Tag Archives: beef

Beef, Lentil, And Noodle Stew

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I had some celery, carrots, and mushrooms in the fridge I needed to use up, and had some stew beef in the freezer, so I came up with this tasty concoction. I was going to serve it over egg noodles, then decided I didn’t feel like dirtying up any more pots to wash, so I threw the egg noodles in with the stew and it came out great! This is one instance where laziness paid off! 😉

  • 1 lb beef tenderloin or top sirloin, cut into 1 inch cubes
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 oz cremini (baby Portobello) mushrooms, sliced
  • 1/2 large onion, chopped
  • 4 tbsp butter, divided
  • 4 sprigs fresh thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 15 oz can lentils
  • 1 cup Pinot Noir or Zinfandel
  • 1 15 oz can beef broth
  • 6 oz egg noodles
  • salt
  • pepper

Melt 2 tablespoons butter in large sauce pan or stock pot over medium-high heat, and sear beef, stirring constantly, for about 3 to 5 minutes. Remove beef from pan, and place in an oven safe bowl. Cover and keep warm in unheated oven.

Reduce heat to medium and melt remaining butter in the same pan. Add carrots, celery, onion, and mushrooms, and cook about 10 minutes. Stir in wine, and cook until reduced by half. Stir in broth, thyme sprigs, rosemary, and oregano. Sprinkle with salt and pepper. ( I use grinders, so I used 3 turns of the salt, and 2 turns pepper.) Stir in lentils. Heat until mixture starts to bubble.

Return beef to the pot; cover, and reduce heat to low. Cook, stirring occasionally, about 20 minutes. Remove thyme sprigs, and stir in egg noodles. Cook, covered 20 minutes more, until noodles are soft.

Enjoy!

Roast Beef Sandwiches with Pale Ale Gravy

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Easy and tasty “Man-Food”!

I use SweetWater 420 Extra Pale Ale in this recipe, but if you can’t find it, Sierra Nevada Pale Ale works nicely too! I like to top it with onion rings, but French Fried Onions, or grilled onions would be delicious too!

 

  • 3 lb rump roast
  • 15oz can beef broth
  • 12oz bottle of Pale Ale
  • 1.25oz package onion soup mix
  • 1 French loaf or sub roll
  • 4 tbsp softened butter
  • 8 slices provolone cheese
  • Horseradish Sauce (recipe follows)
  • 2 cups reserved cooking liquid
  • 1 beef bouillon cube
  • 1 cup cold water
  • 3 tbsp corn starch

Place roast in crock pot, fat side up. Cover with onion soup mix, beef broth, and beer. Let cook for 6 to 7 hours on low.

Remove roast from the crock pot and set on cutting board. Pour 2 cups cooking liquid into small sauce pan, with bouillon cube and heat over medium until cube dissolves. Meanwhile, slice roast against the grain with a sharpened knife to get it as thin as possible. Cover with foil and set aside. Combine corn starch in cold water and add to cooking liquid. Stir mixture occasionally, until thickened. Add salt to taste.

Cut ends from French loaf and cut into 4 sections splitting down the center of each section, but not all the way through. Butter open face of each piece and broil until slightly browned. Spread a generous spoonful of Horseradish Sauce to both sides of toasted bread, then pile on the roast beef to your liking. Drizzle with the gravy, then add 2 slices of provolone to each sandwich, and place under the broiler until cheese begins to melt. Top with onion rings and an extra drizzle of gravy. Enjoy!

*Note: This recipe makes for a lot of beef sandwiches. You can refrigerate any unused beef and gravy and it will make great leftovers! Make sandwiches again, or use beef for an awesome Philly Cheesesteak pizza!

Horseradish Sauce

  • 3 tbsp prepared horseradish
  • 2 tbsp Dijon mustard
  • 1/2 cup mayonaise
  • 1/4 tsp red pepper

Combine all ingredients in a small mixing bowl, and refrigerate until ready to use.

Shepard’s Pie

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Shepard’s Pie (really cottage pie) is my favorite go to for cooler weather comfort foods. It can be as elaborate or as simple as you want and it tastes good no matter which way you prepare it. This is just one way I cook it, though I still go back to precooked mashed potatoes, American cheese on top, condensed soup mixed with the ground beef, and peas on the side when I’m short on time.

  • 1 1/4 lb ground beef
  • 1 1/2 lb potatoes, peeled
  • 1/2 cup milk
  • 1/2 stick + 2 tbsp butter
  • 1 small onion, chopped
  • 4 oz. sliced mushrooms
  • 2 tbsp Worcestershire sauce
  • a generous splash of beer
  • 1 cup beef broth
  • 1 cup cold water
  • 3 tbsp cornstarch
  • 10 oz frozen peas and carrots
  • 8 oz shredded cheddar cheese

Heat oven to 350 degrees.

Place potatoes in a pot and fill with just enough water to cover potatoes. Bring water to boil over high heat, then reduce and simmer, covered, about 15 minutes.

Heat 2 tbsp butter over  medium high heat in sauce pan. Add onions and cook until soft, about 5 minutes. Add mushrooms and salt and pepper, cook mushrooms until tender. Add Worcestershire sauce, and beer, and simmer 5 minutes. Stir in beef broth and while that warms up, combine cold water with cornstarch, then pour into mushroom mixture and let simmer. While sauce thickens, cook and crumble ground beef and drain grease. Stir mushroom gravy into cooked ground beef by heaping spoonfuls until beef in well coated.( You may need all the gravy to coat the meat well, but keep any remaining warm on stove top to serve on top of the pie when it’s ready.) Mix in peas and carrots. Let meat mixture simmer on low while preparing potatoes.

Potatoes are done when pierced easily with fork. Remove from heat and drain. Mix in 1/2 stick butter, and mash with potato masher. Slowly add milk while mashing and sprinkle with salt and pepper.

Pour meat mixture into 2 quart casserole. Spread mashed potatoes over meat mixture, and cover with cheddar cheese. Bake at 350 for 12 minutes, or until cheese is melted. Serve with hot, buttered yeast rolls and enjoy!

Beef Tips and Gravy

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  • 1 3/4 lb beef tips, sirloin or tenderloin
  • 3 1/2 tbsp unsalted butter
  • 1 medium chopped onion
  • 2 cloves minced garlic
  • 3.5 oz shitake mushrooms, sliced
  • 3.5 oz oyster mushrooms, chopped
  • 3 tsp soy sauce
  • 2 tbsp red wine
  • 1 1/2 cans beef broth or stock
  • 1 1/2 cups cold water
  • 5 tbsp corn starch

Melt 2 1/2 tbsp butter in skillet over medium-high heat. Sear beef tips on all sides, and remove to an oven safe plate and cover with foil. Place in oven to keep warm. Add remaining butter to skillet. Reduce heat to medium. Add chopped onion and minced garlic and cook until soft, about 5 minutes. Add mushrooms and cook until tender. Salt and pepper mushroom mixture, and add soy sauce and red wine. Let liquid reduce by half. Pour beef broth into skillet and return beef tips to pan. Let simmer 10 minutes. Combine cold water with cornstarch and mix well. Pour into beef mixture. Cook and stir until liquid reaches desired thickness. Serve over mashed potatoes or buttered egg noodles, and sprinkle with chopped parsley. Enjoy!