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.