Categories
Beef Casseroles Make Ahead

Make Ahead Southwest Cattle Rancher’s Pie

1/2 lb onion, chopped
4 cloves garlic, minced
1/4 lb shredded carrot
1/2 lb small mushroom, cleaned and sliced
1 lb ground sirloin
1 teaspoon dried oregano
1/2 teaspoon crushed dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon fresh ground pepper
1 tablespoon all-purpose flour
8 fluid ounces low sodium beef broth
1/3 cup dry red wine
2 tablespoons no-salt added tomato paste
vegetable oil cooking spray
 Topping
1 lb russet potato, peeled and cut into chunks
3-4 tablespoons skim milk
1/2 teaspoon salt (optional)
1-2 tablespoon minced pickled jalapeno pepper, to taste
1 tablespoon minced fresh cilantro
1 1/2 tablespoons minced scallions
1/4 teaspoon paprika
3 tablespoons shredded monterey jack cheese
In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.
Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes.  Drain off any excess fat.  Add the oregano, thyme, cumin, and pepper.  Sprinkle the flour over the beef mixture and stir.  Add the beef broth, wine, and tomato paste.  Stir until well combine.
Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole.  Lightly spray the foil inside the casserole with cooking spray.  Transfer the meat mixture to the prepared casserole.  Set aside while you prepare the topping.  
Place the potatoes in a pot of boiling water to cover.   Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain.  Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy.  Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion.  Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon.  Sprinkle with paprika and cheese.
Cover the casserole and freeze until solid.  Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper.  Label with the casserole name and the date.  Use within 3 months.
When ready to bake, unwrap the casserole and place back in the casserole dish to bake.  Defrost completely.
Then bake at 375°F for 40 to 45 minutes, until golden and bubbly.   (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

Serves 6

Categories
Beef Slow Cooker Soups

Slow Cooker Tuscan Beef Stew

1 tablespoon McCormick® Mixed Pickling Spice
2 tablespoons olive oil, divided
2 pounds beef stew meat, trimmed and cut into 1-inch cubes, divided
1 medium onion, cut into wedges
4 carrots, cut into 1/2-inch slices
1 teaspoon McCormick® Gourmet Collection® Crushed Rosemary
1 teaspoon McCormick® Garlic Powder
1 teaspoon salt
2 cans  (14 1/2 ounces each)  diced tomatoes, undrained
1 cup dry red wine or reduced sodium beef broth
1 tablespoon flour
8 slices day-old Italian bread, toasted

Place the pickling spice in the center of a piece of cheesecloth or a coffee filter.  Tie tightly with a long piece of string.  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Brown one half of the beef on all sides.  Remove from pan.  Repeat with remaining oil and beef.  Add browned beef, carrots, onion, crushed rosemary, garlic powder, and salt to a 4 to 6 quart slow cooker.  Stir in tomatoes and wine.  Add pickling spice bundle.  Cook on High 4 hours or on Low 8 hours.   Remove pickling spice bundle.  

Thicken stew by mixing flour with 1 tablespoon water in a small bowl until smooth.  Stir in several tablespoons hot liquid from stew; then stir flour mixture into stew.  Cook and stir 2 to 3 minutes or until stew thickens slightly.  
Place 1 bread slice in each serving bowl.  Spoon stew over bread to serve. 
Categories
Beef Homemade Mixes Slow Cooker

Slow Cooker Savory Pot Roast

2 1/2 to 3 pounds boneless chuck or rump roast, well trimmed
1 package McCormick® Slow Cookers Savory Pot Roast Seasoning
5 cups cut-up fresh vegetables, such as carrots, celery, onions and potatoes
1 cup water
Place roast and vegetables in slow cooker.  Mix Seasoning and water until blended.  Pour over roast and vegetables.  Cover.  Cook 8 hours on LOW or 4 hours on HIGH.  Remove roast and vegetables to serving platter.  Stir sauce before serving.
IMPORTANT:  For best results, do not remove cover during cooking.
Tip:  For a quicker start, trim the meat, assemble ingredients, and cut up the vegetables the night before.  (Cover the potatoes with water to prevent browning.)  Then refrigerate until you’re ready to start the slow cooker the next day.
Categories
Beef Italian Main Dish Slow Cooker

