4 pounds boneless beef chuck roast, cut into 11/2-inch cubes
2 tablespoons vegetable oil
1/4 cup all-purpose flour
2 pinches salt and ground black pepper, or to taste
2 pinches cayenne pepper
1/4 cup vegetable oil
2 yellow onions, chopped
4 cloves garlic, crushed
1/4 cup tomato paste
1 teaspoon water, or as needed
3 cups irish (such as guinness®), divided
2 sprigs fresh thyme
4 large potatoes, chopped
2 cups chopped carrot
2 tablespoons chopped fresh parsley
Recipe
Preparation Time: 20 mins
Cook Time: 3 hrs 15 mins
Ready Time: 3 hrs 35 mins
toss beef cubes with 2 tablespoons vegetable oil in a bowl.
whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. dredge beef cubes through flour mixture until evenly coated.
heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. transfer browned beef to a dutch oven or heavy-bottomed pot.
cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
stir tomato paste with enough water to partially dilute; pour into onion mixture. stir to blend. reduce heat to medium, cover dutch oven, and simmer for 5 minutes.
pour half the irish into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. transfer entire mixture to the browned beef. pour remaining half of irish into beef mixture; add thyme.
cover dutch oven, reduce heat to low, and simmer for 2 hours. add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. adjust salt as needed; garnish with parsley.
Preparation Time: 15 mins
Cook Time: 30 mins
Ready Time: 45 mins
preheat oven to 375 degrees f (190 degrees c). grease a 2 quart casserole dish.
arrange potatoes in the bottom of the casserole dish. crumble ground beef over potatoes, and sprinkle with 1/2 teaspoon salt and ground black pepper. spread onions over meat, and then beans. pour undiluted soup over everything. sprinkle with remaining 1/2 teaspoon salt. cover.
bake for 30 minutes. remove cover, and continue baking for 1 hour.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
1 large portobello mushroom, diced, or more to taste
2 (14.5 ounce) cans petite diced tomatoes
3 (10 ounce) cans condensed tomato soup
1/2 cup worcestershire sauce
1 1/2 tablespoons garlic and herb seasoning blend (such as mrs. dash®)
1 tablespoon lemon juice
1 tablespoon minced garlic
1/4 cup chili powder (optional)
3 tablespoons seasoning (optional)
1/2 teaspoon dried basil
1/4 teaspoon vanilla extract
1/4 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) package spaghetti
1 1/2 tablespoons extra-virgin olive oil
Recipe
Preparation Time: 15 mins
Cook Time: 45 mins
Ready Time: 1 hr
cook the ground beef in a large pot over high heat, stirring quickly and constantly until completely browned 7 to 10 minutes. stir the onion into the beef; cook and stir until the onion begins to turn translucent, about 5 minutes more. drain excess grease from meat mixture. add the mushroom to the mixture; allow to cook until it begins to soften, 1 to 2 minutes. pour the diced tomatoes and tomato soup into the pot, stir, reduce heat to medium, and bring the mixture to a simmer.
add the worcestershire sauce, garlic and herb seasoning blend, lemon juice, garlic, chili powder, seasoning, basil, vanilla extract, black pepper, and salt to the mixture, stirring each into the mixture before adding the next. reduce heat to low and allow the mixture to simmer for 30 minutes.
bring a large pot of lightly salted water to a rolling boil. add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. drain. top with the bolognese sauce to serve.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
Preparation Time: 25 mins
Cook Time: 5 hrs 45 mins
Ready Time: 6 hrs 10 mins
preheat oven to 450 degrees f (230 degrees c).
trim root end off onion. slice or quarter the onion, peel and all. scrub carrots and chop into 1-inch chunks. in a large shallow roasting pan, place soup bones, onion, and carrots. bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
drain off fat. place the browned bones, onion, and carrots in a large soup pot or dutch oven. pour 1/2 cup water into the roasting pan and rinse. pour this liquid into soup pot.
scrub the potato and chop it into chunks, peel and all. chop the celery stalks into thirds. add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. pour in the 12 cups of water.
bring mixture to a boil. reduce heat. cover and simmer for 5 hours. strain stock. discard meat, vegetables, and seasonings.
