I did it! I concocted a stuffing recipe to accompany beef. I wouldn’t say it was the best dish I’ve ever made, but it was pretty good and I would make it again with a few flavor changes. If you haven’t already, you might want to read last week’s post (May 14) so that this one makes sense. ).
I started by making a pot roast – a 2-pound, boneless, cross rib roast. Sometimes I serve a roast, but not one from a pot. I don’t know why, because it’s simple, tasty, and makes the house smell like “home.” ” My mom probably made a pot roast every single week of my childhood. In my mind, I can see the meat, which is so tender that it almost falls apart when cut, served with boiled potatoes, gravy made from the liquid used to cook the meat, and boiled carrots or green beans that have been brushed with butter.
If you’ve never cooked a roast in this way, try it. Cheap cuts of meat, like chuck, round, or cross rib, can be used, so it’s easy on the wallet. Plus, the leftovers make great sandwiches. Here’s how simple it is: Pot Roast.
Your favorite meat seasoning (I like Hy’s) and/or salt and pepper can be used to season the roast.
Put the Dutch oven on the stove and add a tablespoon of oil or spray it with Pam. Set the heat to medium. Quickly brown (sear) the roast on all sides; add 2 cups of water and half an onion, chopped. Cover and bring to a boil. Lower the heat to low and simmer for two to three hours, turning the meat every now and then. Remove from cooking liquid, slice and serve … um, that’s it. Now, to the stuffing!.
I tried the stovetop method because I had never done it before. It works so much faster than baking in the oven. My strategy was to use flavors that are compatible with beef rather than poultry.
I thought I did a good job, but when my husband Michael asked for cranberry jelly with dinner, I learned “not exactly.” Oh no! I felt bad about giving up the jelly, but I quickly mixed a teaspoon of Dijon mustard into the stuffing we hadn’t eaten yet, and to my surprise, it stopped Mrs. Cubbison’s herb concoction. So, here you have it:
3/4 of a medium onion, chopped, 2 medium-sized carrots, chopped, and 1 medium-sized parsnip, chopped. 4 mushrooms, chopped. 1 tablespoon of fresh rosemary, minced. 1 tablespoon of fresh parsley, chopped. 1 tablespoon of fresh chives, chopped. 1/4 cup white wine. 1 cup cooking liquid from the pot roast (or beef broth). 1 tablespoon of Dijon mustard or Trader Joe’s Aioli Garlic Mustard Sauce (to taste). Cubbison’s Herb Dressing mix.
Melt butter in a large saucepan on the stove at medium heat. Add garlic and the rest of the vegetables and sauté until tender. Add herbs, wine, cooking liquid or broth and mustard. Stir and cook on medium low for 5 minutes.
Add stuffing and mix gently but thoroughly. Turn heat off, cover and let stand for 5 minutes.
If you want moister stuffing, add a little more cooking liquid or broth. Add salt and pepper to taste, if desired.
I served the roast and stuffing with sautéed Brussels sprout – my husband’s all time favorite veggie. To be clear, Michael didn’t just ask for cranberry jelly; he also said he loved the stuffing and the dinner was great, so I’m going to call it a success.
But my husband probably loves everything I make because he loves me, so that’s not really a good sign of success.
Hey, I have an idea: You try it and let me know what you think. And please share your improvements. Let’s make this a collaborative affair!.
Roast beef and stuffing – it’s a pairing you don’t often see together. Stuffing is traditionally reserved for the Thanksgiving turkey only. But just because it’s not common doesn’t mean you can’t or shouldn’t serve stuffing with roast beef. I’m here to say that you should! Stuffing can be a delicious addition to juicy roast beef, even though it’s not a common recipe. Don’t let tradition stop you from trying something new. For a unique meal, here is a full guide on how to serve stuffing with roast beef.
Why Be Adventurous with Stuffing and Roast Beef?
Most people stick to the tried and true classics when cooking roast beef – mashed potatoes, gravy, roasted veggies. And don’t get me wrong, those are all great choices! But part of the joy of cooking is experimenting with new flavor combinations. You never know when you might stumble upon something truly special and delicious.
Serving stuffing with roast beef allows you to experience new textures and flavors. The soft, rich stuffing provides a contrast to the tender, mineral-y meat. Herbs and spices in the stuffing also complement the beef’s hearty flavor.
