Olive Garden Pasta Fagiol

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 tsp. tabasco sauce
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Instructions

• Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
• Before serving, cook pasta according to package directions. Drain and add to soup.

Ground Beef and veggie soup

Ingredients:

• 1 pound ground beef
• 1/2 onion chopped
• 1 tablespoon flour
• 1 can Rotel tomatoes and green chilies
• 1 small can tomato sauce
• 1 can beef broth
• 2 cups of water
• 2 cans whole new potatoes (drained and cut into bite size pieces)
• 1 bag mixed vegetables
• 1/2-1 teaspoon Italian seasoning
• 1 teaspoon chili powder
• 1/4 -1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon celery seed
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 1 cup elbow macaroni

Instructions:

• Brown ground beef and chopped onion, drain off grease.
• In a large soup pot to beef and onions add flour and stir well until well incorporarted. Add other ingredients except for the macaroni and cook on medium heat for 20-25 minutes. Add 1 cup elbow macaroni and cook for 10 minutes. *You can, of course adjust the seasoning to whatever suits your taste.
• Serve piping hot with cornbread or crackers.

PF Changes Mongolian Beef

• 2 teaspoons vegetable oil
• 1/2 teaspoon ginger, minced
• 1 tablespoon garlic, chopped
• 1/2 cup soy sauce
• 1/2 cup water
• 3/4 cup dark brown sugar
• vegetable oil, for frying (about 1 cup)
• 1 lb flank steak
• 1/4 cup cornstarch
• 2 large green onions, sliced on the diagonal into one-inch lengths

Directions:

1. 1
   Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
2. 2
   Don't get the oil too hot.
3. 3
   Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
4. 4
   Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
5. 5
   Remove it from the heat.
6. 6
   Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
7. 7
   Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
8. 8
   Let the beef sit for about 10 minutes so that the cornstarch sticks.
9. 9
   As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
10. 10
    Heat the oil over medium heat until it's nice and hot, but not smoking.
11. 11
    Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
12. 12
    You don't need a thorough cooking here since the beef is going to go back on the heat later.
13. 13
    Stir the meat around a little so that it cooks evenly.
14. 14
    After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
15. 15
    Put the pan back over the heat, dump the meat back into it and simmer for one minute.
16. 16
    Add the sauce, cook for one minute while stirring, then add all the green onions.
17. 17
    Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
18. 18
    Leave the excess sauce behind in the pan.

Crockpot Beef and Broccoli

Ingredients:

1 lb. boneless, beef chuck roast, sliced into thin strips

1 cup beef consumme or beef broth

1/2 cup low sodium soy sauce

1/3 cup dark brown sugar

1 tbsp. sesame oil

3 garlic cloves, minced

2 tbsp. cornstarch

4 tbsp. sauce (from the crockpot after dish is cooked)

Frozen broccoli florets (as many as desired, I believe I used almost 2 cups)

White rice, cooked

Instructions:

1. In the insert of the crockpot, whisk together beef consume, soy sauce, dark brown sugar, sesame oil, and garlic.
2. Gently place your slices of beef in the liquid and toss to coat.
3. Turn crockpot on low and cook for 6 hours.
4. When done, in a small bowl, whisk together cornstarch and cooking liquid to create a slurry, pour into crockpot, stir to mix well. Cook on low for an additional 30 minutes to thicken up the sauce.
5. Toss in your broccoli florets then serve hot over white rice.

*Note about cooking time: Your crockpot may differ in temperature than mine, I suggest cooking this for 4 hours on your first go-round of this dish. 6 hours in the crockpot seems to be giving a lot of people “shredded” beef instead of slices, so decrease cooking time by 2 hours and go from there. Mine turned out fine with 6 hours.

Pan Seared Beef w/ Tarragon

1-1.5 lbs boneless beef top round roast
1/8tsp s&p each
2Tbs EVOO
1 minced shallot
1.5c unsalted chicken broth
2Tbs chopped fresh tarragon
2tbs half and half (optional)

Season meat w/ s&p. Heat 1 tbsp oil and add meat. cook until well browned on each side. Remove from heat and set aside. Add remaining oil to pan and add shallots. cook one minute. Add broth, increase to high heat, and bring to boil. Return roast to pan, reduce to simmer, cover and cook for 18min or until done. Transfer meat to platter and cover. Add tarragon to skillet and cook until liquid is reduced by half (7min). Remove from heat and add half and half if using. Slice meat agst grain and drizzle w/ sauce.

Veggie Beef Soup

HOMEMADE VEGETABLE BEEF SOUP

Read more about it at www.cooks.com/rec/view/0,1648,148188-248197,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 1 - 1 1/2 lbs. stew beef, cut into bite size pieces 3 carrots, sliced 4 med. potatoes, diced 1 med. onion, diced 1 sm. can tomato paste Ketchup (to taste) Garlic powder (to taste) 1 can kitchen cut green beans, drained 1 can corn, drained 1 can stewed tomatoes, drained Soy sauce (to taste) Worcestershire sauce (to taste) Celery salt (to taste) Salt & pepper (to taste) In a large crock pot or Dutch oven, place stew beef, onion, potatoes, stewed tomatoes and cover with water to the halfway point of your pot. Then add the garlic powder, soy sauce, Worcestershire sauce, celery salt, salt and pepper and ketchup to suit your taste. If using a crock pot, cook on setting 4 about 6 to 8 hours. If using a conventional stove top Dutch oven, cook on medium high heat for about 4 to 6 hours. Then about one hour before serving, add tomato paste and stir thoroughly. Then add green beans and corn. Simmer until ready to serve. You may want to add more ketchup again to thicken the soup before serving. Leftovers can be kept refrigerated up to three days. Also, can be frozen and thawed for serving later.

Classic Beef Pot Roast

This recipe is originally from Cooking Light (oct. 2008)

Ingredients

• 1 teaspoon olive oil
• 1 (3-pound) boneless chuck roast, trimmed
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups coarsely chopped onion
• 1 cup dry red wine
• 4 thyme sprigs
• 3 garlic cloves, chopped
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 1 bay leaf
• 4 large carrots, peeled and cut diagonally into 1-inch pieces
• 2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
• Fresh thyme leaves (optional)

Preheat oven to 350°F.

Heat olive oil in a large Dutch oven over medium-high heat. Sprinkle chuck roast with salt and pepper. Add roast to pan; cook 5 minutes, turning to brown on all sides. Remove roast from pan. Add onion to pan; sauté 8 minutes or until tender.

Return browned roast to pan. Add the red wine, thyme sprigs, chopped garlic, beef broth, and bay leaf to pan; bring to a simmer. Cover pan and bake at 350° for 1 1/2 hours or until the roast is almost tender.

Add carrots and potatoes to pan. Cover and bake an additional 1 hour or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard.

Shred meat with 2 forks. Serve roast with vegetable mixture and cooking liquid. Garnish with thyme leaves, if desired.