May 7, 2019 at 6:38 PM | Posted in BEEF, carrots, potatoes | Leave a comment
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Today’s Menu: Beef Stew w/ Potatoes, Carrots, and Corn Bread

 

 

For Breakfast this morning a Poached Egg, 2 Johnsonville Turkey Breakfast Sausage Links, 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside its beautiful! Sunny and 81 degrees out today. After Breakfast I went and picked up Breakfast for Mom at McDonald’s. Stopped by at the ATM and filled Mom’s Car up with gas. Then later took her car up to be washed. After Lunch did a couple of loads of laundry. Then got the cart out and did some yard work. Nice to be out in sunshine! For Dinner tonight its Beef Stew w/ Potatoes, Carrots, and Corn Bread.

 

 

 

I normally don’t have Beef but Mom wanted to make some Beef Stew. I had purchased a Chuck Roast for her at Meijer along with Carrots and Red Potatoes. I gave her hand and we cooked everything in the Crock Pot. She made some Cornbread later on to go with the meal. Everything was so delicious. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn along with a Diet Mango Snapple to drink. Kept the post short today as Mom was the cook. And you know everything is better when Mom does it! Later!

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

November 3, 2018 at 5:23 PM | Posted in Alexia Potato Products, Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

 

 

For Breakfast on this Saturday Morning Mom prepared some French Toast. For our Syrup for the French Toast we used Log Cabin Sugar Free Maple Syrup, only 20 calories per serving! Then I heated up some Johnsonville Turkey Breakfast Sausage Links. And as always I had my morning cup of Bigelow Decaf Green Tea. Mom makes the French Toast around! Love a good Breakfast! Partly cloudy and 57 degrees out, I actually seen some sunshine! Finally drying out after 2 days of heavy rain, but more showers on the way Sunday. Got the cart out of the shed along with the rake and leaf blower. Leaves and limbs everywhere after the wind and rain of two days. Got the front yard and deck all raked and clean. The backyard and side yards were to wet for me to get my cart on. Watched some College Football for the rest of the afternoon. For Dinner tonight its a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

 

 

 

So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries. I had been wanting the Pulled Buffalo Chuck Roast for a while. I went to the freezer to find a package and thought I was out of it but then found a 1/2 pack of it in bottom pull out drawer of the freezer. I laid the package in the fridge overnight to thaw. Wild Idea Buffalo Chuck Roast, this is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper.

 

 

 

 

Delicious Pulled Buffalo that you just heat and serve. I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it.

 

 

 

 

 

For my Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast

1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!
Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/products/pulled-buffalo-chuck-roast

Meanwhile back at the SayersBrook Bison Ranch….Elk Taster (Sampler Pack #8)

September 15, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
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This week from the SayersBrook Bison Ranch website (https://www.sayersbrook.com/) its Elk Taster (Sampler Pack #8). If you’ve never tried Elk Meat, it’s time! Elk meat is good and lean. Plus it cook’s up perfect and its a healthier Meat, like Bison, than beef. In this sampler pack of Elk you’ll receive – * 1lb Elk Stew Meat, * 1lb Elk Ground, * (4) 4oz Elk Medallions, and * 3-4 lb Elk Chuck Roast. Plus at the SayersBrook website you can choose from Meats like; Bison, Wild Boar, Rabbit, Duck, Ostrich, and more! Plus they have a good selection of Heat and Serve prepared meals and be sure to check out all their recipes! Be sure to check it out soon. Enjoy and Eat Healthy in 2018! https://www.sayersbrook.com/

 

Elk Taster (Sampler Pack #8)
Our Elk Country Sampler Pack consists of about 120 ounces of delicious meat. A variety of elk cuts for you to taste. We know you’ll love the taste. It’s mild and tender with no gamey taste. High in protein low in fat and cholesterol. No additives of any kind. Naturally raised, and free foraging.

Our elk pack includes:

* 1lb Elk Stew Meat
* 1lb Elk Ground
* (4) 4oz Elk Medallions
* 3-4 lb Elk Chuck Roast
https://www.sayersbrook.com/elk-taster-sampler-pack-8/

 

 

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
https://www.sayersbrook.com/

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

August 25, 2018 at 5:23 PM | Posted in Alexia Potato Products, Aunt Millie's, Wild Idea Buffalo | Leave a comment
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Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

 

 

For Breakfast on this Saturday Morning I prepared a Cheese Omlet. I made it using Egg Beaters and a slice of Sargento Ultra Thin Sharp Cheddar Cheese. I also heated up a couple of Johnsonville Turkey Breakfast Sausae Links and toasted a slice of Aunt Millie’s Light Whole Grain Bread. And as always I had my morning cup of Bigelow Decaf Green Tea. Love a good Breakfast! Partly Cloudy and 87 degrees, and a higher humidity.

