Slow Cooker Shredded Balsamic Beef

 taken from thekitchn

1/2 c. beef or chicken broth

1/2 c. balsamic vinegar

2 T brown sugar

2 T Worcestershire sauce

3 cloves garlic, smashed

1 (3-pound) beef chuck roast

Salt and pepper

Place broth, vinegar, sugar, Worcestershire, and garlic in a 6-quart slow cooker and stir to combine.  Season beef with salt and pepper.  Add to slow cooker and spoon liquid over top.  Cover and cook on LOW for 8 hours.  Shred the beef and return to slow cooker and mix with sauce.  

Philly Cheese Steak Sloppy Joes

taken from: dinner then dessert

·         1 pound lean ground beef

·         2 tablespoons butter

·         1 small yellow onion diced

·         1 small green bell pepper diced

·         8 ounces brown mushrooms minced

·         2 tablespoons ketchup

·         1  tablespoon Worcestershire sauce

·         1/2 teaspoon Kosher salt

·         1/2 teaspoon fresh ground black pepper

·         1 tablespoon  cornstarch

·         1  cup beef broth

·         8  ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)

·         6 brioche hamburger buns

          Add the ground beef to a large cast iron skillet (this browns very well) and brown until deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan.  In a small cup mix the beef broth and cornstarch together.  Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese. Served on toasted brioche buns.

orange meatballs

taken from melskitchencafe

• 1 1/2 pounds ground turkey (see note)

• 1/4 cup breadcrumbs (panko, homemade, or storebought)

• 2 tablespoons milk

• 2 cloves garlic (about 2 teaspoons), finely minced or pressed through a garlic press

• 1-2 teaspoons minced fresh ginger (see note)

• 2 tablespoons low-sodium soy sauce

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 2 green onions, white and green parts finely chopped
• 
  

ORANGE GLAZE:

• 1/2 cup water

• 1/2 cup orange juice

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1 tablespoon low-sodium soy sauce

• 1/2 tablespoon fresh orange zest

• 1/4 cup brown sugar

• 1/2 teaspoon grated fresh ginger

• 1 clove garlic (about 1/2 – 1 teaspoon) finely minced or pressed through a garlic press

• 1 1/4 tablespoons cornstarch
• 
  

DIRECTIONS:

1. Preheat the oven to 475 degrees and lightly grease a mini muffin tin (see note above if you don’t have that kind of pan).

1. For the meatballs, combine all the meatball ingredients together in a large bowl and mix until combined (you might need to just get your hands in there and go to town).

1. Shape the meatball mixture into small balls, a couple tablespoons each, and place into the prepared mini muffin tin. The meatballs will shrink down a bit while baking.

1. Bake for 15 minutes or until cooked through.

1. Immediately (but carefully) spoon the meatballs out of the tin and onto a layer of paper towels to drain any excess grease (you may not need to do this if the meat was extra lean).

1. For the glaze, whisk together all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring often. Cook until thickened. Add salt and pepper to taste.

1. Serve the meatballs with the glaze (either poured over the meatballs or served separately for each person to drizzle on as they like).

Ground Beef Philly Cheesesteak Grilled Cheese

taken from dinner then dessert

1 lb ground beef
1/2 tsp salt
1/2 tsp pepper
1 T worcestershire sauce
2 T butter
1 onion chopped
1/2 bell pepper chopped
American Cheese slices
bread
butter

Brown beef.  Add worcestershire sauce and salt and pepper.  Put aside and saute onions and bell peppers until caramelized.  Add to the meat mixture and stir well.  Salt and pepper to taste.
Butter bread and put meat mixture inside with cheese slices.  Grill and press together lightly so sandwiches stay closed.

Stuffed Pepper Casserole

taken from damndelicious
miraculously all my kids ate this with no complaints!

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 (4-ounce) can diced green chiles
• 1 cup rice
• 1 cup beef broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro leaves
• 1 cup shredded Wisconsin cheddar cheese
• 1/2 cup shredded Wisconsin Monterey Jack cheese

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
2. Stir in bell peppers until tender, about 3-4 minutes
3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
5. Serve immediately.

