Another great Pioneer Woman Recipe! I haven’t come across a recipe yet that didn’t satisfy. Did I mention that she is coming to NY soon for a book signing?!! I will definitely be attending along with my camera (I’m hoping someone could be so kind to snap a picture) and of course her new cookbook! Do I have her sign the new cookbook or do I print a recipe and have her sign that? So many decisions to make!
Where was I? Oh yes, her beef stew. Great home cooking. I made this last weekend for DH and to his surprise, he loved it! He really shouldn’t have questioned whether or not he would like it, as all the PW Recipes I have made thus far have been crowd pleasing. This is a perfect meal to make on a cold winters day. It’s a great meal to make when you have a day’s worth of chores to do and don’t have time to keep checking the progress. It’s a great meal to make any time!
Prep Time: 10 Minutes | Cook Time: 2 Hours30 Minutes | Difficulty: Easy | Servings: 6
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Stew Meat
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 1 can Beer, 12 Ounce Can (I used a bottle of beer we had on hand and just measured out 12 oz.)
- 4 cups Beef Stock (or 4 Cups Water + 4 Beef Bouillon Cubes) – I added in a little extra beef stock during the cooking phase as the liquid in the stew started to dry up.
- 2 cups Water (additional, If Needed)
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons Tomato Paste
- 1/2 teaspoon Paprika
- 1/2 teaspoon Kosher Salt
- Freshly Ground Black Pepper
- 1-1/2 teaspoon Sugar
- 4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- 4 whole New Potatoes, Quartered
Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.
Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.
*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water or beef stock as needed.
Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water or some beef stock a little at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. I served with some brown rice.
Both my husband and I love spicy things! He loves hot sauce and anything that has hot sauce on it while I love jalapenos! While planning our dinner menu for this upcoming week, I wanted to incorporate some meals that were quick and easy to make yet had some kick to them. I had some skirt steak on hand and when I found this recipe, I knew my DH would love it! I paired this steak with some mashed potatoes and fresh vegetables.
5 teaspoons chilli powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons oregano
Coarse Salt and Pepper
1 1/2 pounds skirt steak or sirloin
2 teaspoons olive oil
Ingredients for Spicy Green Salsa:
1/2 cup fresh cilantro leaves, chopped
1/4 – 1/3 of a jalapeno pepper (depending on how spicy you want this to be)
3 tablespoons olive oil
1 teaspoon red-wine vinegar
1/8 teaspoon coarse salt
1. In a small bowl, combine the chilli powder, cumin, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle the mixture over the steak; drizzle with olive oil. Let stand, turning to coat evenly with oil halfway through for 30 minutes.
2. Heat pan to medium high – high. I used a cast iron pan and I melted some butter in there beforehand; approximately 3 tablespoons. When the butter has fully melted and pan is hot enough, place the steak in pan. Cook, turning once, until the meat has reached the desired doneness, 5-8 minutes for medium rare.
3. Combine all the ingredients for the spicy green salsa with 1 tablespoon water in small bowl; I actually put this in a food processor to grind and chop it up more. Once finished, place on top of cooked steak!
Recipe adapted from “Everyday Food – From the Kitchens of Martha Stewart Living; Great Fast Food” Recipe – Skirt Steak with Spicy Green Salsa
I don’t eat much meat. Growing up, I never liked it and still don’t. I will eat chicken, but it has to be cooked a “certain” way… cutlet style is preferred! Even though I don’t eat any red meat, I cook it all the time for my husband. Steaks, Burgers, Meatloaf…you name it and I have probably cooked it. One tricky aspect I always run into when cooking meat is, how long to cook it. Yes I have the recipe and I have a therometer, but I’m always worried it’s going to be to cold in the center and not cooked enough. The more red the better my husband says…he loves his meat medium rare!
I had this meat cooked perfectly….then my husband informed me he wouldn’t be home from work on time….did I mention at this point, the meat was pretty close to being done? So in a rush, I let the meat cook a few more minutes. By this point, the meat just about ready to be served. Knowing it might cook a bit more after I took it out, I removed it from the oven. It looked great to a non-meat eater! However, by the time my husband got home, it was cold. So I placed it back in the oven for 10 minutes…and of course it began to cook more! Luckily the center was still a bit rare..but the ends were not so much! DH did enjoy this meal and said it was seasoned very well. Next time I make it, I will ensure DH is home so he can eat it right away!
1 1/2 pounds small red new potatoes (10 – 12) quartered
1 pound shallots (8 – 10) peeled and trimmed, halved lengthwise
2 tablespoons olive oil (more to Rub on Roast)
Salt and Pepper
Favorite Seasonings – I used some Italian Seasonings and Garlic Powder
1 1/2 pounds eye-of-round beef roast
1. Preheat the oven to 400 degrees. In a large bowl, toss the potatoes and shallots with olive oil, salt, pepper, and any other seasonings you would like.
2. Place the potatoes and shallots in a large baking dish. Place the roast in the center. Rub the roast with olive oil and sprinkle generously with salt, pepper, and some italian seasonings.
3. Roast in oven until the center of the beef registers 130 degrees for medium rare, about 50-60 minutes. Let the beef rest before slicing.
Recipe adapted from Great Fast Food – An Everyday Food Publication by Martha Stewart Living. “Roast Beef with Shallots and New Potatoes”
Another Giada De Laurentis recipe!
To go along with our Christmas celebration, I made this for dinner on Christmas Eve for some family. I don’t eat meat, so I cant tell you what I thought about it, however my DH said it was flavorful, yet I’m not sure he was a fan of the coriander and cumin. He’s more of a salt and pepper kind of man! These new seasonings did add a different taste to the beef he said, but if you don’t like these seasonings, you could probably add some garlic, salt, pepper, and what ever else you may like in place of the cumin and coriander.
I didnt take a picture of the meat after it was fully cooked, but it was cooked until medium rare and nice and tender.
- Vegetable oil cooking spray
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 3 cloves garlic
- 1/4 teaspoon kosher salt, plus 2 teaspoons
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 (3 1/2 to 4-pound) beef tenderloin, trimmed
For the beef: Arrange an oven rack in the center of the oven and preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside.
In a mortar and pestle, or spice grinder, finely grind the cumin seeds and coriander seeds. Heat a small skillet over medium heat. Add the spices and cook for a few seconds until aromatic and toasted. Put the spices in a small bowl. Chop the garlic on a cutting board and sprinkle with 1/4 teaspoon salt. Holding a chef’s knife at a 45 degrees angle, scrape the garlic and salt together to form a paste. Add the garlic paste to the bowl with the spices. Add the remaining 2 teaspoons salt, black pepper, and oil and stir until smooth. Put the meat on the prepared baking sheet and rub with the spice mixture. Roast for 35 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the meat registers 125 degrees F, for medium-rare. Remove from the oven and transfer the meat to a cutting board. Cover the meat loosely with foil and let rest for 20 minutes.