Slow Cooked Asian Chuck Roast

It is a new year and I am going to again say that I'm going to post once a week! I'd like to try one new recipe each week. I have a few recipes tagged and I'm really looking forward to what comes next!

This week I made a Slow Cooked Asian Chuck Roast which is a Wegmans recipe. 

A few changes:

- Used a dutch oven instead of crock pot

- Used prepared dried noodles instead of the frozen Udon noodles

- Instead of pan searing flour I used flour with a pinch of salt and white pepper

- Canned baby corn instead of frozen since it wasn't at the grocery store

- Fresh broccoli instead of frozen since that is what I had at home

The Thai stock smells amazing! It is a great way to add flavor without needing a purchase lot of ingredients. I have 2 cups left so I need to figure out how to use the rest of it! I'm thinking noodle soup!

The BBQ sauce had a bit of kick too it but it actually was sweet when it had all cooked out.

Slow Cooked Asian Chuck Roast

Adapted from Wegmans

serves 4

Ingredients
2 1/2 - 3 lbs Boneless Beef Chuck Roast
2 Tbsp Olive Oil
1 bottle (20 oz) Asian-Style BBQ Sauce
2 cups Thai Culinary Stock
1 can Baby Corn, sliced in 1/2-inch rounds
16 oz (1 package) Broccoli
Chinese Noodles, prepared per pkg directions

Directions
Dust meat with flour; pat off excess. Heat oil in large braising pan on med-high, until oil faintly smokes. Add meat. Brown, turning to brown all sides, 3-4 min per side. (move to slow cooker if using). Stir in BBQ sauce and stock.

Cook meat in slow-cooker 4-5 hours on high or 7-9 hours on low or in dutch oven for 2-3 hours. Remove just the meat and transfer to clean platter.

Add corn and broccoli to slow-cooker on high; stir to combine. Cover; cook 5-15 min, or until vegetables are thoroughly heated. Stir in noodles; transfer to serving platter and top with meat.

Two Step Slow Cooked French Dip with Au Jus

This was so easy! I also used my bread maker so we would have some fresh bread! This is a meal that A will often get at fancy steak places so I figured I'd try making it at home. I also want to use my slow cooker for more then pulled pork and beef stew.

I used chuck roast which can also be used in beef stew and it comes in a family pack from Wegman's. Other sites recommend using Sirloin because it is less greasy.

These can be served as sliders, on hoagie rolls, or on french bread. I used my bread maker to serve it with fresh bread!

2 Step Slow Cooked French Dip with Au Jus

adapted from All Recipes

3 lbs beef - chuck roast

1 can beef broth
1/2 bottle of dark beer

1 packet onion soup mix
1 pinch rosemary and thyme
1 tsp oregano
1 tsp Worcestershire sauce
1 tsp browning sauce
1 onion, sliced

1. Combine all ingredients in slow cooker and then set for 7 hours on low. 
2. Slice beef and then put back into the juice until ready to serve on crusty bread. 

Stove Top Beef Stew

Brrrr it was cold today! I really was craving some beef stew! In our house the beef stew is very basic and heavy on the meat, potatoes, and carrots.

I had planned on making it in the slow cooker but errands (including the grocery store where I was getting dinner ingredients) took longer than expected. So I cobbled together several recipes to make some beef stew on the stove!

I wish I had grabbed some bread for this because then the meal would have been perfect!

Do I prefer my stove top beef stew or my slow cooker beef stew? The stove top beef stew was very rich because it had added butter and the potatoes/carrots were on the crunchier side - but that could have been because I was rushing to get dinner on the table! The easier version is easily the slow cooker but if you have the time then making it on the stove is a great option!

Stove Top Beef Stew

adapted from Food Network, Once Upon a Chef, and Delish

serves 6-8

Olive oil for searing
1/2 cup flour
2-3 lbs beef chuck, cut into 2-inch cubes
2 tbsp unsalted butter
2 small onions, cut into sixths (or blitzed in the food processor)
3 tsp garlic powder
1 can tomato sauce
2 cups cold water

2 cups chicken or beef broth, homemade or low-sodium canned
2 tsp thyme
2 bay leaves

1 tbsp red wine vinegar

1 tsp Worcestershire Sauce

2 tbsp balsamic vinegar

2 lbs medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces

1 bag frozen peas

salt & pepper

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Spread flour out on a plate. Season half the beef generously with salt and pepper, then dredge in the flour. Shake off the excess flour, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted wooden spoon, transfer the beef to a plate. Repeat with the remaining beef.

In the same pot with the beef grease and such, add the onion and garlic. Cook, stirring, until lightly browned, about 5 minutes. Add the tomato sauce and cook, stirring, until lightly browned, about 1 minute more. Return the beef to the pot and add the red wine vinegar, Worcestershire sauce, balsamic vinegar, water and broth, and bring to a boil. Cover and set to low. Stew the meat until tender, about 1 1/2 hours. I stirred mine about every 15 minutes to keep it from sticking but I also struggle with the temperature of my stove.