At first glance, this unusual pairing might seem like a bad idea, but I urge you to keep an open mind about it. If you’re brave enough to try something new, you might find a new favorite recipe. Don’t just follow tradition when cooking; trust your taste buds!
Tips for Making Stuffing Work with Roast Beef
If you’re ready to try stuffing and roast beef together, here are some tips that will help it go well:
Choose the right stuffing recipe Not all stuffing recipes are created equal. For roast beef you’ll want something hearty and savory. Opt for bread-based stuffing with lots of herbs, veggies bacon, sausage, mushrooms etc. Avoid overly sweet stuffing.
Bake the stuffing separately: Cooking the stuffing alongside the roast beef makes it hard to time perfectly. Bake the stuffing in a casserole dish so you can better control the texture.
Skip the gravy: Or at least don’t smother the stuffing in gravy. The richness of roast beef and stuffing is plenty on its own without heavy gravy. Serve gravy on the side for those who want it.
Add acid for brightness: Roast beef and stuffing are both rich, savory dishes. A squirt of lemon juice or splash of vinegar brightens up the stuffing with some acidity to balance the meal.
Pick lighter sides: Round out the meal with fresh, bright sides like a crisp green salad or roasted green beans. This prevents the meal from feeling too heavy.
Savory Stuffing Recipes for Roast Beef
To help you on your adventure with this unorthodox pairing, here are some savory stuffing recipes that will complement roast beef beautifully:
Herb and Mushroom Stuffing – Sauteed cremini mushrooms and thyme add earthiness while parsley and sage provide freshness.
Cornbread Sausage Stuffing – Spicy sausage and crunchy cornbread make for a delightfully rich and textured stuffing.
Caramelized Onion and Bacon Stuffing – Sweet caramelized onions and smoky bacon are a match made in heaven.
Wild Rice and Pecan Stuffing – Toasted pecans and fluffy wild rice stuffing full of texture and nuttiness.
Apple Cheddar Stuffing – Tart apples and sharp cheddar cheese create a gourmet flavor combo.
Pear and Walnut Stuffing – Juicy pears and toasted walnuts give this stuffing a sophisticated flair.
Don’t limit yourself to boring old classics this holiday season. With the right stuffing recipe, roast beef can become an exciting new canvas for flavor exploration.
Complementary Sides for Roast Beef and Stuffing
While stuffing plays the leading role, you still need some backup dancers to round out the meal. Here are some tasty sides to serve alongside roast beef and stuffing:
- Roasted Brussels sprouts with bacon
- Glazed carrots with honey butter
- Scalloped potatoes au gratin
- Wild rice pilaf with pecans
- French green beans with toasted almonds
- Arugula salad with pomegranate seeds
On the drink side, a nice Cabernet Sauvignon or Syrah makes the perfect wine pairing. The full body and hints of spice complement the hearty meat and stuffing.
With the right supporting sides and beverage, you can create a feast truly worthy of the holidays, no turkey required!
Desserts to Follow Roast Beef and Stuffing
After an indulgent main course like roast beef and stuffing, lighter desserts make the perfect finish. Here are some options that won’t weigh you down:
-
Apple cranberry tart – tart apples and cranberries balance out the meal
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Pumpkin cheesecake – pumpkin’s earthiness offsets the rich dinner
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Panna cotta – creaminess plus bright fruit topping
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Poached pears – fruity simplicity
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Maple creme brûlée – rich yet not too heavy
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Gingerbread trifle – spices and coffee flavors to aid digestion
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Ice wine sorbet – palate cleanser with a kick
Don’t spend another holiday meal bound by stifling tradition – be bold and try stuffing with your roast beef this year! Follow my tips and recipes, and I guarantee you won’t miss the turkey one bit. Sometimes the best discoveries come when we step outside our comfort zone.
Integrated Life Coach, Wellness Advocate & Author
I did it! I concocted a stuffing recipe to accompany beef. I wouldn’t say it was the best dish I’ve ever made, but it was pretty good and I would make it again with a few flavor changes. If you haven’t already, you might want to read last week’s post (May 14) so that this one makes sense. ).
