Tag Archives: beef

Slow Cooker Beef Bourguignon Stew


1 1/2 pounds lean beef chuck, cut into bite size cubes
1 pound russet (Idaho) potatoes, peeled and chopped into large cubes
2 carrots, chopped into 1/2 inch thick slices
2 stalks celery, thickly sliced
3 tablespoons extra virgin olive oil, divided
1 whole sprig rosemary
1 teaspoon dry oregano
1 pound white button mushrooms, halved
3 thyme sprigs
1 bay leaf
2 cloves garlic, minced
3 tablespoons white whole wheat flour or all purpose flour
1 cup low-sodium beef stock
3 cups pinot noir
10 pearl onions, halved or 1 medium yellow or white onion, diced
1 teaspoon kosher or sea salt
1/2 teaspoon black pepper


Sprinkle beef cubes with 1/2 teaspoon salt and 1/2 teaspoon pepper. Dredge in flour to coat.

Put 1/2 tablespoon of olive oil in the pan over medium high heat. Add half the beef cubes and brown on all sides, for about 5 minutes. It is not necessary to cook the beef all the way through, just sear the outsides. Repeat with the second batch. Set the beef aside.

In the same pan that the beef was browned in, add 1/4 cup of the wine and scrape the bottom, allowing some of the liquid to evaporate. Add herbs, mushrooms, pearl onions or diced onion, celery, carrots, and 1 more tablespoon of olive oil and cook for about 5 minutes. Add garlic and cook for an additional 30 seconds.

Pour everything from the pan into the slow cooker. Add the rest of the wine, the stock, the rest of the salt, the bay leaf, the potatoes, and beef cubes. Cook on high for 4- 6 hours or low for 8 hours.


Corned Beef Hash


2 tablespoons butter
2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
1 large carrot, coarsely shredded
2 pounds cooked corned beef, cubed
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme leaves
salt to taste (optional)
1/2 teaspoon ground black pepper, or to taste


Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally.

Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Slow Cooker Carne Guisada


3 lb beef stew meat
2 can(s) diced tomatoes with green chilies, (rotel) medium or hot
2 can sweet peas, drained
1 Tbsp chopped garlic
1 lg onion, chopped
2 lg potatoes, peeled and cut into 1 1/2-inch pieces
3 Tbsp all purpose flour
1/2 tsp mexican oregano
1 tsp ground cumin
1 tsp chili powder
1 tsp salt, or to taste
1 tsp ground black pepper, or to taste


Place stew meat, 1/2 cup water, salt and pepper in crock pot.

Drain juice from tomatoes into measuring cup.

Add tomatoes, peas, garlic, onions and potatoes to crock pot.

Blend juice from tomatoes and enough water to equal 2 cups liquid. Add cumin, oregano, and chili powder and flour into tomato juice mixture and mix well. Add to crock pot.

Add salt and pepper to taste.

Cook on LOW for 6 – 7 hours until sauce is thickened and meat and veggies are tender.

Great served with warm flour tortillas.

Beef Tips


2 lbs cubed beef stew meat
1 onion, chopped
1 package brown gravy mix
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 cups water
3 tablespoons vegetable oil
1 teaspoon garlic
1 teaspoon salt
1 teaspoon ground pepper
1 cup water


In a large skillet, heat oil over high heat. Saute the onion until translucent.

Add stew meat and cook on high heat until meat is browned on all sides (3-5 minutes). Pour 2 cups water, soy sauce, and Worcestershire sauce into the skillet.

Stir in garlic powder, salt and pepper.

Bring to boil and reduce heat. Cover and simmer for 1 1/2 to 2 hours.

Then combine the gravy mix with 1 cup of water, mix thoroughly and stir into the meat. Bring to boil, stirring frequently until it slightly thickens.

Crock Pot Cube Steak and Gravy


Cube steak (family size pack)
2 (10.75 ounce) cans cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and pepper to taste


Place all ingredients in a slow cooker. Cook on low all day (about 7-8 hours).

Serve over rice, noodles, mashed potatoes, or with your favorite side dish.

Patty Melts With Secret Sauce


1 1/2 pounds ground beef
2 teaspoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
12 slices sourdough bread
1/2 cup Secret Sauce
3 medium Vidalia onions, thinly sliced
6 slices Cheddar cheese
8 tablespoons unsalted butter

Secret Sauce

1/4 cup Dijon mustard
1/4 cup mayonnaise
1 tablespoon barbecue sauce
1/2 teaspoon hot sauce
In a small bowl, stir together mustard, mayonnaise, barbecue sauce, and hot sauce. Store, covered, in refrigerator up to 3 days.


In a large bowl, combine ground beef, Worcestershire, salt, and pepper. Shape ground beef into 6 oval patties.

In a medium cast-iron skillet, melt 2 tablespoons butter over medium heat. Add onion. Cook, stirring occasionally, until onion is soft and golden brown, approximately 35 minutes.

In a large cast-iron skillet, cook patties over medium-high heat until browned and cooked through, approximately 2 minutes per side. Remove skillet from heat. Remove patties from skillet; wipe out skillet.

Layer 1 bread slice with 1 tablespoon Secret Sauce, 2 to 3 tablespoons caramelized onions, 1 slice cheese, 1 patty, and another 1 tablespoon Secret Sauce. Top with another bread slice. Repeat with remaining bread, Secret Sauce, caramelized onions, cheese, and patties.

Heat skillet over medium-high heat. Melt 2 tablespoons butter in skillet. Working in batches, cook sandwiches, flipping once, until golden brown and heated through, approximately 3 minutes per side. Add remaining butter to skillet as needed.

Easy Italian Friendship Casserole


2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
1/2 cup butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup grated parmesan cheese
12oz shredded mozzarella cheese


Preheat oven to 350F

Brown meat and drain fat. Then put the meat back in the skillet.

Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and toss the noodles with butter, seasonings and parmesan cheese. Spray two 9×13 pans with non-stick spray.

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

* You can also add some sauteed green bell peppers, onions and mushrooms to the sauce.