42 brown beef oven Recipes

beef stew meat , cut into cubes, plain flour, butter, olive oil, white onions, thinly sliced, tomato paste, bay leaves, mustard powder, brown sugar, lager beer, beef stock, parsley , torn,to garnish, salt and pepper, to taste

brown rice, beef broth, chicken broth, butter, melted, garlic salt, seasoned salt

steaks (or use any kind of beef you desired or use pork steak), salt and pepper (i use seasoned , if you are not using low-sodium soy sauce omit the ), onions, sliced, minced fresh garlic (optional or to taste), favorite barbecue sauce (or use 4 cups homemade bbq sauce), low sodium soy sauce, brown sugar (to taste) (optional)

beef stew meat, onions , cut into eights, carrots, cut into chunks, frozen cut green beans, whole tomatoes, undrained, chopped, water, cornstarch of 1/4 cup dry tapioca, beef flavor instant bouillon, brown sugar, salt, pepper, bay leaves

top round beef steak, 3/4 inch thick, flour, oven cooking bag (20 x 14 ), onion, thinly sliced,separated into rings, crusty rolls, split, prepared chili sauce, chili powder, brown sugar, garlic, crushed, hot pepper sauce

beef top round steak, trimmed and cubed, canola oil, unpeeled potatoes, cut into 1-inch cubes, carrots, cut into 1-1/2-inch chunks, celery rib, cut into 1-inch chunks, onion, cut into 1-inch chunks, chunky stewed tomatoes, quick-cooking tapioca, browning sauce, pepper, frozen peas

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

beef brisket, water, pickling spice, ketchup, cola soft drink, light brown sugar, prepared mustard

lean stewing beef, onions, chopped, flour, olive oil, garlic cloves, crushed, salt, brown sugar, red wine vinegar, parsley, chopped, thyme, ground pepper, beef broth, beer, dijon mustard, worcestershire sauce, mushrooms, halved

beef round steak, cut into 1-inch cubes, carrots, sliced, celery, sliced, onions, diced, water chestnuts, drained and sliced, sliced mushrooms, drained, flour , plus 2 tbsp, sugar, salt, tomatoes, burgundy wine (or use 2 cups water plus 2 tsp instant beef bouillon to substitute the ), apple cider, cranberry juice cocktail, brown sugar (packed), cinnamon sticks

beef, cubed for stew, beef consume, tomato soup, tomatoes 14 1/2 oz, green beans, drained, stalks celery, cubed, potatoes, peeled and quartered, onion, diced, red wine, bread crumbs, tapioca, brown sugar, salt

stewing beef, cream of tomato soup, yellow onions (chopped ), vinegar, brown sugar, worcestershire sauce (or more ), onion soup mix (use as much as desired for flavor), ketchup (optional)

rock sugar or brown sugar, red wine, sized shallots, chopped, chopped garlic, chopped fresh ginger, green onion, chopped, cilantro, fresh thyme, soy sauce, red miso, canola oil, cleaned beef tenderloin, cut into 4 (8-oz) portions, shallots, chopped, chopped garlic, chopped fresh ginger, fresh thyme, leaves only, chanterelles, white wine, mushroom stock, mushroom soy sauce or soy sauce, lemon, juiced, canola oil, truffle oil, salt and pepper, to taste, chicken stock, extra virgin olive oil, onion, small dice, chopped garlic, canaroli rice, white wine, parmesan , plus a little for sprinkling, reserved chanterelle mushroom mixture , from above recipe, roughly chopped, parsley, chopped, chives, chopped, butter, canola oil, salt and pepper, to taste

canned jalapeno bean dip, ground beef browned, taco mix, salsa, pepper jack cheese grated, cheddar cheese grated, tomato diced, onion diced

shallots, minced, garlic cloves, minced, chili powder, smoked paprika (or hungarian paprika), ground cinnamon, dried oregano, kosher salt, first-cut beef brisket , trimmed of fat (or flat-cut), worcestershire sauce, no-salt-added diced tomatoes, dark brown sugar , packed, cider vinegar , kosher for passover

ground beef, egg, cracker crumb, salt, pepper, chopped onion, brown sugar, catsup, nutmeg, dry mustard

short rib of beef, oil , for browning the ribs, red wine, tomato sauce, yellow onion, finely chopped, salt, garlic powder, dried parsley flakes, lemon juice, prepared mustard, worcestershire sauce, green chili peppers, chopped (fresh or canned )

center-cut corned beef brisket, lemon, ends trimmed, onion (about 1/2 lb.), peeled, black peppercorns, whole allspice, dijon mustard, brown sugar