Archive for the ‘Beef’ Category

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Slow Cooked Shredded Pepper Beef

June 9, 2017

I love using the slow cooker during all seasons. As it’s getting warmer out, it is nice not to add to the heat with the oven. This main dish is incredibly simple and the results are versatile. We had it alongside roasted potatoes the first night, and then had it in sandwiches for lunch several other days that week. It would also be a yummy taco or enchilada filling. Mmmmm….

You will need:

  • 1 1/2 – 2 1/2 lb pot roast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 2 yellow onions, halved and sliced
  • 1 1/2 c beef stock
  • 6 oz hot banana pepper rings (we used jarred)
  • 1/4 c of the liquid from the hot banana pepper jar
  • 3 cloves garlic, thinly sliced

20170603 Pepper Beef 02

Then you will…

  1. Season the pot roast with salt and pepper.
  2. Heat the olive oil in a large nonstick skillet over medium-high heat.
  3. Sear the pot roast, 5 minutes on each side.
  4. Place your onions in your slow cooker.
  5. Add the pot roast.
  6. Add the stock, banana peppers and their liquid, and the garlic.
  7. Cover and cook on LOW for 8 hours.
  8. Remove the roast from the slow cooker and shred.
  9. Return and mix with the sauce. Allow to cook another 15 minutes or so to give the sauce time to soak into the meat.
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Baked Sausage and Beans

March 28, 2017

This is a play on hot dogs and beans, but we dressed it up with yummy sausage. It comes together very quickly and makes excellent leftovers.

You will need:

  • 16 oz cherry tomatoes
  • 1 large onion, cut in half and thinly sliced
  • 6 cloves garlic, minced
  • 2 T olive oil
  • 4 T sherry vinegar
  • 2 t dried basil
  • 2 t dried parsley
  • ½ t ground pepper
  • ¼ t salt
  • 1 lb hot Italian sausage (or your favorite sausage), each sausage cut into two pieces
  • 2 cans (15 oz each) low sodium great northern beans, drained and rinsed

Then you will…

  1. Preheat your oven to 375 degrees.
  2. In a large ovenproof Dutch oven, mix together the cherry tomatoes, onion, garlic, olive oil, vinegar, basil, parsley, pepper and salt. (You can also use a 9×13 baking dish).
  3. Mix in the sausage.
  4. Bake 35 minutes, until the sausages are roasted and cooked through. Stir once in the middle of the baking time.
  5. Stir in the beans.
  6. Return to oven and bake for another 5-10 minutes, until the beans are warmed through.
  7. Serve with crusty bread and a fresh salad!

20170314 Sausage Beans 01

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Asian Beef and Cabbage with Noodles

December 7, 2016

20161107-asian-cabbage-beef-02

This dinner is easy to mix together and tastes every better as leftovers. You could substitute chicken, pork or tofu for the beef. Whatever sounds yummiest to you!

You will need:

  • 1/2 c low sodium soy sauce
  • 1/3 c brown sugar
  • 1/4 c water
  • 1 T sambal oeleck or other chili paste/sauce (like sriracha)
  • 2 cloves garlic, minced
  • 1 1/2 inches fresh ginger, peeled and grated
  • 1 lb skirt steak, sliced thin against the grain
  • Salt and pepper, to taste
  • 8 oz of your favorite Asian noodles (we used udon, but rice noodles would be great too)
  • 2 T olive oil, divided
  • 1 bag (~14 oz) chopped cabbage or coleslaw mix
  • 1/3 c chopped scallions

Then you will…

  1. In a small bowl, mix together the soy sauce, brown sugar, water, sambal oeleck, garlic, and ginger. Set aside.
  2. Pat the steak dry and season with salt and pepper.
  3. Cook the noodles according to their direction. Drain.
  4. In a large nonstick skillet or wok, heat one tablespoon of the olive oil over medium high heat.
  5. Add the beef and allow to sear on both sides, about 2-3 minutes per side max.
  6. Remove the beef from the pan and set aside.
  7. Heat the remaining olive oil and then add the cabbage and scallions. Saute for 2 minutes, or until starting to wilt.
  8. Add the noodles and saute for another minute before adding the sauce.
  9. Allow the sauce to cook down for another 4-5 minutes, before return the beef and its juices to the pan.
  10. Once everything is warmed through, serve hot!
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Sticky Garlic Meatballs

November 12, 2016

These are very yummy and particularly kid friendly. You can prep the meatballs in advance and then warm them up in a slow cooker or a low heat oven when your family and friends gather.