 

 

 

 

After Breakfast I took my car up and washed, much needed! Then to McDonald’s to pick up Breakfast for Mom. Did some laundry and house cleaning. Later on went out and trimmed some of vines along the driveway. For Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries.

 

 

 

 

 

So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries. Wild Idea Buffalo Chuck Roast, this is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper.

 

 

 

 


Delicious Pulled Buffalo that you just heat and serve. I used a small sauce pan that I sprayed with Pam Non Stick Cooking Spray. Added the Buffalo and heated it on medium low until heated through. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender. It just has such a deep and rich flavor to it.

 

 

 


For my Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Peach Snapple to drink.

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast

1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!
Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper
https://wildideabuffalo.com/products/pulled-buffalo-chuck-roast

BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

December 11, 2017 at 6:33 PM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

Today’s Menu: BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries

 

So for Dinner tonight I prepared a BBQ Pulled Buffalo Chuck Roast Sandwich w/ Baked Fries. Wild Idea Buffalo Chuck Roast, this is so tender and incredibly flavorful. It comes already cooked and seasoned, so just heat and serve! Seasoned with, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper. And that’s why it’s so flavorful! Delicious Pulled Buffalo that you just heat and serve. I served it on a Aunt Millie’s Reduced Calorie Whole Grain Hamburger Bun and topped it with some Jack Daniel’s Honey Smokehouse BBQ Sauce. What a sandwich, just incredible flavor! The Wild Idea Buffalo Pulled Buffalo Chuck Roast is so flavorful and tender.

 

 

 


For my Fries I’m using Alexia Organic Yukon Select Fries. Seasoned them with McCormick Grinder Sea Salt and Black Peppercorn Medley. Baked them at 425 degrees for 16 minutes. They bake up beautifully and seasoned just right, excellent Shoestring Fry! Plus they are only 120 calories and 15 net carbs. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Dr. Pepper to drink.

 

 

 

 

 

Wild Idea Buffalo – Pulled Buffalo Chuck Roast

1 LB. PULLED BUFFALO CHUCK ROAST

We rub our Pulled Buffalo Chuck Roast with our very own Wild Idea blend of Mexican seasonings and then slowly braise the meat until it’s fall apart tender. We have done all the work for you, so all you need to do is “heat and eat!” Use Wild Idea Pulled Buffalo Chuck Roast in all of your favorite Mexican dishes like tacos, enchiladas, and quesadillas. Or you can add your favorite barbecue sauce for great tasting B.B.Q. sandwiches!
Ingredients: Buffalo, Organic Apple Cider, Organic Lime Juice, Onion Powder, Cumin, Sea Salt, Black Pepper, Chili Powder, Paprika, Garlic Powder, Oregano, Cayenne Pepper

https://wildideabuffalo.com/products/pulled-buffalo-chuck-roast

Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

January 31, 2016 at 5:49 PM | Posted in beans, BEEF, Bob Evan's, carrots | Leave a comment
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Today’s Menu: Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans

 

Tavern Style Pot Roast w Mashed Potatoes, Baby Carrots, and Cut 007
I had Scrambled Eggs and Toast for Breakfast. I used 2 small Eggs that I scrambled and toasted up 2 slices of Healthy Life Whole Grain Bread that I lightly buttered with I Can’t Believe It’s Not Butter. Also that morning cup of Bigelow Decaf Green Tea. Warm morning and day out to be the last day January, 40’s this morning and a high in the 50’s. Mom went to Church this morning and she left I went to Kroger for her, she only needed a few items. Back home did a load of laundry for Mom and straightened up around the house. For dinner tonight a classic Sunday Dinner, Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, and Cut Italian Green Beans.

