Tag Archives: beef

Slow Cooker Short Ribs and Carrots with Creamy Rosemary Mashed Sweet potatoes

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For those of you with little boys… how do you keep clothing on them? And… if you can keep clothing on them, how do you keep shoes on them!?!?!?! It’s CRAZY! Every time I turn around, there is a trail of my son’s clothing from one room to another… and there he is, NAKED. Sometimes he’s in his underwear… but often naked. The other option is that he will use the restroom, and put on everything BUT his underwear… so I’ll go into the bathroom and find at least 1 pair of underwear on the floor by the toilet. WHY?! Girls are just a completely different species than boys! I’m so grateful for my little sister who has little boys… I can call her and tell her the crazy things my little boy is doing, she’ll laugh and say “oh, mine did that the other day too… completely normal!”. Ha! Thank goodness for other people to relate to!

So, chasing after my little boy and putting his clothes on seems to take up more time than it should… and so the other night, I put THIS in the crockpot on a yucky and RAINY day.

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Slow-Cooker Short Ribs with Carrots and Mashed Rosemary Sweet Potato Mash

Ingredients

Short Ribs

3 tablespoons unsalted butter, divided
4 to 6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 TB fresh chopped rosemary
3/4 cup dry red wine, such as Cabernet Sauvignon
1 cup beef broth
5 carrots diced

Mashed Sweet Potatoes

4 Sweet Potatoes
2 TB butter
1/4 cup cream
salt and pepper to taste
1 TB chopped fresh rosemary

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Directions

In a large skillet, place 1 TB butter and heat to med-high heat until butter is melted. In the mean-time season beef with salt and pepper. Add beef to skillet and brown all sides, trying to render most of the fat off of the side of the short ribs, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to the crock pot. Add red wine and beef broth, onions and carrots and all seasonings. Turn crockpot to high for 4-6 hours and LOW for 8-10 hours..

When you are about 30-45 minutes from serving your meal, wash, peel and dice the sweet potatoes. Boil in a pan with the water JUST covering the potatoes. Boil for 10-15 minutes, or until soft and then drain. Place softened and cooked potatoes into a large bowl and whip in the remaining potato ingredients (cream, butter, etc) with a hand mixer until mashed and creamy.

Once everything is done and put together, SERVE AND ENJOY!

This is comfort food, delicious… and strangely… low carb!

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And now, for the quote of the day:

"A fear of the unknown keeps a lot of people from leaving bad situations." - Kathie Lee Gifford

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Comfort Food: Beef Stroganoff

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It was rainy and cold today. I guess I should specify that “cold” was like 57 degrees, but still. So, I felt like eating comfort food. It has been about 4 days since I had pasta (which I think, besides when I did the South Beach Diet before my wedding, it’s the longest I’ve ever gone without having pasta!). So, I saw a recipe for Beef Stroganoff and I was absolutely craving it! It looked so delicious!

Earlier today we had one of my friends and her little baby come over. Don’t you just love the smell of babies? This sweet girl also very obviously loved her mommy. I so desperately wanted to take pictures of her sweet face, and every time she saw her mommy, she smiled REALLY big and put her face in her hands! Precious right? Hard to get a picture though… have a few cute blurs though! 🙂 So while she was over it was rainy and cruddy all morning. Luckily we were ok with being inside. But it definitely put me in the mood for one of my planned meals: Beef Stroganoff. So, here it is!

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Ingredients

3-4 servings

Inspired by: http://www.foodnetwork.com/recipes/ree-drummond/beef-stroganoff.html?soc=socialsharingpinterest&oc=linkback
Buttered Egg Noodles:
8 ounces Egg Noodles
1 tablespoons salted butter

Beef Stroganoff:
2 tablespoons olive oil
1 TB butter
1/2 tsp minced garlic
1 pound top sirloin steak, cut into small cubes
Salt and freshly ground black pepper
2 carrots, finely chopped
1/2 onion, finely chopped
1/4 cup red wine (your favorite) **optional
2 1/4 cups beef stock
2 tablespoons Corn Starch
1/4 cup FULL FAT Greek Yogurt PLAIN
Chopped fresh parsley, for serving

wpid-1429230708966.jpgDirections
For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.

