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Tuesday, 8 April 2014

Leftover Beef Skillet Supper

This was one of those improvisational dinners that turned out really well. Thumbs up from the teenagers, fast and frugal. Win Win Win!
When I make my bone broth, if my beef bones are meaty enough, I pull them out at the 10 or 12 hr mark, pull off the cooked beef, and put the bones back in for the rest of the time. The beef, by this time is lovely and tender, and is usually enough for an entire meal. I like to buy my beef stock bones from Oakridge Acres. I "stock" up(pardon the pun!) whenever we go out there to shop. They are meaty and big, and considering all of the wonderful goodness you get from them, a very frugal purchase. Two packages generally make about 10 cups of bone broth, and a meal from the pulled meat. For under 4$ a package, it helps to balance out the rest of our food budget.
I love my cast iron skillets for dishes like this, a quick saute and they can go straight in the oven, giving you time to toss a nice green salad and whip up some dressing, like this maple balsamic that is one of our faves! Feel free to substitute any leftover beef or chicken in this recipe, its a great way to use up leftovers!

Leftover Beef Skillet Supper

1 large red onion, peeled and chopped
1 tbsp coconut oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp sea salt or zesty Herbamare
1 cup Beef Bone Broth
1 796ml can of diced tomatoes (look for BPA free cans!)
4 cups pre-cooked beef
1 1/2 cups grated cheddar cheese

Preheat oven to 400F
Heat coconut oil in a large cast iron pan over medium high heat until melted and hot. Saute the onion for 3-4 minutes, stirring often. Add the garlic, thyme and salt. Saute for another 2 minutes. Add the tomatoes and beef, and stir well to combine. Top with grated cheese and using an oven mitt (cast iron handles get hot!!) place in hot oven. Bake for approximately 35 minutes or until the cheese is melted and slightly browned. Remove from oven and serve hot, with a nice tossed salad.

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