There are a lot of different dishes one can do with beef cubes, but usually we don’t think of making a hearty pasta beef dish, but this hits all the boxes. Pasta lovers and meat lovers get a bowl that is sure to please and makes a cold winter more palatable.

Ingredients

The list might look long, but these are items you most likely have in your pantry.

• beef cubes,
• carrots,
• onion
• celery
• beef broth
• wine
• canned tomatoes
• beans (optional)
• short rigatoni
• pecorino
• herbs

• Begin by browning beef cubes. I think it’s important to trim any fat after browning. Enough of the fat will be in the pan and can be deglazed.
• Soffrito: Chop onion, carrots, celery, as this is the go to for starting almost any soup or stew to build flavor.
• Use boxed organic beef broth, canned tomatoes, white beans and a little red wine.
• Short rigatoni make the perfect replacement for potatoes, which makes this a stew and not a soup. The rigatoni are cooked right in the pot, soaking up the broth, absorbing flavor and making this a hefty stew. You could use penne pasta also.

Variations

• You could make a similar dish with a pot roast, or even change the meat around and use boneless pork chops.
• Switch out the pasta to a different macaroni like penne.
• Add dollops of ricotta cheese!

More Dishes with Beef Cubes

• Beef Ragu
• Italian Beef Stew
• Irish Stew
• Beef Cabbage Soup
• Tomato Beef Soup with Einkorn Berries
• Beef Macaroni Soup

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Beef Rigatoni

Beef Rigatoni is a cross between a soup and a stew, hearty and true comfort food.

Course Main Course

Cuisine Italian

Keyword beef cubes, beef rigatoni, rigatoni

Ingredients

• 2 carrots diced
• 2 celery diced
• 1/2 onion diced
• 1 pound beef cubes
• 4 cups beef broth
• 1/2 cup red wine
• 1 cup Italian San Marzano Tomatoes
• 1/2 pound rigatoni
• 1/2 cup pecorino romano grated
• 1 can cannellini beans
• 1 bay leaf
• salt, pepper for seasoning

Instructions

• Make sure meat is dry (use paper towel) so it will brown better. Season with salt and pepper.
• Heat oil in a heavy bottomed pan. I used a dutch oven. Add beef cubes and brown. Do this in stages because you don't want to crowd the pan.
• Remove meat to a plate and set aside.
• Add in vegetables Saute for a few minutes.
• Deglaze pot with the wine.
• Crush the tomatoes with your hand and add to pot.
• Add beef pack to pot, along with broth, bay leaf.
• Braise the beef for two hours or until tender.
• Rinse beans in cold water. Add to pot.
• Once the beef is tender, add in pasta. The pasta will absorb a lot of the liquid. If you find there's not enough liquid in pot for pasta, add some water or more broth. Make sure the soup is boiling before adding in the pasta. Cook until pasta is done. It will absorb the broth and and the starch will thicken it into a nice sauce.
• Serve with pecorino romano and any sprinkle of herbs you like.
• Drizzle with olive oil. Season with salt and pepper only if needed.

The post Hearty Italian Beef Rigatoni appeared first on Spinach Tiger.

If you want to skip the potatoes and go for a lower-carb version you can check out my paleo beef stew here which uses turnips instead of potatoes.

This old fashioned beef stew has all the great feels of a meat and potato dish. It’s different from my Irish Stew which is very brothy, as it’s nestled in a nice brown gravy.

Good Stew Meat is Important

I did this recipe with two different stew meats. The first time I made it, I used the chuck roast stew meat from Whole Foods, and it was so gristly and fatty. The second time I used lean stew meat from a local butcher who sells at the Nolensville Farmer’s Market and it was outstanding. Whatever meat you decide to use, please trim most of the fat and all of the gristle.

Important: Brown the meat first. This is always important to seal the meat and to enhance the flavor.

Vegetables

Vegetables – There will be two kinds of chopped vegetables.

• Course Chop -Carrots, Onion, Celery to aid flavor while meat is braising.
• Finer Dice – Carrots, Onion, Celery to add to the stew in the last 30 minutes
• Potatoes will have a large dice (or whatever you desire) I used a good amount of potatoes because this was lunch for mountain bikers, riding 50 miles a day for practice.

Old Fashioned Beef Stew – Gluten Free

Old Fashioned Beef Stew is nestled in a rich brown gravy, which requires a thickening agent.

Gluten Free Thickening Agents

• Tapioca flour used in browning beef cubes.
• xanthan gum gel (recipe here) (There is very small amount of actual xanthan gum used, but it works well).

Beef Broth

I use organic beef broth and a cup of passata (a bottled tomato puree), and a cup of white wine. You could also use red wine or even a cup of beer. If you want to skip the alcohol, that’s okay too.

This is a perfect broth to turn into gravy. If you’re unfamiliar with passata, look for skinny bottles of passata where the cans of tomatoes are.

Timing for Old Fashioned Beef Stew

Give yourself a three hour window. Thirty minutes to put it all together and 2 1/2 hours for braising. Final fine dice of vegetables and potatoes will go in at the last 30-40 minutes to avoid mushy potatoes.

More Similar Recipes You Might Like

• Irish Stew
• Beef Vegetable Soup (Paleo)
• Beef and Veal Shepherd’s Pie
• Veal Stew with Onion Sauce
• Beef Stock
• Short Ribs in Wine
• Beef Ragu

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Gluten Free Old Fashioned Beef Stew

Old Fashioned Beef Stew, Gluten Free, the all in one meat and potatoes dish.

Course Entree

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds lean beef cubes
• 4 tablespoons tapioca flour
• 4 carrots divided
• 2 celery stick divided
• 1 onion divided
• 2 garlic cloves minced
• 1 large cans San Marzano Tomatoes
• 1 quart beef broth
• 1 teaspoon umami seasoning or worcestershire sauce
• 1 cup white wine optional
• 6 medium sized golden potatoes peeled, large cube
• 1 cup frozen peas
• 2 handfuls parsley divided
• fresh thyme
• 2 tablespoons xanthan gum gel see notes

Instructions

• Cut vegetables. First prepare the large chop to go into broth with the meat in initial braising to be removed later.

