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Posts tagged ‘beef stew meat’

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.

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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.

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.

MEXICAN BEEF AND BEAN STEW

MEXICAN BEEF AND BEAN STEW

 

2 pounds lean stew beef

1 package taco seasoning

1 small onion, finely chopped

1 15-ounce can Mexican-style diced tomatoes

1 4-ounce can chopped green chiles

1 8-ounce can tomato sauce

2 15-ounce cans chili beans, rinsed and drained

Shredded cheddar cheese, for garnish

Sour cream, for garnish

Chopped green onions, for garnish

 

Spray the inside of a 4-6 quart slow cooker vessel with nonstick cooking spray. Place the beef in the slow cooker and sprinkle with the taco seasoning and stir in the chopped onion. Stir together and then stir in the tomatoes, chiles and sauce. Cover and cook on low for 6-8 hours or on high for 4-6 hours. Stir the beans into the slow cooker 30 minutes before serving. Ladle into bowls and garnish with shredded cheese. sour cream and green onions.

 

Makes 8 servings.

Straight-From-The-Freezer Beef Stew

 

Welcome to Freezer Food Friday!

 

 

Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. 

 

You can check out all previous Freezer Food Friday recipes HERE.  

 

 

Straight-From-The-Freezer Beef Stew
 

1-3/8 oz. pkg. dry onion soup mix
7/8 oz. pkg. brown gravy mix
12 oz. can beer ( or beef broth, or water )
2-1/2 lbs. frozen stew meat
10 oz. pkg. frozen mixed vegetables
4 oz. can sliced mushrooms, drained
.
In crockpot, combine soup and gravy mixes with beer. Add frozen stew meat, vegetables and mushrooms, pushing down into liquid to moisten.
 


Cover and cook on low for 11-14 hours.

 

 

 

 
  

Cattle Drive Stew

 

Today is Slow Cooking Thursday, hosted by the lovely Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

Please come back and Join me for Freezer Food Friday:

 

 

 

 

Cattle Drive Stew

Serves 6-8


1/2 lb. stew beef, cubed
16 oz. pkg. kielbasa, sliced
1 onion, chopped
3 potatoes, peeled & chopped
28 oz. can baked beans
Arrange all ingredients in slow cooker in the order shown.
Cover and cook on high setting for 4 hours or on low setting for 8 hrs.
 

From Gooseberry Patch Slowcooker Recipes

 

 

 

 

 

 

 

 

 

 

 

 

Slow Cooker Beef Burgundy

Crockpot Beef and Noodles

Crockpot Beef and Noodles 

1 pound lean beef stew meat

1 can condensed French onion soup

1/2 soup can water

1/2 cup sliced celery

1/4 cup chopped onion

1/2 cup chopped carrot

4-6 ounces sliced fresh mushrooms

8 ounces egg noodles, cooked and buttered

Brown stew meat in a large skillet over medium-high heat. When browned, place meat in the crockpot. Pour soup into the crockpot. Pour water into the skillet and use to deglaze the pan, scraping up all the browned bits on the bottom of the pan. Add to crockpot. Add vegetables. Cook on high one hour; reduce heat and cook on low an additional seven or eight hours.

Serve over hot, buttered noodles.

Serves six.

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