Beef

Beef Barbecue

3 pounds Beef Chuck Roast

1-1/2 cup Water

1 Onion quartered

2 Celery Tops

1 tsp. Salt

8 Peppercorns

1 Bay Leaf

Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.

Remove the meat from the crockpot and shred.

Strain the broth and pour into a saucepan.

Add:

1 large chopped Onion

1/2 cup chopped Celery

1/2 cup shredded Carrots

Simmer on the stove top for 15 minutes.

Add the following to the broth and vegetables and stir well:

3 Tblsp. Red Wine Vinegar

2 Tblsp. Brown Sugar

4-1/2 Tblsp. Worcestershire

1-1/2 Tblsp. Dijon Mustard

1-1/2 Tblsp. Lemon Juice

1-1/2 cups Catsup

2 tsp. Salt

1/2 tsp. Pepper

Return the shredded meat to the crock pot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.

Serve on hamburger buns.

Beef Stew

2 pounds stewing beef *

1/2 cup flour

3 Tblsp. olive oil

1 large onion, chopped

1 can (14.5 oz.) petite diced tomatoes

3 cups water

3 tsp. salt

1/4 tsp. pepper

1 cup baby carrots

1 stalk celery

4 Yukon Gold potatoes with skins

Cut beef into 1" - 2" pieces. Dust lightly with flour.

Heat oil in a dutch oven. Add beef gradually and brown on all sides, remove.

Saute onions in drippings, (add more olive oil if needed,) until soft.

Add browned beef, tomatoes, water, salt, and pepper.

Bring to a boil. Lower the heat, cover, and simmer for 35 minutes.

Cut carrots in half. Slice celery into small pieces. Cut potatoes into about 1" cubes. Add to pan.

Bring back to a boil. Cover the pan and turn down to simmer for 25 minutes.

I always serve this with my homemade rolls. Recipe here ►Homemade Rolls

* We often have venison and use it instead of the beef. It is delicious, too.

The Best Recipe for Homemade Beef Stew on My Humble Home and Garden

Shopping List:

2 lbs. Stewing Beef
Flour
Olive Oil
Onion
14.5 oz. can Petite Diced Tomatoes
Salt
Pepper
Baby Carrots
Celery
Yukon Gold Potatoes

1 pound hamburger meat

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon garlic powder

1 medium onion

1 egg

Buns or Bread

Butter for toasting buns or bread

The hamburger meat is key to the best burger. We buy ours at Sam's.

When we first bought hamburger there, I couldn't believe there could be

such a huge difference in flavor, but there is. Buy the best you can.

You take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder. Add one small egg or just the yolk of a large egg. Then grate a third to half of a medium sized onion and add to the meat and seasoning. (Cut the rest of the onion into slices and set aside.) Mix together gently. Shape your patties.

Preheat your skillet or grill. My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it. When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness. When the patties are done on one side, I put the onions around the outside of the pan to cook. You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet. When Dave grills the burgers, I usually cook the onions in a skillet on the stove.

While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don't have to do this, but it makes the sandwich so much better!

I shaped those first patties into squares to match the bread pieces. When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam's usually has very little grease and there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.

Best Burger Ever

Shopping List:

1 lb. Hamburger Meat
Salt
Black Pepper
Garlic Powder
Onion
Egg
Burger Buns or Bread
Butter

Beef

Beef Stew

Best Burger Ever!

Beef and Broccoli in Oyster Sauce

Stir-Fry

1 lb. beef steak, partially frozen

2 Tblsp. soy sauce

2 Tblsp. dry white wine

2 Tblsp. cornstarch

2 garlic cloves, minced

oil for cooking

2 cups fresh or frozen broccoli

a hand full of thin strips of carrot

1/2 cup oyster sauce

1/4 cup water

Slice the beef thinly across the grain. Combine the soy sauce, wine,

cornstarch, and minced garlic. Marinate the beef at room temperature in the soy sauce mixture.

Heat enough oil in a large wok or frying pan and stir-fry the beef over high heat for a couple of minutes. Add broccoli and julienned carrots and cook for about 30 - 45 seconds.

