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Easy, comfort meal from Wisconsin Beef Council

Published: Nov. 10, 2021 at 1:42 PM CST
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WAUSAU, Wis. (WSAW) - The Wisconsin Beef Council share two easy, slow-cook and comforting meals for the fall season.

If you’d like to see more recipes from previous visits to NewsChannel 7, you can click here.

1. Slow-Cooked Beef Pot Roast Soup with Roasted Vegetables

INGREDIENTS:

  • 1 beef Blade Chuck Roast, Boneless (about 3-1/2 pounds)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 1 cup Burgundy wine
  • 2 cups chopped onions (about 1 inch’)
  • 2 cups diced russet (baking) potatoes (about 1 inch)
  • 1 can (14-1/2 ounces) no-salt added fire-roasted diced tomatoes
  • 1 cup diced green bell pepper (about 1 inch)
  • 1 cup diced carrot (about 1 inch)
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh oregano leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 2-1/2 cups Roasted Beef Stock
  • 2 cups broccoli florets
  • 1/4 cup butter
  • 1/4 cup all-puroose flour
  • 1/4 cup light dairy sour cream
  • 1 tablespoon fresh lemon juice
  • 1 cup thinly sliced cremini mushrooms
  • 1/2 cup canned french fried onions
  • 2 green onions

2. Slow-Cooked Red Wine Braised Beef Short Ribs with Herbed Polenta Toast

INGREDIENTS:

  • 3 pounds beef Chuck Short Ribs Boneless or Bone-In (about 4 x 2-inch pieces)
  • 1/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1 cup dry red wine
  • 2 cups diced onions
  • 1 cup diced celery
  • 1 cup diced carrot
  • 4 cups Roasted Beef Stock, divided
  • 15 fresh thyme sprigs
  • 7 fresh rosemary sprigs
  • 3/4 cup instant polenta
  • 1/2 teaspoon minced fresh rosemary leaves
  • 1/2 teaspoon minced fresh thyme leaves
  • 3 green onions, green part only, cut diagonally into 1/8-inch strips

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