Slow-Cooker Spicy Beef Curry with Saffron Rice

Slow-Cooker Spicy Beef Curry with Saffron Rice

8 servings

1/2 jar Crosse & Blackwell Hot Mango Chutney
2 tablespoons olive oil
3 pounds beef stew meat, cubed
salt & pepper to taste
2 cups onion, finely chopped
2 teaspoons minced fresh ginger
2 teaspoons minced garlic
2 tablespoons curry powder
1 cup beef stock
1 14.5-oz. can diced tomatoes with jucie

Rice:

2 tablespoons olive oil
1/2 cup onion, diced
3 cups chicken broth
1/2 cup basmati rice
salt & pepper to taste
1/4 teaspoon saffron threads

1.Heat oil in a skillet over medium-high heat and brown meat on all sides.
2.Season with salt & pepper.
3.Place meat in the bottom of a slow cooker.
4.Add onions, ginger and garlic to the skillet in the beef drippings and sauté until soft (about 5 minutes).
5.Add curry powder, beef stock and tomatoes; stir to mix.
6.Pour onion mixture over beef.
7.Cover and cook on high for 4 hours.
8.Rice: In a skillet over medium-high heat, sauté onions in oil until soft; add broth, rice, salt, pepper and saffron.
9.Cover and bring to a boil; reduce heat and simmer for 20 minutes.
10.Drizzle the curry with chutney and serve hot with rice.

50/50 Flank Steak

Welcome to Freezer Food Friday. I am looking forward to seeing your recipes. Please posta recipe on your blog and link it using Mr Linky below, or post a recipe inthe comment section here.

50/50 Flank Steak

MAKES 2 ENTRÉES, 6 SERVINGS EACH

1 tray (about 3 pounds, two steaks) flank steak
3/4 cup olive oil
1/2 cup balsamic vinegar
1/2 cup plum preserves
1/4 cup Dijon-style mustard
1/4 cup honey
1 tablespoon dried onion flakes
1/2 teaspoon salt
2 teaspoons minced garlic
1/2 teaspoon black pepper
2 one-gallon freezer bags, labeled

1. Rinse and trim each steak as desired. Place one steak in each freezer bag.
2. In a medium bowl, whisk together olive oil, balsamic vinegar, plum preserves, Dijon-style mustard, honey, onion flakes and salt; divide marinade evenly over the steaks.
3. Into each bag measure 1 teaspoon minced garlic and 1/4 teaspoon pepper.
4. Seal and freeze.

1. Completely thaw one entrée in the refrigerator.

2. Prepare a medium fire in a gas or charcoal grill.

3. Cook steak for 15 to 20 minutes for medium rare to medium. Turn occasionally and baste as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.

Freezer Food Friday – Our Favorite Pot Roast with Gravy

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

 

Our Favorite Pot Roast with Gravy

Makes: 6 servings
Prep: 20 minutes
Bake: 2-1/2 hours

1 teaspoon salt, divided
1/2 teaspoon freshly ground pepper
One 4-1/2- to 5-pound beef round bottom round rump roast
1 tablespoon olive oil
3 cups chopped onions
4 garlic cloves
2 large carrots, cut into 2-inch pieces
2 celery ribs, peeled and cut into 2-inch pieces
1/2 pound parsnips, peeled and cut into 2-inch pieces
2 bay leaves
2 large sprigs fresh thyme or 1 teaspoon dried thyme, crushed
1 14-1/2-ounce can whole tomatoes in juice, drained and chopped
2 14-ounce cans chicken broth
1 tablespoon chopped fresh parsley
Cooked egg noodles
Directions
1. Heat oven to 325 degrees F.

2. Sprinkle 1/2 teaspoon of the salt and the pepper on all sides of beef. Heat oil in large Dutch oven over medium heat. Add beef and brown on all sides, 4 minutes per side. Transfer beef to large plate.

3. Add onions to Dutch oven and cook until softened, 5 minutes. Stir in garlic, carrots, celery, parsnips, bay leaves, and thyme. Cook 5 to 8 minutes until vegetables soften. Add tomatoes and remaining 1/2 teaspoon salt; cook 2 minutes. Add chicken broth; bring mixture to a boil. Return beef and any accumulated juices to pot.

4. Tightly cover top of Dutch oven with foil then with a lid. Bake roast for 2-1/2 to 2-3/4 hours, turning roast over every 45 minutes, until fork-tender.

5. Carefully transfer roast to large cutting board. Cover roast loosely with foil and keep warm.

6. Skim fat from vegetables and broth. Place a large strainer over a large bowl. Working in batches, strain vegetables and broth through a strainer, gently pressing vegetables with a large spoon to extract as much liquid as possible. Scrape vegetable puree from the underside of strainer into sauce. Repeat with remaining broth and vegetables.

7. Reheat sauce over low heat. Thinly slice meat. Arrange meat on a large serving plate. Spoon sauce over top. Sprinkle top of pot roast with parsley. Serve with egg noodles and peas. Makes 6 servings.

