Type what you have

Ingredients

• ✓ blade roast
• potato
• carrot
• onion
• garlic
• salt
• black pepper
• butter
• water

Instructions

1. 1 On a large square sheet of foil, layer beef, potato cubes, carrots, onion and garlic. Sprinkle with salt and pepper, top with butter and a tablespoon of water.
2. 2 Roll edges of tin foil together and seal tightly.
3. 3 Bury it in campfire coals or put in a preheated oven at 375 degrees F (190 degrees C). For either cooking method, cooking time is about 1 hour. You can eat it right out of the foil, or empty it into a dish.

By PETEIYC

Ingredients

• ✓ blade roast
• all-purpose flour
• olive oil
• garlic
• thyme
• tomato
• beef broth
• red wine vinegar
• orange juice
• bay leaf
• orange peel
• black pepper
• carrot
• mushroom
• pearl onion
• rotini pasta

Instructions

1. 1 Dredge meat lightly with flour. In a large skillet, heat half the oil over medium-high heat. Cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. Transfer to a large ovenproof casserole.
2. 2 Drain most of the oil from skillet. Saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. Pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. Bring to boil, then pour over meat. Add orange juice, bay leaves, orange rind, and pepper. Cover casserole dish.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.
4. 4 Stir in carrots, mushrooms, and onions. Bake for 40 minutes.
5. 5 Stir in pasta, and bake for an additional 20 minutes. Remove casserole from the oven, and let stand for 5 minutes. Remove bay leaves and orange rinds. Serve.

By Thalie Klein