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Rosemary Beef with Carrots and Parsnips

July 5, 2010 By The Recipe Mom 1 Comment
roast

What You Need:

4 tbsp brown mustard
1 (4 lb.) beef roast
1 tbsp garlic, minced
2 tsp dried thyme
2 tsp dried rosemary
1 tsp salt
1/2 tsp pepper
1 tbsp canola oil
8 oz. parsnips cut into small chunks
1 1/2 lb. carrots cut into small chunks
2 C beef broth
2 tbsp flour

How to Make It:

Place a meat rack into a shallow baking pan and preheat the oven to 425 degrees.
Brush the mustard over the entire roast and place the roast on the meat rack.
In a bowl toss together the garlic, thyme, rosemary, salt and pepper and sprinkle 3/4 of the mixture over the roast.
Roast for 25 minutes on the top oven rack.
Line a baking sheet with foil.
Place the oil and remaining herb mixture into a bowl and stir to blend well.
Add the parsnips and carrots and toss to goat them well.
After 25 minutes reduce the oven temperature to 325 degrees.
Put the vegetables in the oven on the bottom rack.
Roast both the meat and vegetables for 1 hour or until the meat reaches an internal temperature of 140 degrees.
Place the roast on a platter and tent with foil to keep warm and leave the vegetables in the oven.
Let the roast stand covered for 20 minutes.
Place the roasting pan on the stove over medium high heat and add the broth.
Scrape the bottom of the pan to break loose any brown bits then whisk in the flour.
Bring the mixture to a boil then reduce the heat to medium, stirring constantly.
Continue to cook and stir for 2 minutes or until the gravy is as thick as you like.
Remove the vegetables and place in a serving bowl.
Slice the roast and serve topped with the gravy.

Makes 6 servings

The parsnips take place of those starchy potatoes and they taste just as good. Vegetables are a good source of nutrition and often times we leave these important foods out of our diets. With this dish you can have your cake and eat it too.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 1 hour 45 minutes
Total Time: approximately 2 hours 05 minutes

Nutritional Information: (approximate amounts per serving)
Calories 498; Fat 23g; Saturated Fat 9g; Carbohydrates 16g; Protein 50g; Fiber 4g;
Cholesterol 138mg; Sodium 647mg

Filed Under: Beef, Dinner Ideas, Health Concious, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Herb Chuck Roasts with Vegetables

April 18, 2010 By The Recipe Mom Leave a Comment
roastveggies

What You Need:

4 carrots cut into pieces
3 potatoes, peeled and cut into pieces
1 onion, sliced
2/3 C of beef broth
2 Tbsp quick cooking tapioca
2 Tbsp tomato paste
2 tsp bottled minced garlic
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds, crushed
1 tsp pepper
1/2 tsp salt
1/2 tsp dried thyme
2 (1 1/2 lb.) boneless beef chuck roasts

How to Cook It:

Place the carrots, potatoes and onions into the crock pot.
Add the broth, tapioca, tomato paste and garlic and stir to blend well.
In a small bowl combine the oregano, basil, fennel, pepper, salt and thyme.
With your fingers rub the seasoning mixture into both sides of the roasts.
Place the prepared roasts over the vegetables.
Cover the crock pot and cook low for 11 hours or on high 6 hours or until tender.

Makes 6 servings

There is a lot of meat in this economical dish. That’s what makes it so budget friendly. The extra meat can be used for many other dishes. Place the leftover meat and a little of the cooking juice into air tight containers. Seal and freeze for up to 3 months. Thaw in the refrigerator then use in casseroles, for shredded beef sandwiches, Manhattans or any of your favorite beef main course meals.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 6 hours
Total Time: approximately 6 hours 20 minutes

Nutritional Information: (approximate values per serving)
Calories 430; Fat 8g; Saturated Fat 2g; Carbohydrates 48g; Fiber 6g; Protein 37g;
Cholesterol 89 mg; Sodium 346 mg

Filed Under: Beef, Dinner Ideas, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , , , , ,

Teriyaki Onion Mushroom Sirloin

April 7, 2010 By The Recipe Mom Leave a Comment
steak

steakWhat You Need:

1 T of butter
1 1/4 lb. boneless top sirloin steak, trimmed and cut into 4 pieces
3/4 t pepper
3/4 C beef broth
1 T teriyaki sauce
1 onion, cut into thin wedges
1 3/4 C fresh mushrooms, sliced

How to Make It:

Heat the butter in a skillet over medium high heat until completely melted.
Season the steak on both sides with equal amounts of pepper pushing the pepper into the steak with your fingers.
Reduce the heat under the skillet to medium and add the steaks.
Cook the steaks for 9 minutes turning them once half way through the cooking time.
Remove the steaks and keep them warm.
Pour the beef broth and the teriyaki sauce into the skillet.
Scraping the bottom of the skillet to remove the brown bits from the steak, cook the liquid for 4 minutes or until bubbly.
Stir in the onions and the mushrooms and cook 10 minutes or until most of the liquid has evaporated.
Top the steaks with the onion and mushroom mixture.

