Slow Cooker Crockpot Beef Stew - Serves 8

Crockpot Beef Stew  - 8 servings

From: Spend With Pennies

Time: 7-10 hrs

Equipment

Large saute pan

5-6 quart slow cooker / crockpot

Ingredients

• 1 to 1.5 lb beef chuck or stewing beef
• 3 tbsp flour
• 1/2 tsp garlic powder
• 3 tbsp olive oil
• 4 cups beef broth (or substitute 1 cup of broth with 1 cup of red wine)
• 1 onion, chopped
• 3 cups cubed potatoes (I prefer halving/quartering Petite Gold Potatoes. Normal sized Gold Potatoes or Red Potatoes also work. If using Russet or other thick-skinned tubers, be sure to peel)
• 2 cups carrots 1" pieces
• 1 cup celery 1" pieces
• 8 - 10 oz vegetable juice like V8
• 1 tbsp Worcestershire sauce
• 1 tsp dried rosemary, or 1 fresh sprig
• 1/2 tsp thyme, or 2 fresh sprigs
• 3/4 cup peas (if frozen, thaw them)
• 2 tbsp cornstarch
• 2 tbsp water

Directions

1. Combine flour, garlic powder, 1 tsp of salt & ½ teaspoon of black pepper to taste. Toss the beef in the flour mixture.
2. Heat 2 tbsp of olive oil over medium high heat in a large frying pan or skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 5-6 qt slow cooker.
3. Reduce the heat to medium and add 1 tbsp of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
4. Optional: Add 1 cup of beef broth (or red wine) to the pan and scrape up any brown bits with a spatula.
5. Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and ½ teaspoon of black pepper.
6. Cook on high 3-4 hours or on low 6-10 hours (depends on crockpot, we use 7 hrs)  or until beef is tender.
7. Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
8. Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper. Serve with crusty french bread.

Beef with Broccoli and Oyster Sauce

From: Adam Liaw's Asian Cookery School | Vietnamese Dish
cooking time: 10 minutes

Ingredients:

• ~1 lb rump steak, sirloin or flank, very thinly sliced
• 2 tbsp peanut oil
• 2 cups broccoli florets
• 3 thin slices ginger, bruised
• 3 cloves garlic, roughly chopped
• 1 yellow onion, thinly sliced
• ¼ cup oyster sauce
• 1 tbsp soy sauce
• 2 tbsp stock or water
• ½ tsp sugar
• 1 tsp cornflour mixed with 1 tbsp cold stock or water
• Chillies in Soy Sauce

Meat Marinade:

• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 tsp sesame oil
• ½ tsp cornflour
• pinch white pepper

Instructions:

1. Combine the beef with the marinade ingredients and set aside for at least 10 minutes
2. Heat a cup or to of water in the wok until boiling, add about a teaspoon of the oil and blanch the broccoli for about 1 minute or until it is bright green and slightly softened. Remove and set aside until ready to fry
3. Drain the water from the wok and dry the wok over the flame. Add the remaining oil and the ginger first then the garlic to the oil, then the onion and fry until the onion is softened. Scoop the onion, garlic and ginger out of the oil and add to the broccoli
4. Using the flavored oil left in the wok, fry the beef in batches until well browned. Return all ingredients back to the wok and toss together. Add the oyster sauce, soy sauce, stock and sugar and toss to coat. Slowly drizzle the cornflour mixture into the wok while tossing, until the liquids thicken and cling to the ingredients. Remove to a plate, rest for a minute and serve with rice and some Chillies in Soy Sauce.

