Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese


Who says you can’t have a three course meal at the cafeteria? In this entrée, the hearty richness of the beef and creamy, milky, salty cheese create the perfect umami base for refreshing broccoli and savory earthy mushrooms. Read the rest of the menu here.

Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.

**Recipe**

Slow-Roasted Beef with Garden Vegetables, Kidney Beans, and Melted Cheese
Serves 1

Ingredients
2 cups of broccoli and spinach
1/4 cup kidney beans
1/4 cup mushrooms
1/4 cup shredded cheese
1/2 cup braised beef

Place a plate upside down over a plate piled high with broccoli and spinach. Microwave for 2 minutes, or until veggies are just cooked through.

Add mushrooms, kidney beans, and cheese. Microwave for 50 seconds just to melt the cheese. Spoon beef on top.

Originally posted on Monday, October 3rd, 2011

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