
RECIPES
Superbowl Dip
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1 lb ground beef
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1/2 bad taco seasoning
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1 can refried beans
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1 can black beans rinsed
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1 jar salsa
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16 oz shredded mexican cheese
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Brown the ground beef add a half a bag of taco seasoning and put at bottom of crock pot
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Spread the refried beans on top of ground beef
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Spread black beans over that
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Put salsa over all of that
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Top with the cheese
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Cook at high for an hour or low for a few hours in crock pot or put in oven at 350 for 20 min
Philly Cheesesteak Soup
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â…“ cup butter
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â–¢1 large onion diced
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â–¢3 ribs celery sliced
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â–¢1 ½ cups mushrooms sliced
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â–¢1 green pepper sliced
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▢⅓ cup flour
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â–¢1 ½ tablespoons Worcestershire sauce
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â–¢4 dashes hot sauce such as tabasco
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â–¢4 cups beef broth
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â–¢1 cup light cream
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â–¢8 ounces provolone cheese shredded, divided
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â–¢6 ounces cheddar cheese shredded
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â–¢1 pound top round steak thinly sliced (see note below)
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Place steak in the freezer (for about 15 minutes before slicing)
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Cook onion, celery and mushrooms in butter until tender. Add flour and cook 1 to 2 minutes
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Stir in beef broth a little at a time stirring until smooth after each addition. Add Worcestershire sauce, hot sauce and green peppers. Simmer until vegetables are soft, about 10 minutes.
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Add cream and simmer an additional 5 minutes. Remove from heat and stir in cheeses until melted.
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Meanwhile, thinly slice steak. Heat 1 tablespoon of olive oil over medium-high heat. Add beef and cook until browned.
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Place beef in the bottom of each bowl and top with hot soup.
Slow Cooker Beef Stew
Ingredients
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1/4 cup flour
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½ teaspoon black pepper
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½ teaspoon garlic salt
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½ teaspoon celery salt
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2 ½ pounds stew meat, see notes
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3-6 tablespoons olive oil
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3 Tablespoons cold butter, separated
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2 cups yellow onion, diced
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4 cloves garlic, minced
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1 cup high-quality cabernet sauvignon, merlot works as well. See notes.
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4 cups beef broth
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2 tsp better than bouillon, or 2 beef bouillon cubes
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2 Tablespoons Worcestershire Sauce
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3 Tablespoons Tomato Paste
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5 medium carrots, cut into ¼ inch cubes
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1 lb. baby Yukon gold potatoes, halved or quartered
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2 bay leaves
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1 large branch rosemary
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1 cup frozen peas
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1/4 cup Cold Water + 3 tablespoons Corn Starch, Optional
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Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine!
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Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
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Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
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Reduce heat to medium and melt 1 Tablespoon butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
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Add all remaining ingredients except for the peas, corn starch mixture, and 2 tablespoons of cold butter.
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Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
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Add the peas during the last 15 minutes of cooking.
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Optional: To thicken, combine ¼ cup COLD water with 3 Tablespoons of cornstarch. Slowly add it to the stew, stirring to incorporate. It will continue to thicken upon standing.
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Turn off the heat. Remove the bay leaves and rosemary stem. Swirl in 2 tablespoons of cold butter for a smooth, velvety finish. This is a technique that chefs use called “Monter au Beurre”.
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4 TBSP. bacon fat
1 C. onions, diced
1/2 C. red bell pepper, diced
1 tsp. serrano pepper, minced
1 tsp. garlic, minced
1/2 C. corn flour
Paradise Family Farm Chili
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1 tsp. mole sauce
1/2 C. tomato paste
2 1/2 C. chicken stock
1 smoked hamhock
1/2 C. tomatoes, chopped
4 tsp. chili powder
In pot over low heat add bacon fat, onions, pepper, serrano pepper and garlic. Sweat until translucent. Add ground beef until brown. Add corn flour until a roux forms. Add mole sauce, tomato paste, chicken stock, hamhock, tomatoes and spices. Simmer on a low flames for 2 hours. (4 servings)
SLOW COOKER BEEF SHOULDER ROAST
Ingredients
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â–¢2 pounds Boneless beef shoulder roast Up to 3 pounds
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â–¢1 medium onion roughly chopped, about half of an onion
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â–¢8 ounces mushrooms sliced, shiitake or mushroom of choice
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â–¢½ cup ketchup
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â–¢½ cup dry red wine such as Merlot
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â–¢½ cup water
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â–¢¼ cup Dijon Mustard
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â–¢2 Tablespoons Worcestershire sauce
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â–¢4 garlic cloves minced
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â–¢1 teaspoon salt
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â–¢¼ teaspoon pepper
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â–¢2 Tablespoons corn starch
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â–¢3 Tablespoons water
Instructions
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Place beef shoulder roast in crock-pot.
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Add chopped onions and sliced mushrooms.
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Mix ketchup, red wine, water, Dijon mustard, Worcestershire sauce, minced garlic, salt and pepper together in a medium-sized bowl.
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Pour sauce mixture over shoulder roast.
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Cook on low for 6-8 hours.
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Remove meat from crock-pot and keep warm.
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Mix corn starch with 3 Tablespoons of cold water.
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Add corn starch mixture to the juices in the crock-pot and stir.
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Turn the heat to high and cook for 10-15 minutes more.
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Serve sauce over meat.
Crock Pot BBQ Beef Pot Roast
INGREDIENTS
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2-3 pound chuck roast
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8 ounces tomato sauce
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1/4 cup ketchup
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1/4 cup white vinegar
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2 tablespoons brown sugar
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1 tablespoon Worcestershire sauce
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2 teaspoons minced garlic
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1 tablespoon dried minced onion
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1 tablespoon Dijon mustard
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1/2 teaspoon paprika
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1/2 teaspoon salt
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1/2 teaspoon dried parsley
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1/3 cup beef broth, if needed
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olive oil + salt & pepper for searing the roast before slow cooking
INSTRUCTIONS
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In a large cast iron skillet or Dutch oven, add 1-2 tablespoons olive oil and heat. Generously salt and pepper all sides of the roast. Add to hot skillet and sear roast on all sides.
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In a large measuring cup, whisk together tomato sauce, ketchup, vinegar, brown sugar, Worcestershire sauce, garlic, onion, Dijon mustard, paprika, parsley and salt to create the BBQ-style sauce.
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Transfer roast and any drippings from the skillet to the crock pot. Pour BBQ sauce over roast, using a spatula to get all of the sauce from the measuring cup. Cook roast on low for 8-10 hours or on high for 4-5 hours. If more liquid is needed add beef broth. (Roast should not be covered with liquid, but sitting in 2-2.5 inches of sauce.)
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When roast is fork tender, use two forks to shred the roast. Toss the shredded roast in the cooked, thickened BBQ sauce and serve.