Hot Beef and Pasta on Caesar Salad

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Directions for: Hot Beef and Pasta on Caesar Salad

Ingredients

Hot Beef And Pasta

1 tsp sesame oil

1 lb(s) flank steak or chicken

2 cup whole wheat spiral pasta

onion, slivered

5 mushrooms, sliced

1 tsp prepared garlic

tsp ginger powder

tsp red crushed chilies

cup teriyaki sauce

can vegetable juice (Clamato juice can be substituted for vegetable juice)

red pepper, slivered

yellow pepper, slivered

2 cup frozen broccoli florets

Caesar Salad

1 head leaf lettuce

3 Tbsp gourmet Caesar salad dressing.

3 Tbsp low fat mayonnaise

Grated parmesan or cheddar cheese

Directions

Hot Beef And Pasta

1. Bring water to a boil in large stove-top pot with lid.

2. Heat oil in a large nonstick frying pan or wok at medium-high.

3. Cut beef into thin strips against the grain. Add to pan. Stir until meat is no longer pink.

4. Place pasta in boiling water and set timer for 10 minutes.

5. Add onion and mushrooms to pan.

6. Add garlic, ginger and crushed chilies to pan.

7. Add teriyaki sauce and vegetable juice to pan and stir.

8. Add red and yellow peppers and broccoli to pan.

9. Drain and rinse cooked pasta in colander.

10. Add pasta to meat pan and stir.

11. Evenly distribute the pasta stir-fry on top of lettuce.

Caesar Salad

1. Tear lettuce into bite size pieces. Arrange lettuce on serving plates.

2. Blend dressing with mayonnaise and drizzle evenly over lettuce.

See more: Pasta, Salad, Main, Beef, Pepper, Vegetables, Stir-Fry, Mushrooms, Quick and Easy, Dinner

Just-Add-Water Kimchi Beef Noodle Soup

Make sure to follow the layering order in this instant noodle soup. As it sits overnight, the roast beef marinates and becomes super flavorful. When you're ready to eat, just add boiling water, wait a few minutes and enjoy being to envy of your office or dorm!
Directions for: Just-Add-Water Kimchi Beef Noodle Soup

Ingredients

2 thin slices deli roast beef, cut into bite-size pieces

2 tsp soy sauce

1 tsp toasted sesame oil

tsp sugar

cup kimchi + 1 tsp juice

heaping tsp beef base (see notes)

package fresh udon noodles (about 3 1/2 oz or 100 g), loosened to separate into individual noodles

cup fresh bean sprouts

1 scallion, greens only, thinly sliced

tsp toasted sesame seeds

Directions

1. Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.

2. When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

Tips and Substitutions

Special equipment: a lidded 16-ounce heat-safe container

You can find fresh udon noodles in Asian markets and some supermarkets. They are usually packaged in portion-size bricks with accompanying soup base packets. If you can't find fresh udon noodles, purchase dried udon noodles, then boil them and rinse in cold water before using in this recipe.

Beef base is a highly concentrated form of stock. You can find it in paste or powdered form next to the bouillon in your grocery store.

Source and Credits

Copyright 2015 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Beef, Korean, Lunch, Quick and Easy, Soup, Vegetables

Pasta with Tomato Braised Beef Shanks

Directions for: Pasta with Tomato Braised Beef Shanks

Ingredients

2 6 to 8-oz beef shanks

2 Tbsp olive oil

2 onions, chopped

4 clove garlic, sliced

2 carrots, chopped

1 cup your favourite red wine

1 28-oz can of whole tomatoes

2 bay leaves

1 Tbsp or so of dried oregano

1 tsp salt

cup kalamata olives, pitted

1 450 g box of penne or any pasta, cooked and drained

1 10-oz package of fresh spinach

Directions

1. Splash the olive oil into a pressure cooker over medium-high heat, sear the beef shanks until brown and crispy on both sides, about 4 minutes each. Remove the shanks to rest on a plate.

2. Splash a bit more olive oil in the pan, add the onions, stirring and cooking to brown, about 5 minutes. Stir in the garlic and carrots. Add the red wine then the tomatoes, breaking them up with your fingers. Toss in the bay leaf, oregano and salt. Bring the works to a full boil then reduce the heat to medium. Fit the lid on the pot, forming a tight seal. Cook allowing the intense internal pressure to dramatically speed up tenderness, about 5 minutes. Then allow the cooking to continue at full steam for about 15 minutes.

3. Remove the cooker from the heat and allow the steam to die down completely before carefully remove the lid. Remove the bones from the shanks, and add the olives, spinach and cooked penne. Dinner is ready, serve and share!

4. For more information, detailed use instructions and safety features consult the manual that comes with your pressure cooker or search for it online.

See more: Easy, Beef, Pasta, Italian, North American, Main, Dinner, Herbs, Vegetables, Cocktails/Alcohol, Fall, Winter, Tomatoes

Veggie or Beef Cheeseburgers with Cold Fruit and Veggies

Ease of Preparation: Easy
Prep Time: 20 minutes
Directions for: Veggie or Beef Cheeseburgers with Cold Fruit and Veggies

Ingredients

1 tsp Olive Oil

of a Medium Size Onion

2 cup Mushrooms

2 cup Eggplant

of a Red and Yellow Pepper (Both colors really add a nice appearance)

2 Eggs

cup 1% Milk

cup Parmesan Cheese

cup Mozzarella Cheese

cup Bread Crumbs

1 Tbsp Prepared Garlic (From a jar)

1 bunch Red or Green Grapes (3/4 lb / 350 gms)

8 Strawberries

lb(s) Cantaloupe (350 g) or any melon in season

2 Celery Stalks

1 Red and or Yellow Pepper

1 lb(s) (450 gms) Baby Carrots

2 cup Broccoli Florets

Cooking Spray

Prepared Veggie Patties

4 Hamburger Patties, Prepackaged (Approximately 1 lb / 450 gms) Optional

4 slices Cheddar Cheese

4 - 6 Multigrain Buns

Directions

1. Take out equipment and ingredients.

2. Heat oil in a small nonstick fry pan at med-high.

3. Finely chop onion adding to pan as you cut.

4. Chop mushrooms, eggplant and peppers, in that order; into very small pieces adding to pan as you cut and stirring as you add. Saut for approximately 5 minutes. Remove from heat and let stand.

5. Combine the following in a large mixing bowl: egg, milk, parmesan cheese, mozzarella cheese, bread crumbs, and garlic. Stir to completely combine.

6. Stir in mushroom mixture until completely combined.

7. Form into patties on waxed paper and set aside in fridge.

8. Meanwhile: Wash grapes, strawberries and the outside of cantaloupe.

9. Cut melon into bite size pieces.

10. Cut celery into sticks, sliver peppers and rinse baby carrots.

11. Rinse broccoli and cut into bite size pieces.

12. Place fruit and veggies on a serving tray.

13. Heat a large nonstick fry pan, sprayed with cooking spray at med-high.

14. Add veggie patties to pan and cook approx 5 minutes each side.

15. Place hamburger patties directly on grill next to veggie burgers and cook approx 5 minutes each side.

16. Top burgers with cheddar cheese, cover pan and remove from heat to let cheese melt.

17. Prepare your favorite toppings for the burgers.

18. Serve on buns with anything you choose.

19. Freeze any burgers you don't eat, for another time.

See more: Cheese, Dinner, Grill, Main, Saute, Mushrooms, Vegetables, Fruit, Rice/Grain, Summer, Tomatoes, Kid-Friendly, Beef, Party Favourites

Anne Burrell's Beef Bourguignon

An aromatic and comforting dish to keep the winter blues at bay.
Directions for: Anne Burrell's Beef Bourguignon

Ingredients

Marinade

5 cloves garlic, smashed

3 fresh bay leaves

2 carrots, peeled and halved

2 ribs celery

1 large onion, peeled and quartered

1 750-mL bottle red wine, such as Burgundy

4 lbs beef chuck, cut into 1-inch chunks

Stew

Extra-virgin olive oil, to coat pan

Kosher salt

cup all-purpose flour

8 oz slab bacon, cut into lardons

1 lb(s) cremini or white button mushrooms, quartered

2 carrots, peeled and cut into 1/4-inch dice

2 ribs celery, cut into 1/4-inch dice

2 cloves garlic, finely chopped

1 large onion, cut into 1/4-inch dice

cup tomato paste

3 - 4 cups beef stock

3 - 4 leaves fresh bay leaves

1 bundle fresh thyme

1 lb(s) red bliss potatoes

bunch fresh chives, finely chopped, for garnish

Crusty bread, for serving

Directions

Marinade

1. Combine the garlic, bay leaves, carrots, celery, onions and wine in a large bowl or container. Add the beef; cover and let sit in the refrigerator at least 4 hours or overnight. (This is a really important step: it makes a huge flavor difference.)

Stew

1. For the stew: Remove the beef from the marinade. Strain the veggies and bay leaves from the marinade and discard. Reserve 2 cups of the marinade.

2. Preheat the oven to 350 F.

3. Coat a large, wide pan or Dutch oven with olive oil and bring to medium-high heat. Sprinkle the beef with salt and toss with the flour; do not flour the beef until you're ready to brown it. Add the flour-coated beef to the hot pan, but be sure to not crowd the pan; you will need to work in four batches. Brown the meat well on all sides, 12 to 15 minutes. Remove from the pan to a baking sheet.

