Moroccan Beef and Sweet Potato Stew

Moroccan Beef and Sweet Potato Stew

2 medium sweet potatoes, peeled and cut
3 carrots, diced
1 medium onion, diced
2 cups broth
1/4 cup soy sauce
4 cloves garlic
1 1/2 tbsp paprika (smoked or sweet)
1 tbsp cumin
1 tsp ginger
1/2 tsp cinnamon
1 tsp lemon peel
1 lb lean stew meat

Combine ingredients in slow cooker and stir to mix.  Cook on low 8-10 hours.

Based on this Epicurious recipe. 

Mahogany Beef Stew

Mahogany Beef Stew

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces
3 1/2 cups chopped onions
2 tsp minced garlic
2 cups Shiraz
1 14.5-ounce can diced tomatoes
1/2 cup hoisin sauce
2 bay leaves
1 tsp each, basil, thyme, and oregano
1 tsp horseradish
1 pound baby carrots
2 tbsp cornstarch mixed with 2 tbsp red wine

Heat the olive oil over low heat.  Add the onions and saute 15 minutes.  Add the garlic and saute another minute or two.  Use some of the red wine to deglaze the pan.  Pour the contents into the slow cooker.  Add the remaining ingredients.  Cook on low 10-12 hours. 

Read More http://www.epicurious.com/recipes/food/views/Mahogany-Beef-Stew-with-Red-Wine-and-Hoisin-Sauce-106212#ixzz2JfYYsCen

Horseradish Beer Burgers

Horseradish Beer Burgers

Ingredients:
2 lbs ground sirloin
1/2 cup finely shredded sharp cheddar
2 eggs
1/4 cup beer
2-3 tbsp horseradish
1/2 tsp mustard powder
1 tsp onion powder
2 tbsp Worcestershire sauce

Mix all the ingredients together and let sit for at least 30 minutes for the flavors to meld together.  Grill to medium-rare.  

Beef, Barley, and Mushroom Stew

Beef, Barley, and Mushroom Stew

2 lbs stew beef
2 cups quartered mushrooms
1 cup barley
6 cloves garlic
2 bay leaves
2 tsp thyme
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 cup red wine
4 cups beef broth

Combine ingredients in crock pot and cook on low 8-10 hours.

Salisbury Skillet

 Salisbury Skillet

3-4 garlic cloves
1 1/12 lbs ground beef
1 cup mushrooms, quartered
1 tsp onion powder
3 tbsp butter
1-2 tbsp flour
1 1/4 cups beef broth
1/2 cup red wine
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
2 tbsp soy sauce
1 tsp mustard powder
1/2 tsp dried thyme
1 cup frozen peas, thawed

Heat oil over medium heat.  Add garlic and cook one minute.  Brown beef in skillet, sprinkling with onion powder.  Add the mushrooms.  When the beef and mushrooms are done, drain mixture and pour into a bowl. 

Melt butter in the middle of the skillet.  Add flour and cook 1-2 minutes.  Whisk in broth and wine.  Add remaining ingredients, the thawed peas, and the beef/mushroom mixture.

Serve over noodles.

French Onion and Beef Stew

French Onion and Beef Stew 

4 tbsp butter
3 med sweet onions; thinly sliced
4 cloves garlic, minced
3 tbsp balsamic Vinegar
2 tbsp Worcestershire
2 tbsp soy sauce
1 cup beer
1 cup beef broth
2 tbsp fresh thyme, chopped
salt and pepper to taste
1-2l lbs beef stew meat
shredded Gruyère (optional)
 
Turn slow cooker onto high.  Place butter in the bottom.  After it heats up add ingredients through soy sauce.  Stir well to coat; cover and cook in high for 1hr. 

Add remaining ingredients and cook on high for 4-6 hours.  Serve topped with cheese and with crusty bread.

Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce

1 small onion diced
2 tsp minced garlic
1 1/2 tsp minced fresh ginger
1/2 tsp dry crushed red pepper
2 tbsp sesame oil
1 cup beef broth
4 tbsp hoisin sauce
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 lb ground beef or stew meat
1 cup shredded or thinly cut carrots
1 package frozen edemame
2 tablespoons cornstarch
Brown Rice noodles cooked in beef broth

Combine the ingredients through soy sauce in the slow cooker.  Add the beef and veggies.  Stir to coat.  Cook on low 8-10 hours.  An hour before the meat is done, mix the corn starch with some broth or water and mix into the slow cooker.  When it is completely done, stir in the noodles and serve.

Based on this Food.com recipe.

Greek Orange Roast

Greek Orange Roast

Ingredients:

1 cup OJ
1 cup white wine
4 tbsp German mustard
3 tbsp Greek seasoning
5-6 cloves of garlic
3 lbs roast meat
1 lb of potatoes in bite size pieces
1 bag baby carrots

Mix the first 5 ingredients in the slow cooker.  Add the meat.  Add the potatoes and carrots.  Cook on low 8-10 hours.

Adapted from an allrecipes.com recipe. 

