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How to Make Beef Pot Pie

How to Make Beef Pot Pie
If you want to know how to make beef pot pie, it is fairly simple to prepare. This recipe uses cubed beef, vegetables and a sauce made from ingredients such as beef broth and Guinness. The ingredients are first simmered on the stovetop and then placed into a pie shell and baked to perfection. You can really add whatever vegetables you like to this recipe such as mushrooms and corn. It does require a little bit of work to prep all of the vegetables. If you want to save time you can buy cubed stew meat from the store. This recipe will make 2 (9 inch) pot pies, if you only want to make one, cut the ingredients in half. If you don’t want to use the Guinness, you can substitute extra beef broth instead. Enjoy.

How to Make Beef Pot Pie

How to Make Beef Pot Pie

Yield: 8 Servings

Ingredients:

  • 2lbs beef chuck (cut into ½ inch cubes)
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 3 stalks celery (diced)
  • 2 cups cubed potatoes
  • 1 ½ cups frozen peas and carrots
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 ½ cups Guinness
  • 2 cups beef broth
  • 3 tablespoons sugar
  • 2 tablespoons flour (dissolved in water)
  • Salt and pepper (to taste)
  • 2-3 tablespoons olive oil
  • Handful of chopped fresh parsley
  • 4 prepared pie crusts (1 for the bottom, 1 for the top of each pie)
  • 1 egg beaten with 1 tablespoon of water

 

Directions:

  1. Season the beef pieces generously with salt and pepper. In a Dutch oven or large pot add 2-3 tablespoons of olive oil. Add the beef pieces in batches and brown on all sides. Remove with a slotted spoon and set them aside on a plate. Repeat with the remaining beef pieces.
  2. Add the diced onions to the same pot and saute for a couple of minutes until they turn soft and translucent. Add the garlic and sautee for 2 minutes with the onions. Add the chopped celery and saute for an additional 2 minutes.
  3. Stir in tomato paste, thyme and rosemary. Add a tiny bit of salt. Return the beef to the pot along with any juices on the plate. Pour in Guinness and beef broth and bring to a boil. Add in brown sugar and the bay leaf and reduce the heat to a low simmer. Cover and pot and let the stew cook for about an hour.
  4. After one hour, add the potatoes to the stew. Put the lid back on and simmer for another 30 minutes. Mix the flour with just enough cold water for it to dissolve. Bring the stew to a boil and slowly pour in the flour mixture while stirring. It will start to thicken right away.
  5. Turn the heat off, add the frozen peas and carrots and chopped fresh parsley. Preheat the oven according to package directions for the pie crust. Lightly grease 2 (9 inch) pie dishes. Press one crust onto the bottom and up the sides of each pie dish. Pour enough of the stew to almost fill each pie dish to the top of the crust. Top each pie dish with the second crust and crimp the sides to seal. Brush the egg mixture onto the top of each pot pie. Cut a few small slits in the top of each pie crust.
  6. Place into the oven and bake according to the package directions for the pie crust. 

 

Adapted from Picture the recipe

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Manicotti with Meat Sauce Recipe

Manicotti with Meat Sauce
This is a recipe for manicotti with meat sauce that is baked in a casserole dish. The manicotti is stuffed with ricotta cheese, fresh oregano, and parmesan. The sauce is just a simple combination of ground beef, garlic, crushed tomatoes, and seasonings. The manicotti are topped off with a layer of shredded parmesan cheese. It is a little bit of work to stuff the cheese mixture into the manicotti shells but it is worth the effort. I like to serve this recipe with garlic bread. Enjoy.

