Recently in Beef Category

This is easy, delicious, and makes enough for a crowd.

1 ½ lb. lean ground beef
2 c. V8 juice
1 lb. frozen mixed vegetables
3 baking potatoes, peeled and cubed (2 c.)
1 lg. can petite diced tomatoes
1 cube beef bullion
2 tbs. Worcestershire sauce
1 small onion, chopped
1 tbs. garlic
3 c. water
½ tsp. hot sauce
Sauté onion and garlic in large pot. Add bullion cube, water, V8, Worcestershire, hot sauce, tomatoes.
Brown beef and add to pot
Microwave veggies 3-4 minutes until room temperature, drain. Add to pot
Microwave potatoes 2 minutes, add to pot.
Simmer 1 hour.

Dewberry family recipe
spicyroast_sm.jpgMy favorite meal growing up, easy to make in the crock pot or on the stove (measurements approximate).

3 lb. roast (approx. 2-3" thick)
1 lb. baby carrots
5 med potatoes, cut in half
2 sweet onions, sliced
2/3 c. ketchup
2 tbs. molasses
2 tbs. brown mustard
2 tbs. teriyaki
2 tbs. soy
1 tbs. Worchester
¼ c. lime juice (1 whole lime)
Crockpot prep:
Brown roast in skillet.
Spray crockpot with cooking spray.
Add baby carrots, potatoes, and ½ onion in bottom of crockpot, (crockpot should be ~1/2 full).
Place roast over vegetables, add remaining onions.
Mix remaining ingredients for sauce, pour over meat.
Cook on high for 7 hours.

OR
Stove-top prep (with potatoes on the side):
Cut roast into 1" cubes. Heat a little oil in a large pot or skillet over medium high heat until shimmering. Add meat, saute until browned. Remove the meat and set aside. Wipe out the pot, heat another tsp. or so of olive oil, add onion. Cook until soft and just translucent, add baby carrots, meat, and sauce. Bring to a boil, then turn down the heat to simmer. Cook for 1-2 hours on low or until meat is tender. Optional: if sauce is too sweet add tomato sauce or diced tomatoes.

Dewberry family recipe

Warm beef stew spiced with paprika and bay leaves, with tomatoes and potatoes to make it a one dish meal.

½ c. flour
1 tsp. paprika
salt & pepper
2 lbs. well-trimmed beef chuck, cut into 1.25" chunks
¼ c. olive oil
1 large onion, chopped
4 small onions, cut into 6 wedges
4 garlic cloves, minced
¾ tsp. dried thyme, crumbled
3 bay leaves
1 can beef broth
1 can stewed tomatoes
1 ½ c. water
1 lb. new potatoes, cut into 1" chunks
½ medium butternut squash
2 large carrots, cut into ½" slices

In large bowl, mix flour, paprika, ½ tsp. salt, ¾ tsp. pepper. Add beef and toss to coat.
In a Dutch oven, heat 2 tbs. oil over medium-high heat. Cook the beef in small batches for 3 to 4 minutes, until lightly browned on all sides, adding additional oil as needed. Set aside remaining seasoned flour
Reduce the heat to medium and add the chopped onion, garlic, thyme, and bay leaves. Pour in ¼ c. beef broth and cook, scraping with a wooden spoon to loosen any browned bits in the bottom of the pan. Cook, stirring, for 3 to 4 minutes, until the onion is tender, adding additional broth if the pot becomes dry. Stir in the reserved seasoned flour and cook, stirring constantly, for 1 minute.
Add the tomatoes and stir until the mixture begins to boil. Add the remaining broth, water, and beef, along with any accumulated meat juices and bring to a boil. Reduce the heat to low. Cover and simmer for about 1 ½ hours, or until the meat is just tender when pierced with a fork.
Add the potatoes, onion wedges, squash, and carrots and return the stew to a simmer. Cover and cook for 30 to 40 minutes longer, until the beef and vegetables are very tender.

Cummings family
Takes some prep work ahead of time, but it's delicious & makes enough to feed a crowd.

5 lbs. chuck roast / sirloin tip roast / 7 bone roast
1 1/2 T. oil
1/4 C. Flour
5 cloves garlic
1 1/2 C. beef broth (from roast or can)
1/2 tsp black pepper
1/2 tsp oregano
1/2 tsp cumin
2 cans enchilada sauce
1 1/2 C. of salsa (Pace Medium Picante)
salt to taste (usually not needed)
Cook beef in crockpot for until done (about 6 hours on high) and shred meat. Save broth (remove fat/grease). Saute garlic and oil until brown. Add flour and then slowly add broth and spices until lightly browned. Add remaining ingredients. Simmer 10 minutes. Add shredded beef and simmer on low before serving.
Serve with: Tortillas, refried beans, sour cream, tomatoes, lettuce...

Cummings family recipe

Easy comfort food. =)

1 ½ lb ground beef
1 small onion, chopped
1 small green pepper, chopped
1/2 can tomato soup (10¾ oz.)
1 can tomato sauce (8 oz)
1/2 c. ketchup
1 tbs. Worcestershire sauce
1 tsp. brown mustard
1/8 tsp. garlic powder
4 hamburger buns
Cook first 3 ingredients in a large skillet until beef is browned.
Stir in rest of ingredients.
Simmer 10 to 15 minutes, stirring often.
Serve on hamburger buns.

From: Southern Living
Easy to make in the crock-pot with a few hours notice. Beware - makes the whole house smell wonderful for hours.

2 ½ lbs. lean boneless round steak
5 cloves garlic, minced
2 c. Burgundy or other dry red wine
1 can cream of mushroom soup
1 can beef consommé
1 envelope onion recipe soup mix
6 C. sliced fresh mushrooms
1 (16 oz) package frozen pearl onions
3 T. flour
½ C. water
24 oz. medium egg noodles, uncooked
¼ C. grated Parmesan cheese
¾ C. sour cream

Trim fat from steak, cut into 1-inch cubes. Cook over medium heat 9 minutes or until no longer pink. Drain well.

Sauté garlic one minute in large skillet or Dutch oven. Add wine & next 3 ingredients; stir well, and bring to a boil. Blend flour and water in small bowl; add to sauce.

Combine steak, mushrooms and onions in crock pot, add sauce. Cook 1-2 hours on high.

Cook egg noodles, drain. Toss with sour cream-Parmesan cheese mixture.

Derived from Cooking Light
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