Barbacoa

Barbacoa

Ingredients:

1/3 cup apple cider vinegar
3 tbsp lime juice
3 chipotle peppers
4 cloves garlic
4 tsp cumin
2 tsp Mexican oregano
1 tsp onion powder
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp cloves
3/4 cup chicken broth
3 bay leaves
3-4 lbs roast
2 cans black beans, rinsed
1 can corn

Combine first 10 ingredients in a food processor and process until smooth.  Pour into slow cooker add the broth and bay leaves.  Toss meat to coat.  Add the black beans and corn.  Cook on high 6 hours. 

Based on these two recipes.

Taco Skillet

Taco Skillet

Ingredients:

1 can corn, drained
1 1/2 cups elbow pasta
1 lb ground beef
2-3 tbsp taco seasoning
1 can tomato sauce
1 can sliced black olives, drained
1 cup shredded cheddar cheese

Heat oil in skillet and add corn.  Cook the pasta.  Cook the corn for 5-10 minutes.  Add the beef and taco seasoning.  Cook until browned.  Add the olives and tomato sauce.  Simmer or a few minutes.  Stir in the pasta and cheese.

Horseradish, Garlic Pot Roast

Horseradish, Garlic Pot Roast

3-3 1/2 pound beef boneless chuck roast
1 tbsp. vegetable oil
8 small potatoes, cut in half
1 bag baby-cut carrots
1 large onion, coarsely chopped (1 cup)
1 jar (5 ounces) prepared horseradish
6 garlic cloves, minced
1 tsp. salt
1/2 tsp. pepper
1 cup beef broth

Place potatoes, carrots and onion in 4-6 quart slow cooker. Place beef on vegetables. Mix horseradish, garlic, salt, and pepper; spread evenly over beef. Pour broth over beef and vegetables. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender. 

Based on this recipe. 

Slow Cooker Meatloaf

Slow Cooker Meatloaf

Ingredients:

3 potatoes, peeled and cut into 1-inch pieces
1 bag baby carrots
3 cloves garlic, crushed
28 oz can crushed tomatoes, divided
1 teaspoon dried oregano  
1 tablespoon red wine vinegar 
1 tablespoon balsamic vinegar
1 bay leaf 
(1 Parmesan cheese rind)
1 tablespoon unsalted butter
3 tablespoons tomato paste 
1/3 cup grated Parmesan

 

Meatloaf:
1/2 cup dry bread crumbs
1/2 medium onion, diced
2 cloves garlic, minced
2 tsp dried oregano
2 1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 tbsp Worcestershire sauce 
1 tbsp balsamic vinegar
2 large eggs, beaten 

Combine first 8 ingredients in the slow cooker and stir (2 cups crushed tomatoes).  Combine the ingredients for the meatloaf and lay the loaf on top of the ingredients in the slow cooker.  Cook on high 1 1/2 hours, then low for 7 more.  

Heat the butter and tomato paste over med-high heat.  Separate out the liquid and add to pan. Add the remaining tomatoes.  Cook for a few minutes.  Whisk in the cheese.  

Serve.


Adapted from this recipe. 

Southwest Pasta Bake

Southwest Pasta Bake

Ingredients:

12 ounces uncooked penne pasta
1 package (8 ounces) fat-free cream cheese, cubed
1/2 cup fat-free milk
1 teaspoon dried oregano
1 can corn, drained
1 pound lean ground beef (90% lean)
1 jar (16 ounces) salsa
1 can (8 ounces) no-salt-added tomato sauce
1 can (6 ounces) no-salt-added tomato paste
2 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat cheddar cheese

Cook pasta according to package directions.

Meanwhile, in a small bowl, beat cream cheese until smooth. Beat in milk.

Saute corn and garlic over med high heat 5-10 minutes.  Add beef and cook until brown.  Stir in the salsa, tomato sauce, tomato paste, oregano, chili powder and cumin; bring to a boil. Stir in olives.  Reduce heat; simmer, uncovered, for 5 minutes. Stir in the cream cheese mixture.

Pour pasta in baking dish.  Stir in meat mixture and half of the cheese.

Bake at 350° for 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Based on this recipe.

Slow Cooker Meatballs

Slow Cooker Meatballs

Ingredients:

Sauce:
1 jar pasta sauce
1 28 oz can diced tomatoes
4 cloves garlic, minced
1/2 onion, diced
sprig rosemary
1/2 cup red wine
1/4 cup balsamic vinegar

Meatballs:
1 1/2 pounds ground beef
1 egg, beaten
1/2 cup fresh grated Parmesan cheese
1 cup whole wheat bread crumbs
1/2 tsp dried parsley
1/2 tsp fresh ground pepper
1/4 tsp dried oregano
2 tbsp balsamic vinegar
1/2 onion, finely diced
4 cloves garlic, finely minced

Combine the ingredients for the sauce in the slow cooker.  Combine the ingredients for the meatballs in a bowl and mix well.  Form the meat mixture into very smooth balls and drop into the sauce.  Cook on low 6-8 hours.

Serve over whole wheat spaghetti.

