Sweet Onion And Peppered Beef Sandwiches with Au Jus
Seriously?! You have to try this one. The kids will ask you to make it over & over!
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Busy Day Beef Pot Roast (EASY)
Cook Time: HIGH 5 -6 hours or LOW 8-9 hours
Serves 6-8
Serves 6-8
YOU WILL NEED:
1 Beef Rump Roast (3 to 3-1/2 pounds)1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges (yellow or white onions are best)
2 cloves garlic, peeled
2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup ready-to-serve beef broth
2 zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water
Salt and pepper
DIRECTIONS:
2. Remove pot roast and vegetables. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or on LOW 8 hours. Add zucchini. Continue cooking, covered, 30 minutes or until pot roast is fork-tender.
2. Remove pot roast and vegetables. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
3. Slice roast; season with salt and pepper, as desired. Serve topped with sauce.
TIP: Always use grass-fed beef. The fat content is so low, you will not have to separate the fat from the au jus (broth) before making your sauce.
Baked Spaghetti Squash with Beef and Veggies
Ingredients:
1 Butternut Squash, halved & seeded1 pound lean, grass-fed ground beef
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 ounce) can Italian-style diced tomatoes, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/4 cups shredded sharp Cheddar cheese
Directions:
- Preheat oven to 375.
- Place squash on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with a fork.
- Reduce oven temperature to 350 degrees F. Lightly grease a casserole dish.
- In a skillet over medium heat, cook the ground beef until evenly brown. Drain, and mix in the green pepper, red pepper, red onion, and garlic. Continue to cook and stir until vegetables are tender.
- Mix the shredded squash and tomatoes into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Remove skillet from heat, and mix in 2 cups cheese until melted. Transfer to the prepared casserole dish.
- Bake 25 minutes in the preheated oven. Sprinkle with remaining cheese, and continue baking 5 minutes, until cheese is melted.
Note: Ground Breakfast Sausage or Ground Chicken may be substituted if you do not have Ground Beef on hand.
Mediterranian Style Beef & Sweet Potato Stew (EASY)
Total Recipe Time: HIGH 4 to 6 hours or on LOW 8 to 9 hours
Makes 6 servings
Makes 6 servings
YOU WILL NEED:
- 2-1/2 pounds Beef Stew Meat
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 to 1/2 teaspoon ground red pepper
- 1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
- 1/2 cup regular or golden raisins (We prefer golden.)
- 1 can (14-1/2 ounces) diced tomatoes with garlic and onion
- Sea Salt
- Hot cooked couscous
- Chopped toasted almonds (optional)
- Chopped fresh parsley (optional)
- Combine flour, cumin, cinnamon, salt and red pepper in 3-1/2 to 5-1/2-quart slow cooker. Add beef, sweet potatoes and raisins; toss to coat evenly. Pour tomatoes on top. Cover and cook on HIGH 4 to 6 hours or on LOW 8 to 9 hours or until beef and potatoes are fork-tender. (No stirring is necessary during cooking.) Season with sea salt, as desired.
- Serve over couscous. Garnish with almonds and parsley, if desired.
TIP: Excellent served with warm pita or flat bread.
MOJO BEEF KABOBS
Total Recipe Time: 40 minutes
Makes 4 servings
Makes 4 servings
YOU WILL NEED:
- 1 pound Beef Kabobs
- 1 teaspoon coarse grind black pepper
- 1 large lime, cut into 8 wedges
- 1 small red onion, cut into 8 thin wedges
- 1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 tablespoons finely chopped fresh oregano
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
DIRECTIONS:
- Whisk Mojo Sauce ingredients in small bowl. Set aside.
- Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
- Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes, turning once.
- Serve kabobs drizzled with sauce.
*Recipe adapted from National Beef Council.
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