Instant Pot Beef Stew

 A good bowl of Beef Stew is a hearty, satisfying and delicious meal.  What better way to make this wonderful meal but in an Instant Pot. Cooking in an Instant Pot is one of my favorite ways to prepare meals.  

This stew has a wonderful flavor and the meat and veggies are fork tender.  The broth gets a flavor boost from the spices, tomato paste, and Worcestershire sauce.  This is a great meal to make for family and friends or when you need something easy and delicious to prepare.

Instant Pot Beef Stew

From The Kitchen

Ingredients:

1 medium yellow onion

2 cloves garlic

2 1/2 pounds boneless beef chuck

1 1/2 teaspoons kosher salt, plus more as needed

1/2 teaspoon freshly ground black pepper, plus more as needed

2 tablespoons vegetable oil, divided

3 medium carrots (about 12 ounces total)

3 medium Yukon Gold potatoes (about 12 ounces total)

1 tablespoon tomato paste

1 teaspoon dried thyme

1/2 cup beef broth

2 tablespoons Worcestershire sauce

1 tablespoon cornstarch

1 tablespoon water

Fresh parsley leaves, for garnish (optional)

Instructions:

1. Cut the aromatics and beef. Dice 1 medium yellow onion, mince 2 garlic cloves, and place both in a medium bowl. Trim 2 1/2 pounds beef chuck and cut into 1 1/2-inch pieces.

2. Season and sear the beef in two batches. Toss the beef with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in an Instant Pot or electric pressure cooker on the Sauté setting until shimmering. Add half of the beef and sear undisturbed until browned on the bottom, 7 to 10 minutes. Transfer with tongs to a large plate. Repeat with the remaining 1 tablespoon oil and beef.

3. Soften the aromatics. Add the onion and garlic to the cooker and season with salt and pepper. Cook, stirring occasionally, until softened, 3 to 4 minutes. Meanwhile, cut the vegetables.

4. Cut the vegetables. Peel 3 medium carrots and cut on a slight diagonal into 1 1/2-inch pieces. Quarter 3 medium Yukon Gold potatoes (you want about 1 1/2-inch chunks).

5. Add the seasonings and liquid. Add 1 tablespoon tomato paste and 1 teaspoon dried thyme to the onions and cook until the tomato paste is darkened in color, about 1 minute. Add 1/2 cup beef broth and 2 tablespoons Worcestershire sauce and stir to combine, scraping up any browned bits.

6. Add the vegetables and seared beef. Add the carrots, potatoes, seared beef, and any accumulated juices from the beef, and stir to combine.

7. Cook on HIGH pressure for 25 minutes. Lock the lid on and check that the valve is set to seal. Set to cook for 25 minutes on HIGH pressure. It will take 7 to 10 minutes to come up to pressure.

8. Natural release pressure for 10 minutes and make the cornstarch slurry. When the cook time is up, let the pressure naturally release for 10 minutes. Meanwhile, whisk 1 tablespoon cornstarch and 1 tablespoon water together. Coarsely chop some fresh parsley leaves for garnish if desired.

9.Release the remaining pressure and thicken the sauce. Quick release any remaining pressure. Carefully open the pressure cooker and turn on the Sauté function. Stir in  the cornstarch mixture and simmer, stirring occasionally, until the sauce is thickened, 1 to 2 minutes.

Season and serve. Taste and season with salt and pepper as needed. Serve garnished with the parsley if desired.

Makes 4 servings

Steak Stir Fry

Stir Fry is a quick and nutritious meal to make.   This recipe comes together quickly and is very easy to make. Slice  some carrots, peppers, steak, onions; add some garlic and ginger.  Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice.  Your dinner is ready to enjoy with your family.
Note:  I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Directions:

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Makes 4 servings

Beef Taquitos

Beef Taquitos are simply delicious.  They are a great finger food you just pick up, dunk in some salsa, guacamole, sour cream and eat.  These taquitos have a creamy beef filling with a little zest to it.  I used corn tortillas to wrap my filling but you can use flour if you wish.    Note: This recipe is a great way to use any leftover roast beef you may have on hand.  Before baking the taquitos, I lightly sprayed some cooking oil on them and sprinkled them with kosher salt.  This really enhanced the flavor. They are baked in a 425 degree oven for about 17 minutes.  I let them cool a little  - about 5 minutes before serving.

