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Recipes in category: Dinner-Beef -

  1. Beef Bourguignon
  2. Beef Stroganoff with Portobello Mushrooms
  3. Chili con Carne
  4. Garlic Meatball Po'Boys
  5. Hungarian Goulash
  6. Meatballs
  7. Pastor Ryan's Bolognese Sauce
  8. Stuffed Peppers

  • 1.5 kg [~= 3.30693 lb] chuck steak, cut into 5cm/2in pieces
  • 3 tbsp olive oil
  • 1 large carrot, peeled and cut into chunks
  • 1 large onion, peeled and cut into chunks
  • 2 sticks celery, rough chopped
  • 2 bottles red burgundy wine
  • 2 sprigs fresh thyme
  • 1 head garlic, cut in half horizontally
  • 4 bay leaves
  • 50 g [~= 1.7 oz] unsalted butter
  • 225 g [~= 7.65 oz] whole piece of smoked bacon or pancetta
  • 450 g [~= 15.3 oz] shallots, peeled
  • 2 tbsp plain flour
  • 375 g [~= 12.75 oz] chestnut mushrooms
  • 290 ml [~= 10.206579 oz] fresh beef stock
  • 5 tbsp brandy
  • freshly chopped flatleaf parsley
Serves 6
Preparation time overnight
Cooking time 1 to 2 hours
1. Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add the wine, thyme, garlic and 2 bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
2. Place the beef in a large bowl and pour over the wine marinade separating just the marinade (remove veggies). Cover and place in the fridge overnight. This is known as a cook marinade.
3. Preheat the oven to 150C/300F/Gas2. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
4. Heat 25g/1oz butter and 1 tbsp of the oil in a large frying pan. Add the bacon and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
5. Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.
6. Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
7. Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
8. Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.
9. Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
10. Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.
11. Serve with new potatoes, sprinkled with freshly chopped parsley and purple sprouting broccoli.
Antony Worrall Thompson from Food and Drink

  • 2 tsp canola oil
  • 1 tbl canola oil
  • 1 lb [~= 453.6 g] flank steak, trimmed
  • 4 large portobello mushrooms, stemmed, halved and thinly sliced
  • 1 large onion, sliced
  • 3/4 tsp dried thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 3 tbl all-purpose flour
  • 14 oz [~= 396.9 g] can reduced-sodium beef broth
  • 2 tbl cognac, or brandy
  • 1 tbl red-wine vinegar
  • 1/2 cup [~= 112.5 ml] reduced-fat sour cream
  • 4 tbl chopped fresh chives, or parsley, divided
Meaty portobello mushrooms add to the richness of this meal without adding a lot of fat and calories. Ensure the tenderness of the flank steak by slicing it against the grain.
1. Heat 2 tsp oil in a large skillet over high heat until shimmering but not smoking. Add steak and cook until browned on both sides, 3 to 4 minutes per side. (The meat will be rare, but will continue to cook as it rests.) Transfer to a cutting board and let rest for 5 minutes. Cut lengthwise into 2 long pieces then crosswise, across the grain, into 1/4-inch-thick slices.
2. Heat the remaining 1 tbl oil in the skillet over medium heat. Add mushrooms, onion, thyme, salt and pepper and cook, stirring often, until the vegetables are very tender and lightly browned, 8 to 12 minutes. Sprinkle flour over the vegetables; stir to coat. Stir in broth, cognac (or brandy) and vinegar and bring to a boil, stirring often. Reduce heat to a simmer, and continue cooking, stirring often, until the mixture is thickened, about 3 minutes. Stir in sour cream, chives (or parsley), the sliced steak and any accumulated juices. Bring to a simmer and cook, stirring, until heated through, 1 to 2 minutes more.
Nutrition Information Per serving
Calories: 329 Carbohydrates: 14g Fat: 16g
Saturated Fat: 5g Monounsaturated Fat: 7g Protein: 27g
Cholesterol: 56mg Dietary Fiber: 2g Potassium: 638mg Sodium: 383mg
Nutrition Bonus: Selenium (42% daily value), Zinc (31% dv), Potassium (18% dv), Iron (15% dv).

  • 1 lb [~= 453.6 g] lean ground beef
  • 1 can black beans, drained
  • 1 can pinto beans, drained
  • 1 can cannellini, drained
  • 15 oz [~= 425.25 g] can tomato sauce
  • 28 oz [~= 793.8 g] can diced tomatoes
  • 1 small can green chiles
  • 6 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium jalapeno, seeded and minced
  • 1 large onion, chopped
  • 2 tbl olive oil
  • 3 tbl chili powder
  • 1 and 1/2 tbl brown sugar
  • 3 tsp. dried oregano
  • 3/4 tbl ground cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
Chili con carne is a great chili recipe that can be served on its own or over pasta or rice for an even heartier winter meal.
Place oil in a large stockpot and heat to medium heat. Add ground beef, and cook with stirring until the meat just loses its red color.
Add green chiles, garlic, red bell pepper, jalapeno, and onion to the meat. Saute until the onions are translucent.
Stir in chili powder, brown sugar, oregano, cumin, allspice, and cloves, Add tomatoes and tomato sauce. Simmer on low heat for 15 minutes.
Add black beans, pinto beans, and cannellini. Cook chili con carne recipe for an additional 20 minutes.
Cook's note: If you like your chili con carne recipe to be a bit thinner, add beef broth, chicken broth or vegetable broth to the chili in small increments. Don't add too much or you will have soup instead of a delicious chili con carne.

