easy beef recipe

Made with tender meat chunks, carrots, and potatoes in a deliciously seasoned sauce on a stove-top.

Easy Homemade Beef Stew

lbs Beef Chuck Roast

Tsp Kosher Salt

½ Tsp Coarsely Ground Black Pepper

Tbsp Gluten-free All-Purpose Flour (or Whole Wheat for non-gluten)

Tbsp Olive Oil

½ Yellow Onion (Chopped Large)

Garlic Cloves (minced)

Yukon Gold Potatoes

Cups Beef Broth

¼ Cup Tomato Paste

Worcestershire Sauce

Bay Leaves

Tsp Fresh Thyme Leaves (to garnish)

Preheat oven to 325° F.

Season the beef chunks on all sides with salt and pepper. Sprinkle the flour over and toss the seasoned beef to coat it on all sides

Heat the olive oil in a large Dutch oven over medium heat. Brown the beef in batches, on all sides, for 3-4 minutes per batch. Don’t worry about cooking the beef all the way through at this stage. Transfer the browned beef to a plate and set aside.

Add the onions, garlic, and carrots to the Dutch oven, and cook, stirring occasionally, for 2-3 minutes, or until slightly browned.

Add the potatoes, beef broth, tomato paste, bay leaf, thyme, and Worcestershire sauce, and use a wooden spoon to scrape the browned bits from the bottom of the pot.

Bring the mixture to a simmer, stirring, and return the beef to the pot. Cover the Dutch oven, and transfer to the preheated oven

Cook the stew for 2-2.5 hours, or until the beef is very tender. Remove the bay leaf. Taste the stew and season with additional salt and pepper, if necessary. Serve warm.

https://content.jwplatform.com/videos/qFE7TKGQ.mp4

This Classic Homemade Beef Stew recipe is so easy to make and so heavenly. A one-pot meal that’s hearty, flavorful and loaded with tender beef morsels, potatoes, and carrots. Cooked in a rich and savory sauce, this beef stew recipe is comfort food at its best.

Homemade Beef Stew

An easy and lightened up version of Mongolian Beef. This can be prepared ahead of time for your weekly meal prep.

Mongolian Beef Meal Prep

lb flank steak (thinly

cornstarch

canola oil

scallions (thinly sliced)

brown sugar

soy sauce

hoisin sauce

water

tsp ginger (grated)

garlic (minced)

Add beef to a medium bowl. Sprinkle with cornstarch. Toss beef in cornstarch until evenly coated.

In a separate medium bowl, add all sauce ingredient. Mix until evenly blended.&nbsp;

In a large deep nonstick skillet, add oil and bring to medium high heat. When oil is hot, lay beef into skillet in a single layer, making sure none of the pieces overlap. Cook a few minutes until seared and browned. Flip beef and cook a few minutes to sear and brown. Beef should not be fully cooked, only seared on both sides. If you do not have a skillet big enough to fit all your beef in a single layer, cook in smaller batches.

Remove beef and drain excess oil from skillet. I also like to lay the beef on some paper towels to soak up excess oil but this is optional.

Add beef back into skillet. Bring skillet to medium high heat. Add the beef back in and pour in the sauce. Stir fry the beef in the sauce until beef is completely cooked and sauce thickens. The sauce should thicken from the cornstarch on the beef. Once sauce is thickened, turn off heat. Garnish with scallions. When beef is cooled, add to your meal prep containers along with your choice of rice and vegetables.

This easy ground beef and potatoes will be an instant family favorite! Cooks in just ONE pan. Top with cheese or eggs for quick, healthy dinners.

Ground Beef and Potatoes

potatoes

93% beef

onion

red bell pepper (diced)

Worcestershire sauce

Dijon mustard

smoked paprika

garlic powder

oregano

salt

black pepper

green onions (sliced)

FOR SERVING: non-fat plain Greek yogurt or sour cream

Heat

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.

Cook

Add the beef, onion, and bell pepper. Cook, breaking apart the meat.

Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).

Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

Stir

Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

This delicious, cook all day roast has a great flavor with a little kick.  Tender shredded beef made with spices and peppers is great served as a sandwich or over mashed potatoes or mashed cauliflower.

Lazy Crockpot Italian Roast Beef Recipe

roast

beef stock beef base

beer

oz pepperoncini peppers (use all of the juice and about half of the peppers)

red peppers

tbsp minced garlic

Italian seasoning

Place slow cooker liner in slow cooker, if using

add roast to slow cooker

add stock/soup base, beer, all liquid and half of pepperoncini peppers, roasted peppers, garlic onion and italian seasoning.

cover and cook on low for 10-12 hours.

anytime after 8 hours, open slow cooker and shred beef using two forks.  It should come apart easily.

Enjoy!!

This easy roast beef recipe has slivers of garlic and fresh rosemary for amazing flavor.  With only a handful of pantry ingredients, you&#x27;re just few steps away from whipping up this wonderful, mouth-watering roast beef dinner!

Rosemary Garlic Roast Beef Recipe

garlic, (each clove

olive oil

rosemary

thyme leaves

salt, (or to taste)

fresh cracked pepper, (or to taste)

Preheat oven to 450˚F.

Prepare a roasting pan with a rack set over it; set aside.

Take the roast out of the fridge at least 1 hour before cooking, and up to 2 hours before cooking.

