crockpot french dip

• 2-3 pound chuck/rump roast

• 3 cups beef broth

• 1/4 cup worcestershire sauce

• 1/4 cup sliced banana peppers + 1/4 cup liquid

• 2 tbs olive oil

• 2 yellow onions, thinly sliced

• 3 cloves garlic, minced

• 2 bay leaves

• salt and pepper

• 4 sandwich rolls

• 8 slices of provolone or swiss cheese

In a cast iron skillet or Dutch oven, heat the oil on medium high. Salt and pepper the roast on all sides, and sear, Transfer into Crockpot.

In the same pot, reduce heat to medium and add the onions. Cook for 5 minutes and then add the garlic. Deglaze with the worcestershire sauce. Transfer everything into the Crockpot.

Add the banana peppers and juice, bay leaves, and beef broth. Cook on high for 3-4 hours or on low for 5-6 hours. When cooked through, shred the meat.

Remove the bay leaves. Run some of the liquid through a fine mesh strainer to make the au jus. Fill each sandwich roll with meat, onions, and cheese, and put in the oven on 375 for a few minutes until the cheese melts.

philly cheesesteak skillet

low effort, high reward

• 1 lb ground beed

• 1/2 tsp each garlic powder, paprika, onion powder, salt

• 1/4 tsp black pepper

• 2 tbs soy sauce

• 3 cloves garlic, minced

• 2 bell peppers, thinly sliced

• 1 onion, thinly sliced

• 1 cup shredded cheese of choice

Heat a large skillet over medium-high and add 1 tbs olive oil. Cook peppers and onions until softened with salt and pepper; set aside.

Add ground beef to pan and add the remainder of the seasonings. Cook through, and add soy sauce, peppers, and onions.

Reduce heat to low, top with cheese, and cover pot until cheese is melted.

hamburger helper

but for grownups.

• 2 tbs neutral oil

• 1 onion, diced

• 5 garlic cloves, minced

• 1 pound ground beef

• 1 cup dry white wine

• 3 1/2 cups chicken stock

• 3/4 cup heavy cream, half and half, or whole milk

• 2 tbs hot sauce

• 2 tsp paprika

• 1 bay leaf

• 16 ounces rotini pasta (elbows work too - cut the chicken stock by 1/2 cup)

• 5 slices American cheese, ripped into small pieces

• 1 cup grated cheddar cheese

• salt, pepper, parsley, and chives to taste

In a Dutch oven, heat the oil over medium-low. Cook the onion until softened and golden brown. Add the garlic and cook for an additional minute.

Increase heat to medium and add the ground beef. Cook until fully browned, and then drain most of the fat. Add the white wine and fully reduce.

Add the chicken stock, heavy cream, hot sauce, paprika, and bay leaf. Bring to a boil, and then add the pasta and stir frequently until cooked through.

Reduce the heat to low. Stir in both types of cheese and mix until melted. Remove from heat, season to taste, and serve.

braised short ribs

worth the work for the smell alone.

• 4-8 short ribs (2 per person)

• 1 onion, roughly chopped

• 2 celery stalks, roughly chopped

• 1-2 large carrots, roughly chopped (or, you can buy store-made mirepoix)

• 6 cloves garlic, whole

• 1/2 cup flour

• 1 tbs sea salt

• bundle of fresh rosemary

• 1 tsp dried thyme

• 2 tsp black pepper

• 1 bottle cabernet sauvignon (spend $15-$20 on something you would drink)

• 1 box of beef broth, the smaller one

• 1/4 cup brown sugar

• 1 tbs butter

Preheat the oven to 350.

Heat avocado/neutral oil in a large Dutch oven over medium/high. Trim any large pieces of fat from the short ribs. Combine the flour and sea salt, and dredge the short ribs on all sides. Sear for 2-3 minutes on each side until golden brown, and remove from Dutch oven.

Saute the onion, celery, and carrots for 4-5 minutes until softened. Add the whole garlic cloves. Add the red wine and beef broth, and deglaze the pot. Add brown sugar, rosemary, thyme, and black pepper. Bring to a boil, add the short ribs back in, cover, and put in the oven for 3 hours.

Remove the ribs from the pot with tongs. (The bones will probably just fall out.) Scoop/strain out all of the aromatics. Cook the sauce over medium heat until reduced by half - 15-20 minutes, stirring often. Finish with butter.

shepherd's pie

or a lighter interpretation of it. serves ~6.

• 5-7 russet potatoes, peeled and cubed

• 2 tbs butter

• 2 pounds ground turkey or beef

• 1 cup water

• 2 bouillon cubes (I correspond the flavors to the meat I used)

• 1 tsp dried thyme

• 1/2 tsp dried sage

• 1 tsp black pepper

• 1/2 onion, diced

• 2 cups frozen mixed vegetables

• salt to taste

• 1 tbs flour

• optional: 1/2 cup shredded cheddar cheese

Add potatoes and a large dash of salt to a large pot. Cover with water. Bring to a boil and cook until they fall apart when pierced with a fork. Reserve 1/2 cup of cooking water. Drain and mash until smooth. Add butter and salt to taste. If they are too thick, add reserved cooking water.

Preheat oven to 350º. In a large cast iron skillet, brown meat and onion. Drain excess fat and return to pan.

In a small bowl, whisk together 1 cup hot water, the bouillon cubes, and the flour. Add to the skillet with seasonings and frozen vegetables. Cook over medium, stirring occasionally, until most of the liquid has evaporated.

Smooth the filling down in the skillet, and then top with mashed potatoes. Add shredded cheese if desired. Bake for 20-30 minutes or until potatoes just start to brown.