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Meal Planning Meal Planning

Need new ideas for beef roast PIOG

Posted by on Jun. 17, 2013 at 3:14 PM
  • 28 Replies


We have quite a few beef roasts from the beef we bought...enough for 2 each month.  I usually make a typical beef roast (onion & veggies) and one with a seasoned tomato sauce (Hungarian beef.)  The problem is, we're getting tired of those two ways of preparing a beef roast and leftovers are going to waste.  I NEED NEW IDEAS/RECIPES!

Can you help?

by on Jun. 17, 2013 at 3:14 PM
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Replies (1-10):
elijahsmama09
by on Jun. 17, 2013 at 3:30 PM

This is something my family loves. I know it sounds funky, but its delicious. 

Moroccan beef stew

Serves 4


Ingredients:

•2 tablespoons olive oil

•2 pounds beef for stew, cut into 1-inch cubes

•3 tablespoons flour

•1 teaspoon salt

•1 teaspoon pepper

•1 onion, chopped

•2 cloves garlic, minced

•1 teaspoon cumin

•1/2 teaspoon cinnamon

•1/2 teaspoon ground cloves

•1 bay leaf

•1-1/2 cups beef stock

•1 cup pitted prunes, chopped

•1 cup fresh or dried apricots, chopped

•2 cups baby spinach

Directions:

1.Pat the cubes of beef dry with a paper towel. Pour the flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into a resealable bag. Place half the beef in the bag, seal it and toss the beef until it's covered in the flour mixture.

2.Heat the oil in a large pot over medium-high heat. Add the floured beef and brown on all sides, two to three minutes. Transfer beef to a plate and repeat flour coating and cooking with remaining beef. Transfer beef to plate and set aside.

3.Reduce the heat to medium and add the onion and garlic to the pot. Cook for three to five minutes or until tender. Stir in the cumin, cinnamon, cloves and bay leaf and cook for another minute.

4.Add a quarter cup of beef stock to the pot and stir for a minute, scraping up any browned bits from the bottom of the pot. Pour in the rest of the stock and bring to a boil. Reduce the heat to low, return the cubes of beef to the pot, cover and cook for 90 minutes.

5.Stir in the prunes and apricots and cook, covered, for another 15 minutes.

6.Stir in the spinach and cook, uncovered, for five more minutes. Stir in the remaining salt and pepper and serve.


elijahsmama09
by on Jun. 17, 2013 at 3:36 PM

I also have thrown a roast in the crockpot with the classic onion soup mix, and cream of whatever soup. Cook all day until fall apart tender. I usually add onions, potatoes and carrots to the bottom so they pick up all the flavor too. The sauce becomes a gravy. 

elijahsmama09
by on Jun. 17, 2013 at 3:38 PM

Beef Bourguignon

· 4 pounds lean beef, cubed

· 1 cup red wine

· 1/3 cup oil

· 1 teaspoon thyme

· 1 teaspoon black pepper

· 8 slices bacon, diced

· 2 cloves garlic, crushed

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/3 cup flour



Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight

in the fridge. In large pan, cook bacon until soft. Add garlic and onion

sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain

beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the

beef stirring until well coated. Add mushroom mixture on top. Pour reserved

marinade over all. Cook on LOW 8-9 hrs.


michiganmom116
by Rhonda on Jun. 17, 2013 at 3:40 PM

I've had this and enjoyed it....DH not so much.  His taste buds are pretty traditional American  LOL

Quoting elijahsmama09:

This is something my family loves. I know it sounds funky, but its delicious. 

Moroccan beef stew

Serves 4


Ingredients:

•2 tablespoons olive oil

•2 pounds beef for stew, cut into 1-inch cubes

•3 tablespoons flour

•1 teaspoon salt

•1 teaspoon pepper

•1 onion, chopped

•2 cloves garlic, minced

•1 teaspoon cumin

•1/2 teaspoon cinnamon

•1/2 teaspoon ground cloves

•1 bay leaf

•1-1/2 cups beef stock

•1 cup pitted prunes, chopped

•1 cup fresh or dried apricots, chopped

•2 cups baby spinach

Directions:

1.Pat the cubes of beef dry with a paper towel. Pour the flour, 1/2 teaspoon of salt and 1/2 teaspoon of pepper into a resealable bag. Place half the beef in the bag, seal it and toss the beef until it's covered in the flour mixture.

2.Heat the oil in a large pot over medium-high heat. Add the floured beef and brown on all sides, two to three minutes. Transfer beef to a plate and repeat flour coating and cooking with remaining beef. Transfer beef to plate and set aside.

3.Reduce the heat to medium and add the onion and garlic to the pot. Cook for three to five minutes or until tender. Stir in the cumin, cinnamon, cloves and bay leaf and cook for another minute.

4.Add a quarter cup of beef stock to the pot and stir for a minute, scraping up any browned bits from the bottom of the pot. Pour in the rest of the stock and bring to a boil. Reduce the heat to low, return the cubes of beef to the pot, cover and cook for 90 minutes.

5.Stir in the prunes and apricots and cook, covered, for another 15 minutes.

6.Stir in the spinach and cook, uncovered, for five more minutes. Stir in the remaining salt and pepper and serve.



michiganmom116
by Rhonda on Jun. 17, 2013 at 3:41 PM

This is very similar to what I already do, minus the cream of soup

Quoting elijahsmama09:

I also have thrown a roast in the crockpot with the classic onion soup mix, and cream of whatever soup. Cook all day until fall apart tender. I usually add onions, potatoes and carrots to the bottom so they pick up all the flavor too. The sauce becomes a gravy. 


IncognitoOne
by on Jun. 17, 2013 at 3:42 PM

I've only ever had it roasted with potatoes and carrots.

michiganmom116
by Rhonda on Jun. 17, 2013 at 3:42 PM

Thanks for the reminder!  we've tried this and liked it

Quoting elijahsmama09:

Beef Bourguignon

· 4 pounds lean beef, cubed

· 1 cup red wine

· 1/3 cup oil

· 1 teaspoon thyme

· 1 teaspoon black pepper

· 8 slices bacon, diced

· 2 cloves garlic, crushed

· 1 onion, diced

· 1 pound mushrooms, sliced

· 1/3 cup flour



Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight

in the fridge. In large pan, cook bacon until soft. Add garlic and onion

sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain

beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the

beef stirring until well coated. Add mushroom mixture on top. Pour reserved

marinade over all. Cook on LOW 8-9 hrs.



childofgod04
by on Jun. 17, 2013 at 3:43 PM
I can't think of the recipes I know at this moment but have you tried looking up different recipes that your family may like? I like to try new recipes and that's what I do.
michiganmom116
by Rhonda on Jun. 17, 2013 at 3:44 PM


Quoting IncognitoOne:

I've only ever had it roasted with potatoes and carrots.

That's how I made it for years.

michiganmom116
by Rhonda on Jun. 17, 2013 at 3:45 PM


Quoting childofgod04:

I can't think of the recipes I know at this moment but have you tried looking up different recipes that your family may like? I like to try new recipes and that's what I do.

I have, some sound a little outrageous and most are just a slight variation of the traditional roast with potatoes & carrots.

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