beef recipes

Stuffed Pepper Soup will be a weeknight staple. It has everything you like about a classic stuffed pepper—ground beef, rice, tomatoes, and CHEESE. There must be cheese!

Stuffed Pepper Soup

olive oil

red bell pepper, chopped

green bell pepper, chopped

yellow bell pepper, chopped

onion, chopped

garlic,

beef

Kosher salt

black pepper

c. Swanson Chicken Broth

tomatoes

oregano

c. white rice

white cheddar,

parsley,

Very good, my tweaks included a half pound mild Italian sausage and some pepper flakes. Very good. But I would imagine a bit bland without the sausage and pepper flake

Great recipe and a crowd-pleaser. Much simpler than actually making stuff peppers, and we actually prefer the soup. A new member of our regular line up.

I made this soup today and it was amazing. I don't know why I never thought of turning our favourite stuffed peppers into soup before coming across this recipe. I made a few small tweaks and it turned out so good that I'm about to write it into my recipe book after making it once. I used a 28oz. can of regular diced tomatoes because I have trouble finding fire-roasted diced tomatoes at all 3 of my local grocery stores. I also substituted white rice for brown because it is what we prefer and have on hand. Lastly, the change that I believe took this recipe to the next recipe is DILL. We have always used copious amounts of dill in our stuffed peppers. Usually I will cook the rice in dill as well as add it to the browning ground beef and I add more to the entire mixture before stuffing the peppers!! It compliments the other ingredients sooo well. So, I decided to add dried dill to this soup--an overly generous amount! It's seriously so good you don't even need to add cheese and this is coming from a huge cheese lover!! I hope you all consider adding dill to your stuffed peppers and stuffed pepper soup from now on!

If you like stuffed green peppers,  you will love this soup. If you don't like the texture of cooked peppers, just puree them with some of the broth in a blender first, before adding to the soup.

"6 c."  Thanks a lot for this, now I have to go 20 miles back to the store and get chicken broth.

https://streaming.hearstdigitalstudios.com/cc32a7b0-3d63-4bfc-a361-95cc1ab80508/video_rover_16x9_1080p_hd_1525900908_35542.mp4

Chicken And Broccoli Stuffed Peppers = The Perfect Light Dinner

Juicy and tender bottom round roast encrusted with sea salt and herbs. This roast beef recipe is a family favorite!

Bottom Round Roast

water

arrowroot starch

gluten-free beef broth

garlic cloves,

sea salt

parsley

thyme

rosemary

Using a mortar and pestle, turn the garlic...

Using a mortar and pestle, turn the garlic cloves and seasalt into a paste.  Stir in the dried parsley, dried thyme, driedrosemary, ground black pepper, and olive oil.

Preheat oven to 375 degrees (F).

Remove the beef bottom round roast from its...

Remove the beef bottom round roast from its packaging. Do not cut off the butcher’s twine tied around the roast. 

Place the roast in a 10-12 inch baking...

Place the roast in a 10-12 inch baking dish (I recommendusing a cast iron skillet, because it can also be used later to make the gravy) and rub down with the garlic and herb rub (all sides). When finished, place the roast in the pan with the fatty side up.

Bake for about 18-20 minutes per pound, or...

Bake for about 18-20 minutes per pound, or until the internal temperature reaches 125-130 degrees (F), for medium-rare (or until the roast is at the desired temperature).

Remove the roast from the baking dish and...

Remove the roast from the baking dish and place it on a platter. Cover loosely with foil, and allow the roast to rest for at least 15-20 minutes before slicing.

Combine the cold water and the arrowroot starch. Set...

Combine the cold water and the arrowroot starch. Set aside.

In a heavy bottomed pan, place the cooking...

In a heavy bottomed pan, place the cooking juices from the roast, including the crispy brown bits (or if you cooked the roast in a cast iron skillet, just use that to make your gravy in).

Stir in the beef broth and red wine....

Use a wire whisk to gently scrape the...

Use a wire whisk to gently scrape the browned bits off the bottom of the pan and bring to a boil. 

Whisk in the arrowroot starch mixture. 

Return the gravy to a boil, then reduce...

Return the gravy to a boil, then reduce the heat to medium low and simmer for about 10 minutes to thicken the gravy. Whisk occasionally.

https://mediavine-res.cloudinary.com/video/upload/xop2sj537oab0etepsks.mp4

This bottom round roast will quickly become a family favorite recipe! Crusted in sea salt, lots of fresh garlic, and herbs, this juicy roast is lip smacking delicious!

Ricardo's recipe: Texan-Style Shepherd’s Pie

Texan-Style Shepherd's Pie

(500 ml) potatoes

(500 ml) peeled and cubed sweet potatoes

(45 ml) butter

(60 ml) milk

onion, finely chopped

jalapeño pepper, finely chopped

lb (454 g) lean ground beef

(15 ml) chili powder

(1 ml) ground cumin

(1 ml) coriander

19 oz (540 ml) cream style corn

Salt and pepper

In a large pot of salted water, cook the potatoes and sweet potatoes until tender. Drain.