Beef Shish Kebabs - serves 4

From: Allrecipes.com

Grade Level - 2*, in Ducbee's Opinion
(1 - easiest, 5 - difficult)
**Marinade takes 8 to 24 hours

Equipment:
8 skewers, grill

Ingredients:
Marinade:

• 1/3 cup vegetable oil
• 1/2 cup soy sauce
• 1/4 cup lemon juice (fresh squeezed preferred)
• 1 tbsp Worcestchire sauce
• 1 tbsp prepared mustard
• 1 clove garlic, minced
• 1 tsp coarsely cracked black pepper
• 1.5 lb lean beef, cut into 1" cubes (leftover stew meat is fine as well)
• 
  

Meat & Veggies for assembly:

• 1.5 lb lean beef (or lamb), cut into 1" cubes (leftover stew meat is fine to use as well)
• The following vegetables are optional and can be in any combination (mushrooms work well too): 
• 1-2 bell peppers, chopped into 1" squares
• 1 onion, diced into 1" chunks
• Grape or cherry tomatoes
• 1 zucchini

Directions:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestshire sauce, garlic, and black pepper in a bowl.  Pour into a resealable plastic bag.
• Add the beef and vegetables.  Coat with the marinade.  Seal the bag after letting out excess air.  Marinate in the refrigerator 8 to 24 hours.
• Remove the beef and vegetables from thw bag, shaking off any excess liquid.  Pour the marinade into a small saucepan and bring to a boil.  
• Reduce heat to medium low and simmer the marinade for 10 minutes; set aside for basting.  Meanwhile, thread the meat and vegetables on the skewers until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade utnil nicely browned on all sides and the meat is no longer pink in the center (about 15 minutes or follow your gut).

Lamb Meatballs with Egg & Lemon Sauce

From: theKitchn.com

Grade Level - 3, in Ducbee's Opinion
(1 - easiest, 5 - difficult)

Equipment:
Baking tray/cookie sheet, parchment paper, 12" skillet, double boiler

Ingredients:
Meatballs:

• 1.5 tbsp olive oil
• 1 large garlic clove, minced or pressed
• 1/2 large yellow onion, finely diced
• 1/2 tsp salt
• 1/2 cup matzo meal (kosher section of grocery store)
• 1 jumbo egg
• 1/2 cup water 
• 5 large sprigs flat-leaf parsley, finely chopped
• 1/4 tsp ground black pepper
• 1/2 lb ground lamb
• 1/2 lb ground turkey or extra lean 96/4 ground beef

Egg & Lemon Sauce:

• 1/4 cup EVOO 
• 1/4 cup lemon juice
• 1/4 tsp coarse kosher salt
• 2 jumbo egg yolks
• Less than 1/8 tsp ground turmeric (optional, for color)

Directions:

• To make the meatballs: In a large skillet over medium heat, saute the garlic in the olive oil just until some small bubbles appear around the garlic and it becomes aromatic, about 2 minutes.
• Add the diced onions and salt to the skillet and saute until the onions are softened, translucent, and have wilted considerably but not yet begun to brown, about 10 minutes.  Turn off the heat and set the mixture aside to cool to room temperature.
• In a large bowl, whisk together the matzo meal, eggs, water, parsley, and black pepper to form a paste. Let site for about 15 minutes.
• When the onions and garlic have cooled, add them to the mixing bowl with the matzo meal paste and stir until thoroughly combined.
• Add the ground lamb and beef/turkey to the mixing bowl. Using your hands, a sturdy spatula or a wooden spoon, gently combine the ground meats with the matzo meal mixture until just combined.
• Preheat oven to 385-400 deg F and line two baking sheets with parchment paper or use silicone baking mats. Use an ice cream scoop or 1/4-cup measure to portion out the mixture into meatballs, rolling them by hand and placing on the baking sheets, 2" apart.
• Bake the meatballs until cooked through and golden brown on top, about 43 minutes (or longer at the lower temperature).  
• To make the egg & lemon sauce: in the top pot of a double boiler over medium heat, whisk the olive oil, lemon juice, salt, egg yolks, and turmeric together.  Whisk often and vigorously until hot and thickened enough to coat the back of a wooden spoon, about 10 minutes. 
• Serve immediately, spooning about 1 tbsp of sauce onto each meatball.  

