Posts tagged beef

Beefy Lentil and Root Vegetable Soup

April 23, 2010 · Filed under Autumn, Main Dish, Spring, Winter · Tagged , , , , , ,

Posted by Lisa

Beefy Lentil and Root Vegetable Soup

Family, why do you frown upon Indian spiced lentils?  It’s my favorite lentil preparation.  What’s a home cook to do?  Try again apparently, this time without the Indian spices.

The word beefy in the recipe title may be misleading.  There’s not actually much beef in here, but it does have a big, beefy flavor thanks to the home-made stock from meaty soup bones.  Since we don’t eat a whole lot of meat around here anymore, that’s beefy to me.  I understand it won’t necessarily be to people who eat a lot of meat.

This soup is easy to prepare, but since it requires making stock from scratch, it is time intensive.  I would allow about five hours.

Beefy Lentil and Root Vegetable Soup

printable recipe

  • 1 – 1 1/2 pounds meaty beef soup bones
  • 5 cloves garlic, crushed
  • 5 peppercorns
  • 1 bay leaf
  • 1 teaspoon salt
  • 2 tablespoons cooking fat (I used lard)
  • 1 onion, chopped
  • 1 large or 2 medium parsnips, 1/2″ dice
  • 1 large or 2 medium carrots, 1/2″ dice
  • 1 small to medium celery root, peeled and 1/2″ dice
  • 2 cups lentils, rinsed and drained
  • 1/2 teaspoon thyme
  • freshly ground pepper
  • sea salt

Place bones, crushed garlic, peppercorns, bay leaf and 1 teaspoon salt in a large, heavy bottomed stock pot or Dutch oven.  Cover with water, approximately 3 quarts.  Bring to a simmer, cover and reduce heat.  On a low simmer, cook until the stock looks brownish and the meat is falling off the bones, about 3 hours.  Strain the stock and reserve the bones and meat.  Using the same pot on medium high heat, melt fat.  When fat is hot add onions, parsnips, carrots and celery root.  Cook until vegetables begin to brown, about 10 minutes, stirring frequently.  When vegetables are brown, add strained beef stock, lentils, thyme, freshly ground pepper and about 1/2 teaspoon sea salt.  Bring to a boil, then reduce heat and simmer until lentils and vegetables are tender, about 45 minutes.  While soup is cooking, remove the beef from bones when they are cool enough.  Roughly chop the meat.  When the lentils and vegetables are tender, add the chopped beef and adjust seasonings to taste.

Comments (1) »

Beef Heart and Lentil Shepherd’s Pie with Butternut Squash Topping

January 20, 2010 · Filed under Main Dish, Seasons, Winter · Tagged , , , ,

Posted by Lisa

Beef Heart and Lentil Shepherd's Pie with Butternut Squash Topping

Pot pie, shepherd’s pies, casseroles…they are all comfort foods.  These rainy and gray days of winter, where fresh produce is less abundant, but pantry and freezer shelves are not yet bare, is the perfect time to prepare comfort food using pantry or freezer staples.

The topping is a slightly sweet mixture of a small butternut squash and a few Yukon gold potatoes and the filling is a hearty mixture of vegetables, beef heart and lentils.  Four out of five in my family thought this was really delicious.  (It’s incredibly hard to get a 5 for 5.)

Beef heart is a not a commonly eaten meat, in my experience and you could certainly substitute ground beef in its place, but beef heart is very tasty, low in fat and high in protein, vitamin B12 and relatively high in iron.  When we purchase a side of meat from our farmer, we typically get several beef hearts because few people want to take them.  I frequently use 1/4 of a heart at a time and grind it up and add it to a ground beef dish, but this time I used 1/2 a heart along with lentils, which have a nice meaty feel.

Beef Heart and Lentil Shepherd’s Pie with Butternut Squash Topping

printable recipe

for the topping

  • 1 small butternut squash, peeled and cut into 1/2″ cubes
  • 3 large potatoes, cut into 1/2″ cubes (I used Yukon golds)
  • 2-3 tablespoons butter
  • 1/4 cup of heavy cream
  • sea salt and freshly ground pepper to taste

for the filling

  • 2 tablespoons cooking fat of your choice
  • 2 leeks, cleaned and sliced
  • 1/2 beef heart, ground or minced (you could substitute 3/4 lb ground beef)
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 1/2 teaspoons sea salt
  • freshly ground pepper
  • 1/2 teaspoon dried thyme
  • 2 tablespoons flour
  • 2 cups stock (beef or vegetable)
  • 1/2 cup lentils
  • 1 cup frozen peas
  • 1/4 cup freshly grated Parmesan cheese, optional

Place potatoes and butternut squash into a pot and cover with water.  Sprinkle a tablespoon or so of salt in the water and bring to a simmer.  Simmer until they  are tender.   While these are cooking, start on filling.

