Tag: beef

Belle’s Beef Ragout – Disney Inspired Recipe

Belle’s Beef Ragout – Disney Inspired Recipe

For the next recipe on the blog, I thought I’d go with one straight from “Be Our Guest” from Beauty and the Beast – Beef Ragout! My version is an easy, slow cooker recipe that provides a hearty, tasty meal at the end of the day. You could easily put all the ingredients for this in a gallon freezer bag and then dump it in the crock pot in the morning before work as well.

The first thing you’ll need is a beef roast. You can use any kind you like – I used a london broil because I already had one in the freezer. I’m all about using what I’ve got before I go out and buy more things. You’ll also need tomato paste, garlic, oregano, basil, diced tomatoes, beef broth, safe, thyme, celery, carrots, onion, bay leaves, a bell pepper, red wine, rosemary, and beef.

Ingredients for Belle's Beef Ragout

Here’s where this recipe gets to be great – you have some prep work ahead of you. But don’t let the ingredient list or the chopping needed throw you off. Once you do that, you just have to dump everything together in your slow cooker, and then walk away. It makes this super easy!

Pull out your onion and dice it, then put it in the slow cooker. Mince your garlic, add it in. Peel and chop the carrot. You can dice it fine, but I did pretty good sized slices. It’s going to be in the slow cooker all day, so bigger chunks will hold up a bit better. Then, you guessed it, throw it in. Dice up your pepper and celery and put those in as well. I prefer red because I like the taste better, but you can use any color of bell pepper you like. For that matter, you could use any type of sweet pepper you wanted. Whatever makes you happy will work. We’ve got Jimmy Nardello peppers growing in the garden right now. If I make this again when they are ripe, I’d just use those.

Once everything is diced and in the slow cooker, add the other ingredients. I had rosemary and sage in the garden, so I used fresh and chopped it up fine. If you don’t, just use about half as much dried. Any herb dried has a more intense flavor, so you won’t need as much. I also used homemade beef broth, but you could easily use canned/boxed stock, or you can add bouillon cubes with the appropriate amount of water. If you’re going that route, just check the bouillon cubes to see what it says about how much water and cube to use. Also, and you probably know this by now, make sure you use a wine you’d drink. If you don’t like it to drink, you probably won’t like it to eat either. If you don’t want to use wine, just leave it out. It isn’t a problem. (though I do think it tastes a little better)

I like to give it a good stir once everything is in, and then add the beef. Make sure you get it down so as much of it is in the mixture as possible. I tend to flip the beef over in the pot to make sure it’s coated in the rest of the ingredients.

Put it on low and let it cook for 8 hours. When you come back at the end of the day, the beef should be falling apart and there should be a thick, lovely sauce made for you! Then, cook up some egg noodles to use as the vehicle for this ragout! If you remember, you can try to fish out the thyme stem and bay leaves. I never do. I always warn people they might get it in their bowl, and move on. No one has complained yet!

Belle's Beef Ragout

I’m pretty sure Belle couldn’t have resisted this if they’d put a bowl in front of her!

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Belle's Beef Ragout
Prep Time
10 mins
Cook Time
8 hr
Total Time
8 hr 10 mins
 

A delicious, easy slow cooker meal inspired by the song "Be Our Guest" from Disney's Beauty and the Beast.

Servings: 8
Ingredients
  • 1 large sweet onion, diced
  • 2-3 cloves garlic, minced
  • 3 T butter
  • 1 1-2 lb beef roast (london broil, round, etc)
  • 2 bay leaves
  • 1 sprig fresh rosemary, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 1/2 - 2 cup carrot, sliced
  • 1 large bell pepper, diced
  • 1 can diced tomatoes
  • 1 can tomato paste
  • 1/3 cup red wine
  • 1/3 cup beef broth
  • 3 T red wine vinegar
  • 2-3 leaves fresh sage, chopped
  • 1 sprig fresh thyme
  • 1 rib celery, diced
Instructions
  1. Chop all vegetables and place in slow cooker. 

  2. Add in all other ingredients except beef and stir to combine.

  3. Add beef, and cover. Cook for 8-10 hours on low.

  4. Serve over pasta and enjoy!

Belle's Beef Ragout

Chien-Po’s Tofu Bowl

Chien-Po’s Tofu Bowl

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We were watching Mulan the other night, and the scene at the beginning where Mulan is making her first appearance as Ping came onto the screen. Yao is calmed by Chien-Po, who picks him up and chants something that sounds like a string of nonsense, but a few words are recognizable. The only one I really heard, however, was “tofu.”

