Category: Beef

Crockpot Beef Stew (freezer to crock)

Crock Pot Freezer Meals: Hearty Beef Stew

January 29, 2014 by Amy Arndt 3 Comments

Crock Pot Freezer Meals such as Hearty Beef stew are great to have ready to go on those busy days you don’t have time to cook.   Just grab it out of the freezer, dump it into a crock pot, and let it cook away.

Beef Stew is an all-time comfort food that goes great on those cold fall and winter days.

Assembly:

First, I took a gallon freezer bag and wrote the cooking instructions and what to serve it with directly on the bag with a black Sharpie.

Crock Pot Freezer Meals: Hearty Beef Stew

  • 1 lb. stew meat, cubed
  • 1 small-medium white onion, chopped
  • 2-3 stalks celery, chopped
  • 30 baby carrots, cut into chunks
  • 1 c. frozen peas
  • 8 baby red potatoes, cubed
  • 1 (14.5 oz.) can diced tomatoes, undrained

Hearty Beef Stew sauce:

  • 1 (8 oz) can tomato sauce
  • 1 (6 oz.) can tomato paste
  • 1 clove garlic, minced
  • 1 tsp. garlic and herb seasoning
  • 1/8 tsp. pepper
  • 1 Tbsp. beef bullion

*Divide all ingredients into 2 large freezer bags and freeze (write instructions on bag – Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8)

Defrost overnight. Dump in crockpot. Add 1-2 cups water. Cook on high for 3-4 hours or low for 6-8.

Meatball Stroganoff

  • 1 lb ground beef (80/20)
    1 egg
    1/4 cup almond flour
    1 tsp kosher salt
    1/4 tsp black pepper
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1 tsp dried parsley
    1 tsp Worcestershire sauce
  • (I usually just buy meatballs premade and just make sauce)
  • 2 Tbsp butter (for frying)
  • 1 Tbsp butter
  • 2 cups sliced mushrooms (white or cremini)
  • 1 cup sliced onions
  • 1 clove garlic, minced
  • 1 1/2 cups beef broth
  • 3/4 cup sour cream
  • 1/4 tsp xanthan gum (or use flour)
  • salt and pepper to taste
  • 2 Tbsp fresh parsley, chopped
  • Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
    2.Form into 12 meatballs.
    3.Heat the 2 Tbsp of butter in a large, nonstick saute pan.
    4Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
    Remove the meatballs from the pan and set aside.
  • Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  • Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  • Remove the mushrooms from the pan.
  • Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  • Remove the onions from the pan.
  • Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  • Whisk in your sour cream and xanthan gum until smooth.
  • Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  • Simmer on low for 20 minutes.
  • Season with salt and pepper to taste.
  • Garnish with the fresh parsley right before serving.
  1. Combine the meatball ingredients (except the butter) in a medium bowl and mix well.
  2. Form into 12 meatballs.
  3. Heat the 2 Tbsp of butter in a large, nonstick saute pan.
  4. Cook the meatballs on medium heat in the butter until browned on all sides and cooked through (2-3 minutes per side.)
  5. Remove the meatballs from the pan and set aside.
  6. Add the 1 Tbsp of butter and the 2 cups of sliced mushrooms to the pan.
  7. Cook until the mushrooms are golden and fragrant (4-5 minutes.)
  8. Remove the mushrooms from the pan.
  9. Add the onions and garlic and cook for 3-4 minutes or until softened and translucent.
  10. Remove the onions from the pan.
  11. Add the beef broth to your pan and scrape the bottom to get all the yummy bits off.
  12. Whisk in your sour cream and xanthan gum until smooth.
  13. Add the meatballs, mushrooms, onions and garlic back to the pan and stir.
  14. Simmer on low for 20 minutes.
  15. Season with salt and pepper to taste.
  16. Garnish with the fresh parsley right before serving.

I serve with zoodles. I add them the last few minutes of cooking to soak up the flavor . . .

https://mealplannerpro.com/member-recipes/Keto-Beef-Stroganoff-Meatballs-Recipe-829964

Salisbury Steak

Awesome low carb dinner. These freeze well as long as you make new gravy to have with it!

Ingredients for Salisbury Steak (serves 2-4)

  • 1 lb ground turkey or chicken – thawed. Okay to use more expensive ground beef.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic – fresh or from jar.
  • 2 tablespoons Worchestershire Sauce
  • 1 beef bouillon cube – or a 1/4 cup of beef stock.
  • 1 tablespoon of oil
  • Pepper to taste – a bouillon cube has plenty of salt.

Directions for Salisbury Steak
Over a medium heat, saute onions for about 5 minutes until soft. Add garlic during the last 2 minutes. While onions are cooking add Worchestershire Sauce to a small bowl. Mash in a beef bouillon cube with a fork until dissolved (if using ground beef then skip bouillon cube addition.)

In a large bowl, add ground turkey, draining off any liquid. Pour in Worchestershire sauce/beef bouillon mix. Add cooked onion and garlic, mixing well.

Add oil to a large saute pan over a medium heat. Chub turkey is quite mushy, so with a large spoon I just scoop out enough to form a hamburger sized patty. I got four burgers out of a one pound package.
Over medium heat, saute burgers on one side about 7 – 10 minutes, or until the sweating juices are dark brown around each patty. That is the time to turn it. You can peek underneath to make sure. Since you will be finishing the cooking in a Mushroom Gravy, you only need to cook the other side for a minute to finish firming up the patties.

Remove the turkey patties and set aside. Next you will make the Mushroom Gravyusing the caramelized flavors on the bottom of the saute pan, so don’t clean it out!

Mushroom Gravy Ingredients

  • 1 package of mushrooms – any type. I used button mushrooms and chopped them in half.
  • 1/2 chopped onion
  • 1 tablespoon chopped garlic – fresh or from jar
  • 1 beef bouillon cube – okay to substitute with beef stock, about 2 cups.
  • 2 tablespoons of Worchestershire Sauce
  • 2 cups of water (leave out if you are using beef stock)
  • 2 tablespoons of flour
  • 1 tablespoon of oil
  • Pepper to taste – bouillon cubes have enough salt for my taste.


Directions for Mushroom Gravy
Add oil to the saute pan you fried turkey patties in. Over a medium heat add chopped onions, garlic and chopped mushrooms. Saute for about 5 – 10 minutes until onion and mushrooms are soft. As you saute scrape the bottom of the pan to loosen the tasty caramelized brown bits. *Add 2 tablespoons of flour to the saute pan and mix it into the cooked veggies. Allow a couple of minutes to heat up. I like to cook the flour to take out its raw taste.

Mix in 2 tablespoons of Worchestershire and 1 beef bouillon cube into 2 cups of water. Crush bouillon cube with a fork (if you are using beef stock, then skip water and bouillon cube part, just add Worchestershire sauce to 2 cups of beef stock.)Finally add water to sauteed veggies and flour. Stir water in pan as you add it, so flour mixes well to prevent lumps.

*If you are worried about lumpy gravy, skip the “sauteing flour” part. Just add flour to the water and mix with a spoon. Then add the white flour liquid to the sauteing veggies.

Final Directions
Once flour and water is incorporated, turn up heat and continue stirring and until gravy starts to simmer, then reduce heat. Gravy should thicken in about 5 minutes.

Now add the turkey patties. Cook patties about 5 minutes each side. Turn once so gravy coats both sides.

From:

http://the99centchef.blogspot.com/2011/05/salisbury-steak-with-mushroom-gravy.html