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  • Meat and Potato Skillet Gratin #Sunday Supper

    This may be one of my favorite Sunday Suppers. I love nearly everything with ground beef in it. I have been dying to try this recipe, so I was thrilled when Em from Sunday Suppers posted this week’s Dinner Ideas with Ground Beef.

    Best thing about this dish? It’s a one pan dish. There’s a lot of steps and prep, and it takes a long time to cook, but once you get going it’s a snap – unless you’re like me and start fixing dinner too late and end up eating at 8:00.

    It’s hearty, but not heavy. I didn’t think a pound of ground beef was enough. Seemed the potato to filling ratio wasn’t quite enough.

    Make sure you use a big enough pot to reduce the heavy cream or else you’ll end up like me – having your way to nice Dear One scrubbing the stove top!

    This gratin reheats well, so you can make it ahead and reheat it uncovered in a 350-degree oven.

    • 4 garlic cloves
    • 1 C heavy cream
    • 2 thyme branches
    • 2 T finely chopped fresh sage
    • 1 T extra-virgin olive oil, more as needed
    • 1 pound ground lean beef
    • 3/4 t kosher salt, more as needed
    • Black pepper, as needed
    • 1 C thinly sliced onion
    • 3 ounces baby spinach (3 packed cups)
    • 2 t Worcestershire sauce
    • 1 pound russet potatoes
    • 4 ounces Gruyère, grated (1 cup)

    Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.

    While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.

    Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet.

    Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.

    Heat oven to 350 degrees. Peel potatoes and cut into 1/4-inch-thick rounds.

    Layer half the potato slices over meat, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining potatoes and cheese. Spoon reduced cream evenly over top.

    Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

    4 to 6 servings

    Dinner Ideas Using Ground Beef

    Sunday Supper MovementThe Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

    Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Beef in Barolo

    Done

    Trying to decide what we’re having for dinner is liken to an unending loop of a scene from the film Marty. “What do you want to do?” “I don’t know, Marty, what do you want to do?”

    “What do you want for dinner?”

    “I don’t know. What do YOU want for dinner?”

    Only the person who asks the question first has an advantage … “Well, I asked you first,” is usually the (not so) snappy retort.

    Pick a protein, pick an ethnicity, give me a jumping point and I’ll happily create something, but please decide before I leave for town …

    This entire stressful, daily conversation usually takes place before 8:00 am.

    This one particular day, a Saturday even, I was saved by a rather large box in the mail. From KitchenAid. A box from KitchenAid is ALWAYS a good thing.

    A little back story … When the Dear One and I moved all my worldly possessions to Maine 2 1/2 years ago, my slow cooker was the last thing placed on the truck. When we opened the doors some 9 bouncy hours later, the ceramic liner for my slow cooker was the first thing off the truck … KER-plunk … SMASH … sadness.

    It’s has taken me that long to pick up the phone and call KitchenAid (BTW, some of the BEST customer service around) and order a new one. I was SURE it would be expensive. I was SURE they wouldn’t have  it. I was SURE wrong! It was very, very reasonable and the shipping was $2!

    While opening the box I knew, just knew, that whatever “what-do-you-want-Marty” meal I was going to cook was definitely going into the slow cooker.

    There’s something wonderful and magical about the slow cooker … food goes in, you set it, go about your day, come back to a home filled with wonderful aromas, a couple of quick sides and you’re done.

    But what to make?

    Wait! In our chest freezer in the bowels on our basement is a chuck roast. The Dear One offered to do the grocery shopping one morning. Thrilled with the idea of rolling over and going back to sleep for a while, I acquiesced. (As an aside, I love food shopping. There’s something about looking at food, loving picking out produce, picking just the right cut of meat or fish that’s just so … well, my fellow foodies, I know you understand.) Back to the Dear One. He wanted a roast. Okay. I made a list and sent him off into the world. He returned with a chuck roast. Not really a Sunday dinner kinda roast cut so I scowled at it and sent it off to the freezer, mostly to be forgotten.

    Gazing through the slow cooker books on my shelf, I came across The Italian Slow Cooker by Michele Scicolone. I’ve had this recipe for Beef in Barolo bookmarked from my very first pass through the book. What cut of meat does it take, you may wonder. Well, a CHUCK ROAST. The Dear One has been saved, the roast has been liberated from the icy depths.

    And what a recipe it is! The cloves give the beef and sauce a wonderful warmth, the wine and pancetta … just layer after layer of flavor. There is the bit that early in the morning you’re searing a hunk-o-beef and veggies, but so worth it in the end!