20161111-garlic-meatballs-01

You will need:

  • 2 lb ground beef or meatloaf mix
  • 1 c old-fashioned oats
  • 2 eggs, lightly beaten
  • 1/2 c milk
  • 1 1/2 t garlic powder
  • 1 t basil
  • 1 t oregano
  • 1/2 t pepper
  • 1/4 t salt
  • 3 cloves garlic, minced
  • 1 c ketchup
  • 2/3 c honey
  • 2 T soy sauce

Then you will…

  1. Preheat your oven to 375 degrees. Line a baking dish with foil and spray lightly with non-stick cooking spray.
  2. In a large bowl, mix together the beef with the oats, egg, milk, garlic powder, basil, oregano, pepper and salt.
  3. Form the mixture into two dozen meatballs and place them on the lined baking sheet.
  4. Bake for 30 minutes or until cooked through and starting to turn golden on the edges.
  5. In a small bowl, combine the minced garlic with the ketchup, honey and soy sauce.
  6. Mix the meatballs with the sauce and heat through. Serve with friends!

20161111-garlic-meatballs-02

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Chili Mac n Cheese

April 28, 2016
We’ve had a bunch of family helping out since Baby R was born. It’s been incredibly helpful. My mom helped me put together this crockpot dish in preparation for my husband’s parents coming into town. It was easy and a great way to have dinner ready when they arrived. Time to dust off your slow cooker!
20160415 Chili Mac
You will need:
  • 1 T olive oil
  • 1 lb hamburger
  • 1 large onion, minced
  • 3 cloves garlic, minced
  • 3 T chili powder
  • 2 T cumin
  • 1 t garlic powder
  • 1 t cayenne pepper (optional)
  • 4 c stock (use your favorite: beef, chicken, vegetable)
  • 1 bottle beer (optional)
  • 1 can (28 oz) fire roasted diced tomatoes
  • 1 can (14.5 oz) white beans, drained and rinsed
  • 1 can (14.5 oz) kidney beans, drained and rinsed
  • Salt and pepper, to taste
  • 10 oz uncooked elbows pasta
  • 1 1/2 c shredded sharp cheddar cheese

Then you will:

  1. In a large nonstick skillet, heat the olive oil over medium heat.
  2. Add the hamburger and begin to brown, stirring occasionally.
  3. Add the onion, garlic, chili powder, cumin, garlic powder and cayenne. Cook another 5 minutes or so, until the hamburger is browned and the onion slightly softened.
  4. Transfer the mixture to your crockpot.
  5. Add the stock, beer, tomatoes, and beans to the crockpot.
  6. Cook on LOW for 6-8 hours.
  7. Stir in the pasta 30 minutes before you want to serve the meal.
  8. Stir after 15 minutes elapse. If it looks like there is very little liquid left, add up to 1 cup of additional hot water.
  9. Just prior to serving, stir in the shredded cheddar cheese and allow to melt.
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Roast Beef Tenderloin with Mushroom Madeira Sauce

January 5, 2016

This is a special entree that we served for the holidays. The garlic, rosemary and mushrooms make it extra special.

You will need:

  • 4 lb beef roast tenderloin
  • 4 cloves garlic, peeled
  • 2 T rosemary, finely chopped
  • 1 t thyme, finely chopped
  • 1 t pepper
  • 1/2 t salt
  • 1 lemon, juiced and zested
  • 8 T butter
  • 1/2 c shallot, chopped
  • 1 1/2 c Madeira wine
  • 8 T flour
  • 24 oz beef stock

20151225 Roast Beef

Then you will…

  1. Preheat your oven to 550 degrees.
  2. Rub two cloves of garlic over the beef roast. Discard the pieces.
  3. Cut the remaining two garlic cloves into 8 pieces. Insert into the roast on the fatty side.
  4. In a small bowl, mix together the rosemary, thyme, salt and pepper.
  5. Rub the seasoning into the roast.
  6. Place the beef in a roasting pan, fat side up. Put in oven and reduce temperature to 350 degrees. Roast until medium done (~20 to 35 minutes per pound; 155 degrees on the inside), basting every 30 minutes. Allow to rest at least 15 minutes before serving.
  7. In a large nonstick skillet, melt two tablespoons of the butter.
  8. Saute the mushrooms with the lemon juice and zest until they are golden. Set aside.
  9. In the same skillet, melt two tablespoons of the butter and saute the shallot until golden and soft.
  10. Toss with the flour. Allow to cook for 1-2 minutes.
  11. Mix in one cup of the Madeira wine and cook until reduced by half.
  12. Add the beef stock and simmer until thickened as desired. (I mixed about a half cup of the stock with some of the roast’s drippings, after draining off the fat, to pick up more flavor from the roast. Then I poured this into the sauce).
  13. Stir in the mushrooms.
  14. Add the remaining butter and 1/2 cup of the Madeira. Heat through.
  15. Season to taste.

20151225 Madeira Gravy

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