4. After the first two batches, deglaze the pot with 1/2 cup of the reserved marinade, scraping up any browned bits. Drain the liquid into a small bowl. Add more olive oil to the pan to coat and cook the remaining two batches of meat. Add the meat to the baking sheet. Deglaze the pan with 1/2 cup marinade, scraping up any browned bits.

5. Add the bacon and cook until it gets brown and crispy, about 5 minutes. Toss in the mushrooms, carrots, celery, garlic and onions, and season with salt. Cook until the mixture starts to soften and becomes very aromatic, about 10 minutes. Add the tomato paste and cook, 1 to 2 minutes. Add the remaining 1 cup marinade and deglaze the pan, stirring up any browned bits, 1 minute. Add the beef. Stir to combine and cook until the wine has reduced by half, 1 to 2 minutes. Add enough of the beef stock to just cover the surface of the beef. Toss in the bay leaves and thyme bundle. Cover the pan, bring the liquid to a boil and put in the oven.

6. Cook the beef for 2 hours. During the last hour of cooking time, add the potatoes. Cover the pan with the lid and put the stew back in the oven to cook for an additional hour.

7. Remove the pot from the oven and skim off any excess grease from the surface of the stew. Garnish with the chives and serve with crusty bread to sop up all the sauce.

See more: Vegetables, Beef, Comfort Food, Winter

Grilled Beef Satay

This easy main is marinated in a yogurt, ginger, curry and garlic sauce for 2 hours before being grilled to perfection.
Directions for: Grilled Beef Satay

Ingredients

1 lb(s) beef tenderloin, cut into 2-inch strips

20 wooden skewers, soaked in water 30 minutes

1 cup plain yogurt

1 tsp freshly grated ginger

1 tsp minced garlic

1 Tbsp curry powder

lemon, juiced

Vegetable oil, for grilling

Cilantro leaves, for garnish

Directions

1. Thread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.

2. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve piled on a large platter garnished with cilantro.

See more: Yogurt, Beef, Appetizer, Asian, Grill

Beef Stew with Root Vegetables

Tender morsels of beef are combined with carrot, parsnip and turnip for a satisfying stew.
Directions for: Beef Stew with Root Vegetables

Ingredients

3 Tbsp olive oil

1 Tbsp butter

2 lb(s) beef stew meat

3 cloves garlic, minced

1 medium onion, diced

1 can or bottle beer

4 cups beef broth, more as needed

1 Tbsp Worcestershire sauce

2 - 3 Tbsp tablespoons tomato paste

1 tsp sugar

Tbsp paprika

tsp kosher salt

Freshly ground black pepper

2 carrots, roughly sliced

2 parsnips, roughly sliced

1 small turnip, roughly sliced

2 Tbsp all-purpose flour, optional

Minced fresh parsley, for garnish

Directions

1. Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.

2. Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.

3. If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.

4. To finish, add the parsley and stir through the stew.

See more: Beef, Dinner, Main, Vegetables

Lynn Crawford's Beef Bourguignon

Directions for: Lynn Crawford's Beef Bourguignon

Ingredients

cup all purpose flour

2 lb(s) beef stewing meat, cut into 1 cubes

6 Tbsp butter

2 cup Burgundy or other red wine

2 cup beef broth

6 sprig thyme

3 pieces bay leaves

cup parsley, chopped

5 clove garlic, finely chopped

1 large onion, peeled and cut into medium dice

4 medium carrots, peeled and cut into coins

1 lb(s) new potatoes cut in quarters

lb(s) button mushrooms

Directions

1. Place the flour in a large bowl. Season the flour with salt and pepper. Add the beef, toss to coat well.

2. Melt 2 tablespoons of butter in a large heavy bottom pot over high heat. Working in batches, add the beef to pot and saut until brown about 5 minutes. Return to pot. Add the red wine, making sure to scrape the bottom of the pot. Reduce wine by half. Add the broth, thyme and bay leaves. Cover and simmer beef for 45 minutes.

3. In a large skillet over medium high heat melt 2 tablespoons of butter. Add the onions and saut until golden brown then add the mushrooms and saut for 2 minutes. Add the garlic, carrots and potatoes. Season the vegetables for 5 minutes.

4. Transfer the vegetables mixture to beef pot and mix well. Cover the pot and simmer for 30 minutes until the beef and vegetables are tender. Uncover the pot and bring to the boil until stew thickens to a sauce consistency. Add parsley and season with salt and pepper.

See more: Fall, Vegetables, Beef, Winter, Main, Saute, French, Dinner

Nancy Fuller's Slow Cooker Beef Stew

Set it and forget it! A little prep up front goes a long way with this recipe. In 8 hands-off hours, you'll be served a hearty, tender meal fit for a king.
Directions for: Nancy Fuller's Slow Cooker Beef Stew

Ingredients

1 cup plus 3 Tbsp all-purpose flour

Salt and freshly ground black pepper

2 lb(s) boneless chuck, cut into 1-inch cubes

4 slices bacon

3 Tbsp olive oil, optional

3 Tbsp butter

2 Tbsp tomato paste

3 cups beef broth

1 lb(s) baby multi-colored beets with tops, peeled and tops removed

1 lb(s) rainbow carrots with tops, peeled and tops removed

1 lb(s) multi-colored Peewee potatoes

1 pt Brussels sprouts, chopped

2 cups good red wine

cup fresh parsley

2 tsp Worcestershire sauce

1 tsp whole allspice

5 cloves garlic

3 bay leaves

1 medium onion, chopped

Directions

1. Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.

2. Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns.

3. Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker.

4. Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours.

5. Serve in bowls sprinkled with the reserved bacon.

See more: Vegetables, Beef, Dinner, Comfort Food, Main, Potatoes, Slow Cook

Chicken and Beef Fajitas

Warm flour tortillas filled with grilled beef and chicken are great for lunch or dinner.
Directions for: Chicken and Beef Fajitas

Ingredients

Marinade

cup olive oil

cup chili powder

3 Tbsp Worcestershire sauce

1 Tbsp ground cumin

tsp red pepper flakes

3 clove garlic, minced

Juice of 3 limes

1 Tbsp sugar

1 tsp salt

tsp black pepper

Meat

3 lbs boneless, skinless chicken breasts

3 lbs skirt steak

Pico de Gallo

5 plum (Roma) tomatoes

3 jalapeno peppers

large (or 1 small) onion

1 bunch fresh cilantro

lime

Salt

Fajita Vegetables

2 medium onions, halved and sliced

1 green bell pepper, seeded and sliced into strips

1 orange bell pepper, seeded and sliced into strips

1 red bell pepper, seeded and sliced into strips

1 yellow bell pepper, seeded and sliced into strips

2 Tbsp olive oil

Salt and freshly ground black pepper

Fixins

30 - 40 flour tortillas

Fiesta Beans, recipe follows

1 lbs grated Cheddar cheese

1 8-oz container sour cream

5 limes, sliced into wedges

Fiesta Beans

2 lb(s) dried pinto beans

6 cloves garlic, minced

2 green bell peppers, seeded and diced

2 orange bell peppers, seeded and diced

2 red bell peppers, seeded and diced

1 onion, diced

1 ham hock (or 6 slices thick-cut bacon, cut into pieces)

1 Tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 tsp black pepper

Directions

Marinade

1. In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.

Meat

1. Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.

Pico de Gallo

1. Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.

Fajita Vegetables

1. Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.

Fixins

1. When ready to cook, preheat the grill to high heat.

2. Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.

3. Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.

4. Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.

5. To put it all together: Pile the veggies on a platter. Slice the chicken and beef.

6. For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.

Fiesta Beans

1. Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.

2. Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

See more: Vegetables, Chicken, Beef, Dinner, Appetizer, Grill, Lunch, Main, Mexican, Poultry

Beef Tenderloin

The following recipe was provided by a competitor from Food Network's Dinner Party Wars. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
Directions for: Beef Tenderloin

Ingredients

cup olive oil

cup maple syrup

1 tsp sea salt

2 lb(s) premium beef tenderloin roast; tied, centre cut

6 whole ripe fresh figs, cut in half

18 small whole shallots, peeled (10 oz/300 g)

1 cup ruby port

cup balsamic vinegar

1 Tbsp fresh thyme, minced, about 8 sprigs

cup unsalted butter, cold

Salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 325F (160C).

2. Rub meat with cup of Maple Syrup.

3. Heat 1 tbsp (15 mL) olive oil in an ovenproof medium-size skillet on high heat. Sear tenderloin on all sides, about 1 minute per side.

4. Transfer tenderloin to plate and tent with foil.

5. In the same skillet, add 1 tbsp (15 mL) olive oil and sear fig halves for 2 minutes per side, or until caramelized. Remove and reserve with tenderloin.

6. In the same skillet add 1 tbsp (15 mL) olive oil and shallots and cook for 8 to 10 minutes or until soft.

7. Add port, balsamic vinegar and thyme and bring liquid to a boil.

8. Place tenderloin on top of the shallots and place figs around the tenderloin. Bake on middle rack in oven for 50 to 65 minutes or until desired doneness. For medium-rare, bring internal temperature to approximately 140F (60C); or medium, 160F (70C).

