Hot Beef Sandwiches

Makes 6-8 servings

Ingredients:

1 beef chuck roast (3-4 lbs), cut into chunks

1 jar (6 oz) sliced dill pickles, undrained

1 can (about 14 oz) crushed tomatoes with Italian seasoning

1 medium onion, diced

4 cloves garlic, minced

1 tsp mustard seeds

Hamburger buns

Directions:

1. Place beef in low cooker. Pour pickles with juice over beef. Add tomatoes, onion, garlic and mustard seeds.

2. Cover; cook on LOW 8-10 hours.

3. Remove beef from slow cooker. Shred beef with two forks. Return beef to tomato mixture; mix well. Serve beef mixture on buns.

Serving suggestion: garnish with lettuce, sliced tomatoes, red onion slices, shredded slaw or other fixings to taste.

Italian Beef and Barley Soup

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 20 minutes

Cook time: 8-10 hours

Ingredients:

1 boneless beef top sirloin steak (about 1.5 lbs)

1 tbs vegetable oil

4 medium carrots or parsnips, cut into 1/4-inch slices

1 cup chopped onion

1 tsp dried thyme

1/2 tsp dried rosemary

1/4 tsp black pepper

1/3 cup uncooked pearl barley

2 cans (about 14 oz each) beef broth

1 can (about 14 oz) diced tomatoes with Italian seasoning

Directions:

1. Cut beef into 1-inch pieces. Heat oil over medium-high heat in large skillet. Brown beef on all sides; set aside.

2. Place carrots and onion in slow cooker; sprinkle with thyme, rosemary and pepper. Top with barley and beef. Pour broth and tomatoes over beef.

3. Cover; cook on LOW 8-10 hours or until beef is tender.

Tip: Choose pearl barley rather than quick-cooking barley, because it will stand up to longer cooking.

Madalena da Sogrinha

Ingredientes:

carne moida temperada a gosto

vagem cortada em pedacos pequenos

pure de batata

queijo em fatias

queijo ralado

Modo de Fazer:

1. Refogar a carne moida. Cozinha a vagem. Fazer o pure de batata.

2. Em uma travessa colocar em camadas a carne, vagem, e o pure.

3. Adicionar queijo fatiado e depois o ralado.

4. Levar ao forno quente ate o queijo derreter e gratinar.

Carne Ensopada

Ingredientes:

1/2 cebola de cabeca picadinha

1 colher de sopa de alho picadinho

2 colheres de sopa de massa de tomate

1 xic de agua

1/2 kg de carne de vaca (qualquer carne mole) sugestoes: acem, coxao mole

salsinha picadinha

sal a gosto

cuminho

Modo de Fazer:

1. Em uma panela de pressao fritar a cebola, alho, e salsinha em um pouco de oleo.

2. Adicionar a carne e o cuminho e fritar ate dourar.

3. Adicionar a massa de tomate, agua, e sal.

4. Cozinhar na pressao por aprox. 20 minutos, ate a carne estiver bem cozida.

Obs. Tambem gosto de fazer carne ensopada com batatas e cenoura. Se for fazer assim adiciona-las so nos ultimos 5 minutos da pressao.

Obs 2. Essa receita pode ser feita com frango tambem. :)

Cheesy Chipotle Burgers

Prep time: 20 minutes*

Cook time: 15 minutes

Serves 4

INGREDIENTS:

1 1/2 lb. extra-lean ground beef

2 small chipotle chiles in adobo sauce, finely chopped

2 garlic cloves, finely minced

1/2 tsp. smoked paprika

1/2 tsp. chilli powder

1/2 cup shredded Chihuahua cheese (2 oz)

1/4 cup mayonnaise with lime juice

4 toasted whole-wheat hamburger buns

1/2 cup prepared guacamole

4 lettuce leaves

black bean and corn salsa, jalapeno slices (optional)

DIRECTIONS:

1. In large bowl combine beef, chipotles, garlic, paprika and chili powder; mix well. Cover and refrigerate up to 4 hours.

2. Remove beef mixture from refrigerator; divide into 4 equal portions. Shape each portion into a ball. Using you thumb, press into the center of each ball to form a depression. Place 2 tablespoons of cheese into each depression. Form beef mixture around cheese, shaping each into 1/2-inch-thick patties. Sprinkle patties with salt and freshly ground black pepper to taste.

3. Coat grill rack with nonstick cooking spry. Preheat grill to medium-high (350-400F). Grill patties 6-8minutes per side for medium, or until beef is no longer pink (160F)

4. Spread 1 tablespoon mayonnaise on bottom half of each bun. Top with 1 lettuce leaf and 2 tablespoons guacamole. Place patty on guacamole, and top with 1 tablespoon salsa and jalapeno slices, if desired. Serve immediately.