 

Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 003
It was time for a hearty comfort food dinner, so what better than a Tavern Style Pot Roast w/ Mashed Potatoes, Baby Carrots, Cut Italian Green Beans! I came across this recipe at a site on WordPress, http://dawns-ad-lib.com/ Dawn has all kinds of great recipes so check her site out soon! Anyway she had a Tavern Style Pot Roast that looked and sounded too good to pass up! So I had to give it a try, and very glad I did! This makes one fine meal and quickly became a family favorite.

 

 

 

Tavern Style Pot Roast w Mashed Potatoes, Baby Carrots, and Cut 001
I got the Crock Pot and Chuck Roast ready this morning and started the dish. To prepare the dish I used; 1 – 3lb. Chuck Roast, I package of Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, Bob Evan’s Mashed Potatoes, Allens Cut Italian Green Beans, and 2 cans Kroger Brand Baby Carrots.

 

 

 
Just open the packet Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, I lined the Slow Cooker with a plastic Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 004Slow Cooker Liner and spray it with Pam Cooking Spray, add your Roast to the Slow Cooker, pour the Sauce over the Roast, turn on the Slow Cooker, put the lid on it, and as the info commercials say “Set it and forget it”. You’ll be cooking it on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.) When done remove the Roast and cut into slices. Simple, easy clean up, and one delicious Roast! The Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce gives it an incredible flavor and richness. You’ll have a new item for your Pantry along with a new “Keeper Recipe” after trying this! The original recipe and the website link is at the end of the post.

 

Fried Walleye w Cut Roma Beans and Baked Roasted Fingerling Pota 003
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up a can of Allens Cut Italian Beans and 2 cans of Kroger Brand Baby Carrots. I was just going to have the Potatoes and Beans but Mom and Dad both wanted some Carrots, so I added the Carrots. Then I also baked some Cornbread for Mom and Dad. Perfect sides for a perfect Roast. For dessert later a slice of Hill and Valley Sugar Free Angel Food Cake.

 

 

 

 
TAVERN STYLE POT ROAST

INGREDIENTS
2-3 pounds boneless beef chuckCampbell’s® Tavern Style Pot Roast Slow Cooker Sauce.22
6 quart sized (recommended) slow cooker
1 package (13 ounces) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce

INSTRUCTIONS
1 Place roast into slow cooker. Pour sauce over beef. (No need to add water.)

2 Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

3 Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

We ate it “open faced sandwich” style…on this go ’round.

http://dawns-ad-lib.com/2015/11/15/tavern-style-pot-roast/

 

 

 

 

Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.

Campbell’s Slow Cooker Sauces Tavern Style Pot Roast:Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.
* With mushrooms and roasted garlic
* 6 or more servings
* Just add beef
* No artificial flavors *NEW_LINE*

Ingredients: Water, Onions, Distilled Vinegar, Crimini Mushrooms, Butter (Cream [Milk], Salt), Modified Food Starch, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Maltodextrin, Contains Less Than 2% of: Sugar, Dehydrated Roasted Garlic, Flavoring, Beer (Malted Barley, Corn Syrup, Hops, Yeast), Spice, Caramel Color.

Nutrition Facts
Serving Size 60 ml
Servings Per Container 6
Amount Per Serving
Calories 50
Calories From Fat 25
% Daily Value
Total Fat 2.5 G 4
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 580 Mg 24
Potassium 0 Mg 0
Total Carbohydrate 6 G 2
Dietary Fiber 0 G 0
Sugars 3 G
Protein 1 G

Tavern Style Pot Roast w/ Mashed Potatoes and Baby Carrots

November 19, 2015 at 5:50 PM | Posted in BEEF, Bob Evan's, carrots | Leave a comment
Tags: , , , , , , , , , , , ,

Today’s Menu: Tavern Style Pot Roast w/ Mashed Potatoes and Baby Carrots

 

Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 006
Beautiful morning out there today. Chilly but sunny, we had a high in the 50’s. had a light Breakfast and after my morning workout and a shower I had to get the Pot Roast started in the Slow Cooker. That done I moved on to some house cleaning, dust and vacuum. Then outside I got the leaf blower out, cleaned the deck and the driveway of the last remaining leaves. Still a few left but not many, finally! I was wanting to get the cart out for a spin but the wind had picked up in the afternoon and it was a bit chilly to be on the cart. Tried a new recipe for dinner tonight using Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce. Tonight I prepared Tavern Style Pot Roast w/ Mashed Potatoes and Baby Carrots.

