Tag Archives: beef

Slow Cooker Cheeseburger Soup from Everyday Good Thinking, the official blog of @HamiltonBeach http://everydaygoodthinking.com

 

I don’t think I’ve ever met someone who didn’t like a good cheeseburger, so why haven’t we made our all-American favorite into a soup? Here, we combine all the elements of a great burger into a slow cooker soup that will quickly find it’s way onto every potluck table. Beef, onions and mushrooms cook together, creating a heavy burger flavor, and the toppings of cheese, chives, arugula and tomato add the freshness you’d find atop the handheld variety. The garlic toasts are optional, but are highly recommended to give you that last component of your favorite burger: the bun.

 


Slow Cooker Cheeseburger Soup
SERVES: 8

Ingredients
1 1/4 pound lean ground beef
1/4 teaspoon salt
1 large red onion, chopped (about 2 cups)
2 garlic cloves, minced
3 Tablespoons Worcestershire sauce
1 package (8 oz.) sliced mushrooms
2 Tablespoons Dijon mustard
2 cans (10 3/4 oz. each) fat free condensed cream of mushroom soup
2 cans (14.5 oz. each) beef broth
1/4 cup flour
1 package (8 oz.) shredded sharp Cheddar cheese
1/2 cup chopped fresh chives
Garnishes: Arugula, freshly ground black pepper, cheddar cheese, grape tomatoes
Garlic Toast
Instructions
Cook first 4 ingredients in a large nonstick skillet over high heat, stirring occasionally, 8 minutes or until beef is browned. Stir in Worcestershire and cook 1 to 2 minutes.
Place mushrooms in an even layer in bottom of slow cooker crock. Top with cooked beef mixture and drizzle with mustard. Pour soups over mixture.
Cover and cook on HIGH 3 to 3 1/2 hours or LOW 6 to 7 hours. Whisk together flour and 1/2 cup water and whisk into soup. Cook uncovered 8 minutes, stirring occasionally. Turn off slow cooker or place on the WARM setting and add cheese, stirring until melted. Stir in chives. Top with garnishes. Serve with Garlic Toast.
Garlic Toast: Preheat Countertop Oven with Rotisserie to 400⁰F. on the convection setting. Line the small baking pan with foil. Stir together 2 tablespoons extra virgin olive oil and 1 pressed garlic clove. Brush 12 baguette slices with mixture and place on pan. Bake 10 to 12 minutes or until lightly browned on the edges.
Everyday Good Thinking http://everydaygoodthinking.com/

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Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

Shepherd’s pie is one of those delicious comfort foods that tastes like home whether your parents made it for you as a kid or not. With savory beef, peas, corn and carrots in a rich gravy on the bottom and mashed potatoes on the top, it’s the quintessential casserole that appeals to everyone in the family because it doesn’t lean too far in any one direction. It’s comforting and warming without being too heavy, so it’s perfect for this transition to spring.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach
 

Traditional British versions of Shepherd’s pie use lamb. Here, we’ve used ground beef, but you can use either as both versions taste great! Feel free to serve it with garlic bread, but it’s not necessary since you can use the potatoes to scoop up all the yummy gravy. Save time by chopping your carrots and onion with a food processor and use your hand mixer to whip up perfect mashed potatoes. You can even assemble the pie ahead of time and stick it in the oven a half hour before dinnertime.

Shepherd's Pie from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 

 