Vietnamese Grilled Meat (Thit Nuong) Marinade - Serves 4

Adapted from the Ravenous Couple

Serves 4

INGREDIENTS
1/4 cup minced or thinly sliced lemongrass
2-3 cloves garlic, minced
2-3 shallots, minced.
1/4 cup sugar
1 tbs ground pepper
2 tbs fish sauce

3 tbs sesame oil

1 tbs thick or sweet soy sauce (use caramel sauce if unavailable)
1.5 lb pork butt or shoulder (NOT lean), OR beef sirloin or cheaper cut.

EQUIPMENT
8-10 Bamboo skewers

DIRECTIONS

Thinly slice the meat just under 1/4 inch or so (not too thin as you do not want it to dry out when grilled; do not use lean pork as it could dry.)

In a large mixing bowl, combine the lemongrass, shallots, garlic, sugar, fish sauce, pepper, dark soy sauce, and sesame oil.  Mix in the meat and coat well.  Marinate for at least 1.5 hours (up to overnight).

Soak the bamboo skewers for about 30 minutes.  When ready, thread the meat on the skewers.

Grill the meat until cooked (some charring is okay), about 7-9 minutes total.

Shredded Beef Tacos - Serves 4 - 6

Adapted from: KatherineMartinelli.com

Difficulty: 2

EQUIPMENT
Heavy pot or Dutch oven
Tongs

INGREDIENTS

• 2 lb chuck roast, beef brisket, or stew meat
• 3 cups warm water
• 1 chile chipotle, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 teaspoon cinnamon
• Salt and pepper

DIRECTIONS

1. Put the beef in a heavy-bottomed pot or Dutch oven.
2. In a separate bowl, mix together the water with the rest of the ingredients until dissolved. Pour over the beef. Bring to a boil, cover and lower the heat.
3. Simmer for 2-3 hours, until beef can be easily shredded with two forks. Remove beef from pot with a slotted spoon and shred with two forks.
4. Meanwhile, set the pot with the braising liquid over medium-high heat and simmer until reduced to about 1 cup. Pour over the shredded beef and mix.
5. Serve the shredded beef in tacos, burritos, enchiladas, or whatever else you want.

Grilling Notes

Grilling Various Meats - Notes and Tips:
Key: Let all meats rest for 5-minutes prior to serving

Steak:
1" thick - about 3.5 to 4 minutes each side for med/rare (i.e., 2-min leave cross angled to grate, then turn 90-degrees for 2-min, then flip for 2-min, then turn for 2-min)
2" thick - about 8 minutes each side (i.e., 4-min, then turn 90-degrees for 4-min, then flip for 4-min, then turn 90-degrees for 4-min)

Chicken: 
Breasts: about 6.5 minutes per side depending on thickness

Tuna:
1" thick - 2 minutes on each side and then 30 seconds on each border

Wahoo/Ono:
1" thick - 3.5 - 4 minutes each side

Pork Chop:
1" thick 2 min then turn 90-degrees for 2-min, flip and then 5 minutes

Burgers:
-6 minutes on one (1) side flip only once and then 4-5 minutes on back side

Slow Cooker Beef Stroganoff - Serves 4-6

Adapted from: Serena Bakes

Hands-on Time: 15 minutes
Total Time: 5 - 9:30 hours
Serves 4-6 (or 8 small servings)

Ingredients

SEASONED FLOUR MIX

• 1/4 cup All-Purpose Flour
• 3/4 tsp Salt, Or To Taste
• 0.5 tsp Ground Black Pepper, Or To Taste
• 1.5 tsp Garlic Powder (optional)
• 1 tsp Onion Powder (optional)
• 1 tsp Ground Dry Mustard or Ground Mustard Seeds (optional)

MAIN INGREDIENTS

• 1 to 1.5 lb raw Beef steak or chuck (or Stir Fry or Stew Meat is ok) - try to find something with few gristles
• 1 3/4 cups Beef Broth
• 3 tsp Worcestershire Sauce
• 1 whole Onion, Sliced Thin or chopped
• 5 cloves Garlic, Minced
• 5-8 oz Mushrooms, Sliced
• 2-3 Bay Leaves
• 2-3 Fresh Thyme sprigs, or 2 tsp dried (optional)
• 8-10 oz Greek Yogurt, Sour Cream, or Skyr (after the slow-cooker is done)

