Category Archives: Beef and Lamb

Beef and Lamb

Brown Ale-Marinated Hanger Steak with Caramelized Onions

I don’t know about you, but I always prefer to stay in on Valentine’s Day, rather than go out to eat. Sometimes Travis and I will go out to dinner the weekend before February 14th, so we can avoid paying crazy prices for prix-fixe menus at our favorite restaurants. But on Valentine’s Day evening we always prefer to open up a bottle of wine at home and cook a delicious meal together.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

When I was brainstorming Valentine’s Day recipes for the blog, I thought it would be the perfect opportunity to try Meat the Butchers‘ delivery service. If you haven’t heard of Meat the Butchers, they provide the highest quality raw (never frozen!), grass-fed, and free-range proteins, sourced from sustainable American family-owned farms. (Woo, that was a mouthful!)

If you didn’t catch that, just know that their proteins are REALLY darn stinkin’ good quality. I’m pretty picky about where Travis and I buy our beef, poultry and seafood. Both of us have had one too many bouts with food poisoning, so we are always willing to pay a slight premium for quality meats. Sure, there are other steak delivery services out there, but those steaks are usually frozen, and are not the same quality that Meat the Butchers guarantees.

While Meat the Butchers offers much more than beef, I was really eager to try their steaks. After browsing through the company’s wide range of proteins, I finally selected the 8 oz. USDA Prime Hanger Steak.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

The ordering process couldn’t have been easier, and the steaks arrived on my doorstep the very next day (they ship all over the US within 48 hours!). The contents of the box are carefully packaged in cooler packs to ensure they stay at a safe temperature during transit. So no need to worry if the box is outside for a few hours while you’re at work or out of the house.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

Hanger steak isn’t a cut that we typically see at our local Whole Foods, so I couldn’t wait to experiment with it at home. Since it isn’t grilling season, I wanted to make a recipe that could easily be cooked on a stovetop inside.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

I marinated the steaks in nut brown ale and paired them with delicious caramelized onions. I love caramelized onions on just about everything, and their sweet flavor paired perfectly with the savory hanger steak in this recipe.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

When cooking steak, I highly recommend using a meat thermometer. You can find inexpensive ones on Amazon, and they’re a big game changer if you don’t already use one. I removed the steak from the pan right when it hit 140F, and let it rest on a cutting board for five minutes. When I sliced it, the steak was cooked to a perfect medium-rare and incredibly juicy after marinating for four hours.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

I love this recipe because everything cooks in one pan, which makes clean up a breeze. The end result is restaurant-quality taste for not a lot of effort. What better for a Valentine’s Day dinner at home with your loved one(s)?

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

And guess what!? Meat The Butchers is offering a coupon code for $30 off a purchase of $75 or more! Head over to their website, www.meatthebutchers.com, and use the code BIGAPPETITE at checkout.

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com

Happy Valentine’s Day, my friends!

 

Brown Ale Marinated Hanger Steak with Caramelized Onions
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. hanger steak
  • 1 bottle brown ale (I used Samuel Smith's), divided
  • 4 large garlic cloves, minced and divided
  • 1 Tablespoon fresh rosemary, chopped
  • 1.5 teaspoons salt
  • ½ teaspoon black pepper
  • 3-4 Tablespoons extra-virgin olive oil
  • 1 large yellow onion, cut in half and sliced thinly
  • 1 Tablespoon sugar
  • ⅛ cup fresh parsley, finely chopped
  • 1.5 teaspoons grated lemon peel
Instructions
  1. In a large ziploc bag, combine ¾ of the bottle of brown ale, 3 cloves of minced garlic, rosemary, 1 teaspoon salt, and ½ teaspoon black pepper. Swish the contents of the bag around to mix. Add the hanger steak to the bag. Place the bag on a large plate and put in the fridge to marinate for 3-4 hours.
  2. Remove the steak from the fridge and allow to come to room temperature.
  3. Heat a large skillet over medium-low heat. Add 1 Tablespoon of extra-virgin olive oil. Add the onion and turn the heat to low. Let onion caramelize, stirring every couple of minutes, for about 30 minutes. Add 2-3 Tablespoons of the remaining brown ale to the pan and scrape the bottom to deglaze. Add the sugar and a pinch of salt and stir. Allow onions to caramelize for an additional 10 minutes. Taste and add more brown ale or sugar as needed. Remove the onions from the pan and set aside.
  4. Remove the steak from the marinade and pat dry. Season with remaining ½ teaspoon salt.
  5. Bring the pan back to high heat. Add 2 Tablespoons of olive oil and once the oil is hot and smoking, add the steak to the pan. After 4-5 minutes, flip and cook for an additional 5 minutes on the other side, until desired temperature. The steak should register 140F for medium-rare. Remove the steak from the pan and allow to rest for 5 minutes before serving.
  6. In a small bowl combine the parsley, lemon, and remaining one clove of garlic. Mix well.
  7. Slice the steak against the grain and layer on a serving dish. Top with the caramelized onions and parsley mixture.
 

