Ingredients 2/3 cup canola oil 1 pound beef top sirloin, cut into 1-inch cubes Kosher salt and freshly cracked black pepper 1 beef bouillon cube 1 large white onion, chopped 6 cloves garlic, minced Two 8-ounce cans tomato sauce 1 cup beef stock, plus more …
Ingredients 1/2 c. beef broth 1/2 large onion, finely chopped 1 packet ranch seasoning 4 lb. boneless beef chuck roast kosher salt Freshly ground black pepper 1 c. pepperoncini 4 tbsp. butter Thick sliced bread, for serving Directions Combine beef broth, Ranch seasoning, and onion …
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings
Calories 685 kcal
1 large onion diced
4 garlic cloves minced
2 tbsp chopped rosemary divided
2 tbsp chopped thyme divided
2 bay leaves
2 tbsp all-purpose flour
1-2 tsp kosher salt to taste
½ tsp black pepper
1 tsp dried oregano
3 lbs beef chuck roast cut into 2 inch cubes
12 ounces beer
3 cups beef broth
1 can (15 oz) fire roasted diced tomatoes
1 sweet potato peeled and diced into 1 inch cubes
1 lb yukon gold potatoes diced into 1 inch cubes, peeled if desired
3 carrots peeled and cut into 1 inch pieces
Browning the stew meat is optional, out of habit I did it when making this stew.
Add all ingredients to slow cooker EXCEPT the flour and 1 tablespoon each of the thyme and rosemary. If you prefer firmer vegetables, do not add them until the last 1-2 hours of cooking. You can add them now but they will be softer. Cook on low heat for 8 hours.
If you like your veggies to retain their shape and not get too mushy, adding them in the last few hours of cooking is best. But if you just can’t be home for that, you can add them at the beginning with everything else. They will be more soft, but it still works.
About 1 hour before stew is done cooking, remove 1/2 cup of broth. Whisk 2 Tablespoons of flour into the broth until there are no lumps. You can add more broth if it gets too thick. Once mixed, pour the flour mixture into the crock pot and stir to mix. Continue cooking until done.
Right before serving, remove the bay leaves. Add the 1 tablespoon of thyme and rosemary. Taste and add more salt and pepper if needed. Serve with No Knead bread and enjoy!
Ingredients: 1 pound lean ground beef (90% lean) 3 garlic cloves, minced ¼ cup packed brown sugar ¼ cup reduced-sodium soy sauce 2 teaspoons sesame oil ¼ teaspoon ground ginger ¼ teaspoon crushed red pepper flakes ¼ teaspoon pepper 2 cups hot cooked white or …
- 1 28-ounce can diced tomatoes (in juice)
- 1 28-ounce can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 3 medium cloves garlic, finely minced
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 2 teaspoons dried basil
Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
- 4 teaspoons olive oil
- 1 medium onion (chopped)
- 1 pound ground beef
- Salt and freshly ground pepper
- 14 – 16: 8-ounce package manicotti
- 1 (15ounce) container whole-milk ricotta
- 3 Cups shredded mozzarella
- 1 Cups graded Parmesan cheese
- 2 tables spoons chopped fresh Italian parsley leaves
- 2 garlic cloves, minced
- 2 table spoons butter, cut into pieces
- Sauce (Above)
Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. 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 to 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 mix. Stir the cooled meat mixture into the cheese mixture. Preheat the oven to 350 degrees F.
Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the 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 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan 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 to 35 minutes. Let the manicotti stand 5 minutes and serve
Ingredients: 1.5 lbs sirloin steak; sliced thinly 2 green bell peppers; cut into bite-sized pieces 1 yellow onion; cut into bite-sized pieces 1 can diced tomatoes; drained 2 cups water 1/4 cup vegetable oil 1/2 teaspoon ground ginger 1 teaspoon garlic salt 1 tablespoon granulated …
2 pounds ground beef
2 cloves minced garlic
14 oz can of tomato sauce
10 oz can of diced tomatoes and green chilies
1/2 tsp salt
1 tsp oregano
1 tbs ground cumin
2 tbs chili powder
14 oz kidney beans drained and rinsed
14 oz pinto beans drained and rinsed
1/4 cup corn flour
1/2 cup warm water
sour cream, chopped onion, grated cheddar, cilantro for serving
corn chips for serving
Brown the beef with the garlic in a large pot over medium-high heat. Drain off excess fat. Add tomato sauce, diced tomatoes, oregano, cumin, and chili powder. Stir and cover. Cook on low heat for 30 minutes.
Add the beans. Stir to combine, then cover and cook on simmer for 20 minutes.
Mix the corn flour with warm water to form a paste. Add to chili and simmer for 10 minutes.
Serve with sour cream, chopped onion, grated cheese, cilantro and corn chips on the side.