Spiced Beef Stew with Sweet Potatoes

Ingredients
1 (6-oz.) can tomato paste
1 (32-oz.) container beef broth
1 (3-lb.) boneless chuck roast, trimmed and cut into 1 1/2-inch cubes
3 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons olive oil
2 pounds small sweet potatoes, peeled and cubed
2 sweet onions, cut into eighths
2 cups cubed butternut squash (about 1 lb.)
2 cups frozen whole kernel corn, thawed
2 celery ribs, sliced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1 teaspoon smoked paprika
1 teaspoon dried thyme

Preparation
1. Whisk together first 2 ingredients until smooth.
2. Sprinkle beef with flour, salt, and pepper; toss to coat.
3. Cook beef, in batches, in hot oil in a large skillet over medium-high heat, stirring occasionally, 10 to 12 minutes or until browned. Place in a 6-qt. slow cooker. Add sweet potatoes, next 8 ingredients, and broth mixture. Cover and cook on HIGH 6 to 7 hours or until tender.

Comments
Published in Southern Living's NOVEMBER 2012 issue.
Texture is a little too gooey, but flavor is delicious. Maybe it's because I don't have a slow cooker?

Bulgogi (Korean BBQ Beef)

Active time: 30 mins, Ready in: 1  hr 30 mins

Ingredients
2 pounds thinly sliced beef (rib eye or top sirloin)*
3 scallions cut into 2-inch pieces
1 small onion thinly sliced
10 mushroom caps sliced

Marinade

6 Tablespoons soy sauce
2 Tablespoon lemon juice
2 Tablespoon brown sugar
2 Tablespoon honey (or 1-1/3 more tablespoons brown sugar)
2 Tablespoon rice wine (or mirin)
2 Tablespoon minced garlic
2 teaspoon grated ginger
2 Tablespoon sesame oil
pinch black pepper
2 teaspoon sesame seeds


Directions
Purchase pre-sliced bulgogi meat at any Korean market. Pay a little more to get good quality meat. If cutting the beef at home, partially freeze for about an hour to firm it up for easier slicing. Cut across the grain into about 1/8-inch thick slices


Mix all the marinade ingredients in a large bowl. If using packaged pre-sliced meat, separate the slices. Add the meat and vegetables to the marinade and toss gently to combine everything well. Marinate the meat for about an hour. Grill over charcoal or a smoked wood fire or pan fry in a skillet over high heat until slightly caramelized. (Preheat and lightly oil with sesame oil before adding the meat. If pan frying, do not crowd the skillet.) 



Recipe found on eating and living. Marinade from their chicken bulgogi.


*1.3 lb is sufficient for 3 servings

Italian Goulash

4 big servings.   25 mins prep.   2.5 hours total.

Ingredients
1 tsp olive oil
1 lb of lean ground beef (94/6)
1 small sweet yellow onion, diced
3-4 baby bell peppers, diced recipe calls for red & orange. I used regular red & green pepper as a substitute.
8 oz cremini mushrooms, sliced canned or fresh
4 cloves of garlic, chopped
Sea salt and freshly cracked pepper, to taste
3 cups of Roasted Tomato, Onion & Garlic Marinara i.e a whole container
12 oz elbow macaroni, cooked per instructions 12 oz = 3 cups <- too much. Try 2.5 or 2 cups next time.
Fresh basil, chiffonade
Asiago, grated

Directions
Heat the olive oil in a small Dutch oven over medium heat. Add the onions and mushrooms then cook for 3-4 minutes. Add the ground beef, bell pepper, chopped garlic then season with sea salt and freshly cracked pepper; cook for 4-5 minutes making sure to crumble the ground beef as it cooks. Drain any excess grease from the pan then add the marinara sauce, stir until mixed thoroughly. Simmer the sauce for 1-2 hours so flavors combine.

Cook the elbow macaroni per instructions (make sure to season the water with salt) then drain completely. Combine the macaroni with the sauce, add the fresh basil and mix well. Simmer for 15 minutes so the sauce has time to flavor the noodles. Top with Asiago cheese if desired and serve. Enjoy.

Recipe by For the Love of Cooking.

Beef Chili

Beef chili with a perfect medium to hot spice level.

Serves 4 -5 hungry men. NOTE FROM HUNGRY MEN: Try putting less beef and more veggies next time. 

Ingredients:
* 1 (14.5 ounce) can stewed tomatoes, chopped
* 1 (6 ounce) can tomato paste
* 1 carrot, sliced I put in a lot more than just one. Also, Jonathan likes it when they're softer. I recommend boiling the carrot before putting in the pot for it to come out softer. 
* 1 onion, chopped
* 2 stalks celery, chopped
* 1 dried red pepper, crushed
* 1/4 cup chopped green bell pepper (or 1 whole green pepper)
* 1/4 cup chopped red bell pepper (or 1 whole red pepper)
* 1/3 jalapeno pepper, minced
* 1/3 cup bottled steak sauce
* 1 1/2 pounds ground beef
* 1 (1.25 ounce) package chili seasoning mix
* 1 teaspoon ground cumin
* 1 (15 ounce) can kidney beans, drained
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon chopped fresh parsley

Directions:
* In a large pot over medium-low heat, combine tomatoes, tomato paste, carrot, onion, celery, pepper flakes, bell peppers, jalapeno pepper and steak sauce.

* While tomato mixture is simmering, in a large skillet over medium heat, cook beef until brown; drain. Stir chili seasoning into ground beef.

* Stir seasoned beef into tomato mixture. Mix in cumin and continue to simmer until vegetables are tender and flavors are well blended.

* Stir in beans, cilantro and parsley. Total cook time approx 1.5 hours throughout all directions. Heat through and serve.

Used ingredients and quantities based on Award Winning Chili recipe posted on allrecipes.com. This recipe also calls for 1/4 cup white wine and 5 slices bacon which I omitted.

Lots O'Meat Lasagna (Paula Deen revised)

My revised recipe is below. To see how to triple the cheese and meat, view original recipe here.

Ingredients
    * 2 pounds ground chuck
    * 1 onion
    * 2 cloves garlic, minced
    * 2 teaspoons ground oregano
    * 1 teaspoon ground basil
    * 1/4 teaspoon salt
    * 1/4 teaspoon pepper
    * 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
    * 2 (15-ounce) cans tomato sauce
    * 1 (6-ounce) can tomato paste
    * 1 1/2 cups low-fat Mexican shredded cheese mix
    * 1 (5-ounce) package grated Parmigianno-Reggiano
    * 2 tablespoons freshly chopped parsley leaves
    * 2 large eggs, lightly beaten
    * 9 oven-ready lasagna noodles
    * 1 (8-ounce) packages shredded mozzarella

Directions
Preheat oven to 350 degrees F.






Sauce:
In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30+ minutes.

In a small bowl, combine Mexican shredded cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 35 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I really have to get some nice serving dishes. Nah, I don't.

Paula Deen's Shepherd's Pie

Servings: 8 to 10 lots lots lots; Prep Time: 30 mins; Cook Time: 1 hr; Ready in: 1.5 hrs

Ingredients
1 small onion try only half - jonathan doesn't like a lot or any onions
1 1/2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 1/2 cups mixed vegetables or niblet corn, prepared
Salt and freshly ground black pepper
8 to 10 medium red new potatoes
1 1/2 cups milk
12 tablespoons butter
1/2 cup sour cream
2 cups instant biscuit mix
any spices you would like to add...


Directions
BEEF LAYER: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.
POTATO LAYER: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.
BISCUIT LAYER: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.
Preheat oven to 350 degrees F.
Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Recipe compliments of Paula Deen, see original recipe here.