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Showing posts with label 2) Beef. Show all posts
Showing posts with label 2) Beef. Show all posts
Monday, April 26, 2010
Beef & Vegetable Casserole
11:22 AM | 
Posted by
Beth
Ingredients
olive oil
1 onion , diced
1 carrot , diced
1 leek , diced
2 celery sticks, diced
2 garlic cloves , crushed
75g mushrooms , sliced
500g braising steaks , cubed
2 tbsp plain flour
3 sprigs of thyme
beef stock , fresh, cube or concentrate made up to 750ml
2 tbsp tomato purée
a dash of Worcestershire sauce
Method
Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown.
Add the mushrooms and cook everything for a further 5 minutes then remove from the pan.
Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce.
Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally.
Serve with jacket potatoes, rice, pasta or mash.
olive oil
1 onion , diced
1 carrot , diced
1 leek , diced
2 celery sticks, diced
2 garlic cloves , crushed
75g mushrooms , sliced
500g braising steaks , cubed
2 tbsp plain flour
3 sprigs of thyme
beef stock , fresh, cube or concentrate made up to 750ml
2 tbsp tomato purée
a dash of Worcestershire sauce
Method
Heat 1 tbsp olive oil in a large pan then add the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, do not brown.
Add the mushrooms and cook everything for a further 5 minutes then remove from the pan.
Heat a little more olive oil in the pan, add the beef (in batches if necessary) and brown all over then stir the flour in well.
Return the veg to the pan and add the thyme, stock, purée and Worcestershire sauce.
Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until tender, stirring occasionally.
Serve with jacket potatoes, rice, pasta or mash.
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Sunday, April 18, 2010
Beef Bourguignon
Ingredients
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Method
Slowly cook bacon in large baking pan; remove.
Dredge beef cubes in flour.
Brown in bacon fat.
Transfer meat from skillet to heated platter.
Sauté vegetable and garlic in bacon fat; remove.
Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine.
Add bay leaf and salt and pepper to taste.
Cook on low 8 – 10 hours.
1 lb. bacon, cooked, reserve grease
3 lbs. beef, cubed
1 bottle red wine
1 lb. onion, chopped
1 lb. celery
1 lb. carrots, chopped
2 cloves garlic, chopped
Chopped shallots (optional)
1 bay leaf
Salt & pepper
Flour
Method
Slowly cook bacon in large baking pan; remove.
Dredge beef cubes in flour.
Brown in bacon fat.
Transfer meat from skillet to heated platter.
Sauté vegetable and garlic in bacon fat; remove.
Drain fat from pan.
Gently combine beef, vegetables, bacon and half the wine.
Add bay leaf and salt and pepper to taste.
Cook on low 8 – 10 hours.
All Day Crockpot Delight
Ingredients
2-3 lbs. Braising steak
½ cup flour
¼ cup butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 cup beer
¼ cup flour
Method
Coat beef cubes with the 1/2 cup flour.
Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender.
Turn control to high.
Dissolve remaining 1/4 cup flour in small amount of water.
Stir into meat mixture, cook on high 30-40 minutes.
Serve with rice and salad.
2-3 lbs. Braising steak
½ cup flour
¼ cup butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 cup beer
¼ cup flour
Method
Coat beef cubes with the 1/2 cup flour.
Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender.
Turn control to high.
Dissolve remaining 1/4 cup flour in small amount of water.
Stir into meat mixture, cook on high 30-40 minutes.
Serve with rice and salad.
Beef in Beer
Ingredients
500g lean braising steak cubed
2 Medium onions cut into chunks (I use red onions)
2 Celery sticks chopped (if you don’t like celery cut into really small bits but do use as it really adds to the taste)
½ pint strong dark ale
½ pint beef stock
1 teaspoon dried Thyme
250g Mushrooms sliced
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high). At the end thicken with a tablespoon of flour or I use bisto.
If you want you can add dumplings to the pot 20 mins before you want to serve.
Yummy with mashed potatoes.
You can also add carrots or any other vegetables you want. If you add potatoes do so towards the end of the cooking otherwise they will turn to mush.
500g lean braising steak cubed
2 Medium onions cut into chunks (I use red onions)
2 Celery sticks chopped (if you don’t like celery cut into really small bits but do use as it really adds to the taste)
½ pint strong dark ale
½ pint beef stock
1 teaspoon dried Thyme
250g Mushrooms sliced
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high). At the end thicken with a tablespoon of flour or I use bisto.
