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Posts Tagged ‘Beef’

Here’s another great slow cooker recipe from Eat At Home Cooks who is one of my all time favorite bloggers.  Tiffany is not only a great cook and writer, but also a fellow Kentuckian!

I used her recipe as my inspiration and almost all of the flavors are the same, but I made my own gravy and didn’t use the mix included in her recipe.  Most of the mix packets have MSG and I am extremely allergic so I just made a basic gravy with flour and broth.

These steaks make a great supper with your favorite comfort food side dishes like mashed potatoes and macaroni and cheese.  I wish my photos were better, but meat is my photography nemesis!

Slow Cooker Cube  Steaks 1

1/2 cup + 3 tbsp. all purpose flour, divided

2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dry mustard powder

Approximately 2 lbs. cube steak

2 tbsp. vegetable oil

1/2 cup diced onion

1 cup beef broth

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Combine 1/2 cup flour, salt, garlic powder and ground mustard in a pie pan.  Dredge the cube steaks in the flour mixture.

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Heat the oil in a large skillet over medium heat.  Brown the steaks in the oil for about 2 minutes on each side.  Place the browned steaks in your slow cooker.

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Add the remaining 3 tbsp. flour to the hot skillet and stir this into the oil leftover from the steaks for about 30 seconds.  Pour in the beef broth and continue stirring constantly.  Make sure to scrape the bottom of the skillet well to get all of the tasty bits in to the gravy.  Add the diced onions and cook on low for about 5 minutes.

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Pour the gravy over the steaks and cook on low for 5 to 6 hours.

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Slow Cooker Cube  Steaks 1

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Y’all know I love a good slow cooker main dish and this is a great use of stew meat or another cut that might not be quite so tender.  Browning the meat before it goes in the slow cooker gives it great flavor and cooking it low and slow makes it just fall apart. I found this gem at RecipesThatCrock.com and adapted it to suit my ingredients.

Slow Cooker Steak Tips

1 cup all purpose flour

1 tsp. onion powder

1 tsp. garlic powder

salt & pepper to taste

2 lbs. (approximately) beef tips or stew meat

2-3 tbsp. vegetable oil

1 cup beef broth or stock

1/4 cup Worcestshire sauce

1/8 cup soy sauce

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Combine flour, onion powder, garlic powder, salt & pepper in a large bowl.  Put the meat in the bowl and toss to coat.  Heat the oil over medium heat in a large skillet and brown the meat on all sides.

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In a separate bowl, combine the remaining ingredients.  Place the meat in a slow cooker and pour the sauce over the meat.  Cook on low for 8 to 10 hours.  This goes great with potatoes and a salad.

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Slow Cooker Steak Tips

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While browsing Pinterest one evening, I found this roast recipe from Chocolate, Chocolate and More that caught my eye.  It was a easy slow cooker recipe that used basic ingredients.  What more could you ask for? 

The only problem was that I was missing a few of those basic ingredients so I just made do with what I had.  It still turned out great and will definitely be added to my regular menu roster.

Basic Slow Cooker Roast

2 to 3 pound chuck roast

1 tbsp. vegetable oil (Oops, didn’t make the photo.)

3 tbsp. all purpose flour

3 cups low sodium beef broth

1/2 medium onion, diced

salt & pepper to taste

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Preheat the slow cooker on high and spray the inside of the crock with non-stick spray.  In a large skillet, heat the oil over medium heat.  Combine the flour with a little salt and pepper in a shallow dish.  Press the roast into the flour mixture, coating both sides.

Brown the roast in the skillet for about 2 to 3 minutes per side until the outside of the roast is golden brown.

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Next, put the roast into the slow cooker and add the onions and beef broth.  Cook on low for 8 to 10 hours until the meat is super tender.  Serve with your favorite side dishes and enjoy!

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Basic Slow Cooker Roast

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Today’s recipe is another great slow cooker recipe from The Southern Slow Cooker cookbook by Kendra Bailey Morris.  This dish doesn’t need much of an introduction because the flavor speaks for itself.  I made it on a cool and rainy Sunday and it was perfect comfort food!  This and a pan of cornbread is all you need for a hearty and healthy meal.

Aunt Barbara's Beef Stew

1 cup coarsely chopped onion

4 carrots, peeled and cut into 1 1/2 inch slices

2 large potatoes, peeled & cut into 1 1/2 inch cubes

1 1/2 pounds boneless beef stew meat, cut into 1 inch pieces

1/2 cup all purpose flour

1/2 tsp. salt

1/4 tsp. black pepper

1 tbsp. olive oil

3 1/2 cups beef broth, low sodium

15 oz. can no salt added diced tomatoes

2 tbsp. tomato paste

1 tbsp. Worcestshire sauce

3 cloves garlic, minced

2 bay leaves

1/2 tsp. sugar

2 tsp. Italian seasoning

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Spray the inside of your slow cooker with nonstick spray.  Layer the onions, carrots, and potatoes in the cooker.  In a large zip top bag, combine the stew meat, flour, salt and pepper. Shake to coat the meat then discard the excess flour.

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Heat a large skillet over medium-high heat.  Add the olive oil and stew meat to the pan.  Brown the meat well on all sides, then transfer the meat to the slow cooker. 

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Add the beef broth to the hot skillet and scrape all of the leftover bits from the bottom of the pan.  Pour this over the meat and vegetables in the slow cooker. 

Add the tomatoes, tomato paste, Worcestershire sauce, garlic, bay leaves, sugar and Italian seasoning.  Stir everything together.  Cover and cook on low for 8 to 10 hours, until the meat is tender and the stew is thick. 

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Uncover, remove the bay leaves and season with salt and pepper to your taste.  This is great served with hot cornbread or even garlic bread.

