Casseroles are a great way to make a hearty, inexpensive meal for your family. My favorite ingredient to use in them is ground beef. There are countless recipes you can come up with using ground beef in your casserole dishes. If you have ground beef in your home, odds are you can put together a delicious meal with ingredients already in your pantry. It's also a great way to combine all four food groups into one dish. Here are a couple quick and easy ground beef casserole red wine that your whole family can enjoy.
One way to make a beef casserole is to season the beef with taco seasoning mix, salt and pepper. You can make it extra hot by adding half a teaspoon of cumin. Spread the ground beef evenly using a nine inch square casserole dish. Drain a fifteen ounce can of corn and layer this evenly on top of the ground beef. Make two cups of instant mashed potatoes and spread this on top of your mixture. Put one cup of grated cheddar cheese on top of your casserole mix. Sprinkle more taco seasoning on top and also add a small can of sliced jalapeno peppers. Bake at 375 degrees for one hour or until the meat juices run clear and you have a nutritious and filling dinner ready to eat.
Then I tried this wine with beef stew jamie oliver and potatoes. I tasted some fruit and even a bit of tobacco. The Beaujolais- Villages Nouveau was mildly acidic and fairly short. Dessert was homemade sesame seed and sunflower seed cookies slathered in homemade Concord grape jelly. I didn't make the cookies or the jelly, but I raised the Concord grapes myself. This year's crop was bountiful, and if I daresay, delicious. Needless to say, I did not attempt to make wine out of them. Anyway, the wine was considerably less fruity than the jelly. As always, I don't blame the wine for unorthodox pairings that don't succeed, but I just had to try my grapes.
To make Galbi Jjim, you're going to need: short ribs, soy sauce, sesame oil, potatoes, carrots, a bit of garlic (or a lot, depending on your taste buds), and a bit of sugar.
You can use whatever cut of meat you like best, but if you want the best flavor to come through in your stew you need to brown the meat first. Oh, I know that you can drop the meat in a crock-pot with veggies, spices, and a can or stock and get a perfectly acceptable stew at the end of the day, but is that really good enough for you and your family when you can make it so much more with a few extra steps.
This beef casserole with potatoes, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of either method should be a very thick stew, without much liquid.
Brown the ground chuck and then drain off the fat and water mixture. Place back on the stove top and add in the large, chopped yellow onion. (For a bit thicker stew, you can stir in about a tablespoon of flour, if you like.) Also, blend in the cubed potatoes. After the onion turns clear and the potatoes soften, drain the juice from the tomatoes (do not put the juice in the meat to avoid the taste of the metal can) and dump the can of tomatoes in your meat mixture. Use a generous portion of Chili Powder seasoning to spice up the meat, but do not use too much. (Remember, you can always add more, but you can't take away.) Simmer the spices into the meat.
All you need to store and save your broth are a couple of old-fashioned ice cube trays and a few zippered freezer storage bags. A standard ice cube contains about 1 ounce of liquid, so you can convert that into recipes as 1/8 of a cup. Homemade frozen cubes of broth are pre-measured, guaranteed gluten-free, and often far more savory and tasty than manufactured broths and bouillons. Not to mention economical!
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