    • 1/3 C all-purpose flour
    • Salt and freshly ground pepper
    • 1 3-pound boneless beef chuck or bottom round roast
    • 3 T olive oil
    • 2 ounces pancetta, chopped
    • 1 medium onion, chopped
    • 2 garlic cloves, finely chopped
    • 1 C dry red wine, such as Barolo
    • 2 C peeled, seeded, and chopped fresh or canned tomatoes
    • 1 C beef broth
    • 2 medium carrots, sliced
    • 1 medium celery rib, sliced
    • 1 bay leaf
    • Pinch of ground cloves

    NOTE: Even here in culinary wasteland of Bar Harbor I was able to find chopped pancetta in the specialty deli section. I always keep a few of these in the freezer for a quick meal and to avoid chopping. I used the wine I had on hand and open. As long as you’d actually drink it and it’s dry any red wine will do.

    Combine the flour with salt and pepper to taste. Spread the mixture on a piece of wax paper and roll the meat in the flour.

    In a large, heavy skillet, heat the oil over medium-high heat. Add the beef and brown it on all sides, about 15 minutes. Place the meat in a large slow cooker. Add the pancetta and onion to the skillet. Reduce the heat to medium and cook for 10 minutes, stirring occasionally, until the onion is tender. Stir in the garlic. Add the wine and bring it to a simmer, scraping the bottom of the pan.

    Ready to Slow Cook

    Pour the mixture over the beef. Add the tomatoes and broth. Scatter the carrots, celery, bay leaf, and ground cloves around the meat. Cover and cook on low for 6 hours, or until the meat is tender when pierced with a fork.

    Transfer the meat to a platter. Remove the bay leaf from the sauce. Slice the meat and spoon on the sauce.

    NOTE: I served this over garlic mashed potatoes, but polenta would be wonderful. Sadly, the Dear One isn’t fond of polenta.

    done 2

     

    Steak and Guinness Pie

    Done

    I’m cold. It’s cold. There is no end in sight to this frigid weather. There really isn’t anything to do to keep warm. Once you come in from the cold you don’t want to go out again … EVER! Yeah, yeah, I know, it’s winter, but this is a particularly brutal one!

    I don’t know about you, but this is the time of year I hibernate. Well, cook and hibernate. And all I want to eat are comforting, warming meals. I was searching through the recipes I’ve collected that I have had every intention of making, looking for something not too complicated, pure comfort food, and packed with flavor. That’s when I came across my foodie friend Amber’s recipe, she’s the wonderful gal behind Bluebonnets & Brownies, for Steak & Guinness Pie.

    I must have been mumbling slightly as I scrolled through the recipes. As the words ‘steak and guinness pie’ came out of my mouth there were shouts of joy and a wee bit of begging … please, please make this! And so I did. And she helped. And we ate HALF of it for dinner! And the other half was gone by the morning!

    Amber, I am eternally in your debt for this one! I didn’t feel the need to change this much at all. I added a carrot in lieu of a parsnip and used crimini mushrooms instead of porcini.

    • 1 1/2 lb. chuck (stew meat), cut into 1/2″ pieces
    • 1/2 vidalia or yellow onion, diced finely
    • 8-10 crimini mushrooms, diced finely
    • 3 carrots, diced finely
    • 2 garlic cloves, minced
    • salt & pepper to taste
    • 2 bay leaves
    • 2 T of oil
    • 1 12 oz bottle of Guinness
    • 1/2 C of beef stock
    • Double pie crust

    NOTE: Now you know what I’m going to say here … you can make your own, which I couldn’t do today (even if I wanted to) because I don’t have any kitchen tools, gadgets or machinery at my disposal at the moment … or you can use ready made pie crust (which I did).  Also, as you can see from my photos, I didn’t chop everything REALLY finely – especially the carrots – but there’s no harm there, except it’s a little chunkier and they take a little longer to soften and begin to brown.

    Preheat oven to 400

    Heat 1 tablespoon of oil in a large skillet.

    Browning

    When the oil is hot, add the chopped onions and mushrooms. Once they’ve started to brown add salt and pepper to taste.  Next add the diced carrots and cook until soft and beginning to lightly brown. Once done, put this vegetable mixture in a bowl on the side.

    Heat remaining tablespoon of oil in the same skillet. Add diced stew meat, allowing to brown while stirring often. You may need to do this in two batches. while the meat is browning, add the minced garlic, and again, salt, and pepper to taste.

    Bubbling

    When the meat is browned, add vegetable mixture back to the skillet, add the stock and Guinness. Bring to a bubble and lower the heat a little and let the liquid cook down, uncovered, for 20-30 minutes until you have just a small amount of gravy with meat.

    Putting pie together

    Place one pie crust in the bottom of a pie dish, add filling, and cover with second pie crust. Cut a few slits in the top of the crust for steam.

    NOTE: I used a deep dish pie dish.

    Pie Slice

    Bake  for roughly 45-60 minutes until the pie crust is golden brown.

    DIVE IN!