Filipino-style Beef Steak (Bistek)

1-1/2 lbs (750 g) beef sirloin or skirt steak, cut into thin fillets 
2 tablespoons kalamansi lime juice or lemon juice 
2 tablespoons soy sauce 
2 teaspoons freshly ground black pepper 
3 tablespoons oil 
1 medium onion, sliced into rings 
Salt to taste

1 Marinate the beef slices in the kalamansi lime juice, soy sauce and pepper overnight in the refrigerator. 
2 Heat the oil in a skillet and pan-fry the beef until medium-rare, about 30 seconds on each side. Transfer the beef slices to a plate. 
3 In the remaining oil, stir-fry the onion until it is browned. Season the beef with a sprinkling of salt and drizzle a little of the pan juice over the steak. Garnish with the onion slices and serve. 

Serves 4 
Preparation time: 10 mins + overnight marination 
Cooking time: 10 mins

Japanese Beef and Rice Soup

• Time: 10 minutes
• Yield: About 8 cups

 Evan Sung for The New York Times

When the chef Marco Canora was told to cut back on coffee, soda, wine and beer for health reasons, he found himself sipping cups of broth from the stockpots at his restaurant, Hearth, instead. Soon he had designed an entire system of healthful eating (and drinking) around the stuff. This soup, wintry but light, is a satisfying example. At Brodo, a takeout window that he opened in 2013, a to-go cup of broth can be customized in as many ways as an espresso at Starbucks — with ginger juice, mushroom tea and other aromatics and add-ons. This is easy to pull off at home, too.

Ingredients

• 7 cups beef bone broth (see recipe)
• 10 to 12 ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
• 1 teaspoon finely grated fresh ginger
• 3 ½ ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 cups)
• 1 cup cooked brown rice
• ½ cup nori crinkles (or slice up toasted nori sheets into 1/2-inch squares)
• 2 tablespoons tamari
•  Juice of 1/2 lemon
• 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)

Preparation

1. Bring broth to a boil over high heat. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes. Stir in scallions. Ladle into bowls and serve.

Adapted from “A Good Food Day” by Marco Canora

Stir-Fried Beef with Lemongrass and Chiles

From Viet World Kitchen.

1 12 ounces beef steak (tri-tip/bottom sirloin, flank, etc.)

1 tablespoon brown sugar

1 tablespoon kecap manis sweet soy sauce or dark soy sauce

1 tablespoon fish sauce

About 1/4 teaspoon salt

1 teaspoon cornstarch

2 tablespoons canola oil

1/2 medium red onion, thinly sliced

3 cloves garlic, finely chopped

2 Fresno or cayenne chiles, thinly sliced

1 stalk lemongrass, trimmed and very thinly sliced on diagonal or minced

1 large scallion, green part only, thinly sliced on diagonal 

1. Thinly slice the beef across the grain into bite-size pieces. Combine the sugar, soy sauce, fish sauce, salt, and cornstarch. Pour over the beef and massage with your hands. Set aside to marinate for 15 minutes. 

2. Heat the oil in a wok or large skillet over medium-high heat. Add the onion, garlic, chile, and lemongrass. Stir-fry for 1 to 2 minutes, until soft and fragrant. Bank the aromatics. Add the beef, spreading it out to one layer. Let it sear for a minute, then stir-fry it for another 2 minutes, or until cooked through.  

3. Taste for salt before adding the scallion. Cook for another 15 seconds until the scallions soften. Transfer to a serving plate. Enjoy with rice. Add a simple stir-fried or boiled vegetable and you’re done. 

Bistec Encebollao

Puerto Rican dishes are very similar to some of our food. Here's one example from El Boricua.

So easy and sinfully good! This is a great make-ahead recipe. Buy thinly sliced steak, or buy a large roast and slice it yourself. Drop in a plastic bag with tons of sliced onions, olive oil, fresh minced garlic, oregano leaves, salt, and pepper, water,and distilled white vinegar. Mix it together in the bag and refrigerate over night, or freeze for future use. To cook just drop the contents of the bag in a medium size caldero (everything tastes better when cooked in a caldero - you know it), bring to a boil, reduce the heat, cover, and cook until done. Serve over white rice with tostones on the side. How easy is that?