*4 hours marinate time extra

Per serving:

530 cal

29g fat

26g carbs

42g protein

Chipotle Shredded Beef

Prep time: 10 minutes

Cook time: 1 hour, 30 minutes

Serves 8

INGREDIENTS:

2 lb. boneless beef eye round, trimmed, cut into small chunks

1 small white onion, thinly sliced

5 garlic cloves, crushed

1 tsp salt

1/2 cup crumbled chorizo

1 small onion, chopped

1 clove garlic, minced

1 (14.5-oz) can diced tomatoes

1 tsp dried oregano

1 tsp dried thyme

1 bay leaf

1/4 cup bottled chipotle sauce

2 medium avocados, sliced

DIRECTIONS:

1. Combine beef, sliced onion, crushed garlic cloves and salt in large saucepan. Add water to cover. Bring to boiling; skim off any foam. Simmer, uncovered, over medium-low heat 1 hour or until tender. Using slotted spoon, transfer beef to bowl. Shred meat with two forks. Set aside. Reserve broth.

2. Heat medium skillet over medium heat. Add chorizo; cook and stir 5 minutes or until just cooked through. Drain.

3. Add chopped onion and minced garlic clove; cook 5 minutes or until tender.

4. Add beef, tomatoes, oregano, thyme, bay leaf and chipotle sauce. Cook 15 minutes, stirring occasionally. If necessary, add up to 1 cup reserved broth to keep mixture moist. Serve with avocado and extra onion slices.

Per serving:

370 cal

24g fat

7g carbs

30g protein

Italian Beef Stew with Gremolata

Prep time: 15 minutes

Cook time: 1 hour, 45 minutes

Serves 6

INGREDIENTS:

3 tbs extra virgin olive oil

3 lb. boneless beef stew meat, cut into 2-inch cubes

1/3 cup chopped celery

1/2 cup diced carrots

1 cup chopped onion

4 cloves garlic, minced

2 tbs tomato paste

1 cup dry red wine or beef broth

2-3 cups beef broth

1 tbs dried oregano

1 tsp dried basil

1/4 cup chopped parsley

4 cloves garlic, minced

2 tsp grated lemon peel

DIRECTIONS:

1. In 5-quart Dutch oven, heat oil over medium-high heat. Brown half of the meat; transfer to plate. Brown remaining half and transfer to plate.

2. Reduce heat to medium; add celery, carrot and onion. Cook and stir until soft and fragrant. Add garlic; cook and stir 2 minutes.

3. Stir in tomato paste and wine, scraping bottom of pan to loosen browned bits. Simmer 3 minutes.

4. Return meat to pot. Stir in beef broth to cover meat halfway. Stir in oregano and basil; bring to boiling. Reduce heat; simmer, covered, 1 1/2 hours or until meat is tender. Season with salt and pepper to taste.

5. Meanwhile, for gremolata, combine parsley, garlic and lemon peel; mix well. Season with salt and pepper to taste. Sprinkle gremolata over stew before serving.

Per serving:

495 cal

25g fat

6g carbs

57g protein

Crock-Pot Roast Beef Dinner

*8 to 12 servings

INGREDIENTS:
1 (4-pound) beef sirloin roast
Garlic salt
1/3 cup packed brown sugar
3 tablespoons cider vinegar
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 (10.75-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet onion soup mix
1 cup beef broth
5 large carrots, peeled and cut into 1-inch pieces (optional)
6 red potatoes or medium russets, scrubbed and quartered (optional)

DIRECTIONS:
- Place the roast in a slow cooker. Sprinkle with the garlic salt.
- In a medium bowl, mix the brown sugar, vinegar, soy sauce, Worcestershire sauce, mushroom soup, onion soup mix, and broth; pour over the roast.
- Add the carrots and/or potatoes to the slow cooker if it is large enough to hold them.
- Cook on high heat 5 to 6 hours or on low heat for 10 to 12 hours. If you choose not to add the carrots or potatoes to the slow cooker, then two good side dishes are mashed potatoes and Reds & Greens Salad (p. 191).

VARIATION:
- Use a pork roast.

Cube Steaks and Onions

1/3 c flour

1 tsp garlic pepper

4 (5-oz) beef cube steaks

4 tbs butter or margarine, divided

1 large onion, sliced

hot cooked broccoli and cauliflower (optional)

- In large resealable plastic bag, place flour and seasoning; seal and shake well. Add cube steaks to bag; reseal and shake until evenly coated. Remove steaks, shaking gently to remove excess flour; set aside. Discard flour mixture.

- In large nonstick skillet over medium heat melt 2 tbs of the butter. Add onions; cook and stir 5-6 minutes or until tender. Push onions to outer edge of skillet.

- Add remaining 2 tbs butter to skillet to melt. Add steaks. Cook 5-6 minutes per side until center of steaks reaches 160 degrees (or make it as done as you like it). Serve with hot cooked broccoli and cauliflower, if desired.

Serves 4 portions

Terrie's Delicious Mexican Pot Roast

Ingredients:

2 lbs beef shoulder
2 cloves garlic, smashed
1 large onion, sliced
1 (28 oz) can crushed tomatoes
1 tsp chilli powder
1 tsp cayenne pepper
1 tbs ground cumin
3 bay leaves (optional)
Salt, Pepper
Extra Virgin olive oil

Directions:

Season all sides of the beef with a fair amount of salt, pepper, and garlic. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tbs of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 2 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is tender. Let meat cool in liquid. Shred meat and set aside.