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Slow Cooked Beef Brisket filled Yorkshire pudding Ingredients: Beef brisket (approx. 700g–1kg, depending on size) 1 onion 400ml beef stock 2 bay leaves 80ml red wine 3 tbsp gravy granules Salt and pepper Creamy Mash - 3 potatoes - 50g butter - 30ml milk - Salt and pepper To... Serve - 2 @marksandspencerfood Giant Yorkshire Puddings & tenderstem broccoli Method: - Add the sliced onion, beef stock, red wine, bay leaves, rosemary and a good seasoning of salt and pepper to your slow cooker. Place the beef brisket into the liquid, making sure it’s sitting nicely in the stock. - Cook on high for 5 hours, or until the beef is lovely and tender and easily pulls apart. - Remove the beef from the slow cooker and shred using two forks, discarding any excess fat. - Add the gravy granules to the slow cooker juices, stirring well until combined and thickened. Return around half the shredded beef to the slow cooker and mix through the gravy until fully coated. - For the mash, add the peeled and chopped potatoes to a pan of salted boiling water. Cook until soft, then drain well. Add the butter, milk and seasoning to the potatoes. Mash until smooth, creamy and buttery. - Heat the giant Yorkshire puddings according to the packet instructions, and cook the tenderstem broccoli. - To assemble, spoon a generous layer of creamy mash into each Yorkshire pudding, tenderstem broccoli and pile in the shredded beef brisket.show more

hopecrosbyeats

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Vietnamese Beef Stew (Bò Kho) Ingredients 800g–1kg beef (chuck, shank, or brisket), cut into 3–4 cm cubes 3–4 carrots, cut into large chunks 3–4 potatoes, cut into cubes 1 cup frozen peas 1 onion, cut into wedges 4–5 garlic cloves, minced 2–3 tbsp tomato paste 500–700ml beef stock (or water + 1 beef bouillon cube) 100–150ml red wine (optional) 2 tbsp oil or butter 1 tbsp flour (to sear beef and thicken sauce) Seasonings: salt, pepper, 1–2 bay leaves, a little thyme or rosemary, 1 tbsp soy sauce/Worcestershire sauce (if available) Chopped parsley for garnish Instructions Marinate beef: Wash and pat dry the beef. Toss with a little salt, pepper, and flour. Let rest for 15–20 minutes. Sear beef: Heat oil in a heavy pot (Dutch oven or cast iron). Brown beef on all sides in batches (don’t overcrowd). Remove and set aside. Sauté aromatics: In the same pot, add onion and cook until softened. Add garlic and tomato paste, stir for 1–2 minutes until fragrant and red in color. Simmer: Return beef to the pot. Pour in red wine (if using) to deglaze. Add beef stock, bay leaves, and herbs. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1–1¼ hours until beef is tender. Add vegetables: Add carrots and potatoes, simmer for another 25–35 minutes until vegetables are soft. Finally, add peas and cook for 5 minutes. Finish: Adjust seasoning to taste. For a thicker sauce, mix a little flour with broth and stir back in. Turn off heat, sprinkle with parsley, and serve.

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Senio

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If fall had a flavor, it’d be this beef stew 🍂🥩 Tender beef, potatoes and carrots slow-braised in a rich red wine gravy. This is one of those meals that makes the whole house smell incredible. CLASSIC BEEF STEW 3 lbs boneless beef chuck, cut into 1½-inch chunks 2 tsp salt 1 tsp black pepper 3 tbsp olive oil 2 medium yellow onions, chopped 7 cloves garlic, smashed 2 tbsp balsamic vinegar 1½ tbsp tomato paste ¼ cup all-purpose flour 2 cups dry red wine 2 cups beef broth 2 cups water 1 bay leaf ½ tsp dried thyme 1½ tsp sugar 4 large carrots, cut into chunks 1 lb baby Yukon potatoes, halved Fresh parsley to finish HOW TO MAKE IT: Preheat your oven to 325°F. Pat the beef dry, season with salt and pepper, then sear it in olive oil in batches until you get a good brown crust. Remove and set aside. Add the onions, garlic and balsamic vinegar to the pot, scraping up all those browned bits. Cook about 5 minutes, then add the tomato paste and cook another minute. Add the beef back in, sprinkle with flour and stir until everything is coated. Pour in the red wine, beef broth and water, then add the bay leaf, thyme and sugar. Bring it to a boil, cover and place in the oven for 2 hours. Add your carrots and potatoes, cover again and cook for another hour, or until the beef is fall-apart tender and the veggies are cooked through. Finish with fresh parsley and serve it up with some crusty bread. 🤌 Simple. Hearty. One of the best meals you can make when the weather starts cooling down. #dadsoftiktok #dad #dadbod #fall

