fresh ideas for beef nd recipes

I love ground beef and lots of veggies (like zucchini and bell peppers) in a tomato sauce (or with diced tomatoes) over whole grain pasta

I use my slow cooker for almost everything I can. I love pork chops and apples in the slow cookers, just some cinnamon and a little brother and you are good to go also I add squash to it at times.

http://www.supercook.com/

You can put in the ingredients you have on hand and it'll tell you what you can make with them. Maybe add foods you like and see what it comes up with!

A lot of you use the word 'seasoning' But they vary by country, and I live in a very small one that carries very different stuff. If any of you could point me to the specific herb and spice combinations that you enjoy, I would be grateful. The mixing doesn't come very naturally to me.

yes same for me all of this !!!! I am in New Zealand btw.

What I've been having recently for my post-workout meal is...
450g extra lean minced (ground) beef - <5% fat
Garlic granules
An onion
Jar of Ragu Tomato and Basil sauce (which are currently by one get two free where I shop)
Pasta to bump up carb levels.

Without the pasta it's around 750 calories with 100g of protein (22 fat, 34 carbs).
Use a decent non stick pan, so no oil etc.

Ok, technically that should be enough to feed four!
So at least it does tend to keep me reasonably full for a bit .

You want chunks, too? Try this:

Recipe: Beef Rendang (Rendang Daging) or Spicy Beef Stew with Coconut

Ingredients:

1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste

Spice Paste:

5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method:

Chop the spice paste ingredients and then blend it in a food processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
Add the beef and the pounded lemongrass and stir for 1 minute.
Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
Add salt to taste. If not sweet enough, add more sugar to taste.
Serve immediately with steamed rice and save some for overnight.
Cook’s Notes:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuosly until they turn golden brown.

My Granny's pot roast recipe is an extended family favorite. It uses a rump roast, but you can make it with top or bottom round or short ribs or any big ol' hunka meat It is best cooked in an enameled cast iron pot with a lid, but you can use any heavy-bottomed pot.

GRANNY BRIGGIE'S POT ROAST:

1 rump roast, 2.5 to 4.5 lbs (doesn't matter how big--just be sure it fits into your cooking pot with a little room for veggies)
1-3 onions, peeled and quartered
1-3 carrots, peeled and cut into big chunks
1-3 celery stalks plus leaves, washed and cut into big chunks
4-8 garlic cloves, peeled and left whole

*You can add/substitute parsnips and shallots or leeks for carrots and onions - or use them all

1 tablespoon tomato paste
1/2 to 1 bottle red wine (could use a dry white if its what you have)
Fresh herbs, left whole - any combo of rosemary, thyme, oregano, sage
2-4 bay leaves
a small handful of peppercorns
2-3 whole cloves
2 TB olive or other oil for browning the meat
salt and pepper

1. Pat the beef dry and season liberally with salt and pepper.
2. Heat the oil in the pot on med/high to high until shimmering.
3. Turn on your vent and/or dismantle your smoke alarm - browning the meat properly will make the kitchen smoky
4. Add your meat to the hot pot. Brown each side about 5 minutes, or until every side is deep brown. DONT SKIMP on the browning - you want a deeep brown surface - this helps seal the juices in and adds to the flavor by creating a fond, which is the brown-black stuff stuck on the bottom of the pot.
5. Once every side is browned, add your garlic to heat and brown a little - about a minute or two.
6. Add onions, carrots, celery anywhere where you can wedge in;)
7. Turn heat to high and deglaze the pot with the wine - add enough wine to go half way up the side of the meat. Using a spoon, scratch at the fond at the bottom of the pan to release it into the wine.
8. Add tomato paste, fresh herbs, bay leaves, peppercorns, and cloves.
9. Add enough water to reach just below the surface of the roast.
10. Bring to a full boil, then lower the heat to a simmer.
11. Cover the pot and cook at a simmer ( small bubbles all around the edge of the pot; not raging bubbles).
12. Cook for at least 2.5 hours. 3 hours is perfect. 3.5 hours is fine, too.

MAKING GRAVY:

1. Remove the pot roast from the pot and let it rest on a cutting board lightly covered in tin foil.
2. Strain the gravy into a large saucepan.
3. Using a large metal or wooden spoon, push all the veggies through the strainer, scraping the strained stuff off the bottom of the strainer into the gravy. This will give you a decent workout;) It adds great flavor and helps thicken the gravy.
4. Taste and season with salt, pepper, and maybe a splash of cognac or sherry or brandy and a pat of butter, though its optional.
5. Return the gravy to the stove and heat until just simmering.
6. If you want a thicker gravy, make a flour emulsion by whisking 1/2 C cold water into 2 TB flour in a small cup. Continue whisking as you add it to the simmering gravy. Continue whisking the gravy to cook the flour for another 2 minutes, and season to taste.

Granny served this with braised red cabbage, green beans, and mashed potatoes.

The leftovers are heavenly in a sandwich with a sprinkle of kosher or sea salt, some sliced sweet onion and arugula, and some mayonnaise. I also like ketchup on mine