For the beef:

8 slices of bacon $2.40
1 tablespoon olive oil $0.06
3 pounds lean stewing beef $12.30
1 carrot, sliced $0.17
1 onion, sliced $0.47
1 teaspoon salt $0.01
1/4 teaspoon pepper $0.01
2 tablespoons all-purpose flour $0.02
3 cups of full-bodied red wine $13.71
2 – 3 cups beef stock $1.50
1 tablespoon tomato paste $0.59
2 cloves mashed garlic $0.02
1/2 teaspoon thyme $0.40
1 bay leaf, crumbled $0.16

For the mushrooms:

2 tablespoons butter $0.12
1/2 pound fresh mushrooms, washed, well dried, left whole if small, cut in half if large $1.99

For the onions:

18 – 24 small pearl onions, peeled $4.99
1 1/2 tablespoons butter $0.09
1 1/2 tablespoons olive oil $0.09
1/2 cup of red wine $2.28
1/2 cup fresh parsley sprigs $0.50
1/2 bay leaf $0.08
1/4 teaspoon thyme $0.20
Salt $0.01
Pepper $0.01

Total Cost    $42.18

1.) Preheat oven to 450 degrees Fahrenheit.

2.) Slice bacon into lardons (sticks, 1/4″ thick and 1 1/2″ long.) In a Dutch oven, cook bacon for 6 – 8 minutes, until browned and crisp. With a slotted spoon, remove bacon from the pot and drain on paper towel. Reheat the fat in the pan until it is near smoking before adding beef.

3.) While bacon is cooking, rinse stewing beef and thoroughly pat dry. Make sure the beef is entirely dry, as it will not brown otherwise.  Add the beef to the hot fat in the skillet, in batches so you don’t overcrowd the pan, and sear until all sides are nicely browned, turning regularly. Remove from pan as batches are complete and set aside with bacon.

4.) To the hot oil in the pot, add sliced carrot and onion. Saute, until all vegetables are browned, stirring regularly. Pour out the sauteing fat.

5.) Return the beef and bacon to the pot and toss with salt and pepper. Then sprinkle on the flour and toss again to lightly coat the beef. Place Dutch oven onto the middle rack of the preheated oven and cook for 4 minutes. Toss the meat and return it to the oven for 4 more minutes. (This browns the flour and gives the meat a nice crust.) Remove Dutch oven and turn oven down to 325 degrees Fahrenheit.

6.) Stir in the wine and enough beef stock so that the meat is just barely covered. Add the tomato paste, garlic, and herbs. Bring to a boil over high heat on top of the stove. Then cover the Dutch oven with aluminum foil or a lid and place in the lower portion of the preheated oven. Check on heat every so often, making sure that the liquid simmers very slowly for 2 1/2 to 3 hours. You will know the meat is done when it tears apart easily with a fork.

7.) While the beef is cooking, prepare the mushrooms and onions, starting with the onions: In a separate skillet, heat 1 1/2 tablespoons of oil and 1 1/2 tablespoons of butter over medium heat. When sizzling, add onions and saute for about 1o minutes, rolling onions around so that they will brown as evenly as possible. Be careful not to break their skins; you cannot expect to brown all onions uniformly.

8.) Into the onions pour the red wine, season to taste, and add the herbs. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.

9.) While the onions are braising, prepare the mushrooms: In a separate skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over high heat. Once the foam of the butter has begun to subside, add mushrooms. Toss and shake in the pan for 4 to 5 minutes. While they saute, the mushrooms will at first absorb the fat. In 2 to 3 minutes, the fat will reappear on the surface and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

10.) When they are finished, set both the onions and the mushrooms aside until you need them for the bourguignon.

11.) When the meat in the Dutch oven is tender, pour the contents into a sieve placed over  a saucepan. Give the Dutch oven a rinse, dry quickly and return beef and bacon to it. Place the mushrooms and the onions over the meat.