9. Remove tenderloin and figs and tent with foil. Reserve.

10. Bring remaining sauce to a boil and reduce to cup (125 mL).

11. Whisk in butter. Season with salt and pepper to taste.

12. Cut tenderloin into 6 pieces, plate with figs and shallots and spoon sauce over tenderloin.

See more: Main, Dinner, Beef, Bake

Braised Beef Cheek Sliders

Recipe by Chef Kevin Sinclair of the Thompson Toronto Hotel.
Directions for: Braised Beef Cheek Sliders

Ingredients

1 oz (28 g)vegetable oil

lb(s) (230 g) beef cheek

2 L beef stock

6 oz (170 g) black beans

1 oz (14 g) extra virgin olive oil

1 chipotle chili

10 slider buns

2 Tbsp tomatoes, sliced

5 oz (140 g) mustard greens

Directions

1. Heat oil at medium heat in a pot. Sear the surface of the beef cheek, cover and simmer in beef stock on low heat for a minimum of 5 hours. Remove the beef cheek when tender.

2. Place cooked black beans in a blender with extra virgin olive oil and chipotle chili. Pure until it is smooth and season with salt and pepper.

3. Toast and butter slider buns until they are golden brown.

4. Layer the buns with the black bean sauce, sliced tomatoes, mustard greens and beef cheek.

See more: Appetizer, Beans, Beef, Party Favourites, Slow Cook

Slow Simmered Beef with Potatoes

A comforting slow-cooked meal.
Directions for: Slow Simmered Beef with Potatoes

Ingredients

7 - 8 Tbsp extra-virgin olive oil

2 - 3 lb(s) stew beef, at room temperature

Salt

1 quart beef stock

1 onion, quartered

2 bay leaves

3 cloves garlic, crushed

2 Tbsp tomato paste

1 Tbsp coarse black pepper

2 cups dry red wine

2 lb(s) potatoes, peeled and sliced 1/2-inch thick or cut into wedges

2 - 3 Tbsp rosemary, finely chopped

Directions

1. Drizzle the beef with 4 to 5 tablespoons of the olive oil and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325F). Cool and store. Reheat over medium heat or in a moderate oven.

2. To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

See more: Beef, Dinner, Potatoes

Low Sodium Hearty Beef and Barley Soup

Directions for: Low Sodium Hearty Beef and Barley Soup

Ingredients

1 Tbsp (15 mL) vegetable oil

lb(s) (340 g) boneless grilling steak cut into bite size cubes

1 medium carrot, chopped

1 medium onion, chopped

1 stalks celery, chopped

1 clove garlic, chopped

1 box (900 mL) CAMPBELL'S No Salt Added Ready to Use Beef Broth

cup (60 mL) pot barley

1 Tbsp (15 mL) balsamic vinegar

1 green onion, thinly sliced

Directions

1. Brown beef with oil heavy bottomed sauce pan or Dutch oven at medium-high heat.

2. Stir in carrot, onion, celery and garlic. Cook for 5 minutes.

3. Add broth, barley and vinegar. Heat to a boil. Reduce heat to low and cook covered for 30 minutes. Served with green onion sprinkled on top.

4. View more quick and easy Campbell's recipes.

See more: Beef, Rice/Grain, Vegetables, Soup, Winter, Comfort Food, Main, Dinner, Quick and Easy

Beef Mole Tacos and Baja Halibut Fish Tacos

Surf and turf tacos, one served with homemade pico de gallo and the other a spiced red cabbage garnish.
Directions for: Beef Mole Tacos and Baja Halibut Fish Tacos

Ingredients

Beef Mole Tacos

3 cups (750 mL) beef stock

3 poblano peppers, quartered

2 Tbsp (30 mL) Mexican bittersweet chocolate, grated

1 Tbsp (15 mL) ground coriander

Tbsp (7.5 mL) ground cumin

1 Tbsp (22.5 mL) ground cinnamon

Tbsp (7.5 mL) ground allspice

2 tomatillos, husk removed and quartered

4 cherry tomatoes, cut in halves

onion, diced

cup (125 mL) peanuts

cup (125 mL) raisins

cup (75 mL) pumpkin seeds

cup (60 mL) sesame seeds

cup (125 mL) grapeseed oil (reserve 1 Tbsp/15 mL)

1 Tbsp (15 mL) salt

1 lb(s) (454 g) beef tenderloin, cut into 1.5-inch (4 cm) long strips

4 - 6 corn tortillas, grilled or warmed

cup (60 mL) queso fresco, grated

Pico de Gallo & Assembly

2 green onions, thinly sliced

3 cherry tomatoes, quartered

1 lime, juiced

1 Tbsp (15 mL) olive oil

Salt and pepper

Beer Battered Halibut

1 cup (250 mL) all-purpose flour

1 cup (250 mL) beer

1 lb(s) (454 g) halibut, cut into strips about 2-inches (5 cm) long

Vegetable oil for deep frying (2-3 inches/5-7.5 cm) deep

Salt and pepper

2 Tbsp (30 mL) sour cream

2 Tbsp (30 mL) mayonnaise

1 tsp (5 mL) Sriracha hot sauce

4 - 6 corn tortillas

1 radish, thinly sliced into matchsticks

2 Tbsp (30 mL) coriander leaves

Red Cabbage Garnish & Assembly

red cabbage, shredded

1 Tbsp (15 mL) coriander, chopped

1 Tbsp (15 mL) rice wine vinegar

Tbsp (7.5 mL) canola oil

1 pinch salt and pepper

Directions

Beef Mole Tacos

1. In a small saucepan bring the beef stock to a simmer add the poblano pepper and Mexican chocolate, cook for 25-30 minutes.

2. While the chocolate mixture is cooking, blend all of the remaining ingredients (except the reserved oil, beef tenderloin, tortillas and queso fresco) in the food processor.

3. Add the blended mixture into the chocolate mixture in the saucepan and cook on low heat for 20-30 minutes to further develop the flavours.

4. Heat a cast iron pan on medium high. Sear beef strips in 1 Tbsp (15 mL) of grapeseed oil.

5. Add enough Mole to the pan so that the beef is covered, about 2-3 Tbsp (30-45 mL). If the Mole is too thick, thin with a little water and glaze the beef. Remaining Mole can be refrigerated for 3-4 days or frozen for 4 weeks.

Pico de Gallo & Assembly

1. In a stainless steel bowl, add green onion and cherry tomatoes.

2. Add lime juice and olive oil, mix and season with salt and pepper. Set aside.

3. For the Beef Mole Tacos, spoon a generous of Beef Mole on the warm tortilla and top with the Pico de Gallo.

4. Top with a sprinkle of Pico de Gallo and serve immediately.

Beer Battered Halibut

1. Using a whisk, blend the flour and beer, there should not be any lumps.

2. Place halibut in the beer batter.

3. In a large pot, add oil and heat to 375F (190C). Cook the battered halibut for 5 minutes or until golden brown.

4. Drain the fish on a paper towel lined tray and season with salt and pepper.

5. In a separate bowl, mix the mayonnaise, sour cream and Sriracha hot sauce. Set aside for assembly.

Red Cabbage Garnish & Assembly

1. In a bowl, add cabbage, coriander, vinegar, oil salt and pepper and marinated for a minimum of 30 minutes before assembling the tacos.

2. On a warm tortilla, spread a little bit of the Sriracha mayonnaise followed by the crispy halibut and the cabbage slaw. Finish with a few pieces of radishes and fresh coriander leaves.

3. Tip: To assemble the tacos you must grill fresh corn tortillas or place them on an open flame for a few seconds to warm them and bring out the freshness and natural flavours.

4. Tip: On the side of the taco plate, I like to garnish with sliced avocado and wedges of fresh lime.

See more: Beef, Dinner, Fish, Hot and Spicy, Main, Mexican, Nuts, Seafood, Tomatoes, Vegetables

Beef Aristocratic Chinese Style Chow Mein

Directions for: Beef Aristocratic Chinese Style Chow Mein

Ingredients

Beef Aristocratic Chinese Styl

6 oz Flank steak

3 oz Broccoli florets

3 oz Cauliflower

1 oz Carrot, sliced

5 Sugar peas, cut into pieces

2 stalks Celery

2 oz Fresh mushrooms, sliced

Onion, shredded

8 oz Fresh chow mein noodles (look for them in the cooler section of the supermarket, next to the tofu)

1 cup Canned chicken broth

tsp Crushed garlic

1 tsp Chinese cooking wine

Seasoning

tsp Chicken broth mix

tsp Light soy sauce

tsp sugar

2 drops Sesame oil

tsp Cornstarch

1 Tbsp Water

1 Tbsp Oil (added last)

Sauce

2 Tbsp Oyster sauce

tsp Light soy sauce

1 dash White pepper

1 tsp Dark soy sauce

2 drops Sesame oil

tsp Chicken broth mix

tsp Cornstarch

2 Tbsp Water

Cooking Intstructions

Directions

Beef Aristocratic Chinese Styl Seasoning Sauce Cooking Intstructions

1. Mix together the seasoning ingredients, except for the oil. Cut flank steak into thin slices at a slant against the grain, and stir with the seasoning to coat. Add the oil and stir. Let stand for 15 minutes.

2. Prepare the sauce in a bowl, and set aside.

3. Cut the vegetables into bite size.

4. Boil 3 cups of water. Add tsp. salt. Add egg noodles for 30 seconds, and drain.

5. Heat 2 tbsp. oil in a large frying pan. Pan fry the noodles on medium heat. Fry both sides until crispy. Place noodles into a shallow serving dish and set aside.

6. While noodles are frying, boil 4 cups of water in a large saucepan, and add tsp. (3 ml) salt. Add the vegetables, blanch them for a few seconds, and drain.