to clarify stock for clear soup: in order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg , and 1 crushed eggshell. add to strained stock. bring to a boil. remove from heat, and let stand 5 minutes. strain again through a sieve lined with cheesecloth.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 1/4 cups milk
1 teaspoon salt
1/4 teaspoon ground black pepper
4 large potatoes, peeled and chopped
1 cup shredded cheddar cheese
1 1/4 cups whole wheat flake cereal, crumbled
Recipe
Preparation Time: 15 mins
Cook Time: 2 hrs
Ready Time: 2 hrs 30 mins
preheat oven to 350 degrees f (175 degrees c).
in a large skillet over high heat, melt the shortening and quickly brown the ground beef with the onion. stir in water and bring to a boil. cover, reduce heat to low and simmer for 30 minutes.
in a medium bowl, thoroughly mix the condensed cream of mushroom soup, sour cream, milk, salt and pepper. set aside.
pour meat mixture into a 9x13 inch baking dish. arrange potatoes over the meat. pour soup mixture over the potatoes. sprinkle with cheddar cheese. top with whole wheat flake cereal.
bake in preheated oven, uncovered, for 1 1/2 hours.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
in a large bowl, combine the cheddar cheese, cream cheese, olives, worcestershire sauce, onion salt, garlic salt and celery salt. mix until smooth. shape into ball, wrap in foil, and refrigerate until needed.
about 30 minutes before serving, remove foil from cheese ball and reshape if necessary. roll chopped beef to completely coat. chill several hours or overnight.
preheat the oven to 350 degrees f (175 degrees c).
heat a skillet over medium-high heat and coat with nonstick cooking spray. brown the lamb chops on each side, about 2 minutes, then set aside.
layer half of the potato slices, and half of the onion slices in the bottom of a lightly greased 9x13 inch baking dish. season with half of the thyme and half of the pepper. dot with 2 tablespoons of the butter. arrange lamb chops on top of the potatoes, then cover with the remaining potatoes, onion, seasonings, and butter. dissolve the bouillon cube in hot water, and pour evenly over the casserole. cover with a lid or aluminum foil.
bake for 1 hour in the preheated oven. remove the lamb and potatoes to a serving dish with a slotted spoon. pour the drippings into a skillet. in a small bowl or cup, whisk together the flour and water using a fork. whisk into the drippings, and cook over medium heat until thickened and bubbly. serve gravy with lamb chops and potatoes.
2 pounds blade roast, trimmed and cut into 1 inch cubes
2 tablespoons all-purpose flour
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
2 (14.5 ounce) cans stewed tomatoes
1 1/2 cups beef broth
3 tablespoons red vinegar
1/2 cup orange juice
2 bay leaves
1 orange peel, cut into strips
1/4 teaspoon ground black pepper
4 large carrots, sliced diagonally
2 cups fresh mushrooms
2 cups pickled pearl onions, drained
1 1/2 cups rotini pasta
Recipe
Preparation Time: 15 mins
Cook Time: 2 hrs 15 mins
Ready Time: 2 hrs 35 mins
dredge meat lightly with flour. in a large skillet, heat half the oil over medium-high heat. cook meat in batches, adding more oil as needed, for 6 to 8 minutes or until browned all over. transfer to a large ovenproof casserole.
drain most of the oil from skillet. saute garlic and thyme for 1 to 2 minutes, or until garlic is softened. pour in tomatoes, stock, and vinegar, stirring to scrape up brown bits and mashing tomatoes with fork. bring to boil, then pour over meat. add orange juice, bay leaves, orange rind, and pepper. cover casserole dish.
bake at 350 degrees f (175 degrees c) for 1 hour.
stir in carrots, mushrooms, and onions. bake for 40 minutes.
stir in pasta, and bake for an additional 20 minutes. remove casserole from the oven, and let stand for 5 minutes. remove bay leaves and orange rinds. serve.
preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
place the potatoes into a large pot and cover with salted water. bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the hot potatoes with butter and salt. let cool until just warm; stir in the beaten egg until smooth.
meanwhile, heat the oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. add the ground beef and cook until browned, about 10 minutes. stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
spread half of the mashed potato mixture into the prepared baking dish. cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
Preparation Time: 20 mins
Cook Time: 2 hrs 40 mins
Ready Time: 3 hrs
in a large kettle, combine soup bones, water, and peppercorns. cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.
