Best 2 Hearty Italian Beef Bowl Rsc Recipes
Indulge in a culinary journey to Italy with our hearty Italian beef bowl, a tantalizing fusion of flavors that will transport your taste buds to the vibrant streets of Rome. This delectable dish boasts tender, slow-cooked Italian beef nestled atop a bed of fluffy Parmesan polenta, complemented by a medley of roasted vegetables and a rich, flavorful gravy.
Alongside this main course, we present a symphony of complementary recipes:
1. **Italian Beef Sandwiches**: Experience the classic taste of Chicago with our mouthwatering Italian beef sandwiches. Savory shredded beef, slow-simmered in a flavorful broth, is piled high on soft, toasted rolls and topped with your choice of tangy giardiniera or sweet peppers.
2. **Polenta with Roasted Vegetables**: Elevate your culinary experience with our creamy polenta, infused with the essence of Parmesan cheese. This versatile dish serves as the perfect canvas for a vibrant array of roasted vegetables, offering a symphony of textures and flavors.
3. **Italian Gravy**: Immerse yourself in the heart of Italian cooking with our authentic Italian gravy. This rich, slow-simmered sauce, crafted with fresh tomatoes and aromatic herbs, adds depth and complexity to any dish.
Prepare to embark on a culinary adventure with our hearty Italian beef bowl and its accompanying recipes. These delectable dishes, deeply rooted in Italian tradition, will captivate your senses and leave you craving more.
ITALIAN ROAST BEEF
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings with leftover meat for a second meal
Number Of Ingredients 15
Steps:
- Poke holes all over the roast. Slice 4 large cloves of garlic. Stick the garlic into the holes. Liberally season the meat all over with salt and black pepper, to taste. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat in a large Dutch oven. When the oil smokes, add the meat and brown on all sides. Remove the meat to a plate. Crush the remaining garlic and add it to the pot along with the onions, bay leaves, carrots, celery and rosemary. Season with salt and pepper, to taste. Cover the pot with a lid and sweat the vegetables for 7 to 8 minutes, stirring occasionally. Stir in the tomato paste and wine, and let reduce for 1 to 2 minutes, scraping up the bits from the bottom of the pot. Stir in the stock-in-a-box. Return the meat to the pot and cover with a lid. Lower the heat to a simmer and cook for 2 1/2 hours.
- When meat is about done, bring a large pot of water to a boil over medium heat for the pasta.
- Remove the meat to a cutting board and cool 15 minutes. Slice the roast and arrange half of the meat on a platter.
- Cook the pasta to al dente while the meat is resting. Drain the pasta and add it to a serving bowl. Remove the vegetables with a slotted spoon and arrange them alongside the meat. Spoon a few juices over the top. Melt the butter in small pan over low heat and add the sage leaves. Add the sage butter to the bowl with the pasta and toss together. Season with salt. Ladle the remainder of the juices over the pasta. Serve the meat and veggies with pasta alongside. Cool and store the remainder of the meat in the refrigerator.
HEARTY ITALIAN BEEF BOWL #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry! The grand taste of Italy and the Mediterranean in individual, flaky biscuit bowls. Serve one as an appetizer or two as an entree with a salad and a glass of your favorite wine. Mine is red. Buon Appetito!
Provided by GeoJLevyCooks
Categories One Dish Meal
Time 1h15m
Yield 6 Bowls, 6 serving(s)
Number Of Ingredients 21
Steps:
- For the bowls:.
- Pre-heat your oven to 350 deg. F.
- Using a non-stick 6 compartment muffin tin, cut 6, 12" x 12" sheets of aluminum foil and fit into each of the compartments. Roll down the excess foil leaving about an inch sticking above the top of the muffin tin.
- On a floured board, take out 6 of the biscuits and roll them out until they are about 3 times their original size.
- Set each one into the compartments forming a cup.
- Mix the melted butter and garlic powder together and brush onto the surfaces of the dough.
- If you have small, oven proof bowls that are about the size of the compartments, grease the underside of the bowls and set gently into each cup. This will give you a larger cup when it's baked. If not, you'll have to open up the cups a little by hand when they are removed from the oven.
- Put the muffin tin into the oven for 12 minutes. Remove from the oven and set aside. They will not be completely baked but they will be going back into the oven. Leave the oven on.
- For the filling:.
- In a heavy skillet, heat the olive over medium high heat.
- Add the onions and sauté for 2 - 3 minutes.
- Season the ground beef with a little salt and pepper and break up into the pan.
- Stir to combine the meat and onions.
- Add the red peppers, zucchini, eggplant, and corn. Season with salt and pepper to taste, combine all ingredients and lower heat to medium. Continue cooking for 4 to 5 minutes to allow the meat to start cooking through. Add the garlic, tomatoes and red pepper flakes. Combine.
- Add the wine, basil and oregano and cook for 2 to 3 minutes until everything is cooked through but not too soft. You want the veggies to still have some crunch to it. Turn off the heat and take off the stove.
- Using a slotted spoon to avoid taking up too much liquid, spoon some of the meat and veggie mixture into each of the biscuit bowls, filling them to just above the top. Heat the pasta sauce slightly. Using a regular tablespoon, spoon on 3 - 4 tablespoons of the pasta sauce and top with some of the grated cheese, leaving some for when it comes out of the oven.
- Put the muffin tin back into your 350 deg. oven and bake for another 5 - 7 minutes until the cheese is melted.
- Remove the pan from the oven. Carefully remove each bowl with the aluminum foil around it and place on serving plates, one or two per diner. Roll the foil down exposing the entire bowl. Sprinkle on the remaining cheese. The bowl can be picked up by hand or eaten with a knife and fork (Make sure you don't get any of the foil).
Tips:
- When choosing ground beef, opt for an 80/20 blend for the best flavor and texture.
- Season the beef generously with Italian seasoning, garlic powder, onion powder, salt, and pepper to enhance its flavor.
- Use a large skillet to cook the beef in batches to prevent overcrowding and ensure even cooking.
- Cook the beef until it is browned and no longer pink in the center for safety and to develop its full flavor.
- Drain the excess grease from the beef to reduce the fat content and make the dish healthier.
- Use low-sodium beef broth for a healthier and more flavorful cooking liquid.
- Add a variety of vegetables to the slow cooker, such as bell peppers, onions, carrots, celery, and mushrooms, for a hearty and nutritious meal.
- Use a combination of canned diced tomatoes and tomato sauce for a rich and flavorful tomato base.
- Add a bay leaf and dried oregano to the slow cooker for extra flavor and aroma.
- Cook the beef and vegetables on low heat for at least 8 hours to allow the flavors to meld and develop.
- Serve the Italian beef over cooked pasta, mashed potatoes, or rice for a complete and satisfying meal.
Conclusion:
This hearty Italian beef bowl is a delicious and easy-to-make dish that is perfect for a comforting and satisfying meal. With its tender beef, flavorful tomato sauce, and variety of vegetables, this dish is sure to please everyone at the table. Whether you serve it over pasta, mashed potatoes, or rice, this Italian beef bowl is sure to be a hit. So, the next time you're looking for a hearty and flavorful meal, give this Italian beef bowl a try. You won't be disappointed!
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