12.) Skim fat off the sauce in the saucepan. Simmer sauce for a minute or two over medium-high heat, skimming off more fat as it rises. You should end up with about 2 1/2 cups of sauce that is thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, add a bit more stock. Taste carefully for seasoning; pour the sauce over the vegetables.

(Recipe may be completed in advance up to this point and kept in fridge for up to a day.)

13.) To serve: Cover the Dutch oven and simmer for 2 to 3 minutes, basting the meat and the vegetables with the sauce several times.

14.) Serve (in the Dutch oven or a separate dish) and enjoy!

Read my review of Julia Child’s Boeuf Bourguignon here

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2. Shepherd’s Pie
3. Spinach Lemon Pasta

1 pound ground beef $5.69
2 cups cherry tomatoes, halved $3.00
1 onion, diced, divided $0.47
2 tablespoons canola oil $0.14
2 tablespoons butter $0.12
2 tablespoons all-purpose flour $0.04
2 cups milk $0.54
2 cups cheddar cheese, grated, plus 1 cup $3.75
1/2 package elbow macaroni $0.60
2 tablespoons chili powder $2.82
2 tablespoons ground coriander $0.96
2 tablespoons ground cumin $1.50
1 teaspoon hot chili pepper flakes $0.23
1 tablespoon ground mustard $0.09
2 teaspoons salt, plus 2 $0.02
1 teaspoon black pepper $0.01
4 cloves garlic, minced, divided $0.04

Total Cost    $20.02

1.) Preheat oven to 350 degrees Fahrenheit and lightly grease a 9″ x 13″ casserole dish. Bring a large pot of water to a boil.

2.) In a large skillet, heat 2 tablespoons canola oil over medium-high heat. When hot, add 1/2 of the diced onion. Cook, stirring occasionally, just until onion starts to soften.

3.) Add beef to pan, breaking it up as you do. Stir regularly and cook until beef is nearly cooked through. Then add cherry tomatoes and 2 cloves of minced garlic. Stir to combine and cook for about 2 minutes.

4.) Meanwhile, in a small bowl combine: chili powder, cumin, coriander, mustard, hot chili pepper flakes, and two teaspoons of salt. Mix thoroughly to combine and then add 1/2 of the spice mixture to meat, reserving other half for later. Stir meat mixture to combine spice mixture and turn heat to medium-low.

5.) Meanwhile, if water is boiling at this point, add 2 teaspoons of salt and elbow macaroni. Stir, and cook until pasta is just a bit firmer than al dente. Drain when done.

6.) In a separate, medium-sized saucepan, melt butter over medium heat. Add last 1/2 of diced onion and cook until softened, about 5 minutes. Add last 2 cloves of minced garlic and the remaining spice mixture. Stir to thoroughly combine and cook for 1 minute.

7.) To the saucepan, add 2 tablespoons of flour and stir to thoroughly combine all ingredients. Cook for 3 minutes.

8.) Slowly whisk in milk, stirring constantly to break up lumps and to prevent scalding the milk. Bring to a boil then lower heat to medium and simmer until just thickened, about 10 minutes.

9.) Remove milk from heat and slowly add 2 cups grated cheese, about 1/4 cup at a time; stir to fully incorporate after each addition.

10.) Return cooked and drained macaroni to its empty pot. Add meat mixture and cheese sauce; stir to thoroughly combine all ingredients.

11.) Pour pasta mixture into prepared casserole dish, leveling it so the surface is even. Top with 1 cup grated cheddar cheese and place in preheated oven. Cook until cheese is melted and bubbling, about 15 minutes.

12.) Remove from oven and allow to rest for 3 – 5 minutes.

13.) Serve and enjoy!