  Second: Cut celery and carrots into bite sized dice. Set aside. Peel and cut potatoes into large dice for stew in final stages. Put potatoes in cold water, until needed. These steps can be a day in advance.
• Dry meat with paper towel. Season with salt and pepper. Dredge in tapioca flour. You don't need to use too much.
• Brown meat in large dutch oven or frying pan.
• Remove meat, set aside on a plate.
• Deglaze pan by adding in 1/2 cup of white wine. You can use a red wine if you choose. This is optional or if you don't have any wine add a cup of beer. Add one cup beef broth.
• Cook down for about ten minutes, cooking off alcohol.
• Add beef back in. Add in handful parsley, reserving some for garnish, bay leaves, fresh thyme.
• Add remaining beef broth and umami seasoning (or worcestershire sauce).
• Add in the rough cut vegetables (onion, celery, carrot).
• Cook on top of the stove on very low simmer for 2 1/2 to three hours, stirring frequently. Add extra beef broth or water a little at a time, if needed. Broth should cover the beef.

  Crockpot: Cook on high for 4 hours. Add in potatoes and final vegetables in last hour.
• In last 30-40 minutes, add in small dice of remaining celery, carrot and potato.
• Add a cup of frozen peas at last 30 minutes.
• Season again with salt and pepper, fresh chopped parsley. Taste first.
• In last ten minutes, add in the xanthan gum gel and stir to make sure it gets incorporated. This will thicken the stew.
• Do a final tasting for salt and pepper seasoning.

Notes

xanthan gel:  

The post Old Fashioned Beef Stew (Gluten Free) appeared first on Spinach Tiger.

Short Ribs used to sort of intimidate me because I once used Thomas Keller’s recipe, and it was very complicated. Not for him, but for me.

I figure you might want to know how to cook short ribs in wine easily, less complicated, yet with a marvelous outcome. I use that word marvelous because short ribs are rather special, often found in the winter menu of upscale bougie restaurants, yielding comfort a step above pot roast.

What are Short Ribs?

Wikipedia describes short ribs as a cut of beef taken from the brisket, chuck, plate, or rib areas of the cow. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. Short ribs need to be braised for several hours to break down the muscle and release the fat, but the pay off is big fat tender fork fulls of tasty beef.

They are a bit more elegant to serve than a pot roast because they are individual pieces, making them easy to thoroughly brown and braise in red wine.

How to Cook Short Ribs in Wine – What You Need

• Short Ribs
• Avocado Oil
• Carrots (dice)
• Onion (dice)
• Celery (dice)
• Garlic (whole cloves)
• Herbs (I used rosemary, thyme, bay leaf)
• Red Wine (full-bodied)
• Tomato Paste
• Beef Broth (organic boxed or make your own beef stock here)
• Dutch Oven (equipment)
• Mashed Potatoes, Cauliflower Mash (for low carb option) or Polenta

As you can see above, you don’t really need a lot of ingredients, and the process is really easy.

• Heat oil in dutch oven and brown the ribs on all four sides. Brown deeply enough to get a good crust on the ribs. This is important, so be patient.
• While the ribs are browning, cut up your veggies to large dice.
• Remove browned ribs to a dish.
• Add veggies and garlic to the dutch oven. Cook for about five minutes, stirring.
• Add meat back in.
• Add red wine. Cook until the wine reduces about half.
• Add tomato paste and broth.
• Bring to boil. Cover.
• Either put on lowest burner for about 3 hours or place in 300 degree (150 C.) oven.
• Take short ribs out of the pot. Place on a dish.
• Drain all the vegetables out of the meat broth and discard.
• In a smaller sauce pan, simmer meat broth until it reduces by half, about 20 minutes.
• Serve short ribs over polenta, mashed potatoes or cauliflower mash .

Cooking with Cast Iron Enameled Pots

Cooking with Cast Iron Enameled Pots and a Little Caution

I have had many many cast iron dutch ovens over the years. My preference is Le Creuset, pricey, but will last you your lifetime. I own this one at 5 1/2 quarts (below) and use all the time.

• Of course always follow the manufacturer’s instructions.
• Do not rapidly alter temperature, taking a pot from cold to hot or hot to cold. They can crack.
• Cast Iron pots heat up and RETAIN their heat, which is why they are called dutch ovens. They actually can get so hot, that when you open your oven, you will feel a big whoosh of heat. Always stand back.
• Do not use high heat. Even when a recipe calls for high heat, proceed with caution, using medium heat. Once on the stove, even the smallest flame can be enough to keep a continued simmer.
• Use Pot holders. This may seem like a given, but even the knobs of the lids will be very hot.

Serve with a side salad with red wine vinaigrette and keto pots de creme or keto chocolate mousse or traditional chocolate mousse for dessert.

More Recipes

• Pot Roast of Beef Braised in Wine
• Uncomplicated Beef Bourguignon
• Veal and Turnip Stew
• Vegetable Beef Soup
• Italian Beef Stew
• Italian Shredded Beef Ragu

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Short Ribs in Wine,

Easy Short Ribs in Wine, in Oven or Stove Top

Course Meat

Cuisine American

Keyword short ribs

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Servings 4 Servings

Equipment

• 1 Dutch Oven 5 1/2 quart

Ingredients

• 2 pounds short ribs 6 -8 pieces
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons avocado oil
• 2 ribs celery large dice
• 2 carrots largediced
• 3 garlic cloves peel, whole
• 1 onion large dice
• 3 thyme stems
• 1 rosemary stem
• 1 bay leaf
• 2 cups red wine full bodied
• 2 tablespoons tomato paste
• 4 cups beef broth
• parsley or thyme for finished garnish