Inspired by this recipe.

Sweet Potato Shepherd's Pie

Sweet Potato Shepherd's Pie

Ingredients:

Topping:
2 pounds sweet potatoes
1 cup milk
1/2 cup grated Parmesan cheese

2 lbs ground beef
2 cups chopped onion
2 cups frozen mixed veggies
3 garlic cloves, minced
1/2 cup crushed tomatoes (or diced)
2 tbs steak sauce
2 tbsp tomato paste

Optional spices for meat:
1/4 tsp chili pepper
1/4 tsp paprika
dash nutmeg
1/4 tsp cumin
1/8 tsp ginger

Pre-heat oven to 400 degrees.

Boil the tomatoes until tender.  Mash and mix with milk and cheese.

Heat oil in a skillet.  Add garlic and onion and saute a few minutes.  Add beef and brown.  Add the veggies and remaining ingredients.  Cook until warm. 

Poor skillet into a sprayed baking dish. Top with mashed potatoes. 

Bake for 30 minutes or until thoroughly heated.

Based on this recipe.

Cheeseburger Pasta

Cheeseburger Pasta

Ingredients:

1-1/2 cups uncooked whole wheat elbow pasta
1 lb pound lean ground beef (90% lean)
2 tablespoons finely chopped onion
1 can (14-1/2 ounces) no-salt-added diced tomatoes
2 tablespoons dill pickle relish
2 tablespoons prepared mustard
2 tablespoons ketchup
1 tbsp tomato paste
1 teaspoon steak seasoning
3/4 cup shredded reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.

Stir in the tomatoes, relish, mustard, ketchup, tomato  paste, and steak seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.

Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired. 

Editor's Note: This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.

From here.

This recipes is great with some finely diced yellow squash and baby bella tomatoes added in with the onion.

Beer Braised Brisket

Beer Braised Brisket

Ingredients:

1/4 cup orange juice
1 tsp onion powder
4 garlic cloves, halved and smashed
Kosher salt and fresh ground black pepper
1 cup light-colored beer (preferably lager style)
1/2 cup soy sauce
1/4 tsp cayenne pepper
2 1/4 pounds brisket
2 cans pinto beans, drained and rinsed

Combine first seven ingredients in slow cooker.  Add brisket, toss to coat, and leave fat side up.  Pour beans around brisket.  Cook on low at least 10 hours.

Serve with tortillas, cheese, guacamole, and salsa.

Adapted from this recipe.

Beef Stroganoff

Beef Stroganoff

Ingredients:

1/2 cup white wine
1/2 cup beef broth
1/4 cup whole wheat flour
3 cloves garlic, pressed
1 1/2 tsp paprika
1 tsp onion powder
2 tbsp Dijon mustard
1 tbsp Worcester sauce
1 lb beef stew meat
1 package sliced mushrooms
1 cup frozen peas
1 6 oz container plain yogurt

Combine wine, broth, and flour in slow cooker.  Stir well.  Add ingredients though Worcester sauce and stir.  Add meat, mushroom, and peas.  Cook on low 8-10 hours.  With an hour on high at end if needed.

Turn off heat and stir in yogurt.  Serve over noodles.

Based on these two recipes.

Topsy-Turvy Lasagna

Topsy-Turvy Lasagna
k/dmom ~ Mariea ~ via Gooseberry Patch
 
Ingredients:

1 yellow squash, diced
1 zucchini, diced
2 tbsp balsamic vinegar
2 tbsp evoo
4 cloves garlic, pressed
3/4 lb ground beef
1/2 tsp onion powder

2 tsp pasta seasoning
2 tbsp balsamic vinegar
28 oz jar spaghetti sauce
5 cups cooked egg noodles
1 cup cottage cheese
8 oz shredded mozzarella cheese (divided)

Pre-heat oven to 350 degrees.

Toss squash and zucchini with vinegar and oil.  Roast 20-30 minutes, stirring once.

Heat oil in a skillet.  Add garlic and cook 1 minutes.  Add beef, onion powder, and pasta seasoning.  Brown ground beef and drain.

Stir in balsamic vinegar, veggies, and spaghetti sauce; simmer for 10 minutes.

In a lightly greased 2 quart casserole dish, combine noodles, ground beef, cottage cheese and one cup mozzarella cheese.

Top with remaining mozzarella cheese.

Bake for 15 to 20 minutes.

Pul-Kogi, Korean BBQ Beef

Pul-Kogi, Korean BBQ Beef

Ingredients:

8-10 cloves garlic, minced

1/2 pear - peeled, cored, and minced (sub apple)

1/3 cup beef broth

1/3 cup water
1/4 cup soy sauce

2 tbsp white sugar

2 tbsp sesame oil

2 tbsp rice wine vinegar

2 tsp minced fresh ginger

1 tsp onion powder

squirt of Sriracha

2 lbs top sirloin

1 lb baby carrots

Combine first 11 ingredients in slow cooker and stir well.  Add beef and toss to coat.  Add carrots.  Cook on high 4-6 hours.

Based on this recipe.