Thank you to Meat the Butchers for partnering on this post! All of the content and opinions are my own.

 

Brown Ale Marinated Hanger Steak with Caramelized Onions Recipe -- Perfect for a Cozy Date Night In! ll www.littlechefbigappetite.com
Beef and Lamb

Picadillo Tacos with Ground Beef and Almonds

Picadillo Tacos just in time for Taco Tuesday!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Okay, I’ll admit it, when I saw the initial recipe for these tacos in Food and Wine, I was a bit confused.

Almonds and raisins in tacos? Aren’t tacos supposed to be spicy and savory? But anyone who knows me, knows that I prefer sweet over savory, so I decided to give the recipe a try (putting my own spin on it, of course).

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

Travis and I were both amazed by how well the almonds and raisins worked in this recipe. The almonds add a delicious crunch and the raisins provided a yummy sweet contrast to the heat of the red pepper flakes.

Vegans and vegetarians, you can make these, too! I’ve also made these Picadillo Tacos with Beyond Meat Beefy Crumbles and the recipe turned out really well! Just substitute an equal amount of Beyond Beef plant-based protein for the ground beef and you’re good to go!

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

I’ll leave the toppings up to you, but I served these with sliced avocado, shredded cheese and fresh chopped cilantro. And they were deeeeeelish!

Maybe Taco Tuesdays should become a regular thing in our house.

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite

 

Picadillo Tacos
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • ⅓ cup sliced almonds
  • 3 Tablespoons canola oil
  • 1 onion, chopped
  • 4 large garlic cloves, minced
  • 2 teaspoons cinnamon
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • 1 teaspoon red pepper flakes
  • 1 lb. ground beef (I used 93/7 sirloin)
  • 2 cups diced tomatoes (or tomato puree)
  • ⅓ cup golden raisins
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh lime juice
  • Corn tortillas (for serving)
  • Shredded cheese (for serving)
  • Sliced avocado (for serving)
  • Shredded lettuce (for serving)
Instructions
  1. Heat a large skillet to medium heat. Add the almonds and toast for 4-5 minutes, until golden brown. You should be able to smell them once they are toasted. Remove almonds from the pan and set aside.
  2. In the large skillet heat 2 Tablespoons of oil over medium-high heat. Add the onion and cook for 4 minutes. Then add the garlic and cook for 30 seconds, until fragrant. Next add the spices (cinnamon through red pepper flakes) and cook for 1 minute.
  3. Add the ground beef to the pan and cook for 4 minutes or until browned, breaking up large pieces with a spatula or spoon. Add the tomatoes and raisins to the pan, and simmer for 7 minutes, until the mixture is thick. Remove from heat and add a squeeze of lime juice, salt and pepper. Stir in the sliced almonds.
  4. Serve on corn tortillas with toppings of your choice (shredded cheese, sliced avocado, beans, lettuce, etc.)
 

Picadillo Tacos l Gluten-Free, Dairy-Free, Soy-Free l l www.littlechefbigappetite
Beef and Lamb Grilling

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce

I talk a lot about how much I love grilling during warm weather. My kitchen doesn’t become 110 degrees, clean up is much easier, and the obvious…it’s delicious!

When Weber offered to send me their newly reformulated line of BBQ sauces, I was so excited! Travis and I already use a Weber grill at home and we’re big fans of their grilling equipment. To be honest, I didn’t know much about their line of sauces and seasonings, but since Weber promised these new BBQ sauces contained no high fructose corn syrup, artificial flavors or artificial preservatives, I was ready to give them a try!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Normally, when a recipe calls for BBQ sauce, I whip up my own using ketchup, vinegar, mustard, brown sugar, and spices. That’s because I won’t eat or cook with any product with a long list of impossible-to-pronounce ingredients.