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خديجة💙

10,739 просмотров • 2 месяцев назад

30-Minute Beef Rigatoni🍝 Ingredients: * 1 lb ground beef * 1 yellow onion, diced * 1 bulb garlic, diced * 1/2 tbsp smoked paprika * 1/2 tbsp garlic powder * 1.5 tbsp Italian herbs * 6 oz tomato paste * 3 cups beef stock * 1 cup heavy cream * 1 box rigatoni * Salt and pepper, to taste * 1 cup Parmesan cheese Instructions: 1. Brown the ground beef in a large pan. Add the diced onion and sauté until translucent. 2. Add the garlic, smoked paprika, garlic powder, and Italian herbs. Stir for about 2 minutes on medium heat. 3. Stir in the tomato paste, mixing well with the meat. 4. Meanwhile, bring a pot of salted water to a boil and cook the rigatoni according to package instructions (about 13 minutes). 5. Add the beef stock and heavy cream to the main pan. Stir, bring to a boil, then reduce to a simmer for about 5 minutes. 6. Add the cooked rigatoni directly into the pan. Turn off the heat and stir until fully combined. 7. Fold in the Parmesan cheese, season with salt and pepper to taste, and serve. #rigatoni #easyrecipes #creamyrecipes #creamypasta

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Winn Blair

70,500 просмотров • 1 месяц назад

Ground Beef with Pasta and Peas 🤤 🥩 Ingredients: 500g ground beef 1 onion diced 200 grams frozen peas 500 grams small pasta like ditali or tubetti 1 tbsp tomato paste 1 carton of beef stock 1 cup of parmigiano reggiano cheese 1 tbsp olive oil Salt and pepper to taste 🥩 Instructions: 1. Add oil and ground beef to your pot and brown off the beef 2. Add onions and cook for 2 minutes 3. Add the pasta and cook off for 1 minute 4. Add the beef stock 5. Let cook till pasta is almost totally done 6. Add peas and cook for a minute 7. Close heat and add Parmesan cheese 8. Serve up

Ground Beef with Pasta and Peas 🤤 🥩 Ingredients: 500g ground beef 1 onion diced 200 grams frozen peas 500 grams small pasta like ditali or tubetti 1 tbsp tomato paste 1 carton of beef stock 1 cup of parmigiano reggiano cheese 1 tbsp olive oil Salt and pepper to taste 🥩 Instructions: 1. Add oil and ground beef to your pot and brown off the beef 2. Add onions and cook for 2 minutes 3. Add the pasta and cook off for 1 minute 4. Add the beef stock 5. Let cook till pasta is almost totally done 6. Add peas and cook for a minute 7. Close heat and add Parmesan cheese 8. Serve up

