Beef Ragout

3 TBS olive oil
2 lb sirloin tip roast

4-6 c. beef broth, warmed
1 c. hearty red wine
1 - 8 oz can tomato sauce

1 tsp thyme
1 tsp rosemary
1/2 tsp fresh ground peppercorns

1 large onion, quartered & sliced thin
5 cloves garlic, sliced

1 c. baby carrots, sliced into chunks
1 TBS coarse sea salt

Heat oil in large Dutch oven/cast iron pot; add roast & cook, turning often, until all sides are seared.

Pour warmed broth, wine & tomato sauce over roast; heat to boiling. Add onion & garlic. Reduce heat to simmer. Cover & simmer, stirring occasionally, for at least 2 hours. Add more broth if necessary to keep meat evenly covered. Add carrots & salt; simmer an additional 1/2 hour.

Remove roast from liquid. Shred (you should be able to just pull the meat apart) & return to pot. Simmer another 1/2 hour. Liquid should be thickened naturally; if it needs a little help, mash together 3 TBS softened butter & 2 TBS flour to make a buerre manie & stir into liquid until well blended. Heat an additional 10 minutes to thicken.

Serve over mashed potatoes.

Quick & Easy Chili

1.25 lbs ground sirloin (or extra lean ground beef)

1 large onion, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper, seeded & chopped
1 - 2 jalapeno peppers, seeded & chopped

1 - 14.5 oz can petite diced tomatoes with liquid
1 - 15 oz can Hunt's Seasoned Diced Tomato Sauce for Chili
2 cans Bush's Best Chili Hot Beans

3/4 tsp cumin
3/4 tsp ground coriander

Heat Dutch Oven over medium high heat until hot; add ground meat & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add peppers & cook 2 minutes more.

Stir in tomatoes, tomato sauce, stir to combine. Add beans & seasonings.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 45 minutes to 1 hour, stirring occasionally. Be careful not to scorch your chili.

Serve with shredded cheddar or Monterey Jack.

Guinness Stout Cottage Pie

1.25 - 1.5 good sirloin, cut into 1/4 inch pieces, all fat removed
2 TBS olive oil

1/3 c. flour
1 - 8oz can tomato sauce
1 c. Guinness (or other stout)
2 c. warm beef broth (or 2 c. water & good quality soup base)
1 tsp dried thyme
fresh ground pepper

1 c. baby carrots cut into 1/4 inch pieces
1 c. frozen petite peas
1 large onion, cut into 1/4 inch dice
3 cloves garlic, minced

7 good size Idaho russet baking potatoes, peeled & cut into 1/2 inch cubes
1 clove garlic, minced
1 & 1/2 c. shredded sharp cheddar
1/2 c. milk

Warm beef broth in microwave. Set aside.

Heat 2 TBS oil in Dutch Oven (or 4 qt skillet). Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in tomato sauce, Guinness & broth with thyme & fresh ground pepper to taste. Stir gently & allow to come to slight simmer. Add all carrots, peas, onions & 3 cloves garlic; stir well. Bring to simmer & cover. Simmer over medium heat for 1.5 hours, stirring often, until liquid reduces & becomes thick.

Preheat oven to 350.

While stew is cooking, prepare mashed potatoes for the crust.

Heat 1 inch water in 3 qt saucepan. When water reaches simmer, add potatoes & garlic. Cover & cook for 20 minutes, until tender. (Watch closely so it doesn't boil over.) Pour off liquid. Add cheese & milk and mash until smooth.

Spoon stew mixture into 3 qt Corning or other ceramic baking dish. Gently spoon mashed potatoes on top, smoothing to edges to seal. Place in preheated oven; bake for 20 minutes. Remove from oven & let stand for 5 minutes before serving.

Chipotle Steak Chili (Game Day Chili)

3 TBS olive oil
2 lbs sirloin tip steak, trimmed & cut on the diagonal into bite size pieces

2 medium onions, diced (about 1 c)
3 cloves garlic, minced
1 large hot banana (Hungarian) pepper*, seeded & chopped

1 - 28 oz can petite diced tomatoes with juice
1 - 15 oz can tomato sauce
1/2 - 1 - 7.5 oz can** chipotle peppers in adobo sauce, chopped
2 cans reduced sodium dark red kidney beans, rinsed & drained

3/4 tsp cumin
3/4 tsp ground coriander

Heat oil in 5 qt Dutch Oven over medium high heat until hot; add steak pieces & cook until evenly browned. Add onion & garlic; saute until onion just begins to become translucent. Add banana pepper & cook 2 minutes more.

