Easy, comfort meal from Wisconsin Beef Council

WAUSAU, Wis. (WSAW) - The Wisconsin Beef Council share two easy, slow-cook and comforting meals for the fall season.

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1. Slow-Cooked Beef Pot Roast Soup with Roasted Vegetables

INGREDIENTS:

• 1 beef Blade Chuck Roast, Boneless (about 3-1/2 pounds)
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 cup Burgundy wine
• 2 cups chopped onions (about 1 inch’)
• 2 cups diced russet (baking) potatoes (about 1 inch)
• 1 can (14-1/2 ounces) no-salt added fire-roasted diced tomatoes
• 1 cup diced green bell pepper (about 1 inch)
• 1 cup diced carrot (about 1 inch)
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon chopped fresh thyme leaves
• 2-1/2 cups Roasted Beef Stock
• 2 cups broccoli florets
• 1/4 cup butter
• 1/4 cup all-puroose flour
• 1/4 cup light dairy sour cream
• 1 tablespoon fresh lemon juice
• 1 cup thinly sliced cremini mushrooms
• 1/2 cup canned french fried onions
• 2 green onions

2. Slow-Cooked Red Wine Braised Beef Short Ribs with Herbed Polenta Toast

INGREDIENTS:

• 3 pounds beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces)
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 cup dry red wine
• 2 cups diced onions
• 1 cup diced celery
• 1 cup diced carrot
• 4 cups Roasted Beef Stock, divided
• 15 fresh thyme sprigs
• 7 fresh rosemary sprigs
• 3/4 cup instant polenta
• 1/2 teaspoon minced fresh rosemary leaves
• 1/2 teaspoon minced fresh thyme leaves
• 3 green onions, green part only, cut diagonally into 1/8-inch strips

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