Best Taquitos ever.  Crispy, yet slightly soft in the center.

Beef Taquitos


Ingredients:
3 ounces cream cheese
1/4 cup salsa verde
1 tablespoon fresh lime juice
2 teaspoons dried cilantro
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded cooked beef
1 cup shredded Mexican Cheese
12 corn tortillas
cooking spray
kosher salt


Directions:
1. Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Place cream cheese in a microwave safe bowl.  Microwave for 20 seconds or until it is easy to stir.
3. In a large mixing bowl, add the cream cheese, salsa verde, lime juice, dried cilantro, chili powder, ground cumin, onion and garlic powders.  Stir until well mixed.
4. Add the beef and cheese to the mixture and combine well.
5. Heat corn tortillas wrapped in damp paper towels in the microwave for about 25-30 seconds.  This will make them easier to roll without cracking.
6. Place 2 tablespoons of the filling on the lower third of the tortilla keeping it away from the edges.  Roll up the tortilla and place seam side down on the prepared baking sheet.  Repeat until all filling has been rolled up.
Note:  As you are working on the taquitos, the ones placed on the baking sheet cover with a damp paper towel.

7. Remove the paper towels and lightly spray the taquitos.  Sprinkle the tops with kosher salt.  Place the pan in the oven and bake for about 15-20 minutes or until crisp and the ends start to brown.
8. Remove from oven and let cool slightly before serving.  Dip in sour cream, salsa, or guacamole.


Makes 12 Taquitos

Instant Pot Swiss Steak

A traditional meal cooked in my favorite kitchen appliance -INSTANT POT.  I was never a big fan of Swiss Steak but I thought I would try any way.  I am glad I did.  I have a new favorite family meal.

This is an easy dish to prepare.  You start by seasoning the beef with some salt, pepper, smoked paprika, and oregano.  Brown the meat in the Instant Pot and then set aside.  Add some onions, carrots, celery, and garlic to the pot and sauce.  Pour in some tomatoes and mix with the other ingredients.  Place the beef on top of the mixture and sprinkle mushrooms on top.  Place the lid on the   pot and seal.   Cook for 30 minutes and release pressure.  If the sauce is too thin, boil for about 20 minutes and serve.

Serve with rice, potatoes, or noodles.   Enjoy.


Instant Pot Swiss Steak
From Savory Tooth Slightly Modified From My Southwest Kitchen

Ingredients:
2 pounds beef eye of round, bottom round, or top round
2 tablespoons olive oil
1/2 cup diced onions
1/2 cups diced carrots
1/2 cup diced celery
1 (14.5-ounce) can crushed tomatoes
8 ounces mushrooms
3 cloves garlic minced
2 tablespoons olive oil
1 tablespoon Worcestershire sauce

Dry Seasonings:
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon dried oregano

Directions:
1. Trim the beef of any excess fat and cut into  slices about 1/2 inch thick.  Pat dry with paper towels. In a small bowl, combine all dry seasonings and stir to mix well.  Add sliced beef and all seasonings to a resealable bag.  Toss until the beef is well-coated.
2. Select the sauce mode on the Instant Pot.  Add olive oil and coat the bottom of the pot.  Add beef in a single layer and brown each side.  Transfer the beef to a plate.
3. Add onions, carrots, celery, and garlic to the pot.  Cook for a few minutes until slightly soft.  Turn off sauce mode.
4. Add the crushed tomatoes and Worcestershire sauce.  Stir together until well-mixed.  Place beef onto of the mixture.  Evenly distribute the mushrooms over the beef.
5. Secure and seal the lid.  Using the manual setting cook for 30 minutes on high pressure.  Follow by a 10 minute natural release followed by a manual release of pressure.
6. Remove the lid and transfer the beef to a plate and cover with foil.  Turn the Instant Pot to sauce mode and boil the sauce for about 20 minutes or until  desired thickness.
7. Place steak on a place and pour sauce over.

