Chuck Steak Paisano

This is a versatile main dish that stretches the meat, is a one skillet meal, and also makes a good make ahead freezer meal.
For 8 servings:
Quickly brown, but do not cook through, 1 1/2 pounds of diced chuck steak or another cheaper cut of meat*, in oil, remove meat with slotted spoon and set aside.
Add:
2 medium diced onions
2 diced bell peppers
and cook until soft.
Add 32 ounces canned tomatoes
4 Tablespoons sweet pickle relish (this is a key ingredient)
1 t. basil
salt to taste
Add meat,
bring mixture to boil, reduce heat, cover, and simmer 45 minutes.

Stir in about four cups of cooked white beans, or about 3 15 ounce cans.  Heat through.  Season to taste, and serve.

For a freezer meal for eight:

Quickly brown, but do not cook through, 1 1/2 pounds of diced chuck steak or another cheaper cut of beef, in oil, remove meat with slotted spoon and set aside.

Add Either:
2 medium diced onions
2 diced bell peppers
brown until crisp-tender
OR don’t brown at all, just buy a bag of frozen peppers and onions and add about half of it to this mixture, quickly combining and freezing it

Add 32 ounces canned tomatoes
4 Tablespoons sweet pickle relish (this is a key ingredient)
1 t. basil
salt to taste
and meat,
Bag, label, and freeze.
On cooking day, defrost,  bring mixture to boil, reduce heat, cover, and simmer 45 minutes, add four cups of cooked white beans and heat through.

If you have a family of 8 and want three freezer meals:

4 1/2 pounds of diced chuck steak
6 diced medium onions
6 diced peppers
(or two or three bags of frozen peppers and onions)
6 16 ounce cans tomatoes
8 tablespoons sweet pickle relish
1 tablespoon basil
Set aside three of our cups of cooked white beans for each bag- you can freeze these as well.  You can even freeze them all together, depending on how soft you like your beans.

Variations:
When unexpected company comes, increase the amount of beans, add beef broth and extra basil, parsely, garlic, pepper, and a bay leaf.

Puree the beans and then stir them into the meat mixture for a creamier soup

You can also add a splash of red wine to make it richer.

It’s really better if you brown the meat first, but you can skip that step if you need to.

You can also just dump all the ingredients in the crockpot and cook on low for 5 or 6 hours

Serve over rice

*I’ve made it with pork sirloin chops as well as boneless arm roast

This entry was posted in crockpot, frugal, legumes, main dish, meat. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>