ACCOMPANIMENTS

• Egg Noodles (6 oz dried will cook to serve 4), Mashed Potatoes, or Rice to serve under the stroganoff
• 1 handful Fresh Parsley, chopped (optional) (or other herbs, like Tarragon)

Directions

1. Place raw meat into crock pot. Add the seasoned flour mix. Stir until combined and most of the flour is coated onto the meat.        
2. Slowly stir in beef broth, going slow to prevent lumps.
3. Add Worcestershire sauce, onion, garlic and mushrooms, bay leaves, and thyme sprigs. Stir until combined.
4. Cover crock pot with lid and set to cook on High for 5-6 hours or Low for 7.5-9 hours.
5. Once done, turn crock pot off. Remove bay leaves and thyme sprig. 
6. Allow to cool for 20 minutes before stirring in sour cream or yogurt.
7. Serve Stroganoff over egg noodles (6 oz dried will make 4 servings once cooked), mashed potatoes or rice. Sprinkle with optional parsley.

Green Mango Salad with Grilled Beef

Green Mango Salad with Grilled Beef [Goi Xoai Voi Bo Nuong]
Culinary Vietnam by Daniel Hoyer

1/8 cup finely minced lemongrass about 2 medium stalks
1 tablespoon minced shallot
1 tablespoon fish sauce
1 teaspoon soy sauce
1 1/2 teaspoon sugar
1/2 teaspoon chile paste with garlic [optional]
10-12 ounces sirloin, strip, or chuck steak, sliced about 1/4 inch think
2 green mangoes or unripe mangoes (about 1 1/2 pounds), pealed and sliced about 1/8 inch thick, then cut into 1/2-inch-wide julienne
1 red bell pepper, stemmed, seeded, inner membranes removed, and cut into 1/4-inch wide julienne
1/4 cup Basic Vietnamese Dipping Sauce mixed with the juice of 1-lime and 1 or 2 well-crushed or finely minced serrano or Thai chiles
About 24 Asian basil leaves
1/8 cup chopped cilantro
2-3 shallots, peeled and thinly sliced, with the rings separated and then sauteed in some vegatable oil until golden brown and crispy
1 scallion, cut into 2-inch sections and julienned


1) Mix the lemongrass, shallot, fish sauce, soy sauce, sugar, and chili paste, and marinate the beef in this mixture for 30-40 minutes. Grill the beef over medium-high heat, lest rest for a few minutes, and then slice across the grain into 1/4-inch-wide strips.

2) Toss the mango and bell pepper with the dipping sauce mixture, then add the basil, cilantro, and the beef. Place on a serving dish and garnish with the fried shallots and scallion.

Stir-fried Beef with Pineapple - Serves 4-6

From: Vietnamese Cooking made easy (modified)

Ingredients:
1 lb sirloin or topside steak, very thinly sliced across the grain
3 cloves garlic, minced
1 tablespoon fish sauce
1/2 teaspoon freshly ground black pepper
3 tablespoons oil
1 large yellow onion, cut into wedges
1 large red bell pepper, deseeded and cubed
2 cups small pineapple chunks (use fresh if possible)
1 tablespoon oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch, dissolved in 1/2 cup beef stock or water

1) Combine the beef slices, garlic, 1/2 tablespoon of the fish sauce and black pepper in a large bowl, and mix with your fingers until the beef is well coated. Set aside for at least 10 minutes to marinate.
2) Heat 1 tablespoon of the oil in a wok or skillet over high heat until very hot. Stir-fry the marinated beef until it changes color, about 1 minute. Remove from the pan and set aside.
3) Heat the remaining oil in the wok or skillet over high heat until hot, stir-fry the onion and bell pepper for about 1 minute until tender, then add the pineapple and stir-fry for 1 to 2 more minutes, seasoning with the remaining fish sauce, oyster sauce and sugar. Return the beef to the pan and mix well. Pour in the cornstarch mixture and stir-fry until the sauce is thickened. Remove from the heat.
4) Transfer to a serving platter and serve immediately.