Steve Droulis

357,700 просмотров • 9 дней назад

Nilagang Baka (Filipino Beef and Vegetable Soup) A cozy, comforting soup of tender beef ribs simmered in a savory broth with hearty vegetables. Best enjoyed with steamed rice and a bit of fish sauce on the side. Ingredients * 4 lbs beef ribs, cut into single pieces * 1 large onion, halved * 1 Tbsp garlic powder * 1 Tbsp black pepper * 1 Tbsp kosher salt * 2–3 beef bouillon cubes * 8 cups water * 2–3 bay leaves * 2–3 ears yellow corn, cut into thirds * 2 russet potatoes, cut into large chunks * 1 bunch bok choy, cleaned and trimmed * 2 Tbsp fish sauce (or to taste) Instructions 1. Cook the Beef: In a pressure cooker or Instant Pot, combine beef ribs, onion, garlic powder, bouillon cubes, pepper, bay leaves, and water. Pressure cook on high for 15 minutes, then let it naturally release for another 15 minutes before opening the lid. No pressure cooker? Simmer on the stovetop for 2–3 hours until ribs are fork-tender. Add water if the broth reduces too much or becomes too salty. 2. Cook the Vegetables: While the beef is cooking, boil potatoes in salted water until fork-tender (15–18 minutes). Add corn and simmer for another 5 minutes. Blanch bok choy for 1 minute and set aside. 3. Adjust the Broth: Once the beef is done, taste the broth. Adjust with more bouillon, salt, or fish sauce as needed. 4. Assemble and Serve: Add the cooked vegetables to the beef broth. Serve hot with steamed white rice and extra fish sauce on the side if desired. Enjoy! #nilagangbaka #bulalo #beefsoup #filipino #filipinofood #easyrecipe #easy #recipe #food #foodies #foodlover #dinner #lunch #dinnerideas #lunchideas

Nilagang Baka (Filipino Beef and Vegetable Soup) A cozy, comforting soup of tender beef ribs simmered in a savory broth with hearty vegetables. Best enjoyed with steamed rice and a bit of fish sauce on the side. Ingredients * 4 lbs beef ribs, cut into single pieces * 1 large onion, halved * 1 Tbsp garlic powder * 1 Tbsp black pepper * 1 Tbsp kosher salt * 2–3 beef bouillon cubes * 8 cups water * 2–3 bay leaves * 2–3 ears yellow corn, cut into thirds * 2 russet potatoes, cut into large chunks * 1 bunch bok choy, cleaned and trimmed * 2 Tbsp fish sauce (or to taste) Instructions 1. Cook the Beef: In a pressure cooker or Instant Pot, combine beef ribs, onion, garlic powder, bouillon cubes, pepper, bay leaves, and water. Pressure cook on high for 15 minutes, then let it naturally release for another 15 minutes before opening the lid. No pressure cooker? Simmer on the stovetop for 2–3 hours until ribs are fork-tender. Add water if the broth reduces too much or becomes too salty. 2. Cook the Vegetables: While the beef is cooking, boil potatoes in salted water until fork-tender (15–18 minutes). Add corn and simmer for another 5 minutes. Blanch bok choy for 1 minute and set aside. 3. Adjust the Broth: Once the beef is done, taste the broth. Adjust with more bouillon, salt, or fish sauce as needed. 4. Assemble and Serve: Add the cooked vegetables to the beef broth. Serve hot with steamed white rice and extra fish sauce on the side if desired. Enjoy! #nilagangbaka #bulalo #beefsoup #filipino #filipinofood #easyrecipe #easy #recipe #food #foodies #foodlover #dinner #lunch #dinnerideas #lunchideas

Gideon General

1,600,000 просмотров • 1 год назад

Beef Cheeks with creamy mash and a pepper sauce to bath in 🛀🏿 🥩 🇫🇷 P.s always pat your cheeks Ingredients: Slow cooked Beef: * X2 Beef cheeks * 3 Tbsp four (coat Beef) * 1 white onion diced * 2 carrots diced * 8 small celery sticks diced * 1 garlic bulb halved * 2 tbsp tomato puree * 1 whole bottle red wine * 1litre beef stock * 2 rosemary sprigs * Handful of fresh thyme * Handful of fresh black peppercorns * 4 bay leaves Creamy Mash Potato: * 4 Maris piper potato’s * 4 tbsp cubed butter * 1/4 cup cream * Splash of milk to loosen * 1 tsp salt / pepper * 1 tsp Dijon mustard Peppercorn sauce: * Handful of fresh peppercorns * 4 shallots diced * 2 tbsp brandy * 1 ladle of reduced braising liquid * 1/2 cup cream * 1 tsp Dijon mustard * 1 tbsp Worcestershire sauce * 1 tsp salt * Chives (garnish) Method: 1. Dry cheeks and flour before searing in hot pan for couple minutes in each side 2. Remove and add vegetables, garlic and cook for 5 mins 3. Add tomato paste and cook for another 5 mins 4. Add Beef cheeks with beef stock and herbs and peppercorns add cartouche and cook at 140 degrees C for 4 1/2 hours 5. Strain the liquid and reduce by half (save a ladle for peppercorn sauce 6. Boil peeled potatoes for 30 mins until soft 7. Minced potato add butter cream Dijon mustard and salt and pepper to taste 8. Crush black peppercorns add to dry pan with butter 9. Add shallots and sauté for few mins before adding brandy and flambé 10. Then add your cream Dijon mustard and Worcestershire sauce until you reach desired consistency Recipe inspo @Danny Huynh @jaaf.mp4 #peppercornsauce #beef #comfort #recipe #France

