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Tag Archives: Main Dish Beef

Hearty Slow Cooker Beef Stew

This hearty beef stew recipe would make an excellent dinner for a cold winter evening. The preparation is so easy and quick that you won’t even realize you prepared it yourself. Don’t believe me on the quickness? Ha, I can prove it to you right now. All you have to do is throw everything into your slow cooker (including potatoes), simmer, and serve. After finishing with the preparation, your mind will be blown away by how fast and easy it all came together!

Slow Cooker Irish Beef Stew

INGREDIENTS

1 lb lean beef stew meat

1/4 tsp coarse salt

1 teaspoon ground black pepper

1 Tbsp olive oil

2 Tbsp flour

1 C peas

3 cloves garlic, minced

4 large yukon golden potatoes, peeled and largely diced

2 large carrots, peeled and diced into 1 inch pieces

1 medium yellow onion, chopped

2 Tbsp tomato paste

2 1/2 C beef broth

1/4 C beer (I recommend using Guinness)

Directions

1. Sprinkle stew meat with salt and toss till well combined. Using a fork, prick the meat in multiple places to tenderize. Cover and refrigerate for at least an hour, but ideally, refrigerate overnight.

2. Toss the meat with flour. Heat a skillet over medium-high heat. Add oil and then sear meat until browned on the outside.

3. While the meat is browning, mix together tomato paste, soy sauce, beef stock (use more if you like it soupier than stewy) and Guinness & red wine (if using) in the slow cooker.

4. Transfer the meat (browned or not) to slow cooker. Add garlic, onions, carrots, potatoes, bay leaves, and black pepper. Cover and cook on low for six to seven hours or high three to four hours until meat is falling apart and tender.

Court’s Cooking Notes: If using peas, microwave for one minute and then stir them into the stew. Remove bay leaves. Season to taste with salt and pepper.

Adapted from Aberdeen’s Kitchen

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Cincinnati Chili

As many of you know, I am a huge fan of Rae Drummond she is also known as The Pioneer Woman. She cooks really good recipes. I also love her cookbooks. They are so very cute and I wanted one. So my mom bought me one of her cookbooks for my birthday. The title of the book is The Pioneer Woman Cooks: Come and Get it. In the book I found the first recipe that I wanted to try and will be sharing with you today. The recipe is called Cincinnati Chili.

This chili is very simple to prepare and packed with the delicious flavors of fall. It would make a great fall or even winter dish that would warm up your soul. Also, depending on your preference of taste you add more or less of ingredients. Enjoy!

Cincinnati Chili

2 Tbsp olive oil

1 large onion

5 garlic cloves

2 lbs ground beef

one 15-ounce can tomato sauce, and I used Goya

2 C beef broth

2 Tbsp white wine vinegar

2 Tbsp tomato paste

3 Tbsp chili powder

2 tsp ground cumin

1 tsp ground cinnamon

1/8 tsp whole cloves

1/4-1/8 tsp allspice

1/4 tsp Cayenne Pepper

two bay leaves

1 Tbsp Worcestershire sauce

1 14.5 ounce canned kidney beans, optional

1 lb spaghetti, cooked, for serving, optional

Other optional toppings:

Sour Cream

Shredded Cheddar Cheese

Green onions

Fritos

Crackers

Cornbread

Directions

1. In a large pot, heat the oil over medium-high heat. Add the onion and garlic and cook for a couple of minutes, until they start to soften. Add the beef and cook it until it’s thoroughly browned. Drain the excess fat. Pour meat back into the pot

2. Combine the tomato sauce, beef broth, tomato paste, chili powder, cumin, the other spices, Worcestershire sauce, and the bay leaves.

3. Stir until well combined. Reduce the heat to low and cook the chili for approximately one hour, stirring occasionally. Serve hot with a salad.

Source The Pioneer Woman Cooks: Come and Get it!

My Favorite Food Network Star

I’m sharing with you today an incredibly tasty and knock your socks off easy recipe for Sloppy Joes from my cooking roll model The Pioneer Woman. I enjoy a lot of delicious recipes and watching her cooking show.

This would be an excellent recipe to share with your family and friends. They certainly will love it!

Pioneer Woman’s Sloppy Joes

Ingredients

2 Tbsp Olive Oil

2-1/2 lbs Ground Beef or turkey

1/2 whole Large Onion, Diced

1 whole Large Green Bell Pepper, Diced

5 cloves Garlic, Minced

1-1/2 C Ketchup

1 C Water

2 Tbsp Brown Sugar

2 tsp Chili Powder (more To Taste)

1 tsp Dry Mustard

1/2 tsp Red Pepper Flakes (more To Taste)

1 Tbsp Worcestershire Sauce (more To Taste

2 Tbsp Tomato Paste

1-1/2 tsp Tabasco Sauce (optional; To Taste)

1/4 tsp Salt

1/2 tsp Freshly GroundBlack Pepper

Kaiser Rolls

Directions

1. Add the oil to a large skillet or dutch oven over medium high heat. Add the meat and cook until brown. Drain most of the fat and discard. Add the onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

2. Add the ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for fifteen minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

3. Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if it makes your skirt fly up. Serve hot with kettle cooked chips!

Source Food Tidings

True comfort food at it’s greatest

When I think of the comfort foods Sloppy Joes and Tater Tots my mouth begins to water. Mmm…yummy, my mouth is watering right now just thinking about those two. I realize they are unhealthy but they are out of this world true comfort food.

Here's a savory casserole that
you seriously can't go with as it has tater tots and sloppy Joes all wrapped into one dish. It's quick and easy to prepare. Did I mention that it's pure comfort food? Your family will certainly LOVE this recipe! What more could you want?