Serves 4 to 6

Taco Meat Seasoning - Makes 8 tacos

Grade Level - 2, in Ducbee's Opinion

(1 - easiest, 5 - difficult)

Ingredients
1 lb ground meat (turkey, beef, bison, etc)
Onion (small to medium), diced small
1 to 2 cloves garlic, minced
1.5 tsp ground cumin
1 Tbsp+ chili powder
1 tsp paprika
1/2 tsp oregano (dried preferred)
1/2 tbsp parsley or cilantro (dried preferred)
1 tsp sea salt (or less)
Optional - celery seed, red pepper flakes, diced jalapeno
1/4 cup cold water mixed with 1/4 tsp cornstarch, shaken to make a slurry

Equipment/Other:
Large skillet

Directions
Mix dried herbs, powders, & spices in a small bowl.  Set aside
Saute onion, garlic, and jalapeno
Add meat and cook over medium-low until browned.
Add bowl of herbs & spices.
Slowly add slurry; you may not have to use it all; bring to a boil for 2 minute to thicken

For your tacos, however you do it is up to you.  We sometimes do the following:

• Soak tomatoes, jalapeno, and bell pepper in lime juice
• Chop fresh cilantro and lettuce together
• Shred Manchego, Cojita, Gran Queso, or other Mexican/Spanish cheeses

Thai Red Curry with Beef - Serves 4

From: Men's Health

Ingredients
2 Tbsp vegetable oil (preferably peanut)
1 lb steak (round, loin, or flank), cut into 1/2-inch-wide strips
1 large shallot, chopped
1 Tbsp minced fresh ginger
1 Tbsp Thai red curry paste
1 can (13.5 oz) light coconut milk
1 tsp grated lime zest
1 Tbsp fish sauce
1 medium sweet potato, peeled and diced
Juice of 1/2 lime
Cooked brown rice, for serving
Chopped cilantro, for serving
1/3 cup unsalted roasted cashews (optional)

Directions
Heat a wok or skillet on medium high. When it's hot, add 1 tablespoon of oil and swirl to coat the pan. Add the beef and sear it until browned, tossing occasionally, 2 to 3 minutes. Transfer the beef and its juices to a plate.

Return the wok to medium heat and swirl in 1 tablespoon of oil. Add the shallot and ginger; stir-fry for 3 minutes. Stir in the curry paste and heat for 30 seconds. Stir in the coconut milk, lime zest, and fish sauce; heat for 2 minutes.

Add the sweet potatoes to the wok and bring the mixture to a boil. Reduce it to a simmer, cover, and cook until the potatoes are tender, about 15 minutes. Stir in the lime juice and the beef and heat through. Serve over rice and garnish with cilantro and cashews.

New York Strip Steaks with Gonzales Sauce - Serves 6

From Tasting Colorado by Michelle Morris | North Fork Ranch, Shawnee (Owner: Karen S. May)

Ingredients
1/4 cup canola oil
1/2 cup finely diced white onion
2 garlic cloves, minced
2 tablespoons flour
1 cup hot chicken stock
1 1/2 cups diced roasted mild green chile peppers (may use canned)
1 tomato, finely diced
1 teaspoon ground coriander
1 tablespoon chopped fresh cilantro
Salt and pepper
6 small New York Strip Steaks

Equipment/Other
Grill
Medium saucepan

Directions

1. Heat the oil in saucepan over medium-high heat and saute the onions and garlic until tender, about 5 minutes.
2. Whisk in the flour and cook for 3 minutes. Slowly whisk in the stock and continue whisking until the sauce thickens, about 5 minutes.
3. Add the chili peppers, tomato, coriander, and cilantro and stir together. Reduce heat to simmer and cook for 20 minutes
4. Season with salt and Tabasco sauce to taste.
5. Season steaks with salt and pepper and grill to desired doneness. Let meat rest a few minutes before serving with Gonzales sauce.