remove bones. strain broth; chill.
skim off fat. remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. bring to a boil. reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Preparation Time: 20 mins
Cook Time: 3 hrs 10 mins
Ready Time: 3 hrs 30 mins
rehydrate dried mushrooms in hot water for 30 to 45 minutes. drain, and slice.
trim all fat off oxtails. spread on a shallow roasting pan. roast at 450 degrees f (230 degrees c) for 45 minutes. drain off fat, reserving about 2 tablespoons.
add 1 cup of water to roasting pan in which oxtails were browned. heat, stirring constantly, to dissolve browned bit. reserve.
in a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. add browned oxtails. drizzle over the saute. ignite.
pour reserved water and browning over the oxtails and vegetables. add remaining 5 cups of water. add savory, bay leaf, barley, salt, and pepper. bring to boil, and then reduce heat. cover, and simmer slowly for 2 hours. adjust seasonings.
Preparation Time: 15 mins
Cook Time: 10 mins
Ready Time: 35 mins
whisk together the sesame oil, vinegar, green onion, garlic, hoisin sauce, and chile garlic sauce in a large glass or ceramic bowl. add the beef tenderloin cubes and toss to evenly coat. cover the bowl with plastic wrap and marinate at room temperature for 10 minutes, or in the refrigerator up to 8 hours.
preheat the oven's broiler and set the oven rack about 6 inches from the heat source. line a baking sheet with aluminum foil.
spread the beef cubes the prepared baking sheet. bake in the preheated oven until cooked to your desired degree of doneness, about 8 minutes for medium-well. transfer to a bowl and toss with teriyaki sauce. skewer each piece of beef with a toothpick and place a serving platter. sprinkle with sesame seeds to serve.
mix the ground beef, eggs, onion, bread crumbs, salsa, ketchup, barbeque sauce, salt, pepper, and celery salt together in a bowl; transfer to a loaf pan.
bake in the preheated oven until golden brown on top, about 1 hour.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
heat a large stock pot over medium-high heat. crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. drain off excess grease.
pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and . season with chili powder, worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
after 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. the longer the chili simmers, the better it will taste. remove from heat and serve, or refrigerate, and serve the next day.
to serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.
Preparation Time: 15 mins
Cook Time: 50 mins
Ready Time: 1 hr 5 mins
mix ground sirloin, panko bread crumbs, egg, milk, and 1/2 packet onion soup mix, worcestershire sauce, and black pepper together in a large bowl; shape into 5 patties.
heat a skillet over medium heat. cook patties in hot skillet until browned, 3 to 5 minutes per side.
melt butter in a separate skillet over medium-high heat. saute mushrooms and onion in melted butter until tender, 5 to 7 minutes. stir flour and remaining dry onion soup mix into the mushroom mixture; cook and stir until flour is integrated fully, about 1 minute. stream beef stock and water over the mushroom mixture while stirring continually; bring to a simmer, reduce heat to medium, and cook, stirring frequently, until the liquid thickens, about 5 minutes. season with salt and pepper.
lie the browned steaks into the gravy; simmer until steaks are firm and gray in the center, about 30 minutes. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 onion, chopped
2 green bell peppers, chopped, divided
1 red bell pepper, chopped, divided
2 tablespoons chili powder
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
10 tablespoons shredded cheddar cheese for garnish (optional)
Recipe
Preparation Time: 15 mins
Cook Time: 8 hrs
Ready Time: 8 hrs 15 mins
cook and stir ground beef in a skillet over medium heat until no longer pink, about 10 minutes. drain.
transfer ground beef to a slow cooker.
stir in kidney beans, diced tomatoes, onion, half the green bell peppers, half the red bell peppers, chili powder, garlic, salt, and ground black pepper until well combined.
place remaining green bell peppers and red bell peppers on top of mixture.
cover the cooker and cook on high setting until vegetables are soft and the flavors have blended, about 2 hours.
stir chili and cook on low setting for 6 more hours.
serve in bowls; garnish each serving with 1 tablespoon of shredded cheddar cheese.