Preheat oven to 375°.

In a heavy bottomed pan or Dutch oven, heat fat over medium-high heat.  Add leeks and cook for 2-3 minutes.  Add beef heart and cook until heart is browned.  Add carrots and celery and cook for 5 minutes.  Add salt, pepper, thyme and flour cook for a minute or two stirring constantly.  Add stock and lentils.  Bring to a simmer.  Simmer on low heat until lentils and vegetables are tender.  Add frozen peas and stir. The sauce should be saucy, but not too runny; if it’s too dry, add more stock 1/4 cup at a time.  When lentils and vegetables are tender and the sauce is the consistency that you like, remove from heat.

When potatoes and butternut squash are tender, drain and return to pot.  Mash with butter, salt and pepper to taste and cream.  Set aside.

Pour the beef heart and lentil mixture into a 13″ x 9″ pan.  Spread mashed potato and butternut squash mixture evenly over the top.  Sprinkle grated Parmesan cheese on top, if you are using.  Bake for about 30 minutes, until the top is starting to turn golden and filling is bubbly.  Serve warm.

Leave a comment »

Tunisian Beef with Eggplant

September 9, 2009 · Filed under Autumn, Main Dish, Summer · Tagged , , ,

Posted by Lisa
Tunisian Beef with Eggplant

Tunisian Beef with Eggplant

This stew certainly isn’t a looker, but many stews aren’t.  Do let that fool you, though.  The combination of flavors and textures in this stew is superb.  The meat is tender and meaty, the eggplant silky and rich, the almonds firm and unexpected and then the apricots just kind of melt into a subtle sweet undertone.  This was fantastic the day after I made it, so I would recommend letting it rest for a day to let the flavors marry.  It was also delicious the night I made it, but it was really over the top then next day.  I served it over couscous, but it would be good plain or served over steamed rice.  I would imagine that you could leave the meat out and still have a wonderfully hearty stew.  With a fall coolness in the air most evenings, stews are a welcome dish these days.

Tunisian Beef with Eggplant

printable recipe

  • 1 1/2 pounds beef round steak or other inexpensive cut
  • 2 medium eggplants, cut into 1″ cubes
  • sea salt
  • About 4 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon cumin seeds
  • 2 cloves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 2 (14 ounce) cans of tomatoes, chopped (or equivalent of fresh tomatoes)
  • About 4 cups beef stock
  • 2/3 cups whole  almonds
  • 1/2 cup unsulfured dried apricots, chopped
  • A small bunch of cilantro, finely chopped
  • Salt and freshly ground black pepper

Toss the eggplant chunks with fine salt and leave in a colander to drain.  Meanwhile, in a heavy-based flame-proof casserole or Dutch oven, heat half the olive oil and brown the meat in it in batches, setting it aside when it is done.  Add a little more oil if necessary, then add the garlic, onion, and celery,  and sweat until tender.  Pound the cumin and cloves together in a mortar and pestle and add to the sweating vegetables with the coriander, ginger and one teaspoon sea salt.  Stir well and cook for a couple more minutes.  Add the tomatoes, turn up the heat a little, and simmer, stirring occasionally, until you have a thick, pulpy sauce.

Add the beef, pour in enough stock to cover, and mix well. Bring to a trembling, gentle simmer, and cook very gently, on top of the stove covered with its lid for 1 hour.

Quickly rinse the eggplant chunks and pat dry with a kitchen towel or paper towels. Heat another tablespoon or so of olive oil and stir-fry the eggplants until nicely browned. Add to the casserole with the almonds and apricots and stir everything together gently but thoroughly.  Return the casserole to the stop top for another good hour, or longer, until both the meat and the eggplants are completely tender.

Grind some fresh pepper into the stew, adjust the seasoning and stir in the cilantro. Leave for 15 to 20 minutes to absorb this last flavoring, then serve, with couscous or plain boiled rice.
*I adapted this dish from this recipe.

