French Dip Sandwiches

These are the best French Dip sandwiches and SO easy!

French Dip Sandwiches

1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.

When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.

Place in crock pot and sprinkle with onion soup mix. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When the meat is ready, shred with a fork.

Place meat in crusty rolls or bread. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melted.

Ladle juices into small cups for dipping and enjoy!

Photos and Recipe from: Our Best Bites

Beef Stew

A great hearty warm meal for a cold January day.

Beef Stew

Brown well 2 lbs. of stew meat in hot bacon grease (you can just use oil but the bacon grease gives the meat a lot of flavor)
Add:
2 quarts water
1 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic salt
2 tsp. salt (or to taste)
Pepper to taste
2 bay leaves
1/2 tsp. paprika
dash of allspice
1 tsp. sugar

Simmer together until tender, stirring occasionally.

Add:
4-5 cups of carrots
1 medium onion, chopped

Cook until the carrots are just about done, then add 8 cups of potatoes (approximately 4 lbs). Cook until tender. Thicken liquid with approximately 5-6 Tbsp cornstarch mixed with cold water.

Little Italy Meatballs and Marinara

This recipe makes a lot so plan on having left overs. You can also freeze what you have left. 

Little Italy Meatballs and Marinara

Ingredients

Onion Mixture
1/4	cup olive oil
3	onions , chopped fine
8	garlic cloves, minced
1	tablespoon dried oregano
3/4	teaspoon red pepper flakes
Easy Marinara
1	(6-ounce) can tomato paste
1	cup dry red wine
1	cup water
4	(28-ounce) cans crushed tomatoes
1/2	cup grated Parmesan cheese
1/4	cup fresh basil leaf
	Salt
1 - 2	teaspoons sugar , as needed
Meatballs
4	slices hearty white sandwich bread
3/4	cup milk
1/2	pound sweet Italian sausage , casings removed
1	cup grated Parmesan cheese
1/2	cup chopped fresh parsley leaves
2	large eggs
2	garlic cloves, minced
1 1/2	teaspoons salt
2 1/2	pounds ground beef chuck (80 percent lean)

Instructions

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Technique

A super-hot oven was all we needed to get a golden brown crust on these meatballs. Finally, a short dunk in the sauce allows the sauce to season the meat, and vice versa.

1. For a great crust without the hassle of frying, bake the meatballs in a very hot oven.

2. For the best flavor, let the meatballs sit in the simmering sauce for at least 15 minutes before serving.

Slow Cooker Beef Stroganoff

I hope everyone had a great Halloween! I was lucky enough to spend my favorite holiday at the happiest place on earth....Disneyland!

I am not a huge fan of red meat but this beef stroganoff is to die for!  The only problem is finding porcini mushrooms. They are difficult to come by but you can find them at natural food stores such as Sunflower market if you have one nearby. It is definitely worth the trouble.

Slow-Cooker Beef Stroganoff

1 1/2 c. low sodium beef broth
1/4 c. dried porcini mushrooms, rinsed and patten dry
2 Tbsp. vegetable oil
2 onions, chopped fine
2 Tbsp. tomato paste
1/2 c. white wine (the kind you buy at the grocery store near the vinegar works just fine)
1/3 c. soy sauce
4 lbs. boneless beef chuck stew meat cut into 1 1/2 inch pieces (you can also buy a chuck roast and cut it yourself)
1 lb. white mushrooms, cleaned and quartered
6 Tbsp. all purpose flour
1 1/2 c. sour cream
2 Tbsp. chopped fresh dill
Salt and pepper

Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine mesh strainer with one paper towel and strain mushrooms, reserving liquid. Chop porcini fine and set aside.

Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover and cook on high until meat is tender, 6 to 7 hours (or cook on low for 9 to 10 hours).

Set slow cooker to high, if necessary. Skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cooker and cook, covered until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve over buttered egg noodles or rice.

Recipe source: Cook's Country Magazine Oct/Nov 2008