Instructions

• Dice celery, carrots, onion about 1 inch dice. (Vegetables will be discarded after braising).
• Generously salt and pepper the ribs.
• Add oil to dutch oven. Once heated, add ribs and brown well on all four sides.
• Remove ribs to a plate; set aside.
• Add in vegetables and garlic cloves. Sautè for about five minutes.
• Tuck herbs into an herb bag, cheesecloth or tie with a string.
• Add herbs and short ribs back into pot.
• Add wine. Cook for at least ten minutes on low, reducing liquid to half.
• Add tomato paste and broth.
• Cook on very low on top of stove for about 3 hours. OR place in 300 degree oven (150 C.) for about 3 hours. With either method, check at 2 1/2 hours and see if meat is fork tender.
• Remove meat to a plate. Strain liquid and discard veggies. Place meat back in dutch oven, cover with lid to keep warm.
• Simmer this liquid in a sauce pan for at least twenty minutes until thickened to a delicious wine sauce.
• Serve over polenta, whipped potatoes, cauliflower mash etc.

  Pour wine sauce over ribs. Sprinkle with parsley.

Notes

You CAN use organic chicken broth if that’s all you have on hand. The beef ribs and wine will drive the flavor.

The post How to Cook Short Ribs in Wine – Great Holiday Dinner appeared first on Spinach Tiger.

I had a friend, Jayne, who just returned from Paris, bragging about the soup I also remember from a trip there long ago and it dawned on me that I had never made French Onion Soup. I loved the idea of having to find a new recipe, tweak it to my personal taste and inviting her over.

The first thing I had to do was order authentic french onion crocks that I could put under the broiler to lightly brown and melt the cheese.

I read quite a few recipes with various opinions on onions, cheese, croutons, wine, sherry vinegar, and Worcestershire sauce. I can happily say I hit it well on the first try, but pulled it tighter on the second try.

I made it twice within a few days, mainly to tweak the bread and the cheese. The soup itself was rich and delicious. The onions were perfectly caramelized to yield a sweet flavor amid an umami broth made with white wine and organic beef broth.

The Best French Onion Soup Crocks

The first thing I did was to order the soup crocks on Amazon. So many choices:

• Size which range from 16 ounce to 28 ounce.
• Color (the traditional beautiful brown crock or the newer modern neutral crocks).
• Oven safe, specifically, broiler safe.
• Lid or No Lid.

I chose these 22-ounce traditional brown crocks that can sit under a broiler while the cheese melts. They are timeless, beautiful and serve for many other purposes. I opted no lid, for stackable reasons.

What is French Onion Soup?

Ingredients for Onion Soup

You have to make a few choices in making French Onion Soup.

• Onions (Yellow or White)
• Bread (French Baguette or Croutons)
• Wine (White or Red Wine)
• Sherry Vinegar or Worcestershire (maybe both)
• Cheese (Gruyere or Swiss)
• Beef Broth (Boxed or Homemade)
• Thyme Sprigs

What Kind of Bread to Use for French Onion Soup?

The best kind of bread is French Baguette, because it toasts very crispy to almost crouton style. The bread is small in diameter, so I like to use two pieces, side by side. You might also be able to use a sourdough bread, but test out how well it toasts. Just don’t use white toast bread, as it will quickly disintegrate into the soup.

What Kind of Onions for French Onion Soup?

The first time I made the onion soup, I used yellow onions, which are the ones in the brown skin. The second time I mixed it up just to see if there would be a difference. I think the yellow onions caramelize better. But that doesn’t mean you can’t use other onions. This is a very flexible recipe, if you get the technique right.

Process for Caramelizing Onions

• Slice onions thinly and do your best to slice evenly.
• Add butter and oil to pan, on low heat.
• Turn about every ten minutes.
• TIP: Use a cast iron pan for this part for best results. You can use an enameled dutch oven, but they don’t brown as easily

What Kind of Wine is Best for French Onion Soup?

I went back and forth between using red wine or white wine and both times I used white wine. I learned from Marcella Hazan that white wine is the premier choice for bolognese or tomato sauce against the heavier tomatoes, whereas red wine can sometimes be bitter. Thus, I chose Pinot Grigio. You could use a sauvignon blanc or chardonnay. However, I’ve seen some like Tasting Table swear by red wine.

What Kind of Cheese is Best for French Onion Soup?

The first time I made the soup, I used a pre-sliced Boar’s Head Gruyere. The second time I used an imported Swiss Cheese from Boar’s head which is lactose free and my favorite choice.

What Best Accompanies French Onion Soup?

Simple Green Salad

French Onion Soup is rich and filling. Accompany this with a simple green salad with a champagne vinaigrette dressing. I like to buy fresh green leaf lettuce (not in bags). It saves money and the salad greens last longer. Dress lightly with vinaigrette, salt and pepper.

French Desserts

• Pots de Creme
• Sugar Free Pots De Creme
• Italian Chocolate Mousse
• Sugar Free Chocolate Mousse
• French Raspberry Tart

Tips for Making French Onion Soup

• Make the broth and onions the day before. Heating it up the next day results in more flavor.
• Use French Baguettes sliced evenly and toasted well so they hold up in the soup.
• Slice the onions as easily as you can, so you won’t have any burnt pieces.
• Use broil on low. It takes about 4 minutes to properly melt the cheese.

More French Recipes

• Steak Au Poive
• Duck Confit
• Frisee Salad with Poached Egg, Shallot Vinaigrette
• Grilled Lollypop Lamb Chops, Mint Pistou
• Mixed Seafood in Wine Butter Sauce
• Sole Meuniere
• Beef Bourguignon
• French Tomato Tart
• Veal and Turnip Stew with white wine

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French Onion Soup Recipe

How to Make Authentic French Onion Soup

Ingredients

• 3 tablespoons butter
• 2 tablespoons olive oil
• 4 yellow onions
• 2 tablespoons flour
• 1/2 cup dry white wine
• 4 cups beef broth
• 1 tablespoon worcestershire or fish sauce
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 teaspoon salt
• 1 teaspoon umami seasoning optional
• 1 teaspoon black pepper
• 1 tablespoon sherry vinegar
• 8 slices gruyere or swiss cheese
• 4 slices french baguette see notes

Instructions

• Peel and slice onions.
  