I started by making a pot roast – a 2-pound, boneless, cross rib roast. Sometimes I serve a roast, but not one from a pot. I don’t know why, because it’s simple, tasty, and makes the house smell like “home.” ” My mom probably made a pot roast every single week of my childhood. In my mind, I can see the meat, which is so tender that it almost falls apart when cut, served with boiled potatoes, gravy made from the liquid used to cook the meat, and boiled carrots or green beans that have been brushed with butter.
If you’ve never cooked a roast in this way, try it. Cheap cuts of meat, like chuck, round, or cross rib, can be used, so it’s easy on the wallet. Plus, the leftovers make great sandwiches. Here’s how simple it is: Pot Roast.
Your favorite meat seasoning (I like Hy’s) and/or salt and pepper can be used to season the roast.
Put the Dutch oven on the stove and add a tablespoon of oil or spray it with Pam. Set the heat to medium. Quickly brown (sear) the roast on all sides; add 2 cups of water and half an onion, chopped. Cover and bring to a boil. Lower the heat to low and simmer for two to three hours, turning the meat every now and then. Remove from cooking liquid, slice and serve … um, that’s it. Now, to the stuffing!.
I tried the stovetop method because I had never done it before. It works so much faster than baking in the oven. My strategy was to use flavors that are compatible with beef rather than poultry.
I thought I did a good job, but when my husband Michael asked for cranberry jelly with dinner, I learned “not exactly.” Oh no! I felt bad about giving up the jelly, but I quickly mixed a teaspoon of Dijon mustard into the stuffing we hadn’t eaten yet, and to my surprise, it stopped Mrs. Cubbison’s herb concoction. So, here you have it:
Booke Stuffing for Beef
3/4 of a medium onion, chopped, 2 medium-sized carrots, chopped, and 1 medium-sized parsnip, chopped. 4 mushrooms, chopped. 1 tablespoon of fresh rosemary, minced. 1 tablespoon of fresh parsley, chopped. 1 tablespoon of fresh chives, chopped. 1/4 cup white wine. 1 cup cooking liquid from the pot roast (or beef broth). 1 tablespoon of Dijon mustard or Trader Joe’s Aioli Garlic Mustard Sauce (to taste). Cubbison’s Herb Dressing mix.
Melt butter in a large saucepan on the stove at medium heat. Add garlic and the rest of the vegetables and sauté until tender. Add herbs, wine, cooking liquid or broth and mustard. Stir and cook on medium low for 5 minutes.
Add stuffing and mix gently but thoroughly. Turn heat off, cover and let stand for 5 minutes.
If you want moister stuffing, add a little more cooking liquid or broth. Add salt and pepper to taste, if desired.
I served the roast and stuffing with sautéed Brussels sprout – my husband’s all time favorite veggie. To be clear, Michael didn’t just ask for cranberry jelly; he also said he loved the stuffing and the dinner was great, so I’m going to call it a success.
But my husband probably loves everything I make because he loves me, so that’s not really a good sign of success.
Hey, I have an idea: You try it and let me know what you think. And please share your improvements. Let’s make this a collaborative affair!.
Eat well. Be happy. Plynn
The Best Stuffing You’ll Ever Make | Epicurious 101
FAQ
What are the accompaniments for roast beef?
What kind of stuffing goes well with roast beef?
The miso butter with the charred mushrooms adds a decadent and umami flavor that goes well with roast beef or other grilled meats. 56. Pecan Apple Stuffing The crunchy toasted pecans adds a satisfying contrast to the tender cubes of bread, and the subtle sweetness from the apples enhances the overall flavor profile of this stuffing recipe. 57.
Do you need to refrigerate stuffing before roasting?
The stuffing should be slightly moist but not wet. Season to taste with salt and pepper and set aside, or refrigerate if not using immediately. (The stuffing is best made a day ahead and refrigerated, but don’t stuff the meat ahead, as it can spoil.) Cook the meat: let the roast stand at room temperature for 4 hours before roasting.
What to serve with a roast beef dinner?
20+ of the best side dishes to serve with a roast beef dinner including crispy roast potatoes and Yorkshire puddings!
How do you make a stuffed beef sandwich?
Heat butter in a pan and saute onion until soft. Add parsley and combine with bread. Add egg and mix well, season with salt and pepper. 2. Rinse and dry beef, cut a pocket on the side. Season inside and out with salt and pepper. Fill with the stuffing and tie with a kitchen string.