I was very pleased to find that these new Weber BBQ sauces contain only 10-15 ingredients, just like if I made it myself!

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Best part? These sauces are SO. DAMN. GOOD. Last weekend, I marinated sirloin steak tips in the Applewood Brown Sugar BBQ Sauce for a few hours before throwing them on the grill. I loved how the sauce actually stuck to the steak, as opposed to running off like many watery bottled sauces can do.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

The result was a perfectly crispy outside and juicy, flavorful pink inside. After grilling, I brushed the steak with a small amount of additional sauce, just to enhance the flavor.

These new BBQ sauces are now sold in grocery stores across the country, so when I run out, I will stock up on a few more. While I do enjoy making my own BBQ sauce, sometimes it’s nice to have an easy, healthy option to turn to.

Steak Tips with Applewood Brown Sugar BBQ Sauce Recipe

Now, I like my steak with a very crispy outside (clearly!) and pink middle, but if you prefer less char then just make sure you grill over indirect heat.

Serve this alongside some grilled yellow corn and a green salad and you’ve got yourself a perfect summer meal!

 

This is a sponsored conversation written by me on behalf of Weber Sauces & Seasonings. The opinions and text are all mine. I truly appreciate your support with sponsored posts.

 

Steak Tips with Weber Applewood Brown Sugar BBQ Sauce
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Place the steak tips in a large dish. Add the BBQ sauce and toss the steak tips well to coat thoroughly. Marinate in the fridge for 30 minutes to 3 hours.
  2. Heat a grill over medium heat. Remove the tips from the fridge. Season with salt and pepper. Add the steak to the grill over direct heat. Cook about 2 minutes on each side, until desired doneness.
 

Beef and Lamb Gluten-Free Grilling Main Meal

Grilled Skirt Steak Marinade

On Sunday before the Super Bowl, Travis and I grilled up our favorite skirt steak. We love this chili steak marinade SO much. I’ve tried lots of recipes involving a wide variety of ingredients, but this stills stands as my favorite.

Grilled Skirt Steak Marinade Recipe

To call it a marinade isn’t really accurate – it’s more like a rub that contains a small amount of liquid. I actually prefer this because it allows you to get the spices into every little crevice of the meat, ensuring that each bite is packed with flavor.

Grilled Skirt Steak Marinade Recipe

This marinade isn’t just for skirt steak. I’ve used it on flank steak and sirloin as well and both times it tasted great.

This is also the steak marinade I use for my Steak Salad Recipe (see below!)

Grilled Skirt Steak Marinade Recipe

On Sunday, our intention was to grill this bad boy to a perfect medium-rare, but let’s just say that Travis had a few too many Super Bowl beers and might have left it on the grill for an extra minute ;-). Regardless, it was still delicious cooked medium and eaten with approximately 3 lbs. of chips and guac.

Grilled Skirt Steak Marinade Recipe

 

Grilled Skirt Steak Marinade
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1.5 teaspoons chile powder
  • 1.5 teaspoons brown sugar
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup Tablespoons fresh lime juice
  • 1 Tablespoon vegetable oil
  • 1½ lbs skirt steak, trimmed of excess fat
Instructions
  1. In a small bowl combine the chili powder through ground pepper. Add the lime juice and oil and mix well. Rub the marinade (which will be more like a paste) thoroughly over the steak and allow to marinate for at least 30 minutes or up to 8 hours.
  2. Grill the steak over direct high heat for 4-6 minutes per side, depending on thickness. Medium-rare should register to 130-135 degrees F on a meat thermometer.
Notes
 

Beef and Lamb Gluten-Free Grilling Main Meal Salad

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans

When I got back from Boston on Monday, Travis told me he bought all of the ingredients to make our favorite steak salad. I was so excited because we had not had it in months.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

We started making this steak salad a little over a year ago after trying something similar at one of our favorite restaurants in Santa Monica, The Library Ale House. As I am sure you could have guessed from the name, we love the Ale House for their great selection of beer and wine. They also make a mean burger, but we usually opt for their steak salad instead. It has everything you could want in a salad – bold flavors, fresh ingredients, contrasting textures, and a serious dose of protein.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

When I set out to recreate this at home, I made some changes to better suit my taste buds. I subbed green beans for asparagus, used sweet potatoes instead of yukon gold potatoes, and seasoned the steak with my favorite spice rub from Serious Eats. The result? Absolutely AMAZING.

