Category: Beef

Beef Tenderloin Steaks With Creole Spice Rub

Sometimes I like Beef Tenderloin Steaks just pan seared in a skillet on top of the stove. When that urge strikes me I  kick that steak up a notch with a spice rub.

Beef Tenderloin Steaks

This Cajun steak rub has really rubbed off on me. I not only use it for steaks but also pork loin chops and chicken breasts.

Give this rub a try and I think you’ll agree with me that it really kicks meats up a worthwhile notch!

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Beef Tenderloin Steaks With Creole Spice Rub Recipe

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Beef Tenderloin Steaks With Creole Spice Rub
Ingredients
The Meat
  • 4 4 ounce beef tenderloin steaks, trimmed ( 1 inch thick)
Creole Spice Rub
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon sage
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground red pepper
  • 1/2 teaspoon freshly ground black pepper
Instructions
  1. Combine rub ingredients. Rub evenly over steaks.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  3. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness.
  4. Remove from heat and let stand 5 minutes.

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Cajun Spiced Roast Beef

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Slow Cooker Beef Tips With Rice Or Noodles

This Slow Cooker Beef Tips Recipe reminds me of a dish my grandmother used to make when I was a child. She served it with rice but noodles work too!

Now she didn’t serve beef very often because of the expense. Her meats were primarily chicken and pork and mostly just on Sundays.

Slow Cooker Beef Tips

Most of her weekday meals consisted of beans and potatoes of some type. She was a very frugal cook.

Even so I still remember this dish simmering slowly on the back of her stove. (I don’t think slow cookers were even around then!)

I never had her recipe but this slow cooker version comes very close. Most of my relatives that have had it agree.

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Slow Cooker Beef Tips With Rice Or Noodles

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Slow Cooker Beef Tips
Ingredients
  • 2 yellow onions finely chopped
  • 16 ounces white mushrooms quartered
  • 4 pounds beef chuck roast cut into 1-inch cubes
  • 4 cups beef stock divided
  • 1/2 cup red wine
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire sauce
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 1/2 cup all-purpose flour
  • 12 ounces egg noodles
  • 2 tablespoons salted butter
  • Parsley to garnish if desired
Instructions
  1. Place the onions and mushrooms in the bottom of a 6-quart slow cooker, then top with the cubed beef.
  2. In a medium bowl, whisk together 2½ cups of the beef stock, the red wine, soy sauce, Worcestershire sauce, salt, pepper and garlic powder. Pour over the beef, place the lid on the slow cooker and cook on low for 6 hours.
  3. Place the flour in a small bowl and gradually whisk in the remaining 1½ cups of beef stock. Stir into the beef mixture, place the lid back on and cook on high for an additional hour.
  4. When ready to serve, cook the egg noodles according to the package directions. Drain, return to the pot, and toss with 2 tablespoons of salted butter.

I make this a complete meal by simply adding a salad and rolls. I love the gravy-like consistency of the sauce on the egg noodles. Easy, simple and almost completely hands-off – my kind of meal nowadays!

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Paula Deen Old Time Beef Stew
Crock Pot Hungarian Goulash
Basic Beef Stew
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Mexican Stuffed Shells – Tex/Mex Deluxe

These Mexican stuffed shells would probably not be recognized in Mexico but in Texas, it’s just the sort of thing that you could expect.

 

When I was a youngster my family moved from Alabama to Texas. I developed a love for Tex/Mex food there and even though I live in Alabama now my love still lives.

They are really economical too. One pound of ground beef is stretched to serve 6 very generous servings or eight with a side and a salad.

I like to have refried beans and a simple lettuce and tomato salad along with some tortillas.

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Mexican Stuffed Shells
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Mexican Stuffed Shells
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

A delicious Tex/Mex meal that you won't soon forget!

Course: Main Course
Cuisine: Mexican
Keyword: Mexican Stuffed Shells
Servings: 6
Calories: 395 kcal
Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce package taco seasoning (can use low-sodium)
  • 1 4 ounce package cream cheese
  • 14 -16 large pasta shells
  • 1 cup salsa
  • 1 cup taco sauce
  • 1 cup cheddar cheese shredded
  • 1 cup Monterey jack cheese shredded
  • 1 1/2 cups tortilla chips crushed (optional)
  • 3 green onions chopped
  • 1 cup sour cream
Instructions
  1. Preheat oven to 350°.
  2. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover, and then simmer until cheese is melted. Blend well. Set aside and cool completely.
  3. While the ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on a baking sheet so that they don’t stick together.
  4. Pour salsa on the bottom of a 9×13 inch baking dish. Stuff each shell with the meat mixture placing shells in dish open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes.
  5. After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. Top with green onions and serve with sour cream and/or more salsa.

