Posts Tagged ‘beef’

If you are going to make this dish, you MUST make the polenta with it. It’s not something most people make that often, but it is SO yummy with this roast! (and super easy to make!) If you have leftover polenta, portion it onto squares of plastic wrap, let it cool, then wrap tightly and freeze in a gallon-freezer bag. Thaw and re-heat when you want to serve it again.

Slow Cooker Pot Roast with Red Wine and Root Vegetables

Serves 6



3/4 cup orange juice

3 T minced garlic

1/4 c plus 1 T tomato paste

1 t dried sage

3 1/2 lb boneless beef chuck roast

Salt and pepper

2 T unsalted butter

1 yellow onion, finely chopped

3 ribs celery, finely chopped

3 carrots, finely chopped

3 parsnips, finely chopped

1/4 c flour

1 c red wine

One 14-oz can whole peeled tomatoes with juices

1/4 low-sodium chicken broth

1 T honey

4 sprigs fresh rosemary, tied together with kitchen twine



In the slow cooker, mix together  1/4 cup of the orange juice, 2 tablespoons of the garlic, 1 tablespoon of the tomato paste and the sage. Add the meat and coat on all sides with marinade. Sprinkle salt and pepper on all sides.

Meanwhile, heat butter over medium-high heat in large saute pan. When melted, add all of the finely chopped veggies and the remaining 1 tablespoon minced garlic and saute, stirring occasionally, until the vegetables are beginning to brown, about 10 minutes.  Stir in the remaining 1/4 cup tomato paste and the flour and stir until the flour is no longer visible. Remove the pan from the heat and add the wine. Raise the heat to high and and stir until sauce thickens, about 2 minutes. Add the tomatoes with their juices, remaining 1/2 cup orange juice, broth, honey and rosemary and simmer for about 5 minutes.

Peytons4thBday 008

Using a potato masher, gently crush tomatoes and stir the sauce.

Pour the sauce over the meat in the slow cooker, cover, and cook on low until very tender, about 10 hours. (If you don’t have 10 hours, cook on high for the first 2 hours, then lower heat to low and cook for an additional 5 – 6 hours. ) If possible, turn roast over halfway through to cook it evenly).

When done, discard rosemary sprigs and use a large spoon or ladle to skim the fat off the surface of the sauce. Remove meat from slow cooker and cut into chunks. Taste sauce and season with salt and pepper if necessary.  Return meat to the sauce and spoon meat and sauce over polenta (recipe below).

Slow Cooker Pot Roast Over Polenta

Lemony Polenta with Brown Butter and Parmesan

Serves 6-8



1/4 c unsalted butter

2 1/2 t salt

2 c medium-grind polenta (traditional, not instant)

3/4 grated Parmesan (plus more if you like it extra cheesy)

Zest of 2 lemons

1/2 t Black pepper



Heat butter in small saute pan over medium heat.  Cook until it melts and turns light brown, watching carefully, about 5 minutes. Turn off heat and pour into a coffee cup. Set aside.

In a large saucepan, bring 8 c cold water with the salt to a boil over high heat. Once it reaches a boil, slowly add polenta while stirring.  Reduce the heat to low and stir frequently for another 5 minutes.  Cover the pot and allow it to cook until soft for another 20-25 minutes.  When done, stir in brown butter, Parmesan, lemon zest and season to taste with salt and pepper.


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This makes for a perfect St. Patty’s Day dinner. Serve it with warm, crusty bread for dipping and homemade Irish Creams. This meal will definitely be replacing the traditional corned beef and cabbage!

Guinness Beef Stew

1 3-lb boneless beef chuck-eye roast, cut into 1½-inch pieces
3 T vegetable oil
2 yellow onions, small dice
¼ t salt
1 T tomato paste
2 garlic cloves, minced
¼ c all-purpose flour
3 c chicken stock
1 (12-ounce) bottle Guinness Draught, divided
1 1/2 T brown sugar
1/4 t dried thyme
1½ lbs Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
Minced fresh parsley (as much as you desire)


Adjust an oven rack to the lower-middle position and preheat to 325 degrees F.

Season the beef with salt and freshly ground pepper.

Heat the oil in a Dutch oven over medium-high heat, add the onions and salt, and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add the tomato paste and garlic and cook for 2 minutes. Stir in the flour and cook for an additional 1 minute.

