Needs a Name….

I am trying to spring clean, not only my house, but freezer and pantry. I found some beef chuck cubes in the freezer and while I wanted to use them, I didn’t want to make soup. Which is what I probably bought them for, that and it was on sale. So I looked in the pantry to see what else I could use with them. I found a can of fire roasted tomatoes and great northern beans. Now as you may or may not know chuck roast needs to cook low and slow, so I decided to make a quick like beef shred. (Hey maybe that could be the name of this recipe?)

So help me with a name for this recipe……


  • 2 lbs cubed beef chuck steak
  • 1 can fire roasted tomoato
  • 1 can great northern beans
  • 1 onion chopped
  • S&P
  • 2 Tbsp home made Taco seasoning mix (that recipe will come at another post)
  • 2 cups chicken stock
  • 2 tbsp EVOO




Heat dutch oven or oven proof pot add in EVOO and chuck steak. Season in pot with S&P, stir to brown as much as you can. Add in onion, then tomatoes, and chicken stock. Cover and put into 275 Degree oven for about3 hours. Check and make sure it doesn’t burn, mine almost did, I let the liquid cook out almost to burn.


P1050045The way to see if the meat is done is to take your spoon and smoosh the meat, if it shreds then it’s done, if not then keep cooking, adding water or more stock if looks dry.

Smoosh the meat and stir with spoon then add in can of beans, I did not rinse but you could if you want to. Add in the taco seasoning mix, if you don’t have any homemade than add in packet, just be careful amount of salt will be a lot higher.




Warm it all through and serve on rice, mashed potatoes, grits (cheesy or not) in tacos, quesadillas; with a side of corn, green beans; over lettuce/salad green.



1 Comment (+add yours?)

  1. Andrea
    Apr 17, 2013 @ 14:49:17

    How about “Mexican Beef Shred” ?


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