• Melt butter and oil in pan. A cast iron frying pan will caramelize faster than an enameled cast iron.
  
• Keep the heat on low and turn onions every ten minutes for the next 40-50 minutes until the onions are a golden amber color.
  
• Season onions with salt.
• Stir in flour until all onions are covered.
• Deglaze with wine for about five minutes until alcohol burns off.
• Add in beef broth, thyme sprigs, bay leaf.
• Add in worcestershire or fish sauce and black pepper.
• Add in sherry vinegar to add brightness.
• If you can make this part a day in advance and then reheat for boosted flavor.
  
• Make sure you start with hot soup. Preheat broil on low.
• Dish out soup among four bowls. Top with toasted baguette and cheese.
  
• Broil on low mode of broil for five minutes.
• Top with chopped parsley or thyme.
  

Notes

Some french baguette are small and I used two slices per bowl, side by side.

The post French Onion Soup Recipe appeared first on Spinach Tiger.

Until  last year I hadn’t cooked a prime rib since I was a teenager, when I listened to vinyl and used hot rollers.

Prime rib is not something people make every day or any day and it’s sort of a retro food that most people will never make or only make on Christmas day. 

I can proudly say this is the world’s best prime rib recipe, with the best sour cream horseradish sauce, and will bring raves during any holiday cooking season. One person said “this is the best meal you ever made.”

I’m not sure about that, but it’s indeed testimony that this is a recipe that is just about fail proof, so put all fears of tackling a prime rib away and enjoy this most flavorful cut of meat.

Melt in Your Mouth Prime Rib

As I stared at this somewhat intimidating piece of meat, I fretted over two things.

Tenderness and Overcooking.

 Even the end pieces were melt in your mouth, and you can see it’s perfectly done to a medium rare.

When I saw the words low and slow, I decided upon that roasting direction.

I started with a very hot oven of 450º F degrees for twenty minutes. After that I turned the oven down to 325° degrees for approximately two hours, checking often in the last hour to make sure the temperature of the beef didn’t exceed 130°.

My friend was there early watching me obsess about the temperature. This is one of the most important parts of getting it right, so you must have a quick read thermometer to get it right.

The cooking time is going to vary because not only will size be a factor, but so will the temperature of the meat before you put it in the oven. You want to bring the cold temperature down so the cooking is more even and left the meat out for over two hours.

The Week Before: Prepare the Prime Rib a Week in Advance

But just like in those cool movies, we have to start with the line…The Week Before.

(You know the part where they start in the middle of the story and then back up to the beginning).

The Week Before the Prime Rib Goes in the Oven

Start by Shopping: Websites will tell you to buy the best piece of meat you can find. That’s nice. But what if you could find a reasonably priced standing rib roast. Should you buy it? I did. An 8 pound roast fed 8 people. This may be different for your crowd. You can’t go wrong with more, because left overs mean beef dip sandwiches with sour cream horseradish sauce on crusty rolls.

Seven to 10 days prior to roasting, you want to do your own dry aging. You could purchase an already dry-aged prime rib, and if you do, I want to be your friend. You’re rich. You will be spending anywhere from $200 to $400  for a bone-in roast.

I wasn’t able to do the real dry aging as I only had four days instead of seven, but I still noticed the difference. Of course, this is not the dry aging done from the experts who can control the temperature and humidity. I actually wonder if people who buy that $400 roast are the ones cooking or is it a task left to their private chef. As for me, I’d take that money and go to Kayne Prime, Nashville’s best steakhouse. There is no way I’m cooking anything that costs that much to eat just once.

Spinach Tiger has an Amazon Shop, which earns a small commission with personally curated items we actually own and use. Shop Here. 

Best Prime Rib Recipe Includes the Dry Aging Process:

This article helps to explain why you should consider dry aging your meat and how the meat changes. It also gives you the how, but also gives you complicated information and a method most people won’t apply. This method is the one I used. It calls for a simple dry aging of beef in refrigerator for 7 to 10 days.

Rinse in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did). This is a more realistic method for the home cook. The first article proclaims this short method will make no difference, but we thought it did. I’ll leave that up to you.

Roast to the Right Temperature

Whatever you do, do not allow your meat to go above 130 degrees F.  You will have to be diligent in checking this in the last moments. I intended to take the roast out at 125 and within a minute, I missed it. The meat will continue to cook during the resting process. Even those who like medium meat were happy with the medium rare pieces.

My new oven came with a plug-in probe which is priceless. 

Use Beef Bones as Rack

If you plan on making prime rib anytime soon, be on the lookout for some nice long beef ribs on sale. These will serve as your rack and will flavor the juice greatly increasing the deliciousness of the au jus. Roast bones first and use that juice and fat to mix with some beef broth to baste the roast. 

1. Roast bones which will be used for the rack.
2. Set the oven to 450º degrees F.
3. Leave the bone in. It adds flavor.
4. Rub the roast with the seasonings. How much is up to you. I made sure the roast was well covered.
5. Place roast on the pre-roasted bones.  Add two cups of beef broth and a half bottle of red wine to bottom of pan.
6. Cook for twenty minutes. Turn down the heat to 325º F (for a convection oven). Baste with juices every 30 minutes.
7. Cook to medium rare no higher than 130º F. If you have people who don’t like medium rare, keep in mind the ends will be more well done. 
8. Rest for thirty minutes prior to serving. The roast continues to cook and will maintain its juices.
9. Serve with sour cream horseradish sauce.

More Special Red Meat Dishes

• Tenderloin Roast
• Tomahawk Prime Rib (Cowboy Steak)
• Braciole (Italian Stuffed Steak
• Rack of Lamb
• Za’atar Rack of Lamb

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How to Make Perfect Prime Rib

How to Roast Prime Rib, Dry Age at Home, Season and Roast to a perfect melt in your mouth medium rare.