2 pounds beef steak, thinly sliced
½ cup olive oil
2 tablespoons minced garlic
dash dried oregano leaves
2 large white onions, sliced in rings
¼ cup distilled white vinegar
1½ cups water
1 tsp. salt


1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).

2. Dump contents of bag in a heavy skillet and bring it to a boil. Cook over low heat, covered, for about 40 minutes or so. The meat will be very tender and tasty.

Serve with white rice and tostones....

Everyday Pork Meatballs

This is the second recipe I've tried from the Keepers cookbook.

Serves 4.

We call this meatballs "everyday" because they are more versatile than the traditional Italian tomato sauce-coated variety. Lightly flavored with ginger, soy sauce, and sesame oil, they can be served with rice or other grains, slaws, over a bowl of udon noodles, or added to broths and soups. 

Here's another idea borrowed from banh mi: Take a her role or a 6-inch piece of baguette and split it in half lengthwise, keeping the bread attached on one side Spread Magic Miso Mayo or plain mayonnaise on both halves then add three meatballs, some shredded carrots, sliced cucumbers, cilantro sprigs, lime juice and if you like heat, Sriracha. Squeeze the halves together and enjoy.

1 large egg
2 garlic cloves, minced
2 scallions (white and pale green parts only), thinly sliced
1 tablespoon grated peeled fresh ginger
1-1/2 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Grated zest of 1 lime
Salt and pepper
1 pound (0.454 kilo) ground pork
1/4 cup panko or dried breadcrumbs

Preheat the oven to 400F with a rack in the upper third position.

In a medium bowl, beat the egg. Add the garlic, scallions, ginger, soy sauce, vinegar, sesame oil, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper and stir together. Add the pork and panko and gently mix together with a fork or your hands. The mixture will be a little wet and soft.

Shape the meat mixture into about 16 ping-pong-size balls (or use ice cream scoop)and put in a baking dish (lined with foil for easier cleanup if  you like). Bake until just cooked through, about 15 minutes. Serve  hot.

Tip: If you happen to have Magic Miso-Mayo (recipe below) in the fridge, try brushing some on top of the meatballs before baking; it transforms into a tasty glaze.

We often double the recipe and freeze half the meatballs either raw or cooked. If you're cooking them first, let them cool before placing in the freezer. To serve, defrost overnight in the refrigerator Cook raw ones as directed above. Heat cooked ones in the oven or microwave.

Magic Miso-Mayo  (makes about 1/2 cup)
In a small bowl, stir together 1/2 cup mayonnaise, 1 teaspoon white miso paste, and a squeeze of lime juice until smooth. Check the seasonings. The Magic Miso-Mayo will keep, covered in the refrigerator, for up to 2 weeks.

Pakistani Kima (Beef Curry)

Ingredients

2 – 3 Tbsp oil (I recommend coconut oil.)
1 cup chopped onion (I use 1/4 cup minced)
1 clove garlic, minced (see The Easiest Way to Peel Garlic)

1 lb ground beef (or other meat or even chicken.  See below for vegan option.)
1 1/2 Tbsp curry powder (See Sweet Curry Powder Recipe- Do It Yourself)
2 1/4 tsp salt (I recommend Real Salt)
1/8 tsp pepper
1/8 tsp cinnamon
1/8 tsp ginger
1/8 tsp turmeric

2 1/2 – 3 cups tomatoes (about 1 1/2 14 oz cans)
3 potatoes
2 1/2 – 3 cups peas

Method

1.  Melt oil or butter in a large pan.

2.  Add onion and garlic (if using minced, add a bit of water to reconstitute).

3.  Cook until onion softens and garlic begins to brown (watch it carefully – garlic burns easily!)

4.  Add meat and cook thoroughly.

5.  Add curry, salt and spices.  Stir well.

6.  Dice potatoes.

7.  Add potatoes, tomatoes and peas to the pan.

8.  Bring to a simmering boil.  Reduce heat, cover and simmer for 25 minutes, or until potatoes are done.

Notes:

• Dice the potatoes small.  It’s pretty disappointing to wait the whole 25 minutes and still have crunchy taters!
• Add the peas later in the cooking time to keep their color more vibrant.
• Substitute ingredients and add more or less to your taste.  However, if you add more potatoes, onions, or peas, you will need to increase the seasonings.
• For a really low carb option, sub green beans for the peas and cauliflower for the potatoes.
• For a vegan option substitute beans or a soy product (like TVP) for the meat.  I don’t personally recommend soy, but it does work and tastes great.
• Curry note:  I use a mild sweet curry (my youngest doesn’t like spicy anything!) – In case you missed it, here is my Sweet Curry Recipe  .

Korean Ground Beef

From Lizzy Writes

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. 

Bolognese Meat Sauce

1 tablespoon vegetable oil

3 tablespoons butter plus 1 tablespoon for tossing the pasta

1/2 cup chopped onion

2/3 cup chopped celery

2/3 cup chopped carrot

3/4 pound ground beef chuck (or you can use 1 part pork to 2 parts beef)

Salt

Black pepper, ground fresh from the mill

1 cup whole milk

Whole nutmeg

1 cup dry white wine

1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice

1 1/4 to 1 1/2 pounds pasta

Freshly grated parmigiano-reggiano cheese at the table

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

2. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.

3. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.

4. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.

5. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Yield: 2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

Adapted from "Essentials of Classic Italian Cooking" by Marcella Hazan (Knopf)

Beef Bulgogi

Time: 45 to 150 minutes

1 bunch scallions, roughly chopped

8 or more garlic cloves, peeled and roughly chopped

1 tablespoon sugar or honey

1/2 teaspoon black pepper

1/2 cup soy sauce

1 tablespoon sesame oil

2 pounds sirloin, rib-eye or skirt steak, thinly sliced, or 3 to 4 pounds beef short ribs, boned and thinly sliced

Boston or loose-leaf lettuce leaves for serving

Gochujang (Korean chili-bean paste) for serving.

1. Combine the scallions, garlic, sugar, pepper, soy sauce and oil in blender and purée, adding water as needed to form a smooth mixture. Toss the meat with the soy mixture and marinate for 15 minutes to 2 hours. Heat a grill with the rack 4 to 6 inches from the flame; the fire should be as hot as possible.

2. Remove the meat from the marinade, and grill until browned outside but still rare inside, no more than a couple of minutes per side; do not overcook. Serve the meat wrapped in lettuce leaves, with gochujang for dipping.

Serves 4 to 6.

Sesame Spinach and Tofu
Cook 1 tablespoon minced garlic in 2 tablespoons sesame oil over medium-high heat for 1 minute; add 1 pound chopped spinach and cook, stirring occasionally, until it begins to wilt. Crumble in 1/2 pound extra-firm tofu and stir until warmed through. Stir in 1 tablespoon soy sauce, a pinch of sugar and 1 tablespoon sesame seeds. Serve hot or warm.

Korean Potato Salad

Cook 1 pound julienned or shredded potatoes and 1/2 pound julienned or shredded carrots in salted boiling water until barely tender, about 5 minutes; add 1/2 cup fresh or frozen peas for the last minute of cooking. Drain and rinse with cold water. Whisk together 1/2 cup mayonnaise and 3 tablespoons rice vinegar; toss with the vegetables, 1/2 cup chopped chives and 1/4 cup chopped scallions. Garnish with more chopped scallions and chives, season with salt and pepper to taste and serve.

Grilled-Scallion Salad
Brush 1 pound untrimmed scallions with 1 tablespoon sesame oil; grill over moderately high heat, turning once, until charred and tender, 5 to 10 minutes. Roughly chop and toss with 1 / 3 cup rice vinegar, 1 to 2 tablespoons gochugaro (Korean chili powder) or less if using red-pepper flakes, 1 tablespoon sesame seeds and 2 teaspoons sugar. Serve immediately.