Serves 4

PF Chang's Style Mongolian Beef

Mongolian Beef is one of my favorites to order when I go to PF Chang's.   I love the flavor of the beef and the tenderness.  It is my go to dish.   I was super excited when I found this recipe as I was doing some random searching.

I made this recipe for dinner last night and it was every bit as good  as PF Chang's.  The meat was tender and the sauce was very tasty with a slight garlic and ginger taste.  Better than take out any day of the week.





PF Chang's Style Mongolian Beef
From Spend With Pennies


Ingredients:
2 teaspoons + 2 tablespoons oil (vegetable or olive)
1/2 teaspoon ginger , minced
4 cloves garlic , finely minced
1/2 cup soy sauce (low sodium is best)
1/4 cup water
1/2 cup packed brown sugar
1 lb flank steak (or your favorite cut of beef thinly sliced)
1/3 cup cornstarch
2 green onions , sliced

Directions:
1. Heat oil in a small pan over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened. Set aside.
2. Slice the flank steak into 1/4" slices and toss with cornstarch. Gently shake off any excess.
Place 1 tablespoon at a time of oil in a pan or wok and heat over medium high heat. Cook the beef in small batches for about 2 minutes. (It doesn't need to cook all of the way through,it will cook completely when combined with the sauce).
3. Once all the beef has been cooked, combine with the sauce and heat over medium until hot and bubbly. Remove from heat and stir in green onions. Serve over rice.

 

Slow Cooker Beef Bourguignon

Beef Bourguignon is a delicious French Stew.  Succulent and tender bites of beef that have been cooked in a red wine sauce for 8 hours.  The aroma as it cooks is intoxicating.

I first got introduced to Beef Bourguignon by Julia Child.  I fell in love with the first bite.  This recipe is cooked in a slow cooker and the results are just as delicious as if it were cooked in a Dutch Oven.

Slow Cooker Beef  Bourguignon
From epicurious
INGREDIENTS

6 strips bacon cut in 1/2" pieces
3 lbs beef rump or chuck cut in 1 1/2" cubes
1 large carrot peeled and cubed
1 medium onion cubed
3 T flour
10 oz can condensed beef broth
1 T tomato paste
2 cloves garlic minced
1 t whole thyme
1 whole bay leaf
1/2 lb white pearl onions peeled
1 lb mushrooms, sliced
2 T butter
1 1/2 t salt
1/8 t black pepper
1/2 cup red wine, preferably Burgundy or Cote du Rhone

PREPARATION

Cook bacon in large skillet until crips. Remove and drain. Add beef cubes and brown well. Placed browned beef cubes in Crock-Pot. Brown carrot and onion. Season with 1 1/2 teaspoons salt and 1/8 teaspoon pepper. Stir in flour. Add broth, mix well, and add to Crock-Pot. Add cooked bacon, thyme, tomato paste, garlic, bay leaf, and pearl onions. Cover and cook on low 8 to 10 hours. Saute mushrooms in 2 tablespoons butter and add to crock pot with wine about an hour before serving. To thicken gravy: Turn Crock-Pot to high. Cream 1/4 cup flour and 2 tablespoons butter. Roll into pea size balls and drop into Crock-Pot. Bring to boil and let thicken.

Serves 8

Slow Cooker Barbacoa

Flavorful strips of beef that have been slow cooked in a mixture of lime juice, chipotle peppers, garlic, and spices. Tender, spicy, and slightly tangy bites of beef that are perfect for making those Cinco de Mayo tacos or serve it with rice.  A  delicious meal for family and friends.

Slow Cooker Barbacoa
From Taste of Home

INGREDIENTS
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves

DIRECTIONS
Place the first nine ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low 7-9 hours or until meat is tender.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed and rice is tender. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with two forks; return to slow cooker.

 Yield: 8 servings.

Slow Cooker Beef Stew

A wonderful dinner for those chilly nights when you need something to warm you up.  Tender chunks of beef cooked  in a tasty sauce which has some red wine.  Add carrots, potatoes, mushrooms, and some tomatoes and you have the ingredients for a hearty stew.  Cook for 6 hours and serve.

