418 beef vegetable using beef Recipes

ground beef (i used vegetarian), chopped onion, meatless spaghetti sauce, water, frozen vegetables, celery, chopped, diced tomatoes with green chilies, pepper , to taste

dried great northern beans (can use navy beans or white kidney beans), water, enough to cover beans, vegetable oil, onion, finely chopped, beef round steak, cut into 3/4-inch cubes, all-purpose flour, tomato paste, dry red wine, beef stock or 1 1/2 cups beef broth, bay leaves, dried leaf thyme, garlic cloves, minced, salt , to taste, black pepper , to taste, fresh carrot , cut into 2-inch pieces

lean ground beef, onion, chopped, garlic clove, minced (1 tsp jarred ), frozen lima beans, frozen mixed vegetables (corn, green beans, carrots), coleslaw mix (or shredded cabbage), diced tomatoes (i use no-salt), tomato juice or 1 (46 oz) can v 8 vegetable juice, beef broth (adjust to desired consistency), barley (may sub. small star or abc pasta), salt & pepper, to taste

onions (diced ), carrot (diced ), celery (diced ), garlic (minced adjust to taste), mushroom (sliced ), chicken stock (i used turkey) or 12 cups turkey stock (i used turkey) or 12 cups beef stock (i used turkey), bay leaves, basil, diced tomatoes, corn, zucchini (diced ), cannellini beans, red kidney beans, pasta (small shells uncooked )

vegetable juice, low sodium beef broth, diced tomatoes, cauliflower, sliced, yellow beans (i use frozen ), green beans (i use frozen ), broccoli, green pepper, diced, cabbage, diced, stalks celery, onion, chopped, carrots, diced, zucchini, diced, garlic, chopped (i use jar garlic), bay leaf, pepper (fine ), dried basil, dried oregano, chili powder, pot barley

beef tenderloin , sirloin, or shoulder meat, onions, thinly sliced, vegetable oil, portobello mushrooms (optional), flour (use soy or gluten , if counting carbs), salt, black pepper, dry or fresh parsley, chopped, lemon pepper, worcestershire sauce (optional), sour cream, grated parmesan (optional)

beef stew meat , cut into 1 inch pieces, flour, vegetable oil, onion , coarsley chopped, pinto beans, drained, whole kernel corn, drained, beef consomme or 1 (10 3/4 oz) can beef broth, chunky salsa (i use pace), chili powder, ground cumin, garlic powder or 2 cloves minced garlic

dried black mushrooms, beef flank steak (or skirt steak), vegetable oil, cornstarch, salt, sugar, soy sauce (light or dark ), white pepper, broccoli, green onions or 2 scallions, chicken broth (or cold water), oyster sauce (you can just use soy sauce), cornstarch, chopped garlic cloves, vegetable oil, salt, chicken broth

beef broth, uncooked orzo pasta (9 oz) or 1 1/2 cups rosamarina pasta (9 oz), vacuum-packed whole kernel corn, undrained (such as green giant), diced green chilies, undrained, ro-tel mexican festival tomatoes, drained (if you don tsp like spicy, you can omit the tomatoes or use a less-spicy type), olive oil or 2 tsp vegetable oil, extra-lean beef, sliced (such as stirfry beef), bell pepper , cut into strips (optional), chopped fresh cilantro, sliced black olives (optional)

beef roast , eye of round preferred (if size varies, see notes), kosher salt , less if using table salt, vegetable oil , plus, vegetable oil, black pepper, freshly ground

sliced potatoes , peeled if you wish, carrots, sliced, celery ribs, sliced, fresh green beans, chopped onion, ground beef (i use lean), thyme, salt, pepper, tomatoes, peeled,seeded,and chopped

lean beef -- cubed, red wine, olive or vegetable oil (we use oil), thyme, black pepper, bacon -- diced, garlic -- crushed (i use about 6 cloves of garlic), onion -- diced, mushrooms -- sliced, flour

vegetable oil, lean stewing beef, cut into bite size pieces, flour, red wine, salt, ground black pepper (or to taste), chopped onion, sliced carrot, sliced button mushroom, yukon gold potatoes, peeled and cubed, dried thyme leaves (omit if you prefer, we liked it) (optional), condensed french onion soup, condensed golden mushroom soup, condensed beef broth, chicken broth (or use another can of beef broth), low-fat sour cream (more or less-see notes below ), baked potatoes (i use yukon gold)

flour seasoned in a ziplock bag seasonings for flour are., montreal seasoning, garlic powder ., onion powder ., shake well to mix spices with flour., bacon i like thick cut bacon cut into 1/4 inch pieces., chuck steak 2 lb i like more, cut into bite size pieces., beef broth or beef bouillon granules either works well., stalks of celery chopped ., carrots peeled and sliced into coins., onion diced ., potatoes chopped i like potatoes so i use 3., heaping tsp. of garlic or less to taste., heaping tsp. of freshly ground black pepper ., level tsp of red pepper flakes more or less to taste., seasoned flour after dredging the meat ., water ., corn.(if in season use 1 to 2 cobs shucked of fresh)., stewed tomatoes.(home canned is better if you do that sort of thing )., green beans .(1 to 2 cups of fresh if in season)., peas .(1 to 2 cups of fresh if in season).

keep in mind that you can really vary the ingredients. the only thing to be cautious about is avoiding certain types of vegetables that tend to produce bitter-tasting stock., more onions , quartered. (don tsp bother taking off the skin.) i think yellow onions are nicest for stock, and it s best to have at least 1 yellow, but you can also use a combination including white and red. i use up to about 5 onions., carrots , including their tops (but not the carrot greens), chopped into a few pieces., more leeks (nice but not required), chopped and washed, garlic cloves, in their skin, crushed with the side of a knife blade, celery ribs, coarsely chopped, parsley sprigs, fresh thyme (or dry , if you don tsp have fresh), fresh sage leaves (or some dry, if you haven tsp got fresh), fresh marjoram or oregano sprigs, bay leaves, black peppercorns, sea salt to taste, cold, filtered water, potato, sliced, mushrooms, sliced, more beets (give excellent flavor and color to a vegetarian stock in recipes like french onion soup that often call for beef broth), meat-eaters variation : chicken carcass and other parts (i buy rotisserie chicken, use the meat, and then make stocks from the bones and carcass), avoid adding the following vegetables to stocks, as they tend to make them bitter, broccoli , cabbage, and other cruciferous vegetables, zucchini and other squash

frozen hash browns, thawed (i used the shredded kind), vegetable oil, pepper, ground beef, brown gravy mix, water, garlic salt, frozen mixed vegetables, shredded cheddar cheese, fried onions

vegetable oil, beef chuck boneless top blade steaks, each cut 1-inch thick (about 1 1/2 lbs. total ), water, mixed with, beef bouillon cube (or 1/2 cup beef broth), salt, pepper, egg noodles (or can use 8 ounces), sour cream, dill weed, watercress (to garnish ) (optional)

lean chuck, cut into chunks, onions, chopped, pearl barley, navy/pinto beans , soaked in cold water overnight, carrots, peeled and diced but not small, parsnips, peeled and diced, not small, stewed tomatoes, garlic, minced or chopped finely, vegeta seasoning, cube of beef boullion or use 1 can of low sodium beef broth, mushrooms, chopped, potatoes, peeled and diced, freshly ground black pepper, fresh parsley to garnish and a crusty loaf of bread to go along with it.