Archive for Beef

Cuban Ropa Vieja

Even though Rick could never remember what this dish was called, he loved it anyway. He even asked me to put it on the menu again soon. Seriously. Let’s take a minute and realize the rarity of this statement. Ok ā€¦ I think it’s sunk in now. Rick likes almost every meal that I make, but he very rarely requests something specific (well, aside from Taco Night, but that’s not a special recipe or anything). I had to say, it made me feel pretty good. šŸ™‚

Oh yeah ā€¦ and I liked it, too. Give it a try!

Cuban Ropa Vieja
Adapted from Running Mama Cooks

2 lb. chuck roast
1 cup beef broth
8 oz. tomato sauce
1 small onion, sliced
1 bell pepper, sliced
4 cloves garlic, chopped
6 oz. tomato paste
1 tbsp. cumin
1 tsp. dried cilantro
1 tbsp. olive oil
1 tbsp. white vinegar

Directions:
Place the chuck roast in your crockpot. Pour in the beef broth and the tomato sauce.

In a small bowl, combine the onion, pepper, garlic, tomato paste, cumin, cilantro, olive oil, and vinegar. Add this mixture to your crockpot, stirring until everything is well blended.

Cook on low for 8-10 hours. At end of cook time, shred meat and serve over cilantro lime rice and black beans. Enjoy!

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Beef Stroganoff

So Rick and I recently discovered something amazing. Our local movie theater has a special every Tuesday, where all tickets are only $5. $5! How did we not know this before? We don’t see movies in the theater all that often, but we might just have to change that. Tuesday night date night, anyone?

In order for us to get to a movie (and therefore get home) at a decent hour, I decided to make sure I had a crockpot dinner ready and waiting for us after work. This Beef Stroganoff was perfect for that, and delicious, too. The sauce was just a bit too runny for my taste, but next time I make this I might play around with that, perhaps by adding a little more flour, or by draining some of the liquid from the crockpot before adding in the sour cream mixture.

Beef Stroganoff
2 lb. beef stew meat, cut into 1-inch cubes
10 oz. fresh mushrooms, sliced
1 onion, chopped
1 clove garlic, minced
1 cup beef broth
2 tsp. paprika
1 tsp. salt
1 cup sour cream
2 tbsp. flour
1 tbsp. dijon mustard

Directions:
Place beef, mushrooms, onions, and garlic in crockpot. Add the broth, salt, and paprika. Cook on low for 7-8 hours, or high for 5 hours.

At end of cook time, mix the sour cream, flour, and mustard together in a small bowl. Stir this mixture into the ingredients in your crockpot until everything is well blended. Cook on low for about 15 minutes until everything is heated through. Serve over egg noodles and top with parsley, if desired.

Makes about 7-8 servings.

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Dijon Corned Beef

Source: A Year of Slow Cooking

Honestly, I was never really big into St. Patrick’s Day. It’s fun to wear green and all, but that’s about as far as it goes for me. However, with St. Patrick’s Day rolling around this past Saturday, the grocery had great prices on corned beef and cabbage. I had to take advantage of it!

This meal was delicious! The meat was sweet without being too sweet (I am not a fan of things that are too sweet, but I loved this). I’m also not a huge fan of cabbage, but when you mixed the cabbage with the corned beef, the flavors were amazing.

I bought a 3 pound corned beef roast that I used for this recipe. We plan on using the leftover meat for Reubens later in the week!


Dijon Corned Beef

3 lb. corned beef brisket
2 tbsp. brown sugar
1 tbsp. honey
1 tbsp. dijon mustard
1/2 tsp. ground cloves

Directions:
Trim excess fat from the roast and place the roast in your crockpot. (Throw the seasoning packet away or use it with another recipe.)

In a small bowl, combine the mustard, honey, brown sugar, and cloves, stirring until it forms a paste. Rub the paste all over the roast.

Add any combination of veggies you want on top of the roast. We used half a head of cabbage, a handful of baby carrots, and a couple red potatoes (quartered). You don’t need to add any extra liquid to the crockpot. The meat will provide enough liquid on its own during cooking.

Cook on low for 8-10 hours. Enjoy!

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Beef Stew

Mmm. There’s nothing better than a good hearty soup or stew when the weather gets cold. It’s the one thing that (almost) makes me look forward to winter!

Shirley J recently approached me about reviewing one of their products, and I jumped at the chance. As you can probably guess, I’m always looking for new crockpot recipes, so I was excited to possibly add something new to my repertoire.