 

 

I came across this recipe at a site on WordPress, http://dawns-ad-lib.com/ Dawn has all kinds of great recipes so check her site out soon! Anyway she had a Tavern Style Pot Roast that looked and sounded too good to pass up! So I Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 003had to give it a try, and very glad I did! This makes one fine meal.

 
To prepare the dish I’ll need; 1 – 3lb. Chuck Roast, I package of Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, Bob Evan’s Mashed potatoes, 2 cans Kroger Brand Baby Carrots, and I roll of Pillsbury French Bread.

 

 

 

As Dawn said there’s no recipe. Just open the packet Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce, I lined Tavern Style Pot Roast w Mashed Potatoes and Baby Carrots 004the Slow Cooker with a plastic Slow Cooker Liner and spray it with Pam Cooking Spray, add your Roast to the Slow Cooker, pour the Sauce over the Roast, turn on the Slow Cooker, put the lid on it, and as the info commercials say “Set it and forget it”. You’ll be cooking it on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.) When done remove the Roast and cut into slices. Simple, easy clean up, and one delicious Roast! The Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce gives it an incredible flavor and richness. I’ve got a new item for the Pantry along with a new “Keeper Recipe”! The original post and the website link is at the end of the post.

 

Whole Baby Carrots
I served it with some Bob Evan’s Mashed Potatoes, which I just microwave and serve. Then I also heated up 2 cans of Kroger Brand Baby Carrots. And finally I baked a loaf of Pillsbury French Bread. Perfect sides for a perfect Roast. For dessert later a Jello Sugarless Dark Chocolate Mousse.

 

 

 

 

TAVERN STYLE POT ROAST

INGREDIENTS

2-3 pounds boneless beef chuck

6 quart sized (recommended) slow cooker

1 package (13 ounces) Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce

INSTRUCTIONS

1 Place roast into slow cooker. Pour sauce over beef. (No need to add water.)

2 Cover and cook on low 7 to 8 hours or until beef is fork-tender. (or cook on high 4 to 5 hours.)

3 Remove beef and cut into slices.

Great served over: Mashed potatoes and glazed carrots.

We ate it “open faced sandwich” style…on this go ’round.

http://dawns-ad-lib.com/2015/11/15/tavern-style-pot-roast/

 

 

 

 

Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.

Campbell’s Slow Cooker Sauces Tavern Style Pot Roast:Campbell’s® Tavern Style Pot Roast Slow Cooker Sauce.
* With mushrooms and roasted garlic
* 6 or more servings
* Just add beef
* No artificial flavors *NEW_LINE*

Ingredients: Water, Onions, Distilled Vinegar, Crimini Mushrooms, Butter (Cream [Milk], Salt), Modified Food Starch, Worcestershire Sauce (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Anchovies, Tamarind, Natural Flavor), Salt, Maltodextrin, Contains Less Than 2% of: Sugar, Dehydrated Roasted Garlic, Flavoring, Beer (Malted Barley, Corn Syrup, Hops, Yeast), Spice, Caramel Color.

Nutrition Facts
Serving Size 60 ml
Servings Per Container 6
Amount Per Serving
Calories 50
Calories From Fat 25
% Daily Value
Total Fat 2.5 G 4
Saturated Fat 1.5 G 8
Trans Fat 0 G
Cholesterol 5 Mg 2
Sodium 580 Mg 24
Potassium 0 Mg 0
Total Carbohydrate 6 G 2
Dietary Fiber 0 G 0
Sugars 3 G
Protein 1 G

Beef and Guinness Stew

March 17, 2015 at 9:44 AM | Posted in Cooking Light | 2 Comments
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It doesn’t get much more Irish than this dish from Cooking Light, Beef and Guinness Stew! Guinness Stout and St. Patrick’s Day, go figure!

 

This hearty beef stew is made with lean boneless chuck that’s cooked with carrots, parsnips and turnips and flavored with dark beer. Simmering it in a Dutch oven for about 2 hours makes the meat and vegetables fork tender and delicious.

 

Beef and Guinness StewCooking Light

 

Yield: 8 servings (serving size: about 1 cup)

Ingredients
3 tablespoons canola oil, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste
4 cups fat-free, lower-sodium beef broth
1 (11.2-ounce) bottle Guinness Stout
1 tablespoon raisins
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
1 cup (1/2-inch) cubed peeled turnip (about 8 ounces)
2 tablespoons finely chopped fresh flat-leaf parsley

 
Preparation
1. Heat 1 1/2 tablespoons oil in a Dutch oven over medium-high heat. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef.