Kimchi
Layer 1 small green or white cabbage (separated into leaves) and 1 small-to-medium daikon radish (cut into 1-inch cubes) with 1/2 cup coarse salt in a large bowl. Let sit until the cabbage is wilted, about 2 hours, massaging and weighting it if needed to help soften. Rinse and dry well. Roughly chop and toss with 15 to 20 chopped scallions, 1/4 cup fish (or soy) sauce, 1/4 cup minced garlic, 2 to 4 tablespoons sugar, 2 tablespoons minced ginger and 1 to 2 tablespoons gochugaro (Korean chili powder) or less if using red-pepper flakes. Serve immediately or refrigerate for up to a week.

Fried Hijiki
Soak 1 ounce dried hijiki in 2 cups hot water. When it’s tender, about 5 minutes later, drain, squeeze dry, remove any hard bits and chop. Cook 1 tablespoon minced garlic and 1/4 cup chopped scallions in 1 tablespoon neutral oil (like grapeseed or corn) and 1 tablespoon sesame oil over medium-high heat for 1 minute; add the hijiki and cook until browned and beginning to shrivel, 5 to 7 minutes. Stir in 1 tablespoon each soy sauce and sesame seeds and a pinch of sugar. Serve hot or warm.

Plum-and-Herb Wine Cocktail
Cook 1 / 3 cup sugar, 1 / 3 cup water and 1 sprig fresh rosemary or thyme over medium-low heat until the sugar dissolves; cool and remove the herb. Combine 1 bottle not-too-dry white wine (like Riesling), 1/4 cup gin, the juice of 1 lemon, 2 to 4 chopped plums and 1/4 cup of the rosemary syrup. Chill for at least 2 hours, taste and add more syrup if you like and serve.

Tex-Mex Beef Enchiladas

This recipe is easily doubled; you can bake one batch tonight and freeze another for a no-fuss weeknight meal.

Ingredients

• 2 tablespoons olive oil
• 1/4 cup all-purpose flour (spooned and leveled)
• 1 can (14 1/2 ounces) reduced sodium chicken broth
• 1 1/2 tablespoons chili powder
• 1 small chipotle chile in adobo, minced, plus 1 tablespoon sauce (from a small can)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3/4 pound lean ground beef
• Coarse salt and ground pepper
• 8 corn tortillas (6-inch)
• 1 1/2 cups shredded cheddar cheese (6 ounces)
• 1/4 cup chopped cilantro

Directions

1. Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.
2. Make filling: In a 10-inch nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.
3. Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of an 8-inch square baking dish. Set aside. Make enchiladas: Stack tortillas; wrap in foil, and warm in oven, 10 minutes. Fill each with a heaping 1/4 cup beef mixture and 2 tablespoons cheese; tightly roll up.
4. Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

Cook's Note

To freeze: Make sauce and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas don't become soggy). Place sauce in an airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing. To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; bake until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes; serve.

Meatballs in Tomato and Chipotle Sauce

From The Wednesday Chef.

Serves 6 to 8 (about 34 meatballs)

Meatballs12 ounces ground pork
12 ounces ground beef
1 medium zucchini
8 peppercorns
1/4 teaspoon cumin seeds
1/4 teaspoon dried Mexican oregano
2 eggs, lightly beaten
1/3 cup finely chopped onion
1 1/2 teaspoons salt

1. Place the ground pork and beef in a food processor and pulse several times. Transfer to a large bowl. Trim the ends of the zucchini and chop finely. Add to the bowl.

2. Finely grind the peppercorns and cumin seeds in a spice grinder or mortar and pestle and add to the meat. Add the oregano, eggs, onion and salt and gently use your hands or a spatula to thoroughly combine all the ingredients. 
3. Gently form the mixture into 1 1/2 -inch meatballs. Place on a baking sheet and refrigerate while making the sauce.