Make-Ahead Tip: Meat and gravy can be made up to 1 month ahead. Arrange pot roast and sauce in a microwave-proof container. Cover and freeze up to 1 month. Defrost in microwave 45 minutes. Transfer to Dutch oven. Place a sheet of foil directly on top of pot roast and sauce. Cover and reheat in a 325 degree F oven 1 hour. Serve as above.

Soy-Sauced Steak

 

 

Today is  Cooking Thursday! Post your favorite recipe on your blog and go visit Sandra at Diary of a SAHM and add your link and title. Don’t forget to comment!

Please come back and join me for Freezer Food Friday!

Soy-Sauced Steak

From Julie Kay

Serves 4 to 6.

1 (2-lb.) sirloin steak
1/3 cup soy sauce
1/4 cup brown sugar
2 tbls. minced garlic
1 large onion, peeled and sliced into rounds
Cooked rice or pasta

1. Cut sirloin steak into strips. Pierce the strips with a fork and place in slow cooker.

2. Mix together soy sauce, brown sugar and garlic and pour over steak. Add sliced onion.

3. Cook on Low for 6 to 8 hours.

4. Serve over cooked rice or pasta of choice.

Pan-seared Burgers

How did I go a week without posting? That is really unusual and I apologize!  Leave me a note and let me know you are here and please try to share a recipe at your blog or in the comments if you do not blog! Feel free to borrow the Freezer Food Friday badge below and post it in your blog post!

Today is Freezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

 

Pan-seared Burgers

Serves 4

1 large egg
2 Tbsp. (30 ml) cold water or beef broth
1/4 cup (50 ml) dry breadcrumbs Half medium onion, grated
1 clove garlic, grated
2 tsp. (10 ml) Dijon or prepared mustard
1/2 tsp. (2 ml) each salt and freshly ground pepper
1 lb. (500 g) lean ground beef
Canola oil

Break egg into a large bowl; whisk with water until smooth. Add breadcrumbs, onion, garlic, mustard, salt and pepper. Mix well to blend flavours.

Crumble beef over egg mixture. With a wooden spoon, mix beef and egg mixture just until combined.

Shape into four to six patties, each about 3/4-inch (2 cm) thick. (Makeahead: Layer between waxed paper in an airtight container and refrigerate for up to 24 hours. To
freeze, layer in a freezer bag. Press out air from the bag; freeze for up to one month.)

Set a skillet that will hold burgers comfortably in one layer over medium-high heat. Brush bottom of skillet with oil. Heat until oil is just shimmering. Arrange burgers in skillet. Fry until brown and crisp on bottom, about six minutes. Turn and fry until brown on both sides and a digital thermometer inserted sideways into centre reads 160 F (71 C) about 15 minutes from beginning to end.

Remove burgers to a plate topped with a paper towel and pat off any visible fat.

Note -you can double the recipe easily and freeze patties for suppers later on.

Apricot Meatballs

I made these tonight with frozen meatballs. I tossed them in the crockpot and  put the sauce over it. Let it cook on low about 4 hours.

Apricot Meatballs

Taste of Home Ground Beef Cookbook

1 egg
1 cup soft bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound ground beef
1/2 cup apricot preserves
1/4 cup barbecue sauce

In a bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs in several batches; drain. Transfer to a greased 2-qt. baking dish. Combine preserves and barbecue sauce; pour over meatballs. Cover and bake at 350° for 30 minutes or until the meat is no longer pink. Yield: 38 meatballs.

Italian Pot Roast ( crockpot – from Every Day Food)

For another verison of this recipe see HERE

Italian Pot Roast

1 tablespoon olive oil
1 can whole tomatoes in purée (28 ounces)
1 ¼ pounds small white potatoes (scrubbed)
1 large onion (cut into 8 wedges)
1 tablespoon fresh rosemary chopped (or 1 teaspoon dried and crumbled)
3 pounds beef chuck roast (trimmed and halved crosswise)
4 garlic cloves
coarse salt and ground pepper

1. With a sharp paring knife, cut 4 slits in beef roast; stuff slits with half the garlic.  Generously season beef with 1 ½ teaspoons salt and 1 teaspoon pepper.  In a large skillet, heat oil over high heat, swirling to coat bottom of pan.  Cook beef until browned on all sides, about 5 minutes.

2. In a 5-quart slow cooker, combine beef, onion, potatoes, tomatoes (with purée), rosemary, and remaining garlic.  Cover; cook on high setting until meat is fork-tender, about 6 hours (do not uncover while cooking).

3. Transfer meat to a cutting board; thinly slice, and discard any gristle.  Skim fat from top of sauce.  To serve, divide beef and vegetables among bowls; generously spoon sauce over.

