Mulligan Stew

 1 onion, diced

1 large stew meat, diced into small bite sized pieces

2 chicken breast, diced into small bite sized pieces

2 Tbsp oil

water or beef stock or chicken stock

Add oil to a large pot.  Cook the beef until browned.  Set aside.  Add more oil and cook the chicken, Set aside.  Add onions and brown in the pot. Return back the cooked beef and the chicken to the pot. Add stock to cover.

6 carrots, peeled and rough chopped

6 celery stalks, rough chopped

1 lb green beans, chopped

3 lbs potatoes, peeled and large diced.  

frozen corn

frozen lima beans

1 large can crushed tomatoes

sea salt and pepper

1/4 cup chopped parsley

Add carrots, celery, green beans, potatoes to pot.  Cook for a few minutes.  Then add corn, lima beans and crushed tomatoes.  Cook on low/medium heat for 15 minutes until vegetables are tender.  Add sea salt and pepper to taste.  Add 1/4 cup fresh chopped parsley. Serve with crusty bread.

Recipe:  Chef Billy Parisi

Pot Roast with Vegetables

 Chuck Roast

2 cans cream of mushroom soup

1 can cream of celery

1 Lipton pkg onion soup mix

1 large onion, chopped in big chunks

5-6 carrots, chopped in big chunks

8 oz mushrooms, chopped large and some smaller for the gravy

1/2 bag small little potatoes

1/4 cup liquid smoke

 

Preheat oven to 350 degrees. Sear the roast on both sides in oil. Season both sides with salt and pepper. Set aside.

In a large aluminon baking pan add mushroom soups, celery soup and onion soup mix. Mix well. Add the chopped vegetables to the soups in the baking pan. Mix all together.  

Top with the seared roast and spoon some of the soup mixture on top of roast.  Pour 1/4 cup liquid smoke on top of meat.  Cover with foil.  

Put baking pan in oven on a sheet pan in case it bubbles over.  Bake in a 350 degree oven  for 4-5 hours or at 325 degrees for 7-8 hours.   

Take out the roast and place on a platter.  Pour the vegetables and gravy mixture into a bowl.  Leave some in the bottom of the pan.  Shred the roast into smaller pieces and put back into the pan. Make sure to remove the fatty pieces of meat and discard them. Mix into the gravy left in the bottom of pan. 

Serve with egg noodles, dumpling, mashed potatoes, pasta

Simple Braised Oxtails

 2 Tbsp olive oil

2 lbs oxtails

1 1/2 tsp salt

 1 tsp pepper

1 Tbsp minced garlic

2 cups beef broth

2 Tbsp worcestershire sauce

1 lb baby carrots

10 oz pearl onions

15 oz canned diced tomatoes undrained

1/2 tsp dried sage or 1 Tbsp minced fresh

1 sprig fresh rosemary

1.  Preheat oven to 300 degrees.  Heat olive oil in a 5 quart dutch oven on the stovetop over medium-high heat.

2.  Season oxtail with salt and pepper.  Sear in the dutch oven for 8 minutes, rotating the oxtails every 2 minutes until all sides are seared.  Remove the oxtails from the pot and set aside.

3.  Add garlic into the pot and cook for 2 minutes, slowly pour in beef broth to deglaze pan, scraping up any bits stuck to the bottom.  Pour in worcestershire sauce.

4.  Return oxtails to the pan and  add in carrots, pearl onions, tomatoes, and sage,.  Stir to combine so meat is submergerd in the liquid.  Top with rosemary sprig.

5.  Place the lid on the dutch oven and transfer it to the preheated 300 degree oven.  Cook for 2 1/2 to 3 hours until meat is tender.  Serve hot

Pot Roast

 3 Tbsp olive oil

3 lb chuck roast

1 large onion, chopped

2 garlic cloves, chopped

1 tsp fresh rosemary or 1/2 tsp dried

1 tsp thyme or 1/2 tsp dried

2 Tbsp tomato sauce 

4-5 cups beef broth

4 carrots, rough chop

3 ribs celery, rough chop

pearl onions

bay leaf

rosemary and thyme

 

Sear both sides of meat in oil in a heavy large pan on stove top.  Remove seared meat and set aside.  Use the pot to saute onion, garlic and herbs. Deglaze pan by adding broth and tomato sauce. Add back roast to pan.  Cover with foil and put on lid.  Bake in a 350 degrees for 2 1/2 hours.

Take out of oven and add carrots, celery, peal onions, thyme, rosemary and bay leaf.  Put back in oven and cook for 30 more minutes until vegetables are tender.

Recipe:  Farm Stand Kitchen

 

Beef and Broccoli

 broccoli florets

flank steak ( cut into thick strips)

white rice, cooked

 

Marinate:

baking soda corn starch

Panda brand soy sauce

sesame oil

Mix together with the beef 

 

Sauce:

Panda brand Oyster sauce

Chinese Rice wine

Chicken bouillon powder

water

Blanch broccoli for just a few minutes and shock in ice water.  Set aside.  Marinate beef.  Using  a wok on high heat sear and toss together with broccoli.  Add sauce and mix.  To serve cook white rice and place beef and broccoli on top.  Can add scallions and sesame seeds to garnish.

Beef Tenderloin with Red Potatoes

 3 lb beef tenderloin

1 tsp baking soda 

salt and pepper

2 Tbsp olive oil

5 scallions

4 garlic cloves

1 Tbsp smoked paprika

1/2 tsp salt

1/4 tsp pepper

3 lb small red potatoes

1/2 cup water

3/4 cup parsley

1 scallion, minced

6 Tbsp small pickles, minced

1/4 cup caper, minced

3 garlic cloves, minced

1 tsp sugar

1/4 tsp salt and pepper

1/2 cup olive oil

Beef Tenderloin and Red Potatoes:

Mix together 1 tsp baking soda, salt and pepper.  Rub on all sides of tenderloin.  Tie the meat with 5 strings.  Let it sit at room temperature for at least 1 hour.  

Meanwhile, In a baking pan on the stove heat up 2 Tbsp olive oil, 5 scallions, 4 garlic cloves. Add paprika, salt, pepper, potatoes and water.  Put in the oven at 425 degrees for 15 minutes to give the potatoes a head start.  

Then brush olive oil on tenderloin and place right on top of potatoes.  Turn down the oven temperature to 300 degrees and bake for 45-50 minutes.  Rest for 15 minutes covered with foil to keep warm.

 

Sauce on top:

Mix together parsley, 1 scallion, pickles, capers, 3 garlic cloves, sugar, salt/pepper and olive oil 

Serve with cut up beef tenderloin, red potatoes and sauce on top of both

Beef Stroganoff

 Chuck Roast, cut into strips

3 large onions, chopped

2-3 cans cream of mushroom soup

1-2 cans of water

2 Tbsp Worcestershire sauce

1 Tbsp garlic powder

1 large (pint) sour cream

8 oz mushrooms , chopped (optional)

 

1.  Cut beef roast into strips.  Brown them in oil in batches (maybe 3 don't crowd)

2. After browning beef put into a large pot.  In the pan you just browned the beef saute the chopped onions using the dripping for grease.  

3.  To the beef add soups and water and cooked onions and mushrooms (optional).

4.  Add Worcestershire sauce, garlic powder and let simmer for 1 hour.  (can do a day before and chill until needed.

5.  Before serving mix in sour cream.  

Note: can serve with egg noodles, rice (a heaping cup) and green beans with 1-2 Tbsp onion flakes.

Beef Bourguignon and Parmesan Polenta

 Beef Bourguignon

1 1/2 Tbsp olive oil

3 lb chuck or rump beef roast

1 Tbsp kosher salt

2 tsp black pepper

2 leeks, cleaned, trimmed and sliced

3 cloves garlic

2 1/2 Tbsp tomato paste

3 cups roughly chopped carrots

1 lb Cremini mushrooms

1 cup pearl onions, frozen and slightly thawed

2 Tbsp all-purpose flour

2 cups beef stock 

1 1/2 cups red grape juice (100% juice o sugar added)

1/2 cup red grape vinegar

2 sprigs fresh thyme

2 bay leaves

1.  Preheat oven to 325 degrees.

2.  In a 6 or 8 quart Dutch oven, heat olive oil over medium heat.  While heating, cut the beef into roughly 1 1/2 inch pieces, removing any excess fat. Salt and pepper the pieces of beef making sure to coat all sides.  When the oil is heated add about 1/3 of the beef, making sure the pieces do not touch each other.  Allow to brown well on all sides, turning only once it is browned, about 2 minutes per side.  If the Dutch oven becomes too dark on the bottom between browning, add a few Tbsp of water to break up browned bits.  Add more oil before continuing.  Continue to brown meat and set aside on a plate.

