Okay, so today I decided to tackle the “Wayne Kendrick Beef” recipe. I’d seen it floating around online and it looked pretty tasty and, most importantly, easy. I’m no chef, believe me, but I can follow instructions… usually.
First things first, I gathered my ingredients. It’s a pretty simple list, which is a big win in my book:
- Beef, obviously. I used a chuck roast because it was on sale.
- Some veggies: an onion, a few carrots, and some celery.
- Beef broth. I just used the store-bought kind in a carton.
- A few spices: salt, pepper, garlic powder, and some dried thyme.
- Worcestershire sauce. This seemed important for that “Kendrick” flavor, I guess.
Next, I prepped the beef. I cut the chuck roast into big, chunky pieces. I’m not too precise with sizes, I just make sure they are not too * I did the most tedious part: I chopped the vegetables. I’m really slow at chopping, it take times. But finally, I finish it, I Roughly chopped the onion, carrots, and celery. Nothing fancy, just bite-sized pieces.
Now for the cooking part! I heated up some oil in my big Dutch oven. You could probably use a regular pot, but I like my Dutch oven. Once the oil was hot, I browned the beef on all sides. This took a while, and I had to do it in batches so I didn’t overcrowd the pot. The goal is to get a nice, brown crust on the beef, it create good flavor!
After the beef was browned, I took it out of the pot and set it aside. Then, I tossed in the vegetables and cooked them for a few minutes until they softened up a bit. Again, not trying to win any awards here, just getting them cooked.
Then things got even simpler. I put the beef back in the pot, poured in the beef broth, and added the spices and Worcestershire sauce. I gave it all a good stir, made sure the beef was mostly covered by the liquid, and put the lid on.
The Long Wait (But Worth It!)
I put the whole pot in the oven, which I had preheated to a low temperature. I set that to 325, and the recipe said to cook it for about 3 hours, or until the beef was “fall-apart tender.” And it means that when you touch the beef, it’s super soft.
I checked on it a couple of times during those three hours, just to make sure there was enough liquid. it’s looking good, I’m so exciting to try it. Finally, I took it out of the oven, the beef fell apart like butter, so it’s done.
I served it over some mashed potatoes,I think mashed potatoes are the perfect dish, but you could use rice or egg noodles, too. Honestly, it was pretty darn good. The beef was super tender and flavorful, and the vegetables were cooked just right. Even I, a kitchen novice, managed to pull this off. I’d definitely make this again.