in a large stock pot, brown beef and onion. cook until onion is tender, and drain any grease. season to taste with salt and pepper.
stir in stewed tomatoes, vegetables, egg noodles and oregano. bring to a boil; reduce heat, cover and simmer for 15 minutes, or until noodles are tender. serve hot.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
Preparation Time: 15 mins
Cook Time: 15 mins
Ready Time: 50 mins
mix ground beef, bread crumbs, shallot, dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
form ground beef mixture into 6 patties.
heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. cook until pancetta begins to sweat, 3 to 5 minutes. remove pancetta from skillet and keep warm.
preheat grill for medium heat and lightly oil the grate.
cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. an instant-read thermometer inserted into the center should read 160 degrees f (70 degrees c).
place 1 burger into each of the buns; top burger with a pancetta slice.
1 1/2 pounds beef sirloin steak, cut into 1/3-inch cubes
1 teaspoon salt
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
3 (15 ounce) cans kidney beans, undrained
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
2 teaspoons unsweetened cocoa powder
1 cup cola soft drink (such as coke®)
1 tablespoon yellow sport pepper sauce (such as texas petes's®)
Recipe
Preparation Time: 30 mins
Cook Time: 1 hr 50 mins
Ready Time: 2 hrs 20 mins
prepare soup from a packet of onion soup mix according to the package directions, and set 1 1/2 cups aside.
place bacon grease into a large stainless steel soup pot over medium-high heat, and cook and stir the cubed round and sirloin steak meat in the bacon fat until well browned, about 10 minutes. pour in the reserved onion soup, bring to a boil, then reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the pot.
stir in salt, chili powder, cumin, black pepper, kidney beans, tomato paste, and tomato sauce. bring the mixture to a boil, stirring frequently to avoid burning the bottom, then cover, reduce heat to low, and simmer for 1 hour, stirring occasionally. stir in the cocoa powder, cola, and hot sauce, and simmer for 20 more minutes. serve hot.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (15 ounce) can pinto beans
1 (15 ounce) can kidney beans with liquid
3 tablespoons cornmeal
Recipe
Preparation Time: 15 mins
Cook Time: 1 hr
Ready Time: 1 hr 15 mins
in a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. add the pinto beans and kidney beans and continue cooking for 10 more minutes. finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. remove bay leaf.
Preparation Time: 25 mins
Cook Time: 2 hrs 20 mins
Ready Time: 2 hrs 45 mins
heat olive oil in a dutch oven or large soup pot over medium heat. cook bacon in hot oil until crispy and the fat is rendered, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towels.
season beef with salt and pepper. cook and stir about half the beef in the reserved drippings until completely browned, 5 to 7 minutes; remove browned beef with a slotted spoon to a bowl. cook and stir remaining beef in the pot until completely browned, another 5 to 7 minutes; remove browned beef to the bowl.
let the drippings retained in the pot get hot before stirring onions, carrots, celery, and bay leaves into the drippings; cook and stir until the vegetables are hot, 3 to 4 minutes. add potatoes and garlic; continue cooking and stirring until the vegetables are tender, 3 to 4 minutes more. stir worcestershire sauce and tomato paste through the vegetable mixture; cook until the paste begins to blend into the mixture, 1 to 2 minutes.
pour the bowl with the browned beef and its juices into the pot; stir to mix with the vegetables. add beef stock, mushroom soup, and sour cream to the beef mixture; season with rosemary, paprika, and thyme. stir the mixture to combine.
bring the stew to a boil, cover the pot with a lid, and reduce heat to medium-low; cook the stew at a simmer for 90 minutes. stir the peas into the stew and continue cooking until the beef is tender, about 30 minutes more. remove and discard bay leaves. garnish with the bacon to serve.
preheat an oven to 350 degrees f (175 degrees c). grease a 2-quart baking dish.
place the potatoes into a large pot and cover with salted water. bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. mash the hot potatoes with butter and salt. let cool until just warm; stir in the beaten egg until smooth.
meanwhile, heat the oil in a large skillet over medium heat. stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. add the ground beef and cook until browned, about 10 minutes. stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.
spread half of the mashed potato mixture into the prepared baking dish. cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.
bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.
