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Slow Cooker Beef Tips

March 26, 2012 by 13 Comments

It’s that time again for the Secret Recipe Club.  This month I was introduced to Shari from My Judy the Foodie.  Her blog is basically a chronicle of how she is finding her way through the kitchen and through a collection of her mother’s recipes.  Her mother, Judy, was a fabulous cook and I’ve really enjoyed reading through her blog this past month.  That’s the part I love about the Secret Recipe Club, I am introduced to many blogs that I may have never come across.

I’m always a fan of comfort food and that’s exactly what this meal is. First of all, I hate running around trying to get dinner and have everything ready at the same time. You still have to prepare and make this meal, but it all goes in one pot and then you can go about your business for the rest of the day. As soon as dinner time rolls around, all you have to do is set the table and enjoy the meal… totally comforting in my book! Second, the slow roasting of the meat makes this dish incredibly tender and it’s layered over noodles – one of my favorite carbs.

I made a few small changes to the recipe.  First of all, I browned the meat and sauted the vegetables in a cast iron skillet before adding them to the crock pot.  I wanted to develop a nice rich flavor, but you can certainly skip this part.  I also didn’t have any green onions on hand, so I substited a sweet onion.  I like a lot of pepper, so I bumped that up a notch and left out the tomato paste.  Instead of adding the wine in the last hour of cooking, I used it in the beginning to deglaze the pan and I wanted it to be able to cook with the meat for a long time. 

Slow Cooker Beef Tips
4-pounds sirloin tips
1/2 cup flour
1 teaspoon kosher salt
1/2 teaspoon pepper
1 tablespoon olive oil
1/2 cup diced onion
8-ounces mushrooms, sliced
1/4 cup dry red wine
1 1/2 cups beef broth, plus 1/4 cup broth, seperated
1 teaspoon worcestershire sauce
4 tablespoons of flour
1-pound yolk-free egg noodles

Instructions:

  1. Salt and pepper the beef cubes and then toss them in the flour to coat thoroughly. 
  2. Using an iron skillet that’s on high heat and coated with olive oil, brown the meat for a couple minutes on two sides until nicely browned.  Set in crockpot.
  3. Using the same iron skillet, add the onions and mushrooms and saute for a few minutes until they are soft.  Add the wine, and work up the brown bits in the bottom of the skillet.  Add everything to the crock pot. 
  4. Next, pour 1 1/2 cups broth over the beef and vegetables, and add the worcestershire sauce.
  5. Cover and cook on low setting for 8 hours.
  6. One hour before serving, turn to the high setting. Whisk together 1/4 cup beef broth and 4 tablespoons flour to make a smooth paste; stir into crock-pot, mixing well.
  7. Cook noodles according to package directions.  Pour beef mixture over top noodles and serve immediately.

Recipe is adapted from My Judy the Foodie.  

Secret Recipe Club

 
Be sure to check out more of the recipes below! 


Filed Under: Beef

French Dip Sandwiches Au Jus

October 21, 2011 by 1 Comment

I’ve been enjoying many fall recipes, as you can tell from my recent posts.  They’ve mostly featured fall spices and pumpkin.  I can’t seem to get enough of the flavors.  However, fall is also that time of year dust off your slow cooker and make some soups, stews, chilis and in this case, hot sandwiches.  Mine has been tucked away and neglected for most of the summer, so I finally put it to good use for this recipe.

This sandwich is so good!  The meat cooks low and slow which makes it extra flavorful and fall apart tender.  It’s also a no fuss meal.  Just throw a few ingredients in the slow cooker in the morning and come home to a delicious and ready to eat meal.  Or, if you’re anything like me and don’t leave yourself a minute to spare in the morning, just put together everything but the meat the night before.  It couldn’t be more simple!  It’s always a great feeling to come home from a long day at work, walk in the house and smell dinner that’s already made! [Read more...]

Filed Under: Beef, Sandwich

My 100th Post! Moroccan Burgers

September 8, 2011 by 4 Comments

I’m not posting these burgers at the right time.  They should have been posted at the beginning of summer… not the end.  That’s when my aunt sent me this recipe.  It was before Memorial Day – right at the start of grilling season. And here I am, posting it after Labor Day!  Shame on me.  I’ve been keeping one of the best grilling recipes from you all this entire summer.  It just took me until now to get a picture in order to share it with you.  Hurry up and make this before summer ends!  It’s my uncle’s favorite burger recipe and now it’s mine too!  They have just the right amount of spice with a bit of a kick to them.  These would also be great to make into mini-sliders for a party! [Read more...]

