Tag: vegetable juice

Porcupine Meatballs
Porcupine meatballs have a hearty flavor and a tender texture.

These tasty meatballs are made with ground beef, rice, onion and seasonings then baked in a rich tomato sauce.
These meatballs are savory and tender with lots of flavor.

They are cooked in a rich sauce for an easy meal.

Added rice makes them hearty and delicious.
Ingredients for Porcupine Meatballs

These meatballs differ from our usual meatball recipe because there is rice in the meat mixture and no porcupines ;).
- Meat Mixture: I use lean ground beef for these meatballs since a little bit of fat adds flavor and keeps them moist. You can use ground pork or turkey in place.
- Rice: I use long grain rice in these meatballs. They can be made with leftover cooked white rice or raw, uncooked rice. *See recipe notes.
- Sauce: The sauce is easy to make. Tomato juice gives it the right consistency, tomato soup adds a bit of sweetness and a slightly creamy texture, and tomato sauce adds acidity and tang. You can use homemade tomato sauce if you’d like.
Cream Sauce Variation

Swap the tomato based sauce for a creamy mushroom soup sauce and serve it over pasta.

Combine 1 can mushroom soup, 1 cup beef broth, 1/2 cup milk, 1/2 cup sour cream, and 1/2 teaspoon garlic powder. Mix until smooth and pour over meatballs. Bake as directed.

How to Make Porcupine Meatballs
1. Combine meatball ingredients and form into balls (recipe below).
2. Place meatballs in a casserole dish.
3. Combine sauce ingredients and pour over meatballs.
4. Bake for 1 hour.
You can use raw rice or cooked rice, but I often make these with leftover cooked rice. If using cooked rice, any variety will work.

Serving Suggestions
- I prefer to serve these meatballs over additional rice or pasta. You can also serve them with mashed potatoes or oven-roasted potatoes.
How to Freeze Porcupine Meatballs

These porcupine meatballs will freeze well. Prepare the meatballs as directed, place them on a parchment-lined baking sheet, and freeze. Once frozen, transfer them to a freezer bag or container.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days and in the freezer for 3 months.

More Meatballs To Love

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Porcupine Meatballs

These porcupine meatballs are tender rice-meatballs baked in a zesty tomato sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 350°F.

To make the meatballs, in a large bowl, combine ground beef, rice, onion, garlic powder, parsley, Worcestershire sauce, egg, salt, and pepper. Mix just until combined.

Divide the meat mixture into 20 meatballs and place them in a baking dish, approximately 2 quarts.

In a medium bowl, combine tomato soup, tomato sauce, vegetable juice, garlic powder, and Italian seasoning. Pour the sauce over the meatballs.

Cover and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the sauce has thickened.

Garnish with parsle and serve over rice or mashed potatoes.

Tomato Soup: I use condensed tomato soup for a bit of sweetness and creaminess. Use the soup directly from the can, no need to add water.
Seasoning: I find the soup and vegetable juice to have enough salt for my liking. You can add salt and black pepper if desired.
Raw Rice: If using raw rice, use ½ cup of uncooked long-grain white rice to the meatball mixture in place of cooked rice and add ½ cup water to the sauce. Add the meatballs to a large Dutch oven or pot, cover, and cook over a low simmer on the stovetop for 40 minutes or until the rice is tender.
Cooked Rice: Any variety of cooked rice can be used in this recipe in place of white rice.

Serving: 5meatballs | Calories: 294 | Carbohydrates: 27g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 111mg | Sodium: 561mg | Potassium: 813mg | Fiber: 2g | Sugar: 5g | Vitamin A: 990IU | Vitamin C: 26.2mg | Calcium: 52mg | Iron: 4.3mg

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

Course 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.
Holly Nilsson

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July 19, 2024
CrockPot Beef Stew
CrockPot Beef Stew is a favorite slow cooker meal.

This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.

Ingredients for Crockpot Beef Stew

Beef – The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.

Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.

Vegetables – This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.

While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.

How to Make Crockpot Beef Stew

I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.
1. Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
2. Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
3. Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.
Ladle this beef stew into bowls and serve with crusty bread or homemade dinner rolls.

How Long to Cook Beef Stew in a Crock Pot?

This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.

How to Thicken Beef Stew in the Crock Pot?

I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.

Can You Freeze Beef Stew?

Crock Pot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.

Slow Delicious Beef Recipes

Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.

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Crock Pot Beef Stew

Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.

Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.

Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.

Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.

Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.

Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.

Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.

Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.

Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew.
*Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker.
Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking.
Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or Russet potatoes should be peeled.
Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top.

Serving: 2cups | Calories: 360 | Carbohydrates: 23g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 429mg | Potassium: 1121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5779IU | Vitamin C: 21mg | Calcium: 57mg | Iron: 4mg

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

Course Beef, 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.
Holly Nilsson

Source link
March 18, 2024