3.  Once removed, add in the chopped leeks and garlic.  Stir to briefly saute, then add tomato paste.  Stir and cook the tomato paste until the bottom of the Dutch oven is coated, 2-4 minutes.  Add the carrots, mushrooms, and onions, along with the browned beef.

4.  Sprinkle the entire mixture with the flour and add the beef stock, grape juice, vinegar, thyme, and bay leaves.  Bring to a simmer and place in the oven without the lid.  

5.  Cook until the liquid has reduced by half and the beef is fall-apart tender, 3-4 hours.  Right before serving , make the polenta

Parmesan Polenta

4 cups water

1 Tbsp Kosher salt

1 1/2 cups polenta

3/4 cup heavy cream

1 cup grated Parmesan cheese 

3 Tbsp unsalted butter

1.  In a 6 quart stockpot, bring water to a boil.  Add salt.  While whisking, slowly add the polenta, making sure not to add too fast to prevent lumps from forming.

2.  Add the rest of the ingredients and continue mixing to a creamy  and smooth.

3.  Serve under the Beef Bourguignon

 

French Dip Crescents

 Prep Time: 10 min   Cook Time: 13 min   Total Time: 23 min

2 (8oz) packages refrigerated crescent rolls

1 (16oz) package deli roast beef (sliced thin)

16 slices Provolone cheese

1 (1oz) package Au Jus gravy mix

1.  Preheat oven to 375 degrees.

2.  Unroll crescent onto a large ungreased cookie sheet.

3.  Place a slice of roast beef and a piece of cheese on each crescent. Try not to have overhang.

4.  Roll crescents starting from the wide end and ending at the narrow end.

5.  Bake for 13 to 15 minutes, until crescents are a golden color.

6.  Prepare the Au Jus gravy as directed on packagae.

7.  Serve with Au Jus for dipping.

*Notes: If you want a little kick to these crescents, spread a little horseradish sauce on the crescent roll before adding beef and cheese. Great for adults.

German Gulasch

 2 Tbsp extra virgin olive oil

4 cups onions, thinly sliced

1 Tbsp sugar

3 garlic cloves, minced

1 Tbsp caraway seeds, toasted and ground

1 1/2 Tbsp sweet paprika

1 tsp spicy paprika

2 Tbsp minced fresh marjoram leaves

1 tsp minced fresh thyme leaves

1 bay leaf

3 Tbsp tomato paste

2 Tbsp balsamic vinegar

4 cups chicken stock

2 1/2 lbs beef shank, cut into 2 inch cubes

1 tsp salt

1/4 tsp freshly ground black pepper

 

1.  In a large saute pan, heat the olie oil and saute the onions and sugar until caramelized.

2.  Add the garlic and caraway seed.

3.  Cook for 1 minute 

4.  Add the sweet an sharp paprika, marjoram, thyme, and bay leaf.  Saute another minute, until fragrant.

5.  Add the tomato paste.  Deglaze with the vinegar and the stock and add the pieces of beef shank, salt, and pepper.

6.  Bring to a boil, then lower to a simmer and cook until very tender, about 1 1/2 hours , stirring occasionally.

7.  Taste and adjust seasoning with salt and pepper.  Optional:  Serve with Spaetzle, Knodel or Pasta on the side.

Barbacoa Beef (Pressure Cooker or Instant Pot)

 Prepb Time: 20 min   Cook Time: 1 hour  Total Time: 1 hour 20 min

5 cloves garlic

1/2 medium onion

1 lime (juice)

2-4 Tbsp chiptoles in adobo sauce (to taste)

1 Tbsp ground cumin

1 Tbsp ground oregano

1/2 tsp ground cloves

1 cup water

3 lbs beef eye of round or bottom round roast (all fat trimmed)

2 1/2 tsp kosher salt

black pepper

1 tsp oil

3 bay leaves

1.  Place garlic, onion, lime juice, cumin, oregano, chipotles, cloves and water in a blender and puree until smooth.

2.  Trim all the fat off meat, cut into 3-inch pieces.  Season with 2 tsp salt and black pepper.  Heat the pressure cooker on high (use saute button for Instant Pot), when hot add the oil and brown the meat, in batches on all sides, about 5 minutes.  Add the sauce from the blender and bay leaves, cover and cook on high pressure until the meat is tender and easily shreds with 2 forks, about 1 hour.(in my Instant Pot I cooked it 65 minutes). (If you're making this on the stove, simmer it on low at least 4 hours, adding more water as needed to make sure it doesn't dry out.) Natural release.