7. Heat 2 tbsp. of oil in a deep skillet or wok, and fry steak until medium. Set the steak to one side of the pan, and stir-fry the onions and garlic on the other side until the onions are soft.

8. Add the vegetables and sprinkle with the cooking wine. Pour in chicken sauce. Bring to a boil, and add the sauce to thicken.

9. Top the noodles with the beef and vegetable mixture, and serve piping hot!

VARIATIONS: Instead of steak, try making the dish with chicken, shrimp, or barbecue pork.

See more: Vegetables, Dinner, Chinese, Chinese New Year, Beef, Main

Ginger Beef with Fried Rice and Asparagus

Delicious ginger beef with rice and veggies.
Directions for: Ginger Beef with Fried Rice and Asparagus

Ingredients

1-1/2 cups basmati rice

3 cup water

2 eggs

cup cornstarch

2-3 cups canola or peanut oil

1-1/2 lb flank steak

1 - 2 green onions

2 Tbsp prepared ginger

1 large carrot

1-1/4 cup VH dry garlic sauce

1 Tbsp bouillon powder

1 Tbsp parsley

pinch of pepper

0/10 tsp curry powder

20 stalks of asparagus

1 Tbsp water

1 tsp Mrs. Dash Original Table Blend

Directions

1. Combine rice and water in a microwave safe pot with lid. Cook at high 10 minutes, then medium 10 minutes. Lift rice with a fork cover and refrigerate.

2. Beat eggs in a small mixing bowl and place cornstarch on a large piece of wax paper.

3. Pour oil into wok or stove top pot with high sides, at high heat. Place a wooden spoon into the oil. Oil is ready when bubbles briskly run up the side of the spoon.

4. Slice steak across the grain into narrow strips. Coat beef in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack. (this can be done in advance if you like)

5. Heat a small amount of oil in a large nonstick fry pan at medium heat. Finely chop green onions adding to pan as you cut. Add ginger. Grate carrots directly into pot. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.

6. Heat a large non stick fry pan at medium. Spray with cooking spray. Finely chop celery adding to pan as you chop.

7. Combine cooked rice, bouillon powder, parsley, pepper and curry powder into pan with celery. Stir to combine. Reduce heat to medium-low.

8. Wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid. Add water and spice, then cover. Microwave at high for 5 minutes. Let stand.

9. Toss cooked beef into sauce, stir to coat, then serve.

See more: Dinner, Fry, Vegetables, Beef, Rice/Grain, Main

Bun Bo Hue (Vietnamese Beef and Pork Noodle Soup)

This spicy and slightly sweet soup hails from the city of Hue located in central Vietnam, which has long been associated with cuisine fit for the former royal court. Bun (rice noodles) and bo (beef) both play their part in this incredibly complex lemongrass-perfumed dish. Maybe not as well-known as pho-another delightful Vietnamese noodle soup-bun bo hue relies on a rich stock made with both beef and pork bones, lemongrass and a sweet, sour and salty homemade condiment-called satay-for all its charm.
Directions for: Bun Bo Hue (Vietnamese Beef and Pork Noodle Soup)

Ingredients

Broth

5 lb(s) oxtail and/or beef marrow bones

1 lb(s) boneless beef shin (or flank steak)

2 lb(s) pork hocks (not smoked), cut crosswise 1-inch thick (or pork neck bones)

1 yellow onion, peeled and halved through the root

Kosher salt

10 stalks lemongrass

2 tsp shrimp paste

Satay

cup vegetable oil

2 tsp annatto seeds

cup minced shallots

2 Tbsp minced garlic

2 Tbsp chile flakes

3 Tbsp fish sauce, plus more to taste

5 tsp sugar, plus more to taste

Salt

2 lb(s) thick round rice noodles (see note)

4 scallions, sliced

1 medium white onion, very thinly sliced and soaked in ice water for 20 minutes

1 cup cilantro leaves, roughly chopped

Serving suggestions: bean sprouts, Thai basil laves, very thinly sliced red cabbage, lime wedges

Directions

Broth

1. lace a large colander in the sink. Place the oxtails, marrow bones, beef shin and pork hocks in a large (at least 8-quart) pot. Cover with cold water and bring to a boil over high heat. Let boil for a few minutes, then remove from the heat. Scoop out the bones and meat into the colander and discard the water. Wash the pot. Rinse off the bones and meat and put them back into the pot. Fill with fresh cold water to cover by 1 inch. Add the yellow onion halves and 1 tablespoon salt. Bring to a boil and reduce to a simmer. Periodically skim the foam and some, but not all, of the fat. Simmer until the meats are tender but not falling apart, 1 to 1 1/2 hours, then remove the beef shins and pork hocks. (Do not remove the oxtails or pork neck bones at this stage, if using.) When the meats are completely cool, wrap them in plastic wrap and refrigerate until ready to serve.

2. Meanwhile, cut the tops off of the lemongrass stalks, about 6 inches from the base, and discard. Smash 6 of the bottom stalks with a meat pounder to bruise and open up the lemongrass. For the remaining 4 stalks, peel off 2 or 3 layers until you reach the smoother, more tender core. Quarter the peeled stalks lengthwise and then slice thinly across. Reserve the sliced lemongrass for the satay.

3. Add the bruised lemongrass stalks to the broth and continue to simmer until the broth has reduced by about 10 percent from its original amount, about 1 more hour, then strain the broth into a clean pot. If using, pick the meat from the cooled oxtail and pork neck bones (save the beef shins and pork hocks for later) and reserve; discard the bones, onion and lemongrass.

4. Bring the shrimp paste and 2 cups water to a simmer in a small saucepan, then let simmer for 5 minutes. Skim off the foam. Remove from the heat and let sit for 15 minutes for the fine solids to settle to the bottom. Pour the shrimp water into the large pot of stock, leaving the fine solids behind.

Satay

1. Heat the vegetable oil in a medium skillet over medium heat. Add the annatto seeds and let the seeds infuse the oil and turn it red, about 1 minute. Scoop out the seeds with a spoon and discard. Add the shallots to the annatto oil and cook until starting to brown, about 2 minutes. Add the garlic, chile flakes and the reserved chopped lemongrass and cook until the garlic starts to brown, about 3 minutes. Add 2 tablespoons fish sauce, 4 teaspoons sugar and 1/2 teaspoon salt. Stir to incorporate and then cook, stirring occasionally, until the mixture is sticky and thickened slightly to the texture of loose jam. (The satay is done when a spoon dragged across the bottom of the skillet leaves a trail and the oil begins to separate from the solids.) Turn off the heat and remove half of the satay for serving. Add about 1 cup of the broth to the remaining satay in the skillet and bring to a simmer. Simmer for 5 minutes to infuse, then strain back into the pot with the broth.

2. Add the remaining tablespoon fish sauce, teaspoon sugar and 2 teaspoons salt to the broth. Simmer for 15 minutes for the flavors to meld. Add the pork hocks back into the simmering broth to re-warm, and slice the beef shin meat . Before serving, taste the broth and add more seasoning, if necessary.

3. Meanwhile, bring a large pot of water to a boil and cook the noodles according to the manufacturer's instructions. Drain very well, and divide among 8 bowls. Top each bowl with a pork hock, if using, some slices of shin, some oxtail and pork neck meat, if using; top with scallions, white onion and cilantro. Pour hot broth into the bowls to completely cover the noodles.

4. Serve with the reserved satay and suggested garnishes on the side.

Tips and Substitutions

The rice noodles for this dish can be found in Chinese and Southeast Asian markets. They are similar to spaghetti in shape and thickness. Often "Bun Bo Hue" will be printed on the noodle package.

Source and Credits

Copyright 2016 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Asian, Beef, Herbs, Hot and Spicy, Pork, Seafood, Shellfish, Soup

Zinfandel Braised Beef Shanks

Directions for: Zinfandel Braised Beef Shanks

Ingredients

2 6 to 8-oz cross-cut beef shanks

a splash of extra virgin olive oil

2 onions, chopped

4 clove garlic, peeled

2 carrots, chopped

1 750 mL bottle of any zinfandel or red wine

2-3 large sprigs of rosemary, fresh

1 tsp peppercorns

1 tsp salt

1-2 bay leaves

1 cup prunes

Directions

1. Splash the oil into your favourite heavy skillet and heat over medium high heat. Sear the beef until browned, crispy and delicious, about 5 minutes then flip and sear the second side. Transfer to a slow cooker. Pile in all the remaining ingredients, cover and cook on high for six hours or low for eight hours. Serve and share.

See more: Easy, Beef, Main, Dinner, Winter, Fall, Cocktails/Alcohol, Vegetables, Slow Cook

Roast Beef Tenderloin with Remoulade Sauce

Delicious beef with a herb infused sauce, you won't believe how easy this is!
Directions for: Roast Beef Tenderloin with Remoulade Sauce

Ingredients

Roast Beef Tenderloin

1 beef tenderloin, about 2 pounds/1 kg, at room temperature

1 Tbsp olive oil

Salt and pepper

Remoulade Sauce

1 egg yolk

tsp Dijon mustard, more to taste

1 tsp anchovy paste

tsp tarragon vinegar

cup olive oil

cup peanut or safflower oil

2 to 3 tablespoons chopped gherkins

2 Tbsp capers

1 Tbsp chopped parsley

1 Tbsp chopped chervil

2 Tbsp chopped tarragon

Freshly ground black pepper

Lemon juice

Salt

Directions

Roast Beef Tenderloin

1. Heat the oven to 400F/200C. Weigh the meat and roast it twelve minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before carving.