Slow Cooker Beef Stew
From Family Circle Magazine

Ingredients:

1/4 cup all-purpose flour
1 1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup canola oil
2 1/4 pounds boneless beef short ribs cut into 1 1/2-inches pieces
1 package (10-ounce) white or brown mushrooms, trimmed and cut into wedges
1 cup red wine
1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1 can (14.5-ounce) diced tomatoes with garlic and onions
5 medium carrots, peeled and sliced into 1/2-inch rounds

Directions:
1.  In a large bowl, toss beef with flour, 1/2 teaspoon salt and the pepper.  Heat 2 tablespoons oil in a large stainless skillet over medium-high.  Add half the beef and brown, 4 minutes.  Remove to a 5 quart slow cooker.  Repeat with remaining oil and beef and transfer second batch to slow cooker.  Reduce heat under skillet to medium and add mushrooms and wine.  Cook 1 minute, scraping up brown bits.
2. Stir skillet contents plus potatoes, tomatoes, carrots, and 3/4 teaspoon salt and 1 cup water into slow cooker.  Cover and cook on HIGH for 6 hours or LOW for 8 1/2 hours.  Serve.

Serves 6

Chili con Carne

Chili con Carne is a delicious one pot meal that is extremely versatile.  You can eat it by itself with a flour tortilla, serve it over rice,  serve it over has browns topped with cheese,  make some tacos, serve it as a side with a nice Mexican meal.  It also goes great with scrambled eggs.

Chili con Carne is not difficult to make.   You basically cook all of the ingredients  for about 2 hours and then serve.  This dish smells wonderful as the meat is cooking in a rich red chili sauce.

I like making this dish ahead of time, the flavor gets better with time.  Chili con Carne is a dish I cook for our Christmas Eve Buffet.  Everyone enjoys it.

Chili con Carne
From Cook's Country Magazine

Ingredients:

1 (14.5-ounce) diced tomatoes
2 teaspoons minced canned chipotle chile in adobo sauce
4 slices bacon, chopped fine
1 (3.5 to 4 pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-inch cubes
Salt and pepper
1 onion chopped fine
1 jalapeno chile, stemmed, seeded, and chopped fine
3 tablespoons chili powder
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
4 cups water
1 tablespoon packed brown sugar
2 tablespoons yellow corn muffin mix

Directions:

1. Process tomatoes and their juice and chipotle  in food processor until smooth, about 30 seconds; set aside.  Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.  Transfer bacon to paper towel-lined plate, reserving 3 tablespoons fat.
2.  Pat beef dry with paper towels and season with salt and pepper.  Heat 1 tablespoon reserved bacon fat in now-empty pot over medium-high heat until just smoking.  Brown half of beef on all sides, about 8 minutes; transfer to bowl.  Repeat with 1 tablespoon bacon fat and remaining beef.
3. Add remaining 1 tablespoon bacon fat, onion, and jalapeño to now-empty pot and cook until softened, about 5 minutes.  Stir in chili powder, garlic, cumin, and oregano and cook until fragrant, about 30 seconds.  Add water, reserved tomato-chipotle mixture, bacon, browned beef, and sugar, and bring to a boil.  Reduce heat to low and simmer, covered, for 1 hour.  Skim fat and continue to simmer, uncovered until meat is tender, 30 to 45 minutes.
4.  Transfer 1 cup chili liquid to bowl and stir in muffin mix.  Microwave, covered, until mixture is thickened, about 1 minute.  Slowly whisk mixture into chili and simmer until slightly thickened, 5 to 10 minutes.  Season with salt and pepper to taste.  Serve.
Note:  Chili can be refrigerated for up to 3 days.

Serves 6 to 8

Slow Cooker Mongolian Beef

Mongolian Beef is one of my favorites to order when I go out. I love the tenderness of the beef and the flavor of the sauce.   I found a tasty slow cooker recipe that recreates this dish beautifully and with little effort.

You start by slicing some flank steak into thin slices and coat it with cornstarch.  In a slow cooker you place some soy sauce, water, brown sugar, carrots, and garlic.  Add the meat, stir, cover and cook for 5 hours on low.  Before serving, stir the beef and serve over rice.  Top with some green onion slices if desired.