2. Add onion to pan; cook 5 minutes or until tender, stirring occasionally. Stir in tomato paste; cook 1 minute, stirring frequently. Stir in broth and beer, scraping pan to loosen browned bits. Return meat to pan. Stir in remaining 1/2 teaspoon salt, raisins, caraway seeds, and pepper; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. Sprinkle with parsley.

 

Nutritional Information
Amount per serving
Calories: 365 Fat: 19.4g Saturated fat: 5.7g Monounsaturated fat: 9.6g Polyunsaturated fat: 1.7g Protein: 25.3g Carbohydrate: 18.8g Fiber: 3.6g Cholesterol: 62mg Iron: 2.6mg Sodium: 454mg Calcium: 52mg

 
http://www.myrecipes.com/recipe/beef-guinness-stew

Wild Idea Buffalo Recipe of the Week – Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash

February 12, 2014 at 8:53 AM | Posted in Wild Idea Buffalo | Leave a comment
Tags: , , , , ,

Talk about your hearty dinners for a cold Winter’s Day, this one fits the bill! And it’s this weeks Wild Idea Buffalo Recipe of the Week – Buffalo Chuck Roast with Hard Cider Sauce and Harvest Hash. Another good one from Jill O’Brien of Wild Idea Buffalo!

 

 

Buffalo Chuck Roast with Hard Cider Sauce and Harvest HashWild Idea Buffalo Buffalo Chuck Roast with Hard Cider Sauce
Ingredients:

1 3 lb. Chuck Roast, rinsed and patted dry
1 Tb. Olive oil
1 tsp. Salt
1 Tb. Pepper
1/4 cup Apple Cider Syrup
2 bottles Hard Cider
1 Apple, diced
1 tsp. Arrow Root (*optional)
Preheat oven to 500*
Pour oil and salt & pepper into heavy roasting pot., and stir to incorporate.
Roll roast around in pan covering with oil salt & pepper.
Place roast in preheated oven uncovered and roast for 10 minutes to brown, turning once during cooking time.
Drizzle roast with Apple Cider Syrup and pour 1 bottle of Hard Cider into pot. Cover.
Reduce heat to 350* and braise for 2.5 hours, turning once during cooking time.
Remove from oven and remove roast from pan. Cover Roast and set aside.
Place pot on stovetop and bring to a boil over medium high heat.
Add remaining bottle of Hard Cider slowly, tasting as you add to your preference (the sauce not the cider).
To thicken, dilute Arrow root with a little water and whisk into sauce. Season to taste.
To serve, pull roast apart into serving size pieces and drizzle with hot hard cider sauce. Serve with Vegetable Hash, recipe follows. Delicious!

Harvest Vegetable Hash

2 Cobs Corn, husked (or frozen corn)
1 Yam or small Acorn Squash, diced
1 Zucchini, diced
1 medium onion, diced
1/2 Tb. Olive Oil
1 Tb. Butter
1/2 tsp. salt
1 tsp. Black Pepper
1 tsp. fresh Rosemary, finely minced
In heavy sauté pan over medium high heat, add olive oil & butter
Add vegetables and seasonings to pan.
Sautee for 8 minutes, stirring occasionally, or until vegetables are cooked but firm.

 

 

http://wildideabuffalo.com/2010/buffalo-chuck-roast-with-hard-cider-sauce-and-harvest-hash/

 

 

 

 

Wild idea Buffalo Chuck Roast

Wild Idea Buffalo – 3 lbs. Chuck Roast
This versatile roast is loaded with flavor making it a regular on the dinner table at the Cheyenne River Ranch. Best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.

 

 
http://buy.wildideabuffalo.com/collections/a-la-carte/products/3-lbs-chuck-roast

BBQ Buffalo for Lunch!

June 5, 2013 at 10:46 AM | Posted in Aunt Millie's, JB's Fatboy Sauces and Rub, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , ,

I had  plenty of leftover Buffalo Chuck Roast so for lunch I made a Shredded Buffalo BBQ Sandwich. I used the Wild Idea Buffalo Chuck Buffalo BBQ 002Roast, Aunt Millie’s Light Whole Grain Bun, and JB’s Fat Boy Chipotle BBQ Sauce. It made a great dinner last night and a delicious lunch for today!

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