With a masher, coarsely crush the potatoes and sweet potatoes with the butter. With an electric mixer, purée the potato mixture with the milk. Season with salt and pepper. Set aside.

With the rack in the middle position, preheat the oven to 180 °C (350 °F).

In a skillet, brown the onion with the pepper in the oil. Add the meat, garlic, and spices and cook until the meat is golden brown. Season with salt and pepper. Stir in the beans. Spoon into a 20-com (8-inch) square baking dish and press lightly. Spread the corn on the meat mixture and cover with the mashed potatoes. If desired, sprinkle with chili powder. Bake for about 40 minutes.

Was good...easy to follow recipe. But turned out a bit soggy/wet at the bottom. Ended up being a bit of a messy meal...tastes nice, but presentation not great.

Swap regular mashed potatoes for a sweet and chilli pumpkin version in this riff on steak and mash.

Steak With Mustard Sauce And Chilli Pumpkin Mash

potatoes, peeled, chopped

butternut pumpkin, peeled, chopped

red chilli, seeds removed, finely chopped

unsalted butter

x 150 grams rump steaks, trimmed

tbs wholegrain mustard

(250 milliliters) salt-reduced beef stock

baby spinach leaves

Steak with mustard sauce and chilli pumpkin mash

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

Cheese And Herb-Crusted Cottage Pie | Recipes | Delia Online

dessertspoon mushroom ketchup

Worcestershire sauce

oz (350 g) lean minced beef

largish onion, roughly chopped

carrot,

flour

salt and black pepper

6-7 oz (175-200 g) potatoes

yoghurt

butter

1½ oz (40 g) Double Gloucester cheese

salt

Classic Chili

red bell pepper,

garlic, chopped

(45 ml) vegetable oil

lb (454 g) ground beef

(60 ml) chili powder

(10 ml) coriander

(5 ml) ground cumin

(5 ml) ground ginger

cayenne (optional)

(45 ml) molasses

(45 ml) ketchup

Dijon mustard

(30 ml) red wine vinegar

(796 ml/28 oz) crushed tomatoes

(540 ml/19 oz) red kidney beans

(15 ml) whole-grain mustard

In a Dutch oven or large pot over medium heat, soften the bell pepper, onion and garlic in the oil. Add the meat and brown. Add the spices and cook for 2 minutes. 
Add the molasses and ketchup and cook for 2 minutes. Add the Dijon mustard, vinegar, tomatoes and beans. Lower the heat and simmer for 45 minutes. Season with salt and pepper. Remove from the heat and stir in the whole-grain mustard.


Wow. Simply WOW. An outstanding recipe and super easy to make. Great flavour with tons of opportunities to customize. Next time I will make with chorizo sausage. You could certainly modify this to a veggie chili. Superb!

Really good recipe! Cooked it for longer though, everyone enjoyed it.

I was looking for something a little different from the usual chili that I make, and was intrigued by some of the ingredients in this recipe, such as the molasses.  It didn't disappoint!  Sweet and smoky, it's a great chili.  I love that it's nice and thick, not at all watery.  I like it with the addition of corn.

Loved this! I did use a pound of ground elk and two hot italian sausages instead of the ground beef .... just because that’s what I had. Really really good. I’ll definitely be making this again.

Absolutely perfect. I let it it simmer for three hours and added white wine while simmering. WOW

Too much tomato - recipe is very high in acid and it overpowers all the great spices it contains. Would also like more kidney beans for texture.

My boyfriend absolutely loves this recipe and so do I. It's the best chili I ever tasted! My boyfriend called it the 'chili of life' haha...

Tasty, perhaps the coffee adds a darkness that suits us. Replaced the ketchup with the Compliments Craft Beer Chipotle sauce you can get at Sobeys. Replaced the quarter cup of water with Steamwhistle beer. Did I mention tasty?

I made this dish last night fast and easy.  As my family likes it a bit more spicy, I added chili spice to the meat as it was browning.  I served it with cheese beer biskets.  I thought adding the coffee was a nice touch. I will definitely make this recipe again.

I was disappointed.  I ended up looking at other recipes to rectify.

Chi Kofte (Armenian Steak Tartare) also has a Lebanese cousin called Kibbeh Nayyeh. They are nearly identical, featuring raw meat and bulgur wheat, but are shaped and served differently. With this recipe you can easily make both variations!