3.  Once cooked and the meat is tender, remove the meat and place in a dish.  Shred with two forks, and reserve the liquid for later (discard the bay leaf).  Return the shredded meat to the pot, add 1/2 tsp salt or to taste, 1/2 tsp cumin and 1 1/2 cups of the reserved liquid.

Goes well with Cilantro Lime Rice and Corn Salsa

 

Recipe:  Nicole Schellhous/ SkinnyTaste

Beef Stew

 Prep:  15 minutes  Total:  2 hrs 45 mins

Servings:  6

3 lbs beef chuck, trimmed of visible fat and cut into 1 1/2 -inch cubes

1/3 cup tomato paste

3 Tbsp balsamic vinegar

2 Tbsp all-purpose flour

coarse salt and ground pepper

1 lb medium onions (about 2) , cut into 1-inch chunks

1 lb small white or red new potatoes (about 6), well scrubbed, halved if large

1 lb carrots, cut into 1/2-inch lengths

6 garlic cloves, smashed

2 bay leaves

Preheat oven to 350 degrees.  In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, and 3 cups water.  Bring to a boil.  Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Crock Pot variation: Place beef in a 5-quart slow cooker.  Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper.  Add onions, potatoes, carrots, garlic, and bay leaves.  Cover crock pot; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).

Recipe:  Martha Stewart

Beef and Broccoli

 3/4 lb beef roast (top sirloin, or loin tip), cut in chunks or strips

1-1/4 Tbsp cornstarch (or arrowroot)

1-2 Tbsp sesame (or olive oil)

1/2 yellow onion, diced (or 2 Tbsp dried onion flakes)

1/2 cup low sodium beef bone broth

1/4 cup low sodium soy sauce

2 Tbsp dark brown sugar

2-3 cloves garlic, minced

1-2 tsp fresh ginger, minced

1/4-1/2 tsp black pepper, plus more to taste

1 1/2 cup broccoli crown florets, cut bite size pieces 

sesame seeds, for garnish

green onion tops, chopped, for garnish

Toss sliced meat with cornstarch and a little pepper in a bowl until coated.  Heat oil in large skillet over medium heat and fry each side (not touching each other) and transfer to clean plate when done.  Repeat with all pieces and add more oil if needed.  When steak is cooked and removed, add onions (if using fresh onions) and broccoli to skillet and stir-fry according to desired texture (add more oil if needed).  

Meanwhile, combine broth, (dried onion flakes if using), soy sauce, brown sugar, garlic, and ginger in a bowl.  When broccoli and onions are done, add the sauce and meat. Mix until sauce thickens.  If the sauce is too thick, add more broth or soy sauce.  Serve warm over rice or cauliflower rice.

Old Fashioned Beef Stew

Prep Time:  20 minutes  Cook Time:  1 hour 30 minutes  Total Time:  1 hour 50 minutes

2 lbs beef stew meat (cubed chuck roast)
4 Tbsp cornstarch divided
1 tsp salt
2 Tbsp olive oil
1/4 tsp black pepper
2 cloves minced garlic
2 Tbsp tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 lbs red potatoes, cut into bitesized chunks
10 oz pearl onions
4 carrots peeled and sliced
4 celery ribs sliced
1 tsp sugar
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/2 tsp paprika
1/4 tsp allspice
1/4 cup cold water

1.  Dust beef stew meat with 2 Tbsp cornstarch and season with salt and black pepper.  In a large pot over medium-high heat, heat olive oil.  Add beef stew meat, and sear until all sides are browned, about 5 minutes.

2.  Add in minced garlic and toomato paste and cook 1 to 2 minutes, until fragrant.

3.  Pour in the beef broth and Worcestershire sauce to deglaze the pan.  Add red potatoes, pearl onions, carrots, and celery.  Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.

4.  Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.

5.  In a small bowl, mix together remaining 2 Tbsp cornstarch with 1/4 cup cold water.  Stir until completely dissolved.  Pour the mixture into the stew.  Stir over low heat until steew thickens.