Crock Pot Tater Tot Sloppy Joe Casserole Recipe

Ingredients

1 lb. ground beef or turkey
½ onion, diced
1 c tomato sauce
2 tbsp Worcestershire sauce
2 tbsp ketchup
2 tsp mustard
2 tsp garlic, minced
1 tsp pepper
1 tsp salt
1 can red kidney beans, optional
1 cup cheddar cheese, shredded
1 bag tater tots, frozen

Directions

1. In a large skillet heat two tablespoons of olive oil over medium high heat. Once the oil is hot place the meat, onion, garlic, pepper and salt into the skillet, stirring occasionally until meat is fully cooked. Once the meat is cooked remove from heat drain and the fat. Return it to the stove.

2.. Add tomato sauce, Worcestershire sauce, ketchup, and mustard to the beef mixture. Mix well. Add the kidney beans, if desired.

4. Spray the inside bowl of the slow cooker with non-stick spray or line with parchment paper. Pour a layer of tater tots onto the bottom of the bowl. Cover with the beef mixture. Place another layer of tater tots on top of the beef mixture.

5. Cover and Cook on LOW for eight hours or on HIGH for four hours. In the last thirty minutes of cooking, remove the lid and sprinkle on the cheese. Replace lid and continue cooking until the cheese is melted and gooey.

Serve with a dollop of sour cream or ketchup if you desire.

Source Tammilee Tips

Weekly Review for July 10th – 15th

Honey Garlic Chicken Stir Fry – This dish is chicken and vegetables, cooked to perfection and tossed in a sweet and incredibly tasty sauce.

Cold Brew Coffee – Satisfy your coffee craving and beat the summer heat with this iced coffee. It's incredibly easy to make and delicious. Oh, and last but not least it's refreshing.

Slow Cooker Greek Spiced Pot Roast – Consume slightly Greek food without leaving your home while saving some green.

Side Dish Balsamic Garlic Roasted Green Beans & Mushrooms – This side dish is perfect for a busy weeknight meal or for when you have company coming over and can be served less than thirty minutes.

Coming up next week on cooking with Court

20-minute Taco Salad Casserole

Brown Sugar Pork Chops

Side Dish Roasted Zucchini with Garlic

Slow Cooker Buffalo Chicken and Potato Casserole

Classy Spiced Pot Roast 

Slow Cooker Greek Spiced Pot Roast

Ingredients

1 (3-to-4-lb) Beef chuck or rump roast                                                                                       1 onion sliced into thin rings
8 garlic cloves minced
1 tsp salt
1 tsp black pepper
1/2 tsp fennel seed
1/2 tsp anise seed
1 tsp ground cumin
1 tsp ground cinnamon
1/4 C dark brown sugar
1 Tbsp Honey
1 lemon, juiced

Directions

1. Grab your 4-quart crockpot insert. In a small bowl, combine the salt, pepper, spices, honey, and sugar. Next, place the meat onto a cutting board and smear this paste onto the top of the roast.

2. Put the roast into the insert and add the onion and the garlic. Pour in the lemon juice. Cover, and cook on low for eight to ten hours, or until the meat breaks apart easily with a fork.

Source 365 Slow Cooker Suppers

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Crispy Southwest Wraps

So for the first time in a long time cooking got a little out of hand when I made these Crispy Southwest Wraps, and it was somewhat stressful. No worries, though, it wasn’t anything major the preparation was just a little messy. Although, I did not let it discourage me to cook this recipe and as always I still had an excellent time cooking!

However, as you can tell they, unfortunately, do not have a photo at the moment because my family ate all of them before I even had the opportunity to take a picture and I also did not like the way my wraps turned out. I will not say they looked disgusting, but I will say they did not live up to my picture-taking standards and that there will be a picture on this post shortly.

These Crispy Southwest Wraps are a tasty combination of a burrito/taco and a wrap all in one. They take less than thirty minutes, and my family loved them!

 

Crispy Southwest Wraps

Ingredients

1 lb ground beef
2 Tbsp Olive oil
1/2 tsp salt
1/2 tsp pepper
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 Tbsp water
1 (14.5 oz) can Goya black beans
1 C frozen corn, thawed
1/2 of a red bell pepper, diced
1 or 2 green onions, diced
1 C cooked rice (leftover rice works excellent! white, brown, rice pilaf, wild rice)
1 1/2 C grated cheese (cheddar, Monterey, or pepper jack)
1/2 C Daisy sour cream
6-8 flour tortillas taco or burrito
Cooking Spray or olive oil, for frying the tortillas

Directions

1. In a large skillet over medium-high heat pour the oil into the pan and add the beef. Cook and crumble until browned. Discard grease. Add the salt, pepper, chili powder, cumin, garlic powder, and water. Stir to combine. Combine the black beans, cooked rice, corn, bell pepper, and onions and toss to combine. Saute for two-three minutes.

2. Heat a large skillet over medium-high heat. Cover a tortilla with a handful of cheese evenly spread across the tortilla. Add a small/medium scoop of the meat mixture, placing it in a line along one end of the tortilla. On top of the meat mixture add a few small dollops of sour cream. Starting at that end, roll the tortilla up, folding in the sides like a burrito.

3. Grease the pan abundantly with cooking spray and place the wraps seam side down in the greased pan. Lightly brush the tops of the wraps lightly with oil, or spray them with cooking spray. Turn the wraps every minute or two until they are golden and crispy on all sides. Serve warm, with salsa.

Source tastes better from scratch

A picture is coming soon. 🙂