Tag: beef stock

Slow Cooker Short Ribs
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Slow cooker short ribs are melt-in-your-mouth tender and incredibly easy to make.

In this recipe, short ribs slow cook in a beefy red wine sauce with onions, carrots, celery, and aromatic herbs and spices.
It’s a hearty dish that is so easy it practically cooks itself—set it and forget it.

A slow cooker ensures that the meat is fall off the bone tender.

This recipe includes steps for making a deliciously rich and savory sauce from the cooking liquid that can be seasoned to match the menu.
What You Need For Slow Cooker Short Ribs

Short Ribs: Use either English-style beef short ribs. They are square and are sold in single pieces. Frozen ribs should be thawed first so they can be seared, for an extra boos of flavor.

Vegetables: Onions, carrots, and celery are the main components of a “mirepoix,” which infuses flavor into all kinds of proteins. You can add diced potatoes, sweet potatoes, or mushrooms as well.

Seasonings: The earthy flavors of dried herbs add depth of flavor to slow cooker short ribs! Make a shortcut Italian seasoning blend from scratch or spice your ribs up with a Cajun blend.

How to Make Short Ribs in a Slow Cooker

A crockpot makes short ribs so easy; they practically cook themselves.
1. In a skillet, brown the ribs and soften the onions.
2. Transfer ribs and onions to a slow cooker with the rest of the ingredients (recipe below).
3. Cook on low for 7-8 hours, then remove ribs and veggies.
4. Skim the fat off the drippings into a saucepan and make gravy.
Serve Slow Cooker Ribs With …

We love short ribs with mashed potatoes, egg noodles, or creamy polenta.

Tips for Tender Short Ribs
- Searing the meat adds another layer of flavor.
- Low and slow is the best way to ensure the ribs are tender. Avoid opening the lid as it will leat out heat and add to the cooking time.
- Ribs have a lot of fat, so skim the drippings before making gravy or use a gravy separator.
- I thicken the gravy with a cornstarch slurry, but you can also use a roux (flour and fat) if you’d prefer. Follow the ratios in my gravy recipe.
Storing Leftover Short Ribs
- Keep leftover short ribs in an airtight container in the refrigerator for up to 4 days or freeze leftovers for up to 4 months.
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Slow Cooker Short Ribs

Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.

Prep Time 20 minutes

Cook Time 7 hours

Total Time 7 hours 20 minutes

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Season the short ribs with salt and pepper.

Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.

Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.

Cook on low for 7 to 8 hours.

Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.

Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.

Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.

Serve the ribs and vegetables with gravy.

Beef stock makes the best gravy. If using beef broth, add a bouillon cube.

I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.

Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.

Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.

Calories: 250 | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 1mg | Sodium: 646mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5208IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 1, 2024
Swedish Meatballs
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Swedish Meatballs are a favorite, and best of all, they’re easy to make.

Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

An Easy Weeknight Meal
- They make a delicious main dish over potatoes, noodles, or rice; kids love them!
- Use homemade or frozen meatballs.
- Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs

Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

Variations
- If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
- Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
- If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs

These all-purpose meatballs come out juicy and tender every time!
1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
2. Brown the meatballs in a large skillet and set aside.
3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

Serving Suggestions

Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

Storing Swedish Meatballs
- The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!
5 from 12 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Swedish Meatballs

These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

*If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon.
Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

Source link
October 17, 2024
Swedish Meatballs
[ad_1]
Swedish Meatballs are a favorite, and best of all, they’re easy to make.

Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

An Easy Weeknight Meal
- They make a delicious main dish over potatoes, noodles, or rice; kids love them!
- Use homemade or frozen meatballs.
- Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs

Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

Variations
- If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
- Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
- If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs

These all-purpose meatballs come out juicy and tender every time!
1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
2. Brown the meatballs in a large skillet and set aside.
3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

Serving Suggestions

Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

Storing Swedish Meatballs
- The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
Did you enjoy this Swedish Meatball recipe? If so, leave a rating and a comment below!
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Swedish Meatballs

These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

*If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

Source link
April 8, 2024
Beef Tips & Gravy
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Beef Tips and gravy are the ultimate comfort food with tender chunks of beef in a rich brown gravy.

Serve this beef tips recipe over mashed potatoes or even rice or pasta for the perfect meal!

An Easy Family Favorite Recipe
- Beef tips are an inexpensive way to feed your family, and they’re easy to prepare.
- This recipe makes the beef extra tender and a rich flavorful brown gravy.
- With endless ways to serve this recipe, it is also easy to stretch the meal! Serve over rice, mashed potatoes, or pasta noodles and a side of garlic bread for an easy meal!
Ingredients for Tender Beef Tips

Beef Tips – Beef tips are usually the tender parts of the tenderloin top. They can also be sirloin tips that come from larger roasts often sold as ‘stew meat’ or, in this case, ‘beef tips.’

Seasonings – This recipe is kept very simple with onion, bay leaf, Worcestershire. The slow roasting adds browning to the dish which adds extra flavor.

Gravy — This gravy is made by thickening a beef broth and onion soup mixture with a cornstarch mixture. You can also thicken this gravy using a flour-based roux.

How to Cook Beef Tips

These are so easy to cook and cleanup is a breeze too, with only one pot!
1. Season and brown the beef according to the recipe below. Add the onions and soften.
2. Add remaining ingredients and simmer until beef is tender.
3. Thicken gravy with cornstarch, add salt and pepper to taste.
Serve atop a bed of mashed potatoes, with rice or over egg noodles. Perfection!

What to Serve with Beef Tips

There are so many delicious sides to pair with beef, but these are some favorites!

Leftovers

Beef tips with gravy make for great leftovers!
- Keep refrigerated in an airtight container for up to 4 days.
- Reheat in the microwave or on the stovetop and refresh the flavor with a dash of salt and pepper.
- Beef tips with gravy are also great to freeze in zippered bags, be sure to label with the date on them. They should keep for about 2 months.
More Beef Recipes

Beef tips or stewing beef are great in so many recipes. Here are a few of our favorites.

Did you enjoy this Beef Tips & Gravy recipe? Be sure to leave a rating and a comment below!
4.98 from 611 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Beef Tips and Gravy

Tender chunks of beef are simmered until perfectly tender, then served over mashed potatoes.

Prep Time 15 minutes

Cook Time 1 hour 45 minutes

Total Time 2 hours

In a large pot or dutch oven, heat 1 tablespoon olive oil over medium-high heat. Season beef with salt and pepper and brown in small batches. Remove beef from the pot and set aside.

Turn heat down to medium, add remaining oil and onion. Cook until softened, about 10 minutes.

Add beef, broth, soup, Worcestershire sauce, and bay leaf to the pot. Bring to a boil, cover, and reduce heat to simmer for 1 ½ to 2 hours or until beef is fork tender.

To thicken the gravy, combine cornstarch with ⅓ cup cold water. Pour into the beef mixture a little at a time while stirring until it reaches the desired consistency.

Taste and season with salt and pepper. Discard bay leaf and serve over mashed potatoes.

The onion soup in this recipe is a canned condensed soup found in the soup aisle at your local grocery store.
Serve over mashed potatoes, rice, or pasta noodles.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until heated through.

Serving: 4g | Calories: 448 | Carbohydrates: 12g | Protein: 53g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 144mg | Sodium: 692mg | Potassium: 1327mg | Fiber: 1g | Sugar: 4g | Vitamin C: 3mg | Calcium: 66mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

Source link
March 14, 2024