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

Don’t be turned off by the number of ingredients below. If you’re a steak-lover, then I guarantee it is all worth it! This recipe serves 4, but feel free to make extras because leftovers are great for lunch the next day (I even eat the steak cold and love it!).

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans Recipe

 

Steak Salad with Sweet Potatoes, Tomatoes, and Green Beans
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
For the Steak
For the Salad
  • 1lb sweet potatoes, cut into ½ inch cubes
  • 1 Tablespoon olive oil
  • 1 teaspoon chili powder
  • 6 cups mixed greens
  • 1 cup cherry tomatoes, sliced in half
  • 1 cup green beans, ends trimmed and steamed
  • ¼ cup shaved parmesan
For the Mustard Dressing
  • ⅓ cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon
  • 1 teaspoon honey
  • ¾ teaspoon Worcestershire sauce
  • Salt and Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Combine the sweet potatoes with the olive oil, chili powder, and salt and pepper to taste. Roast in the oven for 40 minutes, flipping half way through. Remove from the oven and allow to set aside.
  2. Season the steak with a seasoning of choice. Heat a grill or grill pan over medium high heat. Grill the steak for 3-4 minutes on each side, until medium. Remove the steak from the grill and allow it to rest for 5 minutes. After it has rested, slice the steak into 1 inch think slices against the grain.
  3. Prepare the dressing by whisking together all dressing ingredients in a small bowl.
  4. Prepare the salad. Divide the mixed greens among four salad bowls. Top each with the cherry tomatoes, green beans, roasted sweet potatoes, and shaved parmesan. Then add 3-4 slices of the steak and drizzle with dressing.
 

 

 

Beef and Lamb Slow Cooker

Slow Cooker BBQ Beef Short Ribs

Boy, oh boy, do I have a recipe for you! This one really might just knock your socks off. Slow Cooker BBQ Beef Short Ribs                          The Whole Foods in Venice was having a fantastic sale on boneless short ribs, so Travis and I knew we couldn’t go home without them. I thought they would be perfect to throw into the slow cooker on Sunday morning and leave to cook all day long. Since summer is in the air, I wanted to give these a BBQ flair as opposed to your typical winter beef slow cooker recipes.

Slow Cooker BBQ Beef Short Ribs

Aside from the short ribs, I had all the remaining ingredients in my fridge and pantry, so hopefully you do, too! After seven hours of cooking at a low temperature, these short ribs melt in your mouth and are packed with incredible BBQ flavor. I regretted not buying double the beef because I know we would have enjoyed eating these again and again.

Slow Cooker BBQ Beef Short Ribs

I served these BBQ Beef Short Ribs with spiced sweet potato fries. It was the perfect Sunday night dinner!

 

Slow Cooker BBQ Beef Short Ribs
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2lbs boneless beef short ribs, fat trimmed, seasoned with salt and pepper
  • 2-3 Tablespoons canola oil
  • ⅓ cup ketchup
  • ¼ cup light brown sugar
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet paprika
  • ½ teaspoon dried thyme
  • ⅛ teaspoon cayenne (optional)
  • 1 Tablespoon apple cider vinegar
  • ½ Tablespoon Worcestershire sauce
  • 2 teaspoons mustard
Instructions
  1. Heat a large skillet to medium-high heat. Add one Tablespoon of the canola oil. When the oil is hot, add half of the short ribs to the pan. Brown on all sides (do not cook fully). Once browned, transfer to a plate. Add another Tablespoon of oil to the pan and repeat until all short ribs are browned.
  2. Transfer the short ribs to a slow cooker. In a medium bowl, mix all remaining ingredients (ketchup through mustard). Add the ketchup mixture to the slow cooker with the ribs, making sure to coat all the pieces. Set the slow cooker to low for 7 hours. After 7 hours the ribs will be incredibly tender. Serve with extra sauce from the slow cooker.
 

Beef and Lamb Main Meal

Pita Pizza with Ground Sirloin and Hummus

I decided to take a break from my slow cooker this week. Don’t get me wrong, it took serious effort to pull myself away. I am just so in love with the concept of prepping everything ahead of time and coming home from work and not having to do a darn thing!