Preparation Time: 30 mins
Cook Time: 25 mins
Ready Time: 55 mins
fill a large soup pot three-quarters full with water and bring to a boil.
meanwhile, in a large bowl, combine beef, onion, rice, parsley, dill, olive oil, cumin, mayonnaise, carrot, salt and pepper. form into small meatballs and coat each meatball in flour. ease the meatballs into the boiling water, cover and reduce heat to low. simmer, stirring occasionally, until meatballs are no longer pink and soup has thickened slightly, 15 minutes.
in a small bowl, beat eggs with lemon juice. stir a spoonful of hot soup into egg mixture and beat well. then pour egg mixture into soup and stir. serve hot.
Preparation Time: 10 mins
Cook Time: 30 mins
Ready Time: 40 mins
place ground beef in a dutch oven or slow cooker. cook over medium-high heat until evenly brown. drain excess fat, and crumble. add juice cocktail and mixed vegetables.
in a dutch oven, simmer for 30 minutes.
in a slow cooker, cook 1 hour on high. then reduce heat to low and simmer 6 to 8 hours.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
1 large vidalia or sweet onion, peeled and cut into large wedges
2 tablespoons softened butter
1 teaspoon beef bouillon granules
garlic salt and pepper to taste (optional)
Recipe
Preparation Time: 10 mins
Cook Time: 45 mins
Ready Time: 55 mins
preheat an outdoor grill for medium heat.
place the onion wedges on a sheet of heavy duty aluminum foil. dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. stir the onions after the first 30 minutes, or as needed to keep from burning.
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
in a large skillet over medium heat, cook onion and bell pepper in olive oil until soft. stir in beef and cook until brown. sprinkle chili powder over mixture and pour in chili sauce. fill empty bottle with water and shake to remove remaining sauce. pour remaining sauce and water into pan. stir in beans and simmer 15 minutes before serving.
Preparation Time: 5 mins
Cook Time: 15 mins
Ready Time: 20 mins
whisk together the mushroom soup, beef gravy, and in a saucepan. bring to a simmer over medium heat and cook for 10 minutes, whisking frequently. season to taste with kosher salt before serving.
in a large pot over medium heat, cook beef, onion and garlic until meat is brown. stir in black beans, kidney beans, pinto beans, tomatoes, tomato paste and tomato sauce. season with chili powder, salt, pepper and pepper sauce. reduce heat, cover and simmer 2 to 3 hours, until beans are tender.
bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
meanwhile, prepare the sauce. in a large pot or dutch oven, cook ground beef and sausage over medium heat until brown; drain. stir in tomato puree, tomato paste, sugar, 1 teaspoon salt, garlic, and 1 1/2 tablespoons parsley. reduce heat, and simmer uncovered for 30 minutes.
in a bowl, stir together cottage cheese, eggs, pepper, parmesan, 1 1/2 tablespoons parsley, and 1/2 teaspoon salt until blended.
preheat oven to 350 degrees f (175 degrees c). in a 9x13 inch baking dish, layer a third each of the noodles, sliced mozzarella, cottage cheese mixture, and meat sauce. repeat layers twice.
bake lasagna in the preheated oven for 1 hour, or until hot and bubbly. let stand 15 minutes before serving.
1/2 pound thinly sliced roast beef, cut into strips
1 bunch fresh spinach, rinsed and stemmed
12 ounces fresh button mushrooms, halved
1 (10.75 ounce) can beef stock, divided
1/2 cup thinly sliced onion
3 tablespoons , or to taste
3 tablespoons soy sauce, or to taste
Recipe
Preparation Time: 10 mins
Cook Time: 10 mins
Ready Time: 20 mins
in a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and . add onions and mushrooms; fry until onions start to soften. add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. adjust seasonings to taste, and serve over udon or ramen noodles.
