Posts Tagged ‘beef’

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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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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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Asian Beef Wraps

May 29, 2015

20150408 Asian Beef 02These are fun dish to make. You can serve it on a bun, in a wrap, or in endive leaves depending on your mood and fellow eaters. It comes together quickly too…making it a great option on a weeknight.

You will need:

  • 1 lb ground beef
  • 8 oz mushrooms, thinly sliced
  • 1 red bell pepper, chopped
  • 3/4 c chopped scallions
  • 1 red bell pepper, chopped
  • 2 T soy sauce
  • 1/4 c teriyaki
  • 2 T rice vinegar
  • 2 T sambal oelek or sriracha
  • 1 T honey
  • Salt and pepper, to taste

Then you will…

  1. In a large nonstick skillet, start to brown the ground beef over medium heat.
  2. Once it starts to turn brown, add the mushrooms.
  3. The mushrooms will release their juices and then start to turn golden. Stir occasionally.
  4. Add the scallions and red pepper pieces. Stir and allow to soften.
  5. In a small bowl, mix together the soy sauce with the teriyaki, rice vinegar, sambal oelek, and honey.
  6. Mix the sauce into the burger mixture.
  7. Continue to cook until the burger is cooked through and the sauce is reduced by half. Season with salt and pepper to taste.
  8. Serve hot.
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