Carne guisada

Ingredients

2 tablespoons olive oil or fat of choice

1 pound cubed beef round steak or stew meat

1 onion diced

1 tablespoon minced garlic

1 bay leaf

1 cup beef broth

1/2 cup tomato sauce

*optional add 1 serrano pepper minced

*optional 1 tablespoon corn starch or thickener of choice

Spices

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chipotle powder

1/2 teaspoon oregano

Instructions

1. Add oil to a large skillet and sear meat on all sides.

2. Add onion, garlic, bay leaf, spices (and optional serrano).  Stir fry for 2-3 minutes.

3. Move to a slow cooker.  Pour in the beef broth and tomato sauce.

4. Cook on low for 6-8 hours or high for 4 hours.

5. Optional step: to thicken the sauce ladle some liquid into a bowl and combine with corn starch or thickener of choice.  Mix well, add it back into the slow cooker, and stir well. 

Instant Pot Version

1. Use the sauté button on the instant pot to brown beef, onions, and spices.  Press cancel.  Add in broth and tomato sauce.  Secure the lid, close the valve and pressure cook for 35 minutes.  Allow pressure to naturally release for 10 minutes.  

Ingredients

2-3 lbs roast

1.5 lbs potatoes 

4 carrots 

1 onion 

4 cups beef stock 

1 teaspoon minced garlic

½ teaspoon kosher salt

½ teaspoon pepper

¼ teaspoon thyme

¼ teaspoon oregano

1 bay leaf

Gravy

¼ cup water

2 tablespoons corn starch

Instructions

1. Cut all vegetables into large chunks, so they will not turn to mush.

2. Place roast in crock pot and place vegetables around the roast.

3. Add seasonings

4. Add beef stock

5. Cover and cook on low for 8 hours or high for 5 hours

6. Remove  and shred beef 

7. In a small bowl whisk water and cornstarch

8. Remove 2 cups of the liquid from the crock pot and place in a sauce pan and bring to a simmer

9. Whisk in the water and cornstarch until it begins to thicken. It will thicken more as it cools.

10. Drizzle the gravy over the roast and vegetables

This is dish can be a set it and forget it crockpot meal, a dinner in a pinch instant pot dish, or a simple stand at your stove and stir affair.  Please see the alternative directions at the end of the recipe.

Ingredients

• 3 minced garlic cloves
• 1 tbsp vegetable oil
• 2 pound round or chuck steak cut against the grain into thin strips (about 1/2 inch wide)
• 3/4 cup brown sugar (or 1/2 cup if you prefer)
• 3/4 soy sauce (for gluten free use La Choy or other GF brand)
• 3/4 cup water
• 3 tsp grated fresh ginger (or 1 tsp dried ginger spice)
• 2 tsp sesame oil
• 2 1/2 tbsp cornstarch mixed with 3 tbsp water
• 3 green onions thinly sliced (optional garnish)
• Option: 1 bag of frozen vegetables of your choice (we prefer broccoli or green beans)

Instructions

• Preheat skillet, wok, or Instant Pot and add vegetable oil and garlic.  Once oil is heated and garlic is fragrant add steak and cook until lightly browned (about 3 minutes).  Remove from heat.
• In a medium bowl combine brown sugar, soy sauce, water, ginger, and sesame oil.  Mix well until combined.  Pour over beef and cook until beef is tender (see different cooking options below).  
• Once beef is fully cooked dissolve cornstarch in water.  Make sure the beef is at a simmering temperature.  Stir in cornstarch slurry and continue stirring until well mixed and sauce begins to thicken.  
• If you are adding vegetables, cook according to package directions then mix in with meat and sauce.  Give the veggies some time to incorporate the flavor.
• Garnish with green onions and serve with rice or rice noodles.  

Crockpot Option:

• After browning meat, add it to a preheated crockpot.  Add sauce and cook on low 5-6 hours or high 2-3 hours.  When beef is fully cooked and tender turn the crockpot on high, then add the cornstarch slurry and stir well.  Add cooked vegetables and mix well. 

Instant Pot Option:

• Set Instant Pot to sauté function and brown meat.  Turn off sauté.  Pour sauce over beef.  Seal Instant Port and set on manual mode, high pressure, for 10 minutes.  Do a quick release.  Open lid and pour in cornstarch slurry; stir immediately so cornstarch doesn't clump.  Add cooked vegetables and mix well. 

This is dish can be a set it and forget it crockpot meal or a big pot of love simmering to deliciousness.  Serve with a fresh pan of cornbread or a buttered flour tortilla.  Add your favorite toppings such as shredded cheese, sour cream, or hot sauce!

 Ingredients 

•  1 tablespoon olive oil
• 1 clove minced garlic
• 1 medium yellow onion- diced
• 1 1/2 pounds round steak cut in 2-inch chunks 
• 2 tablespoons chili powder
• 1 1/2 tablespoons cumin
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (adjust to preferred spice level)
• 1 (8 oz) can of tomato sauce
• 1 (15 oz) can petite diced tomatoes
• 1 1/2 cups beef broth (less liquid for thicker chili)

 Instructions 

•  Add the olive oil to a large soup pot and place it over medium-high heat for 2 minutes. Add the onion and garlic. Cook for 5 minutes, stirring occasionally.
• Add the diced steak chunks to the pot and cook until outside is browned (3-4 minutes) stirring occasionally.

*Slow Cooker Option: move cooked ingredients to slow cooker and continue recipe.

• Add the chili powder, cumin, salt, pepper, cayenne, and tomato sauce. Stir well until combined. 
• Add the broth and diced tomatoes (with juices)
• Bring liquid to a low boil. Then reduce heat to gently simmer for 60-90 minutes or until steak is as desired. Stir occasionally. 

*Slow Cooker Option: set cooker to low 6-7 hours or high 3-4 hours.

Additional Options

• Add a can of kidney or black beans
• Add a fresh diced jalapeno 

We have a lot of dietary restrictions in my home!  This recipe is gluten and nut free, but could easily be modified if you don't require those restrictions.  Of course, we also want to highlight our very yummy organic pasture raised ground beef and eggs!  

Ingredients

• 1 pound ground beef (Circle S organic, pasture raised preferred!)
• 1 pound organic ground Italian sausage (or plain pork, turkey or chicken)
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary (finely chopped preferred)
• 1/2 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 large egg (Circle S organic pasture raised preferred!)
• 1/2 cup parmesan or Kraft Three Cheese Blend
• 3/4 cup Gluten Free breadcrumbs 
• 1/2 cup lukewarm water

Instructions

• Preheat oven to 425.  Line your baking sheet(s) with parchment paper or foil for easy clean up and set aside.
• In a large bowl combine ground meats, seasonings, egg, cheese, and breadcrumbs.  Slowly add the water, while mixing with your hands until everything is combined. Don't over mix!  
• Use a scoop or large spoon to scoop meat into your palms and roll it into a ball.  Place on the prepared baking sheet.  Repeat.
• Bake for 15-18 minutes, or until fully cooked.

Suggestions & Tips

• Air fry!  I have an air fry setting on my new oven (love it so much), but you could also try cooking these in an air fryer to get them a little crispy on the outside and juicy on the inside.
• Too many meatballs?  Since Circle S ground beef typically comes in 2 pound packages, I usually double the recipe.  This forces me to either make GIANT meatballs (JL's favorite), or freeze what I don't need for tonight's dinner.  For freezing, let the cooked meatballs cool, then store them in freezer safe bags or containers.  Now they are ready for a quick weeknight meal!  Just pull the frozen meatballs from the freezer and simmer them in a sauce until heated through.  Ta da!  You are a midweek meal magician!