Read the Chili Cheesy Macaroni review here

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3. Chili Cheesy Macaroni: Review

3 pieces round beef marinating steak, cut into strips 1″ thick $11.07
1 green pepper, thinly sliced $0.45
1 onion, thinly sliced $0.47
2 cloves garlic, minced $0.02
2 tablespoons vegetable oil $0.12
3 tablespoons butter $0.18
1 tablespoon all-purpose flour $0.02
2 cups beef stock $1.00
3 tablespoons sour cream $0.30
1 tablespoon Worcestershire sauce $0.12
1 tablespoon dried thyme $1.60
1 tablespoon paprika $0.48
1 teaspoon ground mustard $0.03
1/2 cup fresh parsley, finely chopped $0.50
1 package egg noodles $1.99

Total Cost    $18.35

1.) Heat vegetable oil in a large skillet over high heat. When hot, add beef strips to skillet, turning to coat in oil; cook in batches if necessary. When all of beef is browned, remove from skillet and set aside.

2.) Lower heat under skillet to medium and add onions and green peppers. Cook, stirring occasionally, for about 10 minutes, until onions just start to brown and peppers just start to become soft.

3.) To the skillet add garlic, mustard, Worcestershire sauce, paprika and thyme. Stir to mix and cook for about 2 minutes.

4.) Add 3 tablespoons of butter to the skillet and allow to melt. Add all-purpose flour and stir to combine thoroughly. Cook for 3 – 4 minutes, until  butter and flour mixture just starts to brown.

5.) Slowly add in beef stock, whisking to thoroughly mix. Bring mixture to a boil, stirring constantly, and then lower heat to medium. Add beef back to pan, stir, cover, and cook for 10 – 15 minutes.

6.) Meanwhile, bring a large pot of salted water to a rapid boil. Add egg noodles, stir, and lower heat. Cook, for about 5 – 8 minutes until done, drain.

7.) Uncover skillet with meat mixture, remove from heat and add sour cream; stir to combine. Once noodles are drained, plate and spoon sauce and meat mixture over top. Sprinkle with fresh parsley.

8.) Serve and enjoy!

Read the review here

Related posts:

1. Shepherd’s Pie
2. Hot Roast Beef Sandwich
3. Tomato Beef

For the sauce:

1 can whole tomatoes, with juice, crushed with hands $1.29
3 large cloves garlic, minced $0.03
1 bay leaf, dried $0.16
1 teaspoon chili pepper flakes $0.23
1 tablespoon chili powder $1.41
1 teaspoon onion salt $0.04
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
1/2 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01
2 teaspoons brown sugar $0.02
1 teaspoon balsamic vinegar $0.05

For the loaves:
1 pound ground beef $5.69
1 tablespoon dried basil $1.38
1 tablespoon dried oregano $0.60
1 teaspoon ground mustard $0.03
1/2 teaspoon salt $0.01
1/2 teaspoon black pepper $0.01
2 cups bread crumbs, plus 1 cup $1.26
2 eggs $0.34
1/4 cup heavy cream $0.38
1/4 cup butter, melted $0.22
2 cloves garlic, minced $0.02

Total Cost    $15.17

1.) In a medium-sized saucepan over medium-high heat, combine all of the ingredients for the sauce and mix thoroughly. Bring to a boil, then turn heat to medium-low. Cover and continue to simmer for 30 – 45 minutes, stirring occasionally.

2.) Preheat oven to 350 degrees Fahrenheit and lightly oil 4 individual aluminum pot pie shells.

3.) Meanwhile, break eggs into a small bowl and add 1/4 cup heavy cream; beat lightly.

4.) In a large bowl, mix together: ground beef, basil, oregano, mustard, salt, pepper, 2 cloves garlic, egg and cream mixture, salt, pepper, and 2 cups of bread crumbs. Lightly mix together but do not over-mix! Scoop up a handful at a time once mixed, and place into pot pie shell; gently press down to create an even surface. Continue filling the remaining pie shells with the remaining meat.

5.) Place 1/4 cup melted butter in a small bowl and add 1 cup of bread crumbs. Stir to thoroughly combine. Place 1/4 cup of bread crumbs onto each meat loaf and spread to entirely cover meat.

6.) Place in a preheated oven and bake 30 – 40 minutes until thoroughly cooked.

7.) When loaves are finished cooking, remove from oven and allow to rest for 5 minutes before removing from pie shell. Then generously spoon tomato sauce over top.

