Category: Beef

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Moroccan Beef Stew and Arugula Salad

As the colder weather hits try this slow simmering Moroccan Beef Stew served with a crisp Arugula, Apple and Manchego Cheese Salad from Once Upon a Chef.

Moroccan Beef Stew
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You need 3-4 hours to simmer this stew - it is well worth the wait. Serve over mashed potatoes, rice, couscous or quinoa.
Moroccan Beef Stew
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You need 3-4 hours to simmer this stew - it is well worth the wait. Serve over mashed potatoes, rice, couscous or quinoa.
Ingredients
Instructions
  1. Heat 1 tablespoon of oil in a large saucepan or dutch oven over medium high heat.
  2. Add onions and saute until translucent then add garlic and cook another 2 minutes. Remove onions and garlic to a bowl and reserve.
  3. Shake beef in a bag with flour, salt and pepper until evenly coated.
  4. Add remaining 3 tablespoons of oil to same pan and heat until medium high. Using tongs remove meat from the bag and shake off any excess flour. Cook beef turning with tongs until all sides are browned.
  5. Add coriander, oregano, cumin and ginger and cook stirring constantly for 1 minute. Now add broth and cinnamon sticks and reserved onions and garlic.
  6. Simmer uncovered for 2 hours stirring every 30 minutes. Add tomatoes, carrots, lemon juice and brown sugar and continue to cook. Once the has the thickens you desire cover for another 1 1/2 hours stirring every 15 minutes. Keep covered until ready to serve.
  7. Taste and season if necessary. Just before serving stir in parsley or sprinkle on top of each plated stew. Serve over mashed potatoes, rice, couscous, quinoa or naan bread on the side.
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Arugula, Apples & Manchego Cheese Salad
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My new favourite recipe from Jenn Segal of Once Upon a Chef. Salad is tossed in an Cider Vinaigrette and can be perfectly paired with many fall dishes.
Arugula, Apples & Manchego Cheese Salad
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My new favourite recipe from Jenn Segal of Once Upon a Chef. Salad is tossed in an Cider Vinaigrette and can be perfectly paired with many fall dishes.
Ingredients
Salad
Vinaigrette
Instructions
  1. Toast the almonds in a large frying pan over medium heat - watch and stir frequently.
  2. Using a vegetable peeler thinly slice the manchego cheese.
  3. Whisk together all vinaigrette ingredients in a small bowl or measuring cup.
  4. Thinly slice the apple.
  5. In a large bowl dress arugula little by little - do not over dress - you may have a little left over. Stir in apples and top with cheese and almonds.
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Korean Beef and Green Beans

Beef becomes a comfort food at our house in the winter and this recipe is the perfect addition to our cold weather repertoire.  You need 3 hours in the slow cooker on high or 5 hours on low to ensure the tenderness of the meat.  Serve with a side of rice.

Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Stir Fried Green Beans with Red Peppers
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Blanch the beans ahead of time for an easy reheat just before dinner.
Ingredients
Instructions
  1. In a large pot of boiling water cook beans for 2 minutes until they are bright green. Drain and plunge into an ice water bath to cool. Set aside in your large container to dry.
  2. Add to the container the sliced red peppers. To your small container add the ingredients for the sauce.
  3. Just before dinner add all ingredients to a large frying pan on medium heat and stir-fry approximately 2 minutes until vegetables are cooked and sauce is heated.
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Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Korean Beef
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Korean Beef goes great with the green beans and a side of rice. This recipe has been adapted from The Recipe Critic.
Ingredients
Beef
Sauce to add to the slow cooker
Instructions
  1. Slice flank steak into thin strips (approximately 1 cm thick) cutting across the grain. Add steak and cornstarch to a ziplock bag and shake to coat.
  2. In the base of your slow cooker add all sauce ingredients. Then add steak and stir.
  3. Cook on high for 3 hours or on low for 5 hours. Garnish with sliced green onions and toasted sesame seeds.
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Taco Salad with a Homemade Seasoning Mix

Another low carb dinner option to enjoy this summer. Your family will love putting together their own salad.

Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Taco Salad
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Make your own taco seasoning with this recipe and cut down the salt and other preservatives. This is a great task for kids. One recipe makes a double batch of the seasonings which can be stored in the cabinet for Beef and Bean Tacos another day.  
Ingredients
Taco Seasoning Mix
Taco Salad
Instructions
  1. In a large sauce pan sauté the beef over medium heat, breaking up with a spatula until no longer pink - approximately 5-7 minutes. Drain off fat in a colander with running water and set aside.
  2. While beef is cooking you can finely chop the onion. Then finely chop the peppers.
  3. In the same pan sauté the onions until they are soft, approximately 5 minutes. Add the chopped green and red peppers and cook another 3 minutes.
  4. Return the meat to the pan along with 4 teaspoons of the taco seasoning mix, rinsed beans and 1/2 cup crushed tomatoes. Simmer for 5 minutes and serve.
  5. Option: set up a make your own salad by adding lettuce to each plate, guests can top with chips, meat mixture, cheese, tomatoes, sour cream and sliced avocados.
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Red for Canada Day

Canada Day is Friday so celebrate the season with the freshest strawberries and tomatoes.  In this menu you will make Burgers of your Choice or try a Turkey Burger, a Fresh Tomato Cucumber Salad and some Berry Shortcake for dessert.  These are great recipes to get your kids helping in the kitchen. To see instructions for kids and a grocery list click the yellow button “create a kitchen club with this meal.”

Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Fresh Tomato and Cucumber Salad
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Want to get your kids to eat salad? This recipe is a great start.
Ingredients
Salad Ingredients:
Dressing Ingredients:
Instructions
  1. Quarter the cucumber lengthwise and then cut into slices. Cut tomatoes in half. With kitchen shears cut the green onion, mint and basil into thin slices.
  2. Whisk together the vinegar, sugar, salt and pepper in a medium or large salad bowl.
  3. Top with remaining ingredients and refrigerate until ready to serve. Before serving give the salad a toss.
Recipe Notes

Preparation:  Host can wash and set out mint and basil to dry on paper towels.  Mint, basil and green onions can be thinly sliced using kitchen shears or herb scissors.  Chefs can use their serving bowls for mixing dressing for easy clean-up.  Set up 4 stations and guests can move around to each station with 3 prep bowls at the vegetable stations.

  1. cucumbers - cutting board and crinkle cutter or paring knife - guests should wash cucumber first.
  2. tomatoes  - cutting board, small serrated knife - need to wash tomatoes first and can cut using the bridge method.
  3. green onions, mint and basil - slice with clean kitchen scissors.
  4. prepare dressing in serving bowl.
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Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Berry Shortcake
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Each recipe make 8 shortcakes. It is easy to make these ahead of time and even freeze them. Double the recipe if you are feeding more than 8. Try it with strawberries now and in August with peaches.
Ingredients
Toppings:
Shortcakes:
Instructions
  1. Put the butter in the freezer for approximately 15 minutes. Preheat oven to 375 degrees.
  2. Wash and dry berries. Cut strawberries into quarters or smaller depending on the size. Zest and juice one lemon.
  3. In a bowl or container add sugar and 1 tablespoon lemon juice. Top with mixture of berries. Do not stir until approximately 1 hour or less before eating.
  4. In a large bowl mix together flour, 1/4 cup sugar, baking powder, salt and lemon zest.
  5. With a cheese grater on large section grate very cold butter - for measuring you will need 85 g. Stir the butter into the flour mixture with a fork.
  6. In a small bowl whisk an egg. Add 1/2 cup cream and 2 tablespoons cold water and whisk again.
  7. Slowly add liquid to dry ingredients and mix with a fork. DO NOT OVERMIX.
  8. Transfer dough to a lightly floured surface and pat into a square about 2 cm thick.
  9. Cut out 8 rounds using a cookie cutter or glass approximately 6-7 cm across. All rounds should be the same size so they bake evenly.
  10. Place on parchment lined baking sheet. In a small bowl whisk together egg yolk and 1 tablespoon cream, using a pastry brush paint egg mixture over tops of shortcakes and sprinkle with white or coarse sugar.
  11. Bake in the centre of the oven until golden brown approximately 20-25 minutes and cool on wire racks.
  12. Whip cream with an electric mixer or by hand with a whisk - slowly adding icing sugar when soft peaks form continuing mixing until firm peaks form.
  13. To assemble, cut shortcakes in half through the middle using a bread knife. Divide among plates. Put berries on the bottom half, add a dollop of whipped cream and then top with the upper halves of the biscuits and serve.
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Lasagna Soup

Like traditional lasagna this soup is a crowd pleaser and can be enjoyed with or without the noodles for anyone opting for no gluten. Don’t skip the ricotta topping, if you have picky eaters then stir it in first.

Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Lasagna Soup
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Easier than Lasagna this hearty soup is sure to fill your family up with some warm goodness.
Ingredients
Soup Base:
Final Additions:
Soup Toppings
Instructions
  1. Finely chop your onion and and mince or finely chop garlic. Set aside.
  2. Heat a large pot or cast iron dutch oven over medium heat. Add the olive oil to cover the bottom of your pot. Remove the castings from your sausage and begin to cook the meat breaking up with a spatula. Add diced onion and cook together until onions are soft approximately 8 minutes.
  3. Add garlic and spices to your pan and continue to cook another 1-2 minutes stirring constantly.
  4. Add the jar of tomatoes, chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
  5. In another pot cook your pasta until al dente. Drain and rinse with cold water to stop the cooking.
  6. In a small bowl stir together the ricotta, parmesan, salt and pepper.
  7. If preparing soup ahead of time stir in chopped spinach, cool and refrigerate until 15 minutes before dinner. If cooking just before dinner continue heating for 5 minutes.
  8. When soup is hot to each bowl add desired amount of pasta and ladle over with soup. Top with a dollup of the ricotta mixture, sprinkle with mozzarella cheese and basil.
  9. Tip: For kids you may want to stir in the basil and ricotta mixture first then top with mozzarella cheese.
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Beef Stroganoff

Beef Stroganoff is the perfect comfort food on a cold day.  Try it in your slow cooker – see Sticky Tip Instructions at the bottom of this post.

Beef Stroganoff
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Beef Stroganoff is a recipe handed down to me from my mom and I still love her to make it for me if we are visiting for dinner. It is best served on egg noodles, brown rice with a side of green.
Beef Stroganoff
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Beef Stroganoff is a recipe handed down to me from my mom and I still love her to make it for me if we are visiting for dinner. It is best served on egg noodles, brown rice with a side of green.
Ingredients
Beef Mixture:
Vegetables:
Sauce Ingredients:
Instructions
  1. Heat a large saute pan or dutch oven over medium high heat. Add butter and after it has melted add onions and saute for approximately 3 minutes.
  2. Add mushrooms and continue cooking until mushrooms and onions are a golden colour. Onions and mushrooms will caramelize easier if stirred only minimally.
  3. While cooking onions and mushrooms prepare the beef in a ziplock bag or bowl with flour, salt and pepper.
  4. Remove onions and mushrooms to a dinner plate and reserve.
  5. Shake beef in a bag or toss with tongs until pieces are evenly coated with flour, salt and pepper.
  6. In the same pan add oil and heat, once the oil is hot remove beef from the bag with tongs, shaking off excess flour and cook beef turning with tongs until all sides are lightly browned. Add additional oil or work in two batches if needed so you don't crowd the pan.
  7. In a large measuring cup or bowl combine beef broth, worcestershire sauce and tomato paste. Pour over browned meat.
  8. Add reserved onions and mushrooms. Add dill and bay leaf.
  9. Bring to a boil then cover and simmer for at least 90 minutes, I like to simmer for 2 hours brecause the meat becomes so tender. If you are working with a group then at this point you can transfer your dish home to simmer.
  10. Ten minutes before serving add sour cream and heat though. Taste and add any additional salt and pepper if desired.
  11. Serve on brown rice or egg noodles.
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Flank Steak and Arugula Salad

Marinating your Flank Steak 2 days ahead of time will result in tender meat bursting with flavour.  You can also prepare this menu in the morning if you are short for time or cooking with friends.

