Barbecued Beef

1 1/2 cups ketchup 1/4 cups packed brown sugar 1/4 cup red wine vinegar 2 tablespoons mustard 2 tablespoons Worcestershire sauce 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon garlic powder 1 (4 pound) boneless chuck roast 1. In a large owl, combine ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce, liquid smoke, salt, pepper, and garlic powder. 2. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover and cook on low for 8 to 10 hours. 3. Remove chuck roast from slow cooker, shred with a fork and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Hawaiian Beef Teriyaki

1 can pineapple chunks with juice (15 oz.) 1 c. soy sauce 3/4 c. brown sugar 2 cloves garlic, minced 1 tsp. minced ginger *1 Lb. skirt steak, sliced very thin (carne asada works GREAT) Mix together all ingredients, excluding beef. Set aside about 1/2 c. of the sauce, cover and refrigerate. Place beef in a Ziploc bag and pour marinade over. Press out all the air, seal, and marinate for at least 6 hours (overnight works great). Over prepared grill on medium-high heat, grill steak a minute or two on each size until cooked to your desired doneness (with the steak being so thin, you don’t have to grill it for too long). Place beef in a large bowl, pour remaining sauce over the cooked beef and stir until well covered. Serve with rice (or grilled fresh pineapple). *you can use sirloin steak, cut into chunks. Thread marinated beef onto skewers and grill. **This is also a GREAT marinade for Teriyaki burgers… I found this recipe here.

California Style Ranch Burger

1 pound lean ground beef
1 (1 ounce) package original ranch salad dressing mix, divided usage
1 cup Daisy Brand Sour Cream, divided usage
4 hamburger buns, lightly grilled if desired
4 large lettuce leaves
1/4 tomato, diced
1/4 red onion, diced

Directions:
1. In a large bowl, combine the ground beef, 2 tablespoons dressing mix, and 1/4 cup sour cream; mix well (the mixture will be soft). Form the mixture into 4 burgers. Grill the burgers, turning once, until done (10 to 12 minutes); set aside.

2. In a small bowl, combine the remaining dressing mix and remaining sour cream; mix well. Place each grilled burger on a bun. Top each burger with a lettuce leaf and 1/4 of the diced tomatoes and onions. Place a dollop of dressing on top of each burger before serving.

Easy Beef Stew

1/4 cup all-purpose flour
1/4 teaspoon ground black pepper
2 pounds beef for stew, cut into 1-inch cubes
2 tablespoons vegetable oil
2 (10.5 ounce) cans Campbell's® Condensed Beef Broth
1 cup water
1 teaspoon dried thyme leaves, crushed
6 medium carrots, cut into 1-inch pieces
4 medium potatoes, cut into quarters

Directions:
1. Stir the flour and black pepper on a plate. Coat the beef with the flour mixture.

2. Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the saucepot. Pour off any fat.

3. Stir the broth, water, and thyme in the saucepot and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 1/2 hours.

4. Add the carrots and potatoes to the saucepot. Cover and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender, stirring occasionally.

Pot Roast

cooking oil
1 pot roast – medium sized
1 large onion, chopped or sliced
1 tsp. minced garlic (or powdered)
salt & pepper to taste
1 can tomatoes
2 bay leaves
3/4 – 1 cup brown sugar ( more depending on your taste preference)
1 can mushrooms if desired

Put some cooking oil in the bottom of a stock pot or large saucepan (one with a lid) and heat. Once oil is hot add the pot roast. Be sure to brown well on all sides and edges as this will help keep in the juices. Once meat has browned nicely add the onions & garlic. Sprinkle meat with enough salt & pepper to your desired taste on all sides. Once onions have cleared slightly, add the remaining ingredients. Stir to mix all and just taste the liquid. If it does not taste sweet enough for you add more brown sugar. Cover with a lid and turn heat down to medium on a propane stove and 8 on an electric. Let cook for 3- 3 1/2 hrs or until meat is no longer pink inside. Be sure that you turn the meat every 15 – 20 minutes and stir the sauce over the meat and around it to avoid it sticking. When finished cooking the meat will be very tender and you will have a thick but sweet chunky gravy.