8.) Serve and enjoy!

Read the Meat Loaves with Tomato Sauce review here

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3 chili peppers, diced $0.75
1 onion, finely diced $0.47
2 pounds beef stewing cubes $10.50
2 tablespoons sesame oil, plus 2 tablespoons $0.48
Salt and pepper $0.01
2 cups pineapple juice $0.60
2 tablespoons Worcestershire sauce $0.24
1 tablespoon balsamic vinegar $0.14
2 tablespoons honey $0.22
2 tablespoons ground ginger $0.90
2 tablespoons ground cumin $1.10
1 teaspoon chili powder $0.47
1 tablespoon garlic powder $0.39
1 teaspoon ground mustard $0.03
2 tablespoons all-purpose flour $0.04
1 1/2 cups basmati rice $0.42
1 tablespoon butter $0.06
Salt and pepper $0.01
1 tablespoon sesame oil $0.12
3 eggs, whole $0.51
Salt and pepper $0.01
3 cups water Free

Total Cost    $17.47

1.) In a large bowl combine: pineapple juice, 1 tablespoon sesame oil, Worcestershire sauce, diced chili peppers, balsamic vinegar, honey, ginger, cumin, chili powder, garlic powder, ground mustard, salt, and pepper. Whisk so that all ingredients become thoroughly combined and place in a re-sealable bag.

2.) Rinse beef stewing cubes and pat dry. Place in bag with the marinade and turn to coat, making sure that all sides of every piece of meat is coated. Place in fridge for 2 – 4 hours.

3.) When ready to begin cooking, place basmati rice in a medium saucepan. Add water, 1 tablespoon butter, and salt. Cover and turn heat to high. Bring to a fast boil and then, keeping covered, turn heat to medium-low and cook until rice is tender and fluffs nicely with a fork, about 15 minutes.

4.) Meanwhile, heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. When hot, add onions and saute just until they begin to soften, about 2 minutes.

5.) Remove meat from marinade, shake off excess and add meat to pan, reserving marinade for later. Brown meat on all sides, stirring regularly.

6.) Add 2 tablespoons of all-purpose flour to the reserved marinade and mix well to create a slurry. With a slotted spoon, remove meat from pan. Add slurry to the juices in the pan and bring to a full boil; boil until the mixture becomes thicker, about 5 minutes, stirring constantly. Return heat to low, add meat back to the pan, cover and simmer, stirring occasionally.

7.) Meanwhile, heat up one tablespoon of sesame oil in a large skillet over medium heat. One at a time, crack eggs into the pan, keeping them whole. Cook until top is set and white is completely cooked through, about 4 minutes.

8.) When eggs are finished cooking, bring the dish together: place one or two scoops of rice on a plate. Right beside the rice, place several pieces of meat. Spoon gravy over both the rice and the meat; top with an egg.

9.) Serve and enjoy!

Read the review here

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1. Pineapple Beef Chow Mein
2. Smoky Beef Kabobs
3. Round Steak in Cherry Sauce

2 tablespoons butter $0.12
1 onion, diced $0.47
2 cloves garlic, minced $0.02
1 1/2 pounds lean ground beef $2.06
2 tablespoons paprika $0.96
2 tablespoons thyme leaves $3.60
1 tablespoon Worcestershire sauce $0.12
2 tablespoons soy sauce $0.10
1 tablespoon ground mustard $0.09
3 pound mini potatoes, scrubbed $4.99
2 tablespoons all-purpose flour $0.04
1 cup beef broth $0.50
1/4 cup milk $0.07
3 tablespoons butter $0.18

Total Cost    $13.32

1.) Preheat oven to 350 degrees Fahrenheit and grease a casserole dish.

2.) Place potatoes in a large pot and fill with water; add salt. Place on a burner set to high heat. Bring to a boil and then lower heat to medium-high and continue cooking at a low boil. Cook until the potatoes are fork-tender.