Did I mention I was hungry when I started watching this?

I lived for the first two years of college on tofu and bad cafeteria pizza. While I don’t eat pizza much anymore, tofu has stuck with me. Add to it that one of my roommates through college was Japanese-American and from Hawaii… we ate a lot of tofu. One of the things I liked was Ma Po Tofu. But I didn’t have any mix, and short of ordering it online, there’s nowhere here to buy it.

So I decided, as I watched Mulan, that I could take the same basic concept and create my own dish. Thus, Chien-Po’s Tofu Bowl was born!

If you are a vegetarian or vegan, you can easily substitute veggie meat in this rather than including the ground meat. Regardless of your food preferences, I would recommend two things for certain – serve this with plain white rice, and make sure you use extra stock. You can add cornstarch or arrowroot powder to the sauce to thicken it if you want, but if you let this reduce too much, it will be REALLY salty. The soy sauce and black bean sauce are pretty salty on their own – reduced down they can be too much.

First, chop all the veggies. Don’t be like me and pull things out and try to prep as you go. It usually slows things down and something might burn. I’m getting better about prepping first, and I have to tell you it really makes things easier. When you’re chopping your onions and peppers, I would recommend a pretty fine dice. Then again, I am one of those weird people who doesn’t like huge chunks of veg in my dish. If you don’t have a problem with that, you can just rough chop them. Whatever makes you happy. It may change how long they need to saute and soften a bit, but you can judge that. I trust you.

Once everything is prepped, heat your olive oil in a big non stick pan. It is better to have too big a pan than not big enough. After you get the tofu in and you try to stir it around, you don’t want to have to worry about flipping it all over the stove. Not that I’ve done that or anything.

Chien Po Tofu Bowl Onions and Peppers

Once you’ve got the oil heated, dump in your onions, peppers, and garlic. Continue to saute these for about 10 minutes, or until the onion is translucent and softened a bit. After it hits that point, add in your ground meat and brown it off. When it is cooked through, drain off any excess fat.

Next add your sauces, broth, and seasonings. Don’t add any extra salt! You don’t need it. Trust me. After you have everything in, make sure everything is well combined and the broth is simmering. Let it cook for a few minutes. While its doing its thing, drain your tofu and cut it into small cubes. You can do big ones if you like, but when I did it the first time, I found the big ones had a tendency to end up a little torn if you weren’t paying attention when stirring them in.

Put your tofu in the pan and gently stir it into the sauce. You want to make sure its coated in sauce. Let it simmer for a few more minutes. You don’t need to cook the tofu, but you want to give it a chance to absorb some of the sauce flavors and warm up.

Chien-Po's Tofu Bowl

Once its done turn off the heat, and get your bowls of white rice ready. Serve some of the tofu mixture right over top. If you don’t own a rice cooker, I highly recommend them. I always manage to screw up rice made in a regular saucepan. Its either not done all the way through, or its stuck to the bottom of the pan. With the rice cooker, I don’t have those issues, and its relatively inexpensive. As a bonus, the one I bought also comes with a steaming tray that fits over the top.

 

 

Chien Po's Tofu Bowl

 

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Chien-Po's Tofu Bowl
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Ingredients
  • 1 lb ground pork, turkey, or beef
  • 1 block firm or extra firm tofu (usually 12-16 oz), drained and cubed
  • 2-3 tbsp olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 3 tbsp black bean garlic sauce
  • 1 tsp ginger
  • 1/2 c chicken or beef broth, or veg stock
  • 4 tbsp soy sauce
  • 1 tsp sugar
  • 2-3 tbsp sweet thai chili garlic sauce
Instructions
  1. Chop and mince all ingredients. Heat olive oil in a large, nonstick skillet over medium heat. When oil is hot, add onions, peppers, and garlic.

  2. Saute until onions become soft and translucent, around 7-10 minutes. If it looks like it needs more liquid, add a few tablespoons of broth to the pan.

  3. Add your ground meat and brown off the meat. Drain off any excess fat.

  4. Add in all the spices and sauces, and allow to simmer for 1-2 minutes. Add in the tofu and gently stir into the mixture.