Travis and I have made these pita pizzas twice now. The first time we followed a recipe from Cooking Light, but this time we adapted it to make our own, changing the flavors and cooking technique slightly.

IMG_1587

We used Whole Wheat pita, lean ground sirloin, avocado hummus and fresh cilantro.

Pita Pizza with Ground Sirloin and Hummus

The flavors are amazing, but the mix of textures on this pizza is really what does it for me. We used a very doughy pita, so when you combine that with smooth hummus and good quality sirloin, it all just melts in your mouth.

Pita Pizza with Ground Sirloin and Hummus

This pizza comes together in under 30 minutes, so I think it is perfect for a weeknight meal.

I brought leftovers for work the next day. I just packed the pita, hummus, and sirloin mixture all separately and then ate it all as a sandwich instead – also a delicious way to do it!

 

Pita Pizza with Ground Sirloin and Hummus
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1lb ground sirloin
  • 1 teaspoon olive oil
  • 1 medium onion, minced
  • 1 medium bell pepper, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1 medium tomato (chopped) OR ½ cup jarred tomato sauce
  • 4 Whole Wheat Pita Rounds
  • Hummus (any kind will do - I used Avocado Hummus)
  • Fresh Cilantro
Instructions
  1. Heat a nonstick skillet to medium high. Add the ground sirloin to the pan, cook for 3 minutes until browned, stirring often to crumble the meat. Remove the sirloin from the pan.
  2. Add the olive oil to the pan. Add the onion and bell pepper, and saute for 3 minutes. Add the garlic, cumin, cinnamon, oregano and salt. Saute for 1 minute. Stir in the tomato or tomato sauce. Cook for an additional 3 minutes or until the tomatoes soften. Stir in the cooked sirloin.
  3. Preheat broiler to high. Place pita rounds on a baking sheet and broil for 1-2 minutes on each side until crisp. Be sure to watch them as to not let them burn.
  4. Spread about 2 Tablespoons of hummus on each pita. Top each pita with about ½ cup of the sirloin mixture. Sprinkle with fresh cilantro.
 

 

Beef and Lamb Gluten-Free Main Meal Slow Cooker

Slow Cooker Beef Stew

I think it is safe to say I am slow cooker obsessed.

Let me preface all of this by saying, yes, I know I am WAAAAAY late to the slow cooker game. For a while now, everyone  has been telling me that I needed to get one. Given my busy work schedule and limited time in the evenings, I always acknowledged it would be a very helpful appliance to have in my kitchen. I loved the idea of coming home from a long day of work and having dinner already made and ready to eat!

Slow Cooker Beef Stew Recipe

When I arrived back to LA last week from my trip to Boston, there was a GIGANTIC package sitting on my porch. I was ecstatic when I opened it up to find a new shiny slow cooker from my brother and sister-in-law for the holidays! Seriously. Perfect. Gift. Remember when I told you Dave is the #1 gift giver? Well, he and Morgan nailed it again.

I broke in my slow cooker this weekend by making a delicious beef stew.

Slow Cooker Beef Stew Recipe

Travis and I prepped everything after breakfast on Sunday morning and then threw it all into the slow cooker for 7 hours.

Slow Cooker Beef Stew Recipe

I have made beef stews in my dutch-oven before, but despite long cooking times in an oven on very low heat, I still always found the beef was never as tender as I would have liked. I was excited to see what would happen to the beef this time by using the slow cooker.

Slow Cooker Beef Stew Recipe

Holy Moly, was this beef tender! It was falling apart just by the slightest touch from my fork — just the way I like it.

The best part was that when the evening rolled around (Sunday evening always seems to come too soon, doesn’t it?), I didn’t have to do anything! I just stirred in a few final ingredients and the stew was warm and ready to eat!

This was the most delicious beef stew I have ever had. The addition of the brown ale really amps up the flavor in the broth and after slow cooking all day, the beef, carrots, and potatoes were so tender and soaked with rich flavor through and through.

Slow Cooker Beef Stew Recipe

Travis and I couldn’t get enough of it. It was one of those meals where we both sat there not talking to each other, just saying “Mmmmm” with every bite we took.

Yup, I am so hooked on slow cooking. I am honestly sorry I waited this long to try it! If any of you guys have great slow cooker recipes, please pass them my way. I am ready to try everything!