Cheeseburger Gnocchi

taken from kevinandamanda

1 tablespoon butter

1 (16 oz) package potato gnocchi

1/2 lb lean ground beef (I'll use more sometimes)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cumin

1/2 teaspoon smoked paprika

1 teaspoon mustard powder (optional)

2 cups diced onion (about 1 whole onion)

3-4 cloves garlic, minced

1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles (or just regular diced tomatoes)

1 cup beef broth (or water)

1/4 cup heavy cream (I've used whole milk)

1 cup shredded sharp cheddar cheese

1/3 cup thinly sliced scallions

Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.

Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.

Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.

Off heat, then add the cream and 1/2 cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes.

Skillet Chili Macaroni and Cheese

taken from melskitchencafe

1 lb ground beef
1 onion chopped (I've even used onion powder when I didn't have an onion)
3/4 T chili powder
1 tsp ground cumin
1/2 tsp salt
3 garlic cloves minced
1 T brown sugar
2 8oz cans tomato sauce
2 c. water
2 c. elbow macaroni (8 oz)
1 c. corn
1 4.5 oz can green chilies
2 c. shredded cheese

Cook onion and beef with chili powder, salt and cumin.  Stir in garlic and brown sugar and cook until garlic is fragrant.  Stir in tomato sauce, water and macaroni.  Cover and cook and a constant simmer, stirring often until the macaroni is tender.  Stir in 1 c. of cheese, corn and green chilies.  Sprinkle remaining cheese over top, cover and let sit until cheese is melted.

Cheeseburger Soup

taken and slightly adapted from Taste of Home

1 lb ground beef
1 onion chopped
3 carrots grated
3 stalks celery chopped
1 1/2 tsp basil
1 1/2 tsp parsley flakes
4 1/2 c. beef broth
2 large potatoes peeled and diced (mine were really big)
4 T butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
Salt and pepper to taste
1/3 c. sour cream

Brown the beef and set aside.  Saute the vegetables, basil and parsley in a little oil or butter until tender.  Add broth, potatoes and beef and bring to a boil .  Reduce heat, cover and simmer until potatoes are soft.  In small saucepan, melt butter and add flour.  Cook for a minute or two and then add the milk.  Whisk well  and add to the soup.  Bring to a boil and cook and stir for 2-3 min.  Reduce heat to low and slowly stir in the cheese until melted and salt and pepper to taste.  Stir in sour cream.

Beef Stroganoff

slightly changed from melskitchencafe

1 lb ground beef
1 onion chopped
2 cloves garlic chopped
salt and pepper to taste
4 oz cream cheese cubed
2 c. beef broth
1/2 c. milk
3 T flour
1/2 c. sour cream
noodles or rice

Cook meat, onion, garlic, salt and pepper on med-high heat until onions are soft and meat is cooked.  Add cubed cream cheese and let melt for a min or 2 and stir into the meat mixture.  Whisk flour into liquid and add to meat.  Stir until slightly thickened and stir in the sour cream.  Serve over noodles or rice.

*I've doubled everything but the meat with success if you want to use less meat.  

Crock Pot Beef Vegetable Soup

taken from Taste of Home
this is a great basic recipe that you can adjust very easily.  

1 lb cubed beef (I substituted browned hamburger)
1 can diced tomatoes
2 medium potatoes peeled and cubed
2 medium onions diced
3 ribs celery diced
2 carrots sliced
3 c. beef broth (or beef bouillon and water)
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
1/2 tsp dried oregano
1 1/2 c. frozen mixed vegetables

Combine all ingredients except frozen vegetables.  Cover and cook on high for 6-8 hours.  Add mixed vegetables and cook 2 hours longer or until meat and vegetables are tender.

Beef and Broccoli

taken and slightly adapted from weelicious

1/3 c. soy sauce
1 T honey
2 cloves garlic chopped or grated
1 tsp fresh ginger (or 1/4-1/2 tsp dried)
1 tsp cornstarch
1 tsp water
1 lb sliced beef (sirloin, flank, etc...)
about 1 lb broccoli florets
oil

Whisk soy sauce, honey,garlic and ginger.  Place beef in a bag and pour 1/2 the liquid over it and let it sit for 20 min to overnight in the fridge.  Whisk cornstarch and water and add it to the leftover liquid.  Heat saute pan to high and cook beef.  Remove to bowl or plate and cook broccoli until it's crisp tender.  Add the beef back and make a well and pour in the sauce.  Cook until sauce is thick and everything is combined well.  Serve with brown rice.

