Tag: beef

Meats

Tri-Tip Steak

cathysmahaLeave a comment

Tri-Tip steak is rather new cut to prepare but I have found it to be tender and delicious. The rub for this recipe is bursting with flavor. If you are sensitive to spicy heat, you can tone down the spice. I prepared the steak on the grill as directed and it turned out perfectly. Using a Meater Pro thermometer has helped me assure that I am not over or under cooking meats.

I served the steak with steamed baby potatoes and broccoli. The plate looks messy because of all of the juiciness of the steak. Yummo!

Tri Tip Steak

INGREDIENTS:
  • 5 tablespoons olive oil, divided
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1 beef tri-tip roast (2 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Optional: Condiment of choice such as chimichurri, herb garlic butter, or bourbon cream sauce
DIRECTIONS:
  1. In a small bowl, whisk together 3 tablespoons oil, soy sauce, Worcestershire, vinegar and honey. Place steak in dish; pour marinade over steak; turn to coat. Refrigerate 1 hour or overnight.
  2. Preheat oven to 375°. Remove steak from the marinade; discard marinade. Pat steaks dry with paper towel. In a small bowl, combine salt, pepper, garlic powder and onion powder; sprinkle over steak.
  3. In a large skillet or Dutch oven, heat remaining 2 tablespoons oil over medium heat. Brown steak on all sides.
  4. Place steak on a rack in a shallow roasting pan, fat side up. Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 50-55 minutes. Remove from oven; tent with foil. Let stand 10 minutes before slicing. If desired, serve with condiment of choice.

Recipe from TasteofHome

New Favorite · Soups and Stews

Stove Top Beef Stew

cathysmahaLeave a comment

I love my 5-hour oven beef stew recipe but when Megan introduced me to this recipe, WOW! The beef is so tender and serving it over mashed potatoes takes it to a new level. If you wanted to add potatoes to the stew vs. serving over mashed potatoes, I think it would be fine. This is definitely a new family favorite.

Stove Top Beef Stew

INGREDIENTS:
  • 1 Tablespoon vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed between your fingers
  • 2 medium-sized carrots, chopped small
  • 2 ribs celery, chopped small
  • 1 large shallot or small onion, chopped small
  • salt and pepper
  • 8oz button mushrooms, thinly sliced
  • 4 cloves garlic, pressed or minced
  • 1-1/2lbs stew meat, cut into bite-sized pieces (1″ or so)
  • pinch of red pepper flakes, optional
  • 3 Tablespoons butter, softened
  • 3 Tablespoons gluten free flour or all-purpose flour (dish will not be GF if using AP flour)
  • 32oz gluten free beef broth
  • 2 bay leaves
  • 1 cup frozen peas
  • prepared mashed potatoes, for serving
DIRECTIONS:
  1. Heat oil in a large dutch oven or soup pot over medium heat. Add dried thyme and rosemary then saute for 30 seconds. Add carrots, celery, and shallots then season with salt and pepper and saute until the vegetables are browned and tender, 10 minutes. Add mushrooms then saute until they release their liquid, the liquid cooks off, and the mushrooms become tender, 7-9 more minutes. Add garlic then saute for 1 minute, or until very fragrant. Turn heat up to medium-high then add stew meat, red pepper flakes, if using, and more salt and pepper, then saute until meat is evenly browned, 8-10 minutes.
  2. Mash together butter and flour in a small dish with a fork until smooth then add to the pot and stir to coat the meat. Cook for 1 minute then stream in beef broth, scraping the bottom of the pot to release any browned bits. Turn heat up to high to bring stew to a simmer then add bay leaves. Place a lid on top, turn heat down to low, then simmer for 2 hours, stirring occasionally.
  3. Remove lid then gently simmer for another 1-1/2 hours, or until the meat is tender and stew has thickened, stirring occasionally. If the stew begins to reduce too quickly before the meat is tender, place the lid back on top. Taste and adjust salt and pepper if necessary then add frozen peas and simmer for 2 minutes. Remove bay leaves then serve over mashed potatoes.

Recipe from IowaGirlEats

Meats · Sandwiches

Crock Pot Italian Beef Sandwiches

cathysmahaLeave a comment

Italian Beef Sandwiches has been on my to-do list for months. I recently made the beef but altered the recipe to remove the pepperocini spice to accomodate my grandkids. The result was delicious! This sandwich reminds me of a French Dip and more beef broth could be added, or served separately, for a dipping sauce. A side of caramelized onions would take this sandwich over the top. Everyone in the family enjoyed it and the recipe will be in my crowd-pleasing rotation.

Crock Pot Italian Beef Sandwiches

INGREDIENTS:
  • 3 lb. chuck roast, trimmed of all visable fat and cut into large chunks
  • 1 envelope Good Seasons Zesty Italian salad dressing mix
  • 1 envelope Ranch Dressing
  • 1 envelope Beef Au Jus seasoning
  • 14.5 oz. can beef broth
  • Provolone cheese slices
  • 8 oz. Giardiniera (Chicago-Style Italian Sandwich Mix), drained (optional)
  • Pepperoncini peppers (optional)
  • Hoagie buns
DIRECTIONS:
  1. Add contents of 3 seasoning envelopes into 5.5 – 6 quart crock pot. Add beef broth and stir to combine. Place chuck roast into the bottom of a 5.5 – 6 quart crock pot, then spoon some of the seasoning over the top of the roast. OPTIONAL: If you like more spice, you can add 8 oz. pepperoncini pepper slices and a splash of juice.
  2. Place lid on crockpot and cook on low for 9 hours, or until meat shreds easily with a fork. Shred, then place meat back into crock pot and cook on low for 1 additional hour.
  3. Split bun since in half then scoop the shredded meat on top and add provolone cheese slies. Top or serve separately with additional pepperoncini peppers and Giardiniera, if desired.

Recipe slightly adapted from IowaGirlEats

Family · Meats · Pastas

Beef & Noodles

cathysmahaLeave a comment

Beef & Noodles is a delicious comfort food that was a new experience for me. The beef broth was deliciously rich and yummy over mashed potatoes. I grew up on Chicken & Noodles over mashed potatoes, a family favorite. This dinner was shared with my daughters and we all agreed, Chicken & Noodles is still our favorite although we enjoyed this dish immensely.

Beef & Noodles

INGREDIENTS:
  • Beef Chuck Roast
  • 1 onion (chopped)
  • 4 large garlic cloves (minced)
  • 8 cups of beef stock
  • 32 oz. frozen egg noodles
  • Salt and Pepper
  • Oil for searing and sautéing. 
DIRECTIONS:
  1. Season chuck roast liberally with salt and pepper.
  2. Add oil (I used Avocado Oil) to pan and sear roast on all sides. Remove from pan. 
  3. Add additional oil and sauté onion until translucent, add garlic and sauté for 1-2 minus (until fragrant). Add roast back to pan and pour 1. 5 cups of beef broth. Turn pan to medium low and cook for 5-6 hours or until chuck roast is tender. 
  4. Remove chuck roast from pot and shred. Skim fat from remaining broth (or run it through a fat separator) then add shredded beef back to pot along with remaining 6.5 cups of beef broth. Once boiling add in the thawed noodles and cook until desired consistency. 
  5. Serve over mashed potatoes.