Chi Kofte (Armenian Steak Tartare)

onion (finely chopped)

Paprika

flat-leaf parsley

cucumber

green Italian pepper (Cubanelle) (¼-inch diced (about ¾ cup))

scallions (thinly sliced)

lemon juice

paprika

sumac ((optional))

½ cups grade fine bulgur ((cracked wheat))

½ cups cold water (plus more as needed)

½ pounds very fresh top round (trimmed of all fat

kosher salt

scallions

Extra-virgin olive oil (for serving (optional))

Start by making the gheyma. Heat the butter in a medium skillet over medium-high heat. When melted add the ground beef, stirring and breaking up into small pieces. When the beef has started to brown but is not completely cooked yet, add the onions and season with salt, pepper, and paprika. Continue to cook until the beef is well-browned and cooked through. Taste and adjust seasoning as desired. Stir in the parsley and remove from the heat. The gheyma can be made ahead and reheated as needed. It can also be frozen.

For the salad, mix together all the ingredients and set aside until ready to serve. It will be quite juicy.

Fill a small bowl with some water to use to wet your hands as needed during the mixing and shaping process. In a large mixing bowl, soak the bulgur with the 1 ½ cups cold water for about 15 minutes until absorbed but still wet. Add the meat and mix thoroughly with your hands. Season with salt, paprika, and pepper and mix well.  Mix in ¼ cup scallions and ¼ cup chopped parsley.

To shape the kofte, dip your hands in the water and grab a small handful of the mixture. Form it into a ball and then lightly begin to make a fist with your hand to make it a bit more oblong (but not completely flat) and leave finger imprints on one side. Place on a serving dish, dip your hands in water and repeat the process until all of the mixture has been used to form koftes. Garnish with the remaining green onions and parsley and serve with the gheyma, salad, and olive oil (if desired) on the side for topping.

These easy Marinated Fiesta Steak Tips are perfect as party appetizers or for dinner any day of the week!

Marinated Fiesta Steak Tips

cumin

lime juice

garlic

Add the beef tips to a large resealable bag or a glass dish.

Add the ingredients for the marinade to a small bowl and whisk to combine. Pour the marinade over the meat and stir to make sure that all the beef is coated in the marinade.

Marinate the beef in the refrigerator for at least 8 hours and up to overnight. The longer you marinade the beef, the more flavor it will have.

Remove the beef tips from the marinade and dry well with paper towels. Discard the remaining marinade.

Add a thin layer of canola, avocado or vegetable oil to a large skillet. You want the meat in a dingle layer and not touching, so the largest skillet that you have. Or you can brown the meat in batches.

Sear the beef on each for about 3-4 minutes until a crust forms. You&#8217;ll want the beef to be medium, to medium rare so that it&#8217;s not tough. Turn the beef tips over and sear on the other side for another 3-4 minutes. Remove to a platter and cover with foil. Let the steak rest for at least 5 minutes before serving.

Place the beef tips on a baking sheet sprayed with cooking spay. Add the beef tips in a single layer, spaced apart. Cook for 5 minutes, then turn the beef tips over and cook for another 5 minutes on the other side. (See note)

Remove the beef to a serving bowl and pour any juices from the bottom of the baking sheet over the beef tips.

This technique was new to me and works so well! Will use this a lot.

Love this recipe! Do you think I can marinate the steak tips overnight? Thank you for a great recipe!

In need of a quick dinner? I’ve got you covered with this 5 ingredient beef and pepper ramen that only takes 20 minutes to make!

5 Ingredient Beef and Pepper Ramen

red bell pepper

vegetable oil

lb sandwich steak

sweet chili sauce

beef noodles

Bring a small pot of water to boil (for the ramen.)

Meanwhile, in a frying pan over high heat add in the sliced bell pepper and vegetable oil and cook for 5 minutes or until slightly browning on the edges, stirring occasionally. Add in steak strips and season with salt. Cook for 4 minutes, or until the steak is cooked to your doneness level of liking. Turn heat off and stir in sweet chili sauce.

When water is at a boil, open ramen packets remove seasoning packets and set aside. Cook noodles for 3-4 minutes, or until tender, then drain the water from them and return them to the pot. Sprinkle seasoning packet over the noodles and stir. Top with beef and peppers and enjoy.

Quick and easy gluten free braised beef recipe that is delicious and packed full of nutrients from the grass fed beef rum steaks, shiitake mushrooms and black fungus.

Braised Beef with Shiitake Mushrooms and Black Fungus

extra virgin olive oil

ginger,

(1.7 ounces) dried natural black fungus,

22 shiitake mushrooms, soak

star anise

cloves

gluten free corn (maize) starch mix with ½ cup water

rice

For the Sauce:

blackstrap molasses

sesame oil

white pepper

dry sherry

For the Garnish:

coriander

red chilli deseeded and finely sliced

Instant Pot Korean Beef and Rice is made by tossing all ingredients for the sauce together, then adding the cubed beef and cooking together in an Instant Pot until soft. This Asian style beef recipe is perfect for a busy weeknight dinner when all you want is eat, not fuss over the stove.&nbsp;

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