Swedish Meatballs with Cream Sauce

taken from Mel's Kitchen Cafe

Meatballs:
1 egg lightly beaten
1/4 c. milk
2 T ketchup
1 t. Worcestershire sauce
3/4 c. quick oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley (I used a T of dried)
1 t. salt
1/4 tsp pepper
1 1/2 lb lean ground beef
3 T flour

Sauce:
2 T butter
3 1/2 T flour
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
1 can chicken broth
2/3 c. milk

Combine meatball ingredients except beef and flour.  Add beef and gently mix.  Shape in balls and roll in flour shaking off excess.  Place on cookie sheet and bake at 400 degrees for 10 min.  Turn meatballs and bake 8-10 min longer.
For the sauce melt butter then stir in flour and seasonings.  Gradually add broth and milk and bring to a boil.  Cook and stir for 2 min until slightly thickened.  Serve with meatballs.

Spaghetti Pie

Tastes like a cross between beef stroganoff and regular spaghetti with meat sauce
Yield:  6 servings

1 pound ground round
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (8-ounce) cans tomato sauce with garlic
1 1/2 cups low-fat sour cream
1/2 cup chopped green onions
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
Cooking spray
1 1/3 cups (about 5 ounces) shredded reduced-fat extra-sharp cheddar cheese

Preheat oven to 350°.
Cook meat in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain well, and return meat to pan. Stir in salt, pepper, and tomato sauce. Bring to a boil; reduce heat, and simmer for 20 minutes. Combine the sour cream, green onions, and cream cheese in a small bowl, and set aside. Place the spaghetti noodles in a 2-quart casserole dish coated with cooking spray. Spread the sour cream mixture over spaghetti noodles. Top with meat mixture. Sprinkle with cheddar cheese. Cover and bake at 350° for 25 minutes. Uncover; bake an additional 5 minutes or until cheese is bubbly.

CALORIES 408 (30% from fat); FAT 13.7g (sat 7.3g,mono 4.2g,poly 0.8g); IRON 3.4mg; CHOLESTEROL 67mg; CALCIUM 376mg; CARBOHYDRATE 39.9g; SODIUM 849mg; PROTEIN 28.4g; FIBER 2.9g

Cooking Light, MAY 2000

Beef-Barley Soup

Cooking spray
3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 1/2 cups thinly sliced carrot
1 1/2 cups thinly sliced celery
2/3 cup chopped onion
1 (8-ounce) package presliced mushrooms (I used zucchini and red peppers)
4 cups fat-free, less-sodium beef broth
1 bay leaf
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon black pepper

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf

Yield: 4 servings (serving size: 2 cups)

CALORIES 341 ; FAT 11.4g (sat 4.3g,mono 4.6g,poly 0.8g); CHOLESTEROL 53mg; CALCIUM 61mg; CARBOHYDRATE 36.2g; SODIUM 837mg; PROTEIN 24.1g; FIBER 8.2g; IRON 2.8mg

Cooking Light, NOVEMBER 2009

Lighter Beef Tacos

from Everyday Food

• 1 teaspoon vegetable oil, such as safflower
• 1 large onion, chopped
• 2 bell peppers (ribs and seeds removed), chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• Coarse salt and ground pepper
• 3/4 pound ground beef sirloin
• 12 soft corn tortillas (6-inch)
• Store-bought salsa and shredded iceberg lettuce, for serving

1. In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
2. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto warm tortillas, top with salsa and lettuce, and fold to enclose.

per 3 tacos: 325 cal; 7.8 g fat; 22.8 g protein

Slow Cooker Beef and Black-bean chili

from Everyday Food

1 lb beef chuck, cut into chunks
1 can (15 oz) tomato puree
1 c. dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 T chili powder
ground cumin to taste (about 1 tsp)
salt and pepper
1/4 c. sour cream

Combine beef, tomato puree, beans, onion, garlic, chili powder, cumin, 2 c. water, 2 tsp salt, and 1/2 tsp pepper. Cover, and cook on high, 6 hours (low 8 hours). Serve with sour cream and chopped onion.