 

Enjoy!

Up Next: 

Chicken Enchilada Casserole

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Crock-Pot Pasta Fagioli – Pasta & Beans

This Crock-Pot Pasta Fagioli is an Americanized version since it contains ground beef. But it’s still very frugal and oh soooo good!!!

 

Pasta e Fagioli meaning “pasta and beans”, is a traditional meatless Italian dish. Like many other Italian favorites including pizza and polenta, the dish started as a peasant dish.

Today it can be widely found, even in restaurants that do not specialize in Italian cuisine.

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Crock-Pot Pasta Fagioli
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Crock-Pot Pasta Fagioli
Prep Time
20 mins
Cook Time
8 hrs
Total Time
8 hrs 20 mins
 

This is an Americanized version of the Italian Classic!

Course: Main Course
Cuisine: Italian
Keyword: Crock-Pot Pasta Fagioli
Servings: 8
Calories: 365 kcal
Ingredients
  • 2 lbs ground beef
  • 1 onion chopped
  • 3 carrots chopped
  • 4 stalks celery chopped
  • 2 28-ounce cans diced tomatoes, undrained
  • 1 16 ounce can red kidney beans, drained
  • 1 16 ounce can white kidney beans, drained
  • 3 10-ounce cans beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 5 teaspoons parsley
  • 1 teaspoon Tabasco sauce optional
  • 1 20-ounce jar spaghetti sauce
  • 8 ounces pasta
Instructions

  1. Brown the ground beef in a skillet.

  2. Drain the fat from the beef and add to the crockpot with everything except pasta.

  3. Cook on low for 7-8 hours or high 4-5 hours.

  4. During the last 30 min on high or 1 hour on low, add the pasta.

 

Enjoy!

Up Next: 

Italian Sausage Pie – Very Easy Plus Delicious!

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Wendy’s Copycat Chili Recipe

It’s chili time anytime. I pulled out my Wendy’s Copycat Chili recipe to make a big batch. Most will go in the freezer but I’ll eat a big bowl too. I’m just chili hungry!

 

A friend that used to work for Wendy’s gave me this recipe years ago when she found out how much I liked it. I was surprised to see how simple it was! Yummy to my Tummy!

How To Make This Wendy’s Copycat Chili Recipe

Making chili of any kind is not very difficult and this Wendy’s Copycat chili is no different. Very easy!

The ground beef can make a difference. I prefer 80/20 ground chuck.

The 80/20 means that it’s 80% lean and 20% fat. I feel like that’s the perfect proportion of lean to fat.

Ground chuck is from the front shoulder section of the animal. Now it’s probably just bits and pieces of the shoulder but at least you know where it comes from and that its quality should be very good.

Don’t buy what’s labeled as ground beef! The only thing about ground beef that you know for sure is that’s it’s beef. It can be from anywhere on the animal and when you’re talking about bits and pieces you don’t really know what you’re getting!

As far as making chili it couldn’t be easier. Just brown the beef, add it to a stockpot with the other ingredients, and simmer for an hour or so.

You got chili!

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Wendy's Copycat Chili Recipe
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Wendy's Copycat Chili Recipe
Prep Time
15 mins
Cook Time
1 hr 40 mins
Total Time
1 hr 55 mins
 

A friend shared this recipe with me and it really does taste like Wendy's.

Course: Soup
Cuisine: American
Keyword: Wendy's Copycat Chili Recipe
Servings: 8
Calories: 325 kcal
Ingredients
  • 2 pounds fresh ground beef
  • 1 quart tomato juice 29-ounce ...
  • 1 can tomato purée 15-ounce
  • 1 can red kidney beans drained (15-ounce)
  • 1 can pinto beans drained
  • medium-large onion chopped (about 1 1/2 cups)
  • 1/2 cup diced celery
  • 1/4 cup diced green bell pepper
  • 1/4 cup chili powder use less for milder chili
  • 1 teaspoon ground cumin use more for real flavor
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
Instructions
  1. In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

 

Tips And Tidbits About Wendy’s Copycat Chili

If you’ve got the time cooking beans from scratch is better for chili than canned beans.