Pat dry the meat with paper towels.

Using a sharp knife, cut slits in the roast and insert the slivered garlic evenly around the whole roast.

In a small bowl combine olive oil, rosemary, thyme, salt, and pepper; mix until thoroughly incorporated.

Rub the rosemary mixture all around the roast.

Place roast on top of the rack that is set over the roasting pan.

Stick an ovenproof meat thermometer into the center of the meat.

Put prepared meat in the oven and roast for 15 minutes.

Reduce heat to 325˚F and continue to roast until internal temperature reaches 130°F for rare, 140°F for medium rare, and 150°F to 155˚F for medium to well done. This can take anywhere from 1 hour and 20 minutes to 2 hours, depending on the size of the roast and desired doneness.

Remove from oven and let roast rest for at least 20 to 30 minutes before cutting.

Cut and serve.

Instant Pot Beef Tips makes the most perfect, savory, filling dish for those hearty, in-a-hurry weekday meals. Serve with mashed potatoes or rice to round out the meal. 

Instant Pot Beef Tips Recipe

garlic

beef

beef broth

worcestershire sauce

mushrooms (optional)

Italian blend seasoning

salt (or

½ teaspoon cracked black pepper (or 1/4 teaspoon ground pepper)

corn starch

egg noodles

Set your pressure cooker to SAUTE. Add the oil, onions, and garlic and stir until onions are translucent and garlic is fragrant, 2-3 minutes.

Add beef chunks, sear for 1 minute or so. Add beef broth, worcestershire, mushrooms, Italian seasoning, and salt and pepper and stir to combine.

Cover and set to PRESSURE COOK or MANUAL, turn the valve to the SEAL position. and set the time for 35 minutes.

When the time is up, let the pressure naturally release (do nothing) for 10 minutes. Then, quick release (turn the valve to VENT). Once float valve has dropped, remove the lid and set the pot to SOUP.

When it starts to boil, stir together water and corn starch, then stir corn starch slurry into the pot.

Once the gravy thickens, taste it add salt and pepper to taste if needed. Serve over mashed potatoes, rice, or egg noodles.

Student dinners don't get easier than this. Make a big batch of this beefy chilli con carne and you'll be able to make a load of easy meals throughout the week.

Beef Chilli Con Carne

Onion

Red Bell Pepper

Beef Mince

Garlic Clove

Tomato Purée

Chilli Powder

Smoked Paprika

Cumin

Tinned Chopped Tomatoes

Drained Cooked Kidney Beans

Beef Stock

Frozen Sweetcorn

Salt

Black Pepper

Finely dice the onion and red peppers. Crush the garlic.

Add a drizzle of olive oil into a large lidded saucepan on medium heat. Once hot, fry the mince in batches, making sure it doesn’t stew. Once browned, remove from the pan and set aside.

Add another glug of oil into the pan. Then, add the onion and pepper. Stir-fry over until softened, 7 mins, then add the garlic and fry until fragrant.

Stir in the tomato purée, chilli powder, paprika and ground cumin. Cook for 2 mins stirring all the time.

Add the tinned tomatoes and drained kidney beans. Mix well, then return the mince to the pan and pour in the beef stock. The mince should all be covered. If not, add a splash of water. Season with salt and pepper. At this point, taste the chilli – if you want more spice, add a wee bit more chilli powder.

Simmer the chilli until thickened to your liking, or bring to the boil, then reduce to a simmer, place a lid on and leave to cook gently for up to 1 hr 30 mins, depending on how much time you have. Simmering for a longer time will mean a thicker, richer end result, but it’s still delicious eaten straight away if you don’t have the time or are too hungry.

Stir the sweetcorn through until defrosted before serving. Optional: if batch cooking for the week, transfer to Tupperware containers.

Good recipe! I left out the frozen sweetcorn and added some mushrooms and chocolate BBQ sauce (my secret ingredient) and it came out really well

Very good and easy batch cooking, thanks.

I slow cooked this for 12 hours... then oven baked it on top of tortilla chips for a quick, loaded nacho situation. Yum!

Lovely base recipe. I was cooking for 4, so doubled to get 3 meals.  Made burrito bowls tonight, quesadillas for couple of nights time, and stuck a 3rd in the freezer for another day.

Very good! I made mine with a meat alternative mince and a side of guacamole 🥑

This chilli is so great🔥🔥🔥🔥🔥🔥🔥 no bias 🙅🏻‍♀️🙅🏻‍♀️🙅🏻‍♀️

Made this last night, simple yet delicious! Still hesitating between making the nachos or the quesadillas with the leftover. 🤔

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Top 7 easy beef recipe recipes from across the web

The most viewed easy beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Homemade Beef Stew

Mongolian Beef Meal Prep

Ground Beef and Potatoes

Lazy Crockpot Italian Roast Beef Re...

Rosemary Garlic Roast Beef Recipe

Instant Pot Beef Tips Recipe

Beef Chilli Con Carne

Top 7 easy beef recipe recipes from across the web

The most viewed easy beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Homemade Beef Stew

Mongolian Beef Meal Prep

Ground Beef and Potatoes

Lazy Crockpot Italian Roast Beef Re...

Rosemary Garlic Roast Beef Recipe

Instant Pot Beef Tips Recipe

Beef Chilli Con Carne

The most viewed easy beef recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine