Smothered Chicken, Beef Rice and Gravy and Candied Yams with Marshmallows

Ingredients

• 2 lb Beef Chuck Roast (Cut into 1 to 1.5-inch cubes)
• 0.25 cup All-Purpose Flour (For dredging and thickening)
• 1.5 tsp Salt (Or to taste)
• 0.75 tsp Black Pepper (Freshly ground)
• 2 tbsp Vegetable Oil (Or bacon grease for more flavor)
• 1 pcs Yellow Onion (Large, chopped)
• 3 cloves Garlic (Minced)
• 4 cup Beef Broth (Low-sodium recommended)
• 1 tbsp Worcestershire Sauce
• 1 pcs Bay Leaf
• 1.5 cup Long-Grain White Rice (Uncooked)
• 3 cup Water (For cooking rice)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare the Beef

   • Pat the beef cubes completely dry with paper towels; this is crucial for getting a good sear.
   • In a shallow dish or bowl, whisk together the all-purpose flour, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper.
   • Toss the beef cubes in the seasoned flour until lightly and evenly coated. Shake off any excess flour.
2. 2

   Sear the Beef

   • Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
   • Carefully place half of the beef cubes in the pot in a single layer, ensuring not to overcrowd it. Sear for 3-4 minutes per side, until a deep brown crust forms.
   • Remove the seared beef with a slotted spoon and set aside on a plate. Repeat with the remaining beef, adding a little more oil if the pot seems dry.
3. 3

   Build the Gravy Base

   • Reduce the heat to medium. Add the chopped onion to the pot, stirring to coat with the beef drippings.
   • Sauté for 5-7 minutes, scraping the bottom of the pot to lift up the flavorful browned bits (the fond), until the onion is soft and translucent.

Ingredients

• 4 lb sweet potatoes (about 5-6 medium, peeled and cut into 1-inch rounds)
• 8 cup water (for boiling the sweet potatoes)
• 1 tsp salt (for boiling water)
• 1 cup light brown sugar (packed)
• 0.5 cup unsalted butter (1 stick, cut into pieces)
• 0.25 cup orange juice (freshly squeezed is best)
• 1.5 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1 tsp vanilla extract
• 3 cup mini marshmallows

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

2. 2

   Peel the sweet potatoes and slice them into uniform 1-inch thick rounds. Place the slices in a large pot, add 8 cups of water and 1 tsp of salt. Ensure the potatoes are covered with water. Bring to a boil over high heat.

3. 3

   Once boiling, reduce the heat to medium and cook for 10-12 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them, as they need to hold their shape. Drain the potatoes thoroughly in a colander and set aside.

4. 4

   While the potatoes cook, prepare the glaze. In a medium saucepan over medium heat, combine the packed brown sugar, butter, orange juice, cinnamon, nutmeg, and 1/2 tsp of salt. Stir continuously until the butter melts and the sugar dissolves completely.

5. 5

   Bring the glaze to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it thickens slightly. Remove from the heat and stir in the vanilla extract.

6. 6

   Arrange the drained sweet potato slices in the prepared baking dish, overlapping them slightly to create an even layer. Pour the warm glaze evenly over the potatoes, ensuring all slices are coated.

7. 7

   Bake uncovered for 20 minutes. This initial bake allows the sweet potatoes to absorb the rich, buttery glaze.