Beef Chimis

We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it... Or how amazingly delicious it is! YUM.

Chimichangas
source: blogchef
Ingredients

• 3 lb boneless beef rump, cut into one inch cubes
• 1 T chili powder
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 T flour
• 2 T canola oil
• 2 onions, chopped
• 3 tsp jalapeno, minced
• 2 T garlic, chopped
• 2 ¼ c beef broth
• ¼ c red wine vinegar
• 1 (15 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• ¼ c lime juice (about 3 limes)
• ½ c fresh cilantro, chopped
• 10 flour tortillas, warmed in the microwave
• Oil for frying
• 2 ½ c shredded pepper jack cheese
• 2 c lettuce, shredded
• 1 c sour cream
• ½ c tomatoes, diced

Directions

1. In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.  
2. When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
3. In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
4. Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.

I am a really huge fan of this roast beef. It is QUITE delectable.

Braised Beef with Root Vegetables

source: Lisa Hawks
(I think she originally found it here)

Ingredients:

• 3 T. flour
• 1 ½ T. oil
• 1 (1-2 pounds) boneless chuck roast, trimmed of fat
• 1 tsp. salt, divided
• ½ tsp. pepper
• 4 garlic cloves, crushed
• 2 cups beef broth
• ½ cup apple cider or gingerale
• 1 bay leaf
• 3 carrots, peeled and cut diagonally into ½-inch-thick slices
• 4 small turnips or potatoes, peeled and cut into wedges
• 1 medium onion, peeled and cut into wedges
• ¼ cup chopped fresh parsley

Directions:

1. Preheat oven to 300-degrees.  
2. In a large frying pan, heat oil over medium-high heat. Sprinkle beef on all sides with ½ tsp. of the salt and the pepper; dredge in flour. Add beef to pan; cook 10 minutes, turning to brown on all sides. Remove to roasting pan.  
3. Add garlic, broth, cider and bay leaf to frying pan, scraping to remove browned bits; bring to a boil.  
4. Pour over the roast, cover and bake for 1 ½ hours. 
5.  Add carrots; cover and cook 25 minutes.  
6. Add remaining salt, turnips or potatoes, and onion; cover and cook an additional hour, or until vegetables are tender and beef is fork-tender. 
7.  Sprinkle with parsley and bake another 5 minutes. Slice beef and serve with veggies and juices.

 

Tasty Stew

Beef Stew
source: Lisa Hawks
Ingredients:

• 1 lb. boneless beef chuck, cubed
• 4 lg. potatoes, chunked
• 6 carrots, chunked
• 4 stalks celery, sliced
• 2 onions, chopped
• 5 cups water
• 2 bay leaves
• 2 beef bouillon cubes2 T. lemon juice
• 2 T. sugar
• 2 tsp. allspice
• Salt and pepper
• Thickener: 3 T. flour mixed with 5 T. water

Directions:

1. Brown the beef in oil. Add salt, pepper, water, bay leaves, bouillon, lemon juice, sugar and allspice. 
2. Bring to a boil, cover, reduce heat and simmer for 2 hours. 
3. Add the vegetables and cook another 15-20 minutes or until tender. Stir in thickener and cook until thickened.
4. OR brown the meat then place it and the rest (except thickener) in a crock pot. 
5. Cook on low heat 6-7 hours or until beef and veggies are tender. Stir in thickener and serve.

This is an amazing comfort food!

Roast Beef and Gravy
source: Lisa Hawks
Ingredients:

• Roast
• 2 T butter
• 1 onion, chopped
• 2 celery sticks, chopped
•  1/2 tsp. thyme
• 1 t. parsley
• 1/2 tsp. peppercorn
• 2 c. beef broth
• 1-2 c baby carrots

gravy

• 3-4 c beef broth
• 4 T flour
• 4 T water
• salt and pepper to taste

Directions:

1. Heat oven or crock pot to 325 degrees. Put butter in pan. Brown the roast on all sides. Put in a roasting pan or crock pot.
2.  Put celery and onion in pan you browned the beef in. Add more butter if you need it.
3. Add thyme, parsley, and peppercorn. Stir together well. Put on top of roast.
4. Pour beef broth into pan and scrap up bits of beef and seasoning. Pour over the roast. Cover.
5. Cook for 2 hours. Check on the roast occasionally, spoon juices over the top to keep roast from drying out. 
6. After 2 hours pull out the roast and shred it. Strain the juice over the roasting pan or crock pot to get out the peppercorns and veggies.
7. Put the roast back in the pan with the juices. Let it cook for another 45 minutes. Throw in baby carrots and cook for another 45 minutes.
8. Take out the roast and baby carrots.

gravy

1. Add the beef broth for the gravy to the juices left in the crock pot/roasting pan.
2. Mix the flour and water together and add to beef broth. Cook and stir until thickened. Add salt and pepper as needed.

PERFECT for fast Sunday!

Marinated Roast Beef

Source: Mandy's blog
Ingredients:

• 2-4 lb. roast
• 1 (6 oz.) can frozen apple juice concentrate
• 2 cans water
• 1/2 c. soy sauce
• 1/4 c. oil
• 2 bay leaves
• 1 tsp. minced garlic
• 1 medium onion, chopped
• 1/2 tsp. ginger
• 1/4 tsp. black pepper

Directions:

1. Put all ingredients into slow cooker. Cook on low overnight or all day. 
2. Make gravy with the drippings. Pour them into a saucepan, remove bay leaves. 
3. Simmer on medium heat. Mix 1/4 c. cornstarch with about 1/2 cup water and add to drippings. 
4. Whisk together until it thickens. If you don't like the consistency, add more water. 
5. Serve over roast and mashed potatoes.