Manicotti with Meat Sauce
Manicotti with Meat Sauce

Manicotti with Meat Sauce

Yield: 4 Servings

Ingredients:

  • 1 8-oz package manicotti (cooked, drained and cooled)
  • 1 lb ground beef
  • Kosher salt
  • Ground black pepper
  • 1 garlic clove (minced)
  • 1 (24 ounce) can crushed tomatoes
  • 18 ounces ricotta cheese
  • 2 large eggs (lightly beaten)
  • 1 lemon (zested)
  • 2 tablespoons chopped fresh oregano, plus more for garnish
  • 2 cups shredded parmesan cheese

 

Directions:

  1. Preheat the oven to 375 degrees F. In a sauté pan over medium-high heat brown the ground beef while breaking up into chunks with a wooden spoon. Add 1 teaspoon salt, ½ teaspoon ground black pepper and garlic and cook for 1 minute. Add the crushed tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes. Keep warm.
  2. In a large bowl combine ricotta cheese, eggs, lemon zest, oregano and 1 cup of parmesan cheese. Mix well. Spread a thin layer of the meat sauce onto the bottom of a greased 9×13 inch baking dish. Spoon the ricotta mixture into each manicotti tube and place into the casserole dish. Top with meat sauce and sprinkle with remaining parmesan cheese.
  3. Place into the oven and bake until the cheese is melted and bubbly, 25 to 30 minutes. Top with fresh oregano for serving.

 

Adapted from Delish.

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Lime Cantina Tacos Recipe

Lime Cantina Tacos
These lime cantina tacos are a delicious Mexican recipe that is easy to prepare for dinner. The meat that is used for this recipe is a marinated steak. The steak is marinated in orange juice, Worcestershire sauce, garlic powder and cumin. Once the steak is done marinating it is fried in the pan but you can also grill it if you would prefer. The tacos use corn tortillas and are topped with cilantro, onion and avocado and then served with limes. Enjoy.

Lime Cantina Tacos

Lime Cantina Tacos

Yield: 3-4 Servings

Ingredients:

  • 2lbs skirt steak
  • 12 corn tortillas
  • 3 cups orange juice
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 teaspoon Worcestershire sauce
  • 1 white onion (diced)
  • 1 lime (cut into wedges)
  • 1 avocado (peeled pitted and diced)
  • 4 ounces cilantro (chopped)

 

Directions:

  1. In a large mixing bowl combine orange juice, garlic powder, cumin, and Worcestershire sauce. Slice the skirt steak very thin lengthwise and then again in the opposite direction so that your pieces are about 2 inches long.
  2. Place the sliced steak into the bowl with the marinade. Allow the steak to marinade for at least 1 hour.
  3. Heat a large skillet to medium heat. Remove the steak from the marinade and place into the pan and sear, turning at least once, until the steak is cooked through and no longer pink.
  4. Heat a separate pan to medium heat on the stovetop for the tortillas. Place a tortilla in the preheated pan and cook for 30 seconds on each side. Repeat with the remaining tortillas.
  5. Prepare the tacos by taking a warm tortilla and filling them with the meat and then topping with diced onion and avocado. Sprinkle cilantro on the top. Serve with lime wedges for squeezing over the top of the tacos. 

 

Adapted from 12 Tomatoes

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Taco Fries Recipe

Taco Fries
If you want to make some delicious loaded fries that are a little different give these taco fries a try. These fries are loaded with taco meat, cheese, green onion and tomato. This is another great appetizer to serve for the Super Bowl or any party. These fries are easy to prepare easily be doubled to feed a crowd. You can add additional taco toppings as well such as lettuce, salsa, sour cream and guacamole. Enjoy.

Taco Fries

Taco Fries

Ingredients:

  • 1 bag frozen French fries
  • 1lb ground beef
  • 1 packet taco seasoning
  • 2 cups Colby-jack cheese
  • 2 roma tomatoes (diced)
  • 3 green onions (sliced)

 

Directions:

  1. Lay the fires onto a baking sheet and cook according to package directions. While the fries are cooking heat a large skillet to medium-high heat. Add the ground beef and cook while breaking up into chunks with a spatula. Drain any excess grease. Add the taco seasoning and water, and cook according to package directions.
  2. Remove the fries from the oven when they are almost crispy. Layer the taco meat over the fries. Sprinkle with cheese. Return to the oven and bake until the cheese has melted.
  3. Remove from the oven and top with tomatoes and green onions. 

 

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