I reviewed the Shirley J Dutch Oven & Slow Cooker Beef Seasoning. According to their website, when mixed with water, this seasoning produces a gravy that will season and moisten meat as it cooks.

My review: When I first read the recipe for this Chunky Beef Stew, I was shocked at the amount of beef seasoning it called for: 1/3 cup. This seemed like a bit much to me, but I made the recipe as is.

At the end of the cook time, the stew smelled fantastic. I was so excited to dig in! However, after taking my first bite, the dominant flavor was salt. The seasoning made this stew very, very salty, and at first, I thought it would be too much for me. I do feel like I am more sensitive to salt than some people, and Rick didn’t seem overly bothered by it, but for me, it was way too salty.

Other than the salt, the beef stew had a really good flavor. The gravy wasn’t too thick, so it was perfect for a beef stew.

I plan on playing around with this seasoning a bit more (but in smaller quantities), so look for those recipes in the future!

Chunky Beef Stew
1/3 cup Shirley J Dutch Oven & Slow Cooker Beef Seasoning
2 cups water
1.25 pounds beef stew meat, cut into 1-inch cubes
1 bay leaf
8 oz. can tomato sauce
1 tsp. worcestershire sauce
1 onion, chopped
3 potatoes, peeled and diced
4 carrots, chopped (I used a big handful of baby carrots)
2 ribs of celery, chopped

Directions:
Chop all vegetables into hearty chunks. Mix water and beef seasoning and add to your crockpot, along with the remaining ingredients. Cook on low for 10-12 hours or on high for 4-6. Enjoy!

 

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Pumpkin Chili

Ever since I saw this recipe on What’s Cooking, Chicago?, I have been so intrigued. Add to that the fact that I have been craving chili but waiting for the perfect chili weather, you can only imagine how antsy I was getting! I finally decided that today was the day — the weather isn’t quite perfect for chili, but I just couldn’t wait any longer.

Pumpkin chili
1 lb. ground turkey
1 green bell pepper, chopped
1 cup onion, chopped
2 garlic cloves, minced
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
2 cans tomatoes, undrained
4 oz. can diced green chiles
1/2 cup frozen corn
2 cups (14.5 oz. can) pumpkin puree
1 1/2 tbsp. chili powder
1/2 tbsp. cumin
3/4 tsp. salt
1/2 tsp. black pepper

Directions:
Brown ground turkey until cooked through. Add turkey to your crockpot, along with all the other ingredients. Stir well. Cook on low for 6-8 hours. Serve with sour cream, cheese, cilantro, or whatever toppings you desire. Enjoy!

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American Chop Suey

Adapted from Lauren’s Kitchen, who found it on A Year of Slow Cooking

I’m not really sure why this recipe is called American Chop Suey. Another name for it could be beef and macaroni. Well, whatever you want to call it, it tastes pretty good! Once again, I needed a convenient crockpot recipe using ingredients I already had in my pantry (don’t you love those?), and this one came to the rescue!

This easily makes about 7 servings. I made this recipe on Sunday and immediately packaged it up for lunches during the week. It heats up really well and was a huge time saver. I’ll be doing the same thing this coming week with black beans and rice.


American Chop Suey

1 lb. ground beef
1 large onion, diced
14.5 oz. can tomatoes, undrained
1 can of water (use empty tomato can)
6 garlic cloves, chopped
1/2 tsp. Italian seasoning
26 oz. jar pasta sauce
16 oz. box elbow macaroni, uncooked

Directions:
In a large skillet, brown ground beef and onion until fully cooked. Plop the beef and onion into your crockpot, and add all other ingredients except the pasta. Stir to combine. Cook on low for 6-8 hours or high for 4 hours. At end of cook time, add the uncooked macaroni and stir well. Cook on high for about 30 minutes. Serve topped with shredded cheeseĀ if desired, and enjoy!

Love garlic? Check out the ingredient spotlight at Eat at Home

Love pasta? Me too.

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Chili beef and pasta

Source: McCormick
I have had this recipe saved for a long, long time. I kept waiting for a weekend day to try it, and that day finally came this past Sunday. I loved chili pasta growing up, and I was excited to try this recipe. I’m so glad I finally got around to making it, because it turned out even better than I expected!


Chili beef and pasta
2 lbs. ground beef
1 package chili seasoning
1 can diced tomatoes
1 15 oz. can tomato sauce
1 cup frozen corn
1 cup chopped bell pepper
1.5 cups elbow macaroni, cooked
1 cup shredded cheddar cheese

Directions:
Brown the ground beef. Place in the crockpot. Add seasoning mix, tomatoes, tomato sauce, and corn, stirring to combine. Cook on low for 6 hours.

