Pioneer Woman's Crockpot Beef Stew

I was really in the mood for beef stew one day and I didn't have a go-to recipe for one, so, of course, I head for Pinterest.  I had a couple of pounds of cut up stew meat all ready to go and I wanted to eat stew right then and not wait for a crockpot to cook all day.  Too bad you just can't make beef stew that fast, so I just used my dutch oven instead of a crockpot so I could get it a little bit faster and it turned out great.  I think I have found my go to for beef stew. The only difference in the way I made it on the stove and the one made in a crockpot is that I put the meat in my pot with a little oil, the onions, and then the garlic and a couple of tablespoons of the "Better than beef" bullion and let it simmer till the meat was tender. Then I added the veggies and cooked till they were tender and finished the stew the same as the recipe says.

2 lb. beef stew meat cut into chunks

4 med. potatoes, peeled and cut into small chunks

4 carrots, peeled and cut into small chunks

3 celery stalks, cut up

sliced mushrooms (optional)

1 onion, chopped

3 cloves minced garlic

3 c. beef broth

1/4 c. tomato paste

2 Tblsp. Worcestershire sauce

1 tsp. dried thyme

1 tsp. paprika

Salt and pepper to taste

2 Tblsp. olive oil (for browning the meat)

2 Tblsp. cornstarch + 2 Tblsp. cold water (option, for thickening...can also add more if you like)

Pat meat dry and add to a large skillet or dutch oven (if doing it on the stove). Add oil to the pot and heat. When it's hot add the meat and sear on all sides.  Once it's seared remove and add to the crockpot. If cooking in the dutch oven, brown with the onion and garlic and then add the Better than Bullion and let simmer with the lid on for about an hour or  so till the meat is tender.

For the crockpot: Add the chopped onions, garlic, potatoes, carrots, and celery into the crockpot over the beef.  

In a medium bowl whisk together the beef broth, tomato paste, Worcestershire sauce. thyme, paprika, and salt and pepper.  Pour this mixture evenly over the meat and vegetables in the crockpot or dutch oven and give it a gentle stir.

Cover the crockpot and cook on low for 8-10 hours or high for 4-6 hours until the beef is fork tender and the vegetables are soft.  The longer it cooks the deeper the flavors. For the dutch oven, follow the same instructions except not as long.  After the vegetables are added it will only take about an hour or less - just test for the veggies to be tender.

If you prefer a thicker stew, mix 2 Tblsp. of cornstarch with 2 Tblsp. cold water in a small bowl. About 30 minutes before serving, stir the mixture into the crockpot or dutch oven and continue cooking until it thickens to your liking.

Copycat Cracker Barrel Meatloaf

Mom was craving meatloaf one day but wanted to try a different recipe.  I found this one on Pinterest, of course, and it turned out great so here it is.

2 lb. 80 percent lean ground beef

1/2 c. diced onion

1/2 c. diced bell pepper

1 c. crushed Ritz crackers

2 beaten eggs

1 c. sharp cheddar cheese, shredded

1/2 c. whole milk

1/2 Tblsp. olive oil

1 tsp. salt

1/4 tsp. pepper

 

For the glaze:

1/2 to 3/4 c. ketchup

2 Tblsp. brown sugar

1 tsp. yellow mustard

 

Preheat oven to 350.

Saute the vegetables in olive oil over medium heat for 5 minutes or until they are softened.  This step is crucial because it helps to bring out the natural sweetness of the vegetables and ensures they blend seamlessly into the meatloaf.

In a large mixing bowl, combine the sauteed vegetables, whisked eggs, crushed Ritz crackers, shredded cheese, milk, salt, and pepper.  Mix these ingredients until they are well combined.  Then add the ground beef and gently fold it into the mixture.  Be careful not to overmix, as this can make the meatloaf dense and tough. 

Once the mixture is well combined, form it into a loaf shape and place it in a greased loaf pan.  This helps the meatloaf hold its shape and ensures it cooks evenly.  You also can shape the mixture into a free-form loaf on a baking sheet.

