Types of meat such as round steak and stewing beef can be easy on the pocketbook but satisfying at the dinner table
This time of year we are usually attending three or four hockey games a week but COVID-19 has changed that. Plus, most livestock shows and cattle sales are online only.
With more time on my hands I decided to try some new recipes with less expensive cuts of meat such as round steak and stewing beef. I am trying to limit trips to the store so have been looking for recipes that call for what I have on hand but are still tasty.
Crockpot pepper steak
For days when you don’t have time to do a stir fry, this dish cooks while you do other jobs. Red pepper adds colour to it but if you only have green peppers that works fine.
- 1.5 lb. beef strips (thinly sliced strips of round steak)
- 1 green pepper slicedin strips
- 1 red pepper slicedin strips
- 1 onion sliced
- 1 can consommé or
- 1 1/2 c. beef stock
- 3 tbsp. soy sauce
- 1/4 tsp. ginger
- 1/4 tsp. garlic powder
- 1/4 tsp. black pepper
- 2 tsp. brown sugar
Place the beef, bell peppers and onion in slow cooker.
Add the seasonings, brown sugar and soy sauce over the beef and peppers.
Pour the consommé or beef stock in the crock pot.
Stir to combine.
Cover and cook on low for five hours or until the steak is cooked through.
Serve with white rice.
If you would like your sauce thicker, one hour before serving in a small bowl combine one tablespoon of corn starch with a quarter cup of cold water. Mix together.
Stir into the crockpot. Turn the crockpot to high and let the sauce thicken for the last hour of cooking.
Slow cooker beef tips
I downsized the following recipe when I made it using only one pound of stewing beef and it made two meals for two people. I used one tin of consommé soup and half the onion soup mix but used the two cups of mushrooms. I cooked it on high and used my own homemade onion soup mix.
- 2 tbsp. canola oil
- 3 lb. stew meat
- salt and pepper
- 3 c. beef broth or undiluted consommé soup
- 1pkg. dry onion soup mix;
- 1 tbsp. Worcestershire sauce
- 1 small onion diced
- 2 c. mushrooms sliced
- 3 garlic cloves minced
- 1/4 c. water
- 3 tbsp. corn starch
In a large skillet over medium-high heat, add the canola oil.
Salt and pepper the stew meat and add in batches to sear on both sides until brown, but do not cook throughout. Add stew meat to the slow cooker.
Add the beef broth, dry onion soup mix, onion, mushrooms, and garlic.
Cook on low for five to six hours or on high three to four hours.
An hour before it is done cooking, mix together in a small bowl the water and corn starch. Stir it into the slow cooker and allow it to thicken. Serve with rice, pasta, or mashed potatoes.
Onion soup mix
- 3/4 c. dried minced onion
- 1/3 c. beef bouillon
- 4 tsp. onion powder
- 1/4 tsp. crushed celery seed
- 1/4 tsp. sugar
Combine all ingredients. Store in tight fitting container.
About five tablespoons of mix is equal to one 1.25-ounce pkg.
Joyce Stewart shared this recipe with me. When I made it, I added a tablespoon of Worcestershire sauce and cooked it for four hours on high in the slow cooker after I browned the meat.
Beef and beer stew
- 1 1/2 lb. stewing meat
- 3 tbsp. flour
- 1/4 tsp. salt and pepper
- 3 tsp. canola oil
- 3 medium onionsthickly sliced
- 1/2 tsp. thyme
- 1/2 tsp. dry mustard
- 1 can beer or stout
Combine flour, salt and pepper.
Dredge meat in it. Heat oil, add onions and cook until slightly brown.
Remove with slotted spoon and reserve. Brown meat; add onions and remaining ingredients.
Bring to boil, reduce heat to low, cover and simmer for 1 1/2 hours.