Sauce and finish
2 pounds tomatoes
2 to 4 chipotle chiles en adobo, more or less to taste
3 tablespoons vegetable oil
3/4 cup chicken broth
Salt

1. Bring a large pot of water to a boil. Core the tomatoes and place them in the boiling water. Reduce the heat and simmer for 5 minutes. Drain the tomatoes and cool for a few minutes.

2. Process the tomatoes and chipotle chiles in a blender or food processor until smooth.

3. Heat the oil in a large skillet and add the tomato sauce. When it comes to a boil, reduce the heat and simmer for 5 minutes. Add the chicken broth. When the sauce comes back to a simmer, add the meatballs.

4. Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes. Adjust the seasoning by tasting and adding salt just before the end of the cooking time. This dish can be prepared a day ahead or can be frozen and reheated.

Chunky Beef and Chickpea Chili

With lots of spice and chunks of beef, it's no wonder that this comforting, nourishing chili is a big favourite.

• 1 tbsp (15 mL) vegetabIe oil
• 2 lb (907 g) stewing beef, cut in 1/2 inch cubes
• 2 onions, chopped
• 2 carrots, chopped
• 2 stalks celery, sliced
• 1 can stewed tomatoes
• 1 can chickpeas, drained and rinsed
• 1 cup (250 mL) beef stock
• 1 can tomato paste
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 tsp (5 mL) dried oregano
• 3/4 tsp (4 mL) salt
• 1 sweet red pepper, chopped

Preparation

In large nonstick skillet, heat vegetable oil over medium-high heat. Brown stewing beef, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano and salt.

Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Stir in red pepper. Cook on high for 15 minutes.

Stove-top Stew: 
Brown beef in Dutch oven. Add onions, carrots, celery, tomatoes, chickpeas, beef stock, tomato paste, chili powder, ground cumin, dried oregano, and salt ; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender.

Increase heat to medium; stir in red pepper and cook for 15 minutes.

Smoky Pork or Beef Stew

This is the first recipe I tried from Canadian Living's The Slow Cooker Collection. I ended up not cooking it in a slow cooker.

Paprika, which gives this stew a goulash flavor, is available in many forms these days: smoked, unsmoked, sweet, bittersweet and hot. For the smocked, you may have to go to a specialty food store, but more and more supermarkets are stocking this Spanish specialty. Once you have a tin of it, you'll find yourself using it whenever you want to give a whiff of sweet or hot peppery smoke to a dish, whether it's eggs, fish, poultry, legumes or meats. This stew is delightful topped with sour cream, and served with egg noodles and tender-crisp green beans.

2 onions, sliced
2 cloves garlic, minced
2 lb (1 kg) boneless pork shoulder blade roast or beef stewing cubes
1/2 cup (125 ml) salsa or tomato sauce
2 tbsp packed brown sugar
2 tbsp Worcestershire sauce
1 tbsp smoked or regular sweet paprika
1 tsp dried oregano
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
3 tbsp all-purpose flour

Place onions and garlic in slow cooker. Trim pork and cut into 1-inch cubes; place on onion mixture.

Combine 1 cup (250ml) water, salsa, sugar, Worcestershire sauce, paprika, oregano, mustard, salt and pepper; pour into slow cooker. Stir to combine.

Cover and cook on low until meat is fork-tender, about 6-7 hours. Skim off fat. Move meat and vegetables to one side of slow cooker.

In small bowl, whisk flour with 1/4 cup (50ml) cold water; whisk into liquid in slow cooker. Stir to redistribute ingredients.

Cover and cook on high until sauce is thickened, 10-15 minutes. (Make ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 3 days or freeze for up to 1 month.)

Per each of 6 servings: about 187 cal, 22g pro, 4 g total fat (2g sat fat), 15 g carb, 2 g fibre, 64 mg chol, 453 sodium, % RDI: 4% calcium, 18% iron, 6% vit A, 5% vit C, 10% folate.

Beef Stew

Here's another beef stew recipe; this time from Martha Stewart.

You can make this beef stew in the oven or a slow cooker. Either way, you will have a warming, wholesome, and wonderfully flavorful meal.