Bake the meatloaf in the preheated oven for 30 minutes.  While it's baking prepare the glaze by mixing the ketchup, brown sugar, and mustard in a small bowl.  After the initial 30 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.  Return the meatloaf to the oven and bake for an additional 30-40 minutes, or until the internal temperature reaches 155 degrees.

Once the meatloaf is done baking, remove it from the oven and let it rest for about 15 minutes before slicing.  This allows the juices to redistribute throughout the meatloaf, ensuring it stays moist and flavorful.

Taco Meat without using a package

I needed to make taco meat for 50 people for the twins birthday party in Tucson.  Fortunately, I gave myself a little time because I was out of the prepackaged taco seasoning.  Thank goodness for Pinterest.  I checked out a few different recipes but landed on this one which turned out to be a winner.
Serves: 8

1.5 lbs. lean ground beef
2 Tblsp. olive oil
1 onion, chopped
1/2 c. chopped onion (I used Rotel)
2 cloves garlic, minced
1 1/2 tsp. cumin powder
1 1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 c. water
(I also added about 1/4 to 1/2 can rinsed beans)

Add oil to a large skillet over medium heat.
When the oil is hot, add the ground beef and the onion and garlic and cook till done.
Pour off any fat and then add the tomatoes, seasonings, and water and let simmer till most of the liquid is absorbed.

Prime Rib with Garlic Herb Butter

I actually found this on facebook and made it for Christmas dinner and it was FANTASTIC.  The original recipe said to cook it for 5 min. per lb. and I cooked it for about 7 1/2 min. per lb.  I know prime rib is supposed to be a bit rare, but I don't like mine to be able to crawl off the plate.  It turned out fantastic.  As usual with meat, I let it rest about 10 min. before carving it and I forgot to make the gravy, but it was still great!

1 c. butter, softened
7 cloves garlic, minced
2 Tblsp. fresh rosemary, finely chopped
2 Tblsp. fresh thyme, finely chopped
2 Tblsp. salt
1 Tblsp. pepper
5-7 lb. boneless, ribeye roast
2 Tblsp. flour
2 c. beef stock

preheat oven to 500 degrees
Mix butter, herbs, salt, and pepper in a bowl.
Rub the butter all over the roast then place it on a rack in a pan and
bake 5 min. per lb. (I did 45 min. for a 6 lb. roast because I like it cooked more)
Turn off the heat and let the roast sit for 2 hours without opening the oven.
After the 2 hours remove the roast from the pan and pour the pan drippings
into a saucepan on medium heat.
Add the flour, whisking until there are no lumps, then add the beef stock,
stirring and bringing the sauce to a boil.
Remove from heat and strain the sauce into a gravy dish.

Southwestern Beef and Beans

Just happened to find this recipe on Facebook.  I love just about anything southwestern so it merited a try.  It was a very simple way to use your dry beans, and even though it called for pintos, you could use any bean you have. Everyone really liked it and it was a great, fast meal.
about 1 lb. or so chuck roast
2 c. pintos
1 can Rotel
1 can green chilies
1 tsp. cumin
1 tsp. garlic (or more if you like)
1 tsp. chili powder
1 chopped onion

Place the beans that have been rinsed and soaked. (I boil the beans for 1 hour if I didn't soak them overnight - or just microwave them for about 20 min. or till boiling and put into crockpot)
Add the rotel and chilies, then the spices and then a cut up chuck roast.  Season the meat just a little more
with the same seasonings.  Add water to cover the beans and cook on high for about 8 hours.  Never salt your beans till the end.  If needed, add more water during cooking time.

Grilled Steak Salad with Tomatoes & Avocado

I got this out of Taste of Home and it turned out to be really yummy.  I don't know why you couldn't use chicken either.  I used a pre-cooked pre-seasoned bag of steak strips from Sams club and left out the Creole so not sure how it would be with that included. But this is my kind of food :)

1 beef top sirloin steak (l 1/4 in.thick and 1 1/2 lb.)
1 Tblsp. olive oil
3 tsp. Creole seasoning
2 large tomatoes, chopped
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
3 green onions, chopped
1/4 c. minced fresh cilantro
2 tsp. grated lemon peel
2 Tblsp. lemon juice
1/4 tsp. salt
1 medium ripe avocado, peeled and cubed (1/2 in.)

