Jennifer's bolognese

 This may just be the very best bridal shower gift we ever received- Jennifer's bolognese recipe!

Ingredients
1/4 cup olive oil
1 onion
2-4 carrots
2-4 celery stalks
1 red or green bell pepper
salt and pepper
4 garlic cloves, minced
Ground beef, veal, and pork (1/2 lb. each)
2 cups red wine
San Marzano crushed tomatoes (1 28 oz. can)

Instructions
1. Finely dice all veggies.
2. Heat olive oil in a large Dutch oven over medium heat. Increase the heat to medium-high and add the onion, carrots, celery, 1/2 tsp. salt, and 1/4 tsp. pepper. Cook the vegetables until they brown, stirring every 5 minutes or so to prevent burning. Don't rush this part- browning the vegetables develops serious flavor!
3. Add minced garlic for 30-60 seconds.
4. Add meat, 1/2 tsp. salt, and 1/4 tsp. pepper and brown the meat.
5. Add wine and reduce by three-fourths.
6. Add crushed tomatoes and simmer covered for at least 1 hour, but the longer the better!
7. Before serving or storing, use a shallow spoon to skim the top of the sauce to remove excess fat rendered from the meat.

*The sauce always tastes better the next day!
**Definitely make big batches- it freezes well. BUT be sure you double everything, not just the tomatoes otherwise it will be too watery.

stir-fried beef with green beans and shiitakes in ginger soy sauce

 

Ingredients

4 Tbsp. soy sauce
2 Tbsp. sugar plus an additional 1 teaspoon
12 ounces flank steak, cut into 2-inch wide strips with grain, then sliced across grain into 1/8-inch-thick slices
½ cup low-sodium chicken broth
1 Tbsp. rice vinegar
¼ tsp. red pepper flakes
1 tsp. cornstarch
3 medium cloves garlic, minced or pressed through garlic press (about 1 tbsp.)
1 Tbsp. minced fresh ginger
2 Tbsp. vegetable oil
8 ounces shiitake mushrooms, wiped clean, stemmed, and cut into 1-inch pieces
12 ounces green beans, ends trimmed and halved
¼ cup water
3 scallions, cut into 1 1/2-inch pieces, white and light green pieces quartered lengthwise

Instructions

1. Combine 2 tablespoons soy sauce and 1 teaspoon sugar in medium bowl. Add beef, toss well, and marinate for at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk remaining 2 tablespoons soy sauce, remaining 2 tablespoons sugar, broth, vinegar, pepper flakes, and cornstarch in medium bowl. Combine garlic, ginger, and 1 teaspoon oil in small bowl.

2. Drain beef and discard liquid. Heat 1 teaspoon oil in 12-inch nonstick skillet over high heat until just smoking. Add half of beef in single layer, breaking up clumps. Cook, without stirring, for 1 minute, then stir and cook until browned, 1 to 2 minutes. Transfer beef to clean bowl. Heat 1 teaspoon oil in skillet and repeat with remaining beef. Rinse skillet and dry with paper towels.

3. Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add mushrooms and cook until beginning to brown, about 2 minutes. Add green beans and cook, stirring frequently, until spotty brown, 3 to 4 minutes. Add water and cover pan; continue to cook until green beans are crisp-tender, 2 to 3 minutes longer. Uncover skillet and push vegetables to sides to clear center; add garlic-ginger mixture to clearing and cook, mashing with spatula, until fragrant, 15 to 20 seconds. Combine garlic-ginger mixture with vegetables. Return beef and any juices to skillet, add scallions, and stir to combine. Whisk sauce to recombine, then add to skillet; cook, stirring constantly, until thickened, about 30 seconds. Serve.