Marinara & Meatballs with Spaghetti

1     cup carrots, shredded
1     celery, rib cut in chunks
3/4   cup onions, diced
1/2   cup red wine
4     cloves garlic
40    meatballs, frozen
1     28 oz. can tomatoes, diced, drained
1     28 oz. can tomato sauce
1     6 1/2 oz. can tomato paste
1     tablespoon Italian seasoning
1     teaspoon pepper
1     16 oz. package spaghetti
Preheat slow cooker on high.
Process carrots, celery (cut into short pieces), onions, wine and garlic 10-15 seconds in food processor until coarsely chopped.  Transfer to slow cooker.  Stir in remaining ingredients except spaghetti.  Reduce heat to low; cover and dook 8-10 hrs.
Prepare spaghetti, 20 minutes before serving, according to package directions.  Serve marinara and meatballs over spaghetti.
 8  Servings
Categories
Appetizers Beef Slow Cooker

Hawaiian Meatballs

2 lb. bag frozen meatballs
1 bottle BBQ sauce
1 jar pineapple preserves
Spray crock pot with non-stick spray. Place meatballs in crock pot. Mix together BBQ sauce and pineapple preserves, and pour over meatballs. Stir gently to coat.
Cover and cook on Low for 3 hours, or until hot.
Categories
Beef Slow Cooker Soups

Cowboy Stew

This is a hearty, delicious chili-type stew.  A real man pleaser!
1 pound beef for stew (I used cut up steak, all fat removed)
1 packet taco seasoning mix (about 1 ounce)
large zip-top bag
1 (14.5-ounce) can diced tomatoes with garlic/onion (undrained) I used Hunt’s Fire Roasted Southwestern Style Diced Tomatoes
1 (10-ounce) can milder diced tomatoes and green chiles (undrained)
1 can refried beans
1 medium onion, diced
1 red bell pepper, diced
2 (16-ounce) cans pinto beans (drained)

Coat the inside of crock with Crisco to make clean up time a lot easier. Preheat slow cooker on high. Place beef and taco seasoning in zip-top bag; shake to coat. Transfer beef and seasoning to slow cooker.

Stir in canned tomatoes (including liquid), refried beans, onion and bell pepper.
Pour beans on top of beef mixture (do not stir). Cover, reduce heat to low, and cook 8 to 10 hours. Serve.  This goes well with Spoon Cornbread.
Categories
Beef Slow Cooker Soups

Chunky Beef Chili

2  pounds beef chuck, cut for stew
1 (28 oz.) can tomatoes in puree, chunky, undrained
1 1/2 cups onions, chopped
12 ounces beer, or 1 1/2 cup water
1 (4 oz.) can green chili, chopped
1/4 cup tomato paste
3 tablespoons chili powder
1 1/2 tablespoons garlic, minced
2 teaspoons ground cumin
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1/4 cup peanut butter
3 (15 oz.) can Roman beans, or pinto beans, rinsed
1/3 cup cilantro, chopped  
Mix all ingredients except peanut butter, beans and cilantro in a 4 qt. or larger slow cooker.
Cover and cook on low 7 to 9 hours until beef is tender. Stir in peanut butter until blended, then beans.
Cover and cook 5 minutes or until beans are hot.  Stir in cilantro.  Serve with : sour cream, chopped red onion, shredded cheddar cheese.
8  Servings
Categories
Beef Sauces

Mom’s Spicy Roast Beef Topping

1 cup ketchup
3-5 Tablespoons Worcestershire sauce
1 small onion diced small
Mix the above ingredients together. Add as much Worcestershire sauce as you like. Let this sit in the fridge for an hour or more. Use as a spread for sliced roast beef sandwiches.
Categories
Beef Main Dish

Aunt Frances’ Meat Loaf

1 1/2 lb ground chuck
1 egg
1 diced onion
1 diced green pepper
ketchup
Worcestershire Sauce
Everglades
Season the meat with Everglades. Add a squirt of ketchup.  Sprinkle on some Worcestershire Sauce (probably several tablespoons.)Mix with your hands. Place in a large iron skillet. Bake at 350 for nearly an hour. Pour off extra grease once or twice while baking. Top with extra ketchup during the last 10 minutes of baking.  Save some meat loaf for tomorrow! You can make sliced meatloaf sandwiches. They are good cold!
Categories
Beef Chicken Pork Sauces

Sharon’s Marinades

olive oil

balsamic vinegar
liquid smoke

wine 
everglades seasoning
garlic, minced
salt
pepper
Pour a little of each ingredient into a zip-lock bag.  Add meat of your choice, remove air from bag and seal.  Marinate for at least a few hours to overnight in refrigerator.
*For oriental seasoned meat, omit liquid smoke and add Hoisin Sauce ( 2 Tbs), Lime Juice, sliced ginger.
*For Italian seasoned meat, omit liquid smoke and add
Oregano and Basil.  ( if you have dipping seasonings, add that)
*For Mexican seasoned meat, use the liquid smoke, add lime juice, cilantro, cumin powder, chili powder.