Beef Cheeks with creamy mash and a pepper sauce to bath in 🛀🏿 🥩 🇫🇷 P.s always pat your cheeks Ingredients: Slow cooked Beef: * X2 Beef cheeks * 3 Tbsp four (coat Beef) * 1 white onion diced * 2 carrots diced * 8 small celery sticks diced * 1 garlic bulb halved * 2 tbsp tomato puree * 1 whole bottle red wine * 1litre beef stock * 2 rosemary sprigs * Handful of fresh thyme * Handful of fresh black peppercorns * 4 bay leaves Creamy Mash Potato: * 4 Maris piper potato’s * 4 tbsp cubed butter * 1/4 cup cream * Splash of milk to loosen * 1 tsp salt / pepper * 1 tsp Dijon mustard Peppercorn sauce: * Handful of fresh peppercorns * 4 shallots diced * 2 tbsp brandy * 1 ladle of reduced braising liquid * 1/2 cup cream * 1 tsp Dijon mustard * 1 tbsp Worcestershire sauce * 1 tsp salt * Chives (garnish) Method: 1. Dry cheeks and flour before searing in hot pan for couple minutes in each side 2. Remove and add vegetables, garlic and cook for 5 mins 3. Add tomato paste and cook for another 5 mins 4. Add Beef cheeks with beef stock and herbs and peppercorns add cartouche and cook at 140 degrees C for 4 1/2 hours 5. Strain the liquid and reduce by half (save a ladle for peppercorn sauce 6. Boil peeled potatoes for 30 mins until soft 7. Minced potato add butter cream Dijon mustard and salt and pepper to taste 8. Crush black peppercorns add to dry pan with butter 9. Add shallots and sauté for few mins before adding brandy and flambé 10. Then add your cream Dijon mustard and Worcestershire sauce until you reach desired consistency Recipe inspo @Danny Huynh @jaaf.mp4 #peppercornsauce #beef #comfort #recipe #France

Lochan Nowacki

259,500 просмотров • 21 дней назад

Hot Honey Beef & Sweet Potato Bowls Makes 5 Servings Macros per serving 627 Calories 50g Protein 18g Fat 69g Carbs Ingredients Beef - 1000g Extra Lean Ground Beef - 1 Onion - 2 Tsp Salt, Pepper, Garlic Powder & Paprika - Water to adjust Sweet Potatoes - 1500g Sweet Potatoes - Avocado Oil - 2 Tsp Salt, Garlic Powder, Paprika & Pepper - 1.5 Tsp Cinnamon Broccoli - 625g Broccoli - Avocado Oi - 2 Tsp Salt, Onion Powder, Paprika - 1 Tsp Garlic Powder & Pepper Hot Honey Sauce - 50ml Honey - 50ml Hot Sauce How to Make 1. Cut your potatoes into cubes and lay them flat on a baking sheet. 2. Spray with avocado oil, add the seasonings listed and cook at 425F for 40-45 minutes (flipping half way through). 3. Remove the potatoes when done and add broccoli to the same sheet. Spray with avocado oil, add the seasonings listed and cook at 425F for 20-25 minutes flipping half way. 4. Cook ground beef in a pen on medium heat, wait 5-6 minutes before flipping. 5. Break down the beef and add 1 onion. 6. When the beef is fully cooked at the seasonings listed and mix with the beef. Add water so the beef doesn’t get dry (10-15ml at a time) 7. Serve into 5 containers and drizzle hot honey sauce on top. #highproteinmeals #highprotein #dinnerideas #macrofriendly #beefmeals [high protein meals, easy dinner ideas, easy high protein meals, easy recipe, beef and sweet potato meals, weight loss meals, weight gain meals, bulking, cutting]