At end of cook time, add the bell pepper, pasta, and cheese. Stir to combine. Ā Continue cooking on low for about 10-15 minutes until ready to serve.

Shared at Eat at Home Cooks

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Asian beef and noodles


This recipe caught my eye the first time I saw it. I starred it in my Google Reader, but, of course, forgot about it. About a week ago, I saw some stew beef on special at the grocery store and it triggered my memory. I grabbed it up, along with the rest of the ingredients I needed, because I couldn’t wait to try this recipe.

Rick loves traditional stir frys, so I think that’s what he was expecting from this recipe. While it’s not as good as a stir fry, for the simplicity of this recipe, it tasted great. Don’t you just love tossing everything in the crockpot, leaving for work, and then dinner is ready for you when you get home? I’d say that fact bumped this recipe up quite a few notches! We’ll definitely be making it again.

P.S. This is yet another recipe from Stephanie Cooks. Have you noticed how many recipes from her blog I make? It seems to be at least once a week! If you haven’t seen her blog before, definitely check it out!


Asian beef and noodles

2 to 2.5 lbs. stew beef
16 oz. package frozen stir fry vegetables
12 oz. bottle stir fry sauce, any flavor
1/2 cup water
1/4 tsp. crushed red pepper
2 packages Ramen noodles

Directions:
Coat crockpot with cooking spray. (I used my 3.5 quart crockpot, and it was almost overflowing!) Place frozen veggies in the bottom of the crock and top with stew beef. In a medium bowl, combine stir fry sauce, water, and crushed red pepper. Pour over beef and veggies.

Cover and cook on low for 9-10 hours or on high for 4 1/2-5, but low is recommended.

At end of cook time, discard spice packets from Ramen noodles. Break up noodles as best you can and stir into meat mixture. Cover and let stand for about 15-20 minutes until noodles are cooked. Stir before serving. Enjoy!

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Onion Beef Roast

Source: Tasty Kitchen

I’m not sure why, but for some reason, this recipe caught my eye as I was browsing through Tasty Kitchen’s crockpot recipes. I wasn’t sure if it would be really good or really bad, but I was definitely intrigued. I had some red wine to use up after one weekend, and thought it would be the perfect time to try it.

This recipe turned out great. The onion flavor is pretty strong (but we like it that way!), so if you have a larger chuck roast, you can probably keep the measurements of the rest of the ingredients the same and it would still taste great. It’s also a very easy recipe to throw together, especially since there are only four ingredients!


Onion Beef Roast
1.5 lb. chuck roast
1 pkg. dry onion soup mix
1/2 stick margarine or butter, melted
1/2 cup red wine

Directions:
Place roast in bottom of the crockpot. Pour melted butter over the roast, then sprinkle on the onion soup mix. Pour red wine on top of everything. Cover and cook on low for 8 hours.

Serve over egg noodles or rice.

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Mexican Chili


Adapted from
Allrecipes.com

It’s wintertime, and that means snow snow snow. We seem to have gotten a lot more snow so far than I remember ever getting in recent years. (Can spring please hurry up and get here??!) When we’re snowed in, I always get cravings for a nice bowl of chili. It just sounds so cozy to me to have a big pot of chili simmering in the crockpot all day. So this dish definitely hit the spot during a recent Saturday snowstorm.

I decided to call this dish Mexican Chili because it has a lot of Mexican ingredients, but as it turns out, the flavors of the dish are not overly Mexican. This tastes like a traditional chili, but the combination of ingredients are great. It’s not too spicy, but there is a little bit of kick. If you like your chili spicier, you can control the heat by using medium or hot salsa and taco sauce. There are so many ways you can change this dish up a bit, you should definitely give it a try!


Mexican Chili:

1 lb. ground beef
1 cup chopped onionĀ 
3 tbsp. chili powder
2 tsp. minced garlic
1 bay leaf
1 14.5 oz. can tomatoes with green chilies, undrained
1 15 oz. can Great Northern beans, drained
1 cup spaghetti sauceĀ 
1 cup salsa
1/4 cup taco sauce

Directions:
Brown ground beef. Set aside to cool for a minute, then place in the bottom of your crockpot. Add the rest of the ingredients, and stir to combine. Cover and cook on low for 8 hours. Enjoy!

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