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Archive for the ‘beef’ Category

Chicago-Style Beef Rolls

Ingredients
1 boneless beef chuck roast (4 to 5 pounds)
1 tablespoon olive oil
3 cups beef broth
1 medium onion, chopped
1 package Italian salad dressing mix
3 garlic cloves, minced
1 tablespoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
16 hoagie buns, split
Sliced pepperoncini and pickled red pepper rings, optional

Directions
Brown roast in oil on all sides in a large skillet; drain. Transfer beef to a 5-qt. slow cooker. Combine the broth, onion, dressing mix, garlic, Italian seasoning and pepper flakes in a large bowl; pour over roast.

Cover and cook on low for 8-10 hours or until tender. Remove meat; cool slightly. Skim fat from cooking juices. Shred beef with two forks and return to slow cooker; heat through. Place 1/2 cup on each roll, using a slotted spoon. Serve with pepperoncini and pepper rings if desired. Yield: 16 servings.

Recipe found here: Chicago-Style Beef Rolls

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Creamy Bratwurst Stew

Ingredients
1-3/4 pounds potatoes (about 4 medium), peeled and cubed
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 pounds uncooked bratwurst links
1/2 cup chicken broth
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
2 cups half-and-half cream
1 tablespoon cornstarch
3 tablespoons cold water

Directions
Place first five ingredients in a 5-qt. slow cooker; toss to combine. Top with bratwurst. Mix broth and seasonings; pour over top.

Cook, covered, on low until sausage is cooked through and vegetables are tender, 6-7 hours. Remove sausages from slow cooker; cut into 1-in. slices. Add to potato mixture; stir in cream.

Mix cornstarch and water until smooth; stir into stew. Cook, covered, on high until thickened, about 30 minutes. Yield: 8 servings.

Recipe found here: Creamy Bratwurst Stew

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Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/4 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups shredded reduced-fat Mexican cheese blend
Thinly sliced green onions, optional

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.

Recipe found here: Chili Mac Casserole

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Stuffed Pepper Casserole

Ingredients

1 lb extra-lean (at least 90%) ground beef
1/2 cup diced yellow onion
3 cloves garlic, finely chopped
2 cups diced bell peppers
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 cup uncooked white basmati rice
1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)

Directions
1 In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.

2 Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn’t use extra-lean beef, drain off some of the fat at this point.)

3 Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
4 Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.

5 Remove from heat; sprinkle with shredded cheese.

Recipe found here: Stuffed Pepper Casserole

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Zesty Sloppy Joes

Ingredients
4 pounds ground beef
1 cup chopped onion
1 cup finely chopped green pepper
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (15 ounces) thick and zesty tomato sauce
1 can (8 ounces) tomato sauce
3/4 cup packed brown sugar
1/4 cup ketchup
3 tablespoons Worcestershire sauce
1 tablespoon prepared mustard
1 tablespoon ground mustard
1 teaspoon chili powder
1 teaspoon garlic salt
20 to 25 hamburger buns

Directions
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink. Add green pepper. Cook and stir for 5 minutes; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve on buns. Yield: 20-25 servings.

Recipe found here: Zesty Sloppy Joes

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Beef Short Ribs in Burgundy Sauce

Ingredients
3 pounds bone-in beef short ribs
3 tablespoons butter
1 large sweet onion, halved and sliced
2 celery ribs, thinly sliced
1 medium carrot, thinly sliced
1 garlic clove, minced
Dash dried thyme
2 tablespoons all-purpose flour
1 cup water
1 cup dry red wine or beef broth
1 beef bouillon cube or 1 teaspoon beef bouillon granules
2 tablespoons minced fresh parsley
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon browning sauce, optional
1/8 teaspoon pepper

Directions
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.

Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir 10-12 minutes or until tender. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.

Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.

Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs. Yield: 6 servings.

Recipe found here: Beef Short Ribs in Burgundy Sauce

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Spicy Beef & Pepper Stir-Fry

Ingredients
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced, divided
1/4 teaspoon pepper
3/4 teaspoon salt, divided
1 cup light coconut milk
2 tablespoons sugar
1 tablespoon Sriracha Asian hot chili sauce
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 tablespoons canola oil, divided
1 large sweet red pepper, cut into thin strips
1/2 medium red onion, thinly sliced
1 jalapeno pepper, seeded and thinly sliced
4 cups fresh baby spinach
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro

Directions
In a large bowl, toss beef with ginger, 2 garlic cloves, pepper and 1/2 teaspoon salt; let stand 15 minutes. In a small bowl, whisk coconut milk, sugar, chili sauce, lime peel, lime juice and remaining salt until blended.

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry 2-3 minutes or until no longer pink. Remove from pan.

Stir-fry red pepper, red onion, jalapeno and remaining garlic in remaining oil 2-3 minutes or just until vegetables are crisp-tender. Stir in coconut milk mixture; heat through. Add spinach and beef; cook until spinach is wilted and beef is heated through, stirring occasionally. Sprinkle with green onions and cilantro. Yield: 4 servings.

Recipe found here: Spicy Beef & Pepper Stir-Fry

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