Hot Honey Beef & Sweet Potato Bowls Makes 5 Servings Macros per serving 627 Calories 50g Protein 18g Fat 69g Carbs Ingredients Beef - 1000g Extra Lean Ground Beef - 1 Onion - 2 Tsp Salt, Pepper, Garlic Powder & Paprika - Water to adjust Sweet Potatoes - 1500g Sweet Potatoes - Avocado Oil - 2 Tsp Salt, Garlic Powder, Paprika & Pepper - 1.5 Tsp Cinnamon Broccoli - 625g Broccoli - Avocado Oi - 2 Tsp Salt, Onion Powder, Paprika - 1 Tsp Garlic Powder & Pepper Hot Honey Sauce - 50ml Honey - 50ml Hot Sauce How to Make 1. Cut your potatoes into cubes and lay them flat on a baking sheet. 2. Spray with avocado oil, add the seasonings listed and cook at 425F for 40-45 minutes (flipping half way through). 3. Remove the potatoes when done and add broccoli to the same sheet. Spray with avocado oil, add the seasonings listed and cook at 425F for 20-25 minutes flipping half way. 4. Cook ground beef in a pen on medium heat, wait 5-6 minutes before flipping. 5. Break down the beef and add 1 onion. 6. When the beef is fully cooked at the seasonings listed and mix with the beef. Add water so the beef doesn’t get dry (10-15ml at a time) 7. Serve into 5 containers and drizzle hot honey sauce on top. #highproteinmeals #highprotein #dinnerideas #macrofriendly #beefmeals [high protein meals, easy dinner ideas, easy high protein meals, easy recipe, beef and sweet potato meals, weight loss meals, weight gain meals, bulking, cutting]

Johnny

468,900 просмотров • 3 месяцев назад

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

Slow Cooker Birria Carnivore Tacos Ingredients •2-3 lbs boneless chuck roast •1 tablespoon tallow, ghee or butter •coarse ground salt and fresh ground pepper •4 dried Guajillo chiles •5-6 Chipotle chilis in adobo (from a can) •1 medium white onion, roughly sliced •8 whole cloves garlic, smashed •32 oz beef stock •1 tablespoon tomato paste •1 14.5 oz can Fire roasted diced tomatoes •¼ cup Apple cider vinegar •1 tablespoon ground cumin •1 tablespoon dried oregano •1 cinnamon stick •3 dry bay leaves •1 teaspoon smoked paprika •½ tablespoon ginger •1 tsp ground coriander Carnivore Tortilla •1 egg •1/2 cup shredded cheddar cheese Combine ingredients & pan fry in butter until crispy Instructions Cooking the Beef/Consomé: 1. Heat avocado oil in a cast iron skillet over high heat for 4-5 minutes. 2. Liberally salt and pepper beef, add to hot skillet, and sear on both sides, 5-6 minutes a side. 3. Add beef to slow cooker with remaining ingredients, and stir. Cook on low heat, covered, for 8 hours. 4. After 8 hours, remove beef to a rimmed baking sheet, and shred with 2 forks. 5. Remove bay leaves and cinnamon stick from crock pot and discard. 6. Using a high powered blender or immersion blender, blend everything until a smooth sauce forms. 7. Transfer sauce back to slow cooker to keep warm. 8. Add 1 ½ to 2 cups of sauce to shredded beef and toss to coat. Tacos: 1. To one half of the tortilla, add cheese, then meat. 2. Fry 2-3 minutes over medium heat, then flip other side to make a half moon. 3. Add a small ladle of consume to the top of the tortilla. 4. Flip over, and fry 2-3 minutes more.