Makes 4 servings

These steaks top the list of quick, easy and tasty. Just add a microwave baked potato and a side of fruit for a quick evening meal.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 23 minutes
Total Time: approximately 33 minutes

Nutritional Information: (approximate values per serving)
Calories 191; Fat 9g; Saturated fat 3g; Carbohydrates 3g; Fiber 3g; Protein 26g; Cholesterol 62 mg; Sodium 403 mg

Filed Under: Beef, Recipe Cards, Recipes Tagged With: , , , , , , ,

Flavorful American Pot Roast

January 30, 2010 By The Recipe Mom 1 Comment
roastveg

roastvegWhat You Need:

3 C of frozen pearl onions
4 large potatoes, halved lengthwise and cut into 1/2 in slices
1 t of salt, divided
1/2 t of pepper, divided
1 1/2 lbs. boneless chuck roast
6 T of tomato paste
2/3 C of beef broth
2 T of Worcestershire sauce
2 C of whole baby carrots
3 C of frozen green beans
8 fresh mushrooms, sliced thick

How to Make It:

Preset the oven temperature to 450 degrees allowing the oven to preheat.
Use a non stick cooking spray and coat the bottom, sides and lid of a Dutch oven pan.
Spread the onions and potatoes out over the bottom of the pan.
Sprinkle with half of the salt and half of the pepper.
Season the roast with the remaining salt and pepper and place it over the vegetables.
Put the tomato paste into a mixing bowl.
Pour the beef broth and Worcestershire sauce in the bowl and whisk until blended well.
Pour half of the mixture over the meat.
Layer the carrots, then the green beans and then the mushrooms over the top of the meat.
Pour the remaining sauce over the vegetables.
Cover and bake 50 minutes or until the vegetables are tender and the meat is cooked through.

Makes 4 servings

Be sure to choose a good quality roast for a moist, tender and flavorful meal. Be careful not to over cook this dish. Overcooking will cause the roast to become tough. When the aroma of the meal is evident check the dish to see if the meat is done and the vegetables are tender then adjust your cooking time as necessary.

Preparation Time: approximately 15m minutes
Baking Time: approximately 50 minutes
Total Time: 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 663; Fat 32g; Carbohydrates 55g; Cholesterol 117 mg; Sodium 302 mg; Protein 36g; Fiber 9g

Filed Under: Beef, Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , ,

Dutch Oven Chili Bake

January 28, 2010 By The Recipe Mom Leave a Comment
chili

chiliWhat You Need:

1 small onion, chopped
1 1/4 C of white rice
1 1/4 C of beef broth
1 (26 oz.) can black beans, rinsed and drained
1 1/2 lbs. ground chuck
1 (4 oz.) can green chilies, drained and diced
1 t of salt
1 t of ground cumin
1 t of dried oregano
2 C zucchini, shredded
1 (14 oz.) can petite diced tomatoes

How to Make It:

Set the temperature of the oven to 450 degrees.
Generously grease the bottom and sides of a cast iron Dutch oven.
Spread the onions over the bottom of the pan.
Add the rice and water and stir to coat the rice well.
Put the beans into a mixing bowl and crumble in the ground chuck.
Stir in the chilies, salt, cumin and oregano until all the ingredients are blended together well.
Drop the mixture by spoonfuls into the pan.
Scatter the shredded zucchini into the pan.
Top the zucchini with the tomatoes.
Cover the pan and bake 45 minutes.

Makes 4 servings

Chili comes in many shapes and sizes and this version is like no other. It has a thick stew like consistency that is hearty as well as delicious. Use any type of bean including chili beans or kidney beans when making this dish for your family to try.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 882; Fat 27g; Carbohydrates 105g; Cholesterol 99 mg; Sodium 102 mg; Protein 57g; Fiber 28g

Filed Under: Beef, Brunch Ideas, Dinner Ideas, Dutch Oven, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , ,

Lucky Irish Corn Beef and More

January 27, 2010 By The Recipe Mom Leave a Comment
irish

irishWhat You Need:

1 large onion, halved and sliced thin
2 celery stalks, sliced thin
2 lbs. deli corned beef, sliced thick
2 large russet potatoes, unpeeled and cut into 1/2 in. cubes
2 C of carrots, sliced
1 head of green cabbage, chopped
1/2 C of beef broth
1/4 t of allspice
1/4 t of salt
1/4 t of pepper
2 bay leaves