3.) Meanwhile, melt butter in a large skillet over medium heat. When butter is sizzling, add onions and saute for about 5 minutes, just until they begin to soften.

4.) Add meat to pan, breaking it up as you do; stir into the onions. Add garlic, paprika, thyme, Worcestershire, soy sauce, mustard, salt and pepper. Stir thoroughly to combine.

5.) When meat has nearly browned throughout, combine flour and broth and mix or shake to vigorously to create a slurry. Add to meat mixture, stir, and then bring to a boil. Turn heat to low.

6.) If potatoes are done at this point, drain and return to pot. Add the milk and butter and using beaters or a potato masher, mash until smooth.

7.) Spoon the entire meat mixture into the prepared casserole dish and spread evenly. Top with mashed potatoes. Place in oven until top starts to brown and dish is bubbling, about 20 – 25 minutes. When done, remove from oven and let sit for 5 minutes before cutting into squares.

8.) Serve and enjoy!

Read the review here

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Cinco de Mayo isn’t hugely celebrated up here in Canada, at least not in any of the neighbourhoods that I’ve ever lived in. But every year when it comes along I see all the delicious Mexican recipes on TV and in magazines and it always makes me think that I really should start cooking more Mexican dishes. It is one of my favourite types of food and it really is so easy to make, not to mention cheap as well. So this year when May 5 rolled around, I started hunting around for an easy Mexican recipe to get me started and I found two of them at the Recipe Girl website: Easy Beef Enchiladas, and homemade Enchilada Sauce.

Both of these recipes are very good and very easy to make. I definitely recommend taking the few minutes to whip up the enchilada sauce. I don’t think I’ve ever had it out of a tin either but this recipe is so good and really doesn’t take too much to make yourself; they both get a big thumbs-up from me. For the recipes, head on over to Recipe Girl and check out the recipes. She’s got some great step-by-step photos that take you through the entire recipe and will make your own foray into Mexican cooking even easier!

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4 round steaks $15.20
2 cups red wine $9.14
2 cups cherries, halved and pitted, divided $1.50
1 leek, diced $0.75
2 cups mushrooms, halved $2.48
2 tablespoons olive oil $0.36
1/4 cup Worcestershire sauce $0.48
Salt and pepper $0.01
1 tablespoon Dijon mustard $0.12
1 tablespoon honey $0.11
2 tablespoons olive oil $0.36
6 cloves garlic $0.06
1 cup red wine $4.57

Total Cost    $35.14

1.) In a resealable plastic bag mix 2 cups of red wine, 1 cup cherries, 2 tablespoons olive oil, Worcestershire sauce, Dijon mustard, honey, garlic, salt, and pepper. Mix together until all ingredients are thoroughly combined. Place round steaks into the bag, covering them entirely with the marinade. Seal and place in refrigerator for 1-2 hours.

2.) In a skillet over medium-high heat, add leeks and mushrooms and saute until mushrooms are browned, about 7 – 8 minutes.

3.) Turn heat to high and add 1 cup of red wine, scraping up bits in pan with wooden spoon. Allow wine to boil for 2 minutes and then, keeping the heat on high, add the mushrooms and the cherries. Cook for about 4 – 5 minutes over high heat.

4.) Add the remaining marinade to the pan and bring back up to a boil for about 2 minutes. Then return heat to medium and allow to reduce for 45 minutes to one hour.

5.) About 20 minutes before the marinade is done reducing, heat 2 tablespoons of olive oil a skillet. When hot, sear steaks on each side for 2 – 3 minutes, just until browned. Then add to the sauce mixture and allow to cook until desired doneness, about 10 minutes for medium.

6.) When steaks are finished, remove from sauce and allow to rest for 5 minutes. When ready to serve, spoon cherry sauce over steaks.

7.) Serve and enjoy!