CarnivoreJT

72,140 просмотров • 3 лет назад

Smothered Hamburger Steak & Onion Gravy 🤎 If you’ve got ground beef and you’re tired of making the same thing, try this! These homemade hamburger steaks are smothered in a rich onion gravy and are the definition of comfort food. Ingredients: Hamburger Steaks * 2 lbs ground beef * 1 egg * ½ cup breadcrumbs * 2 tbsp Worcestershire sauce * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp paprika * 1 tsp seasoning salt * ½ tsp black pepper Onion Gravy * 1 large onion, sliced * 2 tbsp butter * 2 tbsp flour * 2½ cups beef broth * 1 tbsp Worcestershire sauce * ½ tsp garlic powder * ½ tsp onion powder * Black pepper, to taste Instructions: 1. Mix the ground beef with the egg, breadcrumbs, Worcestershire sauce, and seasonings. 2. Form into 5–6 oval patties. 3. Brown the patties in a hot skillet for about 4–5 minutes per side, then remove and set aside. 4. Add butter and sliced onions to the same skillet and cook until soft and golden. 5. Sprinkle in the flour and stir for about 1 minute. 6. Slowly pour in the beef broth while stirring. 7. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. 8. Let the gravy simmer until it begins to thicken. 9. Add the hamburger steaks back to the skillet and spoon the gravy over them. 10. Cover and simmer for 10–15 minutes, or until the meat is fully cooked and the gravy is thick. Serve over creamy mashed potatoes or rice with your favorite vegetable on the side. 🤤 Save this one for your next comfort-food dinner! #HamburgerSteak #GroundBeefRecipes #ComfortFood #DinnerIdeas #EasyRecipes

Smothered Hamburger Steak & Onion Gravy 🤎 If you’ve got ground beef and you’re tired of making the same thing, try this! These homemade hamburger steaks are smothered in a rich onion gravy and are the definition of comfort food. Ingredients: Hamburger Steaks * 2 lbs ground beef * 1 egg * ½ cup breadcrumbs * 2 tbsp Worcestershire sauce * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp paprika * 1 tsp seasoning salt * ½ tsp black pepper Onion Gravy * 1 large onion, sliced * 2 tbsp butter * 2 tbsp flour * 2½ cups beef broth * 1 tbsp Worcestershire sauce * ½ tsp garlic powder * ½ tsp onion powder * Black pepper, to taste Instructions: 1. Mix the ground beef with the egg, breadcrumbs, Worcestershire sauce, and seasonings. 2. Form into 5–6 oval patties. 3. Brown the patties in a hot skillet for about 4–5 minutes per side, then remove and set aside. 4. Add butter and sliced onions to the same skillet and cook until soft and golden. 5. Sprinkle in the flour and stir for about 1 minute. 6. Slowly pour in the beef broth while stirring. 7. Add Worcestershire sauce, garlic powder, onion powder, and black pepper. 8. Let the gravy simmer until it begins to thicken. 9. Add the hamburger steaks back to the skillet and spoon the gravy over them. 10. Cover and simmer for 10–15 minutes, or until the meat is fully cooked and the gravy is thick. Serve over creamy mashed potatoes or rice with your favorite vegetable on the side. 🤤 Save this one for your next comfort-food dinner! #HamburgerSteak #GroundBeefRecipes #ComfortFood #DinnerIdeas #EasyRecipes

