Weekend Fix: Hot Easy Beef

Simple, sumptuous recipes to get your weekend dinner done fast

 


Over the next few weeks you’ll be seeing some new features here at Snooth Eats—our way of exploring the kinds of food coverage you guys want. One new article: The Weekend Fix.

There are only so many things we can fix about the weekend. We can’t lengthen it, we can’t make it a paid vacation (despite some pretty ardent lobbying), we can’t remove the throngs of cars choking every major highway and thus destroying all hopes of timely errand-running. We can, however, give you a few quick and easy recipe ideas—the kind of stuff you can whip up for breakfast, brunch, and/or dinner with minimal fuss and maximum payoff (you should receive multiple high fives from everyone at the table).

This week we thought we’d start with something basic but satisfying, something made for the arctic temps and hibernation-instinct of winter: hot, easy beef. Three little words, one blissful result.  (Fear not, vegetarians and beef-wary: we’ll be treading, and cooking, well beyond the red meat spectrum.)

Kitchen image via Shutterstock

Easy Beef Stew in a Bread Bowl

A trick to keeping ingredients at a minimum: use pre-made products. But since we aspire to some culinary awesomeness, we’re going to recommend getting the best prepared product there is. For instance, this bread bowl recipe calls for 18 ounces of beef-veggie soup—go for the best brand and nutrition in your price range. After that, it’s a matter of heating the stuff up and chucking it into a prepared crusty roll (basically treat it like a jack-o-lantern, except instead of hollowing it out, you just push the crumbs down). The “easy” bonus: this is one dish where eating and cleaning up after yourself are one and the same.

Find the Recipe Here

Slow Cooker Beef Short Ribs

Easy hot meat has no better friend than the slow cooker. Throw a bunch of good stuff into a pot, turn it on, and walk away for hours and hours. (Whoever invented it—Snooth Historians insist his name is Cornelius “Slow” Cooker, but they’re notoriously unreliable—is a hero.) Here’s a classic example: throw boneless beef short ribs, jarred mango (a dependably good pre-made ingredient), onion, fresh ginger, and barbecue sauce into a slow cooker, and come home to a warm, spicy, ever so slightly tropical stew.  Now you’re the hero.

Find the Recipe Here

Roasted Beef Tenderloin

One way to ensure that both you and your easy hot meat will be well-warmed and insulated: bacon. Wrapping meats in bacon is one of those innovations that combines practicality (moisture retention) with deliciousness (bacon). And this recipe ups the “easy” factor by allowing everything to be done a day in advance. Just prep your tenderloin with a few garlic cloves, layer bacon slices, add a sprig or two of rosemary for some subtle aromatics, and wrap the package like a Christmas present. Refrigerate or roast same day (it only takes an hour).

Find the Recipe Here

Slideshow View

Mentioned in this article

Comments

  • This recipe for slow roasted beef can’t be correct! Not enough meat (and the butcher laughed at me when I asked for a 1 lb. boneless chuck roast) and WAY too much liquid.

    Any suggestions?

    Jan 29, 2013 at 10:20 AM


  • Snooth User: Emily Bell
    1177900 519

    Not sure which recipe you're referring to - Slow Cooker Beef Short Ribs calls for "2 pounds well-trimmed boneless beef short ribs," Roasted Beef Tenderloin calls for "1 3-pound beef tenderloin piece (large end), trimmed." assuming its former recipe, maybe the 2 pounds vs. 1 pound chuck roast you asked for makes up for issue with too much liquid?

    Jan 29, 2013 at 10:42 AM


  • I was referencing the recipe that was the lead in the article...not the ribs or tenderloin.

    Jan 30, 2013 at 10:43 AM


  • Snooth User: Emily Bell
    1177900 519

    Hmmm this is a bit confusing. Seems like perhaps instead of 1 lb boneless chuck roast it should probably say 1 (2 to 3 lb) boneless chuck roast. It looks like that large quantity of liquid would reduce somewhat in braising, and then further reduce as a sauce is made. but ratio of meat to liquid seems off. apologies, not a good choice in recipe.

    Jan 30, 2013 at 11:11 AM


Add a Comment

Search Articles


Best Wine Deals

See More Deals





Snooth Media Network