Crockpot Beef Burgundy

Today is Freezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

Crockpot Beef Burgundy

By Lori Gysel and Gerry Kentner

• 3 tbsp tomato paste
• 3 cups dry red wine
• 3 cups beef broth
• 16 oz cubed steak or beef roast or stewing beef
• 2 medium cooking onions, sliced or 2 cups pearl onions
• 1 can (10 oz) whole button mushrooms
• 1 bay leaf
• 1/4 cup gravy thickener (bisto) mixed with 1/4 cup cold water
• salt and pepper to taste

Blend tomato paste, beef broth and wine in the crockpot. Add beef, onions, mushrooms and bay leaf. Cook on low for seven hours. Mix gravy thickener with water and add to crockpot. Continue cooking for one more hour. Taste and season. Serve with rice or mashed potatoes. Serves four.

This is an excellent dish to make in advance and freeze – if you are the kind of person who prepares meals and puts them in the freezer. It also is a great dish for making a large batch and reheating during the week, as it just gets better with more cooking time.

SLOW-COOKER ITALIAN POT ROAST

This looks so yummy – expect to see it on my menu next week!

SLOW-COOKER ITALIAN POT ROAST

3 tablespoons olive oil
2½ pounds chuck roast, fat trimmed
1 onion, finely chopped
4 large cloves garlic, sliced
2 stalks celery, sliced
½ cup chopped red bell pepper
1½ cups sliced carrots or whole snack-size (baby) carrots
Pinch of sugar
1/3 cup Italian red wine
½ cup diced tomatoes, including juices
1 cup beef broth
2 to 3 tablespoons fresh basil

Heat a large skillet over medium-high heat and add olive oil.

Trim the roast to remove any silver skin and excess fat. Season on both sides with fresh ground pepper and coarse salt. When the oil is hot, sear the roast on both sides until well browned, about 10 minutes total time. Remove from heat and place in a slow-cooker.

Return the pan to medium heat and briefly sauté the onion, garlic, celery, red bell pepper and carrots until lightly browned. Sprinkle the vegetables with a pinch of sugar to aid caramelization. Add the wine to the pan and bring to a simmer. Use a wooden spoon to scrape up any brown bits. Add the pan contents, tomatoes and broth to the slow-cooker.

Cover and cook on low for about 8 hours or until the meat is tender.

If planning to serve the roast the same day, turn the slow-cooker off 30 minutes before you plan to serve the meat. Transfer the roast to a platter and cut into large pieces. Stir the fresh basil into the sauce. Serve the roast on cheese grits and coat with the sauce. Makes 6 servings.

MUSHROOM BARLEY SOUP

 

An inch of snow on the ground makes this soup particularly appetizing. The fact that it uses the crockpot and is a freezer food recipe is a bonus!

Today is Freezer Food Friday.

Please post a recipe that can be made ahead and frozen for later use. Link it below using Mister Linky and make sure to visit each blog who shares. I am on Twitter if you want to follow me and have started collecting Swagbucks. Swagbucks is a search engine where you can win bucks for searching ( I just use it in place of Google ). Check it out and see if it works for you!

MUSHROOM BARLEY SOUP

Robust – there’s no better word for this soup bolstered with cubes of beef, with lots of mushrooms, root vegetables and barley. This is a real winter beater soup.

1 lb. (500 g) stewing beef cubes
1/2 tsp. (2 ml) each salt and freshly ground pepper
1/2 tsp. (2 ml) dried thyme leaves
2 Tbsp. (30 ml) canola oil
1 cup (250 ml) diced onions
1 cup (250 ml) diced celery
1 cup (250 ml) diced carrots
6 cups (1.5 L) sliced cremini or white mushrooms (1 lb/500 g)
6 cups (1.5 L) chicken broth, low sodium recommended
1/2 cup (125 ml) pot or pearl barley
1 Tbsp. (15 ml) tomato paste
1 bay leaf

Trim fat from beef: if necessary, cut into 1-inch (2.5 cm) cubes. Sprinkle beef with salt, pepper and thyme.

In a Dutch oven, heat half of oil over medium-high heat; brown beef, in 2 batches, each about 5 minutes. Transfer to slow cooker. Drain off any fat.

Add remaining oil. Fry onions, celery and carrots over medium heat, stirring occasionally, until onions are softened, about 5 minutes. Add mushrooms to skillet; fry, stirring often, until mushroom liquid begins to evaporate, about 5 minutes. Scrape mixture into slow cooker.

Pour 1 cup of broth into skillet; bring to a boil, scraping up brown bits from bottom of skillet. Scrape into slow cooker along with remaining broth, 2 cups (500 ml) water, barley, tomato paste and bay leaf. Stir to combine.

Cover and cook on low until barley and beef are tender, about 6 to 8 hours. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Makes 8 servings.

TIP: When chilling a large quantity of soup, chili or stew, transfer to several shallow containers, preferably ones that will go into the freezer, and chill uncovered until cold. Freeze and enjoy on a busy evening later in January.