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Posts Tagged ‘beef’

Something old and something new


Our weather is warm today but supposed to be a bit cooler next week. Before it gets really warm I wanted to post this old recipe for beef stew which we have enjoyed for many, many years. It is best with long, slow simmering but if you don't have a long afternoon at home you could break up the process by cooking the meat one evening and then adding the vegetables and cooking them with the beef until tender the next day. This is one of my favorites.

KettleBeefStew

Hearty Beef Stew

2 lbs. stew meat or a chuck roast cut into cubes
2-3 Tbsps. cooking oil
4 cups water
1 8 oz. can tomato sauce
1/2 cup chopped onion
1/2 tsp. garlic powder
1 bay leaf
6 medium potatoes, peeled and cut into bite sized cubes
6 medium carrots, peeled and sliced about 1/4" thick
1 medium onion cut into bite sized chunks (optional)
1 cup frozen peas

In Dutch oven or large soup kettle brown meat in small batches in hot oil. Try to get it nice and brown as this helps develop the flavor. Place all meat in the kettle and then add the water, tomato sauce, chopped onion, garlic powder, and bay leaf. Bring to a boil and then simmer covered for 1 1/2-2 hours or until the meat is very tender. Add the potatoes, onions, and carrots and simmer 40-60 minutes until they are also tender. Taste the broth and season to taste with salt and pepper. If you like a thicker sauce you can thicken this with 1/4 cup flour mixed with 1/4 cup water. Add the frozen peas and cook a few minutes more until they are done to your liking. Remove bay leaf and serve. This is delicious served with biscuits or cornbread.

Something new in our area which I learned about recently is The Carolina Honey Bee Company which is located in Travelers Rest, SC.

BottleHoney

It is a new little shop which carries local honey, bee keeping supplies, products made from honey and beeswax, and bee themed items. They let you sample the different types of honey which they sell. They feature recipes and other uses for honey on their Facebook page. I purchased some honey as a gift for a friend and they packaged it in a cute little gift bag.

PackageHoney

It's a nice little shop and I hope you will check it out if you are in the area.

Becka


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Economical main dish #4


We've been busy lately around the house working on a few small projects. Next week is my last week at work, so I've been trying to remove all my personal items and leave things in good order for my replacement. We have several family anniversaries and birthdays that we will be celebrating in the next couple of weeks. After things settle into a more normal schedule I hope to post with a bit more regularity. 🙂 Anyway, here's another good ground beef recipe. My photo isn't the best, but the finished product is very tasty. We love meatloaf and I have several different recipes for it. This one came from Pillsbury and it's pretty enough to serve for company.

picture of stuffed meatloaf

Layered Italian Meat Loaf

1 1/2 pounds lean ground beef
8 oz. tomato sauce (or spaghetti sauce)
1 egg
3/4 cup bread crumbs
1 tsp. garlic powder
pepper to taste
Italian Seasoning to taste
1 cup shredded mozzarella
9 oz. frozen chopped spinach, thawed and well-drained (I wring it out in a dish towel)

Heat oven to 350 degrees. Line a 9" x 5" loaf pan with foil (directions follow.) Spray with pan spray. In a large bowl mix the ground beef 1/2 cup sauce, egg, bread crumbs, garlic powder, pepper, and Italian seasoning. Pat half the mixture into the loaf pan and sprinkle with 1/2 cup cheese. Spread the spinach over the cheese, sprinkle 1/2 cup of cheese, and then add the remaining meat in another layer on top. At this point I like to carefully remove the loaf from the loaf pan using the ends of the foil and place it in a 9" x 13" baking pan or roaster. I don't like to bake meat loaf in a loaf pan because I prefer that the fat drain off of the meat rather than accumulate in the bottom. Bake the meat loaf for about an hour and 15 mins. or until it reaches a temperature of 160 degrees. Carefully place the loaf onto a platter and slice and serve. Heat the remaining tomato sauce and pour on top of the loaf. (I usually slice the loaf and then arrange the slices nicely on the platter if I care about the presentation.) This is good with mashed potatoes.

Becka


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Economical main dish #3


picture of Hamburger Stew

I have to admit that I love potatoes. We don't eat them as frequently as we used to, but I really do enjoy them. They are especially tasty in this dish.
This recipe is sort of a compilation of several that I have tried over the years. You can vary the meal by using what you have available.

Ground Beef Stew

*1/2 pound ground beef
1/2 cup chopped onion
1 stalk celery, sliced (optional)
4 medium red potatoes cut in half and then sliced
2-3 carrots, sliced
**1 can tomato soup
1-2 cups water (you can adjust the amount to make your desired consistency)
1/2 tsp. dried thyme
salt and pepper to taste
1 heaping cup frozen peas

In a large skillet cook ground beef, celery, and onion until beef is no longer pink. Drain off grease. Add the tomato soup and water and bring to a boil. Add the potatoes and carrots and cook until tender. Season with the thyme, salt, and pepper. Add the frozen peas and continue cooking just until they are heated through. Add fruit or salad and bread and you have an easy meal to put on the table.

*I like to buy large packages of ground beef and cook the meat with some onions, drain, package and freeze. This makes meals like this go together in a flash.

**If you don't have tomato soup you can use 1 8 oz. can of tomato sauce and a bit more water.

**If you don't care for tomatoes you can just use 2-3 cups of water or beef broth. This will still be very good in MHO. 🙂

Becka


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Economical main dishes


Since before Nora and Topher's wedding I have been thinking of posting some recipes for economical main dishes. I have always tried to plan meals within my food budget, especially when all three of the children were at home. The food budget is a little more liberal these days with just the two of us at the table for most meals, but many of these meals have become our favorites.

I'm going to start with this recipe that I found in a magazine years ago:

picture of Herbed Meatballs

Meatballs with Herb Gravy

2 Tbsps. butter or margarine
2 Tbsps. flour
1 1/3 cup water
2/3 cup evaporated milk (can use evaporated skim milk)
2 chicken bouillon cubes
two dozen fully cooked meatballs (your own or purchased)
1/2 tsp. dried thyme
1 tsp. dried parsley

Melt the margarine in a large skillet and then blend in the flour to make a smooth paste. Slowly add the water, evaporated milk, and bouillon cubes. Cook and stir until mixture comes to a simmer and then add the meatalls and herbs and simmer gently for about 5-10 mins. being careful not to let it scorch. This is delicious served over mashed potatoes.

Here is a recipe for freezer meatballs if you would like to make your own:
4 lbs. lean hamburger
4 eggs
2 cups dry breadcrumbs
1/2 cup finely chopped onion
1 Tbsp. salt
2 Tbsps. cornstarch
1/2 tsp. pepper
1 Tbsp. Worcestershire sauce

Preheat oven to 400 degrees. Combine all ingredients in a large bowl. Blend well and shape into 1" balls. Place in baking pans and bake for 10-15 mins. or until browned. Remove the meatballs from the pans and drain on absorbent paper. When cooled divide into portions in 1 quart freezer bags and freeze. Use within three months. Makes about 144 meatballs.

I plan to post a series of ground beef dishes for the next few posts.

Becka


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