A rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
Ingredients 3 pounds bone-in beef short ribs 2 tablespoons vegetable or high smoking point oil 1 large onion, sliced 4 cloves garlic, minced 3 cups low-sodium broth or other liquid (alcohols, etc) 2 to 4 sprigs fresh herbs, such as rosemary or thyme Instructions Heat the oven and season the meat.
Ingredients 1 Long Green Pepper 1 Tomato 1 Clove Garlic 6 oz Cavatappi Pasta 1/2 Cup Panko Breadcrumbs 8 oz Heavy Cream + 1/2 tsp Carlic Powder (Replease Cream Sauce Base) 2 Tbsp Cream Cheese 1/2 Cup White Cheddar Cheese 1/4 Cup Monterey Jack Cheese 1/2 Cup Mexican Cheese Blend Instructions Prep Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil.
Ingredients 1 Long Green Pepper 1 lb. Ground Beef 2 Tbsp Beef Stock Concentrate 1/2 Cup Mexican Cheese Blend 2 Scallions 6 oz. Cavatappi Pasta 1 Tbsp Southwest Spice Blend 1.5 oz Tomato Paste 1.5 Tbsp Sour Cream 4 Tbsp Smoky Red Pepper Crema Instructions Prep Bring a large pot of salted water to a boil. Wash and dry produce. Halve, deseed, and thinly slice green pepper into strips. Trim and thinly slice scallions, separating whites from greens.
Reallly like how the wine adds a unique flavor to the roast. Cranberry juice can be substituted for a similar flavor profile
6 oz per 2 servings
Ingredients 2-3 pounds boneless beef chuck roast Kosher or sea salt Freshly ground black pepper 2 tablespoons canola oil 4 to 6 medium leeks or 2 yellow onions, or 1/2 a sweet onion 4 carrots 4 red potatoes 1 tablespoon tomato paste 1 sprig thyme (or ½ tablespoon) 1 sprig rosemary (or ½ tablespoon) Potatoes (optional) 1 1/2 cups red wine (I used Merlot, any red wine is fine) 1 cup low sodium beef broth or water Prep Instructions Slice leeks: cut off ends and dark green section (see photo below).
A delicious beef-based pot pie.
Ingredients 1/2 lb ground beef 1/2 cup chopped onion 1 clove garlic, minced 1 1/2 Tbsp all-purpose flour 1/2 Tbsp Montreal steak seasoning 1/2 ( 15-oz) pkg frozen mixed vegetables 1 cup beef broth 1/2 cup heavy cream or Let’s try 1 tablespoon of cornstarch in 1/2 cup of milk to replace. Saw this article that had a few other options too. 1 (7.5-oz) pkg buttermilk biscuit mix (Let’s try just 1/2 of this to keep fat down…) Instructions Preheat oven to 400°F.
Ingredients 1 Long Green Pepper 1 clove Garlic 2 Stalks Scallions 2 lb Ground Beef 1 tablespoon Southwest Spice Blend 1 tablespoon Mexican Spice Blend 1.5 oz Tomato Paste 2 oz Beef Stock Concentrate 26 oz Black Beans 14 oz Crushed Tomatoes 1 tomato 4 tablespoon Smoky Red Pepper Crema 1/2 cup Cheddar Cheese Prep Wash and dry produce. Halve, core, and dice green pepper into ½-inch pieces. Peel and mince or grate garlic.
Ingredients 12 oz Potatoes 9 oz Carrots 1/4 Cup Panko Breadcrumbs 1 Tbsp Beef Stock Concentrate 10 oz Ground Beef 1/2 cup Cheddar Cheese 2 Tbsp Katchup 2 Tbsp Mayonnaise Instructions Prep
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Halve, peel, and thinly slice shallot. Roast Potatos Toss potatoes on one side of a baking sheet with a drizzle of olive oil, salt, and pepper (for 4 servings, spread out across entire sheet).