• 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
• 1/3 cup tomato paste
• 3 tablespoons balsamic vinegar
• 2 tablespoons all-purpose flour
• Coarse salt and ground pepper
• 1 pound medium onions (about 2), cut into 1-inch chunks
• 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
• 1 pound carrots, cut into 1 1/2-inch lengths
• 6 garlic cloves, smashed
• 2 bay leaves

Directions

1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
2. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.

Variations

Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Old Fashioned Beef Stew

Here's a recipe from Michael Smith that I would like to try cooking in a slow cooker.

Braising is my favourite cooking method. I just love the way it can transform an inexpensive, tough cut of beef into a tasty tender stew. Toss in the earthy flavours of root vegetables and aromatic red wine, and you are well on your way to a rich flavour base. But the real secret to a truly memorable beef stew is patiently browning the meat.

Serving: 4 - 6 servings

ingredients

2 pounds stewing beef
a sprinkle or two sea salt and freshly grated pepper
a splash any vegetable oil
a few carrots, peeled and roughly chopped
a few stalks celery, roughly chopped
a few potatoes, peeled and roughly chopped
a few parsnips, peeled and roughly chopped
a few onions, peeled and roughly chopped
a 28 ounce can whole tomatoes
1/2 bottle hearty red wine
3 or 4 cups homemade or canned beef broth
a few bay leaves
few sprigs fresh rosemary
1 jar pickled baby white onions
few handfuls frozen peas
another sprinkle or two of salt and pepper 

instructions

Preheat a large thick-bottomed pot over medium-high heat.

Meanwhile, pat the beef dry with a clean towel and then cut it into large cubes and season it with the salt and pepper.
Add a splash of oil to the pot—enough to cover the bottom in a thin layer—and toss in enough meat to form a single sizzling layer. Sear the meat on every side until it’s evenly browned.

Be patient when you’re browning the meat; it takes a little time but it’s worth every minute. The caramelized flavours are the secret to a rich hearty stew. As the meat browns, remove it from the pan, adding more oil and meat as needed.

Once the meat is done, discard the remaining oil but keep all the browned bits in the pan; they’ll add lots of flavour to the stew.
Add half of the vegetables—reserving the other half—and all the meat back to the pot. Add the tomatoes and enough wine and beef broth to barely cover the works. Add the bay leaves and rosemary and bring the pot to a simmer.

Continue cooking until the meat is almost tender, about 1 hour, then add the remaining vegetables, the baby onions and the frozen peas. Adding the vegetables in 2 batches allows the first batch to dissolve into the stew while the second retains its shape, colour and texture. Continue simmering until the meat and veggies are tender, another 30 minutes or so. When the stew is tender, taste it and season as you like. 

Beef Stew for Slow Cooker

Will try this recipe.

• 2 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 2 pounds lean stew beef
• 1 onion, quartered
• 1 clove garlic, minced
• 2 cups beef broth or bouillon
• 1 teaspoon salt or to taste
• 1 tablespoon lemon juice (I think I will omit this next time)
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground pepper
• 1/2 teaspoon paprika
• 2 bay leaves
• 6 carrots, cut in pieces
• 6 medium potatoes, cut into pieces

1. Wash, peel and cut vegetables into 1-inch pieces.
2. Combine 3/4 cup flour, 1 teaspoon garlic powder and 1teaspoon paprika in a plastic bag; shake to mix well.
3. Toss the beef  cubes in the flour and shake the bag to coat evenly.  Remove the beef from the plastic bag, shaking off excess flour mixture.
4. Brown the beef in a skillet with a little oil in batches.
5. Place the beef at the bottom of the crocpot, top with the vegetables and add in the seasaoning ingredients.
   Cook o low for 8 to 10 hours.  30 minutes before serving, add flour mixtures from 1/3 cup of cold water blended with 3 tablespoons of flour.  Cook on high until thicken.  I find that it’s not necessary to thicken the broth.

Slow Cooker Korean Short Ribs

I bought a pack of grass-fed short ribs yesterday from the farmer's market. I want to use the slow cooker, so I will try this recipe as soon as the meat's thawed.