Remoulade Sauce

1. Whisk together the egg yolk, mustard, anchovy paste, and vinegar. Add the olive oil drop by drop, whisking constantly. Then whisk in the peanut oil. The mixture should be very thick.

2. Stir in the gherkins, capers, and herbs. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemons. Makes 1 cup. Serve spooned over roast beef.

See more: French, Eggs/Dairy, Beef, Main, Roast

Vietnamese Beef Pho

Directions for: Vietnamese Beef Pho

Ingredients

For Broth

1 large onion, peeled and cut in half

1 inch fresh ginger, sliced

3 whole cloves

1 clove star anise

1 small cinnamon stick

8 cup beef stock

For Assembly

8 oz vermicelli rice noodles, cooked following package instructions

12 oz raw beef flank, thinly sliced

2 cup bean sprouts, washed

cup whole Thai or Italian basil leaves

1 lime, quartered

hoisin sauce

1 Sriracha sauce

Directions

For Broth

1. For the broth, heat a soup pot on high heat. Sear the onion, flat-side down until dark brown, turning occasionally (this will add a smokiness to the broth). Add the ginger, spices and beef stock and bring up to a simmer. Simmer, loosely covered, for 15 minutes. Strain and return the broth to a simmer.

2. While soup is simmering, arrange assembly ingredients on plates or a platter.

For Assembly

1. To assemble, place about a cup of hot rice noodles in each bowl (immerse cooked noodles into a pot of simmering water, or the broth, to heat). Arrange slices of beef flank over the noodles and ladle 2 cups of simmering broth into each bowl, pouring over the beef. Let everyone garnish their own soup with the bean sprouts, basil (torn into the bowl), lime juice, hoisin and Siracha (watch out the Siracha gets really hot by the time you reach the bottom of the bowl!)

See more: Asian, Hot and Spicy, Beef, Rice/Grain, Pasta, Main, Lunch, Dinner

Cowabunga Beef Burgers with Yummy Yammy Fries

Directions for: Cowabunga Beef Burgers with Yummy Yammy Fries

Ingredients

Barbecue Sauce

cup ketchup

2 Tbsp molasses

2 Tbsp freshly squeezed lemon juice

3 Tbsp mesquite spice rub (see Tip)

Mushrooms

1 Tbsp olive oil

4 cup thinly sliced cremini or button mushrooms

Patties

2 lb(s) (907 g) extra-lean ground sirloin

3 slices (raw) reduced-salt bacon, finely minced

8 soft, whole-wheat hamburger buns

8 light cheddar cheese slices

Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.

Yummy Yammy Fries

2 Tbsp grated Parmesan cheese

tsp ground cumin

tsp chili powder

tsp paprika

tsp chipotle chili powder (see Tip)

tsp garlic powder

tsp onion powder

4 medium sweet potatoes

3 Tbsp olive oil

Directions

Barbecue Sauce

1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium heat, stirring often, for about 5 minutes. Let cool.

Mushrooms

1. Heat olive oil over medium-high heat in non-stick skillet. Add mushrooms and cook until tender, about 6 minutes. Remove from heat and keep warm.

Patties

1. Preheat gas grill to high setting. To make patties, combine beef, minced bacon, and 2 tbsp barbecue sauce in a large bowl. Mix gently using your hands. Shape meat into 8 patties.

2. Brush grill rack lightly with oil or spray with cooking spray. Grill burgers over hot coals until cooked through, about 5 minutes per side. Be careful not to overcook them or theyll be dry. Baste both sides of burgers with barbecue sauce during last couple minutes of cooking.

3. Top with cheese slices, close lid, count to 10 and remove from heat! Serve burgers on whole wheat rolls with sauted mushrooms and your favourite burger toppings.

Yummy Yammy Fries

1. Combine all spices: grated Parmesan cheese, ground cumin, chili powder, paprika, chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.

2. Preheat oven to 450F. Wash potatoes and pat dry with paper towels. Do not peel them.

3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.

4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you dont over-bake them, or theyll be soggy.

See more: Potatoes, Main, Dinner, Beef, Bake, Grill

Beef Enchilada Casserole with Tomato Avocado Salad

Directions for: Beef Enchilada Casserole with Tomato Avocado Salad

Ingredients

Beef Enchilada Casserole

675 g ground beef (90%lean) or half moose, half beef

1 small onion

1 can (127ml) chopped green chilies

1 grated carrot (can use broccoli or peas turned in a food processor or cooked and mashed)

1 can cheddar cheese soup

1 cup chunky salsa

cup grated low-fat Cheddar

cup grated part-skim mozzarella cheese

12 oven-ready lasagna noodles

1 cup water (or milk)

cup grated low-fat Cheddar

cup grated part-skim mozzarella

Aluminum foil

Tomato Avocado Salad

2 avocadoes (400g)

4 Roma tomatoes

2 green onions

1 Tbsp olive oil

tsp prepared garlic

tsp salt

tsp lemon pepper

Directions

Beef Enchilada Casserole

1. Preheat oven to 350F.

2. Brown meat in a large nonstick frying pan or wok, at medium high.

3. Stir until meat is no longer pink.

4. Chop onion finely while meat is browning and add to meat gradually as you cut.

5. Add chilies, (carrot, broccoli or peas), soup, salsa and cheeses to cooked meat.

6. Stir until well mixed.

7. Layer in a rectangular lasagna or cake pan in this order:

8. 1/3 dry noodles and 1/3 sauce. Do this 2 more times.

9. Drizzle water all over and top with grated cheese.

10. Cover tightly with foil and bake in hot oven. Set timer for 50 minutes.

11. When timer rings for the casserole take it out and let stand for 5 minutes before serving.

Tomato Avocado Salad

1. Cut avocadoes and tomatoes into small pieces.

2. Chop onions into small chunks and toss together in a salad bowl.

3. Drizzle with oil, garlic and spices.

4. Cover and refrigerate until serving. (Can be thrown on a bed of washed lettuce).

See more: Dinner, Quick and Easy, Beef, Bake, Vegetables, Lunch, Main, Pasta, Cheese, Mexican

Sweet-and-Sour-Braised Beef with Prunes

Directions for: Sweet-and-Sour-Braised Beef with Prunes

Ingredients

2 Tbsp vegetable oil

3 lb(s) lean stewing beef

2 onion, thinly, sliced

2 stalks celery, thinly, sliced

2 cloves garlic, minced

2 cup dark beer, or, beef, stock

2 cup beef stock

cup cider vinegar

2 Tbsp packed brown sugar

2 Bay Leaf

1 tsp salt

1 tsp ground ginger

tsp each ground allspice, cinnamon, and, nutmeg

tsp pepper

tsp ground cloves

6 carrot, cut in chunks

24 pitted prunes

cup all purpose flour

cup butter, softened

2 Tbsp chopped fresh parsley

Directions

1. In Dutch oven, heat half of the oil over medium-high heat; brown beef in 3 batches, about 3 minutes per batch. Using slotted spoon, transfer to bowl; set aside.

2. Reduce heat to medium; add remaining oil, onions, celery and garlic. Cook, stirring, until onions are softened, about 4 minutes. Return beef and accumulated juices to pan along with beer, stock, vinegar, sugar, bay leaves, salt, ginger, allspice, cinnamon, nutmeg, pepper and cloves; bring to boil. Reduce heat; cover and simmer for 1 hour. Stir in carrots and prunes; cook until beef is tender, about 1 hour. Discard bay leaves.

3. Mix flour with butter until smooth. Add to beef mixture, 1 tbsp at a time, stirring until liquid thickens slightly. Bring to boil; reduce heat and simmer for 5 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight container. Refrigerate, uncovered, until cold. Cover and refrigerate for up to 3 days. Or freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Reheat over medium heat, stirring occasionally, until hot.) Sprinkle with parsley.

See more: Beef, Fruit, Braise, Vegetables, Dinner, Main, Chinese, North American

Beef Tacos

Lovely beef tacos with a bit of spice topped with tomatoes, lettuce and grated Cheddar-Jack cheese.
Directions for: Beef Tacos

Ingredients

Beef

1 Tbsp olive oil

yellow onion, diced

2 lb(s) ground beef

tsp chili powder

tsp cumin

tsp paprika

tsp salt

tsp ground black pepper

tsp crushed red pepper

Fixins

20 fajita-sized flour tortillas

18 hard taco shells

1 lb(s) Cheddar-Jack cheese, grated

15 Roma tomatoes, diced

1 head green leaf lettuce, shredded

Directions

Beef

1. Preheat the oven to 325F.

2. In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.

Fixins

1. For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.

2. Serve with the grated cheese, diced tomatoes and shredded lettuce.

See more: Cheese, Dinner, Beef, Lunch, Main, Mexican, Tomatoes

Armenian Beef and Pepper Wraps

Directions for: Armenian Beef and Pepper Wraps

Ingredients

1 tsp vegetable oil

1 onion, chopped

2 clove garlic, minced

1 tsp paprika

tsp ground allspice

tsp each salt and pepper

1 lb(s) lean ground beef

1 can (14 oz) tomatoes

cup tomato paste

1 sweet green pepper, chopped

cup chopped fresh parsley

8 flour tortillas (8 inches), warmed

1 cup diced cucumber

1 cup crumbled feta cheese

cup hot pickled pepper (optional)

Directions

1. In nonstick skillet, heat oil over medium-high heat; cook onion and garlic, stirring often, for 3 minutes. Add paprika, allspice, salt and pepper; cook, stirring, for 1 minute. Add beef; cook, breaking up with spoon, until no longer pink, about 5 minutes. Drain off any fat.