Add the potatoes and carrots and bring back to a simmer. Stew, uncovered, on top of the stove, stirring occasionally, until the liquid has thickened and the beef and vegetables are tender, about 30 minutes to 1 hour.  Season with salt and pepper to taste. Divide among bowls and serve immediately.

Hearty Slow Cooker Chili

I adapted this recipe from many different recipes available online and based off of the food in my kitchen. I really didn't want to have to go to the grocery store!

I used a combination of ground pork and ground turkey, roughly 2 -2.5 pounds and tomato sauce for tomato puree. I also added in some tomato sauce that was left over from dinner the other night. I actually keep a small container of the Chili Seasoning pre-mixed which is handy for assembling this meal!

I browned the meat and combined everything in the slow cooker the night before and stored it, covered, in the fridge. When I woke up I popped the insert into the cooker and set it on low. Volia! Dinner is served!

Serve with my Quick Rise Bread or with tortilla chips!

Hearty Slow Cooker Chili
serves 4-6

2 pounds ground beef (or pork or turkey or combination)
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper (optional)
2 teaspoons garlic powder
2 teaspoon Italian seasoning
2 (10.75 ounce) cans tomato puree (or sauce)
2 (15 ounce) can kidney beans, drained
1-2 tablespoons Chili Seasoning

1. Place the meat in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. In the slow cooker combine the meat, onion, celery, green bell pepper, garlic, tomato puree, and kidney beans.
3. Add 1 tablespoon of chili seasoning, stir, cover and cook on low for 8 hours. 
4. After a while (when you get home from work?) taste it and see if you want it spicier, if so add more chili seasoning.

Beef Stew

Here is a yummy (and easy) slow cooker beef stew recipe! I found the recipe off All Recipes. I selected it based off the over 2000 reviews. Because this was a meal that included kids (and they will refuse to eat a meal based on seeing certain ingredients) I blitzed the onions and celery in the food processor so that there were no visuals. Keep the potatoes and the carrots in the larger chunk sizes so that way they aren't mush after cooking for so long.

I prepped and assembled the meal the night before and kept it in the fridge. I woke up on Saturday morning, plugged in the slow cooker, then we ran our errands and attended our sporting events. We came back to a delish and warm stew!

I also made a loaf this dutch oven bread.

My dad's tomato based beef stew recipe can be found here!

Slow Cooker Beef Stew
Serves 6-8

3 - 4 pounds beef stew meat, cut into 1 inch cubes
3/4 cup all-purpose flour
1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 tsp oregano
1 heaping tsp paprika
1 heaping tsp garlic powder
2 bay leaf
2 tsp Worcestershire sauce
1 tsp of gravy master
1 onion, chopped
2 stalks celery, sliced
4 potatoes, large dice
4 carrots, sliced thick
2 cups beef broth

12 oz frozen peas

Put all the ingredients (minus broth and peas) in the slow cooker and stir together so everything is coated. Then add the beef broth and give another stir. Everything will be a soupy mess.
Cover and cook on low for 10-12 hours or on high for 4-6 hours.

About 20 minutes before serving add the bag of frozen peas.

Dad's Beef Stew

I know, its practically summer and is expected to be in the 70s this weekend. But I've been a little slow with updating and this was from a cold snap we just had! I swear!

But if you are looking for a hearty stew recipe, look no further! Here is my dad's famous beef stew recipe!!

Feel free to substitute varying amounts of the root veggies (carrots, potatoes, parsnips, etc) depending on what you enjoy eating. Since this will simmer for a while, it is okay to rough chop everything on the larger side since they will cook much longer.

This is a great meal because it is easy to make larger portions of without any added time. Chopping up the veggies can take a little longer but you can use pre cut veggies as well. Once everything is in the pot it is easy to leave and just let is simmer away for a couple hours.

Carrots, onions, celery

Potatoes, Parsnips, Turnips

Beef coated in flour

Onions and Celery

Floury and softened meat mix

Add root veg and some broth

Add more broth and cook until the stew is tender

Dad's Beef Stew

Makes approx 6 - 8 servings

2 lbs stew beef,  roast: top round or chuck), diced and trimmed into 1 x  1 inch pieces

3 Tablespoons oil

6 Tablespoons flour

1 Tablespoon salt

1 1/2 c onions, diced

4 cloves garlic, use the garlic press

1 1/2 teaspoon dried thyme

1 jar of tomato sauce

1 teaspoon Gravy master (its a small bottle with an orange cap)

A few dashes of Worcestershire sauce

14 oz of chicken broth

1 cups chopped celery

3 chopped/cubed potatoes

1 cups carrots - sliced

1 cups parsnips cubed --optional

1 cups turnip cubed --optional

Heat oil in large pot. Mix the salt with the flour, dip the beef into the flour mixture and then add into the hot pot. Brown the meat. The bottom of the pan might get caked with the flour.

Add onions, garlic, and thyme to the beef. Cook about 15 minutes until the onions are soft. Add in a couple cups of the chicken broth and stir. The flour will be thickening the broth. Add tomato sauce, gravy master, and Worcestershire sauce. Add in celery, potatoes, carrots, parsnips, and turnips to the stew. Stir around for a couple minutes.


