128597 best cut beef beef dinner Recipes

red potatoes, quartered, fresh baby carrots , halved lengthwise, chopped cabbage, corned beef brisket with spice packet (3-1/2 lb), water, caraway seeds

red potatoes, quartered, carrots, sliced, onion, sliced, corned beef brisket with spice packet (3 lb), water, orange peel strips (3 inches), orange juice concentrate, honey, dijon mustard

beef chuck roast, onion, quartered, beef broth, dry au jus mix, dry italian salad dressing mix (such as good seasons ), salt, ground black pepper

cubed beef stew meat, flour, salt, pepper, vegetable oil, onion, chopped fine, carrot, chopped fine, chopped celery , with a few minced leaves, dried parsley, thyme, beef broth, potatoes, diced, carrots, diced, onions, diced

bacon, olive oil, all-purpose flour, london broil-cut beef, cut into chunks, low-sodium beef stock, burgundy wine, carrots, cut into chunks, potatoes, cut into chunks, mushrooms, sliced, garlic cloves, minced, onion, cut into chunks, dried marjoram, ground thyme, seasoned salt, salt, ground black pepper , or to taste

celery, chopped, onions, chopped, green bell pepper, chopped, ketchup, water, barbeque sauce, cider vinegar, hot pepper sauce, chili powder, salt, pepper, boneless beef chuck roast, trimmed and chopped

onions , spiced or unspiced, carrots, corned beef brisket, malt vinegar, stout beer (such as guinness), mustard seeds, coriander seed, black peppercorns, dill seed, whole allspice, bay leaves, cabbage, rinsed, red potatoes, coarse grain mustard, dijon mustard, horseradish

sirloin beef, french trimmed, sea salt & freshly ground black pepper, olive oil, red onions, halved, heads garlic , plus, garlic cloves, peeled, roasting potatoes, peeled, fresh rosemary sprigs, gingerroot, peeled and diced, robust red wine

ground beef, elbow macaroni, onion, green pepper, corn, cream of mushroom soup, milk, velveeta cheese, sugar, seasoning salt, pepper

corned beef brisket (your favorite brand ), onion, sliced thick, green cabbage, sliced thick, baby carrots, black pepper, coarse ground (i use lawry s seasoned pepper), pickling spices, water

tiny potatoes, beef top round roast , trimmed of all visible fat, vegetable juice cocktail, worcestershire sauce, dried basil, baby carrots, tiny boiling onions or 2 small onions, quartered, stalks celery, sliced diagonally into 1-inch pieces

corned beef brisket, carrots, scraped and cut into 1-inch pieces, stalks celery , cut into 1/2-inch pieces, onion , cut into thin slices, bay leaf, garlic powder, quick barley

beef stew meat, trimmed and cubed, oil, onion, chopped, green pepper, chopped, red pepper, chopped, garlic cloves, chopped, chipotle chile in adobo, chopped (teasing about 20!), chili powder, oregano, mexican is best, ground cumin, crushed red pepper flakes , obviously to suit your own taste, chopped tomatoes , use juice also, tomato paste, beef broth, water, salt and pepper, to taste, shredded cheese, sour cream, chopped jalapeno, chopped onion, snipped cilantro

beef short ribs (bone in ), beef bouillon (i use caldo de res), diced tomatoes, organic or 4 roma tomatoes, diced, yellow onion, chopped, kosher salt, pepper, coarsely ground, baby carrots (approx size), stalks celery, chopped, head cabbage, chopped, pearl barley (approx size)

beef brisket, well -trimmed, red wine, worcestershire sauce, freshly minced garlic, freshly ground white pepper, paprika, bay leaf, olive oil, onions, coarsely chopped, carrots, peeled and finely chopped, lipton onion soup mix, all-purpose flour, salt, beer, golden mushroom soup, ketchup or 1/2 chili sauce, beef broth

beef brisket, oil, soy sauce, strong coffee, ketchup, chili sauce, honey, beef broth or 2/3 cup vegetable broth, garlic cloves, minced

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

cream cheese, corned beef (super thin sliced), green onions, worcestershire sauce, accent seasoning