  5. Cook for another couple of minutes, until the tofu is warm and well coated in the sauce. 

  6. Serve over rice. 

chien-po tofu bowl

Boma Marinated Flank Steak

Boma Marinated Flank Steak

This recipe is AWESOME. It is the Durbin Marinated Flank Steak from Walt Disney World’s Boma restaurant, though I’ve adapted the recipe found on AllEars.net and in my Disney cookbooks. If you can, I definitely would try it! And I must apologize, because this recipe was previously posted on my website, but after updating earlier this week, I realized that I lost three recipes! So this is actually a repost, and I am sorry for the inconvenience! Either way, it is still delicious, and you should still try it!

I mean, my husband ate three plates full, and it totally sold him on my new blogging endeavor. Seriously. If that isn’t a pretty good endorsement, I don’t know what else might be!

The prep work for this is pretty easy. You don’t have to measure everything out into bowls or on a plate like I did here. I just though it looked prettier than the disaster that it would be to take a photo of my spice cabinet.  Someday I’ll get around to fixing that.

Most of these spices aren’t too strange. But if you’re like me, cardamom isn’t something you always keep in the cabinet. I’ve only recently decided I like this spice (after years of professing to hate it), at least when mixed with other things, and I nearly left it out when I saw the price tag at the store. But its worth it. Really. Just go buy the bottle, and I promise I’ve got more recipes that call for cardamom, so you won’t feel like you’ve paid so much for just this one thing.

Though once you taste it, you’ll make it again. We’re already planning to have it at our Moana dinner and movie night, even though its not strictly matching the theme. Its just too tasty to not have!

Anyway, start out by prepping things. Pull out a bowl and a gallon sized resealable baggie. You can just put this in the bowl if you want, but I have a tendency to make big messes, so I like to put it in the baggie. Then the bowl. Because sometimes baggies leak. Ask me how I know.

I chopped the garlic and ginger and got those ready because that’s really the only thing that takes any time. And a tip – use a spoon to peel the ginger. Just scrape the skin off – its so thin it doesn’t take much effort.

Once you have that chopped up, put it in a small mixing bowl. Measure in all the dry spices, and then your liquids. Mix it up well with a whisk. Normally I’d tell you to dump it all in the bag and mush it around. But this does have quite a lot of spices in it, so I find that whisking does seem to help distribute everything.

Put your flank steak in the baggie and then pour the liquid over it. Massage things in a bit, and get as much air as you can out (without spilling!) and seal the bag. Stick it in the bowl, and put everything in the fridge. I left mine for only about 4 hours. I’d recommend overnight. It was AWESOME at 4 hours. But I think that it would be even better and a little more tender if it was left longer.

Once you’re ready to cook, go out and start the grill. Or have the designated grill master do it. In my house, that’s my husband’s domain, so he was in charge. It only takes about 10 ish minutes on each side, depending on how done you want the flank steak to be.

Once you bring it in off the grill, let it sit for 10 minutes (really it should be like 15 , but who can wait that long?). Don’t do anything with it until that time is up. It makes a difference in how juicy it is. Honest. Then, slice it thinly across the grain and try not to eat the whole thing alone.

If you try this, and I think you should, please let me know what you think!

Disney Boma Marinated Flank Steak

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Boma's Durbin Marinated Flank Steak
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

This recipe is adapted from the Durbin Marinated Flank Steak recipe found online at All Ears.net, and the recipe found in _____________.

Course: Main Course
Cuisine: African, Disney Dishes
Servings: 2 people
Author: cookwcharacter
Ingredients
  • 1 -1.5 pound flank steak
  • 1/4 c neutral oil (canola, safflower, vegetable oil)
  • 1/4 c malt vinegar
  • 1/4 balsamic vinegar
  • 1/4 c soy sauce
  • 2 T teriyaki sauce
  • 2 T ground cardamom
  • 2 T crushed red pepper
  • 1.5 T dried thyme
  • 1.5 T turmeric
  • 1.5 T ground coriander
  • 1/4 c minced fresh ginger
  • 1/4 c minced fresh garlic
Instructions
  1. Whisk all the wet ingredients together in a large bowl. Add in the remaining ingredients and whisk until combined.
  2. Put the flank steak into a large gallon baggie, and pour in the marinade. Get as much air out of the bag as possible and massage it a little.
  3. Put the marinating steak into a shallow dish where it can lie flat, and marinade for at least 5 hours, up to 24 hours.
  4. Heat a grill to around 375 degrees. Put the steak on and cook for 5-6 minutes on each side for medium well. Adjust your time to suit the desired level of doneness.
  5. Let rest 10 minutes, and then slice thinly, being sure to go against the grain.
  6. Devour!