You and your family are in for delicious dinner that was so easy to prepare.   Enjoy.

Slow Cooker Mongolian Beef
From The Recipe Critic
INGREDIENTS
1 ½ pounds Flank Steak
¼ cups cornstarch
2 tablespoons Olive Oil
½ teaspoons mince Garlic, Cloves
¾ cups Soy Sauce
¾ cups Water
¾ cups Brown Sugar
1 cup grated Carrots
green onions, for garnish

INSTRUCTIONS

1. Cut flank steak into thin strips. In a zip lock bag add flank steak pieces and cornstarch. Shake to coat.
2. Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.

3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Serves 4-6

Beef Noodle Stir Fry

Stir Fry is a wonderful quick meal to make for dinner.  My family loves having Stir Fry.   You have veggies, meat or fish, all cooked together in a wonderful sauce.  You can serve it over noodles or rice.

This recipe for Beef Noodle Stir Fry has beef, mushrooms, broccoli and carrots cooked in a sauce of soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flakes and ground black pepper.   You then add in some cooked udon noodles and stir.

Deliciousness in every bite.   Noodles with a flavorful sauce clinging to them with tasty bites of beef, broccoli, and mushrooms.  A meal you will be proud to serve your family and friends.

Beef Noodle Stir Fry
Damn Delicious

INGREDIENTS:
2 (7-ounce) refrigerated udon noodles, seasoning sauce packets discarded
1 tablespoon olive oil
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced

FOR THE SAUCE:
1/3 cup reduced sodium soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper

DIRECTIONS:
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.

Serve immediately.

Serves 4

Instant Pot Beef Stew

Another great Instant Pot recipe - Beef Stew.   Beef Stew is your classic Comfort Food.  It is great for chilly days or when you are feeding a crowd.
Tender beef, carrots, potatoes, and an assortment of veggies cooked in a delicious broth flavored with wine, thyme, and spices.   A rich, delicious, and hearty meal for your family or guest to enjoy.  I served mine with biscuits to get every drop.

Instant Pot Beef Stew
Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
1 teaspoon salt
1 pound boneless beef short ribs cut into bite-size pieces
4 tablespoons olive oil, divided
4 ounces sliced  white mushrooms
1 cup sliced carrots
1 stalk sliced celery
1 cup red wine
2 cups beef broth
1 cup green beans cut into 1 1/2-inch length
2 medium Yukon Gold potatoes cut into 1 1/2-inch chunks
1 tablespoon Worcestershire Sauce
1 1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
Optional Thickening:
2 tablespoons cornstarch
2 tablespoons water


Directions:
1. Combine the flour, pepper, and salt in a Ziploc bag.  Add the meat a small amount at a time to the flour mixture and shake until the meat is coated.  Shake off excess flour mixture and place meat in a bowl.  Repeat until all the meat is coated.
2. Press the saute button on your Instant Pot.  Add 2 tablespoons of olive oil.  When the oil is hot add the beef and brown on all sides.
3. Remove the beef to a bowl.  Add the remaining oil and saute the mushrooms for about 2 minutes.  Add the carrots and celery.  Saute for 2 minutes.  Remove the vegetables from the Instant Pot and place in the bowl with the beef.
4. Deglaze the bottom of the pot with the red wine.  Add the meat and vegetables, the beef broth, green beans, potatoes, Worcestershire Sauce, onion powder, garlic powder, dried thyme, salt and pepper. Stir well.
5. Place the top on the Instant Pot.  Be sure the valve is set to sealing.  Select the Meat/Stew setting.  When the stew is done let it rest for 10 minutes.
6. Move valve to venting.  When done venting open the lid carefully and away from you.  Stir the stew.  If the stew broth is too thin set the Instant Pot to the saute setting.   In a small bowl combine the cornstarch and the water.  Be sure it is mixed well.   Add the cornstarch mixture  to the stew and cook until thickened.
7. Ladle into bowls and serve.

Makes 4-6 servings

After eating turkey and all of the leftovers, the family was ready for something else.  Being busy getting ready for Christmas, I decided on making a pot roast for dinner.  Usually, I make the roast in the cock pot but I found a great recipe from The Pioneer Woman.

