Category Archives: Beef

Emily’s Beef Pie w/ Herb Crust

*2 Tbsp shortening or oil
*1 lb beef stew meat, cut in 1 inch cubes
*1 onion, sliced
*1/2 tsp steak sauce
*1/2 tsp seasoned salt
*1 cup canned tomatoes or jarred tomato sauce
*2 carrots, sliced
*2 celery ribs, sliced
*2 potatoes, peeled and sliced

Herb Crust:
*1 cup flour
*1/4 tsp thyme
*1/4 tsp rosemary
*1/4 tsp seasoned salt
*1/3 cup shortening
*(note:fresh herbs are MUCH better)

Brown meat in the 2 Tbsp melted shortening. Add onion and cook until onion is lightly browned. Add seasonings and 1 cup water. Simmer 30 mins. Add vegetables, simmer 30 mins longer. Place in round baking dish.

For crust, combine flour with seasonings. Cut in shortening w/ fork, until mixture resembles coarse crumbs. Add 3 Tbsp cold water all at once. Mix well to form stiff dough. On floured board, roll into a circle about 1/8 inch thick (should be 1-2 inches larger than baking dish). Crimp edges and cut 2 or 3 slits on top. Bake at 425 for 25 mins.

*hubby’s cousin :)* ❤ Joanna Schaper

Good Eats Meatloaf


  • 6 ounces garlic-flavored croutons
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 teaspoon dried thyme
  • 1/2 onion, roughly chopped
  • 1 carrot, peeled and broken
  • 3 whole cloves garlic
  • 1/2 red bell pepper
  • 18 ounces ground chuck
  • 18 ounces ground sirloin
  • 1 1/2 teaspoon kosher salt
  • 1 egg

For the glaze:

  • 1/2 cup catsup
  • 1 teaspoon ground cumin
  • Dash Worcestershire sauce
  • Dash hot pepper sauce
  • 1 tablespoon honey


Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

❤ Shelley Nordine Recipe courtesy of Alton Brown

Pepperoncini Beef Sandwiches

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

I seared mine and put in my crockpot on low for 4 1/2 hours and it was perfect. Judge according to your crockpot :). ❤ Joanna Schaper via Kristin Lebon

Recipe adapted by Our Best Bites from Allrecipes

“German Noodles”


3-5 lb roast, depending on how many servings you want
wide egg noodles, also just cook as many servings as you want
Onion salt
Olive oil
Beef Broth
Red Wine Vinegar

Here we go:
In the morning, get a big pan for searing nice and hot.  I set my burner at 7/10.  Meanwhile season one side of the roast with ample salt and pepper.  Once the pan is really hot drizzle olive oil and add about a TBS of butter.  I use my spatula or tongs to swirl it around to keep the butter from burning.  Alright, now put your roast in the pan seasoned side down and let it be. Season the top side.  Really let it sear and don’t turn it until it’s a nice deep golden brown.  Do the next side.  The reason I use tongs is to be able to hold the roast on it’s side to get the sides properly seared.  This process is important to keep the roast moist while it’s in the crock pot.  Depending on the size, cook it in the crock pot on High for 4-6 or on Low for 8-10 hrs. About 30 minutes before dinnertime, shred/carve the roast how you like it.

Dinnertime, Pot of boiling water + Noodles + 10-12 minutes + Drained = Halfway done.

Heat a skillet to 5-6/10 or electric griddle to 350, and fry the noodles with olive oil and sprinkles of onion salt to taste.  Serve as follows; Noodles, then roast, and top with Beef broth and a drizzle (or 2 or 3) of Red wine vinegar.  We usually eat this meal with a tangy Balsamic salad consisting of romaine, radish, cucumber, and tomato.  Enjoy!

I’m sure this recipe is not from Germany, and probably has never been made by a true German.  Nevertheless, that is their given name by my husband’s family and it is truly delicious. ❤ Sydne Wilkinson

Method(s) to Corned Beef

Anyone else who has a different strategy, please add it to this as a comment, and I will add it to this Post after my “method” 😉

 Right off the bat, I believe that sometimes you can just buy a bad corned beef. So, if you have one that doesn’t turn out, don’t lose hope and try again! Also, corned beef is always better when you spend a little more per pound. Unless it’s the post-St Paddy’s Day sale and it’s super cheap at your store, then don’t let the low price stop you 😉

 I have a blue roast pan with a lid that I use. I place my corned beed in there, fat side up, and sprinkle the little seasoning packet over it. I fill the pan with water until the water is level with the top of the meat and add three chicken boullion cubes. Cover with the lid and pop it in the oven at 300 for 3-4 hours total, depending on how many pounds. An hour before serving, I add my potatoes (add carrots too if you like that), recover and put back in the oven. Then 15-20 minutes before serving, add cabbage. The idea is to not have watered down cabbage, but that it is cooked SOME.

 *Another thing is, my mom does this in a huge pot on the stove. She puts a few corned beefs in the pot, covers them with water and seasoning packets, brings to boil and then simmers for a few hours. Then, like me, adds potatoes an hour before, and cabbage 20 minutes before. If you do this method, turn up your heat so it’s not quite a boil but more than a simmer.

 Hope this helps! ❤ Joanna Schaper

Beef & Red Wine Sauce

  • 3  pounds  boneless beef chuck roast, cut into 1-inch pieces
  • 1 or 2 chopped green onions (my husband doesn’t like onion but when I use green onions he never notices they are there)
  • 1  pound  fresh  small portabella mushrooms, halved
  • 1  (1.61-ounce) package brown gravy mix (2 packets of McCormick)
  • 1  (10 1/2-ounce) can beef broth
  • 1  cup  red wine
  • 2  tablespoons  tomato paste
  • 1  bay leaf
  • Hot cooked egg noodles or rice or Mash potatoes


Place first 3 ingredients in a 6-quart slow cooker.

Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.

Cover and cook on HIGH 6 hours. Remove and discard bay leaf. Serve over noodles, rice or mash potatoes. (over mashed potatoes is yummiest!)

 Special Instructions

To make the sauce thicker: After 6 hour cook time. Remove meat and mushrooms from crock pot and set aside. Pour sauce in a large skillet and heat on medium. Mix together 1 tablespoon of corn starch with a small amount of cold water (just enough to dilute the corn starch) Add mix to sauce and stir till thickened. Add more corn starch water mix till sauce is thickened to desire. Add meat to sauce, stir and serve over noodles, rice or mash potatoes.

Natalie Veatch

Crocked BBQ Brisket

1 small brisket (4-5 lbs)
1 3/4 cups BBQ sauce
2 tbsp brown sugar
2-3 tsp Worchester sauce
2 tsp pepper
1 tsp garlic salt (or onion salt)
1 tsp seasoned salt
1/2 tsp dry mustard (optional)
1/4 cup water

 1. Mix everything together, add to ziploc bag with brisket, and marinate overnight in the fridge
2. Cook in crock pot on low 9-10 hours

 And I think I’m going to get some hamburger buns and make this into sandwiches – yum!! ❤ Amanda Bonds