 

Slow Cooker Beef Stew
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 2 lbs trimmed boneless chuck roast, cut into 2 inch pieces (I recommend buying 2.5lbs because once you trim the excess fat it will be about 2 lbs)
  • 1.5 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons canola oil, divided
  • 6 large garlic cloves, minced
  • 2 large yellow onions, sliced in half and cut into ½ inch thick slices
  • 12oz Nut Brown Ale (I used Samuel Smiths Nut Brown Ale)
  • 1¼ cups unsalted beef stock, divided* (I used Stock Options Classic Beef Stock)
  • 1 lb carrots, peeled and cut diagonally into 1-inch pieces
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • Parsley for serving
Instructions
  1. Heat a large skillet over medium-high heat. Sprinkle the beef with ¼ teaspoon each of the salt and pepper. Add about a teaspoon of oil to the pan. Add half of the beef to the pan, cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan and place in a heat-proof bowl. Repeat by adding another teaspoon of oil and the remaining beef. Remove the beef and any leftover juices from the pan.
  2. Add 1 tablespoon of oil to the pan. Add the garlic and onions and saute for about 4 minutes. Add the ale to the pan, scraping down to loosen any bits from the bottom. Bring to a boil and cook for 2 minutes. Stir in 1 cup of stock and the remaining 1¼ teaspoon salt and ¾ teaspoon pepper (*NOTE: If you could only find salted beef stock omit the added salt at this point, but add the pepper). Bring to a simmer.
  3. Pour the mixture into a 6-quart electric slow cooker. Add the beef, carrots, potatoes, bay leaves and thyme. Cover and cook on LOW for 7 hours.
  4. Combine the remaining ¼ cup stock and flour, stirring with a whisk. Stir the flour mixture into the stew and cook for 13-15 minutes until thickened. Stir in the red wine vinegar and dijon. Discard the bay leaves. Serve with fresh parsley.
Notes
**Recipe adapted from Cooking Light

Slow Cooker Beef Stew Recipe l www.littlechefbigappetite.com
Beef and Lamb Grilling

Grilled Ground Beef Kebabs (Kofta)

I hope everyone had a wonderful and relaxing Labor Day weekend. I can’t decide what is better – having that extra day to relax OR having a short work week. What do you think?

IMG_9740

Did you grill this weekend? Ever since we got our new Weber Grill two weeks ago, we have grilled almost every night. We can’t get enough of it!

IMG_9751

Up until now we haven’t had room for a grill, so we always used our favorite Lodge cast-iron grill pan. I love the grill pan and it does have it’s advantages (e.g. it is much faster to heat up than the charcoal grill). But, given the opportunity (and provided I have enough patience that evening to let the grill heat up) I think going forward we will always opt for the grill. That yummy charcoal flavor on beef, steak, shrimp, corn is really incomparable.

Grilled Ground Beef Kebabs (Kofta)

These grilled ground beef kebabs were a last minute creation. I was really not in the mood for a burger (I had In ‘N Out the day before – and let’s be real people, you just can’t outdo In-N-Out), so we decided to use our ground beef to make something different.

I honestly did not know what to expect – but, HOLY SMOKES, these were out of this world. They were even better than the beef kebabs I had on my birthday dinner (and we went to a very authentic Mediterranean restaurant)!

The ingredients are very simple, and I will bet you already have most of them. It is the combination of spices and the delicious grilled char that really makes these special.

Grilled Ground Beef Kebabs (Kofta)

They grill up quickly, so be sure to watch them to make sure they do not overcook.

Grilled Ground Beef Kebabs (Kofta)

We ate ours with grilled onion and pepper kebabs, grilled corn on the cob, and roasted red pepper hummus for dipping. I hope you enjoy these as much as we did!

 

Grilled Ground Beef Kebabs (Kofta)
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 lb. lean ground beef (we used 93/7 from Whole Foods)
  • ¼ cup low-fat plain Greek yogurt
  • ½ egg, lightly beaten
  • 2 Tablespoons chopped fresh cilantro
  • 2 Tablespoons chopped fresh parsley
  • 3 Tablespoons chopped onion
  • 3 garlic gloves, minced
  • 1 Tablespoon coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • pinch teaspoon cayenne pepper
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 5-6 bamboo skewers, soaked in water for 30 minutes
Instructions
  1. Combine all ingredients (ground beef through ground black pepper) in a large bowl. Mix until thoroughly combined.
  2. Separate the mixture into 5-6 balls. Roll each into a log about 1.5 inches thick and 5-6 inches long. Insert a skewer through each log. Place on a baking sheet or cutting board and refrigerate for 30 minutes (this part is important to ensure the meat holds together when they are grilled).
  3. Heat a charcoal grill to medium-high heat. Grill the kebabs for 3-4 minutes on first side and then flip and grill for an additional 3 minutes, making sure to watch them as to not overcook. Remove from grill and serve immediately with hummus and/or tzatiki.
 