Zhane Williams

3,100,000 просмотров • 3 месяцев назад

freezer food for friends pt. 11: shepherd’s pie! Technically this one is a cottage pie since we’re using beef instead of lamb but both are delish. Recipe below! 1 large yellow onion, finely diced 3-4 carrots, finely diced 3 cloves garlic, minced 1.5 tbsp chopped fresh herbs (equal parts rosemary, thyme, and sage) 1 lb ground beef or lamb 3 tbsp tomato paste 1 cup beef stock 1 tbsp flour 2-3 tsp Worcestershire sauce 1 cup frozen peas 3-4 russet potatoes, cut into chunks 1.5 cups Irish cheddar, grated 1/2 cup butter 1/2 cup whole milk 1/4 cup heavy cream Kosher salt Black pepper Heat large pan over medium heat, melt 2 tbsp of butter and add onions and carrots. Season with salt and cook for 5 minutes stirring occasionally until onions and carrots have softened. Add garlic and half the herbs and cook for an addition 1-2 mins. Clear a space in the pan, add another tbsp of butter and add ground beef. Season with salt and brown ground beef stirring in carrots and onions. Add remaining herbs and tomato paste. Season with salt and pepper. Stir until tomato paste is fully combined and coating the beef and veg. Let cook for an additional 3-4 minutes. Add 1 tbsp flour and stir until combined. Add beef stock and Worcestershire sauce and simmer until most of the liquid has reduced. Taste for seasoning and adjust. Stir in peas and remove from heat. In a large pot, cover potatoes with cold water, salt, cover and bring to a boil. Cook for 15-20 minutes until fork tender. Run potatoes through a food mill or mash. Add milk, cream and remaining butter, melted. Add cheese and a few pinches of salt and stir to combine. Taste for seasoning and adjust as needed. Spread beef and vegetable mixture evenly in a baking pan and top with mashed potatoes. Score the mashed potatoes with a fork if desired. If freezing, let cool, wrap with plastic wrap and foil and freeze. To reheat, cover with foil and bake at 350°F for 1 hour 15 min - 1 hour 30 min. Remove foil for the last 15 minutes, place under broiler for the last 5 minutes to brown the top! Let rest for 10-15 mins before serving. Tip: remove from freezer in the morning and place in fridge until ready to bake later that day for faster cooking time. #freezermeals #mealprepideas #mealprep #freezerfood #fyp

freezer food for friends pt. 11: shepherd’s pie! Technically this one is a cottage pie since we’re using beef instead of lamb but both are delish. Recipe below! 1 large yellow onion, finely diced 3-4 carrots, finely diced 3 cloves garlic, minced 1.5 tbsp chopped fresh herbs (equal parts rosemary, thyme, and sage) 1 lb ground beef or lamb 3 tbsp tomato paste 1 cup beef stock 1 tbsp flour 2-3 tsp Worcestershire sauce 1 cup frozen peas 3-4 russet potatoes, cut into chunks 1.5 cups Irish cheddar, grated 1/2 cup butter 1/2 cup whole milk 1/4 cup heavy cream Kosher salt Black pepper Heat large pan over medium heat, melt 2 tbsp of butter and add onions and carrots. Season with salt and cook for 5 minutes stirring occasionally until onions and carrots have softened. Add garlic and half the herbs and cook for an addition 1-2 mins. Clear a space in the pan, add another tbsp of butter and add ground beef. Season with salt and brown ground beef stirring in carrots and onions. Add remaining herbs and tomato paste. Season with salt and pepper. Stir until tomato paste is fully combined and coating the beef and veg. Let cook for an additional 3-4 minutes. Add 1 tbsp flour and stir until combined. Add beef stock and Worcestershire sauce and simmer until most of the liquid has reduced. Taste for seasoning and adjust. Stir in peas and remove from heat. In a large pot, cover potatoes with cold water, salt, cover and bring to a boil. Cook for 15-20 minutes until fork tender. Run potatoes through a food mill or mash. Add milk, cream and remaining butter, melted. Add cheese and a few pinches of salt and stir to combine. Taste for seasoning and adjust as needed. Spread beef and vegetable mixture evenly in a baking pan and top with mashed potatoes. Score the mashed potatoes with a fork if desired. If freezing, let cool, wrap with plastic wrap and foil and freeze. To reheat, cover with foil and bake at 350°F for 1 hour 15 min - 1 hour 30 min. Remove foil for the last 15 minutes, place under broiler for the last 5 minutes to brown the top! Let rest for 10-15 mins before serving. Tip: remove from freezer in the morning and place in fridge until ready to bake later that day for faster cooking time. #freezermeals #mealprepideas #mealprep #freezerfood #fyp