Course Entree

Cuisine American

Keyword prime rib

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8

Author Angela Roberts

Equipment

• cheesecloth
• Meat Thermometer
• carving knife

Ingredients

• six pound bone-in prime rib roast
• 3-4 beef ribs
• 1 tablespoon each freshly chopped rosemary thyme, sage, fennel seeds,
• olive oil
• 4 garlic cloves
• 2 cups beef broth
• 1/2 bottle red wine

Horseradish Sauce

• 1 cup sour cream
• 3 tablespoons prepared horseradish
• 1 dash worcestershire sauce

Instructions

Dry Age Meat

• Dry Age the Meat: Give yourself 7 days, at least 4 days.
• Rinse meat in cold water, pat dry, wrap loosely in cheesecloth layers or in a very clean cotton flour sack cloth (which is what I did).

  Place in refrigerator for 4 to 7 days.

Roast the Meat

• Rub the meat with olive oil and spices. Do not remove the bone. Bone means flavor.
• Leave out on counter for two hours.

Roast Beef Bones

• Heat oven to 400°
• In the meantime, roast several beef bones with garlic cloves. These will serve as the meat rack.
• Save the fat and juice of the bones and add to the beef broth.

Roast Prime Rib

• Turn Oven up to 450 degrees F.
• Place bones in roasting pan. Add wine and beef broth.
• Put meat over the bones. Roast for 30 minutes.
• Reduce the oven to 325° and cook for approximately 90 more minutes. You must use a meat thermometer. Roast to medium rare, 125°, no higher than 130° internal temperature. Even people who like medium will love this. Do not over cook. You can always put individual slices back in the oven.
• Take prime rib out of oven. Allow to sit for 30 minutes before carving.
• Serve with the au jus or with a horseradish cream.

Horseradish Sauce

• Mix ingredients together. Keep refrigerated until use.

The post Best Prime Rib Recipe with Sour Cream Horseradish Sauce appeared first on Spinach Tiger.

Roast beef often found its way to the table on Sundays in my childhood and I’ll always crave it as soon as cold weather hits. This slow cooker chuck roast recipe is so easy that I was able to make this when I was rushing around the kitchen finishing keto bakery orders.

It was fork tender and full of flavor. I made a quick low-carb, grain free gravy at the end and enjoyed delicious keto friendly, low carb comfort food.

I had my heart set on a real pot roast sandwich made with my keto grain free rolls. Putting a pot roast recipe in a slow cooker was an easy thing to do and took a few minutes of preparation.

My rolls were in the freezer and all I needed was a fork tender pot roast.

I like a chuck roast for flavor and make more than I need, as it freezes well and you can make more meals as illustrated in this post on left over roast beef recipes.

What to Serve with Slow Cooker Chuck Roast?

Brown Gravy

You can turn the broth into a gravy with these thickeners:

• Xanthan Gum Gel (gluten free, keto option) Add 2 to 3 tablespoons of gel recipe to broth.
• Flour or Corn Starch (mix 2 tablespoons flour with 1/4 cold water). Make a slurry. Add to broth.

What can you do with Leftover Roast Beef?

Similar Slow Cooker Recipes

I have a lot of wonderful recommendations for your kitchen (the things I have in my own kitchen). As an affiliate, I make a small commission, but your price is not increased.

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Pot Roast in Slow Cooker

Fork Tender Pot Roast with herbs, wine Prepared in SLow Cooker

Course Entree

Cuisine American, Italian

Keyword chuck roast, pot roast, slow cooker

Prep Time 30 minutes minutes

Cook Time 6 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 tablespoons olive oil
• 3 pound chuck roast
• 2 cloves garlic
• 1 teaspoon salt more for seasoning at end
• 1 teaspoon black pepper freshly ground more for seasoning at end
• 1 medium onion slivered
• 3 carrots or handful baby carrots
• 2 cups or more of beef stock
• 1 cup dry red wine optional
• 2 tablespoons Worcestershire Sauce if not using wine
• 2 bay leafs
• 6 sprigs fresh thyme or 1 teaspoon dried

No Starch Gravy

• 2 cups meat broth
• 2 tablespoons xantham gum gel
• 1 tablespoon cold butter

Xanthan Gum Gel

• 2 cups cold water
• 1 tablespoon xanthan gum

Instructions

• If possible, take meat out 30 minutes in advance to bring up the temperature before browning.
• Add oil to frying pan that will fit the roast. Sautè garlic cloves just until golden. Remove garlic.
• In same frying pan, brown the roast on both sides.
• Slice the onions length-wise. Either use baby carrots or slice large pieces of carrot. Keep them in large chunks, as both will be removed at end of cooking.
• Place vegetables in bottom of the slow cooker.
• Place the meat on top of the vegetables in the slow cooker.
• Add the broth, and wine and make sure it comes up 3/4 of the way. If you are not using wine, add 2 tablespoons of Worcestershire sauce. If you will not be available to turn the meat, halfway through, add more broth or water to cover completely.
• Cook at least 6 hours on medium In slow cooker, turning the meat at least once midway.

No Starch Gravy

• Remove meat to a platter and cover with foil to keep warm. Reserve a cup of the juice.
• Strain the broth the meat has cooked in.
• Put the broth Into a saucepan. Heat broth on medium heat.
• Add In cold butter. Whisk rapidly until butter Is incorporated.
• Add in xanthan gum gel or flour slurry if using that, and continue to whisk until gravy is thickened.

Xanthan Gum Gel

• Put water into blender. Add xanthan gum. Blend for five minutes.

The post Slow Cooker Chuck Roast Recipe, Flourless Gravy appeared first on Spinach Tiger.

As an Italian I grew up with a lot of soup and there were always two things on the table. Freshly grated parmesan cheese (or pecorino) and extra virgin olive oil. We couldn’t imagine not having a drizzle of olive oil.

When I first posted this, I wrote about Spectrum® Cayenne Pepper Olive Oil to spice up the soup, loaded with vegetables and give it a memorable kick. 

