Recipe from Kitchen Stewardship

I cooked this recipe in the crockpot, instead of stove top.  Basically I didn’t pre-cook or brown any thing, just threw it all together and let it cook away! 🙂

J and I liked this recipe.  However, I added way too much kale and it kind of over-powered the other flavors.  I’d make this again, but I’d definitely cut back.  I just used the entire bunch of kale because I wasn’t sure what I’d do with the leftovers, but I didn’t realized it has such a strong flavor.

Ingredients:4-8 ou mushrooms, sliced
1 large onion, diced
3-4 cloves garlic, minced
1-2 lbs beef for stew, cut into 1-2″ pieces
2-3 c beef broth (I used 3)
2 T tomato paste
15 ou can diced tomatoes with juice
2 cans white beans
4 carrots, diced
2-3 c kale
1/2 t salt
1/2 t pepper
2 t Italian seasoning
1 1/2 t dried parsley
1/2 t dried parsley
Shredded Parmesan, for serving

Place all ingredients in a large crockpot and cook on low for 8-10 hours.  Serve sprinkled with Parmesan cheese.


Recipe from What’s Cookin, Chicago?

I love stir fries.  A one-pot meal that usually comes together in under 30 minutes!  You can’t really beat that. 🙂

1 lb lean beef, sliced thin
Salt and pepper, to taste
1 T garlic powder
1 T onion powder
2 T cornstarch
1 onion, diced
3-4 cloves garlic, minced
8 ou sliced mushrooms
2-3 T oyster sauce
2-3 T soy sauce
1/4 c water
3-4 green onions, sliced into 1″ pieces

Season sliced beef with salt, pepper, garlic and onion powder.  Toss to coat with cornstarch then side aside.

Add oil to a hot wok, then add garlic and onion and saute until softened.  Mix in the mushrooms and cook until slightly carmelized.

Once mushrooms have started to carmelize, add beef and brown.
(NOTE: If I were to make this again, I would brown my beef before adding anything else, except for oil, to the wok.  With everything in there it made it a bit difficult to get it nicely browned.  I would then remove it for the previous steps, and add it back in at this point.)

Add oyster sauce, soy sauce and water and mix well.  Allow it to come to a boil, scraping up cooked bits from pan.  Reduce liquid by half.  Just before serving, add green onions and toss.  Serve over rice if desired.

Recipe from Joelen’s Culinary Adventures

This may be the best beef stew I’ve ever made.  I don’t know what it is about it, but it was really delicious!  And it smelled so good as it was cooking.  I actually made this a day ahead of time so all I had to do was reheat.  It does thicken up quite a lot, and I ended up adding in a bit more broth. J would’ve been fine without it, but I like it a bit soupier for dipping bread.

5 lb boneless beef chuck roast, cubed
Salt & pepper, to taste
3 T vegetable oil
4 onions, minced (about 4 cups)
3 cloves garlic, minced
6 ou tomato paste
1/4 c AP flour
2 c red wine
2 c chicken or beef broth
3 T soy
1 lb carrots, peeled and sliced
1 c button mushrooms, halved
1 1/2 t fresh thyme
2 bay leaves
2 c frozen peas

Adjust oven rack to lower-middle position and preheat to 300 degrees. Season meat w/ salt and pepper to taste. Heat 1 T vegetable oil in Dutch oven until just starting to smoke.  Brown half of the beef in the pot, about 8 minutes.  Set aside and brown 2nd half of beef.

Reduce heat to medium and return first batch of beef to pot. Add onion and stir to combine, scraping up any browned bits, and cook until onion is tender. Add garlic and tomato paste and cook about 30 seconds. Add flour and stir until no dry flour is visible, about 30 seconds.

Slowly add wine and scraped up any browned bits.  Turn heat up to high and allow wine to simmer until thickened and reduced, about 2 minutes.  Stir in broth, bay, thyme and soy.  Cover and place in preheated oven for 1 1/2 hours.

Remove from oven and discard bay leaves. Mix in carrots, cover and return to oven for about 45 minutes. 

Remove from oven and add the mushrooms.  Cook over medium heat, uncovered, about 15 minutes, until meat is tender.  Stir in peas and allow to warm through.  Check seasoning and serve.

Recipe from Cooking Light

This was really good and not too heavy.  It uses flour and sour cream to create the thick sauce to keep it healthy.