You start by browning your veggies in a Dutch oven.   Once the veggies are browned, remove them from the pan and brown your roast.  When browned, remove your roast from the pan and deglaze your pan.  You want to scrape up all those brown bits that are loaded with flavor.  Place the roast back in the pan and add enough stock to cover the roast halfway.  Add the veggies and the herbs and cook in oven until done.

When the roast is done remove it from the oven and place on a serving platter surrounded by all the delicious veggies.

The meat is so moist and flavorful it practically melts in your mouth.  The veggies are wonderful too.  A great family meal cooked in one pot. 

Pot Roast 

From The Pioneer Woman 

Ingredients 

1 whole (4 To 5 Pounds) Chuck Roast 
2 Tablespoons Olive Oil 
2 whole Onions 
6 whole Carrots (Up To 8 Carrots) 
Salt To Taste 
Pepper To Taste 
1 cup Red Wine (optional, You Can Use Beef Broth Instead) 
2 cups To 3 Cups Beef Stock 
3 sprigs Fresh Thyme, or more to taste 
3 sprigs Fresh Rosemary, or more to taste
Preparation
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

Serves 6-8

Beef Lombardi

Meet my new favorite casserole - a Tex-Mex style Beef Stroganoff.   Egg noodles cooked in a rich and tasty  cream cheese sauce covered with seasoned ground beef in a not-too-spicy tomatoes sauce topped with cheese.  Baked at 350 degrees F for 30 minutes.  Out-of-the-oven goodness awaits.

A tasty casserole where the flavors just blend together to make a great meal.  The family really enjoyed this dish.  They weren't quite sure what to expect when I told them we were having Beef Lombardi for dinner.  They were pleasantly surprised.


Beef Lombardi
From Cook's Country Magazine

Ingredients:

1 tablespoon olive oil
1 pound 90 percent lean ground beef
1 onion, chopped
Salt and pepper
3 tablespoons tomato paste
4 garlic cloves, minced
3 (10-ounce) cans Ro-tel Original Diced Tomatoes & Green Chilies, drained
12 ounces (7  3/4 cups) wide egg noodles
1 1/4 cups sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
4 scallions, sliced thin
8 ounces Colby Jack cheese, shredded (2 cups)

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 13 by 9-inch baking dish.  Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.
2. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds.  Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes.  Remove from heat and set aside.

3. Meanwhile, bring 4 quarts water to boil in large pot.  Add noodles and 1 tablespoon salt and cook, stirring often, for 3 minutes.  Reserve 2 cups cooking water, then drain noodles.
4. Whisk sour cream, cream cheese, cornstarch, and 1/2 cup reserved cooking water together in now-empty pot until smooth.  Stir in scallions, noodles, remaining 1 1/2 cups cooking water, and 3/4 teaspoon salt.
5. Spread noodle mixture in even layer in prepared baking dish.  Spread beef mixture evenly over noodles.  Sprinkle Colby Jack evenly over top.

Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes.  Let cool for 15 minutes.  Serve.

Serves 6 to 8

Crock Pot: Shredded Beef In Bourbon Chiptole Sweet Sauce

I love shredded beef.  It is great to make sandwiches, sliders,  stuffed baked potatoes, or just eat it with some coleslaw and potato salad.  As it cooks in the slow cooker, the aroma permeates the house and gives you a nice warm and fuzzy feeling.   I can't explain it -it just does.   I really like what the bourbon and chiptole combination does.  The sauce is sweet and spicy but not too spicy.  Just enough to give it a nice zing.

This dish is cooked in a crock pot.  I love crock pot meals- you just put the ingredients in the pot, set the temperature, put on the lid and let it cook.  So easy:)    I just brown my roast and combine all of the remaining ingredients in a bowl.  The ingredients are stirred until combined well.  I then pour a little of the sauce in the bottom of the crock, place the roast on top of the sauce, and pour the remaining sauce over the roast.  Cover the crock pot and cook on low for 7.5 hours.  The beef is then removed from the crock pot, shredded, placed pack into the crock pot, mixed so the meat is coated with the sauce, and cooked for an additional 30 minutes.

