Mexican-style Beef Bake
From Salazar Natural Meats, serves 12.
Ingredients
3 pound chuck roast, cubed
Oil
5 medium onions, coarsely chopped
2 bell peppers
1 large can green chiles
1 large can diced tomatoes
2 jalapeño peppers (optional)
1 teaspoon red chile powder
3 cloves garlic, chopped
salt and pepper to taste
1 bunch fresh cilantro, chopped
Directions
Preheat oven to 400 degrees.
Place beef in roasting pan with enough oil to keep it from sticking. Add onions and bell peppers. Place pan in hot oven, turning beef occasionally, until well browned. Add green chiles, tomatoes, jalapeños, chile powder and garlic. Stir well. Bake another 1-2 hours; add cilantro just before serving.
Wild Mushroom Beef Stew
From “Slow Cooker Beef Meals” by the Colorado Beef Council. Makes 6 servings.
Ingredients
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon dried thyme leaves, crushed
2 pounds stew meat, cubed
3/4 cup beef broth
1/4 cup tomato paste
1/4 cup dry red wine
2-3 cloves garlic, minced
1 pound red-skinned potatoes
(1 1/2-inch diameter), quartered
8 ounces assorted mushrooms, such as shiitake, cremini, oyster and button, cut into quarters
1 cup baby carrots
Fresh parsley (optional)
Directions
Combine flour, salt, pepper and thyme in small bowl. Place beef in 4 1/2- or 5 1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
Cover and cook on high 5-6 hours or on low 8-9 hours, or until beef and vegetables are tender. (No stirring needed during cooking.) Stir well before serving. Garnish with parsley, if desired.
After-Work Beef Pot Roast Dinner
If you have got a Crock-Pot, you’ve got a ranch-style dinner for 6-8.
Ingredients
1 envelope Italian dressing mix (or a bottle of Italian dressing)
1 boneless beef chuck shoulder pot roast or bottom round rump roast
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
2 red bell peppers, cut into 1 1/2-inch pieces
1/2 cup beef broth
2 zucchini, cut into 1/4-inch-thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
Directions
Press dressing mix or dressing evenly onto all surfaces of roast. Place onions and garlic in 4 1/2- or 5 1/2-quart slow cooker. Top with roast. Add bell peppers and broth. Cover and cook on high 5 hours or on low 8 hours. Add zucchini. Cook, covered, 30 minutes or until roast is fork-tender.
Remove roast and vegetables. Strain liquid, skim fat. Combine 2 cups cooking liquid and cornstarch mixture in saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
Carve roast into slices; season with salt and pepper. Serve with vegetables and gravy. Mashed potatoes go well with this dish.