Stir in tomatoes, tomato sauce, chipotles (to taste) & adobo sauce; combine well. Add beans & seasonings; stir to combine.

Heat just until bubbles begin to rise to the surface, stirring occasionally. Reduce heat to low simmer. Cover & simmer for 2 hours, stirring occasionally. Be careful not to scorch your chili; the sauce thickens a lot during the final half hour of cooking.

Serve with shredded cheddar or Monterey Jack.

*may substitute green pepper for the banana to tone it down a bit
**1/2 can = "3 alarm" heat; 1 can = "5 alarm"

Barbacoa (Spicy Shredded Beef)

3 TBS olive oil
2 lb boneless top sirloin roast, fat removed

3 c. beef broth
1 - 10 oz can red enchilada sauce

1 large onion, halved & sliced thin
3 cloves garlic, sliced
1 large (or 2 smaller) jalapeno, sliced into thin strips

Heat oil in large Dutch oven/cast iron pot over medium high heat; add beef roast, turning until all sides are seared.

Combine broth & enchilada sauce; pour over beef. Add onions, garlic & jalapeno to broth, leaving some on top of the roast. Cover & simmer, stirring occasionally, for at least 3 hours. Add more liquid if necessary to keep meat evenly covered.

Turn off heat; remove roast to large carving board. Shred (you should be able to just pull the meat apart) & place in large ceramic bowl. Pour 1/2 c. of the cooking broth over the shredded meat.

Serve with warm tortillas, rice & beans.

For sandwiches, place meat on crusty rolls & top with slices of Pepper Jack cheese.

Moussaka

2 medium eggplants
olive oil cooking spray

2 TBS olive oil
2 medium onions, diced
3 cloves garlic, minced
1/2 fresh lemon, sliced very thin

2 TBS fresh oregano, chopped
3 TBS fresh Italian flat leaf parsley, chopped

1 lb ground lamb
1 lb extra lean ground beef

1 tsp ground cinnamon
1/4 tsp ground cloves
1-30oz can petite diced tomatoes, drained well
4 oz tomato paste
1/2 cup dry red wine
sea salt, to taste

8 oz fresh goat's milk feta, crumbled
8 oz freshly grated Parmesan

Heat 2 TBS olive oil in 4 qt Dutch oven or heavy saucepan; add onion, garlic & lemon slices. Saute until soft & fragrant. Stir in oregano & parsley; saute 2 minutes more. Add lamb & ground beef, stirring to break up; cook until no longer pink. Add cinnamon & cloves; stir to combine. Stir in the tomatoes, tomato paste & red wine. Simmer for 20 minutes, stirring often, until sauce thickens. Salt to taste.

As sauce simmers, prepare eggplant.
Preheat oven to 375; wash & thoroughly dry eggplant. Slice into 1/4 inch slices. Spray large baking sheet with olive oil cooking spray; place eggplant on sheet & spray generously. Bake for 6 minutes; turn eggplant pieces & bake for another 6 minutes. Remove from oven.

Reduce oven temperature to 350.
Spoon 1/2 c. meat sauce into bottom of 9x13 glass or ceramic baking dish. Cover with a single layer of eggplant slices, tightly placed. Spread half or the remaining meat sauce over the eggplant. Sprinkle with 4 oz of the feta & 4 oz of the Parmesan. Repeat the layers.

Bake for 30 minutes or until cheese is golden. Remove from oven & let stand 10 minutes before serving.

Southwest Stir Fry

2 TBS olive oil

1.25 lb. nice looking steak (top, sirloin, etc), sliced against grain into fajita-size pieces

2 cloves garlic, minced
4 green onions, finely sliced

1 red pepper, diced
1 large jalapeno, diced

2 roma tomatoes, diced
1 can red beans, rinsed & drained

1 lime, halved

tortillas

shredded lettuce
shredded cheddar cheese
Cholula hot sauce

Heat olive oil in large heavy skillet over medium high heat. When hot, add steak & cook until just slightly pink. Add garlic, green onions & both peppers; saute until fragrant & peppers are just starting to soften. Stir in tomatoes & beans & heat through. Squeeze lime over meat & vegetable mixture & cook 2-3 minutes more.

Warm tortillas.

Serve with compliments.