* From America's Test Kitchen

beef daube provençal

Ingredients
*Serves 4

2 tsp. olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
1 1/4 tsp. salt, divided
1/2 tsp. freshly ground black pepper, divided
1 cup red wine
1 1/2 cups chopped onion (about 2) 
2 cups chopped carrot (about 4)
1/2 cup less-sodium beef broth
1 tbsp. tomato paste
1 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1-2 bay leaves
wide egg noodles

Instructions

1. Preheat oven to 300°.
2. Heat Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. 
3. Increase heat to medium-high. Season meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add beef to pan (in small batches). Cook 5 minutes, browning on all sides. Remove beef from pan. 
4. Add dash of wine to pan and saute onions for 8 minutes. Add more wine if the pan gets dry.
5. Add the rest of the wine to the pan bring to a boil, scraping pan to loosen any remaining browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 7 ingredients (through bay leaf), and bring to a boil.
6. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

* Adapted from Cooking Light

classic stuffed bell peppers

Ingredients

table salt
4 medium bell peppers (red, yellow, or orange) 1/2 inch trimmed off tops, cores and seeds discarded
1/2 cup long grain white rice
1 1/2 tbsp. olive oil
1 medium onion, chopped fine (about 1 cup)
12 oz ground beef, preferably ground chuck3 medium cloves garlic, minced
1 can (14 1/2 oz) diced tomatoes, drained, 1/4 cup juice reserved5 oz Monterey Jack cheese, shredded (1 1/4 cups)
2 tbsp chopped fresh parsley leaves
ground black pepper
1/4 cup ketchup

Instructions

1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tbsp. salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Return water to boil; add rice and boil until tender, about 13 minutes. Drain rice and transfer to large bowl; set aside.
2. Adjust oven rack to middle position and heat oven to 350 degrees F.
3. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add ground beef and cook, breaking beef into small pieces with spoon, until no longer pink, about 4 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, parsley, and salt and pepper to taste.
4. Stir together ketchup and reserved tomato juice in small bowl.
5. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.

*From America's Test Kitchen

blue-rugula burgers

Ingredients

1 tbsp. olive oil
1 tbsp. butter
2 onions, thinly sliced
1 tbsp. brown sugar
salt and pepper
1 lb. ground sirloin
3 cloves garlic, minced
3 tbsp. Worcestershire sauce
handful of breadcrumbs
1/2 lb. blue cheese, thinly sliced
crusty rolls, lightly toasted
2 handfuls of arugula leaves
spicy brown mustard

Instructions

1. In a large nonstick skillet, heat the butter and olive oil over medium heat. Add onions, brown sugar and season with salt and pepper. Lower the heat to medium-low and cook until caramelized and sweet, about 40 minutes.
2. Combine meat with garlic, Worcestershire, breadcrumbs, salt and pepper. Form 2-3 patties.
3. Grill burgers. In the last minute of cooking time, top burgers with a few slices of blue cheese.
4. Place burgers on bun bottoms and top with arugula and caramelized onions. Spread spicy brown mustard on the top bun.

*Adapted from Rachel Ray

slow cooker beef stew

Ingredients

1 (5 lb.) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
salt and pepper
2 tbsp. vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 tbsp. tomato paste
2 cups chicken broth
2 cups beef broth
2 bay leaves
1 tsp. dried thyme
2 lbs. red potatoes (6 medium), scrubbed
1 lb. carrots, peeled and cut into 1-inch pieces
1/2 cup flour
1 cup frozen peas
1/4 cup minced fresh parsley

Instructions

1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half the beef, about 10 minutes. Then add to slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp. of oil and the remaining beef.
2. Add the remaining 2 tsp of oil to the empty skillet and return to medium-heat until shimmering. Add the onions and the 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scrapping up any brown bits. Simmer until the wine has reduced by half, about 3 minutes. Then pour into the slow cooker.
3. Add the chicken broth, 1 1/2 cups of beef broth, bay leaves, and thyme to the slow cooker. Nestle the potatoes and carrots into the slow cooker around the edges, leaving the meat in the center. Cover and cook either on low or high until the meat is tender, 9-10 hours on low or 6-7 hours on high.
4. When the meat is tender remove the potatoes using a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the reaming 1/2 cup of beef broth until smooth. Then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce is thickened and no longer tastes like flour, about 15-30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.

Notes: To make ahead, the night before or day in advance prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them. Be sure to store the browned meat in one container and the liquid and vegetables in another container.