Barbeque Meatballs

4 Servings

1 lb ground beef
1 T dried onion
1 egg
1/4 c. bread crumbs
2 c. tomato sauce
4 T brown sugar
2 T vinegar
2 tsp mustard
oil

In a bowl, combine ground beef, onion, egg, and bread crumbs.
Shape mixture into small balls.
Heat a small amount of oil in the bottom of a skillet over medium heat. Brown meatballs on all sides.
Combine tomato sauce, sugar, vinegar and mustard.
Pour over meatballs.
Cover and cook over medium-low heat for 15 minutes, or until meatballs are cooked through.

$3.00

South Philly Cheesesteak Mac 'n' Cheese

from Rachael Ray

1 lb cavatappi pasta
2 T olive oil
2 large onions thinly sliced
black pepper
3 T butter
3 T flour
3 c. milk
2 c. shredded provolone
1/2 c. beef stock
3/4 lb thinly sliced deli roast beef coarsely chopped, or thinly sliced steak-cooked
1/4 c. flat leaf parsley, chopped

Cook pasta to al dente. Drain and return to pot. While pasta water is coming to a boil, heat the olive oil in a large skillet over medium to med high heat. Add onions, season with salt and pepper and cover with a lid for 2-3 min to get them going. Remove the lid and continue cooking the onions until tender and lightly caramelized, 12-15 min, stirring occasionally.,

While the onions are caramelizing, melt the butter in a med pot over med high heat. Sprinkle the flour over the melted butter and cook the mixture for about 1 min, stirring constantly. Whisk the milk into the butter-flour mixture slowly and bring up to a bubble to thicken, about 5 min. Remove the pot from the heat and stir in 1 1/2 c. of shredded cheese, then season with salt and pepper and reserve.

Preheat the broiler

To the skillet with the onions, add the beef stock and the roast beef. Stir over medium heat just to warm through.

Add the cheese sauce and the onion mixture to the pot with the pasta and toss everything to combine. Return the pasta mixture to the skillet OR to a 9x13 dish and top with the remaining cheese. Place under the broiler until bubbly, 2-3 min. Garnish with the parsley

Un-Stuffed Bell Pepper Soup

1 lb lean ground beef or turkey
3 c. green bell peppers - chopped
1 large onion - chopped
1/4 tsp black pepper
1 can Beef Broth
1 can tomato soup
1 can diced petite tomatoes - undrained
1 1/2 cups cooked brown rice

In large pan brown beef or turkey.  Add green peppers and onion and cook for 8 min. or until tender.  Stir in black pepper, beef broth, tomato soup, and tomatoes and bring to boil.  Reduce heat and simmer for 30-45 min, stirring occasionally.  Put some hot cooked rice into a bowl; top with soup. 

Three Pepper Beef

2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
1/2 teaspoon salt
1 pound flank steak, trimmed and thinly sliced across the grain
1/4 cup low-salt beef broth
3 tablespoons low-sodium soy sauce
1 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1/4 cup thinly sliced green onions
1 teaspoon minced peeled fresh ginger
1 garlic clove, minced
1 cup sugar snap peas, trimmed
1 1/4 cups cubed red bell pepper
1 1/4 cups cubed yellow bell pepper
1 1/4 cups cubed green bell pepper

Combine 1/2 teaspoon cornstarch, 1/2 teaspoon sugar, salt, and flank steak in a medium bowl; toss to coat. Set aside.
Combine 2 teaspoons cornstarch, 1/2 teaspoon sugar, broth, soy sauce, and black pepper, stirring with a whisk until sugar dissolves; set aside.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add the green onions, ginger, and garlic; stir-fry 10 seconds. Add beef mixture; stir-fry 3 minutes or until done. Remove the beef mixture from pan; cover and keep warm. Add peas and bell peppers to pan; stir-fry 4 minutes or until crisp-tender. Add beef and broth mixture to pan; cook 2 minutes or until thickened, stirring constantly.

Yield: 4 servings (serving size: about 1 3/4 cups)
CALORIES 326 (36% from fat); FAT 13g, PROTEIN 34.1g