• 6 pounds of bone-in English-style grass-fed short ribs
• Kosher Salt
• Freshly Ground Pepper
• 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
• 1/2 cup soy sauce or coconut aminos
• 6 garlic cloves, peeled and roughly chopped
• 3 scallions, roughly chopped
• 1 hunk of ginger, about the size of your thumb, cut into two pieces
• 2 teaspoons of Red Boat fish sauce
• 1 tablespoon rice wine vinegar or coconut vinegar
• 1 cup organic chicken broth
• Small handful of roughly chopped fresh cilantro

• Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper and lay the ribs, bone-side up on a foil-lined baking sheet. 
• Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes. Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot. 
• Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth. 
• Pour the sauce evenly over the ribs and add the chicken broth to the pot. Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours. 
• When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.  Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs. Sprinkle on the chopped cilantro and serve the remaining sauce on the side.

Here's another option (except that I don't have a microwave) and another. For a spicy version, try this.

Satti de Zamboanga

SAMBAL: Soup

Ingredients
-Chilli Flakes ¼ cup (more if hotter)
-Ginger Powder 1 ½ tbsp
-Turmeric Powder 1 ½ tbsp
-Onion 1 medium size
-Oregano Leaves 1 ½ tbsp
-Oil 2 tbsp
-Shrimp paste (Bagon) ¼ -½ tsp
-Tomatoes 2 pcs (diced)
-Flour ¼ cup (or less)
-Corn Starch ½ cup (or less)
-Sugar 1 ½ - 2 cups
-Salt 1 tbsp
-Achuete Powder 15g
-Chicken Stock 3 liters
-Curry Powder ½ tsp

Step 1:
Boil 3 liters of chicken stock. Add curry powder when boiling, stir.

Step 2:
Blend the chilli flakes, ginger, turmeric, onion & oregano (add small amount of water just enough to start the blend).

Step 3:
Mix flour, corn starch, sugar, salt & annato powder. Add 1 cup (or more) of water, stir until free of lumps.


Step 4:
Sauté shrimp paste and tomatoes with oil, then add the mixed ingredients in step 2. Sauté until partly dried.

Step 5:
Pour the sauté into the boiling water, stir. Add the mix from step 3. Add water to reach desired thickness.

Keep in medium flame for 20 - 30 minutes (or more) with frequent stirring to avoid "stickings" on the pot. Add water to lessen the thickness of the soup (if preferred).
Serve hot with satti & rice.

SATTI
2 chicken breasts, cut into small pcs or Sirloin Beef (sliced into cubes).

Marinade in:
5 cloves garlic, minced
2 tbsp. sugar
4 tbsp. soy sauce
2 shallots, minced
Juice of ½ lime
3 tbsp. oil

1. Marinade a few hours or overnight in fridge.
2. Skewer meat
3. BBQ for 3 minutes on each side (or until cooked), basting with marinade occasionally.

Japanese-style Curry (Kare Raisu) in a Hurry

My son went on a vegetarian diet for four weeks as part of a school project, which ended yesterday. This is one of the dishes he's been wanting to try. (The first one we made a few months ago wasn't quite like this), so I made it for him today. I'm not good with roux, so instead of making it from scratch I used instant roux. This recipe is a good one.

• Serves: 2
• Prep Time: 5 minutes
• Total Time: 15-20 minutes

Ingredients

• 1 packet Japanese curry roux
• 100-200 grams meat cut into cubes
• 1 diced medium potato
• 1 diced carrot
• 1/2 copped white onion
• 1 tablespoon cooking oil

Instructions

1. Saute the chopped onion in a tablespoon of oil in a saucepan. Once they turn soft and translucent, you can add the meat.
2. Once the meat has browned/cooked, add the diced potatoes and carrots.
3. Add about 2 cups of water and let it simmer. You can skim off the fat that rises to the surface.
4. Add the curry powder / paste / roux.
5. Let the sauce simmer until it thickens to your desired consistency. Serve beside rice a la Japanese style curry rice (kare raisu). Enjoy!