* From America's Test Kitchen

lubia

Lubia is a Lebanese dish that I grew up eating. I've tweaked it bit and made it my own. Give it a try!

Ingredients

1 lb. lean ground beef
2 onions, halved and thinly sliced
1 (28 oz.) can of diced tomatoes, San Marzano preferably
2 lbs. fresh green beans
2-3 tsp. Syrian Spice
1 tsp. Kosher salt
1/2 tsp. red pepper flakes
white rice

Instructions

1. Brown beef in large Dutch oven.
2. Add onions to the pot and cook until soft.
3. Add Syrian spice, salt, and red pepper flakes; mix together.
3. Add tomatoes; bring to a simmer.
4. Add green beans. Cover and let it simmer for 15-25 minutes to soften beans. Don't cook too long...I like to keep the beans on the crunchier side.
5. Serve on top a bed of rice.

stir-fried beef with broccoli, bell peppers, and asparagus

Ingredients

1 lb. flank steak, trimmed
2 tbsp. low-sodium soy sauce
1 tsp. minced garlic
1/2 tsp. black pepper
3 1/2 tsp. water, divided
2 tbsp. oyster sauce
1/4 tsp. crushed red pepper
3/4 lb. broccoli
1 bunch of asparagus
2 tbsp. canola oil, divided
1 large red bell pepper, halved, seeded, and cut into 1-inch pieces
4 cups hot cooked long-grain rice

Instructions

1. Cut steak in 1/8-inch thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate for 30 minutes.
2. Combine 1 1/2 tbsp. water, oyster sauce, and crushed red pepper in a small bowl; set aside.
3. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
4. Snap off hard ends of asparagus. Slice diagonally into 1-inch pieces.
5. Heat 1 tbsp. canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to a skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to bowl.
6. Heat the remaining 1 tbsp. canola oil in pan over medium-high heat. Add broccoli and asparagus; cook 2 minutes, stirring constantly. Add the remaining 2 tbsp. water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.

*adapted from Cooking Light

Mom's marinara suace

Ingredients

1/2 lb. lean ground beef or ground pork
2 red bell peppers, chopped
3 onions, chopped
8 cloves of garlic, minced
3 (28 oz) cans of crushed tomatoes (I like San Marzano)
1 (6oz) can of tomato paste
1/2 container (4 oz) of grated Parmesan cheese
2-3 tbsp. Italian seasoning
olive oil

Instructions

1. Brown meet in large Dutch oven on medium heat.
2. Add red bell pepper and onion; cook until onion is soft.
3. Add garlic for 30 seconds; stirring constantly.
4. Add tomatoes, tomato paste, and cheese. Stir ingredients well.
5. Add Italian seasoning and a thin coat of olive oil. Stir well.
6. Simmer sauce for 4-5 hours on low heat; stirring every 20-30 minutes.

three bean chili

Ingredients

1 lb. of lean ground beef, turkey, or bison
2 white onions, chopped
1 red bell pepper, chopped
5 cloves of minced garlic
1/4 cup chili powder
1 tsp. cayenne pepper
1 tbsp. cumin
2 tsp. red pepper flakes
2 (15.5 oz) cans of kidney beans, drained and rinsed
2 (15.5 oz) cans of black beans, drained and rinsed
1 (15.5 oz) can of cannelinni beans, drained and rinsed
1 (15.5 oz) can of corn, drained and rinsed OR half bag of frozen corn
2 (28 oz) cans of crushed tomatoes
1/2 cup chicken stock
2 tbsp. Tabasco sauce (or more to taste)
salt

Instructions

1. Brown meat in Dutch oven over medium heat.
2. Once meat is just browned, add onion, red bell pepper and garlic. Cook until onion is soft.
3. Add all dry spices. Cook until well incorporated, about 30 seconds, stirring constantly.
4. Add beans, corn, tomatoes, chicken stock, and Tabasco sauce.
5. Salt to taste.
5. Cover and simmer for 30-40 minutes until beans are soft.