Spiedini (Stuffed Italian Beef Rolls)

1.25 lbs beef sirloin sandwich thins

2 TBS olive oil
1 bunch green onions, thinly sliced
2 cloves garlic, minced
2 TBS dry red wine

1 c. bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
2 TBS parsley
2 tsp dried basil (or 1 tsp fresh basil, chopped)
fresh ground pepper to taste

1 egg, beaten

2 c. shredded 5 cheese Italian blend

6 inch bamboo skewers

Preheat oven to 375. Line baking pan with foil & place rack inside.

Heat olive oil in medium skillet; add onion and garlic & saute until tender. Add wine and continue to saute until wine is evaporated. Remove from heat and set aside.

Take one sandwich thin, dip in beaten egg, and dredge in bread crumbs.

In center of breaded meat, spoon 1 tsp onion mix, spreading evenly lengthwise. Top evenly with 1 TBS of shredded 5 cheese blend. Roll meat up tightly and thread onto bamboo skewers. Repeat with remaining thins, using 3 pieces of meat per skewer, spacing evenly with at least 1/4 inch in between. Place on rack in prepared pan.

Bake in preheated oven 40-45 minutes until no longer pink. The spiedini may also be grilled or broiled.

Sukiyaki Beef

2 TBS olive oil

1.5 sirloin, cut into very thin strips
1 large onion, chopped
3 green onions, sliced thin
1 c. baby carrots, thinly sliced

1 c. beef or vegetable stock
1/3 c. soy sauce
1/3 c. mirin

2 TBS cornstarch
1/4 water

Japanese Rice Noodles, prepared according to package directions.

Heat oil in 4 qt Dutch oven; add beef slices & sear until browned. Add onions & carrots; stir fry 5 minutes. Combine stock, soy sauce & mirin; pour over beef & vegetables. Bring to simmer & cook for 10 minutes. Stir cornstarch into water until smooth, add, stirring well until blended. Simmer 5 minutes, or until thickened. Immediately add cooked rice noodles, stir well to combine & serve.

Chipotle Tortilla Soup

2 TBS olive oil
1/2 lb. top sirloin strips, cut into bite size pieces
1 medium onion, chopped
2 gloves garlic, minced

2 jalapeno peppers, seeded & diced

1 can black beans,rinsed & drained
1 c. frozen corn

4 c. organic beef broth (or 4 c. water & good beef boullion/soup base)
1 - 8 oz can tomato sauce
1/4 c. bottled chipotle sauce

tortilla chip strips

shredded cheddar

Heat oil in 4 qt. pan over medium heat. Add beef & saute until seared. Add onion & garlic & saute until onion just becomes translucent. Stir in peppers & continue to saute for an additional 2-3 minutes. Stir in black beans & corn. Mix well. Add vegetable broth, tomato sauce & chipotle sauce; stir well, & bring soup to a simmer; reduce heat to medium low. Cover & simmer for 35 minutes.

To serve, place 1/4 c. tortilla chip chips in bottom of individual bowls, ladle soup over strips, sprinkle generously with shredded cheddar.

Asian Beef Noodle Bowl

8 oz whole wheat linguine

1.25 lb sirloin sandwich steaks, cut into 1/4 inch strips

2 TBS olive oil

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 c. carrots cut into matchsticks
1 small red bell pepper, cut into 1/4 inch strips
1 medium onion, quartered & sliced thin

1 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
1 TBS Mirin (sweetened rice wine)
2/3 c. beef broth mixed with 1 TBS cornstarch

In large sauce pan, heat 3 quarts water to a gentle boil. As beef cooks, add pasta to boiling water & cook until al dente, about 10 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add steak strips & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the beef mixture; stir fry until vegetable are crisp tender. Add remaining Soy Sauce, Toasted Sesame Oil, Mirin & broth/cornstarch mixture. Stir to combine. Cook an additional 5 minutes.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.

Eggplant Lasagna

1 medium eggplant (about 1.5 lbs), cut into 1/4 inch thick round slices
olive oil
salt
fresh ground pepper

2 c. spaghetti sauce w/ meat(or 2 c. marinara sauce for vegetarian version)
2 c. shredded Italian cheese blend

Preheat oven to 375. Coat eggplant slices generously on each side with oil & place on shallow baking pan; season lightly with salt & pepper. Bake for 6 minutes. Turn slices, season again, & bake for an additional 6 minutes.

Reduce heat to 350.

In 2.5 qt corning, spread a thin layer of tomato sauce of choice; top with a layer of eggplant slices. Add a layer of tomato sauce, then sprinkle with 1 c. of the cheese. Repeat with eggplant, sauce & cheese.

Bake for 20 minutes. Remove from oven & allow to set for 10 minutes.

