MENU

Las Vegas Recipe Guru Summerlin Roasted Vegetables with Braised Beef Recipe

Touch Hearts to Rate
1 vote | 1960 views

On a recent trip to visit a dear friend at Balboa Island near New Beach, we were taking a walk along the beach and came across a small vendor selling fresh vegetables. She had giant onions, had to weigh at least 2 pounds. The question came up of what could be done with such large onions. This recipe is a good healthy and hearty solution from the heart dedicated to that very special and wonderful person.

Prep time:
Cook time:
Servings: 15
Tags:

Ingredients

Cost per serving $1.97 view details

Directions

  1. Preheat oven to 350 degrees. Once oven is preheated, set to bake at 350 degrees.
  2. Keeping the fresh vegetables separated, each having their own pan, spread out the sliced peppers, sliced onions, and quartered mushrooms on 3 separate half sheet oven cooking pans. (cookie sheet pans will work as well) . The separation allows for the different cooking times required for each vegetable.
  3. Pour ½ oz oil on each pan and slightly mix the vegetables around with hands (using food service plastic gloves for protection) or rubber spatula until the vegetables are coated lightly with the oil. (Note: if preferred, less oil can be used for each pan, but insure there is a light coating, as this prevents the vegetables from drying, sticking on the pans, and helps keep the seasonings on them).
  4. Season each pan of vegetables evenly with 1 oz of the rosemary, Monterey Steak Seasoning, and the grandulated garlic.
  5. Place each pan in the oven, onions for 25 minutes, peppers 15 minutes, and mushrooms 10 minutes. Flip vegetables over in each pan half way in the cooking process with a large stainless steel or heat proof spatula.
  6. Check vegetables as each time period comes up. Vegetables should be firm but roasted.
  7. In large stove sautee pan (stainless steel is best) add ¼ vegetable and preheat pan on medium heat. Once pan is hot, add in the beef slowly, mixing in with a large stainless steel spoon or spatula. Continue to braise the meat until done, slowly adding in the Worcestershire sauce.
  8. After all ingredients are cooked, mix them in a large 4 inch deep glass casserole dish. ( A large ceramic oven or stainless steel deep dish will work as well, but the glass allows for a great presentation :)
  9. Note: Turkey, chicken or pork could be used instead of beef. Baby style carrots, diced potatoes, etc could be added as wellk following the same cooking steps as for the other vegetables. The variations are many and I encourage experimentation. It could even be prepared without any meat.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Nov 20 »
Today - Nov 20
November 21 - 27
Nov 28 - Dec 04
December 5 - 11
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 183g
Recipe makes 15 servings
Calories 222  
Calories from Fat 106 48%
Total Fat 11.9g 15%
Saturated Fat 3.93g 16%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 58mg 2%
Potassium 542mg 15%
Total Carbs 15.66g 4%
Dietary Fiber 4.7g 16%
Sugars 5.4g 4%
Protein 14.89g 24%

Languages

Comments

  • ShaleeDP
    October 8, 2013
    I like veggies and braised beef though this seems quite tedious....but am sure is worth it.

    Leave a review or comment