Best Cooking Beef Recipes

Sunday, March 1, 2015

Total Time: 8 hrs 30 mins Preparation Time: 30 mins Cook Time: 8 hrs

Servings: 4
2 tablespoons olive oil
2 lbs lean stewing beef, cut into 1 1/2 inch chunks and blotted dry
2 medium onions, coarsely chopped
1 (14 1/2 ounce) can diced tomatoes with juice
1 cup dry red wine
1 cup baby carrots
2 garlic cloves, minced
2 tablespoons quick-cooking tapioca
1 teaspoon dried italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini, cut in half lengthwise and sliced into 1/4-inch thick half-moons
8 ounces fresh mushrooms, thickly sliced

1 in a large skillet over med-high heat, warm 1 tablespoon oil until hot.
2 add half of the beef; brown on all sides, 3-4 minutes; transfer to the slow cooker.
3 add the remaining 1 tablespoons oil and brown the remaining beef; transfer to slow cooker.
4 add the onions to the skillet; brown slightly over med-high heat.
5 add the tomatoes and wine; bring to a boil, scraping up any browned bits; pour into the cooker.
6 add the carrots, garlic, tapioca, and italian seasoning to the cooker; cover and cook on low for 6-7 hours.
7 add in salt, pepper, zucchini, and mushrooms; cover, turn cooker to high, and cook for 45 minutes, until the meat, mushrooms, and zucchini are tender.
8 serve in shallow bowls or on rimmed dinner plates.

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Servings: 8
1 boneless beef roast, 2 1/2-3 lb, cut to fit pot or crockpot (chuck, shoulder or round)
2 tablespoons oil
salt and pepper, to taste
1 tablespoon worcestershire sauce
1 teaspoon instant beef bouillon
1 teaspoon dried basil, crushed
3/4 lb new potatoes or 2 medium sweet potatoes
1 lb carrots or 6 medium parsnips, peeled, cut into 2-inch pieces
2 onions, cut into wedges
2 celery ribs, bias-cut in 1-inch pieces
1/4 cup flour

1 trim fat from meat. brown meat on all sides in hot oil in a 4- to 6-quart dutch oven. drain fat.
2 mix 3/4 cup water, worcestershire sauce, bouillon, basil and salt and pepper to taste.
3 pour over roast. bring to boil. reduce heat and simmer, covered, 1 hour.
4 peel a strip of skin from center of each new potato or peel and quarter sweet potatoes.
5 add potatoes, carrots, onions and celery to pot. return to boil. reduce heat.
6 simmer covered, until tender, 45 to 60 minutes. add water as needed.
7 transfer meat and vegetables to platter. reserve juices.
8 to prepare gravy, measure juices, skim off fat, and add enough water to make 1 1/2 cups. return to dutch oven.
9 in a small bowl, stir 1/2 cup water into flour. stir into pan juices. cook, stirring, on medium heat until thickened, then 1 minute more. season to taste. serve with pot roast.
10 for oven cooking: after browning meat and adding liquid mixture to pan, bake, covered, for 1 hour at 325 degrees. prepare potatoes as directed. add vegetables to meat. bake, covered, until tender, 45 to 60 minutes. make gravy as directed.
11 for slow cooker: trim fat from meat. slice vegetables into a 4- to 5-quart crockery cooker. put meat on top of vegetables. mix the liquid mixture to cooker. cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours. prepare gravy as directed.

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

1 heat oven to 425.
2 prepare pie crusts as directed on package for 2 crust pie using a 9 in pan.
3 in large saucepan combine gravy, and cornstarch.
4 add frozen mixxed vegetables, mushrooms, worcestershire sauce and mix well.
5 cook over med-high heat until bubbly.
6 stir in the roast beef.
7 pour into pie crust lined pan.
8 top with the second crust and flute. cut decorations as you like but at least put several slits into top crust to allow steam to escape.
9 bake at 425 for 30-45 mins or until crust is golden brown and filling is bubbly.
10 cover edge of crust with strips of foil after the first 15 minutes of baking to prevent excessive browning.

Total Time: 4 hrs 45 mins Preparation Time: 15 mins Cook Time: 4 hrs 30 mins

1 coat steak cubes with flour and seasoning. in a saucepan over medium heat, brown the pieces of meat on all sides. pour in some water to almost cover. bring to a boil and reduce heat. simmer until meat is tender and falls apart easily; about 2 to 3 hours. transfer meat to a large mixing bowl. shred the meat slightly and add salt and pepper to taste.
2 in another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. cook until almost tender; about 15 to 20 minutes. preheat oven to 350 degrees f (175 degrees c).
3 when the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. combine the peas with the carrots, potatoes and beef.
4 dissolve the cornstarch with the 1/3 cup of water. pour into the saucepan of beef broth, stirring constantly. bring to a simmer and reduce heat; cook for 5 minutes.
5 line a 9 inch pie plate with one of the pie crust following the package directions. place the beef mixture into the pie crust. pour the gravy over the top of the mixture, then cover with the other pie crust. bake in a preheated oven until the crust is golden brown; about 25 minutes. let cool for 5 minutes before serving.

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

1 grind all ingredients together except the red chili to a fine paste.
2 grind the red chili separately to a fine paste.
3 fry the first part of the ground ingredients with hot oil and 5 pieces of kaffir lime leaves and add salt.
4 then, add the ground chili paste with 1/2 tbsp of palm sugar.
5 fry all this till fragrant and then add beef cubes or slices.
6 once all the beef is coated, add all the milk of 1 coconut.
7 cook on low fire for 45 minutes or till it becomes dry and thick.
8 remove and serve.

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

1 blanch bacon in boiling water for 3 minutes.
2 insert cloves into beef.
3 spread onions on bottom of heavy casserole.
4 lay bacon over onions.
5 sprinkle beef with salt and pepper and place on top of onions.
6 cover tightly.
7 roast in 325 f over for 3 to 4 hours or until meat is tender and onions are brown.
8 turn meat 3 or 4 times during cooking.
9 to serve, slice meat and arrange on large platter. spoon onions and juices over slices.