Dad has got this recipe down cold, but the credit and all the glory goes to Grandma. This is a recipe even Zeb will eat.
Grandma’s Sloppy Joes
[12 hamburger buns]
  • BROWN hamburger, onion
2# ground beef
1 large onion, diced
salt – about 1 tsp. but salt to taste
  • Prepare sauce in small bowl
2 cups ketchup
1 tsp dry mustard (1 Tablespoon reg mustard can be substituted)
1 tsp worcestershire sauce
1/4 cup cider vinegar
1/4 cup brown sugar
  • Drain grease, leaving browned hamburger mixture in skillet
  • Add sauce, stir well
  • Simmer uncovered for at least 1/2 hour, stirring occasionally, allowing sauce to cook down.
  • Serve on hamburger buns.

(depending on your group, you can divide or double, this recipe — be creative, and add your own spices or condiments)

Judy’s French Stew

January 2, 2008

Here is the official recipe for Judy’s French Stew. I tend to put a little more beer, and cut the root veggies into smaller pieces. And serve it with rustic artisan bread with heavy cream butter and dark beer.
One note: count your Bay leaves when you put them in, and make sure you get that many back out.
5# onions, peeled and sliced thinly
  •     cook onions slowly on low heat (but do not brown) until onions are translucent, and soft — no crunch left)
3# stew beef
  4 T flour
  1 tsp salt
  1 tsp pepper
  • Mix flour, salt & pepr in brown bag or gallon size baggie
  • divide beef into 3 portions and shake in bag with flour, salt & pepper
  • Using hot skillet with about 3 T oil, in single-layers, sear dredged beef, until uniformly browned  (not cooked through, however).  Remove and hold until all is browned.
  • In very large stew pot, stir together the following:
Cooked onions
Browned stew beef
1 can beer
1 T catsup
2 bay leaves
10-12 carrots, sliced into 1 to 1-1/2″ thick slices
8-10 potatoes, quartered or approximately  2″ cubes
  • Simmer slowly on low-heat, covered (or use crock pot) for 6-8 hours, or until onions have disappeared.  [appearance of french onion soup with stew vegetables and beef].
  • Stir occasionally, being sure to stir to bottom of pot, so bottom doesn’t scorch.]
  •  Allow to sit 10-15 minutes before serving; Remove bay leaves before serving.
Serve with hot rolls.   Serves 6-8.  Great left-overs.
[Thanks to mom for sending this, and thanks to Judy for discovering it.]