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Results for category "Beef"

Flank Steak Fajitas in Crock Pot

Last Friday it was my baby’s 6th birthday. I was supposed just to have family over for cake and decided to have them over early to enjoy the beautiful Colorado weather at the pool. Because we were going to spend most of the day at the pool, I didn’t really want to spend the rest of the day cooking. So I decided to make steak fajitas in the crock pot. A meal that I have made multiple times in the past two years. I have mentioned it in other posts, if you don’t have a crock pot, go get one.

It cooks your food while at work or out of the house. It doesn’t heat up your house which is perfect during summer days. And most crock pot meals require little food prepping.

This is the birthday boy!!! Read More →

Boeuf Bourguignon – Crock Pot

boeuf bourgigon

I hear it all the time that boeuf bourguignon is a stew. And I couldn’t disagree more. Growing up up, my mom’s stew consisted of cubed meat cooked/steamed with veggies. No sauce. It was kind of plain and something I was not looking forward to. But beef bourginon has so much flavor…It makes me hungry just to think about it.

When I first got a crock pot over 3 years ago and searched for recipes to make in it. Got to love a slow cooked meal. I came across this recipe from The Kitchn. Although it is a crock pot recipe, it requires a lot of food prepping and cooking before it hit the crock pot. So, I bookmarked the recipe and it took me a while before I made it.

Over the week-end, I made a whole chicken in the crock pot, then made chicken stock with the left over bones, and ended making chicken noodle soup. Then I made port wine chicken. So I was left with carrots, celery, tomato paste, fresh thyme, and parsley from those two dishes and thought boeuf bourguignon was a great dish to have on my meal plan after making the aforementioned to reduce waste. Even though my sister-in-law made it for us last week-end, it was on my meal plan and decided to make it anyway.
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Beef and Broccoli in Crock Pot

I have made beef and broccoli before and it always ended up very good. But I HAD to do all of the cooking. It was definitely more work but, again, it was still delicious.  But there is something about slow cooking something all day in a crock pot.  You guys know by now that I love cooking with my crock pot. I might work from home but do not like interruptions and cooking is for sure one of them.


With the crock pot method, the beef literally just melted in my mouth because it was sooooo tender.   And the sauce… which slow cooked all day was just amazing.  This is one of the recipes that I post that I hope everyone tries.  It is a must. Just thinking about how good this tasted is making me drool.  I feel like I never have to go eat out because I keep finding restaurant quality recipes to make at home.  This was a winner.

Beed and Broccoli in Crock Pot
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
  • 1.5-2 lbs. of boneless, beef chuck roast, sliced into thin strips
  • 1 cup of beef broth
  • ½ cup of low sodium soy sauce
  • ⅓ cup of brown sugar
  • 1 tbsp. of sesame oil
  • 3 garlic cloves minced
  • 2-4 tbsp of cornstarch
  • 1 large head of fresh broccoli cut into florets (or a bag of cut florets will do)
  • White or brown rice, cooked - rice noodles could also work. I use rice noodles a lot with dish like this one.
  1. In a mixing bowl, whisk together the beef broth, soy sauce, brown sugar, sesame oil, and garlic.
  2. Lay the beef strips in the crock pot and pour the sauce over, tossing the strips to coat.
  3. Turn the crock pot on low and cook for about 4 hours. You don’t want to cook the beef too long or it will start to shred.
  4. When it is just about done, take 4 Tbsp of the sauce and whisk it in a small bowl with the cornstarch. Slowly stir this into the crock pot.
  5. Add the broccoli in at this point so that it could get heated through.
  6. You want to let it cook an additional 30 minutes so that the sauce can thicken and the broccoli can cook. You don’t want to add the broccoli until the very end or it will be mushy.
  7. Serve over white rice and enjoy!!
****Use organic ingredients whenever possible****

Slow Cooker Ribs


I am also on the lookout for new, fun, and easy delicious recipe to try. Even better when made in the crock pot. I just love cooking with my crock pot as you just toss all ingredients together and leave it to cook all day. The house doesn’t get hot. It just starts smelling delicious as the meal cooks.

Many years ago, I was given a great rib recipe by my mom. My mom has a vast repertoire of delicious recipes. My mom can cook!!!! And bake too. Let’s get back to the ribs now. The method required to boil the ribs in a very large pot of water with lots of brown sugar and GARLIC. This method flavored the meat in addition to help make the meat fall off the bone. Then you had to grill or bake them. It required a lot of prep and cooking time. And time is something nobody has these days.  Read More →

Taco Seasoning – The Best

Still using prepackaged taco seasoning? After trying this great recipe, you’ll never go back. And … you can make it at home in less than 2 minutes. It can also be modified by adding or removing heat or sodium. That is the beauty of DIY. This recipe makes about 3 tablespoons.  Read More →

Bok Choy Stir Fry

Bok choy is one vegetable that I haven’t experimented with but only tried in stir fry. The recipe below is quick, simple and great. Use organic ingredients whenever possible.

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Honey Kabobs


So easy to make and yummy. One of my favorite when entertaining. I also include grass fed beef and it can also be done with shrimp. I also add different veggies such as mushroom and squash. I serve it either over brown rice, couscous, or quinoa.  Use organic products whenever possible. Read More →