For the beef stroganoff: Heat 1 tablespoon butter in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly (but don’t quite cook through). Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.

Add the olive oil to the skillet and cook the carrots, garlic and onions until lightly browned. Turn off the heat and add the wine and 2 cups of the beef stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.

Turn off the heat. Stir in the sour cream, and beef. Taste and adjust the seasoning with salt and pepper.

To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.

Serve the stroganoff with the noodles, and sprinkle with the parsley.

wpid-1429230825084.jpgThis seriously hit the spot. Rainy day? Want a filling and enjoyable meal made with whole and fresh ingredients? THIS IS IT! Delicious, seriously. I would have eaten more if I wasn’t so full. I had to keep myself out of the skillet with the leftovers. I, personally, am allergic to mushrooms… so if you notice that my Beef Stroganoff does not have any mushrooms… it’s because that was intentional. If you look at the original recipe, hers does. FYI. 🙂

And now, for the quote of the day:

One of the most SIMPLE and DOWN-TO-EARTH EXPLANATION of ministry that qualifies all of us.

Beef Stir Fry

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I looked up south american dishes, and this one came up: http://www.skinnytaste.com/2014/06/lomo-saltado-peruvian-beef-stir-fry.html (Lomo Saltado). It was ALMOST exactly what I wanted to make… but I made a few changes… of course.

So, here is my version:

For the Beef:

  • 1 lb lean sirloin tips
  • kosher salt, to taste
  • 1/4 tsp cumin
  • 1 tsp garlic salt
  • black pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 medium red onion, sliced into thick strips
  • 2 mini sweet yellow bell peppers or 1 large
  • 1 large jalapeno, ribbed and seeded, chopped
  • 1/2 tsp minced garlic
  • Handful of whole grape tomatoes (10-15)
  • 1 1/2 tbsp low sodium soy sauce (use tamari for gluten free)
  • 1 tbsp apple cider vinegar
  • 1 cup frozen broccoli
  • 1/4 cup chopped parsley

Directions: 

Meanwhile, season meat with salt, garlic salt, pepper and cumin. Heat a large wok over high heat. When hot add the oil and the steak, cook about 2 minutes, until browned on both sides. Add the onions, bell pepper, jalapeno and garlic and cook 2 minutes. Add the tomatoes, soy sauce and vinegar, broccoli and cook 1 more minute. Season with more salt as needed, remove from heat and finish with cilantro. Serve immediately with french fries and white rice and divide evenly between 3-4 plates.

I served mine with Trader Joes Parmesan Garlic French Fries and white rice.

Enjoy!

And now, for the quote of the day:

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Rainy Day calls for Beer and Beef Stew!

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Is your crockpot ready? Cuz this one is awesome! It’s one of those recipes for Sunday afternoon in the winter, or a cold, stormy day in the summer when you don’t want to heat up the oven, or stand in front of the stove…but you kinda want something warm to eat for dinner. THIS IS IT!! It’s a good one!

I adapted my recipe from this one: http://bakedinthesouth.com/2012/08/crockpot-freezer-meals-part-2/
She used it as a freezer meal! So, this can actually be frozen in a large gallon bag, and taken out and put into the freezer! I put mine directly into the crockpot though. 🙂

Ingredients:

1 1/2 pounds beef stew meat (I prefer the grass fed beef like you can find at Earth Fare or Whole Foods)
2 TB olive oil
1 TB salted butter
3 large carrots, cut into large pieces
4-5 potatoes cut into 4 or 6 pieces
2 tsp minced garlic
2 bay leaves
1 tsp fresh parsley chopped fine
1 cup dark beer (My FAV for this is Duck-Rabbit Amber Ale)
1 cup beef broth
1 cup Pace Restaurant Style Salsa- medium (you can also use Rotel)
2 tsp. Himalayan pink sea salt
1 tsp pepper (or to taste)

put everything in crock pot, cook on high for 3-4 hours, or low for 6-8 hours. DELICIOUS!!!!!