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Recipes

Here are a few beef recipes you'll find cooking in my kitchen...

Perfect Roast

I think the crock pot is the best way to cook a roast, mostly because it is foolproof. I find they always come out juicy and delicious this way. You can dress it any way you like; here’s how I do it:

Put roast in crock pot and douse roast liberally with Worcestershire sauce. Sprinkle with coarse salt and freshly ground pepper and any other spices you want. I use oregano, thyme, and garlic powder. (Salt helps bring out the juices but can be omitted).

I have an oval crock pot, so I have room around the sides of the roast to toss in chopped potatoes, carrots, celery, and onions. Now you’ve got a complete meal! I cook on low for ~ 8 hours (4 - 5 lb roast).

 

Easy Stew

Most recipes ask you to brown the meat before stewing, but I just can’t be bothered. Here’s what I do:

Mix together in a small bowl ¼ c. flour with whatever spices you want. I use some or all of the following: garlic powder, freshly ground pepper, paprika, dry mustard, thyme, coriander. Place stew meat in crock pot, sprinkle with a bit of salt (salt helps bring out the juices but can be omitted). Toss flour/spice mixture with meat to coat. Add the rest of your favorite stew ingredients. I use:

1 can diced tomatoes

1 can tomato sauce (if the sauce is too thin, can also add a small can of tomato paste)

Chopped vegetables: potatoes, celery, carrots, onion, chayote squash

Option 2: you can use a beef or vegetable broth for your base instead of tomato sauce.

 

Ginger Beef Stir fry

Cut a package of round steak (or sirloin if you’re feeling fancy) into strips.

Marinate for at least 30 min (though you could do it as long as the night before) in:

  • ¼ c. olive oil (enough to coat steak lightly)
  • 1-2 T. sesame oil (really adds a great flavour, though not absolutely necessary)
  • ¼ c. soy sauce (I prefer the kind with less salt, but it’s up to you)
  • 2 T. grated or slivered fresh ginger (I use ~ 1 inch piece or so…depends on how strong you like it)
  • Grated, minced or just smashed fresh garlic…several cloves (can you really have too much garlic?)

Stir fry in olive and sesame oils with whatever veggies you have on hand and serve with steamed rice. Yum!

 

Fajitas

Cut a package of round steak (or sirloin if you’re feeling fancy) into strips.

Marinate for at least 30 min (though you could do it as long as the night before) in:

  • ¼ c. olive oil
  • Juice of 1 lime
  • ¼ c. tequila (or increase to 2 limes or use beer...your choice!)
  • Fresh garlic (grated or smashed)
  • Fresh cilantro
  • 2 t. cumin

Stir fry with red onion and bell pepper strips (red, orange and green if possible). You can also throw the veggies into the marinade if you’re really planning ahead.

Serve with warmed flour tortillas, sour cream, red or green salsa and fresh guacamole (see below).

Laine’s Guacamole (just the way I like it!)

  • 2 ripe avocados
  • Juice from ¼ lime
  • 1 medium tomato, diced
  • 2 green onions, diced
  • 2-3 cloves fresh garlic, grated or very finely minced

Place avocado halves in bowl and sprinkle with lime juice. Mash avocados with a fork, but leave a bit chunky. Stir in tomato, onions and garlic. Cover surface tightly with plastic wrap and refrigerate until ready to serve (if you can wait that long!). You can sprinkle top with paprika for a little zip or if you’re trying to impress someone.