How to Make It:

Let the oven preheat to 450 degrees.
Grease the bottom, sides and lid of a Dutch oven pan well.
Separate the onions and place them in the bottom of the pan.
Spread the celery over the top of the onions.
Add the corn beef slices.
Place the potatoes and carrots over the top of the corn beef.
Stuff the cabbage into the pan being sure that the lid will still fit tightly on the pan.
Place the broth into a bowl and whisk in the allspice, salt and pepper blending it in well.
Pour the mixture over the cabbage.
Lay the bay leaf on top.
Cover and bake 30 minutes or until the meat is cooked through and vegetables are tender.
Remove the bay leaf before serving.

Makes 4 servings

Raw corned beef can be used in place of the deli corned beef. If you are using deli corned beef, be sure it is sliced thick to keep it from becoming a crumbly mess. If you would like more sauce add more beef broth to your pan. The amount will depend on how juicy you want your dish so add about 2 T at time until it is just the right amount.

Preparation Time: approximately 20 minutes
Baking Time: approximately 30 minutes
Total Time: approximately 50 minutes

Nutritional Information: (approximate values per serving)
Calories 298; Fat 16g; Carbohydrates 22g; Cholesterol 16 mg; Sodium 1422 mg; Protein 17g; Fiber 5g

Filed Under: Dinner Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Lime Pepper Steak with Rice

January 13, 2010 By The Recipe Mom 3 Comments
steak

steakWhat You Need:

2 C of white rice
2 C + 2 T of beef broth
1 1/2 lbs. round steak
1/2 t of salt
1/4 t of pepper
1/2 C of lime juice
1 t of cilantro
1 t of oregano
1 t of ground cumin
4 garlic cloves, chopped
1 onion, halved and sliced thin
1 yellow bell pepper, cored, seeded and cut into strips
1 green bell pepper, cored, seeded and cut into strips
1 red bell pepper, cored, seeded and cut into strips

How to Make It:

Grease the bottom and sides of a cast iron Dutch oven with olive oil.
Set the oven temperature at 450 degrees allowing the oven to preheat.
Spread the rice over the bottom of the prepared pan.
Pour the broth over the rice and stir the rice to cover it well with the broth.
Lay the steak over the top of the rice and sprinkle with the salt and pepper.
Place the lime juice, cilantro, oregano and cumin into a small mixing bowl and mix to blend well.
Pour half of the mixture over the seasoned steak.
Scatter the garlic and onions evenly over the steak.
Spread all the strips of bell pepper over the top of the garlic and onions.
Pour in the remaining lime juice mixture.
Cover and bake 45 minutes or until the steak is done to your liking.

Makes 4 servings

If your piece of steak is thick you may need to cook this meal up to 6 minutes longer. Check the steak after the 45 minutes and if it is not cooked the way you like it return it to the oven. Cook an additional 6 minutes then check it again.

Preparation Time: approximately 15 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 1 hour

Nutritional Information: (approximate values per serving)
Calories 611; Fat 17g; Carbohydrates 81g; Cholesterol 81 mg; Sodium 87 mg; Protein 39g;
Fiber 4g

Filed Under: Beef, Dinner Ideas, Dutch Oven, One Dish Meals, Recipe Cards Tagged With: , , , , , , , ,

Kielbasa and Mushroom Stew

October 26, 2009 By The Recipe Mom Leave a Comment
kielbasa

kielbasaWhat You Need:

3/4 oz. dried shitake mushrooms
6 C of beef broth
3/4 C of shallots, sliced
1 1/2 lb. white potatoes, chopped
1/2 lb. fully cooked Kielbasa, sliced
1 C lentils, rinsed and drained
1 t dried thyme

How to Make It:

Place the mushrooms into a bowl and pour the broth over the mushrooms.
Let the mushrooms soak in the broth while preparing the remaining ingredients.
Spray the cooker with a non stick cooking spray.
Place the shallots in the prepared cooker and cook on high for 3 minutes or until golden brown.
Add the potatoes, Kielbasa and lentils to the cooker.
Pour the soaked mushrooms and the broth into the cooker.
Sprinkle the thyme over the top.
Place the cooker on medium heat and bring to high temperature.
Cook for 20 minutes then allow the pressure to release on its own.

Shitake mushrooms can be purchased either dried or fresh in most grocery stores. They have a strong garlic flavor so they work well in soups and stews. They have a great nutritional value. Regular mushrooms can be used.

Makes 8 servings

Filed Under: Dinner Ideas, Pork, Pressure Cooking, Recipe Cards Tagged With: , , , , , , , ,