Read the review here

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1. Round Steak in Cherry Sauce: Review
2. Steak with Blue Cheese Sauce
3. Bolognese Sauce

1 pound ground beef $4.11
2 eggs, lightly beaten $0.34
1/2 cup bread crumbs $0.21
1 teaspoon garlic powder $0.13
1 teaspoon ground mustard $0.03
1 teaspoon dried thyme $1.20
1 teaspoon paprika $0.16
1 tablespoon dried parsley $0.67
2 tablespoons Worcestershire sauce $0.24
Salt and pepper $0.01
1 tablespoon vegetable oil $0.07
2 cups cremini mushrooms, sliced in half $3.40
1 small onion, cut into wedges $0.47
2 cups beef broth $1.00
1/2 cup all-purpose flour $0.11

Total Cost   $12.15

1.) Preheat oven to 400 degrees Fahrenheit.

2.) In a large bowl mix together: ground beef, eggs, bread crumbs, garlic powder, ground mustard, thyme, paprika, parsley, Worcestershire sauce, salt and pepper.

3.) Form large tennis-ball sized meatballs and place in a greased casserole dish. Brush tops with oil and place in oven. Cook for 15-20 minutes until nicely browned.

4.) Meanwhile, heat remaining oil in a large skillet over medium heat. When oil is hot, add mushrooms and onion wedges and saute until both begin to carmalize.

5.) Pour 1 cup beef broth into the skillet. Make a slurry by placing 1/2 cup flour and 1 cup beef broth in a jar with a tight-fitting lid and shake vigorously. Pour slurry into mushroom and onion mixture and stir while mixture thickens.

6.) After meatballs have been removed from oven, place them in the skillet and cover with gravy. Simmer for 10-15 minutes until cooked through.

7.) Serve and enjoy!

Read the review here

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2 inside round marinating steaks, cut into strips $7.38
2 tablespoons ground ginger $0.90
1 teaspoon cinnamon $0.15
1 teaspoon nutmeg $0.17
1 teaspoon garlic powder $0.13
1 teaspoon ground mustard $0.03
1 tablespoon soy sauce $0.05
1 tablespoon Worcestershire sauce $0.12
1 tablespoon honey $0.10
1 tablespoon brown sugar $0.01
2 tablespoons pineapple, finely chopped $0.01
1 leek, cut length-wise and then sliced cross-wise $0.75
2 cups cremini mushrooms, cut in half $2.48
1 red bell pepper, cut into bite-size chunks $0.45
3 bunches baby bok choy, washed with ends cut off $2.50
2 cups pineapple, cut into large cubes $3.00
1/2 package dry chow mein noodles $0.50
1 tablespoon sesame oil $0.10
2 tablespoons vegetable oil $0.14

Total Cost   $18.97

1.) In a large bowl whisk together: ginger, cinnamon, nutmeg, garlic powder, ground mustard, soy sauce, Worcestershire sauce, honey, brown sugar, finely chopped pineapple, leeks, and sesame oil. Combine thoroughly and then place strips of meat into the marinade; turn to coat thoroughly. Cover and keep in fridge for 2 – 4 hours.

2.) When ready to start cooking, bring a large pot of salted water to a boil and cover, if desired, until ready to use.

3.) Heat vegetable oil in a large skillet over medium heat. When hot, remove strips of meat from marinade and add to skillet, reserving marinade. Cook, stirring regularly for 6 – 8 minutes, until meat is fully browned and starts to become crispy along the edges. When meat is cooked, remove from pan and set aside.

4.) To the pan add the cremini mushrooms and cook for 4 – 5 minutes, stirring regularly. Then to the pan, add the red bell pepper. Cook for another 2 – 3 minutes, then add the baby bok choy. Combine all ingredients in the pan and cook, until bok choy is wilted.

5.) Meanwhile, add dried chow mein noodles to the boiling water. Cook for 3 minutes, then drain.

6.) To the skillet add the beef, 2 cups of pineapple chunks, the reserved marinade, and drained chow mein noodles.

7.) Mix everything in the skillet together thoroughly and cook for 3 – 4 minutes so that all the flavours can combine, stirring regularly.

8.) Serve and enjoy!

Read the review here

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