The beef is ready to serve.  I served mine with  some Cole Slaw and Hot German Potato Salad. Enjoy:)

Shredded Beef in Bourbon Chiptole Sweet Sauce

Special Equipment: Crock Pot

Ingredients:

Olive oil

Pepper

1 (3 lb) beef eye of round roast

1 medium onion finely chopped

2 cloves garlic peeled and finely minced

1 ½ cups ketchup

3/4-cup beef broth
1/4 cup Bourbon

¼ cup honey

1/3 cup packed brown sugar

1/3-cup chili sauce
1 chipotle pepper in adobo sauce - minced

2 tablespoons cider vinegar

2 tablespoons Dijon mustard

2-tablespoon spicy brown mustard

1 tablespoon lemon juice

1 tablespoon Worcheshire Sauce

1-teaspoon soy sauce

1-teaspoon liquid smoke

1-teaspoon celery seed

½ teaspoon chili powder

½ teaspoon pepper

Directions:

1. Heat olive oil in a large skillet. 

2. Pat the roast with a damp paper towel.  Sprinkle the roast with pepper.

3. Brown the roast on all sides in the skillet.  Set aside

4. Mix together all of the remaining ingredients.

5. Pour a small amount of the sauce in the bottom of the crock-pot.

6. Place the roast in the crock pot.  Pour the remaining sauce over the roast.

7. Cook on low for 7 1/2 hours.  

8. Remove the roast from the crock pot and place on a cutting board. 

9. Shred the beef with two forks and return the beef to the crock pot.

10. Cook for another 30 minutes.

11. Serve.

Serves 6

Beef Stroganoff

I found an amazing recipe the other day for an all time favorite - Beef Stroganoff. Tender pieces of beef simmered in a rich and wonderful wine sauce.  Add mushroom quarters and you have a new twist on a favorite classic.

I loved this recipe because the sauce was perfect.  Not to thin and not to thick.  The sauce coated the noodles beautifully and the meat and mushrooms were delicious.  A nice dinner for your family or guests.

PS   This recipe got great reviews from the family.

Beef Stroganoff
From Food & Wine

INGREDIENTS

• 1/4 cup extra-virgin olive oil
• 10 ounces white mushrooms, stems discarded and caps quartered
• Salt and freshly ground pepper
• 1 pound hanger steak, sliced across the grain 1 inch thick
• 1/4 cup all-purpose flour
• 1/3 cup dry red wine
• 1 tablespoon unsalted butter
• 1 small onion, thinly sliced
• 1 small garlic clove, minced
• 1 1/2 cups chicken stock or low-sodium broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sour cream
• 1 teaspoon chopped thyme leaves
• 1 tablespoon chopped flat-leaf parsley
• Buttered fettuccine or egg noodles, for serving

HOW TO MAKE THIS RECIPE

1. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the mushrooms and cook over moderately high heat until softened, about 3 minutes. Season the mushrooms with salt and pepper and cook for 1 minute longer. Transfer the mushrooms to a bowl. 
2. Generously season the steak with salt and pepper. Toss the steak with the flour until evenly coated; gently tap off the excess. Heat the remaining 2 tablespoons of olive oil in the skillet. Add the steak slices, without touching, and cook until richly browned, about 5 minutes. Transfer the steak to the bowl with the mushrooms. Add the wine to the skillet and stir to scrape up the browned bits from the bottom of the skillet. Add the wine to the mushrooms and steak. 
3. In the same skillet, melt the butter until bubbling. Add the onion and cook until softened, about 3 minutes. Season with salt and pepper. Add the garlic and cook for 1 minute. Return the contents of the bowl to the skillet. Stir in the stock and Worcestershire sauce and simmer over moderate heat until the pan juices thicken slightly, about 7 minutes. Remove from the heat and stir in the sour cream, thyme and parsley. Season the stroganoff with salt and pepper and serve over fettuccine or egg noodles. 

Serves 4

Bourbon Marinade

Happy Fall!  Fall is my favorite time of year.  All of the beautiful colors, the crispness in the air, and the harvest of great food.  I have been  busy picking the produce from our garden.  We have been enjoying fresh tomatoes and other veggies from our garden.