Shepherd's Pie
SERVES: 6

Ingredients
1 1/2 pounds russet potatoes, peeled and cut into 2-inch cubes
1/2 cup sour cream
2 Tablespoons butter
2 Tablespoons milk
1/2 teaspoon salt
1 pound lean ground beef
2 medium carrots, peeled and chopped
1 large onion, chopped
1 garlic clove, minced
3 Tablespoons flour
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon cracked black pepper
1 can (15 oz.) beef broth
1 Tablespoon Worcestershire sauce
1 cup frozen corn, thawed
1 cup frozen peas, thawed
Instructions
Cook potatoes in water in a medium saucepot over high heat until fork tender; drain water and return potatoes to saucepot. Add sour cream, butter, milk and 1/2 teaspoon salt. Beat with a hand mixer until mixture is smooth and well blended. Set aside.
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside.
Spray large skillet with cooking spray; heat over medium-high heat. Add beef. Stir and cook 4 minutes. Add carrots, onion and garlic; cook an additional 4 minutes or until onions are clear.
Stir in flour, salt, thyme and black pepper; stirring for 1 minute until flour is blended with beef mixture. Gradually stir in broth and Worcestershire sauce, cooking 3 to 5 minutes or until mixture comes to a boil and thickens. Stir in corn and peas.
Pour mixture into prepared dish. Carefully, spread mashed potatoes over the meat mixture.
Bake 25 minutes or until mixture potatoes start to brown and mixture is bubbling along the sides of the dish.
Notes
Substitute leftover mashed potatoes if you have them, and bake 5 minutes longer.
Everyday Good Thinking http://everydaygoodthinking.com/

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When we talk about grilling steaks, my first thought always goes back to my dad. He used to grill steak for us kids at least once a week, and we loved it. Make that “LOVED it.” The caps lock is essential. Sometimes, he’d serve a steak with sauteed mushrooms and onions flavored with garlic, salt and pepper. Sometimes, he’d serve a steak cooked low and slow, making a less expensive cut as tender as could be. Whatever he did with a steak, it was done well (please don’t confuse that for well done) and it created a lifelong love for one of our greatest dinner delicacies: steak.

Here is our go-to recipe for the perfect grilled steak, good for a family dinner, date night or Valentine’s Day. Just season the sirloin cuts slightly, place on a hot grill and let it rest before slicing to keep it nice and juicy. Now you can grill steak like a pro. Dig in!

Classic Grilled Steak from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Classic Grilled Steak
SERVES: 4

Ingredients
2 Tablespoons olive oil
2 boneless ribeye, New York strip or sirloin beef steaks, cut 1-inch thick (about 2 pounds total)
1 clove garlic, crushed
Salt and pepper to taste
Instructions
In a small bowl, combine olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks lightly with salt and pepper.
Preheat grill to 450°F or set on SEAR.
Place steaks on grill. Grill 8 to 16 minutes, turning halfway through or until meat thermometer registers 140°F.
Remove steaks from the grill. Cover loosely with foil and let steaks rest for 3 to 5 minutes or until it reaches 145°F. Thinly slice steak across the grain. Season with additional salt and pepper if desired before serving.
Everyday Good Thinking http://everydaygoodthinking.com/

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Beef Bourguignon from Everyday Good Thinking, the official blog of @HamiltonBeach

On cold days like this, we love the rich stew that is Beef Bourguignon. We adapted this Julia Child classic for the slow cooker, which makes food lovers on a time crunch extremely happy. This dish is perfect for a date night at home and goes great with a glass of red wine. You can serve the stew over mashed potatoes or thick, fresh bread. (We prefer the potatoes, but admit the bread is easier and still delicious.) Make fudge brownies the day before, so you’ll have a decadent dessert, too.

Beef Bourguignon from Everyday Good Thinking, the official blog of @HamiltonBeach

 

 