  • 2 lb [~= 907.2 g] ground beef
  • 1/2 cup [~= 112.5 ml] finely chopped onions
  • Salt and black pepper
  • Cayenne
  • 12 garlic cloves, halved
  • 1/2 cup [~= 112.5 ml] flour
  • Essence, recipe follows:
    • 3 tbl vegetable oil
    • 2 cup [~= 450 ml] onions, julienned
    • 1 cup [~= 225 ml] bell pepper, julienned
    • 2 cup [~= 450 ml] water
    • 4 bay leaves
    • 3 tbl chopped parsley
    • 3 each foot-long loaves of French bread
    • 6 tbl Creole Mustard
    • 6 tbl mayonnaise
    • 9 slices of Provolone cheese
In a mixing bowl, combine the beef and minced onions together. Season the mixture with salt, pepper, and cayenne. Mix well with your hands and form 18 meatballs. Insert a half of a clove of garlic in the center of each and pinch the beef around it. Combine the flour and Essence in a shallow plate. Roll the meatballs evenly in the flour mixture. Reserve any excess flour. In a large skillet, heat the oil. When the oil is hot, add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. Stir in the reserved flour mixture. Stir constantly for 3 to 4 minutes, making a dark roux. Add the onions and green peppers. Season with salt and cayenne. Cook for about 10 minutes, or until the vegetables are soft. Add the water, bay leaves, parsley and mix well to combine. Bring to a boil and return the meatballs to the pot. Reduce the heat to a simmer and cook for about 1 hour, uncovered. Skim off any fat that has risen to the surface. Remove the bay leaves. Split the French bread loaf in half. Spread one half with 2 tbl of the mustard and the other half with 2 tbl of the mayonnaise. Lay three pieces of the cheese on top of the mayonnaise. Place 6 meatballs on each loaf of bread. Spoon the sauce over the meatballs. Top the meatballs with the remaining half of bread. Cut the sandwich in half and serve immediately
Emeril Lagasse

  • 5 tbl butter (or margarine if you prefer)
  • 1 large onion, coarsely chopped
  • 1 large tomato, peeled, seeded and chopped coarsely
  • 1 medium size green pepper, seeded and diced
  • 4 lb [~= 1.8144 kg] lean beef, cut into 2" pieces
  • 3 cup [~= 675 ml] beef stock
  • 2 tbl flour
  • 2 tbl Hungarian sweet paprika (regular paprika will do as well)
  • 1/4 cup [~= 56.25 ml] dry red wine
  • 1 cup [~= 225 ml] water
  • 1 lb [~= 453.6 g] egg noodles
  • 4 tbl sour cream
Melt the butter or margarine in a large saucepan over low heat. Add the onion, tomato and green pepper. Sauté a few minutes, until onions are soft. Add the beef, beef stock, flour, paprika and red wine. Simmer, covered, for 30 minutes. Add the water, cover and simmer for 90 minutes.
When the goulash is almost ready, cook the egg noodles in a large pan of boiling water. Drain well.
Serves 8.
Serve the goulash on a bed of noodles, topped with a dollop of sour cream.

  • 1 1/2 lb [~= 680.4 g] lean ground beef
  • 1/2 cup [~= 112.5 ml] fine dry bread crumbs
  • 1 egg, slightly beaten
  • 1/4 cup [~= 56.25 ml] grated Parmesan cheese
  • 3 tbl warm water
  • 1/2 tsp dried leaf basil
  • 1/4 tsp pepper
  • vegetable oil
Combine ground beef with bread crumbs, eggs, Parmesan cheese, water, 1/2 tsp basil, and 1/4 tsp black pepper. Shape into about 3 dozen 1-inch meatballs. In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil. Let cook in sauce 1.5hrs.

  • 1/2 cup [~= 112.5 ml] Olive Oil
  • 1 1/2 cup [~= 337.5 ml] Grated Carrots
  • 1 whole Large Red Onion, Diced
  • 2 lb [~= 907.2 g] Ground Beef
  • 2 tbl Dried Oregano
  • 2 tbl Dried Basil Flakes
  • 6 oz [~= 170.1 g] Tomato Paste
  • 5 cloves Garlic, Minced
  • 1 cup [~= 225 ml] (to 2 Cups) Red Wine
  • 2 tbl Worcestershire
  • 56 oz [~= 1.5876 kg] (2 cans) Whole Tomatoes
  • 1 cup [~= 225 ml] Milk
  • Salt And Pepper, to taste
  • Fresh Parmesan Cheese
Heat oil in a large Dutch oven or skillet over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
Throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.
Serve with pasta and a generous sprinkling of Parmesan cheese.
Prep Time: 30 Minutes Cook Time: 2 Hours Difficulty: Easy Servings: 8
Date added:

  • 1 lb [~= 453.6 g] ground beef
  • 1/2 cup [~= 112.5 ml] uncooked long grain white rice
  • 1 cup [~= 225 ml] water
  • 6 green bell peppers
  • 16 oz [~= 453.6 g] (2 cans) tomato sauce
  • 1 tbl Worcestershire sauce
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper to taste
  • 1 tsp Italian seasoning
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
3. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
4. In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
5. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.