Beef
Apple cider stew Mumu's mojakka
Cajun beef zucchini casserole Orange beef and barley stew
Colvin's favorite round steak recipe Overnight beef stew (crockpot)
Maggot stew Slow-cooker pepper steak
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1-2 lbs. beef or venison stew meat
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
Place carrots, potatoes, and apples in crock pot. Add meat and sprinkle with salt, thyme, and onion. Pour cider over meat and cover. Cook on low heat 10-12 hours. Thicken gravy.
Source unknown.
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Cajun beef zucchini casserole
1 lb lean beef, cut into small cubes
1 med. yellow onion
2 Tbsp. olive oil
1 can whole black olives
1 tsp. Cajun seasoning, or to taste
14.5 oz canned diced tomatoes, with juice
2 c cooked brown rice
2 c coarsely chopped zucchini, unpeeled
salt and pepper to taste
1/2 c shredded Cheddar cheese
Preheat oven to 350F. Brown beef and onion in olive oil. Add olives, Cajun seasoning, and tomatoes. Simmer, stirring, 15 min. Blanch zucchini in 2 inches of water for 5 min. Combine rice, zucchini, and beef mixture in a baking dish, season to taste, and sprinkle with cheese. Bake 30 min.
From: Colvin Ranch
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Colvin's favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all the marinade ingredients. This marinade not only seasons the meat, it helps tenderize it too.
Marinate the steak 4-6 hours. Grill the steak strips, not too hot, about 300 degrees, and not too long, only about 2 minutes to a side. Be careful, with the oil on the steaks you may get some flare-up when they go on the grill. If this causes your fireman heartburn, just pat the meat dry with a paper towel before putting on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.
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Maggot stew
2 Tbsp. vegetable oil
1/4 cup flour
salt and pepper to taste
1/4 tsp. garlic powder (or to taste)
1 lb. stew beef in 1-inch chunks
2 cans (14.5 oz.) plain or Italian-style crushed tomatoes
1 can (10.5 oz.) beef broth
1 tsp. thyme (optional)
1 tsp. oregano
3-4 medium carrots
1 cup fresh or frozen green beans
3/4 cup orzo pasta
(optional ingredients: onions, potatoes, canned garbanzos)
Pour oil into stewpot on medium-low. Measure flour, salt, pepper and garlic powder into a plastic bag (Ziploc-type is easiest); drop in stew meat, close bag and shake until meat is well coated. Dump bag into stew pot and turn heat to medium. Brown meat, turning frequently, until it begins to look crusty. Add tomatoes, broth, thyme, and oregano. Bring to a boil, then simmer on low for an hour. Peel the carrots and cut into small "coins"; add carrots and beans to the pot and simmer another 45 minutes or until carrots are tender. Cook the orzo according to package directions. When just tender, drain in a colander and add to the stew pot. Do not stir in too much. Serve.
Adapted from: Gross grub / Cheryl Porter.
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Mumu's Mojakka
1 lb. beef stew meat
3 qt. water
4 med. Yukon Gold potatoes, partially peeled, in bite-sized chunks
6 carrots, thickly sliced
1 med. rutabaga in bite-sized chunks
4-6 ribs celery, thickly diced
4 small turnips in bite-sized chunks
2-3 tsps. whole black peppercorns
1-2 tsps. whole allspice
Salt to taste
4 to 5 bay leaves
Combine beef and water and boil for 20 minutes; skim to clear broth. Add remaining ingredients. Bring to a boil; simmer about 20 min. until meat and vegetables are tender. Adjust seasonings. Continue to simmer to blend flavors.
Yield: 6-8 hearty servings.
From: Mojakka.com
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Orange Beef and Barley Stew
2 tablespoon(s) vegetable oil
1 1/2 pound(s) beef for stew, cut into 1 1/2-inch chunks
4 medium carrots, cut into 2-inch pieces
2 medium onions, each cut into 6 wedges
2 clove(s) garlic, crushed with press
1 can(s) (28-ounce) plum tomatoes
1 can(s) (13 3/4- to 14 1/2-ounce) beef broth
1 cup(s) dry red wine
3 strip(s) (3" by 1") orange peel
1 bay leaf
1/2 teaspoon(s) salt
3/4 cup(s) barley
Brown beef chunks, half at a time, in 1 Tbsp. vegetable oil in a 5-qt. dutch oven. Remove to a bowl. In same Dutch oven cook carrots and onions in remaining 1 Tbsp. vegetable oil until browned. Add garlic; cook 1 minute, stirring. Return beef to Dutch oven; add tomatoes with their liquid, beef broth, red wine, orange peel, bay leaf, and salt. Bring to a boil over high heat, stirring to break up tomatoes. If you like, transfer mixture to deep 5-quart casserole; cover and bake 45 minutes. Stir in barley; cover and bake 45 to 60 minutes longer until beef and barley are tender. Discard bay leaf.
From: Good Housekeeping
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Overnight Beef Stew (crockpot)
3 large celery stalks, cut into 1/2-inch-thick slices
1 large onion, cut into 16 wedges
1 lb. peeled baby carrots
2 tablespoons ground coriander
1 tablespoon ground ginger
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
1/4 teaspoon coarsely ground black pepper
4 lb. boneless beef chuck for stew, cut into 2-inch pieces
14 1/2 oz can stewed tomatoes
3 tablespoons all-purpose flour
Mix celery, onion, and carrots in a 5 1/2- to 6 1/2-quart slow-cooker pot. Combine coriander, ginger, salt, nutmeg, thyme, and pepper in a large bowl; add beef and toss to coat well. Transfer beef mixture to pot with vegetables. Pour stewed tomatoes over beef.
Cover and cook on low for 8 to 10 hours or until beef is fork-tender. When beef is tender and ready to serve, strain stew over a 3-quart saucepan; return beef and vegetables to pot to keep warm. Skim and discard fat from liquid and heat liquid to boiling. Meanwhile, mix flour with 1/4 cup water in a cup until smooth. Gradually whisk flour mixture into liquid; return to boiling. Boil 1 minute, until gravy thickens slightly, stirring occasionally. Pour gravy over beef and vegetables in pot.
From: Good Housekeeping
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Slow-cooker pepper steak
1 lb. stew meat cut into 1-inch cubes
1/4 c soy sauce
1 c chopped onion
1 tsp. minced garlic
1 tsp. sugar (optional)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground ginger
1 can stewed tomatoes
2-3 large green bell peppers, sliced
1/3 c corn starch, or as needed
hot cooked rice, to serve
Place meat in slow-cooker. Combine soy sauce, onion, garlic, sugar, salt, pepper, and ginger; pour over meat. Cook 5-6 hours. Add tomatoes and peppers; continue cooking 1 hr. on high. Thicken with cornstarch as needed. Serve over rice.
From: Colvin Ranch
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