Tag Archives: beef

Beef chipotle burritos

Oh my gosh. This is so. Good.

And if you try to stay away from red meat, I bet it works great with chicken too.

Thank you to Better Homes and Gardens for this one, and a hat tip to FlavorMosiac.com for the salsa topping.


  • 1 1/2 pounds boneless beef round steak
  • 1 (14.5 oz) can diced tomatoes
  • 1/3 cup chopped onion
  • 3 chipotle peppers with adobo sauce, minced (come in 7 oz cans)
  • 1 tsp dried oregano
  • 1/4 tsp cumin
  • 1 garlic clove, minced
  • 6 (9 or 10 inch) flour tortillas
  • 3/4 cup shredded sharp Cheddar cheese (optional, seriously tastes great without it)
  • Pico de Gallo salsa*


*Pico de Gallo salsa – this is the recipe I use, which I love, but by all means use a different one if you wish. Once again this is from FlavorMosiac.com, which is quickly becoming one of my favorite recipe sites.


  • 3 roma tomatoes, chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, chopped
  • juice of 1 lime
  • 1/2 tsp salt


Use your judgement here – keep your own personal preference in mind in terms of spiciness (remember, the beef has chipotle peppers in it, which is also spicy), and the size of the vegetables can of course vary greatly. The recipe calls for one onion but I didn’t end up using the whole thing. Also, you can omit the salt if you really want to.

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Slow cooker beef stroganoff

I’ve tried a few beef stroganoff a few times in my day, and this one is the best I’ve come across. Thank you DaringGourmet.com for this one.


  • 2 pounds steak, cut into chunks or strips
  • 1 yellow onion, diced
  • 1 garlic clove, minced
  • 10 oz button or cremini mushrooms, sliced
  • 1 cup plus 1/2 cup beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 3/4 tsp dried thyme
  • 2 tbsp cornstarch
  • 6 oz cream cheese
  • 3/4 cup sour cream
  • 1/4 cup fresh or 1 tbsp dried parsley (optional)
  • egg noodles (not pictured)


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Slow cooker meat sauce

This pasta sauce was described as “spicy” in the Slow Cooker Recipes cookbook – while it’s far from what I would consider to be hot, it is might tasty.


  • 1 (14.5 oz) can diced tomatoes
  • 1 (8 oz) can tomato sauce
  • 1/4 cup ketchup
  • 2 (8 oz) cans sliced mushrooms, drained
  • 1/3 cup chopped red or green bell pepper
  • 1 1/2 tbsp lemon juice
  • 3/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 bay leaf
  • 2 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 pound ground beef
  • 1 cup chopped onion


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Difference between: pot roast and roast beef

Editor’s Note 12/28/17: Sentinel Butchery, mentioned at the bottom of this article, has since closed.

Happy Christmas Eve Eve! Are you having pot roast or roast beef this Christmas?

Probably pot roast. (Or turkey. Or ham. Or duck, a la A Christmas Story style.)

Both of our food items today are made from tough cuts of meat that are slow cooked until tender. Let’s¬†break down the¬†differences between pot roast and roast beef.

sliced pot roast on a plate with mac and cheese behind it

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Difference between: buffalo meat and beefalo meat

The first time I ever heard of a beefalo was the weekend I got engaged, in July 2012. We were at a bed and breakfast/farm in Vermont, and they happened to sell the unfamiliar meat.


We didn’t eat any that weekend, but I bought some frozen, took it home in a cooler, and later had it in a stew. To me, it tasted just like regular beef.

Buffalo meat began surging in popularity around 2010, 2011, and has seemed to wind down a bit; beefalo meat, on the other hand, I never hear about at all. Supposedly it was popular during the 1970s.

It’s strange there’s not more hype about it, because as you’ll see, it rocks.

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