Japanese Beef Curry

2 TBS olive or canola oil
1 large onion, cut in half, then thinly sliced
1 clove garlic, minced

1.5 good grade beef, cut into 1/4 inch slices, then 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)

1 c. beef broth
1-8oz can tomato paste
1/4 tsp ginger
1/8 tsp star anise
1 bay leaf

1 TBS unbleached flour dissolved in 1/4 c. water

3/4 c. baby carrots, sliced
3 medium baking potatoes, peeled, cubed

3/4 c. petite green peas
3 TBS green curry paste

Heat olive oil in 4 qt. Dutch oven (or other large, heavy saucepan)over medium heat. Add onions & saute until they just become translucent. Add garlic, saute for one minute. Add beef & brown lightly.

Pour in beef broth, tomato paste and seasonings. Bring to boil, then reduce to a light simmer. Cook, covered, for 30-45 minutes, stirring occasionally.

Stir in flour roux until well combined. Add carrots and potatoes. Simmer, covered, for an additional 1/2 hour, or until vegetables are tender.

Stir in peas & curry paste. Simmer for 10 minutes more.

Serve with hot rice.

Guinness Stew (Lamb or Beef)

1.25 - 1.5 good grade lamb, cut into 1/2 inch chunks, all fat removed (I usually grab a nice beef sirloin if I can't find good lamb)
olive oil

1/3 c. flour
1 can diced tomatoes
1 c. Guinness (or other stout)
1 c. warm beef broth (or 2 c. water & good quality soup base)
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
1 c. frozen peas
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave, add fresh ground pepper to taste.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add lamb (or beef) & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid, Guinness & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid as necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit more Guinness if needed.

Vegetable Beef Barley Soup (Quick & easy for a busy day!)

2 TBS olive oil
1.25 lbs. lean beef stew meat, cut into very small pieces (less than 1/2 inch)
1 medium onion, diced
2 cloves garlic, minced

6 c. warm organic beef broth (or 6 c. water & good boullion)
fresh ground pepper
1/2 tsp. dried thyme
1/2 tsp. dried basil
1/4 tsp. ground ginger

1 stalk celery, diced
1 - 16 oz package frozen mixed vegetables
2 baking potatoes, washed, peeled & diced

1/2 c. quick cooking barley
1/2 c. alphabet noodles

Heat oil over medium high heat in large Dutch oven or soup pot. Add meat & brown well. Add onion & garlic & cook, stirring often, until onion just begins to be translucent.

Pour in warm broth & seasonings; bring to a boil. Reduce heat to simmer & add celery, mixed vegetables & diced potatoes. Cover & simmer for 25 minutes, stirring occasionally.

Add barley & alphabet noodles. Cover. Continue to simmer for an additional 10 minutes until barley & noodles are done, stirring often.

Serve with a nice crusty bread.

"Unstuffed" Peppers

1.25 - 1.33 lbs good grade ground sirloin (Or ground round, or "extra lean" ground beef. Should be 15% fat or less listed on the label.)

1 large onion, chopped
2 cloves garlic
1 large green pepper, seeded & cut into 1/2 inch pieces

Basil
Oregano
Parsley
Marjoram

1 jar Classico Tomato & Basil Pasta Sauce
1 can petite diced tomatoes

1 c. long grain white rice
2.5 c. water

Brown ground beef in skillet over medium heat, turning & breaking up often. When meat is just about done, add chopped onion & garlic; cook until onion starts to become translucent. Add green pepper, blending well.

Add seasonings to taste. I use the "shake 1-2 tsp" of each. Blend into meat/veggie mixture.

Add tomatoes with juice & jar of sauce. Stir well; reduce heat to low simmer & cook, covered for 30 minutes, stirring occasionally.

While the sauce simmers, prepare rice. Combine rice & water in large saucepan. Bring to a boil over medium heat. Immediately reduce heat to simmer, cover & cook 14-18 minutes until all liquid is absorbed.

Stir rice into sauce. Simmer 10-15 minutes, stirring occasionally.

Lasagna

1 recipe Meat Sauce (see Spaghetti* with Meat Sauce recipe)

1 lb lasagna noodles, al dente

3 c. shredded mozzarella
1 c. grated Parmesan

Optional: 1 & 1/2 c. fresh baby spinach, washed, drained & coarsely chopped

Cook Meat Sauce according to directions (somewhere on the blog); allow to simmer for at least 45 minutes.

Meanwhile, in large pot, cook pasta according to package directions.

