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Beef - Abs Favorite Recipes

Archive for the ‘Beef’ Category

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I had planned to post some recipes and introduce the first cookbook I am going to review but my household has been sick. I hope to get back on track this week.

Last week was week 2 of Plan to Eat Cook along challenge. I am finding that doing this challenge is making cooking more fun. I like seeing what others have to say about the recipes etc. So what did I attempt to cook last week? I tried Jamie’s Beef & Ale Stew pg. 180. In the book there is what is called a basic stew recipe and then 4 different versions to try. One is beef another is chicken, pork or lamb. I went with the beef because I knew it would be the most well received by my family. For the Ale I used Fosters. I noticed right away it was very soupy. I figured since it was going to simmer for 3 plus hours it would melt down and become more of a stew. The last 30 minutes of cooking on the stove top which I did you need to remove the lid. Even after doing that it was still just not getting thick.


I ran out of time to let it keeping cooking so I had to get to the topping. Topping for a stew you say? I know I thought the same thing but he gives you again four different topping choices. A pastry shell topping, dumplings, mashed potatoes and potato wedges. I had planned to use the dumplings but I had made mashed potatoes that I made the night before so I thought I would try those………


Yeah that did not work so well. It turned the stew into a mushy mess. I believe the problem was my mash potatoes have sour cream and cream cheese in them. I did not even think about that when I used them. Plus the stew(well more of a soup) was not thick enough. I was disappointed but the flavor was actually pretty good and I hope to try this again but change a few things. Instead of diced tomatoes I will use crushed tomatoes and I might cook it in the oven instead. Also if I can’t get it thick enough I will add cornstarch which I should have done but again I ran out of time and I wanted to try and follow the recipe as close as possible.  For the topping I would either try one of the other choices or make his recipe for the mashed potatoes.

Over all it did not turn out the best but I was happy with the flavor and think it has potential to be really good.

A little more about the cookbook. I love the pictures. Take the recipe I tried above.


Four wonderful pictures and pretty much every recipe has pictures of him making it. I am not a fan of the way he lays out his recipes I like a nice list so I know I am not forgetting anything and having it in paragraph form is a little hard but I can just add the recipe to my plan to eat recipe box and I can use that.

What to join in on the challenge? Here is week 3 meal plan. Happy cooking!

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This is a great way to use round steak.

Source: allrecipes.com

Prep Time: 10 minutes Cook Time: 1-2hrs

  • 1-1/2lbs top round steak, trimmed and sliced thin
  • 1 tbsp vegetable oil
  • 1(.75oz) packet dry brown gravy mix
  • 2 cups water
  • 1tbsp onion powder
  • 1tbsp brown sugar
  • 2 tbsp red wine vinegar
  • 1tsp Worcestershire sauce
  • 1/4 tsp ground ginger
  • 1 bay leaf
  • 1/2 tsp salt
  • ground black pepper to taste

Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.

Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf.

Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours.

Yields: 4 servings

Really easy and tastes great. I put this together around 1pm and let it simmer all afternoon. I doubled it so we had some leftovers.

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My husband loves pot roast. I tolerate it. I always seem to dry it out no matter how I cook it. So I keep trying hoping to finally find a recipe that both of us like. I think I may have found it.

Source: adapted from The Pioneer Women Cooks

Prep Time: 20 Minutes Cook Time: 10-12hrs

  • 2 Tablespoons Olive Oil
  • 1 whole (3 To 5 Pounds) Chuck Roast
  • Salt and Pepper to taste
  • 3-8 whole Carrots
  • 3-6 whole potatoes
  • 1 cup Red Wine (optional, You Can Use Beef Broth Instead)
  • 2 cans 14.5oz beef broth
  • Thyme to Taste
  • Rosemary to Taste

Cut up the carrots and potatoes. Put half the carrots and potatoes in the bottom of a 5 qt slow cooker. Generously salt and pepper your chuck roast. Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split). Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to the slow cooker. With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up. When the bottom of the pan is sufficiently deglazed, poor the mixture over the roast in the slow cooker. Poor the two cans of beef broth over the roast. Sprinkle the thyme and rosemary over the roast. I just sprinkled a light coating but you can add more or less for your own taste. Put the rest of the carrots and potatoes on top of the roast. Cook in the slow cooker for 10-12hrs.

Yield: 4-6 servings

I used a English chuck roast and it really turned out well. My Husband is not a big fan of onions so I did not add any but if you like them cut up one or two small onions and mix in with the carrots and potatoes. If time was not short when I made this I would have made some gravy from the left over dripping. All you need to do is transfer the liquid from the slow cooker to the stove and add some flour or corn starch and thicken on high. I was very happy with this recipe. You could also not do the potatoes and then just make mashed just depends how you like your potatoes.

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