SLOW SIMMERED BEEF WITH POTATOES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 6h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Drizzle the beef with 4 to 5 tablespoons of the EVOO 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 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
- 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.
8 DELICIOUS GROUND BEEF RECIPES TO TRY [2022] (TRY THEM ALL!)
Homemade meatballs are very simple to make, especially since we skip the messy step of pan-frying them before adding them to the sauce. I use a standard half-beef/half-pork mixture in this recipe. If you prefer, you can replace the milk with water or beef broth.
Provided by Jamasine J
Categories Beef
Number Of Ingredients 14
Steps:
- Wrap a baking sheet in foil and lightly spray with cooking spray.
- In a small bowl, soak bread crumbs in milk for 20 minutes.
- In a skillet over medium heat, heat the olive oil. Cook and stir onions in hot oil for 20 minutes, or until translucent.
- In a large mixing bowl, combine the beef and pork. With a rubber spatula, combine the onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into the meat mixture. Refrigerate for about an hour, covered.
- Preheat the oven to 425°F (220 degrees C).
- Form the meat mixture into 1 1/2-inch-diameter balls with wet hands. Arrange on a baking sheet that has been preheated.
- Bake for 15 to 20 minutes, or until browned and cooked through.
Nutrition Facts : ServingSize 30 servings, Calories 82kcal, Sodium 192mg, Fat 5g, Carbohydrate 1g, Protein 6g, Cholesterol 32mg
SLOW-SIMMERED BURGUNDY BEEF STEW
My mother-in-law shared this recipe with me about 25 years ago. Ever since then, it's been a go-to whenever I need good food without a lot of fussing. -Mary Lou Timpson, Colorado City, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Toss beef with flour and salt to coat lightly; shake off excess. In an ovenproof Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches, adding additional oil as needed. Remove from pan., Add bouillon, parsley, seasoning, 2 cups water and wine to same pan; bring to a boil, stirring to loosen browned bits from pan. Add beef; return to a boil. Transfer to oven; bake, covered, 1 hour., Stir in vegetables and, if desired, thin with additional water. Bake, covered, until beef and vegetables are tender, 45-60 minutes.
Nutrition Facts : Calories 419 calories, Fat 15g fat (5g saturated fat), Cholesterol 106mg cholesterol, Sodium 949mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 4g fiber), Protein 37g protein.
SLOW-SIMMERING BEEF BOURGUIGNON
Warm up fall days with tender chunks of beef simmered in a rich sauce ladled over steaming noodles. - Adele Zuerner, Arden, North Carolina
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine., In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker., Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles.
Nutrition Facts : Calories 428 calories, Fat 20g fat (7g saturated fat), Cholesterol 145mg cholesterol, Sodium 843mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 47g protein.
SIMPLY DELICIOUS ROAST BEEF SANDWICHES
Steps:
- Cut roast in half; transfer to a 5-qt. slow cooker. Combine soup and soup mix; stir in celery. Pour over meat. Cover and cook on low for 8-10 hours or until meat is tender, adding mushrooms during the last hour of cooking., Remove meat from slow cooker. Skim fat from cooking juices. When cool enough to handle, shred meat with two forks and return to slow cooker; heat through. Spoon 1/2 cup onto each roll.
Nutrition Facts : Calories 307 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 699mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
SHREDDED BEEF SANDWICHES
Cola is the secret ingredient in this delicious slow-cooked beef. Coated with a well-seasoned sauce, the tender meat gets its zip from chili powder and cayenne pepper. -Marie Basinger of Connellsville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 8h45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a measuring cup, combine the cola, Worcestershire sauce, garlic, vinegar, bouillon and seasonings; set aside. Cut roast in half. In a nonstick skillet, brown meat in oil on all sides. , Place onions in a 3-qt. slow cooker. Top with meat. Pour half of cola mixture over meat. Cover and cook on low for 8-10 hours or until meat is tender. Cover and refrigerate remaining cola mixture., Remove meat from cooking liquid and cool. Strain cooking liquid, reserving onions and discarding the liquid. When meat is cool enough to handle, shred with two forks. Return meat and onions to slow cooker., Combine ketchup and reserved cola mixture; [our over meat mixture and heat through. Serve on buns.
Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 714mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
SLOW SIMMER BEEF STEW
This is the best beef stew I've ever tasted. My husband ate 4 bowls the first time I made it and my 9-month-old ate two bowls mashed up! I like to brown my beef for stew, and I hate to dirty both a pot and the slow cooker, so I prefer to cook the stew exclusively on the stove.
Provided by KESSIANNE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h50m
Yield 8
Number Of Ingredients 16
Steps:
- Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef.
- Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more.
- Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder.
- Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 40.6 g, Cholesterol 75.1 mg, Fat 20.1 g, Fiber 6.6 g, Protein 28.4 g, SaturatedFat 7.4 g, Sodium 1120.2 mg, Sugar 8 g
KOREAN BEEF SIMMERED IN SOY SAUCE (JANGJORIM)
I have been making jangjorim for many years but recently decided to make it into a recipe to pass it on to my daughter. I have had my young Korean friends try it, and they told me that it tasted just like how their mothers made it! It is a Korean side dish, banchan, but it's so good you can just eat this and rice for a quick yummy meal anytime. jangjorim can be served cold right from the fridge, at room temperature, or can be heated up in the microwave. Add fresh ginger, if you like ginger.
Provided by jjlee
Categories World Cuisine Recipes Asian Korean
Time 1h25m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with water and add beef; bring to a boil. Reduce heat and simmer until meat can be punctured with a fork, about 30 minutes. Stir in soy sauce, white sugar, garlic, and ground black pepper; cook and stir until flavors combine, about 15 minutes.
- Stir shishito peppers and eggs into the beef mixture. Cook and stir until meat can easily be pulled apart with a fork and liquids have been reduced to a third of the original amount, about 15 minutes.
Nutrition Facts : Calories 159 calories, Carbohydrate 13.3 g, Cholesterol 121.5 mg, Fat 7.9 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 2.9 g, Sodium 1245.7 mg, Sugar 10.1 g
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