Add oyster sauce and water. Stir and cook for a couple of minutes to blend flavors.

Serve over white rice and garnish with green onions pieces or chives.

Serves 4.

Shopping List:

1 lb. Beef Steak
Soy Sauce
Dry White Wine
Cornstarch
Garlic Cloves
Oil for Cooking
Fresh or Frozen Broccoli
Carrots
Oyster Sauce
White Rice
Green Onion for Garnish

Beef in Oyster Sauce Stir-fry

Beef Steamed Dumplings

Dough:

2 cups flour

1/2 tsp salt

3/4 cup boiling water

1/4 cup cold water

In a medium sized bowl, combine the flour, salt, and the boiling water, stirring constantly with a fork. Add the cold water and using your hands, mix and form into a ball. Cover the bowl and set aside.

Meat filling:

2 Tblsp. hoisin sauce

1 tsp. cornstarch

1 cup finely chopped bok choy

1/2 cup shredded carrot

2 Tblsp. thinly sliced green onion

2 Tblsp. snipped fresh cilantro

1/4 tsp salt

3/4-pound lean ground beef

*Cabbage leaves for lining the steamer

Stir the hoisin sauce and the cornstarch together in a mixing bowl. Add the vegetables and the salt and mix well. Add the beef and mix well. Using a one and a half-inch ice-cream scoop, (equal to about 1 tablespoon) make about 28 little meatballs.

Divide the dough in half and keep half covered in the bowl. Using the remaining half, cut the dough into 14 equal pieces and roll each into a ball. On a floured surface, shape the balls into flat 3-inch circles. Place a meatball into the middle of a dough circle and bring edges up around the filling. Flatten the bottom of the dumpling a little. Repeat, using the remainder of the dough.

Place dumplings in the steamer, which has been lined with cabbage leaves, to prevent sticking. To prevent sticking together, the dumplings should not be touching each either. In a large pot or Dutch oven, bring water to a boil. Place bamboo steamer over the boiling water. Dumplings should not be touching the water. Cover and steam for 16 - 18 minutes.

Serve warm with the soy dipping sauce below.

Soy Dipping Sauce:

1/4 cup rice vinegar

1/4 cup low-sodium soy sauce

Combine vinegar and soy sauce. Serve in individual dipping bowls with a sprinkle of chopped green onion on top.

Shopping List :

Flour
Salt
Hoisin Sauce
Cornstarch
Bok Choy
Carrot
Green Onion
Fresh Cilantro
3/4 - lb. Lean Ground Beef
Cabbage leaves for steaming
Rice Vinegar
Low-Sodium Soy Sauce

Beef Steamed Dumplings

Meatballs in Light Tomato Sauce

1-1/2 pounds ground beef

1-1/2 cups fresh bread crumbs

(3 slices fresh bread)

1 large egg

1/4 tsp. ground black pepper

Salt

2 tblsp. olive oil (more if needed)

1 large onion, cut into thin wedges

1 cup mini carrots, sliced

1 celery stalk, sliced

1 can (14.5 ounces)

diced tomatoes

1/4 cup dry white wine

1/2 tsp. dried basil

1 Tblsp. chopped fresh parsley

2 tsp. grated lemon peel

Mix the ground beef, fresh bread crumbs, egg, pepper, 1 teaspoon of salt, and 1/2 cup of water in a large bowl. Shape this mixture into meatballs of uniform size. (I usually divide the mixture into fourths and divide each of those into four pieces.) You can make them bigger or smaller but adjust the cooking time.

In a large skillet, brown the meatballs on all sides. Don't overcrowd the skillet. Brown half and remove to a plate and brown the other half, if necessary. Remove the meatballs after browning.

Add the vegetables to the drippings in the skillet and cook for 10 minutes. Stir often. Add the tomatoes with juice, wine, basil, and 1/2 teaspoon of salt. Add the meatballs to the vegetable mixture in the skillet. Heat to boiling over high heat. Reduce heat, cover and simmer for 15 minutes or until the meatballs are done.

Serve over pasta, (We like thin spaghetti.), and garnish with chopped fresh parsley and lemon zest.

