Beef and Mushroom Stew with Bacon

A hearty stew makes a great winter weather meal. Bacon makes everything taste better. This quick and easy recipe will please everyone.



                                   Beef and Mushroom Stew with Bacon



6 strips apple-smoked bacon, diced
2 # beef chuck, diced into 1" cubes
3 Tablespoons vegetable oil
2# mushrooms, 2-3 varieties for flavor. I suggest Shitake, portabella, and button.
4 carrots, sliced
1 onion, diced
5 Yukon Gold potatoes, diced
2 tsps. kosher salt
1 tsp black pepper
3 Tablespoons flour (For gluten free, use dark rice flour)
2 Tablespoons tomato paste
1/2 tsp dried thyme
2 cups beef stock
2 cups red wine


In large skillet, sauté bacon over medium-high heat until crisp. Remove from pan and set aside. Add 1 Tablespoon vegetable oil to bacon drippings. Add beef and cook until almost done. Remove beef and set aside.

Add 2 Tablespoons vegetable oil to sauté pan. Add mushrooms. Cook until soft. Add flour. Reduce heat to medium. Stir often. Cook 7-8 minutes. Add seasonings. Add beef and bacon, onion, potatoes, and carrots. Add stock and red wine. Simmer to reduce liquid. After 20 minutes, add tomato paste. Cover and continue to slow simmer for 1 hour or until vegetables are soft and sauce thick.

Southwestern Hamburger Steaks with Black Bean Salsa and Potato Hash

Tired of burgers? Hamburger Steaks are a great way to utilize ground beef, and they can be part of a delicious meal. I like to add a bit of spice to everything. Here is a Southwestern-style entrée that will delight everyone. The Black bean Salsa and Potato Hash are great toppers.


                                         Southwestern Hamburger Steaks


2# ground beef or ground chuck, 80/20
1/4 tsp cumin
1/4 tsp sage
1/4 cup chopped white onion
1 jalapeno, seeded and minced
1/4 tsp salt
1/8 tsp black pepper
1 tsp A1 sauce
2 tsp oil

Mix all ingredients in a  bowl. Add ground beef and mix thoroughly. Form into 5, 6 oz. patties (Make slightly larger to utilize the other 2 oz. of meat).

Add oil to a sauté pan over medium-high heat. Cook patties on one side for 4 minutes. Flip, reduce heat to medium, and cook for 8-10 minutes or until done.


Black Bean Salsa

2 cups black beans, drained and rinsed
2 tablespoons chicken stock
1/2 cup dice white onion
1/2 cup diced red bell pepper
2 jalapenos, seeded and minced
3 Roma tomatoes, diced
1 tablespoon chopped cilantro
1 lime, juiced
salt/pepper to taste

Heat sauce pan over medium high-heat. Add beans and chicken stock. Cook until most of the liquid is evaporated. Add all other ingredients except lime juice. Heat but don't cook. Remove from heat, add lime juice, cilantro, salt, and pepper. Serve warm over chopped steak.


Potato Hash

2 red potatoes, peeled, diced
1 small sweet potato, peeled, diced
1/2 white onion, diced
1 red pepper, diced
1 cup chicken stock
2 tablespoons oil
1/2 tsp paprika
salt/pepper to taste

Add oil to sauté pan over medium-high heat. Add potatoes. Cook, turning often, until slightly brown. Add onions, bell peppers and sauté 3-4 minutes. Add chicken stock, paprika, salt, and pepper, reduce to a simmer, cover, and cook for 8-10 minutes or until stock is well absorbed and potatoes tender.


Serve Potato Hash as a side dish to Hamburger steak with Black Bean Salsa on top of steak.

Kickin' Turkey Tacos with Cranberry Salsa

Because there's always turkey left over from holiday meals, here is another easy recipe to deal with them. Kickin' Turkey Tacos



                                                          Kickin' Turkey Tacos



6 flour tortilla wraps
2 cups cooked, turkey, shredded
1 cup shredded cheese (Cheddar or Pepper Jack)
1 jalapeno, seeded and minced
1 package Taco seasoning mix
1 cup water
1 tablespoon oil
1 cup Cranberry Salsa (Recipe below)

Heat oil in skillet over medium-high heat. Add shredded turkey and minced jalapenos. Sauté while stirring for 2-3 minutes, then add Taco Seasoning mix, 1 cup water, and mix. Reduce to a simmer and cook until most of the moisture is gone, about 8-10 minutes.

Heat tortillas in microwave for 15 seconds or warm over stove burner. Add some turkey, cheese, and a tsp. of Cranberry salsa. Roll up and enjoy.


Cranberry Salsa

1 cup onion, small diced
1 cup bell pepper, small diced
1 cup tomatoes, small diced with juice
2 jalapenos, seeded and minced
1/2 cup jelled cranberry sauce or 1/2 cup minced whole cranberries
Juice of 1 lime
salt/pepper to taste

Add all ingredients to bowl, squeeze in lime juice, finish with a sprinkle of salt and pepper. Add to taco.