Posts Tagged ‘beef stock’

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Pasta with Sausage, Peas and Ricotta

September 3, 2017

We are always looking for new ways to build a pasta dinner. This is combination of sausage and tender peas with spice from crushed red pepper flakes is excellent with the creamy and bright whipped lemon ricotta. Just add your favorite dried or fresh pasta for a lovely dinner. We used our fresh arugula pasta, and it was an great pairing.

You will need:

  • 1/4 c pine nuts
  • 1 c ricotta cheese
  • 1 lemon, zested
  • 1/3 c + 3 T grated Parmesan cheese, divided
  • 3 T olive oil, divided
  • 1 lb mild Italian sausage, out of its casing
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 c frozen peas
  • 1/2 c favorite stock (I used beef because it was on hand)
  • 1/4 t crushed red pepper flakes
  • 1/2 t salt
  • 1 lb pasta
  • Pepper to taste

20170523 Pasta with Peas 04

Then you will…

  1. Toast the pine nuts in a medium nonstick skillet over medium heat, stirring often, about 4-5 minutes. Remove from heat and set aside.
  2. In a medium bowl, whisk together the ricotta with the lemon zest, 3 tablespoons of the Parmesan, and 1 tablespoon of the olive oil. Set aside.
  3. In a large nonstick skillet, heat the remaining olive oil over medium heat.
  4. Add the sausage and saute 5-6 minutes until starting to brown, breaking it up as you stir.
  5. Add the onion and garlic. Saute until the onion softens and turning golden, 3-5 minutes.
  6. Add the peas, stock, red pepper flakes, and salt. Mix together.
  7. Lower the heat to medium-low and allow the sauce to simmer and reduce, while you cook the pasta.
  8. Cook the pasta in salted water according to its instructions. Reserve 1/2 cup of the cooking water for the sauce when you strain the pasta.
  9. Stir the pasta and Parmesan into the sauce.
  10. Add the pasta water, a little at a time, until your sauce is the desired consistency and coats the pasta.
  11. Season with fresh pepper to taste.
  12. Serve the pasta and sauce topped with some of the ricotta and pine nuts.
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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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Salisbury Meatballs and Gravy

September 27, 2015

This a savory twist to meatballs that is perfect for a quick family dinner. We served it on top of mashed potatoes and along with roasted carrots.

You will need:

  • 1.5 lb ground beef
  • 1/2 c breadcrumbs
  • 3 cloves garlic, minced
  • 1 egg, lightly beaten
  • 1/4 c + 1 T ketchup, divided
  • 1/4 c Dijon mustard
  • 1 large onion, finely chopped
  • 2 T Worcestershire sauce, divided
  • 3 t dried parsley, divided
  • 1 t salt
  • 1 t ground pepper
  • 1 t onion powder
  • 1/2 t dried basil
  • 2 T unsalted butter
  • 1 c beef stock
  • 2 T cornstarch

Then you will…

  1. Preheat oven to 300 degrees.
  2. In a large mixing bowl, combine the ground beef with the breadcrumbs, garlic, egg, 1/4 cup of the ketchup, mustard, 1/2 of the onion, 1 tablespoon of the Worcestershire sauce, 2 teaspoons of the parsley, salt, pepper, onion powder, and basil.
  3. Form the mixture into inch-sized meatballs.
  4. Heat some olive oil in a large skillet over medium heat.
  5. Add the meatballs (in batches if needed). Brown on all sides until cooked through.
  6. Remove the meatballs and transfer them to a baking dish in the warmed oven. Cover the dish.
  7. In the skillet, melt the butter.
  8. Add the remaining onion and saute until they are softened and starting to brown.
  9. In a small bowl, whisk together the beef stock and cornstarch.
  10. Stir the stock mixture into the skillet.
  11. Mix in the remaining ketchup, Worcestershire sauce and parsley.
  12. Cook for another 3-5 minutes, until the sauce starts to the thicken.
  13. Season with salt and pepper to taste.
  14. Pour the sauce over the meatballs and serve hot.

20150813 Salisbury Meatballs 03

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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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