Tag Archives: beef

beef bourguignon


based on a cooks illustrated recipe with a few changes.
pretty much as good as julia childs famous recipe with a lot less work
1/2 lb salt pork or pork belly cut into 1/4″ pieces
4 lbs chuck roast trimmed ,cut into 1.5-2″ chunks ,trimmings reserved
1 1/2 tsp salt
3 Tbsp butter divided
1 LB baby bella mushrooms quartered if large
1/2 oz dried porcini mushrooms
1 lb frozen pearl onions,thawed
1 tbsp sugar
1/3 cup flour
4 cups beef broth
1 bottle Pinot Noir
2 envelopes unflavored gelatin
1 Tbsp tomato paste
1 Tsp anchovy paste
2 onions chopped
2 carrots chopped into 2″ pieces
1 head garlic unpeeled and separated into cloves and smashed
6 sprigs fresh thyme
2 bay leaves
1/2 tsp peppercorns

preheat the oven to 500
place one oven rack on the lowest level and one on the second lowest
mix the salt and the beef chunks in a bowl and set aside for 30 minutes
line a rimmed cookie sheet with foil
add the mushrooms pearl onions and 1 Tbsp butter to the sheet
at the same time place the remaining 2 Tbsp butter,the salt pork and teh beef scraps in a large roasting pan
place the cookie sheet on the lowest rack and th eroasting pan on the rack above
cook 15 minutes,stiring the mushroom mixture occasionally
remove both pans from the oven and lower the temperature to 325
place the mushroom mixture in a bowl,cover and refrigerate
sprinkle the flour into the roasting pan with salt pork and whisk until dossolved
add the beef broth,2 cups of the wine,the gelatin ,anchovey paste and tomato paste and whisk well
place the carrots.garlic cloves, porcini mushrooms, onions, peppercorns, bay leaves  and thyme and chopped onions in the pan in a single layer
arrange the beef in a single layer on top of the veggies
add water to the pan so the beef chunks are about 3/4 covered you dont want them fully submerged
roast for 90 minutes
stir and cook 90-120 more minutes until the beef is tender ,adding water if needed to keep the beef at least 1/2 submerged
Once the beef is tender remove from oven
using a slotted spoon  transfer the beef and veggies to the bowl with the reserved mushrooms and cover
strain the remaining liquid thru a fine mesh strainer into a large bowl, pressing down to get as much liquid out as possible and discard solids
add the remainder of the wine to the liquid and stir
let sit 10 minutes or so to settle and using a spoon skim off fat
transfer liquid to a large dutch oven, bring to a boil and simmer briskly 15-20 minutes until the sauce has thickened to a creme like consistency
lower heat to medium ,add the beef and mushroom mixture and cook covered 8 minutes or so until the beef is reheated

serves 6


pressure cooker / instapot pot roast


3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4

vietnamese pressure cooked beef stew (Bo Kho)


I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

Meatloaf with bacon and mushrooms


comfort food…. bacon….  yum

1 1/4 lbs ground beef
1/2 lb bacon diced
1 lb mushrooms finely chopped in a food processor
1 onion diced
1 shallot diced
1/2 cup chopped basil
3 Tbsp Worcestershire sauce
1/2 cup ketchup
2 eggs1 1/2 cups italian seasoned bread crumbs

preheat oven to 350
in a large skillet cook the bacon until crispy
remove the bacon and reserve leaving the grease behind
saute the onion and shallot until just soft
add the chopped mushrooms and continue sauteeing until the liquid the mushrooms release is mostly evaporated
in a large bowl mix every thing together except the ketchup just until well mixed
place into a 5×9 loaf pan
spread the ketchup over the top
bake for 60-75 minutes

serves 4

Grilled tri-tip roast


this is an easy way to cook a relatively inexpensive piece of beef

2 lb tri-tip roast
2 Tbsp fresh rosemary,chopped
4 cloves garlic,minced
1/4 cup olive oil
juice of 2 lemons

preheat the grill to medium hot
mix the garlic,lemon juice and olive oil in a small bowl
season the roast with salt and pepper then cover with the marinade
let sit 30 minutes

place the roast on the grill directly over the coals/burners
flip after 20 minutes
continue cooking over direct heat until a meat thermometer reads 140 for medium (about 20 minutes more)
let rest 10 minutes before slicing across the grain

Crock Pot Beef Stew


Heres a recipe for beef stew in a crock pot. its great for a sunday meal. after its in the crock pot it doesnt take much attention other than adding a roux to thicken it midway through

3 Lb beef chuck,cut into 1″ cubes
3 carrots cut into rounds
2 leeks (white part only) chopped
1 Onion halved and the cut into thin slices
1/2 pound baby portabella mushrooms sliced
14 1/2 oz can diced tomatoes
6 oz can tomato paste
1 cup white wine
2 bay leaves
3 sprigs fresh rosemary
1/4 cup oil
1/4 cup flour
salt and pepper

season the beef with salt and pepper. In a large skillet heat a little vegetable oil until hot. add the beef cubes and brown. toss into the crock pot
in the same skillet add the onion slicesand the carrots. cook 3 minutes. add the mushrooms and leeks and cook 3 minutes more. pour into the crock pot
add the wine to the skillet and bring to a boil. stir to deglaze the pan and pour into the crock pot
add the tomatoes and paste to the crock pot and stir to mix well
cook on high heat for 5-6 hours until the beef is tender. Midway in the cooking add the roux and mix well

add 1/4 cup vegetable oil to a small sauce pan.
add 1/4 cup flour and cook over medium heat stirring constantly until a light golden brown.

Serves 4

Beef with oyster sauce


this is really really good. and easy to make

1 1/2 lbs flank steak
2 baby bok choy chopped
1 green bell pepper cut into 1/2 ” squares
1/2 lb white mushrooms sliced
1/2 lb shitake mushrooms sliced
1/2 ” piece ginger peeled and julienned
3 cloves garlic sliced thin
3 TB cooking oil

3 Tb oyster sauce
2 TB soy sauce
2 TB rice wine

seasoning sauce
1 TB balsamic vinegar
1 TB soy sauce
1 Tb Oyster sauce
1 tsp sesame oil

slice the beef across the grain into thin slices Place in a bowl and add the marinade ingredients. mix well and let sit 30 MInutes.
Mix the seasoning sauce and set aside

Heat 2 TB oil in a wok over high heat. add the ginger and garlic and saute 30 seconds. add the beef and stir fry until the beef is mostly cooked. remove the beef and set aside
Heat the remaining TB of oil. stir fry the mushrooms 3 minutes. add the pepper and bok choy and stir fry 3 more minutes. add the beef back to the wok. stir in the seasoning sauce. stir fry together 1 more minute

serve over rice.
serves 4-6