If you want you can add dumplings to the pot 20 mins before you want to serve.
Yummy with mashed potatoes.
You can also add carrots or any other vegetables you want. If you add potatoes do so towards the end of the cooking otherwise they will turn to mush.
Monday, April 12, 2010
Cottage Pie
Ingredients
1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) beef mince
1tbs plain flour
1tbs tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black pepper
625g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper
Method
Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.
Add the beef mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.
Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.
Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.
Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.
Place in the oven and bake for 30 minutes until top of the potato is slightly golden. Serve with a green salad or steamed broccoli.
1 onion
1 carrot
1 celery stick
1 clove garlic
1tbsp olive oil
500g (1¼lb) beef mince
1tbs plain flour
1tbs tomato purée
275ml (9fl oz) meat or vegetable stock
1 bay leaf
1tsp Worcestershire sauce
freshly ground black pepper
625g (1lb) potatoes
200ml (7fl oz) milk, hot
50g (2oz) butter
white pepper
Method
Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.
Add the beef mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.
Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.
Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.
Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.
Place in the oven and bake for 30 minutes until top of the potato is slightly golden. Serve with a green salad or steamed broccoli.
Tuesday, April 06, 2010
Cowboy Casserole
Ingredients
2 medium onions - thinly sliced
can of corned beef (12oz) - cut into 8 slices
1lb potatoes - cooked and sliced
can of baked beans (14 oz)- drained (reserve sauce)
Worcestershire sauce - 2tsp
dried herbs - pinch
1 beef stock cube
seasoning
handful grated cheese
Preheat oven to 190C/375F/ Gas Mark 5
Put half onions over base of casserole dish ( use large 3 pint / 1.75L). Add 4 slices of corned beef and half potatoes to onions. Add drained beans, then remaining onions, corned beef and potatoes.
Add Worcestershire sauce, herbs, seasoning and beef stock cube to reserved bean sauce and make up to 200ml/7floz with boiling water and pour over casserole.
Cover and bake for 30 mins then take lid off. Add grated cheese and cook for further 5-15mins until potatoes are brown and cheese is melted.
Serve to cowboys and cowgirls with green vegetables.
Monday, April 05, 2010
Bolognaise
Ingredients
1kg Minced beef
1 packet Bacon cut into small bits
2 Onions diced
4 Sticks of Celery chopped
I pack of Mushrooms
2 Cloves of crushed garlic
Squeeze of Tomato puree
2 Tins chopped Tomatoes
1 tsp mixed herbs
1 beef stock cube
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
At the end thicken with a tablespoon of flour if needed.
Serve with pasta
1kg Minced beef
1 packet Bacon cut into small bits
2 Onions diced
4 Sticks of Celery chopped
I pack of Mushrooms
2 Cloves of crushed garlic
Squeeze of Tomato puree
2 Tins chopped Tomatoes
1 tsp mixed herbs
1 beef stock cube
Method
Chuck the lot in the slow cooker for a few hours on high or all day on low (unless you have a very low heat slow cooker in which case keep it on high).
At the end thicken with a tablespoon of flour if needed.
Serve with pasta
Monday, March 08, 2010
Beef Stroganoff
Beef Stroganoff
Ingredients
50g Butter
1 Onion (Finely Chopped)
250g Button Mushrooms
500g Lean Steak (Cut into thin strips)
200g Creme Fraiche
300g Tagliatelle
Chopped Parsley
Method
1) Melt 25g butter in a large frying pan and cook the onion until soft.
2) Add the mushrooms and cook over a high heat until they turn golden. Remove from the pan and reserve.
3) Melt 25g butter over a high heat and cook the beef, in batches, stirring, for about 3-4 minutes until well browned. Be sure the fat in the pan is hot again before adding the next batch.
4) When all the meat is cooked, return it to the pan, add the onion, mushrooms and creme fraiche and warm gently.
5) Serve the beef stroganoff on a bed of cooked tagliatelle and top with chopped parsley.
Homemade Burgers
Homemade Burgers
Ingredients
250g Pork
250g Beef
50g Dried Natural Breadcrumbs
50g Freshly Grated Parmesan Cheese
1 Teaspoon Dried Italian Herbs
1Large Egg
1 Teaspoon Vegetable Oil
Salt
Freshly Ground Black Pepper
Method
1) Mix together the minced pork and beef, breadcrumbs, parmesan cheese, and herbs with the egg in a bowl.
