Couscous and Cranberries

"Get in my Belly" Good Food

Steak with Potatoes, Tomatoes and Herb Butter


Iain Bagwell


1 lb. New potatoes
kosher salt
6 tbsp. unsalted butter
1 clove garlic
¼ c. finely chopped fresh flat-leaf parsley
¼ c. finely chopped fresh chives
2 tbsp. olive oil
1 sirloin steak or London broil
4 plum tomatoes


Place the potatoes in a medium saucepan. Cover with cold water and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return to the pot.

Meanwhile, in a small bowl, combine the butter, garlic, parsley, chives (if using), and 1/4 teaspoon each salt and pepper; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/4 teaspoon each salt and pepper and cook to desired doneness, 4 to 5 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing.

Add the tomatoes to the skillet, drizzle with the remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Cook, tossing, just until tender, about 2 minutes; transfer to plates. Add the herb butter to the potatoes and toss to coat. Serve with the tomatoes and steak.

recipe @ Woman’s Day

Beef & Stout Skillet Pie

Photography by Iain Bagwell; Food styling by Simon Andrews; Prop styling by Megan Hedgpeth

A store-bought crust makes this one-pan beef pie even easier, and the hearty filling is sure to make for a family favorite.


1 tbsp. olive oil
1 lb. Lean Ground Beef
4 oz. small shiitake mushrooms
kosher salt
2 tbsp. tomato paste
½ c. frozen pearl onions
1 tbsp. fresh thyme leaves
3 tbsp. all-purpose flour
8 oz. stout (we used Ginger ale)
2 c. frozen butternut squash pieces
1 c. frozen peas
1 refrigerated rolled pie crust
1 large egg


Heat oven to 375 degrees F. Heat the oil in a 9-inch cast-iron skillet over medium heat. Add the beef, mushrooms and 3/4 teaspoon each salt and pepper, and cook, breaking up the beef with a spoon, until browned, 4 to 6 minutes. Spoon off and discard any fat.

Add the tomato paste and cook, stirring, for 2 minutes. Stir in the onions and thyme, then sprinkle with the flour and cook, stirring, for 30 seconds.

Add the stout and simmer until the liquid has thickened, about 1 minute. Add 1/2 cup water and bring to a simmer. Add the squash and peas, return to a simmer, then remove from heat. (This whole step takes only 2 to 3 minutes total.)

Unroll the pastry on a cutting board, brush with the egg, then cut a cross in the center. Lay the dough on top of the beef mixture (egg-side up), gently pressing the edges around the inside of the skillet. Bake until golden brown, 30 to 35 minutes. Let rest for 5 minutes before serving.


Recipe from Woman’s Day

Beef & Rice Stuffed Peppers


1 can crushed tomatoes
3 clove garlic
1 tbsp. tomato paste
1 tsp. dried oregano
1 tbsp. granulated sugar
4 large bell peppers (red, orange, yellow or a mix)
¾ lb. Lean Ground Beef
¾ c. instant brown rice
2 tbsp. raisins
2 tbsp. crumbled feta cheese
Green salad


In a bowl, stir together the tomatoes, garlic, tomato paste, oregano, sugar, all but 1/4 cup of the scallions, and 1/2 teaspoon pepper. Transfer half of the mixture (about 1 cup) to a 5- to 6-quart slow cooker.

Slice the tops off the peppers just below the stems. Roughly chop the tops and add them to the bowl with the remaining sauce, along with the beef, rice, raisins, and 1/2 teaspoon salt; mix to combine.

Remove the ribs and seeds from the peppers. Slice a very thin piece from the base of each pepper so they sit upright and flat, but do not cut through. Season the inside of the peppers with 1/4 teaspoon each salt and pepper, then stuff with the beef mixture (about 1 cup per pepper).


Transfer the peppers to the slow cooker, cover, and cook until the peppers are tender and the rice is cooked through, 3 to 4 hours on high or 5 hours on low.

Transfer the peppers to plates. Stir the sauce to incorporate any excess liquid from the peppers. Spoon the sauce over the peppers and sprinkle with the feta and remaining scallions. Serve with a salad, if desired.

Beef, Mushroom and Green Bean Stir-Fry


6 oz. thin rice noodles
2 tbsp. canola oil
8 oz. shiitake mushrooms, stems discarded
8 oz. green beans
1 piece fresh ginger
¼ c. low-sodium soy sauce
2 tbsp. honey
1 tbsp. cornstarch
black pepper
1 lb. Sirloin Steak


Place the noodles in a large bowl. Cover with boiling water and let sit for 15 minutes; drain and return them to the bowl.

Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Add the mushrooms and cook, tossing, for 2 minutes. Add the green beans and cook, tossing, until the green beans are just tender, 2 to 3 minutes. Add the ginger and toss to combine. Transfer the vegetables to the bowl with the noodles (reserve the skillet) and toss to combine.

In a small bowl, whisk together the soy sauce, honey and 1 Tbsp water. In a medium bowl, combine the cornstarch and 1/4 tsp pepper. Add the beef and toss to coat.

Add the remaining Tbsp oil to the skillet and heat over medium-high heat. Add the beef and cook until browned, about 2 minutes. Add the soy sauce mixture and cook just until slightly thickened, about 1 minute. Serve with the noodles and vegetables.

Slow Cooker French Dip Sandwiches


2-3 pound roast (either beef or pork- we use whatever is on sale that week!)
2 cans (14½ ounces) beef consomme (I can always find this mixed in with the soups)
6-8 buns (we love hoagie buns, but any kind will work)


Spray slow cooker with non-stick cooking spray.

Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours or on high for 5-7 hours.

Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).

Serve meat on buns and use extra juice to dip sandwiches in.

Recipe Courtesy of Six Sisters Stuff


Beef Pasta Sobroso


2 cups dry rotini pasta
1 lb sirloin beef strips
1 packet taco seasoning mix
1 Tbsp cilantro, chopped
1-1/2 tsp minced garlic
1 Tbsp olive oil
2 cups chunky style salsa
1 (15 oz) can kidney beans, rinsed and drained


Cook pasta according to package directions.

Brown beef with taco seasoning, cilantro, garlic and oil in hot skillet.

Add pasta, salsa, beans and 1/2 cup water.  Cook about 4 minutes or until heated through.



Lemon Garlic Burgers



1 teaspoon Minced Garlic
3 Tablespoons Lemon Juice
Salt & Pepper
4 Ground Beef Patties (adjust to your family size)
4 Hamburger Buns


Preheat grill or broiler.

Combine garlic and lemon juice.  Season patties with salt and pepper.  Arrange patties on grill or broiler pan.

Drizzle with half lemon mixture, turn and drizzle with remaining lemon mixture.

Place on buns and serve with your favorite condiments!