Beef Bourguignon
SERVES: 10

Ingredients
2 pounds stew beef
1 teaspoon salt
1/2 teaspoon fresh ground pepper
4 slices bacon, chopped
1 yellow onion, chopped
3 garlic cloves, minced
2 teaspoons extra virgin olive oil
1/2 cup red wine
1/2 cup beef broth
8 oz. can tomato sauce
3 tablespoons tomato paste
1 teaspoon Worcestershire sauce
1/2 teaspoon crushed red pepper flakes
4 carrots, peeled, sliced
8 oz. mushrooms, sliced
2 tablespoons fresh chopped parsley
Instructions
Season beef with salt and pepper and set aside.
Place bacon in skillet (or stovetop safe slow cooker vessel) and cook over medium-high heat until bacon begins to brown. Using slotted spoon, remove bacon and transfer to a large bowl. Set aside.
Cook onion and garlic in bacon fat over medium-high heat until soft and aromatic. Remove to same bowl as bacon.
Add 1 teaspoon of oil to skillet and brown beef in batches, using remaining oil as necessary. Add browned beef to bacon and onion mixture and set aside.
Over medium-high heat, deglaze pan by adding red wine. Stir until boiling, scraping up brown bits.
Add beef broth, tomato sauce, Worcestershire sauce, tomato paste, and crushed red pepper flakes. Stir to combine.
Remove from heat and add beef, bacon and onion mixture as well as carrots and mushrooms. Stir to combine.
Transfer mixture to crock (or keep in stovetop slow cooker vessel) and place in slow cooker base. Cover and cook for 4 hours on HIGH, or 8 hours on LOW.
Finish by stirring in chopped parsley or use as a garnish.
Everyday Good Thinking http://everydaygoodthinking.com/

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Every now and then, you eat something that makes you pinch yourself because you think it’s too good to be true. That’s how I feel about this beef rib roast. We splurged a little on a prime rib roast and asked the butcher at the grocery store to trim and tie it for us, which made prep that much easier.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

The recipe below seems so simple, doesn’t it? With a good cut of meat and proper technique, you really don’t need a lot of spices or steps to add flavor. The beef will do that on its own, so stick with the classic “salt and pepper” when preparing your rub. It will turn into a deliciously spicy crust by the end of the cooking time. The inside of your rib roast will be juicy and sumptuous – so tender you won’t need a steak knife.

The wasabi cream sauce is a clever play off the traditional horseradish served with beef roasts. It offers a special bite and a twist of flavor to the savory beef. If you have leftovers, the sauce is delicious drizzled over grilled vegetables.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 

This recipe is perfect for New Year’s Eve, Valentine’s Day, a birthday or to celebrate a promotion. The beef almost tastes buttery and smooth because it melts in your mouth and has a luscious quality that makes it feel like an epicureal experience rather than dinner.  Pair it with simple sides and a full-bodied red wine and you’ll have people talking about this meal for ages.

Peppered Prime Rib Beef Roast with Wasabi Cream Sauce from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Peppered Beef with Wasabi Cream Sauce
SERVES: 8

Ingredients
2 garlic cloves, thinly sliced
5 pound boneless rib-eye beef roast
1 Tablespoon vegetable oil
1 Tablespoon kosher salt
1 Tablespoon cracked black pepper
Instructions
Cut 1-inch slits in beef roast for each slice of garlic; insert garlic slices.
Place roast on a rack in roasting pan. Rub roast with oil, salt and pepper.
Preheat oven to 350°F.
Roast beef 2 to 2 1/2 hours or until meat thermometer registers 145°F.
Carefully move roast to carving board. Place aluminum foil loosely over roast; let rest 15 to 20 minutes before slicing.
Serve with Wasabi Cream Sauce.
Everyday Good Thinking http://everydaygoodthinking.com/

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Wasabi Cream Sauce
YIELDS: 1 serving

Ingredients
1 can (1 oz.) wasabi powder (1/4 cup plus 1 Tablespoon)
3 Tablespoons rice vinegar
2 garlic cloves
1 cup sour cream
1/2 cup mayonnaise
1 pkg. (.75 oz.) fresh chives, cut in 2" pieces
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
Instructions
Stir wasabi powder and rice vinegar together in a small bowl until blended; let stand 5 minutes.
Place garlic in food processor bowl and pulse until minced.
Add sour cream, mayonnaise, chives, salt, pepper and wasabi paste. Puree until well blended.
Cover with plastic wrap and refrigerate until ready to serve.
Notes
If you prefer a more traditional horseradish sauce with roast beef, substitute 1/4 cup grated horseradish for the wasabi.
Everyday Good Thinking http://everydaygoodthinking.com/

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