Whisk in the chicken stock, ¾ cup of the Guinness, brown sugar and thyme, scraping up any browned bits on the bottom of the pot. Bring to a simmer and cook until slightly thickened, about 3 minutes. Stir in the beef and return to a simmer.

Transfer the pot to the oven and cook, uncovered, for 60 minutes.

Stir in the potatoes and carrots and continue cooking until the beef and vegetables are tender, 30 minutes to 1 hour. Remove the pot from the oven and stir in the remaining ½ cup of Guinness and the parsley. Season with salt and pepper to taste and serve.

Guinness Beef Stew


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This is a delicious, quick, easy, dressed-up version of the Manwich method. 🙂

Homemade Sloppy Joes

Serves: 6

1 T grapeseed oil

1 yellow onion, diced

1 celery stalk, diced

1/2 large green bell pepper, finely diced

1 1/2 lbs ground beef, chicken, or turkey

1 c tomato sauce

1/2 c ketchup

1 t chili powder

1 T Worcestershire sauce

1 T dijon mustard

1 T cider vinegar

1 T brown sugar

6 sandwich buns


Heat oil in large sauté pan over medium heat.  Cook onion, celery, and pepper until softened.  Add ground meat and increase heat to medium-high.  Cook until no longer pink.  Stir in ¼ c water, tomato sauce, ketchup, chili powder, Worcestershire sauce, mustard, vinegar, and sugar and bring to a simmer. Reduce heat to low and simmer, stirring frequently, for about 10 minutes.

*Our family fave: Serve on toasted buns with shredded cheddar cheese sprinkled on top, dill pickle slices, and mustard.



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My hubby told me this might be his favorite meal yet! Little did he know, it was so easy to make! Sometimes, the simplest meals are the tastiest. This salad is perfect for a light dinner.

P.S. Thai basil can be hard to find, but it is totally worth the extra work! I know Forest Hills Foods normally has it in Grand Rapids, and so does Lee’s Oriental Market on Division. I have yet to find a place in Ft. Laud that has it. Booo!

Thai Beef Noodle Salad

Garlic, 4 cloves, minced

Asian fish sauce, ¼ c

Soy sauce, 1 ½ T

Sugar, 2 t

Peanut oil, ½ c

Flank steak, 1 ½  lbs


Rice vermicelli noodles, ½ lb

Rice vinegar, 2 T

Mixed salad greens, about 6 cups

1 red bell pepper, seeds and ribs removed, thinly sliced

Thai basil or regular, about ½ c

1 lime for squeezing

In a shallow glass dish large enough for the steak, stir together garlic, fish sauce, soy sauce, sugar, and ¼ c peanut oil. Reserve ¼ c of the marinade to use later for the vinaigrette. Season steak with pepper (no salt is needed). Add steak to the shallow dish and allow to stand at room temperature for about 15 minutes. Meanwhile, cook noodles according to package instructions. Drain and set aside.

While steak is marinating, preheat broiler or prepare grill. When beef is ready, place on grill or in oven on foil-lined sheet tray. Discard marinade. Cook, turning once, for about 10-12 minutes for medium to medium-rare. Transfer to plate, cover with foil, and let rest for 5 minutes.

To make the vinaigrette, whisk remaining ¼ c peanut oil and rice vinegar into reserved marinade. Season to taste with pepper. Add 1-2 squeezes of lime juice, adding more if desired. If vinaigrette is too salty for you, add more sugar.

Enjoy! 🙂

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BEST-EVER Meatloaf

I was not exaggerating when I typed it in all caps. It seriously is to die for! I think it’s the cheese and the finger-licking sauce. Print it, memorize it, share it. 🙂

Best-Ever Meatloaf

1 lb ground sirloin or turkey

1/2 c chopped yellow onion

1 egg

3/4 c milk

1 c shredded sharp cheddar

1/2 c quick oats

1/4 c fresh parsley, chopped

1 tsp salt

1/2 tsp pepper

Preheat oven to 350 degrees.

Mix all loaf ingredients briefly and place into an 8 X 8″ pan.

2/3 c ketchup

1/2 c brown sugar

1 tbs Gulden’s spicy mustard (or any spicy mustard)

Mix and spread over loaf. Bake, uncovered, for 1 hour.

Best served with homemade mashed potatoes! YUM.

Enjoy! 🙂

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