Rub both sides of steak with oil, sprinkle with Creole seasoning.  Grill, covered, over medium heat or broil 4 in. from heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium, 160; well-done 170).  Let stand 5 minutes.
In a large bowl, combine the tomatoes, beans, green onions, cilantro, lemon peel, lemon juice and salt; gently stir in avocado.  Cut steak into slices; serve with bean mixture.

Easy Texas BBQ Brisket

I got this from Taste of Home and was one of the many recipes mom and I tried on her 2012 fall visit. We didn't marinade it, but found it was much better the next day...maybe it's good the same day if you marinade it.  It was very easy and was good for a quick brisket bbq.  I think the other brisket recipe I have is better, but it needs a bbq and a little more of a process. We also halved the recipe.

Super-Duper Chili

Ok, I got this from the Taste of Home and it is very unusual but believe it or not, it was yummy.
I don't think it's as good as my regular, but some people think is, so you'll have to decide.  It certainly has more fat and calories, but it might be considered more kid-friendly.  It's a creamy version of chili, and it's SUPER easy.

Steak and Potato Stir-fry

4 servings

1 lb. boneless beef sirloin steak, cut into thin strips

1 Tblsp. oil

2 c. potatoes, cubed

2 c. carrots, chopped

1/4 c. water

2 c. each mushrooms and onions, sliced

1/4 c. balsamic vinaigrette dressing

Cook and stir meat in oil in skillet on high heat 2 min. or until browned. Remove from skillet; set aside.

Add potatoes, carrots and water to skillet. Bring to boil; cover. Reduce heat to low; simmer 15 min.

Stir in mushrooms, onions, dressing and meat; cook and stir on high heat 5 min. or until heated through.

You can also use sirloin (flat or round bone), top sirloin, boneless top loin, tenderloin and rib eye.

Sloppy Joe D'Maggio

serves 6

1 lb. hamburger

1/2 chopped onion

1/2 chopped bell pepper

1 can tomato soup

1 small can tomato sauce

1/2 tsp. liquid smoke

6 hotdogs

6 buns

Beef and Cheese Manicotti

4 t olive oil

1 medium onion, coarsely chopped

1 pound ground beef

14 (8-oz package) manicotti

1 (15-oz) container whole-milk ricotta

3 c shredded mozarella

1 c grated Parmesan

2 T chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 c marinara sauce

2 T butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the oil, onion and ground beek. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4-6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mis. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees.

Brush the remaining 2 teaspoons of oil over a 13x9 glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining cheeses over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30-35 minutes. Let the manicotti stand 5 minutes and serve.

Barbecued Brisket

Spicy Chili Rub:

4 T paprika

2 T chili powder

2 T ground cumin

2 T dark brown sugar

2 T table salt

1 T ground oregano

1 T granulate sugar

1 T ground black pepper

1 T ground white pepper

1/4 t cayenne pepper

Combine all the ingredients in a small bowl.

Brisket:

1 recipe Spicy Chili Rub

1 (9-11 pound) whole beef brisket, fat trimmed to 1/4-inch thickness

2 (3-inch) wood chunks

Vegetable oil for the cooking grate

3 c store-bought barbecue sauce

or try this rub which is also yummy:
2 T chili powder
2 T salt
1 T garlic powder
1 T onion powder
1 T ground black pepper
1 T sugar
2 tsp. dry mustard
1 crushed bay leaf
4 lb. brisket

I also like to put a brisket on my pellet grill at 250 for about 6 hours depending on the size.

Apply the dry rub liberally to the meat, making sure the spices adhere and completely cover the meat. Wrap the brisket tightly in plastic wrap and refrigerate for 2 hours or up to 2 days.

About 1 hour prior to cooking, remove the brisket from the refrigerator, unwrap, and let it come up to room temperature. Soak the wood chunks in cold water to cover for 1 hour and drain.

