Deconstructed Beef Kabobs

Did you know:  The name “Kabob” comes from the Turkish word "sis kebap" meaning served on the skewer.

Kabos are a Summer staple but who says you can't have them year round!?  I was in the mood for kabobs and the Hubby was at work.  I don't like cooking on the grill, that is the Hubby's job.  So, I decided I was going to try something new!

A few months ago, I had made up a marinade recipe for beef kabobs for the Hubby to make on the grill.  I used this recipe for the marinade. 

I used Worcesterchire sauce, soy sauce, olive oil and other ingredients (recipe below) to make the marinade.  You can use this marinade for just about anything!

I sliced, cut and chopped up the vegetables.  Some were fresh from the garden!  Those are the best! I used yellow squash, zucchini, onions, peppers and Little Potatoes.  Of course, you can use any veggies you want!  I threw them all in the bowl and tossed them with some of the marinade.  My squash and zucchini were so big, I ended up quartering them.

I then started trimming and cutting the stew beef.  Once it was cut, I threw it into the marinade and combined it. 

I then poured the beef and marinade in the bowl with the veggies and mixed it until everything had a good coating.  After I put the lid on. I gave the bowl a good shake put it in the fridge for 5 hours.

For the marinade, you may want to increase or decrease the amounts of ingredients depending on the amount of food you want to marinate in it.

For the beef, I used stew beef because that is what I had on hand.  Beef kabob is commonly cut from the sirloin but can come from any tender cut.

After 5 hours (you can marinate anywhere from 1-6 hours or even overnight!) I preheated the oven to 400*, sprayed a baking sheet with cooking spray and arranged the beef and veggies in a single layer.  I let it bake for 40 minutes.  

It was so good, there weren't even any leftovers!

Deconstructed Beef Kabobs 

INGREDIENTS
11/2  lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big  pieces)
1 zucchini, sliced (quartered for big  pieces)
6 ounces Little Potatoes (cut in half)

MARINADE (make in small bowl)
     Ingredients:
     1/4 cup worcesterchire sauce
     1/4 cup soy sauce
     1/4 cup olive oil (or oil of your choice)
     1 Tbsp  mustard
     1 Tbsp minced garlic
     1 Tbsp brown sugar
     1 Tbsp lemon juice
     1 tsp dried basil
     1 tsp dried parsely
     1 tsp pepper

Instructions:  
  1 Combine all marinade ingredients in a small bowl
  2 Prepare your vegetables place in large bowl, pour some of the             marinade over them  and mix well.
  3 If needed, cut and trim your beef.  Then place beef in marinade.         Once it is all in the bowl,  combine well. 
  4 Add the marinade and beef to the vegetables, combine well.  
  5 Cover and place in the refrigerator.  Let marinate 1-6 hours or            even overnight 
  6 Preheat oven  to 400*
  7 Coat baking sheet with cooking spray, arrange kabob ingredients        in a single layer.  Bake 35-40 minutes or until veggies are soft.

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Slow Cooker Stew Beef In Mushroom Gravy

 Don't you just love comfort food on cold, chilly evenings?  I know I do!  This mouth-watering recipe will leave you wanting more!  The beef cooks for hours so it just falls apart and is oh so savory!

You can serve this over mashed potatoes, noodles or other pasta of your choice or try over rice.

*Just a note:  I found this recipe online but tweaked it to make it my own. Find the original recipe here.

Slow Cooker Stew Beef In Mushroom Gravy

*This fed 3 of us with 2 having seconds.  Not sure of serving size

Ingredients

• 1  1/2 lbs Stew Beef, cubed 1-1 1/2 in.
• 1 tbsp of salted butter
• 2   tbsp olive oil
• 1/4 lb sliced mushrooms
• 1/2 tsp seasoning salt
• 1 tbsp black pepper
• 1 cup beef broth
• 1 tsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1/2 teaspoon dried thyme
• 1/2 cup diced onion
• 1 1/2 tbsp beef broth
• 1 cloves of garlic, minced
• 1 tsp gravy master
• 1 tbsp cornstarch

Instructions

1. In a Large skillet, heat the oil and the salted butter over a Medium heat
2. Add in the stew beef, season them with seasoning salt and black pepper.  Saute until slightly brown
3. Transfer into yslow cooker.  Be sure to scrape pan to get ALL the flavoring into the slow cooker
4. Add the beef broth, Worcestershire sauce, mushrooms,  and brown sugar.  Mix in the ketchup. Sprinkle the beef with thyme, diced onions and garlic.
5. Cook on low for 5 hours.
6. Combine water and cornstarch in  small bowl ,  pour into the crockpot. Add gravy master; stir until sauce has thickened.  Cook  for an additional 15 minutes.