That drizzle at the end made my husband swoon, but it’s also part of the recipe itself. I’m not sure that cayenne oil is available any longer, but there are a few ways to spice up soup.

How to Spice up the Soup

There is another way to bring spice to soup and that’s with bomba sauce. I’m not sure if that’s easy to find anymore, but another option is to drizzle their extra virgin olive oil at the end and spice up the soup with the bomba sauce, which is fermented Calabrian chilis.

I’ve talked about bomba sauce before, which I purchase at Trader Joe’s, as it has that just right kind of heat.   If you don’t have bomba sauce or cayenne infused olive oil, you can add heat with crushed red pepper.

Olive oil can be drizzled into each bowl upon serving, adjusted for each person’s taste and accompanied with a good helping of Pecorino Romano or Parmesan cheese.

The Soup

This is the time of year that we are between summer and winter. We have the pick of the best vegetables from both seasons, including cabbage, tomatoes, and butternut squash.

You can make this soup fast or you can make this soup slow. You can make this in a slow cooker all night or all day, or on top of the stove in a dutch oven.

You can cut up every veggie yourself or you can use a selection of frozen. You can use a homemade bone broth like I did, or you can buy a nice organic boxed broth.

Add Seasonal Vegetables to Italian Soup with Sausage

You have options with vegetables. While the important ingredients of this soup include celery, onions, tomatoes, carrots and cabbage, feel free to add or subtract various vegetables you may have on hand. I’ve made this soup with broccoli and zucchini the first time and cubed butternut squash the second time.

If you happen to have some freshly picked seasonal vegetables, add them in. In the summer that would include yellow and green zucchini. In the winter, you might add in broccoli, cauliflower or butternut squash.

I like to sauté my carrots, onion, celery and cabbage for just a few minutes to drive flavor. The sausage is loose Italian sausage that is browned before adding to the soup.

Use Homemade or Organic Store Bought Broth for Italian Soup with Sausage

I always start with a good homemade bone broth and it works well with either my beef broth or chicken broth.  If time is short, I use an organic store bought broth.

My Favorite Italian Sausage

Our favorite Italian sausage comes from Butcher Box, a meat subscription service. I loved it so much, I became an affiliate.  We choose a custom box every month, and are so pleased knowing we are purchasing quality meat, humanely raised.

Easy Prep for Spicy Italian Soup with Sausage 

Let me assure you, once you take the twenty minutes to prep this soup, you can leave it. You will have enough for a few dinners, as it freezes well. 

More Spinach Tiger Soups that Love a Drizzle of Olive Oil

Homemade Beef Vegetable Soup

Italian Eggplant Soup with Sausage 

Italian Wedding Soup

30 Low Carb Vegetables with over 100 Recipes 

More Spinach Tiger Recipes with Italian Sausage

Italian Sausage Crusted Pizza

Italian Sausage with Creamy Spaghetti Squash

Italian Sausage Frittata

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Spicy Italian Soup with Sausage

Italian Soup with Sausage

Course Soup

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 10

Author Angela Roberts

Ingredients

• 4 quarts broth beef broth or chicken broth See Notes
• 1 large can San Marzano tomatoes
• 2 tablespoons olive oil to cook sausage
• 1 pound loose Italian sausage
• 1 large onion diced
• 4 carrots diced
• 4 celery stalks diced
• 2 turnips peeled
• 1 small head cabbage
• 1 can red beans
• 1 can white beans or chickpeas
• 1 tablespoon sea salt up to, taste as you go
• 2 teaspoons freshly ground black pepper
• handful parsley leaves
• 2 bay leaves
• 1 tablespoon bomba sauce see notes
• 1 to 2 cups chopped kale
• 1 handful parsley
• olive oil for drizzling
• Grated Pecorino Romano or Parmesan Cheese for Serving

Instructions

• Bone broth can be made in advance and frozen or started 24 hours in advance. Another option is to use 4 quarts store bought organic broth.
• Add broth to slow cooker. Turn cooker on to time you desire. I used the six hour time.
• Chop tomatoes, and add to broth along with the juices.
• Brown Sausage in large frying pan with oil.
• Remove sausage to a dish, and add celery, carrots, onion, cabbage to pan.
• Sauté lightly for just a few minutes to open up flavors. You are not fully cooking.
• Add sausage, and vegetables,(except for kale) to broth.
• Rinse beans with cold water. Drain. Add to broth.
• Add 2 tablespoons Spectrum Cayenne® Pepper Olive Oil
• Add in a handful of parsley, bay leaf, 1 teaspoon salt, 1 teaspoon black pepper.
• Cook in slow cooker for 4 to six hours. I chose six hours.
• Stovetop Option: Cook on low for at least 2 hours making sure cabbage is cooked through.
• Remove ribs from kale. Chop. Add to soup about twenty minutes prior to serving., so that kale is not overcooked.
• Taste for seasoning. Add more salt and pepper as needed.
• Garnish with chopped parsley.
• Serve with Spectrum® Cayenne Pepper Olive Oil and grated cheese.

Notes

Regarding broth, use either chicken or beef.

Instead of cayenne olive oil, use olive oil and add in red chili flakes according to the heat you prefer.

 

This site contains affiliate Amazon links which earn a small commission.

The post Spicy Italian Soup with Sausage Recipe appeared first on Spinach Tiger.

By now, most of us are cooking at home and looking for new ways to perk up steak and ground beef.

This steak mushroom sauce made with red wine, and bacon is so delicious, it just might be the thing that brings a little new excitement.

You can even add this it roast beef, or use it for a meat pie or steak pie.

It can turn any cut of steak into something really special, even burger steaks.

I love a good steak like this New York Strip Steak, (my number one post).  But let’s face it we don’t always have the budget for that. On the days you make teres major (a much less expensive cut from the shoulder) or ground beef steak burgers, this sauce will turn ordinary into extraordinary.