Canned beans have a high sodium content. So if you do decide to use them rinse them first. You might also wait until close to the end of cooking time to keep them from turning to mush.

I do use canned beans and I prefer using the ones labeled “chili beans”. They have flavoring cooked in so when I use them I don’t rinse for that reason!

Enjoy!

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Loaded Baked Potato Shepherds Pie

Loaded Baked Potato Shepherds Pie is another one of my family’s favorite Dishes! I continue to make it over and over not only because they love it so much but also because it’s so easy.

Loaded Baked Potato Shepherds Pie

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Loaded Baked Potato Shepherds Pie
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 

This Loaded Baked Potato Shepherds Pie is at the top of my casserole list. It's easy to make and never fails to please!

Course: Main Course
Cuisine: American
Keyword: Loaded Baked Potatoe Shepherds Pie
Servings: 6
Calories: 320 kcal
Ingredients
  • 1 lb lean at least 80% ground beef
  • 1/4 cup chopped onion
  • 1/4 cup plain bread crumbs
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1 egg
  • 1 package 1 lb 8 oz refrigerated garlic mashed potatoes (or your own recipe)
  • 1 cup shredded Cheddar cheese 4 oz
  • 1/4 cup chopped fresh tomato if desired
  • 2 slices precooked bacon chopped, if desired
  • 2 medium green onions chopped (2 tablespoons), if desired
Instructions
  1. Heat oven to 350°F.
  2. In large bowl, mix beef, onion, bread crumbs, sage, salt and egg until well blended.
  3. Press in bottom of ungreased 8-inch square (2-quart) glass baking dish. Spread mashed potatoes evenly over top. Sprinkle evenly with cheese.
  4. Bake uncovered about 50 minutes. Sprinkle with tomato, bacon and green onions.

Enjoy!

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Paula Deen’s Mac and Cheese
Company’s Coming Mac and Cheese
Cheeseburger Quiche
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Slow Cooker Meatballs and Marinara

This Slow Cooker Meatballs and Marinara is an easy slow cooker recipe for a great hot meal at the end of the day.

Slow Cooker Meatballs and Marinara

I’ve been told that my heritage is Scottish/Irish but I believe there has to be some Italian in there somewhere because I love Italian food so much!

Spaghetti and meatballs are an entree that I serve often with just a side salad and some crusty Italian bread.

This slow cooker version is my go-to recipe for meatballs. I use a store bought Marinara sauce that I enhance just a bit.

You can get good meat balls in an Italian restaurant but why pay those prices when you can make the exact same dish in the comfort of your own kitchen?

One thing to note-this is more or less a Basic recipe that can be added to, or modified according to the tastes of those you are cooking for.

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Slow Cooker Meatballs and Marinara

Ingredients

1 1/2 pounds ground beef
3/4 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) can crushed tomatoes
1 (14.25 ounce) can tomato puree

Directions

In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.

In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

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Dr Pepper Slow Cooker Roast Beef Recipe

The minute I heard about a Dr Pepper Slow Cooker Roast Beef Recipe I knew I had to try it. Dr Pepper in a roast is just to intriguing! A search for recipes turned up several.

Dr Pepper Slow Cooker Roast Beef Recipe

This is the one I chose and of course I had to tweak it a bit. I almost never go by a recipe exactly.

My conclusion: Compared to all the other roasts from a crockpot I’ve eaten, this is the best one.

I cooked it on the weekend so it wouldn’t be drying out all afternoon between lunch and dinner, but I could time it just right to get ready at dinnertime.

My favorite thing about this recipe is the gravy it makes. You almost certainly have to serve mashed potatoes with this dish to sop up the gravy!

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Dr Pepper Slow Cooker Roast Beef Recipe
Prep Time
30 mins
Cook Time
7 hrs
Total Time
7 hrs 30 mins
 

A Dr Pepper Slow Cooker Roast Beef Recipe is just to fascinating to pass up! Turns out it's delicious and deserves a place in your roast beef rotation! 

