or bone from the chuck roast and then place back in the juices.

Serve over rice or noodles.

Enjoy!