Beef & Vegetable Stir-Fry

¾ lb. beef round steak, boneless (12 oz.)
½ cup carrots, sliced
1 Tbsp. soy sauce
dash pepper
1 Tbsp. cornstarch
1 tsp. oil
½ cup onion, sliced
1/8 tsp. garlic powder
2 cups broccoli florets
1¼ cups water

Directions:
1. Trim all fat from steak. Slice steak across the grain into thin strips about 1/8" wide and 3" long. (Partially frozen meat is easier to slice).

2. Heat oil in wok. Add beef strips and stir fry over high heat, turning pieces constantly, until beef is no longer red (about 3-4 minutes). Reduce heat.

3. Add carrots, onion, and seasonings. Cover and cook until carrots are slightly tender (3-5 minutes).

4. Add broccoli; cook until vegetables are tender-crisp (3 to 4 minutes).

5. Mix cornstarch and water until smooth; add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze.

Yield: 4 Servings

Beef Pot Roast

1/2 cup onion, chopped
2 tablespoons water
2 1/2 lbs. beef chuck roast
2 cups hot water
1 cube beef bouillon
2 tablespoons orange juice
1/4 teaspoon ground allspice
1/8 teaspoon pepper

Directions:
1. Simmer onion until tender in 2 tbs water in heavy deep skillet.
2. Add roast to skillet. Brown on all sides.
3. Combine beef bouillon cube with 2 cups hot water; stir until dissolved.
4. Combine orange juice, allspice, pepper and beef broth. Pour over meat, Cover and simmer about 2 hours.

Serves 8.

Beef Burgundy

2 – 2 1/2 lbs. Beef Round Steak 1/4 inch thick
1/4 C. Flour
1/4 C. Butter
1/2 C. coarsely chopped Onion
1 Tbsp. finely snipped Parsley
1 medium clove Garlic, crushed
1 Bay Leaf
1 tsp. Salt
1 (6 oz.) can whole Mushrooms
1 C. Burgundy
Hot cooked Rice

Cut steak in bite-size pieces; coat with flour. In a 12-inch skillet, quickly brown half the steak at a time on both sides in butter. Remove from heat.

Return all meat to skillet. Add onion, parsley, garlic, bay leaf, salt, and dash of freshly ground pepper. Stir in mushrooms, wine, and 1/2 cup water. Bring to a boil; reduce heat; simmer, covered 1 hour or until tender. Add more water during cooking if needed. Remove bay leave. Serve over rice.

Beef Stew

1 medium onion, chopped
2 cups baby carrots
2 cups sliced celery
1 pound red potatoes, unpeeled, cubed
2 pounds beef stew meat, cut into bite-size chunks
2 teaspoons dried thyme leaves
1 (14.5 ounce) can Hunt’s® Diced Tomatoes, undrained
1/4 cup water
1 (6 ounce) can Hunt's® Tomato Paste

Directions:
1. Place onions evenly on bottom of 3-1/2-quart or larger slow cooker. Top with layers of carrots, celery, potatoes and meat; sprinkle with thyme. Pour diced tomatoes with their juice and the water over meat. Cover slow cooker with lid.

2. Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours), or until meat is tender.

3. Stir in tomato paste; cover. Cook an additional 10 minutes.

Pot Roast

4 pounds beef chuck roast
1/2 cup margarine
1 tablespoon onion salt
1 tablespoon garlic salt
1/4 cup white sugar
1/4 cup packed brown sugar
3 (.75 ounce) packets dry brown gravy mix
5 pounds baking potatoes, peeled and diced
2 pounds carrots, peeled and diced
2 cups water


Directions
1. Preheat oven to 325 degrees F.

2. Lightly coat the beef chuck roast with margarine. Sprinkle onion salt, garlic salt, white and brown sugar and one package of gravy mix over the roast.

