I’ve always liked red meat. Growing up, one of my favorite meals was steak and baked potatoes. We would always have our Dad fix our baked potatoes – he would cut them open, add the butter and salt and pepper – it always tasted better when he made them.
So I am really looking forward to trying some of these beef dishes! Here is the round up, in no particular order: (and I hope I didn’t miss any!)
Renee from My Kitchen Adventures made a Beef Vegetable and Barley Soup:
Lisa from Fink Girls Cookbook has tips (get it!) on using Tri-Tip:
Farihah from Spice’s Bites made Crockpot Barbacoa Beef:
Jane from the Healthy Beehive made Pho in a Crock pot:
Jacky of Jax House made Cocoa Rubbed Ribeye Steak:
Brianne of Cupcakes and Kale Chips made Crockpot Beef Pot Roast with Mushrooms:
Veronica made Vinegar and Garlic Glazed Flat Iron Steak:
Rhonda made Asian Salisbury Steak:
My entries this week:
The Sandwich King’s Meatloaf Sandwich with Hot Gardiniera:
And our dinner from last night: Short Rib Potpie (adapted from Simply So Good)
I basically halved her recipe, left out the pearl onions and bay leaf (not a fan), left out the beef demi-glaze because I didn’t have that, and instead of puff pastry (why does this never go on sale?!) I made my own pie crust for the top. Each pot pie comes in at 11 Points Plus (9 for the pot pie and 2 for the pie crust).
Short Rib Pot Pie
- 1 pound boneless beef short ribs, cut into 1 inch chunks (I bought 1.5 pounds but a couple were really fatty so I trimmed them a lot)
- 1 teaspoon olive oil
- 2 pieces of bacon
- 1/2 cup mushrooms, chopped fine
- 2 tablespoons butter
- 1/8 cup flour
- 1/2 cup red wine
- 2 cups beef broth
- salt and pepper to taste
Preheat the oven to 325. Season the beef with the salt and pepper, and cooking in batches, brown the beat on all sides – about 8-10 minutes. Transfer to a large bowl. Reduce the heat to medium – I blended these two steps and next cooked the bacon and musrooms together, about 5 minutes until the bacon got crisp. Scooped that out and added that to the bowl with the meat. Next I added the carrots and potatoes, and cooked for 10 minutes. Then I removed them to the beef bowl.
Add the butter and when it melts, add the flour and whisk for 2-3 minutes. Add the red wine and start deglazing the pan. Slowly add the beef broth in and stir about 5 minutes until it starts to thicken. Throw everything back into the stock pot, taste for salt and pepper and cook for 2 hours, or until the beef is fork tender.
Heat oven to 350. Divide the beef veggie mixture into six servings. Top with the pie crust, brush with an egg wash, and bake for 30-40 minutes, until the crust is golden brown.
The picture above is right before it went into the oven, this picture below is how it looked after two hours:
You know when your pie dough is ready when it just starts to not stick to the sides – I used 6 tablespoons of cold ice water.
l put one cup of the beef mixture into each baby casserole dish:
Topped it with my pie crust:
And then wait for the goodness to finish cooking:
This was so delicious – the mushroom base gave it an added meaty flavor (and I normally don’t like mushrooms!), the meat was tender and the potatoes and carrots were cooked perfectly. Yum!
So the winner of this weeks BSI?
Jane who made the Crock Pot Pho!
Shoot me an email at email@example.com with your mailing address so I can have Joy send you her handcrafted yoga mat carrier. Congrats!
Renee from My Kitchen Adventures is hosting this weeks BSI – once she has her post up, I’ll update the secret ingredient and let you know what the prize will be this week.