Beef Carbonnade

3 1/2 pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
3 tablespoons vegetable oil
2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
1 tablespoon tomato paste
2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
3 tablespoons all-purpose flour
3/4 cup low-sodium chicken broth
3/4 cup low-sodium beef broth
1 1/2 cups beer (12-ounce bottle or can)
4 sprigs fresh thyme , tied with kitchen twine
2 bay leaves
1 tablespoon cider vinegar

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Dry beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons oil in large heavy-bottomed Dutch oven over medium-high heat until beginning to smoke; add about one-third of beef to pot. Cook without moving pieces until well browned, 2 to 3 minutes; using tongs, turn each piece and continue cooking until second side is well browned, about 5 minutes longer. Transfer browned beef to medium bowl. Repeat with additional 2 teaspoons oil and half of remaining beef. (If drippings in bottom of pot are very dark, add about 1/2 cup of above-listed chicken or beef broth and scrape pan bottom with wooden spoon to loosen browned bits; pour liquid into bowl with browned beef, then proceed.) Repeat once more with 2 teaspoons oil and remaining beef.

2. Add remaining 1 tablespoon oil to now-empty Dutch oven; reduce heat to medium-low. Add onions, 1/2 teaspoon salt, and tomato paste; cook, scraping bottom of pot with wooden spoon to loosen browned bits, until onions have released some moisture, about 5 minutes. Increase heat to medium and continue to cook, stirring occasionally, until onions are lightly browned, 12 to 14 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broths, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, vinegar, browned beef with any accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to full simmer, stirring occasionally; cover partially, then place pot in oven. Cook until fork inserted into beef meets little resistance, about 2 to 2 1/2 hours.

3. Discard thyme and bay. Adjust seasonings with salt and pepper to taste and serve. (Can be cooled and refrigerated in airtight container for up to 4 days; reheat over medium-low heat.)

-America's Test Kitchen

Classic Meatloaf

3 slices white sandwich bread
1/3 cup whole milk
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 medium onion, grated
2 garlic cloves, minced
1 large egg
1/2 cup ketchup
Coarse salt and ground pepper

1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
2. Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
3. Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
4. Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Skillet Macaroni & Beef

This recipe came from my weekly e-mail from America's Test Kitchen.

1 1/2 lbs. ground beef
1 large onion, minced
1 red bell pepper, chopped
6 garlic cloves
2 cups elbow macaroni
1 29oz. can tomato sauce
2 cups chicken broth
1 1/2 t. dried oregano
salt & pepper
1 cup cheese

Cook beef in large nonstick skillet over medium high heat until no longer pink, about 7 minutes. Drain beef, leaving 2 tablespoons of fat in the skillet & reserve. Add onion, red pepper, & garlic to fat in skillet & cook, covered until softened, about 3 minutes. Add macaroni, tomato sauce, broth, oregano, & reserved beef to skillet & bring to boil. Cover, reduce heat to low and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes. Season with salt & pepper. Sprinkle with cheese. Serve.

Smoky BBQ Beef Brisket

I've only made this once. My crock pot is bigger so next time I will double the recipe for the sauce so the beef is covered entirely. Russell says we should keep this one.

2-3 lbs. brisket
1 t. chili powder
1/2 t. garlic powder
1/4 t. celery seed
1/8 teaspoon pepper
1/2 cup ketchup
1/2 cup chili sauce (I had Frank's Hot Sauce)
1/4 cup packed brown sugar
2 T. vinegar
2 T. Worcestershire sauce
1 1/2 t. liquid smoke (I left out)
1/2 t. dry mustard
1/3 cup water
3 T. flour

Rub brisket with chili powder, garlic powder, celery seed and pepper. Place in crock pot. Combine ketchup, chili sauce, brown sugar, vinegar, Worcestershire, liquid smoke (if using) and dry mustard. Pour over brisket. Cover and cook on low 10 hours or high 5 hours. Remove meat from cooker and skim fat from juices in cooker. Stir together water and flour and add juices. Cook until thick and bubbly. Serve with meat.

Slow Cooker French Dip

4 pounds rump roast
10.5 ounce can beef broth
10.5 ounce can condensed French Onion soup
12 ounces beer
rolls
butter

Trim fat off roast. Place in skow cooker with broth, soup and beer. Cook on low setting for 7 hours. Toast buttered rolls under broiler.

Sloppy Joes

olive oil (a turn around the pan)
1 1/4 pounds ground beef
1/4 cup brown sugar
1 tablespoon McCormick Montreal Steak Seasoning (I always get the spicy kind)
1 medium onion
1 small red bell pepper
1 tablespoon red wine vinegar
1 tablespoon Worchestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste

Add oil and ground beef and brown in a pan for a minute. Add brown sugar and steak seasoning. After meat is completely browned, add onion, bell pepper, red wine vinegar, and Worchestershire. Reduce heat to medium and cook for 5 minutes. Add tomato sauce and paste and simmer at least 5 minutes.

Chili

I love making chili from scratch. It's different every time; it just depends on your mood.

2 pounds ground beef
29 ounce can tomato sauce
29 ounce can kidney beans
29 ounce can pinto beans
1 cup diced onion
1/2 cup diced green chili (we usually use an Anahiem pepper)
1/4 cup sliced celery
3 medium tomatoes
2 teaspoons cumin
3 tablespoons chili powder
1 1/2 teaspoons black pepper
2 teaspoons salt
2 cups water

I usually brown the ground beef, then add the onion, pepper, and celery; cook until the onion is soft and then add everything else. The longer you can let it simmer, the tastier it will be but we usually let it boil and then eat. Also, the original recipe calls for the water but we NEVER add it.

Looks Bad, Tastes Good

Enchilada Pie (aka 'Looks bad, tastes good')

1 1/2 lb. ground beef
1 large onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (4 oz.) can diced green chilies
1 (4 oz.) can sliced ripe olives
1 (10-12 oz. can enchilada sauce
3/4 c. milk
1 pkg. flour tortillas
1/2 lb. cheddar cheese, grated
1/2 lb. monterey jack cheese, grated
sour cream

Brown meat and onion in a skillet and season with salt and pepper to taste. Add soups, green chilies, olives, enchilada sauce and milk. Keep mixture warm. Cut tortillas into small squares and place half in the bottom of a 9" x 13" pan. Top with half the meat mixture. Sprinkle with 1/2 of the cheeses. Repeat layers. Bake at 350 degrees for 35 - 40 minutes. Cool for a few minutes before serving. Top each serving with sour cream.

(Note: This casserole can be made in two 8" or 9" square pans. One casserole can be used and the other frozen. Be sure to thaw the casserole before baking. The baking time may need to be extended an additional 5 to 10 minutes.)