2. Add tomatoes and tomato paste, breaking up tomatoes with fork; bring to boil. Reduce heat to medium. Add green pepper and parsley; cook, stirring often, until most of the liquid is evaporated, 10 to 15 minutes.

3. Divide beef mixture among tortillas; fold tortillas in half to form pockets. Sprinkle filling with cucumber, feta cheese, and pickled pepper (if using). Serve warm.

See more: Quick and Easy, Main, Beef, Dinner, Pepper, Saute, Middle Eastern, Vegetables

Tagine of Beef with Prunes

Escape to Morocco with this deliciously filling stew.
Directions for: Tagine of Beef with Prunes

Ingredients

1 lb(s) stew beef

cup all purpose flour

tsp salt

2 Tbsp olive oil

2 Tbsp vegetable oil

4 onion, quartered

3 large carrot, chopped

4 cloves garlic, sliced

1 stalk celery, sliced

2 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

tsp cinnamon

tsp cayenne pepper

2 cup beef stock

cup tomato, paste

1 Tbsp red wine vinegar

1 orange

2 cup pitted prunes

cup chopped fresh parsley

cup green onion

Directions

1. If necessary, cut beef into bite-size cubes, trimming off any fat.

2. In shallow dish, combine flour with salt; add beef, turning to coat all over.

3. In large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches, about 10 minutes. Transfer to plate.

4. Add remaining oil to pan; reduce heat to medium.

5. Add onions, garlic, carrots, celery, cumin, coriander, paprika, cinnamon and cayenne pepper; cook, stirring often, for about 8 minutes or until vegetables are softened.

6. Return beef and any accumulated juices to pan.

7. Add beef stock, tomato paste and vinegar.

8. Cut off 2 long strips of orange rind; add to pan.

9. Squeeze juice from orange to make 1/3 cup (75 mL); add to pan.

10. Bring to boil; reduce heat, cover and simmer for 1 1/2 hours, stirring occasionally.

11. Add prunes; simmer for 30 minutes or until beef is tender, uncovering if necessary to thicken sauce.

12. Serve sprinkled with parsley and green onion.

See more: Fruit, Winter, Vegetables, Beef, Main, African, Saute, Dinner, Slow Cook

Simone's Beef Ragu in Red Wine Sauce

A classic ragu recipe using red wine, chopped veggies and ground beef.
Directions for: Simone's Beef Ragu in Red Wine Sauce

Ingredients

4 Tbsp + 1 tbsp extra-virgin olive oil

1 large onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

Salt, to taste

1 cup red wine

450 g ground beef

1 Tbsp tomato paste

1 cup tomato pure

1 cup beef stock

500 g Pappardelle

Directions

1. In a pan, heat up your olive oil. Make sure its nice and hot. Add your carrots, then your celery, followed by onions, salt and saut.

2. In the same pan, add 1 tbsp olive oil over medium heat, add your ground beef and cook until browned. Add a bit of salt to help release moisture. Add the rest of the wine to beef mixture and let reduce. Once cooked, combine with soffritto in a large pot. Add your tomato paste and tomato puree.

3. Pour in beef beef stock. Reduce heat and cook on low for two hours.

4. Just before the ragu is ready, bring a large pot of salted water and cook pasta until al dente. Combine with ragu and a bit of reserved pasta water and serve.

See more: Dinner, Italian, Pasta

Hot Corned Beef Sandwich and Bean Soup

Directions for: Hot Corned Beef Sandwich and Bean Soup

Ingredients

Hot Corned Beef Sandwich

1 slices of canned corned beef

sliced white onion

1 tsp brown sugar

1 Tbsp white wine vinegar

1 Tbsp salsa verde

1 Tbsp canned chopped tomato

1 Tbsp mayonnaise

1 sliced Roma tomato

1 6-inch piece of baguette

Bean Soup

1 can can breakfast beans

sliced white onion

1 clove garlic, chopped

1 stalks celery, chopped

3 cup chicken broth

Directions

Hot Corned Beef Sandwich

1. In a saut pan over medium with a little bit of olive oil saut onions until golden brown about 12 minutes then add sugar and vinegar and cook for 4 minutes.

2. In a bowl combine mayo, salsa verde and chopped tomato.

3. Slice the roma tomato about 1/4 inch thick.

4. In a saut pan over medium heat with a little bit of veg oil pan sear the corned beef on both sides until golden brown.

5. Assemble sandwich with salsa verde mayo on both sides of the bun then the hot corned beef and the onion marmalade to follow.

Bean Soup

1. In a pot over medium heat with a little bit of veg oil saut off the onions for the soup until translucent about 4 minutes, then add celery and cook for another 3 minutes then add garlic and cook for 3 minutes.

2. Add the can of breakfast beans and chicken broth, bring to a simmer and cook for about 20 minutes.

3. Pour the soup in a blender and puree until smooth season with salt and pepper and serve with the sandwich.

See more: Beef, Beans, Soup, Rice/Grain, Lunch, Appetizer, Main, Dinner

Teriyaki Beef Stir-Fry

A delicious Asian-inspired beef dish that's ready in under 30 minutes.
Directions for: Teriyaki Beef Stir-Fry

Ingredients

1 1 1/2-lb piece bottom round steak

1 Tbsp dark brown sugar

1 lime, zested and juiced

6 Tbsp soy sauce

Ground black pepper

cup teriyaki sauce

1 Tbsp cornstarch

1 Tbsp toasted sesame oil

1 Tbsp rice vinegar

3 Tbsp vegetable oil

4 cloves garlic, cut into thin slices

1 1" piece fresh ginger, peeled and cut into julienne strips

1 jalapeno pepper, seeded and cut into thin strips

8 oz green beans, cut in half across

1 cup julienned carrots

1 red bell pepper, cut into thin strips

4 oz snow peas, cut in half lengthwise

Cooked white rice, for serving

2 scallions, sliced, for garnish

2 tsp sesame seeds, for garnish

Directions

1. Cut the beef into 1-by-2-by-1/4-inch strips. Put in a bowl and coat with the brown sugar, lime zest, 3 tablespoons of the soy sauce and some black pepper. Set aside for a few minutes while you make the sauce.

2. Whisk together the teriyaki sauce, cornstarch, sesame oil, rice vinegar, lime juice and remaining 3 tablespoons soy sauce in a bowl.

3. Heat a large skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add the beef and stir-fry until brown around the edges, 2 to 3 minutes. Remove to a plate and keep warm.

4. Add the remaining 2 tablespoons vegetable oil to the skillet. Add the garlic, ginger and jalapeno and cook for 30 seconds. Add the green beans, carrots and bell pepper and stir-fry for 1 minute. Add the snow peas. Add the beef with its juices and the sauce and cook for another minute.

5. Serve over rice and garnish with scallions and sesame seeds.

See more: Beef, Asian, Main, Rice/Grain, Stir-Fry, Vegetables

Slow Cooked Beef Brisket

Directions for: Slow Cooked Beef Brisket

Ingredients

Slow Cooked Beef Brisket

1 8 lb(s) brisket with fat cap

2 cup apple cider placed in a clean spray bottle

2 loafs of Texas toast bread or sourdough bread

Creole Rub

2 Tbsp paprika

1 Tbsp salt

2 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp dried oregano leaves

2 tsp dried thyme leaves

1 Tbsp cayenne pepper

2 tsp dried red pepper

BBQ Sauce

Bottle of your favourite tomato based bbq sauce 2 cups

2 chipotle peppers in adobo sauce minced

1 cup your favourite beer

Directions

Slow Cooked Beef Brisket

1. Combine all of the dry rub ingredients in a bowl and mix well.

2. Place the brisket on baking tray and rub the dry mixture vigorously into both sides the meat.

3. Cover the brisket with plastic wrap and place in the refrigerator overnight.

4. In a small bowl whisk the bbq sauce, chipotle peppers and beer.

5. Pour apple cider into a spray bottle.

6. Prepare barbeque for indirect low smoke cooking.

7. Leave 2 sides of the barbeque off and one side on high. Place a drip pan(s) under the grates without heat.

8. Bring the temperature to 220F (104C)

9. Place brisket over the drip pan(s) where there is no direct heat.

10. Close the lid of the barbeque and adjust the heat to read 220F (104C).

11. Slow cook for 6-8 hours basting with BBQ sauce every 20 minutes for the last hour.

12. Every hour spray with apple cider to keep the meat moist and add more flavour.

13. Remove the meat from the grill and tent loosely with tin foil for 45 minutes.

14. Slice the meat against the grain and pile on thick sourdough bread with onions and barbeque sauce.

15. Serve and enjoy!

Creole Rub BBQ Sauce

See more: Beef, Main, Grill, Slow Cook, Dinner, BBQ, Summer

Beef Stir-Fry with French Fries

This surprising twist on stir-fry is served over french fries, not rice.
Directions for: Beef Stir-Fry with French Fries

Ingredients

1 lb(s) frozen french fries (about 5 cups)

1 1-lb boneless rib-eye steak, thinly sliced

2 Tbsp soy sauce

3 cloves garlic (1 grated, 2 sliced)

Kosher salt and freshly ground pepper

2 Tbsp vegetable oil

1 large red onion, thinly sliced

jalapeno pepper, chopped (remove seeds for less heat)

8 Campari or other small vine-ripened tomatoes (about 10 oz), quartered

1 Tbsp red wine vinegar

2 Tbsp chopped fresh parsley

2 Tbsp chopped fresh cilantro

Directions

1. Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes.