Cover with the rest of the broth. Simmer stirring occasionally until the meat is tender and the veggies are soft. If the broth isn't thick enough add in a few tbsp of flour every 15 minutes until it reaches the consistency you want. If the broth is too thick add additional water or broth.

Beef Tenderloin

Birthday Dinner!!!
  
I had some guests come over for dinner and I got to make some special food! I had a great deal on some beef tenderloin so that became the main dish. I followed the recipe given on the Wegman's website. 

I rinsed it in the sink with water and then I rubbed it with some of the Wegman's basting oil. This is oil already infused with herbs. I also sprinkled it with salt and fresh cracked black pepper. I seared it in my new stainless steel frying pan (yay!!!) and then cooked it in the oven at 350F for ...far too long. 

I cooked it for about 55 minutes and then tented it under some foil for about another 20 minutes. This created a medium, barely medium rare. I personally like mine on the medium rare side. The pictures make it look a lot more pink than it really was.

I used the leftovers in quesadillas and Caesar salad!

Birthday Menu: Beef Tenderloin, Swedish baked potatoes, roasted onions and mushrooms, and a Gluten Free blueberry cobbler!

 

In a Caesar Salad!

Beef Tenderloin

1. Preheat oven to 350F. Rinse roast, rub with basting oil, salt and cracked pepper seasoning.
2. Heat frying pan. Drizzle with some more basting oil. When pan is hot sear on stove for 10 minutes. Reduce heat to 350F.
3. Roast tenderloin about 15-20 min per lb, until desired doneness. Check internal temp by inserting thermometer halfway into thickest part of meat.
4. Transfer roast tenderloin to clean platter; let rest 10-20 min. Serve!

Chicago

I was in Chicago for a few days! Chicago reminded me a lot of Boston, it was not as fast paced as New York and has a rich history. We didn't touch on the night life or jazz scene, or even see the numerous museums that are in the area, but that will be next time!

Here is my review of what we did! :)

Skyline from the Boat Tour

Tourist things:
Wendella Sight Seeing Boat Tour - a 90 minute architecture tour and points out many of the famous buildings (Trump Tower, Wrigley Tower, Residential buildings, Theater Buildings, etc) and some of their history (river reversal, fire, history of the buildings too). This was a great way to kick off the trip and start to get the lay of the land. A lot of the technical terms were over my head but you go from the river into Lake Michigan and get the skyline view.

Willis Tower & Sky Deck (aka Sears Tower) - Heart stopping! Huge waits, if you are considering going to any of the other places listed on the GoChicago pass, I'd invest in one. We were in line for a little over 2 hours. You are brought from room to room to see different history of the building of the tower and fun facts. However if you can bypass the line, you may as well.

Shedd Aquarium - Way bigger than the New England Aquarium! There are 4D shows, penguins, an Amazon exhibit, a water show... Lots to see and do! Easy spend 3-5 hours here. It was a little pricey, but worth it if you can spend the time and see all the fish! It was very interesting how many of the exhibits were tailored to the Great Lakes especially since I know next to nothing about them. If you invest in the GoChicago pass you can bypass the lines here too. It was an hour and a half to two hour wait otherwise.

Buckingham Fountain is right next to Millennium Park.

 
Millennium Park - Home to "The Bean," gardens, bridges, and live music. Nice to walk around and people watch, this is a place you can take as long or as short of a visit to see.

Navy Pier - Not really sure what the hype was about here... We went, we looked. There were restaurants, boat cruises leaving from here, a few shows (Cirque du Solei, Chicago Shakespeare Theater), and fireworks at night. If you are looking for a nice skyline view or want to see a show, this seems like a good place. But if you aren't going to a show and you have to triage your list of sites, feel free to skip this one.

Starved Rock National Park - This was great! It was nice to get out of the city and see what else was going on in Illinois. Nothing compared to NH mountain hiking, but it was a short -ish easy route along wooden walkways. Interesting historical points and information about the legends, people who used to live there, and the dam that is currently there. We had a picnic lunch there, if you have time to check it out and have access to a car, take the trip!

Food:
This is the important part of the trip of course. We had to try the local cuisine!

Deep Dish Pizza - We were recommended to Gino's. There is quite a wait here (are we surprised?) but it was worth it! This pizza is dense buttery crust (not flake-y like from Unos the chain restaurant), chunky tomato sauce, and about a pound of cheese.

 Hot Dogs - Chicago hot dogs are "Vienna" hot dogs and served on a poppy seed bun. They have all sorts of toppings such as mustard, diced white onions, tomato slices, pickled peppers, dill pickle spear, celery salt, and relish. I liked the hot dog better and the bun was pretty good too! But I think the toppings were a little overwhelming. PS, don't ask for ketchup!

Italian Beef - Our final meal before we left the beautiful city of Chicago. We went to Johnnies and ordered a "beef hot" and french fries. This was spicy! But very good. Shredded beef with pickled veggies. I recommend searching out a place that serves these and giving it a try!

 Happy Traveling!!