1 lb top round steak, trimmed and cut into 1/4-inch thick slices
1 c chopped onion
2 T chopped fresh parsley
2 T Dijon mustard
3/4 t salt
1/2 t dried dill
1/2 t pepper
8 ou mushrooms, sliced
3 cloves garlic, minced
1/3 c AP flour
1 c beef broth
8 ou light sour cream
2 c cooked egg noodles

Place the steak and all ingredients through garlic into the slow cooker and stir well.

Place flour in a small bowl and gradually whisk in beef broth.  Add broth mixture to slow cooker and stir well.  Cover and cook on low for 7-8 hours. 

Turn off and remove lid.  Let stand for 10 minutes.  Mix in the sour cream and serve over egg noodles.

Recipe from A Year of Slowcooking

I have a few beef roasts in the freezer that I got on sale, and I wanted to make one of them last week in the crockpot, preferably with a simple recipe.

This recipe definitely fit the bill. Five ingredients and no prep work!  Just throw them in and turn it on. 🙂

I thought this was really good.  The molasses and mustard gave the beef a really good flavor, and the beef itself was nice and tender. 

I served this with steamed edamame and homemade baked french fries.

2 lb beef roast
1/3 c molasses
1/3 c dijon mustard
1 t garlic powder
2 t white vinegar

Use a 4-quart slow cooker.  If you only have bigger, take the cooking time down a bit.

Place meat in cooker, and add in the remaining ingredients.  Turn the meat a few times with a pair of tongs to cover with the additional ingredients.

Cook on low 6-8 or high about 4 hours.

Recipe from What’s Cookin, Chicago? originally a Julie Child recipe

This one has really been making the rounds of the blogging world ever since “Julie & Julia”, the movie, came out.  I know when I watched them making this in the movie, my mouth was watering, and I’ve wanted to try it ever since.

Joelen slightly adapted the recipe from Julia Child’s original.  But her changes are very minor.  The only thing I did different from Joelen that I just cut up whole carrots, and she used baby carrots.  I’m not going to retype the recipe, as there is a lot to it.  So just click the link to view it.

This was delicious and definitely did not disappoint.  It has a great rich flavor.  The meat is incredibly tender and just about melts in your mouth.  J enjoyed it just as much as, if not more than, I did. 🙂

This does take a while to make, so make sure you have an afternoon clear.  This is why it’s taken me so long to get around to making it – just finding the time.

If you don’t have an entire afternoon free, Joelen does break it down into stages to be done over 2 days.  This may be a bit easier for you.

When I looked at Julia Child’s original recipe, it said this is commonly served with boiled potatos or buttered noodles, so I decided to serve it over buttered egg noodles that I seasoned with salt and pepper and thyme.

Recipe from The Neely’s 

I saw this on The Neely’s cooking show on Food Network a while back, and it looked so delicious that it just stuck in my mind. So I decided to try it out this weekend.

It’s an extremely easy recipe to make was very good.  I wish we had a slightly better quality beef, as it was a bit chewy, but it still tasted good!  They’re recommended cooking time and internal temp was a bit too rare for me, so I let it go to a temp of about 145 degrees and it was perfect.

1 (3 lb) beef roast, trimmed of excess fat
Kosher salt and freshly ground pepper
4 T olive oil, divided
8 ounces button mushrooms
2 small onions, quartered

1 c red wine
1 c low-sodium beef stock
2 T gravy flour (I just used AP)

Preheat oven to 375.

Season beef with salt and pepper, to taste.

In a cast iron skillet, heat 2 T oil over medium-high heat until very hot but not smoking.  Add beef to the skillet and sear on all sides.

In the meantime, mix the mushrooms, onions and remaining oil in a small bowl.  Toss to coat and season with salt and pepper, to taste.

Once beef is seared on all sides, place the mushrooms and onions in the skillet surrounding the beef.

Place the skillet in the oven for about 40 minutes, until internal temp reaches 130 degrees. (I let it go for about 50-55 minutes to about 145 degrees.)

Remove roast from skillet and let it rest on the cutting board for about 10 minutes.  Remove mushrooms and onions to a bowl.

While beef rests, pour the wine and beef stock into the skillet.  Use a spoon and scrape up all the brown bits.  Whisk in the flour until gravy is thick and smooth.

Slice the beef into thin slices and serve with mushrooms and onions and gravy.