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I LOVE books, especially cookbooks!  I try not to buy too many or my collection would take over the house, but when a fellow Southern Food Blogger asked if anyone would like to review her new cookbook, I jumped at the chance.  I am now a proud owner of “The Southern Slow Cooker” by Kendra Bailey Morris and it is a wonderful book. 

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See all of those little pink tabs at the top? Those are the recipes I have marked to try.  There are several!!  The book begins with a little history of Southern cooking and the integration of the slow cooker along with a few other “essential kitchen tools”.  Then the real fun begins with all of the recipes. Did you know that you could “bake” a cake in a the slow cooker?  Well, you sure can.

Since we are beef lovers around here, it made sense to start with the Rustic Pot Roast with Bacon, Garlic and Rosemary recipe.  Wow, the flavor of this dish is amazing.  I will admit that there were a couple of ingredients that I forgot so I had to make a little adjustment.  I am listing the original recipe below and my “adjustments” are listed next to the ingredients.  This is definitely a keeper! I am not going to clog up this post with a lot of “how-to” photos because this recipe is fairly self-explanatory.

rusticpotroast

2 slices bacon

3 to 4 lb. boneless chuck roast, trimmed of excess fat (I used a 2 lb. roast.)

Salt & black pepper

1 1/2 tsp. olive oil

1 cup beef broth, low sodium

2 onions, chopped

1 stalk celery, chopped (I forgot the celery so I used carrots instead.)

2 russet or baking potatoes, peeled & chopped

5 cloves garlic, smashed

1 14oz. can diced tomatoes with juice

1 tbsp. tomato paste

2 sprigs rosemary, plus more to garnish (Didn’t have any rosemary.)

Spray the inside of the slow cooker with cooking spray. Heat a large pan on the stovetop over medium-high heat.  Add the bacon and cook until crispy, about 5 minutes.  Drain on paper towels.  Pour off all but 1 teaspoon of the bacon drippings.

Sprinkle the beef with salt & pepper on both sides.  Add the olive oil to the pan with the drippings.  Brown the beef on all sides to form a crust.  This takes about 6 to 8 minutes total.  Transfer the meat to the slow cooker and then, over medium high heat, deglaze the pan with the beef broth, scraping up the bits on the bottom of the pan.  Pour this over the meat in the slow cooker.

Add the onions, celery (carrots), potatoes, garlic, tomatoes, tomato paste and rosemary (didn’t use) to the slow cooker.  Finally add the cooked bacon.  Stir well, nestling the vegetables and rosemary in the broth.  Cover and cook on low for at least 7 hours and up to 8 hours. (I was running a little short on time so I cooked mine on high for 5 to 6 hours.)  This is where I stopped since I did need to leave, but below is the continuation of the original recipe.

Transfer the meat to a platter and turn the slow cooker to high.  Leave the cooker uncovered and continue cooking the sauce for 45 minutes, or until it has thickened some.  Return the meat to the slow cooker and continue to cook uncovered on high for another 15 to 30 minutes, or until the sauce has thickened a bit more.

Remove the rosemary sprigs and discard.  Season the sauce with additional salt & pepper, if needed.  Plate the beef on a large platter and spoon the potatoes and sauce around and over the beef.  Garnish with additional rosemary sprigs.  Save any extra sauce for bread dipping.

This was so tasty! If you are looking for a slow cooker cookbook that has more that just your usual “toss it in and forget it” recipes, this is it! 

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A couple of weeks ago, I was searching for something new to cook for Sunday dinner.  Where did I go? Straight to my “recipes to make” Pinterest board, of course.  I had pinned this a while back, but had not had the chance to make it so this was my choice of the day.

The original version is from Martha Stewart, but I tweaked this just a little to suit our tastes.

BeefStewWithNoodles

1 tablespoon vegetable oil

2 pounds boneless beef chuck, cut into 1/2-inch cubes

Kosher salt and ground pepper

1 medium onion, sliced lengthwise

2 tablespoons all-purpose flour

45 oz. beef broth

1/2 pound carrots, cut into 1-inch chunks

2 medium russet potatoes, peeled and cut into 1-inch dice

1 bay leaf

2 cups egg noodles

Please ignore the red wine vinegar in the photo…I didn’t use it.

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In a large pot, heat oil over high. Season the beef cubes with salt & pepper. Cook until seared and brown on all sides, about 6 minutes. 

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Reduce the heat to medium. Add onion and season with salt and pepper. Cook until onion begins to soften, about 5 minutes. Stir in flour until beef and onion are coated and cook 1 to 2 minutes.  Watch it closely so the flour doesn’t burn.  Add broth and 3 cups water, stirring and scraping up browned bits. Add the bay leaf.  Bring to a boil; reduce to a simmer and cook until beef is tender, about 25 minutes.

Now it is time to add the carrots and potatoes and cook until potatoes are tender, about 10 minutes. Add noodles and cook until tender, about 8 minutes.

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A1 Swiss Steak

I am always searching for new ways to use my slow cooker, especially with beef because C loves his beef.  He also loves A1 steak sauce so this was a great combination.  I made this on a Sunday and used the leftovers for shredded beef sandwiches during the week.

2 lb. boneless beef chuck eye roast, cut into 1-inch pieces

1/4 cup A.1. Original Steak Sauce

1 onion, sliced

1 can  (14-1/2 oz.) diced tomatoes, undrained

2 Tbsp. flour

1/4 cup water

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Toss meat with steak sauce; place in slow cooker. Top with onions and tomatoes; cover with lid.

Cook on LOW 9 to 10 hours (or HIGH 4 to 5 hours).

Mix flour and water. Stir into meat mixture; cook, covered, 5 min. or until sauce is thickened, stirring occasionally.

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Please join me and other food loving bloggers for Full Plate Thursday at Miz Helen’s Country Cottage.

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