katie

422,000 просмотров • 8 месяцев назад

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

Crockpot Meatloaf with Potatoes & Veggies. This is the perfect weeknight dinner Ingredients Potatoes & Veggies 1 bag baby potatoes ½ bag baby carrots 1 cup green beans, optional ½ tsp salt ½ tsp garlic powder ½ tsp onion powder Meatloaf 2 Ibs ground beef ½ sweet onion, chopped 2 tbsp parsley 1 cup crushed Ritz crackers 1 packet Lipton Onion Soup Mix 2 eggs ½ cup ketchup ½ cup milk 1 tbsp Worcestershire sauce ½ tbsp Italian seasoning ½ tbsp garlic powder ½ tsp salt Topping ¾ cup ketchup 3 tbsp brown sugar Directions Add the baby potatoes, carrots, and optional green beans to the bottom of your slow cooker. Season with salt, garlic powder, and onion powder, then toss to coat. In a large bowl, combine the ground beef, chopped onion, parsley, crushed Ritz crackers, Lipton onion soup mix, eggs, ketchup, milk, Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix until just combined. Shape the meat mixture into a loaf and place it in the center of the slow cooker, arranging the potatoes and vegetables around it. Cover and cook on LOW for 7-8 hours or HIGH for about 5 hours, until the meatloaf reaches an internal temperature of 160°F and the potatoes and carrots are fork-tender. In a small bowl, mix together the ketchup and brown sugar. Spread evenly over the top of the meatloaf. Carefully remove the meatloaf and let it rest for 5-10 minutes before slicing. Serve with the potatoes and veggies. 🎥 cookingwithcaitlynskitchen | IG

𝕏 Cuisines

12,571 просмотров • 2 месяцев назад

Let’s make a cozy crockpot stew 🍂🤎 Ingredients * 3 lbs chuck roast * Steak seasoning, to taste * 1 spoonful flour * 1 can tomato paste * 48 oz beef broth * Stew seasoning * 1 bunch celery * 1 white onion * 6 garlic cloves * Carrots, as desired * Potatoes, as desired * Fresh rosemary * Bay leaves * Olive oil, for sautéing the meat Instructions 1. Prepare the meat: Cut the chuck roast into chunks and season with kinders or any steak seasoning. Lightly coat with flour. 2. Sear the meat: Heat olive oil in a pan and brown the meat on all sides. 3. Add everything to the crockpot: Transfer the seared meat to the crockpot. Add the tomato paste, beef broth, stew seasoning, celery, onion, garlic, carrots, potatoes, rosemary, and bay leaves. 4. Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through. 5. Serve: Remove the bay leaves and herb stems, then serve warm and enjoy! 🍲🤎 #crockpot #easyrecipe #stew #crocktober #dinnerrecipes @Swanson Broths @McCormick Spices @Kinder's Flavors

Let’s make a cozy crockpot stew 🍂🤎 Ingredients * 3 lbs chuck roast * Steak seasoning, to taste * 1 spoonful flour * 1 can tomato paste * 48 oz beef broth * Stew seasoning * 1 bunch celery * 1 white onion * 6 garlic cloves * Carrots, as desired * Potatoes, as desired * Fresh rosemary * Bay leaves * Olive oil, for sautéing the meat Instructions 1. Prepare the meat: Cut the chuck roast into chunks and season with kinders or any steak seasoning. Lightly coat with flour. 2. Sear the meat: Heat olive oil in a pan and brown the meat on all sides. 3. Add everything to the crockpot: Transfer the seared meat to the crockpot. Add the tomato paste, beef broth, stew seasoning, celery, onion, garlic, carrots, potatoes, rosemary, and bay leaves. 4. Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is tender and the vegetables are cooked through. 5. Serve: Remove the bay leaves and herb stems, then serve warm and enjoy! 🍲🤎 #crockpot #easyrecipe #stew #crocktober #dinnerrecipes @Swanson Broths @McCormick Spices @Kinder's Flavors

Drea Maree

23,800 просмотров • 22 дней назад