Comments (2) »

Southwestern Stuffed Zucchini/Squash

July 23, 2009 · Filed under Main Dish, Summer · Tagged , , ,

Posted by Lisa
Southwestern Stuffed Zucchini/Squash

Southwestern Stuffed Zucchini/Squash

I was inspired to make these Southwestern stuffed zucchini and squash by this post from Kathy at Wives with Knives.  The recipe in the post that she referenced called for boxed rice and packaged seasonings, which I never use because of the preservatives and additives and also because it’s so easy to make your own seasonings from fresh spices.  So, I adjusted the recipe to use unprocessed foods and create this stuffed zucchini recipe.  I used round zucchinis and squashes that I picked up at the farmers market.

Southwestern Stuffed Zucchini/Squash

printer-friendly recipe

  • 6 round zucchinis or squashes
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds ground beef
  • 1 1/2 teaspoons salt
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Mexican* or plain rice
  • 1/2 cup grated sharp cheddar cheese

Preheat oven to 375°.

Clean and dry squashes.  Cut the top off, about 1/2 inch below the stem.  Save this top for a lid.  Hollow out the squash with a spoon, leaving at least 1/4″ of shell.  Reserve insides for another use.  (I sautéed mine with garlic, salt and pepper and served as a side dish.)  Season hollowed squashes with salt and pepper, then place in a baking dish.

Brown ground beef with onions and garlic.  When beef is no longer pink, add salt, chili powder, cumin, oregano and black pepper.  Cook on medium to low heat until all moisture is evaporated.  Add rice and stir to combine.

Stuff squashes with beef and rice mixture.  You can pack it down in there and mound it slightly on top.  Place squash lid on top.  Bake for at least one hour, until squash is tender when pierced with a fork or knife.  Remove squash lids and sprinkle grated cheese on top of each squash then bake a few minutes more until melted.  Replace squash lids for serving.

*I used leftover Mexican rice from a previous meal. I will try to remember to post the recipe in the near future.

Comments (1) »

Kofta

April 1, 2009 · Filed under Main Dish · Tagged ,

Posted by Lisa

First off I should apologize for the lack of photo.  These kofta were so delicious that they were being devoured even before I thought to take a picture.  Kofta are a Pakistani meatball and this is my version of kofta, cobbled together from a variety of online recipes.  If they don’t contain traditional ingredients, my tinkering is to blame.  I served them with steamed rice and Asian style sautéed carrots and greens.  They would also be good with rice noodles.

Kofta

  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1/4 jalapeno, minced
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon curry powder
  • 1 1/2 pounds pastured ground beef

Combine all ingredients and mix thoroughly.  Shape into balls that are about 1 1/2″ in diameter.  Fry in coconut oil, olive oil or beef tallow until cooked through, or bake at 375 degrees until cooked through.

Leave a comment »

Basic Pot Roast

March 6, 2009 · Filed under Main Dish · Tagged , , , ,

Posted by Lisa

If you have high quality ingredients, then simple preparation is frequently the best way to go.  Pot roast is no exception, in my book.  Starting with grass fed, humanely raised beef will give you a flavorful, tender roast with minimal effort.

Chuck Roast

Chuck Roast

I started out with a 3 1/2 pound chuck roast.  Sprinkle it liberally with sea salt and pepper on both sides.  Add a small amount of oil or beef tallow to a cast iron skillet or Dutch oven on a medium high flame.  Your pan will need to have a tight fitting lid.

Browning the roast

Browning the roast

When the oil is hot, put the roast into the pan and brown.  If you try to lift it and the meat is sticking, that means it’s not ready to be turned.  When it is properly browned, the meat will release from the pan and not stick.  When it has reached that point, turn it and brown it thoroughly on the other side.

When both sides are browned, place a lid on your skillet or Dutch oven and bake at 325 degrees for about 3 hours.  Don’t take the lid off and check it; you want the heat to stay even and break down the fibers to tenderize it.  If you’d like to make a gravy from the drippings, add 1/2 – 1 cup of water to the pan before placing in into the oven.

After about 3 hours, check and make sure it is tender to your taste.  If not, let it bake another 1/2 hour or more, but 3 hours should be sufficient.  After removing it from the oven.  Let it rest with the lid on so that the juices stay in the meat as it cools a bit.  When you are almost ready to serve, remove the roast from the pan and slice it.  If you want to make a gravy, heat the pan drippings and add 1 tablespoon of arrowroot powder dissolved in a bit of water and bring to a boil.  Taste and adjust seasonings, though I find that I generally don’t need to adjust since some of the salt and pepper from the roast end up in the drippings.

Pot Roast with Pan Dripping Gravy

Pot Roast with Pan Dripping Gravy

Leave a comment »

Follow

Get every new post delivered to your Inbox.