Beef and Lamb Main Meal

Korean Rice Bowl with Steak and Snap Peas

Friends often ask me how I dedicate so much time to cooking “elaborate” dinners every night. I’m 22, young, new in my career, and in their minds it just doesn’t make sense that I devote an hour + every night to making dinner.

I always explain that it is my “thing.” It is what I enjoy doing after a long day. Some people want to vedge on the couch in front of the TV or with a good book and are totally happy with take-out. But me, I just really want to cook.

Korean Rice Bowl with Steak and Snap Peas

But, confession time…it’s not like this happens every night. Sometimes, I get so busy that I don’t want to bother trying a new recipe. I get home and I am so hungry (and I mean ready-to-bite-my-hand-off hungry) that I eat the easiest and fastest thing I can. I am talking scrambled eggs, PB&J, take-out, basically anything in sight.

Korean Rice Bowl with Steak and Snap Peas

But when I have the time, my absolute favorite thing to do is search through my bookmarked recipes (I must bookmark at least 5 recipes a day) and try something new.

Korean Rice Bowl with Steak and Snap Peas

This dish is a take on a Korean Bibimbap. It is something I have wanted to make ever since I tried an amazing little Korean restaurant near my college campus last year.

Korean Rice Bowl with Steak and Snap Peas

This dish is honestly pretty simple to make.

The flavors in the steak marinade are outstanding and the whole dish really comes together with a final touch – a fried egg on top. The idea is that you mix the hot egg into the steaming hot rice bowl and the mixture sort of becomes like fried rice.

Korean Rice Bowl with Steak and Snap Peas

I can’t wait to make this again. Next time, I am going to try chicken instead. I am sure vegetarians could make this with tofu, too. If you do, let me know how it is!

Korean Rice Bowl with Steak and Snap Peas
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 Tablespoon sesame seeds
  • ½ teaspoon salt
  • ½ teaspoon chili powder
  • 1.5 lbs skirt steak, punded thin
  • ¼ cup soy sauce
  • 3 Tablespoons Asian sesame oil, divided
  • 2 green onions, finely chopped
  • 2 Tablespoons sugar
  • 1 Tablespoon dry sherry (or sake)
  • 2 garlic cloves, minced
  • 1 lb baby snap peas
  • vegetable or canola oil
  • 4 large eggs
  • Brown Rice for serving
  • Gochujang (or Sriracha) for serving
Instructions
  1. Toast the sesame seeds in a small skillet over medium heat until golden brown, stirring often (about 3-4 minutes). Transfer the sesame seeds to a small bowl and allow to cool. Using a mortar and pestle, grind the sesame seeds, salt, and chile powder (I used the back of a spoon and small bowl because I don’t have a mortar and pestle).
  2. Place the steak in the freezer for 1 hour (this helps you slice it more easily). Cut the steak crosswise into ⅛ inch thick slices. In a medium bowl, whisk together the soy sauce, 2 Tablespoons of the sesame oil, green onions, sugar, dry sherry, and garlic. Toss the steak in the mixture and let marinate at room temperate for 30 minutes.
  3. Heat a skillet over medium-high heat. Add the vegetable oil. Saute the snap peas until crisp-tender, about 4 minutes. Remove to a plate and sprinkle with the salt mixture. Tent with foil to keep warm.
  4. Heat a griddle or grill pan over medium-high heat. Working in batches, grill the steak until just browned, about 1 minute per side (or desired doneness). Transfer to a plate and tent with foil to keep warm.
  5. Heat a teaspoon of vegetable oil in the skillet over medium heat. Crack the eggs on the hot skillet and cook until the white are set, but the yolk is still runny, about 2 minutes.
  6. Divide the brown rice among bowls. Top with the snap peas and steak and finish with a fried egg atop each bowl. Mix the egg into the mixture while still hot. Finish with more of the salt mixture, gochujang and/or sriracha if you desire.
 

 

 

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