CHEESY BEEF AND POTATO HASH
Steps:
- Peel the potatoes and cut into small cubes (a little less than 1/2 inch). Put in a bowl and cover with cold water, mixing to rinse off the starch. Drain and rinse in a colander, then transfer to paper towels and pat dry.
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until tender and golden brown on most sides, about 15 minutes. Season with 1/4 teaspoon salt and pepper to taste, then transfer to a plate with a slotted spoon.
- Preheat the broiler on high.
- Add the onion, bell pepper and garlic to the skillet and cook, stirring occasionally, until golden brown, about 7 minutes. Add the beef, chili powder and 1/2 teaspoon salt and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Return the potatoes to the skillet and mix to combine. Sprinkle the cheese over the hash.
- Broil until melted and bubbling, about 1 minute.
PALEO BEEF AND SWEET POTATO STEW
Classic beef stew is loaded with protein and vegetables, but it is also normally made with potatoes and flour. To make it paleo-friendly, thicken the stew with pureed sweet potatoes and cashew butter. This gluten- and dairy-free rendition of beef stew tastes just as good as the classic recipe and packs in even more nutrients.
Provided by Food Network
Categories main-dish
Time 2h25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- Poke holes in the sweet potato halves with a fork. Place on a parchment- or foil-lined baking sheet and bake until fork tender, about 1 hour. Alternatively, microwave on high until the flesh is fork tender, 6 to 8 minutes. Set aside.
- Tie the sage, thyme and rosemary sprigs together with kitchen twine or a clean rubber band and set aside.
- Heat a Dutch oven over medium heat and cook the bacon, stirring often, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate and discard all but 1 tablespoon of the pan drippings.
- Pat the beef dry and sprinkle with salt and pepper. Return the Dutch oven to the stovetop on medium-high heat. Working in batches, brown the meat on all sides, 5 to 7 minutes. Add the broth, onions, carrots, celery, tomato paste, garlic and herb bundle. Bring to a boil, then reduce to a simmer. Cover and cook for 1 hour on low heat.
- Uncover and cook at a low simmer until the meat is tender and the vegetables are cooked through, 45 minutes.
- Scoop out the flesh from the cooked sweet potatoes and place in a blender. Carefully add 1 cup of the stewing liquid and the cashew butter to the blender, then puree until smooth. Add the puree to the stew and stir well. Simmer to thicken, 5 minutes, then season with salt and pepper. Remove the herb bundle and serve the stew garnished with the bacon bits and parsley leaves.
Nutrition Facts : Calories 361 calorie, Fat 11.5 grams, SaturatedFat 3.7 grams, Cholesterol 106 milligrams, Sodium 319 milligrams, Carbohydrate 21.7 grams, Fiber 4.1 grams, Protein 42.1 grams, Sugar 7.2 grams
SKILLET BEEF AND POTATOES
Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain. , Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture., In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts : Calories 320 calories, Fat 16g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 487mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
BEEF CHEEKS WITH SWEET POTATO PUREE
Make and share this Beef Cheeks With Sweet Potato Puree recipe from Food.com.
Provided by ImPat
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 180°C.
- To make the Bouquet Garni, gather herbs in a small square of muslin and tie with kitchen string to secure.
- Heat half of the oil in a large, ovenproof casserole dish over a medium-high heat and cook the beef cheeks in 2 batches for 8 minutes each batch, until browned all over and set aside.
- Heat remaining oil in the dish over a medium heat and add onion, celery, carrot and leek and cook, stirring, for 5 minutes or until softened and lightly browned.
- Return beef cheeks to dish with the stock, tomato, wine, lemon zest and bouquet garni and season with salt and pepper and bring to the boil.
- Transfer dish to the oven and cook, covered for 2 hours.
- Stir in eschallots and mushrooms and cook, uncovered for a further 40 minutes or until sauce has thickened and beef is very tender.
- Remove from and reserve beef, eschallots and mushrooms; strain the sauce and discard vegetables and then return beef, eschallots and mushrooms to strained sauce.
- Meanwhile cook potato in a large saucepan of boiling water over a medium heat for 15 minutes or until tender, drain and pass through a potato rice and then stir in milk and butter and season with salt and pepper.
- Lightly spray a large frying pan with oil and heat over a medium heat and cook zucchini ribbons for 4 minutes or until just tender and season with salt and pepper.
- TIP 1 - for a shortcut use a pre-prepared bouquet garni made with dry herbs.
- TIP 2 - for a more intensely flavoured mash, try roasting instead of boiling the potatoes before mashing them.
- TIP 3 - if you prefer a chunky sauce, omit straining the sauce, in step 8, so that you retain all the vegetables.
