542 canned potatoes beef Recipes

beef, cut into chunks (splurge on the cut if you can), butter, tomato soup, water, carrots, cut into chunks, potatoes, cut into chunks (i don tsp peel carrots or spuds but you can if you like), stalks celery, cut into chunks, onions, cut into chunks, salt, black pepper, fresh parsley, chopped fine, good quality cooking sherry, bay leaves

lean ground beef, sweet peas, corn, canned sliced potatoes, lima beans, onion, thinly sliced, catsup, water (about)

potatoes, olive oil, brown onion, finely chopped, button mushrooms, chopped (about 10), extra lean beef, minced, grated carrot (60g), canned diced tomatoes, low-fat milk (65ml), grated parmesan cheese (20g), flaked sea salt, salt & pepper

beef chuck, beef broth (or good quality canned broth), potatoes , scrubbed and halved, minute tapioca, onion, peeled and cut in eighths, baby carrots, celery rib, sliced, bay leaf, garlic cloves, sliced, ketchup, beer (or other desired liquid ), salt and pepper

beef chuck, cubed, chorizo sausage, garlic, minced, white vinegar, soy sauce, olive oil , or as needed, onion, chopped, green bell pepper, chopped, tomato sauce, peeled and cubed potatoes, drained canned peas, salt, ground black pepper

olive oil, bacon , cut into 1/2-inch strips, rump roast , cut into 6 equal-size pieces, kosher salt, freshly ground black pepper, ground allspice, onions (about 4 medium), peeled and sliced, garlic, peeled and crushed, canned tomatoes, dark beer, light brown sugar, minced fresh thyme, minced fresh rosemary, yukon gold or yellow finn potatoes, peeled and cut into 1 1/2-inch chunks

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...

cooked corned beef or roast beef, cut into about 1 inch cubes, cooked potatoes, a large onion, cut into chunks, a green pepper, cut into chunks, dried thyme, dried dill weed , or to taste, salt and pepper, to taste, grapeseed or vegetable oil, unsalted butter, lindysez note : if using fresh potatoes, russet potatoes work best; but you can use red or yukon gold. peel (no need to peel the red or yukon gold) and cube them, place them in a pot of cold water to cover; bring just to a boil, simmer 2 - 3 minutes then drain; run under cold water to stop the cooking process. you don tsp want the potatoes overcooked, just al;dente. if using simply potatoes, or another refrigerated potato, you can process them as indicated in the recipe. if using frozen potatoes, thaw them before processing, either in the microwave, or if you ve planned ahead, in the refrigerator.

bacon slices chopped, stew meat ( i use a chuck roast and cub it), onion diced, red potatoes cut in half, carrots cut rondel, beef broth, burgundy or red wine (dry)(you can sub with beef broth if you need but the alcahol evrates out), tomato paste, fresh thyme leaves, salt, blk pepper, garlic cloves minced, cornstarch 2 tsp cold water

beef broth or 4 cups vegetable broth, frozen meatballs, frozen cubed hash brown potatoes, canned tomato, diced, frozen carrots, minced garlic clove

beef roast, potatoes, stalks of celery, carrots, canned tomatoes, tomato juice

potatoes, peeled and sliced, carrots, peeled and sliced, uncooked rice, onion, sliced, ground beef or turkey, canned tomatoes, salt and pepper to taste, brown sugar

beef bottom round, browned and drained, onions, chopped, garlic, chopped fine, water, better than bouillon, salt and pepper to taste, mixed, frozen veggies, okra, frozen, sliced (optional), head cabbage, thinly sliced, fresh or dried thyme to taste, tomatoes, canned or fresh (chop in the cuisinart), potatoes cubed, celery, thinly sliced

beef roast or 1 (2 -3 lb) pork roast, potatoes, peeled and cubed, stalks celery, cubed, carrots, cut in chunks, head cabbage, cored and cut in chunks, onion, cut in chunks, either whole tomatoes or 1 (28 oz) can diced tomatoes, salt & pepper

beef stew meat, cut into 1 inch cubes, shortening, water, carrots , slices, peeled potatoes, chopped onion, chopped celery, garlic cloves, minced, salt, worcestershire sauce, paprika, flour, cold water

potatoes (cut lenghwise into 1/2-inch wedges), ground beef, onion, minced fresh garlic (or to taste), green bell pepper, seeded and chopped, jalapeno pepper, seeded and finely chopped (optional), seasoning salt (or use white salt), black pepper, frozen corn, prepared barbecue sauce (or use as much as desired!), shredded old cheddar cheese (can use more )

sirloin tip steak, trimmed and cut into 1 inch cubes, sweet paprika, green pepper, chopped, canned whole tomatoes, chopped, onion, chopped, olive oil, bay leaf, potatoes, peeled & cut in 1 1/2 inch chunks, garlic cloves, minced, pimientos (to garnish ) or roasted red pepper, strips (to garnish), cooked green peas (to garnish )

potatoes,sliced, carrots,sliced, peas,well drained, medim onion1 1/2 lb. ground beef,drained well ., stalks celery,sliced, cream of tomato soup, soup can of water