Shredded beef tacos --- Instant Pot or Slow Cooker

I can't be the only one on the lookout for new tacos to mix up my Taco Tuesday options. This one turned out so good and was easy. Either throw it in the Instant Pot for 35 minutes or the slow cooker option all day long and you'll have tender shredded beef tacos for dinner. I chose to go the IP route, because I love the functionality of just being able to throw everything in at the last minute. Although there is a special place in my heart (and nose) that LOVES having my food slow cooked all day long. Just serve with corn or flour tortillas.  So here it is:


Shredded Beef Tacos
3-4 lbs of stew meat
1 1/2 tsp sea salt
1 Tbsp olive oil
1 onion, diced
4 Tbsp tomato paste
6 garlic cloves, minced
2 tsp cumin
2 tsp oregano
1/2 cup either picante or green salsa*
1 cup beef broth

For Garnish
Cilantro
Green Onions
Limes
Sour cream
Guacamole
Salsa
Lettuce
*I used green because I knew it wouldn't be too spicy for the 4 little mouths I have to feed.

In bowl mix stew meat and salt. Toss to coat.
Press the Saute button on IP add olive oil
Add in onions and garlic until fragrant and softened
Add in tomato paste, cumin and oregano. Stir for about a minute
Add meat
Pour in salsa and beef broth
Cover and set to "Meat/Stew" option (remember to do so you must press the "Keep Warm/Cancel" button). Set cook time to 35 minutes.
Let pressure release naturally
Remove meat and shred.

Slow Cooker option:
Place all ingredients in IP and choose slow cook option, cook on low for 5-7 hours. If you're up for it browning the meat prior to placing in IP will add to the depth of flavor.

Crock Pot Beef with Broccoli

I've been wanting beef with broccoli for a few weeks now, but haven't gotten around to making it. By the time dinner came around we needed to do something a little bit faster in preparation. Today I was planning on it for dinner again and was thinking about timing, especially with the time change. Then I realized that I could probably manipulate my current recipe to be a crock pot recipe. So I gave it a shot. It turned out really good, simple and the meat melted in your mouth. So now I share with you.

Crock pot Beef with Broccoli
1 lb beef (I used flank steak), cut into bite size pieces
1 onion sliced into quarters (I used red because that's what I had you could use yellow)
1 cup beef broth
1/2 cup soy sauce
1 Tbsp sesame oil
1/3 cup slightly packed brown sugar
4 Tbsp garlic minced
3 Tbsp chopped ginger
2 1/2 Tbsp cornstarch
3 cups broccoli florets
Green onions, to garnish
Sesame seeds, to garnish

Add beef and onion quarters to crock pot
In a bowl mix together, beef broth, soy sauce, sesame oil, brown sugar, garlic & ginger.
Pour mixture over beef and onions in crock pot
Cover with lid and cook on low 4-6 hours
Ladle out 1/4 of broth from crock pot into a bowl, add cornstarch and whisk until smooth.
Remove onion quarters from crock pot
Return cornstarch mixture to crock pot and stir gently
Add in broccoli pieces (if you would like them to stay bright green you'll want to steam them first and then add right before you want to eat.)  To make things simple I prefer just adding the broccoli to the crock pot and turning on high for 20 minutes, or until broccoli has your desired tenderness and the sauce has thickened.
Serve over rice and sprinkle with sesame and green onions.

Crock Pot Beef Stew

This is a recipe I switch out the vegetables based on seasonal options. I'll replace potatoes for sweet potaotes or butternut squash as they add a completely different flavor.


Crock Pot Beef Stew
1 lb stew meat
1/2 cup flour
2 tbsp olive oil
1 6oz can tomato paste
1/2 cup red wine
chopped onion
Potatoes/Sweet Potatoes/Butternut Squash
Carrots
Celery
bay leaf
1 tsp thyme
1 tsp oregano
1 tbsp garlic
2 cups beef broth

Chop all vegetables and add to crock pot
Add tomato paste, herbs & beef broth

Cut stew meat into bite size pieces, dredge in flour & cook on stove top in olive oil until browned. Add meat to slow cooker, use red wine to deglaze pan. Let red wine come to boil and scrap off any residual meat flour in pan, pour into crock pot.
Cook on low 6-8 hours

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff
1 lb beef (I like to use stew meat)
2 tbsp butter
1 1/2 cup beef broth
1/4 cup red wine
2 tbsp tomato paste
2 tsp garlic
1 tsp salt
1 tsp pepper
1 cup chopped mushrooms
1/2 cup onion
3 tbsp flour
1 cup sour cream
Pasta

Dredge beef in flour, salt & pepper. Melt butter in skillet and brown beef & onion. After browned pour into crock pot. Use red wine to deglaze the pan and pour in crock pot.
Place all other ingredients (except pasta and sour cream) in crock pot and stir
Cook on low for 5-6 hours
Add sour cream, cover and cook on low for 30-45 minutes (do not allow mix to boil)
Prior to eating cook pasta, serve beef stroganoff over pasta

Crock Pot Korean Beef w/Cucumber salad

This was probably one of the better meats I've made in the crock pot, the kids devoured every last bite. We had no left overs which definitely proves it was a good dinner. The recipe calls for chuck roast, short ribs or back ribs however I wasn't able to find any of those where I shop and I ended up using a flank steak and it turned out amazing as well. I do think it would be perfect with ribs as they have a little more fat on them.

Crock Pot Korean Beef
1 lb beef (chuck roast, short ribs, back ribs, flank steak)
1 cup soy sauce
1/3 cup brown sugar
2 tbsp rice vinegar
2 tsp sesame oil
2 tsp veg oil
1 tbsp ginger
2 tsp garlic
2 tsp sriracha (optional, we left this out due to tiny mouths)

Mix all together and pour over beef. After I mixed the sauce (prior to pouring on beef) I tasted it to see how I liked the flavor I did need to increase the amount of rice vinegar as I thought it was a little too oily, I added an additional 1 tsp rice vinegar.
Cook on low 6-8 hours

Cucumber Slaw
1 cucumber (seedless recommended)
Thinly slice red onion
1/2 tsp salt
2 tbsp rice vinegar
1 tsp sugar
2 tsp soy sauce
Mix all together

Crock Pot Ground Beef Vegetable Medley

For me this was a "clean out the fridge/pantry" creation. I had no plans for dinner just random ingredients and this is what came together. A perfect Fall addition.

Ground Beef Vegetable Medley
3 cups beef broth
1 lb ground beef
1 can diced tomatoes
1 can beans (Kidney, great northern, garbanzo...etc) rinsed and drained
Onion chopped
Zucchini
Carrots
Celery
1 bell pepper
1 tbsp garlic
pinch of thyme
pinch of rosemary
bay leaf

Cut veggies add to crock pot
Pour in beans and tomatoes
Add broth
Add spices and stir
Cook ground beef & drain, add to crock pot and stir altogether
Cook on low 8-10 hours