Today's recipe is for a fantastic marinade I discovered for beef.   Bourbon Marinade.  This  marinade has Bourbon, brown sugar, soy sauce, finger, and other wonderful ingredients that makes your select cut of beef delicious.   I have marinated steaks and a roast using this recipe and the results were wonderful.  The meat is tender, moist, and the taste is mouth watering.  Bourbon marinade is the new family favorite.


Bourbon Marinade
From Certified Angus Beef



Ingredients
1/4 cup Bourbon whiskey
1/4 cup brown sugar
1/3 cup soy sauce
1 tablespoon minced fresh ginger (optional)
1 tablespoon  Worcestershire Sauce
2 tablespoons Dijon mustard
2 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons freshly ground black pepper
3 pounds of beef

Instructions
1. Combine all ingredients and place in a zipper-locking plastic bag with selected Beef cut. Close bag, removing air.

Marinade

Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from marinade and discard marinade.

Roast Marinating

Yield: 1 1/2 cups

Crock Pot Beef Stew

Beef Stew is one of those comfort foods I never tire of.  Tender pieces of meat with loads of veggies cooked in a rich broth.  The aroma as the stew cooks is mouthwatering.   Wait until you taste this stew. Goodness in every bite.  Meat that is so tender it could melt in-your-mouth and veggies that are flavorful and cooked to perfection.   And the broth - so rich and delicious you need a piece of bread to mop up every drop.

This stew is cooked in a crock pot.  All of the ingredients are placed in the crock pot, stirred, and set on low to cook for 6-8 hours.  Taste and adjust the seasonings if needed.  Ladle the stew into bowls, serve with a crusty piece of bread and enjoy:)




Crock Pot Beef Stew


Ingredients:
2 pounds Beef Chuck Short Ribs boneless
1/4 cup flour
1 tablespoon onion powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups beef broth
1/2 cup red wine
1 teaspoon Worcestershire sauce
2 cloves of garlic minced
1 bay leaf
1 teaspoon paprika
1 cup sliced carrots
1 cup sliced celery
1 cup of quartered fresh mushrooms
1 cup frozen corn
3 red potatoes, diced

Directions:
1. Cut the beef into bite-sized pieces and place in the crock pot.  Mix onion powder, flour, salt, and pepper in a small mixing bowl.  Pour over meat; stir to coat meat with flour mixture.
2. Add the remaining ingredients to the crock pot.  Stir to mix well.  Cover and cook on LOW 6-8 hours or on HIGH 4-6 hours.
3. Stir stew before serving.  Taste and add salt and pepper if needed.  Serve.

Makes 6 servings

Pepper Steak

Pepper Steak brings back fond childhood memories.  As I was growing up, we had Pepper Steak on a regular basis.  My mother usually used round steak, sliced up some green peppers and made a sauce for the meat to cook in.  In addition, she would slice up some canned tomatoes.  Then the Pepper Steak was served over rice. A very nice and satisfying meal.

This past week, I made a version of this dish for my family.  I found a wonderful recipe on Epicurious.   This recipe omits the tomatoes (I wasn't that fond of them anyway) and adds colorful peppers which makes the dish look appetizing and kicks up the flavor.  The sauce is made with some soy sauce, cornstarch, and water.  Cook all of the ingredients in the sauce and coat the veggies and the meat well.  I served the Pepper Steak over some rice.

This was an easy, satisfying and delicious dish that the family enjoyed.  I will be making this recipe again. 

Pepper Steak
From Epicurious

Ingredients

1 tablespoon soy sauce

1 teaspoon cornstarch

1/3 cup plus 2 tablespoons cold water

1 1/2 pound beef loin sirloin steak, cut crosswise into 3- by 1/4- by 1/4-inch strips

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil or vegetable oil

4 bell peppers in assorted colors, cut into 1/4-inch-thick strips

1 large onion, halved lengthwise and cut crosswise into 1/4-inch-thick slices

3 garlic cloves, sliced

Accompaniment: cooked white rice

Preparation

1. Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
2. Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
3. Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.

Makes 4 servings