Meanwhile, light a large chimney starter filled halfway with charcoal (about 3 quarts) and allow to burn until the coals are partially covered with a layer of ash, about 20 minutes. Bank the coals over half of the grill, piling them up two or three coals high, leaving the other half empty. Open the bottom grill vents. Place the wood chunks on top of the charcoal. Set the cooking grate in place, open the grill lid vents, and cover the grill, turning the lid so that the vents are opposite the wood chunks to draw smoke through the grill. Heat the grate until hot, about 5 minutes. Use a grill brush to scrape the grate clean. Dip a wad of paper towels in oil; holding the wad with tongs, oil the cooking grate.

Position the brisket, fat side up, on the cooler side of the grill. Cook, without removing the lid, for 2 hours. (The temperature inside the grill should be about 350 degrees and will fall to 250 degrees after 2 hours.)

Adjust an oven rack to the middle position and heat the oven to 300 degrees. Attach two pieces of heavy-duty foil, 4 feet long, by folding the long edges together two or three times, crimping tightly to seal well, to form an approximately 4 by 3-foot rectangle. Position the brisket lengthwise in the center of the foil. Bring the short edges over the brisket and fold down, crimping tightly to seal. Repeat with the long sides of the foil to seal the brisket completely. Place the brisket on a rimmed baking sheet. Bake until the meat is fork-tender, 3 to 3 1/2 hours.

Remove the brisket from the oven, loosen the foil at one end to release steam, and let rest for 30 minutes. If you like, drain the juices into a bowl and defat in a gravy skimmer.

Unwrap the brisket and place it on a carving board. Separate the meat into two sections and carve it on the bias against the grain into long, thin slices. Serve with plain barbecue sauce or with barbecue sauce that has been flavored with up to 1 cup of the defatted brisket juices.

Paula Deen's Pot Roast

1 (3-4 lb) boneless chuck roast
1 1/2 t House Seasoning (see recipe below)
1 onion, thinly sliced
2 Tblsp. oil
3 bay leaves
3 or 4 beef bouillon cubes
3 crushed/minced garlic cloves (Mom likes LOTS of garlic...she doesn't measure)
1 can condensed cream of mushroom soup
1/4 c. red wine (optional) can also use beef broth or grape juice
2 Tblsp. Worcestershire sauce
1 Tblsp. beef bouillon granules
3/4 c. water
2 lb. carrots cut into big mouth size pieces
8 scrubbed potatoes, quartered


Sprinkle the roast on all sides with the House Seasoning. If you have time, sear both sides in a hot frying pan with the oil.  Place in slow cooker, or a roaster (which I prefer).  Put onions, garlic, and wine or broth in the frying pan till the onion is limp.  This will also cook out the alcohol.  Add the soup, Worcestershire sauce, bouillon and water and stir.  Then add to the top of the roast with the bay leaves. Cook on low setting for 8 hours or in a 350 degree oven covered for 3 1/2 to 4 hours.Two hours before the roast is done, add the vegetables. When the vegetables are tender, remove from the oven and if the gravy is runny, sprinkle in some wondra flour (or sifted reg. flour) till it thickens.  Cut meat into chunks and stir the vegetables and meat till well distributed.  Yummm  

House Seasoning
1 c salt
1/4 c black pepper
1/4 c garlic powder

Chili Mac

One of my favorites. It’s Emilie’s and Geoffrey’s favorite.
I modified this from a recipe in the Better Homes and Gardens Cookbook.

Serves: 8 – 10

2 lb. Hamburger
1 large chopped onion
1 large chopped bell pepper
2 med. Cans crushed tomatoes
(or 1 large can)
2 cans kidney beans, drained
1 large can tomato sauce
2 tsp. Salt
4 tsp. Chili powder
2 bay leaves
2 lb. Spaghetti, cooked
Grated cheese if you like

In a large frying pan, cook the hamburger, onion, and bell pepper. Drain. Add the crushed tomatoes, tomato sauce, kidney beans, salt, chili powder, and bay leaves. Simmer for about 30 minutes or so. Put on top of spaghetti and sprinkle with cheese. Freezes well.

