Archives for category: beef stock

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One-Pot Beef and Guinness Stew Recipe

Easy freezer-friendly beef stew. Perfect for St. Patrick’s Day or anytime you crave warm comfort food. Just start everything in a dutch oven or heavy pot on the stove, and transfer the whole thing to the oven.

WHAT YOU NEED:

  • 4 lbs. beef chuck, cut into 1-inch cubes
  • 1/4 c. flour
  • 12 oz. tomato paste
  • 2 1/2 lbs. small potatoes (I used a mixture of red and yellow), cut into chunks
  • 2 white onions, diced
  • 32 oz. beef broth
  • Irish stout beer – I used one 11-oz. bottle of Guinness Extra Stout
  • 10 garlic cloves, minced
  • Coarse salt and ground pepper, for seasoning
  • 16 oz. frozen baby peas, thawed

WHAT YOU DO:

Preheat oven to 350ºF.

In a heavy pot or dutch oven (5-quart size or so) on the stovetop, toss beef with flour and stir in tomato paste. Add potatoes, onions, broth, beer, and garlic. Season with salt and pepper. Cover, and bring to a boil over medium heat, occasionally.

Cover with lid and place pot in oven. Cook until meat is fork-tender, approximately 2 1/2 to 3 hours. Stir in peas, then season with additional salt and pepper to taste.

TO FREEZE: Prepare according to recipe. Cool, then divide into a few containers, label, and freeze up to 3 months. Thaw, reheat, and serve.

adapted from marthastewart.com

 

Slow Cooker Balsamic Shredded Beef Recipe – Here’s a delicious Crock Pot option. You can use this shredded meat on sandwiches, tortillas, as a nacho topping, and more.

Slow Cooker Balsamic Beef Recipe - delicious Crock Pot meal option 

WHAT YOU NEED:

  • 3 lbs. chuck roast
  • 2 Tbs. flour
  • ½ tsp. salt plus additional if needed, to taste
  • ½ tsp. black pepper
  • 1 tsp. olive oil
  • 5 garlic cloves, minced
  • ¼ c. diced red onion
  • ¼ c. beef broth
  • ½ c. balsamic vinegar
  • 2 Tbs. worcestershire sauce
  • 2 Tbs. brown sugar

WHAT YOU DO:

1. On a large plate mix together flour, ½ tsp. salt, and pepper. Dredge the chuck roast on both sides.

2. In a large pan, heat olive oil on medium-high. Add chuck roast and brown for 3-4 min on each side, until both sides are browned and a crust forms.

3. Transfer beef to slow cooker sprayed with cooking spray (or lined with a slow cooker liner).

4. In the same pan used for the beef, sauté garlic and onion until fragrant and onions are translucent (approx. 3-­4 min).

5. Stir in broth and scrape up any brown bits left from the roast. Transfer mixture to the slow cooker with the beef.

6. In a bowl, whisk together balsamic vinegar, worcestershire sauce, and brown sugar (tip: use a wet dishcloth or paper towel “nest” under your bowl to whisk with one hand and add ingredients with the other). Pour over the roast.

7. Cook on HIGH for 5 hours (or LOW for 8-10 hours). Flip the roast a couple times while cooking and make sure all ingredients are combined.

8. Using two forks, shred the meat. Add salt. Combine with sauce and serve.

* * * Make ahead option: Cook as instructed above, then cool and freeze into portions. Heat on the stove or in the microwave before serving.

Prep time: 25 mins
Cook time: 5 hours
Makes 10 servings (1/2 c. per serving)

recipe adapted from organizeyourselfskinny.com

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

French Onion Soup Recipe

Cold weather makes me crave soup, soup, and more soup! Here’s a French Onion Soup Recipe, which I love because you can freeze some for later and use it in your next batch for an even richer soup.

Also, since I am a make-ahead junkie, I love that you can cook this up to two days beforehand, and refrigerate it until you are ready to broil it in the oven topped with sliced baguettes and delicious cheeses.

The basic steps are pretty easy too: saute some onions, make the broth, then portion into cute little soup crocks, and broil to melt the cheese for a minute until it’s bubbly and starts to brown.

French Onion Soup Recipe - YUM

WHAT YOU NEED:

For the soup:

  • 1 1/2 Tbs. unsalted butter
  • 2 yellow onions, sliced thinly
  • Kosher salt, to taste
  • 1 c. red wine
  • 6 c. beef stock
  • Cayenne pepper, to taste
  • 1/2 tsp. black pepper

For the topping:

  • 1/2 French baguette, sliced into 1/4-inch slices
  • 4 slices Provolone cheese
  • 1/2 c. freshly grated Parmigiano-Reggiano cheese

WHAT YOU DO:

STEP 1: CARAMELIZE THE ONIONS
– Melt butter in large pot over med-heat
– Add onions with a pinch of salt, and stir to coat with melted butter
– Sprinkle cayenne pepper and black pepper on top and stir every few minutes, for approximately 20 minutes, until the onions become soft and brown

STEP 2: DEGLAZE THE PAN
– Bring mixture to a boil over high heat
– Add wine
– Cook, stirring to release browned pieces
– Reduce heat to medium and simmer for approximately 5 minutes, until the wine has reduced slightly

STEP 3: ADD THE STOCK
– Pour beef stock into onions and stir
– Bring to a boil over high heat then reduce to low
– Let simmer for at least 1 hour (longer simmering will lead to more flavor)
– If liquid reduces too much add more stock or water until it has a soup-like consistency again

STEP 4: ASSEMBLE
– Just prior to serving, place oven rack near the top and set broiler to high
– Ladle soup into 4 soup cups (save any leftover for next time – you can freeze the unused soup and add it to your next batch to make it more flavorful)
Place a baguette slice on top of each, covering with soup
– Lay a slice of provolone on top of the bread, then sprinkle with Parmigiano-Reggiano
– Place cups on a baking sheet and set under the broiler for 1-2 minutes, or until cheese becomes bubbly and brown (be careful so it doesn’t burn) and serve

Total Time: 1 hour, 45 minutes

Makes: 4 Servings

Make-Ahead Option: Complete STEPS 1-3. Refrigerate for up to two days until ready to complete STEP 4.

French Onion Soup Recipe

Season With Sage Cookbook - French Onion Soup Recipe - Page 89

recipe adapted from Season With Sage (2011)