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 … 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. 🙂

Oh yeah … 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

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

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

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

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

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

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 cheese 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

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.  Continue cooking on low for about 10-15 minutes until ready to serve.

Shared at Eat at Home Cooks

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