Las Vegas Recipe Guru Summerlin Roasted Vegetables with Braised BeefPrep: 90 min Cook: 45 min Servings: 15by Las Vegas Recipe Guru Summerlin14 recipes>
On a recent trip to visit a dear friend at Balboa Island near Newport 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.
- 2 8 oz large bell peppers , 1/8 inch sliced strips lengthwise
- 1 32 oz giant onion, 1/8 inch sliced wedges, lengthwise
- 16 oz fresh whole mushrooms, quartered
- 32 oz Top Sirloin beef, 1/8 inch thinly sliced
- 3 oz rosemary leaves
- 3 oz Monterey Steak Seasoning
- 3 oz granulated garlic
- 1 ¾ oz Olive oil
- 1 oz Worcestershire sauce
- Preheat oven to 350 degrees. Once oven is preheated, set to bake at 350 degrees.
- 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.
- 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).
- Season each pan of vegetables evenly with 1 oz of the rosemary, Monterey Steak Seasoning, and the grandulated garlic.
- 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.
- Check vegetables as each time period comes up. Vegetables should be firm but roasted.
- 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.
- 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 :)
- 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.
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