3. In a large roasting pan, spread a layer of potatoes and carrots on the bottom of the pan. Sprinkle 2/3 package of the gravy mix over the potato layer. Place the prepared roast on the bottom layer of potatoes and carrots. Surround the roast with the remaining potatoes and carrots, and sprinkle on the remaining gravy mix. Add the remaining margarine and the water to the pan.

4. Cover and bake in the preheated oven for 30 minutes. Reduce temperature to 300 degrees F and continue baking for 2 hours and 15 minutes, or to desired doneness.

Beef Tenderloin

1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter

Directions:
1. Preheat oven to 350 degrees F.
2. Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter over the tenderloin.
3. Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.

Baby Back Ribs

2 Racks Baby Back Ribs – Frozen – Pre-cut in 3 rib pieces
1 Large Onion – Quartered
1 Cup – Barbecue Sauce
1 Cup – Cranberry Honey

Place frozen ribs into a 5-7 quart Crock Pot with onion. Turn on High and cook for 6 hours. Mix the Barbecue Sauce and Honey together in a bowl for basting. Set aside. When ribs are done place them immediately on the grill (325 degrees – Medium heat). Baste the ribs with the sauce honey mixture for 10 -15 minutes. They will fall off the bones.

Beef Sirloin Tips with Smoky Pepper Sauce

From Better Home and Garden Magazine, October 2010 issue.

1 1/2 lb. beef sirloin tip steak
1 Tbsp. vegetable oil
1 12 to 16 oz. jar roasted and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian (flat-leaf) parsley

1. Trim meat and cut into 1 to 1 1/2 inch chunks; sprinkle with paprika. In 12-inch skillet, heat oil over medium high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.

2. Meanwhile, drain roasted red peppers, reserving liquid. Measure 1/2 cup of reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add barbecue sauce. Cook, ucovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.

3. Sprinkle with parsley. Makes 4 servings.

Irish Beef Stew

Ingredients

* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley

Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)

Serves 4 to 6.

Applebee’s Bourbon St. Steak

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resalable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

Grilled Tri-Tip Steak with Bell Pepper Salsa

Ingredients

Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
A couple of turns of freshly ground black pepper
A sprinkling of salt

Steak
1 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper

Salsa
1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
6 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped parsley, basil, or arugula
1/4 teaspoon red chile flakes
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste


Directions:
1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)

2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.

3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.

4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.

5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.

6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.

7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.

Serves 6.

Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.

Meat Loaf

1 1/2 pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
1/3 cup ketchup

Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F for 1 hour.

Beef Teriyaki

1 lb. beef, cut in 1 inch cubes
1 15 oz. can pineapple chunks
1/2 cup soy sauce
1/4 cup brown sugar
1 clove garlic, minced
1/2 tsp. minced ginger
2 tsp. sesame oil

Directions:
Combine all ingredients, including liquid from pineapple. Marinate, cover and put in refrigerator for 3 hours.

Thread beef and pineapple alternately on skewers.

Discard leftover marinade.

Broil 8 minutes, turning once, until beef is cooked.

Beef Stew Mostocelli

2 T. Vegetable Oil
2 T. Butter
1 - 1 1/2 lbs stew meat
1/2 chopped onion
1 clove garlic
1/4 - 1/2 cup water
3 cups beef broth
8 oz can tomato sauce
1 1/2 tsp. salt
1 1/2 tsp. black pepper
1/2 lb. pasta

Directions:
Heat oil in 5 quart pot. Add meat, onion, garlic and brown. Add water (1/4 - 1/2 cup). Cover and let simmer for 1 hour. Remove meat and shred. Return to pot. Add beef broth and tomato sauce, butter and bring to a boil. Add pasta. Cook pasta less than what the package says by 2-3 minutes. Bring to another boil. Stir occasionally. Cover when comes to boil for approximately 8 minutes. Test pasta. Shut off heat, it will continue to cook while it is hot.