Arugula Salad with Crisp Potatoes and Olive Vinaigrette
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This arugula salad goes great with a flank steak or barbequed chicken for a meal or on its own for a lunch salad. Serve some crusty bread on the side. This recipe has been adapted from Cooking Light.
Arugula Salad with Crisp Potatoes and Olive Vinaigrette
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This arugula salad goes great with a flank steak or barbequed chicken for a meal or on its own for a lunch salad. Serve some crusty bread on the side. This recipe has been adapted from Cooking Light.
Ingredients
Olive Vinaigrette
Instructions
  1. In a food processor or blender pulse the vinegar, olives, mustard and thyme. Slowly add 1/2 cup olive oil and 3 tablespoons water while continually blending until you have a loose dressing. Add to
  2. In a large non-stick skillet over high heat add the remaining 2 tablespoons of olive oil and then add the diced potatoes sprinkled with 1 teaspoon salt and 1/2 teaspoon pepper.
  3. Cook stirring occaisionally until you have crisp and golden browned potatoes approximately 5 minutes. Reduce heat to medium and cook until pieces are tender - another 5 minutes. Stir in red onion and cook a final 5 minutes stirring and watching closely. Set aside on a paper towel lined plate.
  4. Portion arugula on dinner plates or on a large serving plater. Top with the potato mixture, feta and tomatoes. Drizzle with vinaigrette - you may have some leftover.
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Marinated Flank Steak
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A 2 lb flank steak will serve 2 families or purchase 2 smaller steaks. Have your kids practice their measureing and make the marinade for this steak.
Marinated Flank Steak
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A 2 lb flank steak will serve 2 families or purchase 2 smaller steaks. Have your kids practice their measureing and make the marinade for this steak.
Ingredients
Instructions
  1. Make shallow criss cross cuts in the steak to help infuse the marinade.
  2. Using a large ziplock bag place the bag wrapped around the top of a small/med sized bowl to add marinade.
  3. Combine all marinade ingredients into your ziplock bag and then add your steak. Close your bag, make the steak flat and refrigerate until ready to BBQ.
  4. Flip bag in the fridge every 6 hours or so.
  5. When ready to BBQ take steak out of the bag and discard marinade. Pat steak dry with a paper towel before grilling. Steak will only take 5-10 minutes per side to ensure it is still pink in the middle.
  6. Let the steak rest under tented foil, cut thin slices on a diagonal across the grain and serve.
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Bolognese Sauce

My neighbour Joanne first introduced us to bolognese sauce and it has become a favourite of ours especially after a day of fresh air. It is not your traditional pasta sauce. With a broth and wine base the meat mixture is the star of the show. Leftovers are always popular at our house my favourite is the sauce added to a parmesan rissotto with some peppery arugula and our friend Michelle likes to serve it with grilled polenta. You can also add more of a tomato base and freeze the leftovers for another pasta meal.

Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Bolognese Sauce
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The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.
Ingredients
Instructions
  1. Melt butter in a dutch oven or other heavy-duty pot over medium heat until it begins to sizzle. Add onion, carrots, celery and pancetta. Cook over medium heat for approximately 7 minutes stirring frequently until onions look translucent.
  2. Add beef, veal, pork, 1/2 teaspoon kosher salt and a few grinds of pepper. The salt will help extract the juices from the meat. Now add the oregano and parsley. Cook stirring constantly, scraping bottom of the pan with a wooden spoon or spatula until meat is cooked but should not get too dry or too browned.
  3. Raise heat to medium high and add 1/2 cup milk and cook scraping bottom of the pan until almost absorbed.
  4. Add nutmeg and 1/4 tsp pepper. Stir in wine and simmer until approximately 5 minutes.
  5. Add tomatoes and 1 1/2 cups broth. At this point you can transport home and simmer for 3 hours at home.
  6. Simmer partially covered stirring every 15 minutes so that liquid can reduce. Turn heat to low and continue simmering for 3 hours. Add more stock if it is needed to keep moist. Using a large spoon you can skim off some of the fat that will rise to the surface of your sauce as it cooks.
  7. Cook pasta according to instructions until al dente.
  8. Stir in remaining 1/4 cup milk 5 minutes before serving and season with salt and pepper to taste.
  9. Toss with pasta and serve with grated parmesan cheese and fresh parsley if desired.
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