Filed Under: Beef

Mole Chili

February 21, 2011 by Leave a Comment
 Mole Chili (print recipe)
4 dried ancho chiles*
1 quart beef stock
1 tablespoon olive oil
3 slices bacon, chopped
1 1/2 pounds lean ground beef
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon ancho chili powder
1 tablespoon smoked sweet paprika
1 teaspoon cayenne pepper (optional)
1/2 tablespoon coriander
3 tablespoons tomato paste
1 (15-ounce) can fire-roasted tomatoes
1 tablespoon unsweetned cocoa powder
1/4 teaspoon ground cinnamon
2 cups shredded extra-sharp white cheddar cheese
2 tablespoons chives, for garnish
Put the chiles and stock together in a saucepan and bring to a boil over medium heat.  Lower the heat and simmer about 10 minutes until the chiles are softened.  Using an immersion blender (or food processor), puree this mixture until smooth.  Set aside. 
In another saucepan or dutch oven, heat the oil over medium-high heat.   When it is hot and smokey add the bacon and cook until crispy.  Turn to high head, add the ground beef, and cook until browned, about 10 minutes.  Lower the heat and add the onions and cook until soft, about 5 minutes.  Add the garlic and stir until fragrant.  Add the other seasonings - ancho chili powder, paprika, coriander and cayenne. 
Add the tomato paste to the meat mixture and stir for one minute.  Then add the stock chile mixture.  Stir in the fire-roasted tomatoes, cocoa and cinnamon.  Simmer for about 10 to 15 minutes or until the chili has started to reduce and is of desired consistency.  Serve chili topped with cheese and chives, along with any other toppings you may prefer (sour cream, oyster crackers, red onion, etc.)
*I couldn’t find dried ancho chiles and so I used dried Mexican chiles.  Either work fine.

Recipe is adapted from Rachael Ray.
Filed Under: Beef, Main Dishes, Mexican, Soups-Stews

Meaty Lasagna Rolls

February 19, 2011 by Leave a Comment
Lasanga is one of those classic “go to” dishes.  While I enjoy many of these “go to” foods and traditional recipes, I often get bored with the same old thing.  For some reason, simply changing the lasanga into lasanga rolls seemed much more exciting to me.  There are many different versions of lasanga out there and I tend to stick with ones that are similar to how my mom makes it.  I’ve changed a few things here, but it still has the classic taste I love… just a much prettier presentation… at least in my opinion!
Meaty Lasanga Rolls (print recipe)
Bechamel Sauce:
2 tablespoons butter*
4 teaspoons flour
1 1/4 cups milk**
1/2 teaspoon ground black pepper
Pinch salt
Pinch fresh ground nutmeg
Lasanga:
1 cup ricotta cheese***
1 large egg
1/2 cup parmesan cheese, plus 1/4 cup for garnish
1/2 cup asiago cheese
1/4 cup sliced proscuitto, thinly chopped
1/2 teaspoon black pepper
1/2 pound lean ground beef
2 cloves garlic
3 cups marinara sauce (1 25-ounce jar)
8 uncooked lasanga noodles
1 tablespoon olive oil
Pinch salt
2 cups shredded mozzarella****
For the bechamel sauce, melt the butter in a saucepan over medium heat.  Add the flour and whisk together, cook for about 3 minutes.  Increase the heat and whisk in the milk, slowly to incorporate, and keep whisking until mixture reaches a simmer and thickens.  Add in the pepper and nutmeg to taste (I like to use just a hint, but it does make a difference).  Remove from the heat.
For the lasanga, bring water to a boil, add a pinch of salt, olive oil, and add the noodles.  Cook until just tender but still firm.  Drain and set aside noodles in a single layer on a work surface to prevent sticking.  In a saucepan, cook the meat over medium-high heat until browned.  Turn the heat down, add the garlic and stir until fragrant, and then add 2 1/2 cups marinara sauce.  Set aside.  Whisk together the ricotta, beaten egg, parmesan cheese, asiago cheese, and prosciutto until blended.  Pour the bechamel sauce into the bottom of a greased 9 x 13 baking dish.  Assemble the lasanga rolls by spreading a small amount of ricotta mixture evenly on each noodle.  Add a layer of the meaty marinara sauce, evenly divided among the noodes.  Roll up each noodle and lay seam down over the bechamel sauce in the baking dish.  Top each roll with a couple tablespoons of the remaining marinara sauce.  Top with cheese and cover with foil.  Bake at 400 degrees until heated through and sauce begins to bubble, about 20 minutes.  Uncover and bake an additional 20 minutes until the cheese browns.  Let set for a few minutes before serving.  Garnish with remaining parmesan cheese.   
*I use light butter.
**Use at least 2% milk.
***Light ricotta cheese works just fine.
****I use Sargento Mozzarella and Provolone mixture.

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Filed Under: Beef, Main Dishes, Pasta
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