8 (6 inch) french bread rolls, split in half lengthwise
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
mix the ground beef and crushed corn chips; form into 8 oblong patties; season with salt and pepper. in a small bowl, mix together the tomato sauce, onion, garlic salt, and chili powder.
heat a large skillet over medium-high heat.
cook the patties in the hot skillet 4 to 5 minutes; flip and cook an additional 4 minutes. pour the tomato sauce mixture into the skillet as the burgers finish cooking; simmer for another 4 to 5 minutes. top each burger with cheddar cheese and allow to melt. place burgers on bread and ladle sauce on the patties before closing each sandwich.
allow roast to stand at room temperature for at least 1 hour.
preheat the oven to 375 degrees f (190 degrees c). combine the salt, pepper and garlic powder in a small cup. place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. rub the seasoning the roast.
roast for 1 hour in the preheated oven. turn the oven off and leave the roast inside. do not open the door. leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees f (190 degrees c) to reheat the roast. the internal temperature should be at least 145 degrees f (62 degrees c). remove from the oven and let rest for 10 minutes before carving into servings.
in a large bowl, combine ketchup, brown sugar, red vinegar, dijon-style mustard, worcestershire sauce, and liquid smoke. stir in salt, pepper, and garlic powder.
place chuck roast in a slow cooker. pour ketchup mixture over chuck roast. cover, and cook on low for 8 to 10 hours.
remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. stir meat to evenly coat with sauce. continue cooking approximately 1 hour.
for each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. place the tortilla on the paper or foil. place a romaine lettuce leaf on top of the tortilla. add about 3 ounces of beef on top of the lettuce for each tortilla. divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
begin rolling the paper or foil over the tortilla to encase the filling. roll until the sandwich is completely rolled up. to eat, peel back the paper or foil.
2 teaspoons sugar-based curing mixture (such as morton® tender quick®)
1 1/2 teaspoons barbeque seasoning
2 teaspoons water
2 teaspoons hickory-flavored liquid smoke
2 teaspoons garlic powder
1/2 teaspoon pepper
Recipe
Preparation Time: 15 mins
Cook Time: 5 hrs
Ready Time: 5 hrs 25 mins
in a large bowl, combine ground venison, salt, msg, hot sauce, curing mixture, barbeque seasoning, water, liquid smoke, garlic powder, and pepper; mix thoroughly. cover, and refrigerate for 2 hours.
line food dehydrator trays with plastic wrap. pat meat mixture into a very thin layer on the trays. place in dehydrator set according to manufacturers directions. once the meat has firmed up, after about the first 2 hours, remove it from the plastic, cut into strips, and replace the racks. continue until the meat is done drying, about 5 to 10 hours total depending on machine.
when finished, blot off any grease with a paper towel. store in the refrigerator in a jar with a tight fitting lid.
place brisket in a 10x15 inch roasting pan. add the crushed ginger snaps around the brisket. in a separate small bowl, combine the onion soup mix with the water. mix well and pour over the brisket. then pour the chili sauce over the brisket.
bake at 350 degrees f (175 degrees c) for 1 hour. add the carrots, potatoes and onion to the roasting pan around the brisket.
bake at 350 degrees f (175 degrees c) for 1 more hour, adding water as needed when done to thin the sauce in the bottom of the pan.
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 fluid ounce) can tomato-vegetable juice cocktail
1/3 cup uncooked alphabet pasta
1/3 cup quick-cooking barley
2 (15 ounce) cans mixed vegetables, with liquid
1 (11.25 ounce) can baby kernel corn, with liquid
salt and pepper to taste
Recipe
Preparation Time: 5 mins
Cook Time: 40 mins
Ready Time: 45 mins
in a large pot over medium heat, saute the celery and onion in the oil for 5 to 10 minutes, or until onions are tender. add the chicken broth, beef broth, tomatoes with juice and tomato-vegetable juice cocktail.
bring to a boil, add the pasta and the barley, reduce heat to low and simmer for 20 minutes, or until the pasta and barley are tender.
add the mixed vegetables and the corn and bring the soup back to a boil. then reduce the heat to low and allow the soup to simmer for 15 more minutes.
mix bread crumbs, olive oil, garlic, ground mustard, savory, black pepper, and rosemary in a bowl; spread mixture over beef chuck roast. transfer roast to a shallow roasting pan.
bake in preheated oven until beef begins to firm and is reddish-pink and juicy in the center, 1 1/2 to 2 hours. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). allow roast to rest for 10 minutes before slicing and serving.
stir sour cream, horseradish, lemon juice, and salt in another bowl. serve with sliced beef.