6.  Season with more salt and pepper to taste.  Serve hot.

Slow Cooker Instructions
Follow steps 1 and 2 to brown the beef and give an initial cook of the garlic and tomato paste.  Then combine this and all remaining ingredients in a slow cooker.  Cook on low for 6 to 8 hours.  Follow step 5 to create a cornstarch slurry.  Add to stew and cook another 30 minutes, until thickened.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

3 lb beef stew meat

1 onion, diced

8 oz sliced mushrooms

1 tsp salt

¼ tsp pepper

1 ½ cups beef broth

1 Tbsp ketchup

1 Tbsp Worcestershire sauce

¼ garlic powder

1/3 cup flour

7 Tbsp apple juice

½ cup sour cream

Place first 9 ingredients in a slow cooker and mix together. Set on Low for 7-9 hours or high for 4-6 hours. 30 minutes before time is finished mix together flour and apple juice and add to slow cooker. Turn on HIGH for 30 minutes. When finished stir in the sour cream. Serve. Great over baked potatoes.

Slow Cooker Beef Short Ribs

Prep Time: 15 mins Cook Time: 8 hrs Total Time: 8 hrs 15 mins

4 lbs boneless or bone-in beef short ribs, aabout 8 short ribs

1 tsp salt

1 tsp black pepper

3 cups beef broth

¼ cup worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 sprig fresh rosemary

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

Crock Pot Healthy Beef Stew

2 lbs stew meat

1 diced onion

3 stalks celery chopped

16 oz bag baby carrots

3 russet potatoes, peeled and diced

½ tsp black pepper

1 Tbsp salt

1 tsp paprika

2 tsp minced garlic

1 tsp Worchershire sauce

1 (15 oz) can green peas, undrained

1 cup beef stock

1 bay leaf

Spray crock pot with noncooking spray. Add all ingredients and mix together. Before closing the lid place bay leaf on top. Set crock pot on low for 10-12 hours. Before serving remove the bay leaf. Serve with rolls.

Old Fashioned Beef Stroganoff

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

1 Tbsp olive oil

2 lbs beef sirloin steak, sliced into thin strips

¼ cup all-purpose flour

1 lb egg noodles

1 medium white onion, sliced

8 oz sliced mushrooms

¼ cup salted butter

3 cups beef broth

2 Tbsp Worcestershire sauce

1 cup sour cream

1 Tbsp dijon mustard

salt and pepper, to taste

1. Slice the beef against the grain into thin slices. Dust with flour to coat. Set aside.
2. Meanwhile, heat olive oil in a large heavy skillet over medium high heat. Add in onions and mushrooms and saute until tender, about 7 minutes. Remove from skillet and set aside.
3. Without cleaning the skillet, add in butter and let melt over medium high heat. Add in steak slices and cook until browned, 4 to 5 minutes.
4. Return onions and mushrooms to the skillet. Pout in beef broth and Worcestershire sauce and bring to a simmer. Simmer until thickened, 2 to 3 minutes.
5. Stir in sour cream and dijon until incorporated. Add cooked egg noodles to the sauce. Stir to combine and serve hot. Season with salt and pepper, to taste.

- Beef Stroganoff can be served over egg noodles, mashed potatoes, or rice.

Game Day Stew

2-3 lbs stew meat

2 Tbsp olive oil

4-6 carrots, diced

4-6 potatoes, diced

2 (1 oz) packages dried soup mix, such as Lipton's Onion

1 (26 oz) can cream of mushroom soup

1 (10.75 oz) can condensed cream of mushroom soup

1 tsp salt

½ tsp pepper

1/2 – 1 cup water

Preheat oven to 225 to 300 degrees. Brown stew meat in oil. Add remaining ingredients, except water; mix together. Bake 5 to 6 hours in heavy covered cast iron pan (or a slow cooker) add water, as needed, for desired consistency. Makes 25 servings.

Recipe from: BYU Coach Lavell Edwards wife (Tailgate recipe)

How to Cook Steak Perfectly Every Time

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: 45 minutes

2 beef steaks, at least 1 inch thick

2 tsp olive oil

1 tsp salt

½ tsp black pepper

½ tsp white pepper

2 Tbsp softened butter

1-2 cloves garlic, minced

1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and white pepper in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees for medium rarae.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 Tbsp of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.