I am absolutely loving this cooler weather we’ve been having this week. It’s my kind of weather. Cool, crisp air that makes you think of soups and stews, hearty roasts, things made with apples, pears, and pumpkin, and Fall clothes and shoes. Boots and blankets, football games, and weekends in the mountains also come to mind.
Another recipe that we just love during cooler weather is Beef Hash.
Have you ever had Beef Hash? It’s one of those recipes that I remember my Grandmother and my Mother making on a weeknight or so after we’d have roast beef for supper. Full of chunky potatoes, onions, garlic, and a scrumptious gravy it was always one of my favorites.
Beef Hash is a perfect way to use leftover Dr Pepper Slow Cook Beef Roast and makes a really quick meal. Beef Hash is great weeknight supper that tastes like you’ve been in the kitchen all afternoon.
Chop up a medium onion and throw it into a skillet heating with a little bit of oil in it. My Grandmother would always melt a little bit of Crisco in her skillet to start her Beef Hash, but you can use olive oil if you’d like.
While your onion is cooking away in the skillet, dice up a regular baking potato that you’ve peeled. Add your potatoes in with your onions and let them cook for a little bit.
Next, chop a couple of ribs of celery and toss them in the skillet, too.
Now, add in a pinch or two of salt.
And some pepper.
Chop up a few cloves of garlic.
And rough chop your beef. This is where the leftover Dr Pepper Slow Cooker Beef Roast comes in.
In a measuring cup, mix together some beef bouillon
Some Worcestershire sauce
And add in your water to make your broth.
Pour your broth into your skillet and allow to cook for a little bit.
Now, mix together some flour and water and pour in your skillet to form a gravy.
Cook a few minutes more, stirring to prevent sticking.
Add additional salt and pepper to taste and serve warm with a biscuit or piece of cornbread.
A classic recipe for Southern Beef Hash. Great for using leftover beef roast.
Ingredients
- 3 tablespoons oil
- 1 medium onion, diced
- 1 baking potato, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, chopped
- 2 cups beef roast, rough chopped
- 1 teaspoon beef bouillon
- 1 teaspoon Worcestershire sauce
- 1 cup water
- 1 teaspoon all-purpose flour
- 1 cup water
- salt and pepper to taste
Instructions
- Saute onion, potato and celery in celery with oil over medium heat.
- Salt and pepper vegetables.
- Cook, stirring frequently, until onions are translucent and potatoes have slightly browned.
- Add in garlic and beef.
- Add beef bouillon and Worcestershire sauce to a measuring cup and add in one cup of water to create broth.
- Pour in skillet over meat.
- Stir and allow to cook for about 5 more minutes.
- Combine flour and water in a measuring cup and pour into skillet to great a gravy.
- Stir and allow to thicken slightly.
- Remove from heat when gravy has formed.
- Salt and pepper to taste.
Enjoy!
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That is some stick to your ribs comfort food!
nothing better !!! my mama would as a bayleaf and ketchup, serve with cornbread and called it irsh stew !!!! my son would make his self plum sick, eating so much !!!!
Drooling over here…
I normally turn our leftover roasts into burritos or barbecue sandwiches but this looks like a very tasty and easy change up.
Me too – this looks delicious!!
This looks like just the kind of dinner my husband would LOVE!! Thanks Robyn
This looks like the perfect stick-to-your-ribs dinner for a cool & rainy day today!
I can almost taste it!!! Great job girl!
One of my grandmothers would always make hash with leftover roast, too. I bet I hadn’t thought of that in 20 years! Now I gotta have some hash!
Looks delish!!!!! Thanks Robyn.
Gotta say – that looks like sure fire comfort food!
Ooh, this looks wonderful. It would be perfect with meat scraps! Which I always have
SO GOOD! I swear you have my whole weekly menu all planned out. This is great!