2) Season generously with salt and pepper.
3) Shape into four burgers and grill or fry with the vegetable oil for 15 minutes, turning once.
4) Remove excess fat using kitchen towels.
Monday, February 22, 2010
Crockpot Corned Beef Hash
Ingredients
1 can of corned beef
1 med onion shredded
2 med. celery sticks chopped
5 fair sized potatoes chopped
2 tbsp. butter
1 diced green pepper
Garlic to your taste
1 cup mushrooms
1 tbsp of Worcestershire sauce
a dash or two of Italian seasoning
Salt and pepper to taste
2- 10 oz cans of chicken broth
Method
Grind up or chop your corned beef and toss it in the crock pot with all the other ingredients in the list above.
Cook in your crock pot on low for 8 hours.
When the potatoes are well cooked I mash them in the pot and add a little water if need be.
Then serve it with warm bread and salad!
Monday, January 25, 2010
Beef Stew
Beef Stew
Ingredients
3 Carrots, sliced
3 potatoes, cut in 1-inch pieces
2 pounds beef stew meat in 1-inch cubes
1 cup beef broth
1 teaspoon Worcestershire
1 clove garlic, minced
1 bay leaf
salt to taste
1/2 teaspoon pepper
1 teaspoon paprika
3 onions, quartered
1 celery rib, cut up
Method
Combine all ingredients in slow cooker in order listed.
Stir just enough to mix seasonings throughout.
Cover and cook on LOW for 10 to 12 hours. (High 5-6 hours)
Wednesday, January 20, 2010
Beef and Ale Stew
Ingredients
3 Fresh or Dried Bay Leaves
500g Diced Stewing Beef
500ml Ale (Guinness or Stout)
2 Sticks of Celery
2 Medium Onions
2 Carrots
Olive Oil
1 Tablespoon of Plain Flour
1 Tin of Chopped Tomatoes
Sea Salt
Ground Black Pepper
For the dumplings
250g Self-raising Flour
125g Really Cold Butter
Sea Salt
Freshly Ground Black Pepper
Method
If using the oven to cook your stew, preheat it to 180ºC/350ºF/gas 4.
Trim the ends off your celery and roughly chop the sticks.
Peel and roughly chop the onions.
Peel the carrots, slice lengthways and roughly chop.
Put a casserole pan on a medium heat.
Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes.
Add your meat and flour.
Pour in the booze and tinned tomatoes.
Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring to the boil, put the lid on and either simmer slowly in your Slow Cooker or cook in an oven for 3 hours.
Remove the lid for the final half hour of simmering or cooking.
When done, your meat should be tender and delicious.
Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper.
You can eat you stew as it is, or you can add some lovely dumplings (below) to it.
For your dumplings
Preheat your oven to 190°C/375°F/gas 5.Put your flour into a mixing bowl.
Using a coarse grater, grate your cold butter into the flour. Add a pinch of salt and pepper.
Using your fingers, gently rub the butter into the flour until it begins to resemble breadcrumbs.
Add a splash of cold water to help bind it into a dough.
Divide the dough into 12 pieces and gently roll each into a round dumpling.
Place the dumplings on top of your fully cooked stew and press down lightly so that they're half submerged.
Cook in the oven or on the hob over a medium heat with the lid on for 30 minutes.
Slow Cooker - Chilli Con Carne
Ingredients
800g Minced Beef
2 Medium Onions
1 Jar of Tomato and Chilli Sauce
1 Tin of Chopped Tomatoes
1 Tin of Kidney Beans
Tomato Puree
Chilli Puree
Worcestershire Sauce
Method
Finely chop the onions and soften in a pan using either oil or water, then put into the Slow Cooker.
Brown off the Minced Beef and put into the Slow Cooker.
Add the jar of Tomato and Chilli Sauce, Tinned Tomatoes and some water to mix.
Add a squeeze of Tomato Puree and Chilli Puree, and a good slug of Worcestershire Sauce.
Stir Well, and leave to cook for approximately 3 hours.
Add the tin of Red Kidney Beans and leave for a further hour.
I serve with Jacket Potatoes or Rice.
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