Preheat oven to 350.

To assemble, use deep 8x10 glass baking pan. Spread a thin layer of meat sauce evenly in the bottom of the pan. Remove pasta from pot with tongs one at a time; add a layer of noodles lengthwise, edges touching, cut to fit if necessary. Spread a layer of meat sauce (1 - 2 c.) over the noodles, top evenly with 1 c. mozzarella & 1/3 c. Parmesan. Repeat two more times. You will now have 3 layers, the top one being cheese.

Bake in oven for 20 minutes.

Remove & allow to sit for 5 - 10 minutes.

Note: If using spinach, top all meat layers except very bottom one with 1/2 c. spinach before adding the cheeses.

Freeze extra meat sauce for later use.

Pasta Meatball Minestrone

1 lb. extra lean ground beef (sirloin, or other >15% fat)
2 TBS bread crumbs
1/4 c. grated Parmesan & Romano cheese blend
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/2 tsp parsley flakes
fresh ground pepper
1 egg

1 medium onion, chopped
2 cloves garlic, minced
1 c. sliced baby carrots
1 small zucchini, diced

6 c. organic beef or vegetable broth (or 6 c. water & good quality soup base/boullion to make equivalent)
1 - 15 oz can petite diced tomatoes
1 - 8 oz can tomato sauce

1 tsp basil
1 tsp oregano
1/2 tsp marjoram
1 tsp parsley flakes
fresh ground pepper

1 c. uncooked rotini

Grated Parmesan

Preheat oven to 350. Combine ground meat, bread crumbs, Parmesan/Romano blend, basil, oregano, marjoram, parsley, ground pepper & egg using hands until well blended. Form into 3/4 inch size meatballs; place on large ungreased cookie pan. Bake for 12 - 17 minutes, until no longer pink.

In Dutch Oven or large saucepan, saute onion, garlic & carrots on medium heat until onions just start to become translucent. Add zucchini & saute 2 minutes more.

Add broth, tomatoes, sauce & seasonings. Bring to a boil; reduce heat, spoon in meatballs. Cover & simmer 20 minutes. Add pasta & cook 10 minutes more, or until noodles are al dente.

Ladle into bowls, top with grated Parmesan.

Herbed Buttermilk Stroganoff

1.25 - 1.5 lb. lean beef, cut into thin strips (I use sirloin or top round)
olive oil
1 onion, quartered & cut into thin slices

1 & 1/2 c. organic beef broth (or water & good soup base), warmed
1 tsp. thyme
fresh ground pepper
1 - 8 oz. can tomato sauce

1 c. 1% milk
1 TBS white vinegar
3 TBS flour

Heat oil in large skillet over medium. Add beef & brown. When no longer pink, add onions & cook 4 minutes more, stirring often.

Combine broth, thyme, pepper & tomato sauce. Pour over beef; stir well to combine; bring to simmer. Cover & simmer for at least 1.5 hours.

In measuring cup, combine milk & vinegar & let sit for 5 minutes. Whisk in flour, making sure to smush out all lumps.

Bring beef mixture just to boil & pour in milk mixture, stir well. Heat sauce through until thick & bubbly, stirring constantly. Reduce heat & simmer for 5 additional minutes.

Serve over hot egg noodles.*

*Cook 2/3 package wide egg noodles according to package directions.

Oven Beef Stew

1.25 - 1.5 good grade beef, cut into 1/2 inch chunks, all fat removed (I usually grab a nice sirloin)
olive oil

1/3 c. flour
1 can diced tomatoes
2 c. warm beef broth (or 2 c. water & good quality soup base)
marjoram
fresh ground pepper

5 - 6 good size baking potatoes, peeled & cut into 1/2 inch cubes
1 - 2 c. baby carrots
2 stalks celery, cut into 1/2 inch pieces
1 large onion, cut into 1/2 inch chunks
2 cloves garlic, minced

Preheat oven to 330.

Warm beef broth in microwave & add 1 tsp. marjoram and fresh ground pepper.

In large ovenproof skillet or Dutch Oven, heat 2 TBS oil. Add beef & brown thoroughly. Sprinkle with flour & stir to coat evenly. Stir in canned tomatoes with all liquid & broth with seasonings. Stir gently & allow to come to slight simmer. Add all vegetables & stir well, adding more liquid is necessary to cover. Bring to simmer.

Place in oven and allow to cook for 2.5 hours, stirring every so often, adding a bit of liquid if needed.

Serve with crusty baguette or Honey Wheat Bread.*

*See recipe.