Course: Main Course
Cuisine: American
Keyword: Dr Pepper Slow Cooker Roast Beef Recipe
Servings: 6
Ingredients
  • 4 lb Chuck Roast
  • 1 can Campbell’s cream of mushroom soup
  • 2 cans Campbell’s cream of potato soup
  • 2 cups Dr. Pepper
  • 1 package Lipton onion soup mix
  • 1/2 - 1 tsp Tony’s Creole Seasoning depending on how spicy you want it
Instructions
  1. Place beef roast in slow cooker.
  2. Add in all other ingredients.
  3. Cook for 7 hours on low.
  4. Serve warm with with the gravy over mashed potatoes.

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Slow Cooker Cabbage Rolls – Super Easy

These Slow Cooker Cabbage Rolls are not only like Mom’s but super simple to make. My mom had the best cabbage rolls recipe ever. My search is over!

 

I never got her recipe but I’ve always wanted to duplicate her’s as best I could. This one is the closest I’ve found!

Firm rolls, moist meat, and not overly saucy.

The use of savoy cabbage makes all the difference. The smooth flavor of savoy cabbage compliments the beef mixture very well.

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Slow Cooker Cabbage Rolls
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Slow Cooker Cabbage Rolls
Prep Time
45 mins
Cook Time
8 hrs
Total Time
8 hrs 45 mins
 

Delicious cabbage rolls stuffed with ground beef and rice. One the best "meat stretcher" recipes out there! 

Course: Main Course
Cuisine: American
Keyword: Slow Cooker Cabbage Rolls
Servings: 6
Calories: 395 kcal
Ingredients
  • 12 leaves Savoy cabbage
  • 1 cup cooked white rice
  • 1 egg beaten
  • 1/4 cup milk
  • 1/4 cup minced onion
  • 1 pound extra-lean ground beef
  • 1 1/4 teaspoons salt
  • 1 1/4 teaspoons ground black pepper
  • 1 8 ounce can tomato sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
Instructions
  1. Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
  2. In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
  3. In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
  4. Cover, and cook on Low 8 to 9 hours.

 

Enjoy!

Tips And Tidbits About Slow Cooker Cabbage Rolls

Here’s a simple way to separate and soften the cabbage leaves.

Cut the core from a head of cabbage with a paring knife. Place the cored head of cabbage very carefully into a large pot of boiling water. Cover for about 1 minute. After that time the outer leaves will begin to peel away. Gently pull them off with tongs.

After the first layer let another layer loosen and pull them off too. Parboiling allows the leaves to loosen from the head for easy removal. It also makes the leaves soft and much easier for rolling!

Up Next: 

Split Pea Soup With Ham And Potatoes

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Crock Pot Beef Tips with Creamy Gravy

Just takes a few minutes to prepare this yummy Crock Pot Beef Tips with Creamy Gravy dinner that your family will eat right up!! Serve over mashed potatoes or rice.

So Easy! Enjoy these beef tips at the end of a long day while they cook in your crock pot. The gravy is made there for you.

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Crock Pot Beef Tips with Creamy Gravy
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Crock Pot Beef Tips with Creamy Gravy
Prep Time
15 mins
Cook Time
6 hrs 15 mins
Total Time
6 hrs 30 mins
 

This Crock Pot Beef Tips With Creamy Gravy is outstanding. Plus the crock pot does all the work. You just can't beat that! 

Course: Main Course
Cuisine: American
Keyword: Crock Pot Beef Tips With Creamy Gravy
Servings: 6
Calories: 295 kcal
Ingredients
  • 1 1/2 lbs beef sirloin cut in pieces
  • 1/2 cup onion chopped
  • 1 10 ounce cream of mushroom soup
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water
  • 1/4 cup sour cream
  • salt and pepper
Instructions
  1. Brown beef tips in vegetable oil and place in crock pot. In same saucepan, sautee onions and place on top of beef tips.
  2. Add mushroom soup, Worcestershire sauce and water to same saucepan. Heat and stir to mix. Add to crock pot.
  3. Turn crock pot to high for 1 hour and turn to low for 4 to 5 hours. Add sour cream during last 15 minutes and stir.
Recipe Notes

Cream of mushroom soup will add some salty flavor. At end of cook time do a taste test and if too salty, add about 3-4 tablespoons of water which will dilute saltiness.

Enjoy!

Up Next:

Coca Cola Roast in the Crock Pot

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