Sauté Mushrooms Just right

I have a love hate relationship with mushrooms. They have to be cooked just right. When sautéed in bacon grease long enough to caramelize a little, they are full of flavor and the texture is right. You can use any kind of mushroom to make mushroom sauce. I like the cremini mushrooms, but plain white mushrooms will be just fine as I used below when that was all I could find.

By the way, sautéeing mushrooms with bacon and shallots might be all you need to perk up a burger, or it can be start of a steak mushroom sauce.

Can Steak Mushroom Sauce be Make Low Carb?

Yes, instead of using flour to thicken the sauce, I added a teaspoon of xanthan gum. If you don’t want to use xanthan gum, you can use a tablespoon or two of tapioca flour mixed with cold water to thicken. You could also use corn starch.

Process for the Bacon Wine Steak Mushroom Sauce

• Start with bacon,  but you can skip that if you want, or use pancetta or proscuitto.
• Use shallots over onion, but onions work fine too.
• Add about 1/4 cup red wine. You can add more or less and even skip it.
• I used a pinot noir one night and a cab another night. I prefer the cab, but both are fine. You can even use a white wine.
• If you have a nice balsamic vinegar (the syrupy kind) you could sub the wine with a few tablespoons.
• I use 1/4 teaspoon or so of xanthan gum mixed with water to act as a thickener. (low carb)
• You can use a tablespoon of flour, tapioca flour or corn starch mixed with cold water in a jar.
• Instead of a thickener, you could also add in about 1/4 cup heavy cream, 1 tablespoon butter.
• Or you could use sour cream with mushrooms like I did here. 

Add Bacon, Pancetta or Prosciutto to Steak Mushroom Sauce

Any of these meats, cut finely add a little bit extra. Prociutto is what I use is my Chicken Marsala and I love it, but make sure you crisp it up.

It’s important to cut bacon into small lardons and cook off any of the fat on the bacon. Add shallots and soften for a few minutes, and add mushrooms. Once the mushrooms are sauteéd to a golden color, add in broth, until it’s heated.  Add wine and cook down for about ten minutes.

How to Thicken Mushroom Sauce

Xanthan gum , can be a little pricey, but it’s also great for grain free baked goods.

Xanthan gum will give body to the sauce. I shake it up with a little water, before adding in. It turns into a gel, and doesn’t completely mix, but it will, when you add it to the mushroom mixture.  The result was creamy, mushroom wine sauce.

My Most Popular Post is How to Make a New York Strip Steak

Here are some more easy dinner ideas from Spinach Tiger

Ground Beef Stroganoff

Ground Beef Ideas for Easy Dinner

Teres Major, the Faux Filet

Cauliflower Mash

Perfect Mashed Potatoes

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Steak Mushroom Sauce

Perfect for making a less expensive cut of steak more delicious.

Servings 4

Author Angela Roberts

Ingredients

Bacon Mushroom Wine Sauce

• 4 slices bacon
• 2 shallots diced
• 1 pound fresh mushrooms
• 1 tablespoon olive oil
• salt and pepper
• 2 cups chicken broth or beef broth
• 1 cup red wine
• 1 teaspoon xanthan gum see notes in blog post on alternatives

Instructions

• Cut bacon into small lardons. Fry in pan that will be used for the mushroom sauce.
• Add diced shallots until softened. Cook about a minute.
• Add sliced mushrooms. Sauté until Golden.
• Add broth and wine.
• Mix xanthan gum with a little water. Shake until incorporated and add in a little at a time to thicken sauce.
• Season with salt and pepper.
• Serve Immediately.

Notes

Read all the notes under Process in the blog post for substitutions. 

You can use 1/4 cup  heavy cream  or sour cream for an alternative keto recipe. 

You can use tablespoon flour/cold water shaken in jar to thicken.

You can use tapioca starch or corn starch.

 

The post Steak Mushroom Sauce with Wine and Bacon appeared first on Spinach Tiger.

To be honest, it’s still hot here in Nashville, but that doesn’t mean I’m going to wait for this super food soup that  is made with a tomato broth, grass fed beef cubes and fresh cabbage.

Beef and Cabbage Soup.

Cabbage and beef is a hearty soup. Even though it devoid of starches, it will fill you up and lure you into a second bowl.

Here’s a funny. As a child I hated cabbage, to the point of getting into a huge fight at the table when my mom put it in some soup. I learned then to never force a child to eat something, as children have different taste buds, which develop and evolve over time. I don’t believe in food fights or food forcing. I do believe in gentle persuasion. As a child I refused cabbage, liver, lamb, dark meat chicken, turkey legs, mushrooms, brussels sprouts, turnips, collard greens, figs and dates. I now love all of these foods, but it was slow development in adulthood.

Keto Cabbage and Beef Soup Process

Like all foods that are hot buttons, cabbage can be delicious or really terrible. I do not like cabbage that is cooked into nothing and for heaven’s sakes do not, I repeat, do not put cabbage in an instant pot. Your house will stink for days. I’m not a fan of the instant pot at all for the very reason of bad kitchen smells, particularly with meat and most definitely with cabbage.

This is not a hard soup, but you must take the time to brown the meat and sauté the carrots, onion and celery. There will be a 30 minute prep time. It seems today that folks want to be able to throw all the food into a crock pot and have it magically make a good soup. It doesn’t work that way. It is an easy soup in that you don’t have to be exact if you follow some basic cooking tips.

Tips for Beef and Cabbage Soup

• Brown the meat. You don’t have to dredge in flour. I avoid that, but you certainly can if you want to. Try tapioca flour if you want to dredge but we’re going for soup not stew.
• Use the best can of San Marzano Tomatoes. I like this brand best. Use your hands to squish into the broth.
• Don’t overcook the cabbage.

Make in Batches and Freeze Keto Beef Cabbage Soup

This is that soup that’s always better left over and is perfect for batch cooking and freezing.