Shopping List:

1-1/2 lb. lean Ground Beef
Fresh Bread Crumbs
Egg
Black Pepper
Salt
Olive Oil
Onion
Mini Carrots
Celery
14.5 oz. can Diced Tomatoes
White Wine
Dried Basil
Fresh Parsley
Lemon
Thin Spaghetti or Rice

Meatballs in Light Tomato Sauce

Easy Homemade Chili

1-1/2 pounds lean ground beef

1 large onion, chopped

1 pkg Buena Vida Chili Powder

1 pinch red pepper flakes

1 can spicy chili beans

1 can tomato juice

Brown the ground beef in a large pot. Add chopped onion and cook until onion is transparent. Add chili powder and pinch of red pepper flakes. Stir well. Add the can of chili beans with liquid and stir again. Pour in the tomato juice and stir to combine. Bring to a boil and simmer over low heat for 20 minutes.

Serve in a bowl with saltine crackers or over spaghetti and top with shredded cheddar cheese.

Shopping List:

1-1/2 lbs. Lean Ground Beef
Onion
1 pkg Buena Vida Chili Powder
Red Pepper Flakes
1 can Spicy Chili Beans
1 can Tomato Juice
Shredded Cheddar
Saltine Crackers
Spaghetti

Easy Homemade Chili

vegetable beef soup.pdf

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Beef Vegetable Soup

1-1/2 lbs. of stew meat, cut into small pieces

1 medium onion, chopped

olive oil for browning meat

32-ounce box of beef broth

14-1/2 oz can petite diced tomatoes

1 Tblsp. Worcestershire sauce

1-1/2 cups carrots

1 pound of baby potatoes, cubed with skins on

2 stalks of celery, chopped

1 tsp. garlic powder

2 tsp. salt

1/4 tsp. dried oregano

1/4 tsp pepper

1 cup fresh or frozen baby peas

1 cup fresh or frozen corn

1-3/4 cups frozen cut green beans (cooked in microwave for 4 minutes)

In a Dutch oven, brown the stew meat pieces until brown. Add the chopped onion and cook until transparent.

Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat and cover with a lid. Simmer for thirty minutes.

Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover and simmer for an additional 15 minutes.

Shopping List:

1-1/2 lbs. Stew Meat
Onion
Olive Oil
32-oz. Beef Broth
Diced Tomatoes
Worcestershire Sauce
Carrots
1 lb. Baby Potatoes
Celery
Garlic Powder
Salt
Dried Oregano
Black Pepper
Frozen Baby Peas
Fresh or Frozen Corn
Fresh or Frozen Green Beans

Beef Vegetable Soup

Meatloaf

1-1/2 pounds ground beef

3/4 cup ketchup

1/4 cup water

3/4 tsp. salt

1/2 tsp. pepper

1/8 tsp. red pepper

2 eggs, beaten

3/4 cups fresh bread crumbs

1/2 cup chopped onion

2 tsp. French Country Dijon Mustard

Topping

1/4 cup ketchup

1/2 tsp French Country Dijon Mustard

In a large bowl, combine the beef, ketchup, water, seasonings, eggs, bread crumbs, onions, and mustard. Throughly mix the ingredients.

Line a half sheet baking pan with 'Reynolds Quick Release' aluminum foil. Shape the meat mixture into a uniform loaf on the foil-lined baking pan.

To make the topping: In a measuring cup, measure the ketchup, add the mustard and the brown sugar, and stir to combine. Spread over the top of the meat mixture.

Bake in a preheated 400° oven for 35 to 45 minutes or until meat is done.

Shopping List:

1-1/2 lbs. Ground Beef
Ketchup
Salt
Black Pepper
Red Pepper
Eggs
Bread for Fresh Bread Crumbs
Onion
French Country Dijon Mustard

Meatloaf

Beef Barbecue

Shopping List

3 lb. Beef Chuck Roast
Onion
Celery
Salt
Peppercorns
Bay Leaf
Carrots
Red Wine Vinegar
Brown Sugar
Worcestershire Sauce
Dijon Mustard
Lemon Juice
Catsup
Black pepper
Hamburger Buns