1 box beef broth
1 lb beef, cut into cubes
3-4 stalks celery, cut into bite sized pieces
3-4 carrots, cut into bite sized pieces
1 small bag frozen peas
1 onion, diced
1 cup barley
Garlic powder, salt, and pepper to taste
Put all ingredients in crockpot. Cook on high for 4 hours or low for 6-8 hours.
Can use a roast instead of beef cubes. Just remove the roast just before serving and shred it, then return it to the soup.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Saturday, October 4, 2014
Monday, November 26, 2012
Shepard's Pie
Shopping List
1 lb ground beef
1 can cream of mushroom soup
1 can corn
1 can green beans
Mashed potatoes (great way to use Thanksgiving leftovers!)
1 bag grated cheese (I like montery jack or sharp cheddar)
Seasoned salt
Italian seasoning
If the mashed potatoes are already made, start about 45 mins before you want to eat. Brown the ground beef. You brown ground beef by putting it in a frying pan over medium heat. As it cooks, break it up and move it around the pan, making sure to scrape the meat off the bottom of the pan so it doesn't burn. I find a fork to be the easiest thing to do this with. You don't have to stir it constantly, but you do need to do so about every 2-3 minutes. Once you can't see any more pink, the ground beef is cooked. Drain the grease.
Add the can of cream of mushroom soup, 1-2 tsp (teaspoons) of seasoned salt and 1 tsp Italian seasoning. Stir to combine. Dump ground beef into an 8x8 casserole dish and spread around evenly. Open the can of corn, drain it, and dump it on top of the ground beef spreading it around evenly. Drain the can of green beans and dump it on top of the corn, again spreading it around evenly. Top with the mashed potatoes. Spread the grated cheese (about half the bag) over the top.
If you want, you can put a few squares of butter on the top - it helps the cheese to brown.
Bake at 350* for 30 mins.
1 lb ground beef
1 can cream of mushroom soup
1 can corn
1 can green beans
Mashed potatoes (great way to use Thanksgiving leftovers!)
1 bag grated cheese (I like montery jack or sharp cheddar)
Seasoned salt
Italian seasoning
If the mashed potatoes are already made, start about 45 mins before you want to eat. Brown the ground beef. You brown ground beef by putting it in a frying pan over medium heat. As it cooks, break it up and move it around the pan, making sure to scrape the meat off the bottom of the pan so it doesn't burn. I find a fork to be the easiest thing to do this with. You don't have to stir it constantly, but you do need to do so about every 2-3 minutes. Once you can't see any more pink, the ground beef is cooked. Drain the grease.
Add the can of cream of mushroom soup, 1-2 tsp (teaspoons) of seasoned salt and 1 tsp Italian seasoning. Stir to combine. Dump ground beef into an 8x8 casserole dish and spread around evenly. Open the can of corn, drain it, and dump it on top of the ground beef spreading it around evenly. Drain the can of green beans and dump it on top of the corn, again spreading it around evenly. Top with the mashed potatoes. Spread the grated cheese (about half the bag) over the top.
If you want, you can put a few squares of butter on the top - it helps the cheese to brown.
Bake at 350* for 30 mins.
Monday, November 12, 2012
Shredded Beef Enchiladas
My husband requested that I type up this recipe. He has decided it is now one of my "signature" dishes. I've only made it twice, but apparently it's his very favorite recipe ever :) It is also one of the easiest recipes I make :)
Shopping List
Beef roast (about 2 lbs)
1 large can enchilada sauce (I use Old El Paso Mild, but you can pick a spicier one if you like heat)
1 can beef broth
1 bag shredded cheese (I like sharp cheddar or a Mexican blend)
8 tortillas (I use flour, but you could use corn if you prefer)
Start about 8 hours before you want to eat (you're using the crockpot - it takes a while). Put the roast in the crockpot. It's ok if it's frozen (if it's frozen, I sometimes need to put it in the sink and run hot water over it long enough to get the paper mat thingy off the bottom). Dump the can of enchilada sauce on top. Add the can of beef broth. Plug in the crockpot (if you forget this step, it doesn't work very well. It also makes you mad when you've been looking forward to the meal all day and it's still uncooked). Cook on low for 6+ hours (if you cook it longer, that's fine too).
Scoop the roast out and put it in a bowl. Cut it up/shred it (by this time it's tender enough that a butter knife and fork can easily cut it). Add a couple of scoops of the sauce from the crockpot. This will be the filling for your enchiladas, so add sauce until it's as saucy as you want. My kids don't like it horribly saucy, so I only add a few scoops. Stir in half the shredded cheese.
Spray the bottom of a 8x8 casserole dish with pam (not necessary, it just makes serving and clean up easier). Preheat oven to 350*. Grab your tortillas and put a good sized scoop of the beef and cheese mixture (about 1/8 of it - you can add less filling and make more enchiladas if you like more tortillas and less meat in your enchiladas) in a line down the middle of one. Roll it up and put it in the casserole dish (if you turn it so the ends are down, it will be more likely to stay rolled up). Repeat with the rest of the meat and tortillas.
When you're done rolling the enchiladas and your casserole dish is full, top them with sauce from the crockpot. You can put just a little or you can smother them in it - depends on how much sauce you like :) Top with the rest of the shredded cheese. Bake for about 20 mins or until the cheese is melted.
Shopping List
Beef roast (about 2 lbs)
1 large can enchilada sauce (I use Old El Paso Mild, but you can pick a spicier one if you like heat)
1 can beef broth
1 bag shredded cheese (I like sharp cheddar or a Mexican blend)
8 tortillas (I use flour, but you could use corn if you prefer)
Start about 8 hours before you want to eat (you're using the crockpot - it takes a while). Put the roast in the crockpot. It's ok if it's frozen (if it's frozen, I sometimes need to put it in the sink and run hot water over it long enough to get the paper mat thingy off the bottom). Dump the can of enchilada sauce on top. Add the can of beef broth. Plug in the crockpot (if you forget this step, it doesn't work very well. It also makes you mad when you've been looking forward to the meal all day and it's still uncooked). Cook on low for 6+ hours (if you cook it longer, that's fine too).
Scoop the roast out and put it in a bowl. Cut it up/shred it (by this time it's tender enough that a butter knife and fork can easily cut it). Add a couple of scoops of the sauce from the crockpot. This will be the filling for your enchiladas, so add sauce until it's as saucy as you want. My kids don't like it horribly saucy, so I only add a few scoops. Stir in half the shredded cheese.
Spray the bottom of a 8x8 casserole dish with pam (not necessary, it just makes serving and clean up easier). Preheat oven to 350*. Grab your tortillas and put a good sized scoop of the beef and cheese mixture (about 1/8 of it - you can add less filling and make more enchiladas if you like more tortillas and less meat in your enchiladas) in a line down the middle of one. Roll it up and put it in the casserole dish (if you turn it so the ends are down, it will be more likely to stay rolled up). Repeat with the rest of the meat and tortillas.
When you're done rolling the enchiladas and your casserole dish is full, top them with sauce from the crockpot. You can put just a little or you can smother them in it - depends on how much sauce you like :) Top with the rest of the shredded cheese. Bake for about 20 mins or until the cheese is melted.
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