Tag Archives: beef

Cast Iron Steak

Serves: 2


For the Steak

12 ounces rib eye, between 1/2 and 1 inch thick
olive oil
kosher salt
fresh ground black pepper

For the (Optional) Sauce

1/3 cup dry red wine
1 – 2 tablespoon freeze dried shallots
1 tablespoon butter



Preheat the oven to 350 degrees.

Bring the steak to room temperature.

Rub the steak on both sides with the olive oil, salt, and pepper. Let it sit while you preheat a cast iron skillet over high heat, about 4 minutes.

Place the steak in the skillet, and don’t move it for 3 minutes.

Flip the steak, and leave it alone for another 3 minutes.

Put the skillet into the preheated oven for 5 minutes. (This will be medium rare.)

Remove the steak from the skillet to a platter, cover loosely with foil, and allow to rest for 5 minutes.

Optional Sauce:

While the steak is resting, deglaze the pan with the red wine, and put back over high heat. Scrape up any bits of steak stuck to the pan.

Add the shallots to soften in the wine as it reduces.

Finish the sauce by swirling in the butter to incorporate.

Pour sauce over steak.


Slow Cooker Steak Soup


2-1/4 lb sirloin tip roast, cut into 1-inch cubes
1/4 cup flour
1/2 tsp salt
1/2 tsp ground pepper
2 Tbsp canola oil
1 (1-oz) envelope dry onion soup mix
4 cups beef broth
1 Tbsp tomato paste
1 Tbsp Worcestershire sauce
2 cups uncooked medium egg noodles


Combine roast, flour, salt and pepper in a large ziplock bag. Seal and shake to coat beef.

Heat oil in a large skillet over medium-high heat. Remove beef from ziplock bag, discard any excess flour mixture. Sauté beef until browned, about 5 minutes.

Place meat into slow cooker. Add onion soup mix, beef broth, tomato paste and Worcestershire sauce. Cook on LOW for 8 hours, until beef is tender.

Add noodles to slow cooker. Cover and cook on LOW for 15-30 minutes, until noodles are tender

Slow Cooker Irish Stew

Serves 8


10 red new potatoes, skin left on, halved
1/2 onion, diced
3 large carrots, washed and cut in big pieces
4 large garlic cloves, minced
2 stalks celery, sliced thinly
3 bay leaves
3 pounds stewing beef, cubed
1 tablespoon salt
1 teaspoon ground black pepper
1/3 cup flour
4 tablespoons olive oil
1 cup mushrooms, halved
1-1/2 cups beef broth
1 bottle of beer
2 cans tomato sauce
1 large sprig of thyme
1 large sprig of rosemary


Place the potatoes, onion, carrot chunks, garlic and celery in the bottom of an 8-quart slow cooker. Top with bay leaves.

Season beef with salt and pepper in a bowl. Add flour and toss to coat.

Heat olive oil in a large skillet over medium-high heat. Saute beef in batches until the pieces are browned on all sides. If the pan starts to run dry, add a little more olive oil.

Add the cooked meat to the slow cooker and top with mushrooms.

In a bowl, mix the beef broth, beer and tomato sauce. Pour the mixture into the slow cooker.

Place the sprigs of thyme and rosemary on top and put the lid on the slow cooker.

Cook for 8 hours on low heat or 4 hours on high.

Steak Stir Fry

Serves 4


1-1/2 pounds sirloin, skirt or flank steak sliced into 1/4 inch-thick strips
1-1/2 tablespoons cornstarch
2 tablespoons toasted sesame oil
2 cloves garlic, minced
2 teaspoons minced fresh ginger
5 cups small broccoli florets
1/2 cup beef broth
1/2 cup lower-sodium soy sauce
1/4 cup granulated erythritol or the equivalent of another low-carb sweetener


In a large bowl, combine the beef with the cornstarch and toss to coat the meat.

In a large skillet, heat the oil over medium heat. Add the meat and cook, stirring occasionally, until it is browned, about 4 minutes. Transfer the meat from the skillet to a plate or bowl.

In the same skillet, cook the garlic and ginger, stirring, for 30 seconds.

Add the broccoli and broth and bring to a boil. Let simmer, stirring occasionally, until the broccoli is tender, about 7 minutes.

In a small bowl, stir together the soy sauce and sweetener.

Return the meat to the skillet and add the soy sauce mixture. Cook, stirring until the sauce thickens and the beef is heated through, 2 to 3 more minutes.

Serve hot

French Onion Pot Roast

Serves 4


1 chuck roast, 3 to 4 pounds
3 tablespoons flour
4 tablespoons olive oil, divided
2 onions, sliced thinly
3 cloves garlic, minced
1/2 cup sherry
3 cups beef broth
1 tablespoon Worcestershire sauce
2 pounds red potatoes, quartered
3 sprigs of thyme, left whole
Ground black pepper


Preheat oven to 300 degrees F. Pat roast dry with paper towels.

Preheat a large Dutch oven or other large oven-proof pot over medium-high heat. Add 2 tablespoons of oil and, when hot, add roast and season generously with salt and pepper.

Dust the roast with flour. Sear the roast on all sides until it becomes nice and brown and starts to develop a crust. Remove from pot and set aside on a plate.

Reduce heat under pot to medium low. Add 2 more tablespoons of olive oil to the pot and add onions. Stir them regularly and continue to cook for up to 30 minutes, until they start softening and becoming golden brown.

Add garlic and saute for another 2 minutes.

Increase heat in pan to medium high and add the sherry. Allow it to come to a boil and scrape up any browned bits from the bottom of the pan as it does.

Add the beef broth and Worcestershire sauce and season lightly with salt and pepper.

Add the roast back into the pan and place potatoes all around it. Add the thyme sprigs, snuggling it into potatoes and in the liquid. Bring everything to a simmer.

Cover the Dutch oven with a lid or foil and place in the oven for 3 hours, or until beef can be easily shredded with a fork.

When ready to serve, slice or shred beef and serve on a large platter with potatoes and onions, pouring some of the juice over the top.

Chili Cheese Dog Bake 2


1 can (14 to 15 oz) chili, heated
1 can Pillsbury refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes


Heat oven to 375F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.

Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

Bake 15 to 20 minutes or until dough is light golden brown.

Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.

Slow Cooker Beef Stroganoff

(makes 4 servings)


1 lb round top steak, trimmed and cut into 1/4-inch thick slices
1 cup chopped onion
2 tablespoons fresh parsley
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried dill
1/2 teaspoon black pepper
8 oz sliced mushrooms (about 2 cups)
2 teaspoons Worcestershire sauce
3 cloves garlic, minced
1/3 cup flour
1 cup beef broth
2 tablespoons cream cheese
8 oz sour cream


Place steak, onion, parsley, Dijon mustard, salt, dried dill, black pepper, sliced mushrooms, and garlic into the slow cooker. Stir well

In a small bowl combine flour, Worcestershir sauce, and broth, whisking until well blended.

Add broth mixture to slow cooker, then stir well.

Cover with lid and cook on high heat for 1 hour, then reduce the heat to low and cook for another 7 to 8 hours or until steak is tender.

Before serving, stir in the cream cheese, and cook covered on high for another 10 minutes.

Stir in the sour cream, then serve over rice or egg noodles. Garnish with fresh dill or parsley