YSA Chili Mac
Serves 45-60 people

How much hamburger?  Onion?  Seasonings?
6 (8) lb. spaghetti
1 Sams club large can crushed tomatoes (add 2 reg. cans)
1 (2) 16 oz. grated cheese
3 (5) bell pepper, diced
6 (8) cans kidney beans
3 (4) large tomato sauce

Follow instructions as listed above.

Suggested Sides:2 (3) Sams club french bread pkgs. and a salad

Easy Pasta Bake

Serves: 6

1 lb. Hamburger
2 cups pasta (any kind)
1 (30 oz.) jar spaghetti sauce
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Cook the hamburger and drain. Cook the pasta and drain. Combine meat with pasta, sauce and Parmesan in a 9 x 13 pan or other casserole dish. Top with the shredded mozzarella and bake at 375 degrees for 20 minutes.

Easy Sunday Meal

This is one of my favorites. I got this one from the 39th ward cookbook

Serves: 10 but recipe can be halved

3 lb. Chuck roast, cubed with fat cut off
½ pkg. Onion soup
2 cans golden cream of mushroom soup
1 can mushrooms undrained

Combine all ingredients in a crockpot and cook on high for at least 6 hours or so. Can also be cooked in the oven at 300 degrees for about 4 hours (till tender).
Serve over rice.
(3 cup rice cooked in 6 cup water or chicken broth for more flavor)

Italian Meatballs

I really love these, and they freeze well

Stir together:
1 cup unseasoned bread crumbs
¾ cup Romano or Parmesan cheese, finely grated
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 Tbls,Dried oregano
1 Tbls.minced garlic
1 Tbls. Kosher salt
1 Tbls. Ground black pepper
2 tsp. Dried basil
1 tsp. Crushed red pepper flakes
pinch nutmeg

Add to the above and shape:
1 ½ lb. Hamburger
1 lb. Sausage

Cover the bottom of a greased jellyroll pan with beef broth. Preheat oven to 450 degrees. Using a very small scoop or 2 spoons, shape the meat mixture into balls (about 2” in diameter. Space the meatballs on the pan so they’re not touching, but you can put a lot on a pan. Bake about 18 minutes or until the meatballs are just cooked through. Reserve the pan juices for your sauce.

Best-Ever Meatloaf

This recipe is great for when company comes over. I modified it from the paper and added a few extra things.

Serves: 8

1 l/2 lbs. Hamburger (fairly lean)
2 eggs, lightly beaten
2/3 cup milk
½ cup each: plain bread crumbs
ketchup
¼ cup chopped onion
2 Tbls. Chopped parsley (can use dried)
1 tsp. Each: salt
dried sage
2 Tbls. Brown sugar
1 tsp. Dry mustard
1 tsp. Basil

Heat oven to 350 degrees. Combine all ingredients in a large bowl and mix well. Place meat mixture in a loaf pan and bake no less than 45 min. to 1 hr. Freezes well cooked or uncooked.

Green Chili Burros

This recipe came from Mom

Serves:

3 to 4 lb. Chuck roast (trim fat)
1 can chopped green chilies
l Large onion
1 tsp.cumin
1 tsp. Minced garlic
1 tsp. oregano
2 beef bouillon cubes

Cook roast in a covered roasting pan in the oven at 350 degrees . Put just a little water in the pan with the roast. Cook several hours till the meat pulls apart with two forks. Add the bouillon cubes, green chilies, about 1 tsp. Oregano, 1 tsp. Cumin, and 1 tsp. Garlicup Sautee the onion in a pan and cook till they are clear and limp. Add to the meat. Serve in tortillas. Also makes great meat for nachos.

Hamburger Pie

This recipe came from Char

Serves: 6

1 lb. Hamburger
1 chopped onion
1 (4 oz.) can sliced, drained mushrooms
4 oz. Neufchatel cheese (light cream cheese)
1 Tbls. Flour
½ tsp. Savory
¼ tsp. Salt
½ tsp. Pepper
1 (5.5 oz.) can refrigerator biscuits
1 cup low-fat cottage cheese
1 egg
Paprika

Cook hamburger, onion, and mushrooms together; drain well. Add the cream cheese and cook till it melts. Add the flour, savory, salt, and pepper.