2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon.

3. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper.

Source and Credits

Recipe courtesy Food Network Magazine

Photograph by Justin Walker

See more: Beef, Potatoes, Tomatoes, Vegetables

All-Beef Chile Colorado with Nacho Cheese Tortilla Popchips and Shocktop

Directions for: All-Beef Chile Colorado with Nacho Cheese Tortilla Popchips and Shocktop

Ingredients

6 guajillo chilies, stems and seeds removed

1 cup boiling water

6 fresh tomatillos, papery skins peeled off

6 clove garlic, unpeeled

2 chipotle chiles in adobo

2 Tbsp olive oil

2 large yellow onions, coarsely chopped

2 lb(s) ground beef (preferrably chuck)

1 15 oz can diced tomatoes

2 Tbsp ancho chile powder

2 tsp ground cumin

1 tsp salt

freshly ground black pepper

grated sharp cheddar

Directions

1. In a dry skillet over medium heat, toast the guajillo chilies on each side for 30 seconds, until just softened. Put them immediately in a glass bowl and pour the boiling water over them to cover. Soak for 15 minutes.

2. In the same dry skillet, toast the tomatillos and garlic, turning several times until the vegetables have softened slightly and the exteriors have brown marks, 3 to 4 minutes. Discard the paper skins on the garlic.

3. Put the guajillo chilies in a blender with the soaking water, the tomatillos, the peeled garlic, and the chipotle chilies in adobo. Pulse to make a smooth puree.

4. In a large stewpot over medium heat, cook the onions until softened and just turning golden, 6 to 7 minutes. Add the ground beef and cook through, breaking it up with a spoon as you cook, about 10 minutes.

5. Add the pureed chiles and tomatillos, the tomatoes, ancho chile powder, cumin, salt and a few grindings of black pepper. Bring to a boil, reduce heat, and simmer for 1 hour, loosely covered, until the deep orange-red sauce is thick. You may need to add a little more water, but take it easy. The finished chili should not be too wet.

6. Taste and add more salt and pepper if needed. For each serving, put a handful of Nacho Cheese Tortilla Popchips in the bottom of a bowl and ladle a serving of chili on top. Scatter with a handful of cheese and eat at once.

See more: Mexican, North American, Summer, Beef, Cheese, Hot and Spicy, Vegetables, Party Favourites

Smoked Beef Brisket

A scrumptiously tender beef dish that's full of smoky flavour.
Directions for: Smoked Beef Brisket

Ingredients

Smoked Beef Brisket

1 full 6 lbs. brisket with fat cap

12 cup Pecan wood chips

Water for soaking

12 - 15 crusty rolls with assorted mustards

Rub

cup Ancho chili powder (or your favourite chili powder)

2 Tbsp sweet paprika

1 Tbsp ground cumin

1 Tbsp dry mustard

1 Tbsp coarse salt

tsp ground cayenne pepper

Mop and Sauce

1 cup beef stock

cup ketchup

Juice of 1 fresh lemon

tsp chili powder

tsp garlic powder

tsp onion powder

1 tsp celery salt

Directions

Smoked Beef Brisket Rub Mop and Sauce

1. In a small bowl, mix together spices for the rub until evenly combined. Rub spice mixture all over the brisket using slight pressure in order to tear little pockets of flavour in the meat.

2. Place rubbed brisket in a sealable baggie or on a tray and marinate overnight in the refrigerator.

3. The following day, allow 8 cups (2 litres) of woodchips to soak in cool water for 1 hour. Set aside remaining dry woodchips for later.

4. Prepare the mop by combining all (mop) ingredients in a saucepan set over medium low heat and cook for 20 minutes. Remove mop from heat and cool.

5. Strain the wood chips. Place 2 cups of wet wood chips on a large sheet of aluminum foil mix in 1 cup of dry chips. Mix wet and dry woodchips until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps to make another 3 pouches (4 pouches in total).

6. Prepare barbeque for indirect cooking and smoking 220F (104C). Leave 2 burners off and one burner on. Place a drip pan on the side with heat turned off. Place the smoke pouch directly over the heat source.

7. Oil grill to prevent sticking. Place the brisket over the drip pan and smoke for 6 hours, replacing the smoke pouch when smoke dissipates.

8. After 3 hours of cooking, start mopping the brisket frequently--every hour and whenever the smoke pouch needs to be changed. The brisket will be done in approximately 5-6 hours or when the meat is tender.

9. Remove from brisket from the grill, cover with foil and let meat rest for 30 minutes before carving and serving. The meat should be almost falling apart; however, carve against the grain. Serve brisket on crusty bread with mustard.

See more: Grill, North American, Main, Beef, Dinner, BBQ

Beef With Broccoli

A go-to recipe when you want Chinese food but don't feel like going out!
Directions for: Beef With Broccoli

Ingredients

cup low-sodium soy sauce

cup cornstarch

3 Tbsp sherry

2 Tbsp brown sugar

1 Tbsp minced fresh ginger

2 cloves garlic, minced

1 lb(s) flank steak, trimmed fat and sliced very thin against the grain

3 Tbsp peanut oil or olive oil

1 lb(s) broccoli florets

cup beef broth

cup oyster sauce

Salt as needed (use sparingly)

1 Chow mein, for serving

Directions

1. In a bowl, mix together the soy sauce, cornstarch, sherry, brown sugar, ginger and garlic. Pour half the liquid over the sliced meat in a bowl and toss with your hands. Reserve the other half of the liquid and set aside.

2. Heat the oil in a heavy skillet (iron is best) or wok over high heat. Add the broccoli and stir for a minute. Remove to a plate.

3. Allow the skillet to get very hot again. With tongs, add the meat in a single layer. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn the meat to the other side and cook for another 30 seconds. Remove to a clean plate.

4. Pour the reserved sauce into the skillet along with the beef broth and oyster sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and toss to coat. Season with salt if needed

5. Serve over Chow Mein.

See more: Beef, Dinner, Main, Vegetables

Tuscan Grilled Beef Salad

It's steak, it's a salad -- it's the best of both worlds!
Directions for: Tuscan Grilled Beef Salad

Ingredients

1 large strip loin steak, 24 ounces or more, 4-inches thick, bone-in if possible

8 clove garlic

1 Tbsp dried oregano

1 bottle of premium extra virgin olive oil

1 lb(s) baby arugula, or more

8 oz fresh basil leaves (optional, for even more flavour)

1 lemon, juiced and zested

Coarse sea salt

Freshly ground pepper peppercorns

8 oz chunk of authentic Parmigiano Reggiano

Directions

1. Preheat your favourite grill to high. Meanwhile puree the garlic and oregano with a few splashes of the olive oil. Slather the marinade all over the steak.

2. Once the grill is hot, season the steak with salt and pepper and begin slowly grilling it. Take your time and keep an eye on the grill heat, adjusting to prevent burning. A large steak takes longer to cook as heat penetrates to its center, enough time for the exterior to brown and potentially scorch. Flip as it sears, once it has browned, flip it frequently to further prevent burning. Use your best judgment to gauge doneness. Poking, prodding, pinching, probing even peeking. A meat thermometer works well even a sneak peak at the interior is better than guessing. A piece of beef this large should be cooked to medium rare or rare to maximize its juiciness, well done would be criminal! It may take 20 minutes or more. When it's done rest the steak for ten minutes or so, give the meat a chance to relax and reabsorb its moisture. Pre-mature slicing releases agitated hot moisture that is lost as juice. Rest before slicing.

3. As the beef grills get everything ready for the tableside presentation. Mound the arugula and basil leaves in the middle of a large festive platter. Present the steak to your table on a wooden cutting board with a sharp knife. Once the steak has rested slice it very thinly and arrange the slices around the arugula. Sprinkle everything with lots of olive oil from a special bottle. You may theatrically zest the lemon over the salad then squeeze on the juice. Season with liberal sprinkles of coarse sea sat with lots and lots of freshly ground peppercorns, coarsely ground. Last but not least, using a vegetable peeler, garnish the works with shavings of Parmigiano Reggiano.

See more: Beef, Vegetables, Grill, Salad, North American, Dinner, Main, Barbeque, Quick and Easy, Easter, BBQ

Mushroom Beef Stew

Cooks all over the world rely on the simplicity of gently simmering and transforming tough, flavorful cuts of meat into tender meals. Heres how to create your own tender stew and add some of your own personality while youre at it!
Directions for: Mushroom Beef Stew

Ingredients

2 lb(s) (1 kg) of stewing beef, cut in large cubes

A sprinkle or two of salt and lots of freshly ground pepper

2 large onions cut in 8

1 heads of garlic, peeled and chopped

2 lb(s) (1 kg) of any fresh mushroom assortment (button, Cremini, Portobello, Enoki)

1 bottle (750 ml/25 oz) of any hearty red wine

1 5 oz can (154 ml) of tomato paste

1 Tbsp (15ml) or so of dried rosemary

A couple of bay leaves

1 Tbsp (15 ml) of any vinegar

Directions

1. Preheat a large thick-bottomed pot over medium-high heat. Pat the beef pieces dry with a paper towel and season with salt and pepper.