Similar Recipes from Spinach Tiger You might Love

Paleo Beef  Vegetable Soup

Spicy Italian Soup with Sausage

Paleo Beef Stew

Italian Wedding Soup (Paleo, Grain Free)

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Homemade Beef Cabbage Soup

Homemade Beef Cabbage soup,

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 2 pounds beef cubes
• 1 can whole tomatoes
• 1/2 large onion
• 2 celery stick divided
• 2 carrots divided
• 4 quarts beef broth or homemade beef stock (can use chicken broth)
• 1 head cabbage cut into two inch pieces
• 2 bay leaves
• few sprigs fresh thyme
• 4 tablespoons olive oil
• salt
• pepper
• 2 tablespoons fresh parsley

Instructions

• Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
• Prepare vegetables for braising meat. 1/2 onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
• Cook low heat for one hour. Remove stock vegetables, discard.
• Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
• Add in bay leaves, thyme. Season with salt and pepper.
• Cook for 30 minutes on low.

Prepare Vegetables for Final Process

• Cut cabbage into two inch pieces.
• Dice remaining onion.
• Slice remaining celery and carrots.

Final Part of Soup

• Add in carrots, celery, onion to beef soup after removing the first set of vegetables. Cook for twenty minutes.
• Add in cabbage and continue cooking for 20 to 30 minutes more, until cabbage is just softened. You don't want cabbage to get mushy.

Season with salt and pepper.

• Garnish with fresh parsley.




The post Beef and Cabbage Soup (Paleo, Keto, Whole 30 Friendly) appeared first on Spinach Tiger.

Swiss Steak with Brown Gravy is reborn in this easy, paleo friendly recipe, flavor boosted with mushrooms, onions and beef broth, and tenderized by swissing the meat.

It has nothing to do with Switzerland, but about technique in meat preparation. Swissing the meat means tenderizing the meat, either rolled, pounded or  taken through a tenderizer.

In this case, my butcher cut a tough rump roast into slices and took them through the tenderizer. They come out looking like cube steaks (which are “swissed” steaks).

You can purchase already cubed steaks or have your butcher do it for you. Ask for a bottom round or rump roast and they can do the rest.

Swiss Steak is a Retro Dish (circa 1915)

A printed recipe for swiss steak dates back to 1915, and was clearly an economical dish, using cheaper cuts of meat (rump roast, bottom round).

I am a fan of the retro redo, because we know more today than back in 1970 about food preparation and how to make a dish better for us. This is a paleo and gluten free version.

Instead of dredging in wheat flour (which you could still do), I used tapioca flour, which turns the beef broth into it’s own delicious brown gravy. The prep for the swiss steak with brown gravy takes about 10 to 15 minutes and the slow cooker  will do the rest. You can cook this in a dutch oven for a few hours if you’re going to be around to watch it.

I let the mushrooms and onions get a slight browning or caramelization with olive oil to boost more flavor and used plenty of fresh thyme. I added about a half of an orange bell pepper that I happened to have. Next time I might add a whole pepper, because I like how it flavors the meat, although you could leave the pepper out.

The tapioca flour on the meat served to also thicken the broth and there was no need to actually make a gravy.

A Word About Brown Gravy

I didn’t have to make gravy. The meat was dredged with tapioca flour and browned. The broth got nice and thick and gravy like. If you like a super thick gravy, take some flour (you can use tapioca flour) and shake with cold water in a jar and slowly add to the broth at the end. I don’t see the need to do this and I didn’t want to water down the amazing flavor I had.

We loved this dish, and I did my best to make it attractive with lots of sprinkled parsley.

A Word About Tapioca Flour

Tapioca flour is not a grain; it comes from Cassava plant and is often used in gluten free flour mixes like this one here.   If you want to further thicken the gravy, mix one tablespoon tapioca flour and one tablespoon cold water together to form a paste and add to the sauce.

What to Serve with Swiss Steak and Brown Gravy

There’s really only one answer here. No Lump Mashed Potatoes or Mashed Cauliflower. It sops up the gravy mixture and should accompany every bite of the meat.

When the twins came over after school, they wanted to know what was in the slow cooker. Long story short, they each ate two pieces, which was somewhat celebratory because they don’t venture out as much as they could.

If you like this dish, you will probably also like this burger steak recipes with sour cream mushroom sauce

More Easy Dinners from Spinach Tiger

More Beef Recipes from Spinach Tiger

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Swiss Steak with Brown Gravy and the Process of Swissing (Paleo)

Swiss Steak with brown gravy, an easy, economical, flavorful meal, best served with mashed potatoes or mashed cauliflower.

Course Entree

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 2 pounds rump roast cubed (see notes)
• 1/2 cup tapioca flour
• salt pepper
• 1/4 cup olive oil for frying used as needed
• 4 cups baby bella mushrooms sliced
• 2 onions sliced
• 1/2 to 1 bell pepper sliced (optional)
• 4 cups beef broth
• 4 tablespoons Worcestershire Sauce or Tamari Sauce if need gluten free
• handful fresh thyme or 1 tablespoon dried
• Parsley and thyme for garnish
• Kitchen Tools
• Large Frying Pan
• Slow Cooker or Dutch Oven

Instructions

• You can get your butcher to slice and tenderize a rump roast or bottom round. Tell him you want "swissed" steaks or cubed steaks, or you may find cubed steaks packaged in store.
• Season steaks with salt and pepper.
• Heat enough oil in pan to fry steaks, to medium high.
• Dredge meat in tapioca flour.
• Brown meat on both sides. You may need to do this batches.
• Remove meat to dish.
• In same pan, add more oil and saute mushrooms and onions. Onions should have a little bit of golden color.
• Transfer meat and vegetables to slow cooker.
• Add pepper, broth and Worcerstershire or Tamari sauce.
• Taste and season as needed.

Notes

You can have this ready in two hours if doing in a dutch oven.
You can do it on low in crock pot all day or choose four hours at high.
You may need to add in a little more water (or broth if it's reducing too much.

The post Swiss Steak with Brown Gravy, Mushrooms and the Process of Swissing (Paleo) appeared first on Spinach Tiger.