Tuesday, October 22, 2013

Simmered Beef Tips and Carrots


A Two for Tuesday Recipe 
Ever been in a cooking bind where you didn't plan on cooking but somehow wound up having to make dinner on the spot? That was me last week. Tuesday night I took out a pound of eye-round to slow cook the next day. When my boyfriend comes home from a long day Tuesday night, he tells me he will be home late Wednesday to not worry about making dinner. Now I had already taken out the eye-round but I just figured I'd season it and just use it Thursday for the slow cooker... it'll be marinated for a whole day so it'll make for a great stew. I go about my Wednesday, running errands, jogging, then I get a phone call at around 6pm. It was my boyfriend, telling me he'll be home on time, that it'll be Thursday when he's late. Now, obviously, we could have resorted to buying food but to me, it's an expense that can be avoided and unnecessary. So I told him, oh don't worry, I'll whip something up! I went into panic mode! What do I do?? I'm used to planning my meals. I opened my fridge and just starred at it then it all hit me. I saw my eye-round meat (cut into 1-inch pieces, marinating in salt and pepper and red wine) from earlier that day, a half full bottle of barbecue sauce, onions, tomato paste and carrots. It all started coming together. I was taking a risk, mixing ingredients that I'm not used to mixing, but I figured today was the day to experiment...we could always have take out if my experimenting failed! I felt like a mad scientist working in the kitchen, working fast and frantically moving around. I don't know about you, but there is a certain time of day where even your kitchen closes, it just becomes a "quicky mart" for milk or cookies. Within about hour I had finished my culinary experiment; behold a recipe that we both enjoyed! I think I enjoyed it more though, because I went crazy trying to figure it all out. I hope you enjoy this "on a whim recipe" that turned out to be very tasty!

1 lb eye-round, cut into 1-inch pieces, marinated overnight in 1 cup of red wine with salt and pepper.
1 tablespoon olive oil
4-5 carrots, cut diagonally
1 onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 1/2 tablespoon barbeque sauce (any of your choosing)
1 can beef consomeé 10.5 oz (or homemade, if you prefer)

1. Brown the meat pieces in a hot pan with olive oil. Set pieces aside. Reserve marinade.

2. In the same pan over medium heat, saute onions and carrots until onions are soft. Add the minced garlic. Cook together for about 1-2 minutes.

3. Add the tomato pasta to the cooking vegetables, taking care to incorporate the tomato paste and cook for about 3 minutes to infuse flavors.

4. Add the beef back into the pan along with its juices. Add the barbeque sauce and stir everything together.

5. To the pan, add the entire can of beef consomeé and the reserved marinade.  Stir all the ingredients together, bring to a boil then lower to a simmer. Simmer for 45 minutes or longer. Serve with rice!

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