2. Add a splash of oil to the pot and toss in enough meat to make one single layer. Patiently sear the meat on all sides, turning with a fork to ensure all sides are nicely browned. This step is important as it creates the all-important deep brown flavor base for your stew! Repeat with the remaining beef until its all browned then return it all to the pot.

3. Now pile the onions, garlic and mushrooms all in the pot together. Pour in your red wine and stir in the tomato paste. Add the bay leaves and rosemary and bring the pot to a simmer.

4. Cover the pot with a tight fitting lid and adjust your heat to the lowest possible setting that will maintain a simmer. We want all that juicy goodness to stay right in the pot. Your stew is done when the meat is tender, which will take an hour or two.

5. Finish your stew by stirring in the vinegar. Dish it up and share over baby spinach, your favourite pasta, potatoes or bean sprouts!

6. Freestyle Twist: Its easy to bring the flavours of the world to this heartwarming stew. For a Mediterranean twist leave out the mushrooms, toss in some dried apricots, raisins, or figs and some nuts. To bring an Asian flair add ginger, green onion, soy sauce and Chinese 5-spice. And if your tastes run Southwestern some dried tomatoes, black beans and chili peppers will do the trick. Whatever your mood, a good stew is the perfect place to twist in some personalized flair!

See more: Beef, Soup, Main, Dinner, Lunch, Fall, Winter

Peppercorn Beef Hoagie with Homemade Mustard, Provolone and Oyster Mushrooms

Beef strip loin seared, roasted and served in a French baguette, topped with melted provolone cheese, homemade grainy mustard and oyster mushrooms.
Directions for: Peppercorn Beef Hoagie with Homemade Mustard, Provolone and Oyster Mushrooms

Ingredients

Grainy Mustard

3 Tbsp yellow mustard seeds

2 Tbsp brown mustard seeds

cup white wine

cup white wine vinegar

1 Tbsp turmeric

tsp salt

Peppercorn Beef Hoagie

1 1/2 to 2 pounds beef strip loin

3 Tbsp cracked black peppercorns

kosher salt

1 Tbsp dried rosemary

2 French baguettes

homemade grainy mustard

4 oz provolone

fresh baby greens

2 cup oyster mushrooms

2 clove garlic, minced

1 sprig fresh thyme

Directions

Grainy Mustard

1. In a bowl soak the mustard seeds over night in cold water, after 24 hours strain and discard liquid.

2. Transfer the mustard seeds and remaining ingredients into a blender and process until mustard has obtained the desired texture and thickness. Store in an airtight, non-reactive container in the refrigerator for up to 2 weeks.

Peppercorn Beef Hoagie

1. Preheat oven to 400 degrees F.

2. In a heavy cast iron pan on high heat, heat until smoking hot.

3. Place the beef on a sheet pan and pat the outside dry with a paper towel. Sprinkle the beef evenly with salt and peppercorns. Sear in the cast iron on all sides until browned. Place onto the sheet pan and roast for 25 minutes to achieve medium-rare.

4. In a frying pan on medium high heat add 1 tablespoon of olive oil and minced garlic. Cook for 1 minute and add the mushrooms and fresh thyme. Saute for 5-6 minutes or until mushrooms are wilted, season with salt and pepper.

5. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes. Slice the fillet about 1/4-inch thick.

6. Open the baguettes lengthwise but not all the way through. Spread the bottom halves generously with the homemade mustard and top with a layer of sliced beef and sprinkle it with salt and pepper.

7. Add the sliced provolone and oyster mushrooms over the sliced beef on each sandwich and finish with salad greens. Cut each baguette diagonally in 3 or 4 sandwiches, and serve.

See more: Roast, Beef, Cheese, Lunch, Dinner, Mushrooms, Herbs

Beef and Fingerling Potato Stew

Savoury filet mignon simmered to tenderness along with carrots and fingerling potatoes in a rich and flavourful beef broth. PointsPlus Value: 7. PER SERVING (375 ML [1 CUPS]): 292 CAL, 11 G TOTAL FAT, 4 G SAT FAT, 0 G TRANS FAT, 164 MG CHOL, 574 MG SOD, 22 G CARB, 4 G SUGAR, 3 G FIB, 25 G PROT, 42 MG CALC. Courtesy of the "Weight Watchers In 20 Minutes" cookbook.
Directions for: Beef and Fingerling Potato Stew

Ingredients

2 tsp (10 mL) canola oil

1 lb(s) (450 g) lean filet mignon, trimmed and cut into 3/4-inch (2 cm) cubes

tsp (2 mL) salt

tsp (1 mL) pepper

lb(s) (340 g) fingerling potatoes, thinly sliced

2 small carrots, thinly sliced

1 onion, finely chopped

1 Tbsp (15 mL) water

1 Tbsp (15 mL) + 1 teaspoon (5 mL) all-purpose flour

1 cup (425 mL) sodium-reduced beef broth

1 Tbsp (15 mL) tomato paste

tsp (2 mL) dried rosemary

2 Tbsp (30 mL) fresh parsley, chopped

Directions

1. Heat 1 tsp (5 mL) oil in Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Place in Dutch oven and cook, stirring often, until browned, 2-3 minutes. Transfer to plate.

2. Heat remaining 1 tsp (5 mL) oil in same Dutch oven over medium-high heat. Add potatoes, carrots, onion, and water. Reduce heat to medium and cook, covered, stirring occasionally, until vegetables soften, about 5 minutes.

3. Add flour to Dutch oven and stir until vegetables are coated. Add broth, tomato paste, and rosemary. Bring to boil. Reduce heat and simmer until vegetables are almost tender, about 5 minutes. Return beef and any accumulated juices to Dutch oven, and cook until beef is heated through and vegetables are tender, about 3 minutes. Sprinkle with parsley.

See more: Healthy, Beef, Potatoes, Quick and Easy, Dinner, Main, Winter

Organic Beef Tartare with BC Blueberries, Cubeb Pepper and Shaved Radishes

Courtesy of Grapes and Soda.
Directions for: Organic Beef Tartare with BC Blueberries, Cubeb Pepper and Shaved Radishes

Ingredients

Tartar

300 - 350 g Organic Tri-Tip Beef*

1 cup BC blueberries, dried (see below for method)

cup BC blueberries, dried

1 small shallot

Maldon salt, to taste

Cubeb pepper, to taste

Dressing

Soy sauce

Fish sauce

1 large red beet

Sugar

Olive oil

High-quality red wine vinegar (we use Cabernet Sauvignon Vinegar)

Assembly

3 - 4 radishes

Mustard greens (watercress, mizuna and arugula would all work well)

Thinly sliced crusty bread

Directions

Tartar

1. *We recommend Tri-tip. Top Sirloin, Sirloin or Hanger steak would also work, but you must account for any silver skin, sinew or large pieces of fat that will need to be removed in before you determine the weight. We dry our beef on hay for an extra week, so you will want to use at least 28-day dry aged organic beef, or the very best quality meat your butcher can provide. Remember: you are eating it raw!

2. Blanche 1 cup of BC Blueberries in a simple syrup (equal parts sugar and water, 150 mL of each should suffice for this volume of berries) very quickly, 20-30 seconds. Strain (reserving the syrup for another use, i.e. cocktails, as part of a blueberry sauce for pancakes, dehydrating other berries). Lay out the berries on parchment paper and dehydrate until half dry, cool, reserve.

3. Begin cleaning your beef. Using your boning knife, start removing any large pieces of fat and as much sinew and silver skin as possible. Leaving behind some fat will add a nice texture and mouth feel. Your butcher may be able to do this for you. At the restaurant, we render the fat and trim on low heat with some uncrushed cubeb peppercorns, then strain it off and add it back into the Tartar when mixing it up.The flavour is un-paralleled for this preparation, much preferred over using Olive Oil.

4. Once clean, you can cut it into a small dice using a very sharp chef knife, or run it through a meat grinder using the smallest die. Grind/chop this as close to serving as possible to help preserve the colour and flavour.

5. Grind your cubeb pepper in a mortar and pestle, pass through a fine mesh and reserve.

6. Chop your Shallots into a very fine dice (brunoise), and rinse well under running water until the shallot aroma dissipates. Drain well and reserve.

7. Wash your Radishes and Leafy Garnish, dry well. Slice the radish very thinly. I recommend using a mandolin, reserve.

Dressing

1. We make the dressing using ratios, as this allows us to make larger or smaller quantities depending on our needs at the restaurant. Using a large soup or tablespoon measure together: 2 parts Soy Sauce, 2 parts Reduced Beet Juice, 4 parts Extra Virgin Olive Oil, 4 parts Red Wine (Cabernet) Vinegar, 1 part Fish Sauce.

2. Mix well, taste and add a pinch of sugar to balance it out. Mix well again to incorporate sugar, and taste again, reserve.

Assembly

1. This is the easy part! Use a bowl large enough to allow you to mix things up well.

2. Place your beef into the bowl. Add in some shallots, dried beets, dried blueberries, rinsed shallots, a generous pinch of Maldon salt and Cubeb Pepper, some rendered Fat (if youre using it, which you should!) and a good few spoons of well mixed dressing.

3. Mix well but do not over mix and turn it into a paste. You want some nice beefy texture to remain.Season to your preferred taste.

4. Plate the Tartar nicely on your favorite plates, and garnish with the sliced radishes, small pieces of your Leafy Garnish and fresh BC Blueberries. Serve with the Crusty Bread and a delicious Malbec.

See more: Appetizer, Beef, Berries, Vegetables