Nutrition Facts : Calories 325.8, Fat 10.2, SaturatedFat 3.8, Cholesterol 12.5, Sodium 799.3, Carbohydrate 49.1, Fiber 8.9, Sugar 15.3, Protein 9.1
OVEN BEEF STEW WITH SWEET POTATOES
Make and share this Oven Beef Stew With Sweet Potatoes recipe from Food.com.
Provided by Barb G.
Categories Stew
Time 2h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees.
- In a oven proof Dutch oven or large casserole pan (with lid), combine all the ingredients EXCEPT the broth and soup,MIXING WELL.
- In a seperate bowl, blend the broth with the soup and pour over meat mixture.
- Cover and bake 2 to 3 hours.
- Check after 2 hours to see if the meat is tender and cooked throughout.
- If to much liquid has evaporated, add a cup or two more of beef broth, stir the mixture and bake and additional 15 minutes.
- NOTE: When making this stew I used V-8 instead of tomato bisque. Also mixed 2 tablespoons cornstarch with 1/4 cup water to thicken broth for gravy.
BIG PAPA'S HOMEMADE BEEF STEW
This is my absolute favorite beef stew. I spent the better part of two years changing and altering ingredients until it was perfect. Hope you enjoy; everyone I've fed it to does!
Provided by Mark J. Biggs
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h35m
Yield 6
Number Of Ingredients 15
Steps:
- Heat vegetable oil in a large skillet over high heat; sear beef until browned on all sides, about 5 minutes. Transfer beef and oil to a large pot.
- Mix water, carrots, onion, celery, Worcestershire sauce, salt, sugar, pepper, paprika, garlic, bay leaves, and allspice with beef; cover pot and simmer over low heat for 1 1/2 hours. Add potatoes to stew, cover pot, and simmer until potatoes are tender, about 40 minutes more.
Nutrition Facts : Calories 273.5 calories, Carbohydrate 19.8 g, Cholesterol 65.3 mg, Fat 10.7 g, Fiber 3.2 g, Protein 24.3 g, SaturatedFat 2.9 g, Sodium 875 mg, Sugar 4.6 g
SLOW COOKED BEEF CHEEK
The beef is so tender you can cut it with a spoon! Serve with potato fondant and Roasted beetroot.
Provided by inorman1987
Time 7h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Take the beef cheeks and trim the large fatty membrane off (or ask you butcher to do this). If the cheeks are whole, cut in half so you have four pieces of meat. Place the beef cheeks in a container and add the wine, garlic and thyme. Season with salt and pepper and place in the refrigerator for up to 24 hours but a minimum of 3.
- Preheat the oven to 1460C/ Fan 140C/ gas 3. Remove the meat and reserve the marinade. Heat the oil in a frying pan and brown the cheeks, one at a time and then place in a casserole dish. Finely chop the onion and fry in the meat juices and then add to the casserole. Add the marinade and balsamic vinegar to the pan use to deglaze. Bring the mixture to the boil and simmer for 2 minutes to burn off the alcohol. Add to the casserole with the pint of stock and bay leaves. Season with salt and pepper. Cover the casserole dish and place in the oven for 4 hours. Turn the meat every hour.
- Trim the tops off the beetroot so only an inch remains. Leave the roots on. Place in a roasting tray with the oil, garlic and thyme and roast for 2 hours at 160C/ fan 140C/ gas 3. Remove once beetroot feels tender to the touch.
- After 4 hours remove the lid to the casserole and cook for the remaining 2 hours uncovered. Baste the meat regularly. Once the beetroot is tender to the touch it is ready. Remove and allow to cool slightly.
- For the fondant potatoes peel the potatoes one at a time and cut down into rectangular shapes. Make the potatoes even in size and halve them. Melt the butter over a medium heat in a saucepan. Stand the potatoes in the butter once it is bubbling, leave them to brown for 5-6 minutes without moving them. Then turnover and leave for another 5-6 minutes. Then add the stock (CAUTION: the butter will spit when it comes into contact with the stock), garlic and thyme. Reduce the heat so the stock is simmering. Cover the pan and leave the stock to reduce. The potatoes are cooked when a knife can easily be inserted into the side of them (around 10 minutes). Remove from the heat but leave in the pan to stay warm.
- Turn off the oven. Peel the beetroot, being careful not to burn your fingers. Slice thinly and place on an oven tray and place in the oven to stay warm.
- Remove the beef. Place 10 ladles of the liquid into a frying pan. Cover the meat so it keeps warm. Bring the liquid to the boil and allow to reduce until it is syrupy. Stir regularly.
- Remove the potato fondant from the saucepan and discard the stock. Plate up with the beef, beetroot and sauce.
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