Browse Category by Beef
Beef, Slow Cooker or Instant Pot

Beef Bourguignon

3 c. Burgundy or Merlot wine
2 T. Cognac
1/2 onion, thinly sliced
2 carrots, chopped
1 sprig fresh parsley
1 bay leaf
1 clove garlic, crushed
dash of pepper
2.5 pounds, chuck roast, cut into cubes

4 T. olive oil, divided
5 slices bacon, chopped
3 T. flour
1 T. tomato paste
1 clove garlic, crushed
1 (10.5 ounce) can beef broth

3 T. butter
1/2 pound fresh mushrooms, sliced

1. For marinade: In a large bowl, combine the wine, cognac, onions, carrots, parsley, bay leaf, garlic, peppercorns and salt. Mix well and add the cubed beef. Cover and marinate in the refrigerator overnight.

2. For Bourguignon: Strain the meat from the vegetables and marinade; reserve marinade. Dry meat with paper towels. Heat 2 tablespoons of the oil in a large skillet over medium high heat. Add the meat and saute for 10 minutes, or until browned on all sides. Transfer meat to a separate medium bowl with a slotted spoon and set aside.

3. In the same skillet, add the bacon and saute until lightly browned. Transfer the bacon to the bowl with the meat. Drain the skillet and return it to the heat.

4. Heat the remaining oil in the skillet. Add the flour and stir until well mixed and brown, about 2 minutes.

5. Now add the tomato paste, garlic, beef broth, reserved marinade and pepper to taste. Bring to a boil and whisk to remove any flour lumps. Add this to the meat and vegetable mixture.

6. You can either bake the beef bourguignon in a 9×13 baking dish at 300 degrees F for 3 hours, stirring occasionally, or you can put it in a slow cooker on low for 8 hours.

7. About 15 minutes before meat is done baking, melt butter in the skillet over medium high heat. Add the mushrooms and saute for 5 to 10 minutes, or until lightly browned. When meat is done, add the mushrooms to the meat mixture, stir well and cook for another 10 minutes.

8. If using a slow cooker, the sauce may be a bit thin. If a thicker sauce is desired, remove the beef and vegetables with a slotted spoon. In a small bowl, whisk together a tablespoon or two of flour and some cold water. Turn slow cooker on high and whisk in flour and water. Whisk sauce until thickened. Add beef and vegetables, heat for a few minutes, then serve.

Serve with potatoes, noodles or rice.

Beef, Elaine Walker

Pasta Beef Casserole

2 c. uncooked pasta (choose several different shapes of pasta to make it more interesting)
1/4 pound ground beef
1/2 medium green pepper, chopped
1/2 c. fresh mushrooms, sliced
1/2 small onion, chopped
1 (26 ounce) jar of spaghetti sauce
1/2 egg, beaten
4 ounces mozzarella cheese, shredded

Cook pasta according to package directions and drain. Meanwhile, brown beef, green pepper, mushrooms and onions. Drain.

In a large bowl, mix together the pasta and meat mixture. Stir in the egg and 1/2 of the spaghetti sauce. Transfer to casserole dish. Top with remaining sauce. Sprinkle with cheese.

Bake at 350*F for 25 to 30 minutes or until heated through.

This is a simple, inexpensive recipe that can be made in large batches for a crowd.

Beef, Elaine Walker

Taco Pie

1 (9 inch) deep dish frozen pie crust
1/2 pound ground beef
1/2 packet taco seasoning
1 (8 ounce) can refried beans
1/2 onion, chopped
1/4 to 1/3 c. Fritos, crushed
1 c. unseasoned Mexican style cheese

shredded lettuce
tomato, sliced
sour cream

Bake the pie crust according to the directions but cut baking time in half.

In a large skillet over medium-high heat, cook the ground beef and onion. Add taco seasoning, stir.

Place half the refried beans in the pie shell, smearing over the bottom and sides of the partially baked shell. Spread a layer of ground beef over the beans and top with crushed Fritos and cheese.

Bake at 350*F for 15 to 20 minutes or until the cheese is bubbly.

Top with the garnish.

Beef, Elaine Walker, Slow Cooker or Instant Pot

Urban Chili

2 T. vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 pound ground beef
3/4 pound beef sirloin, cubed
1 to 2 fresh jalapeno peppers, seeded and chopped (1 for medium chili; 2 for extra hot)
12 ounces dark beer
1 c. strong brewed coffee
1 (14 ounce) can beef broth
1/4 c. brown sugar
3 T. chili powder (or Mexican seasoning)
1/2 t. ground cumin
1/2 t. ground coriander
1 T. unsweetened cocoa powder
1 t. dried oregano
1 t. ground cayenne pepper
1 t. salt
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (6 ounce) can tomato paste
2 (15 ounce) cans kidney beans, drained (optional – leave out for Devin)
Cheddar or American cheese, shredded (optional)

Heat oil in large skillet over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes or until meat is well browned and onions are tender. Put into slow cooker crockery. Add the jalapeno peppers, beer, beef broth, coffee, sugar and spices. Remove the slow cooker crockery from the base unit. Cover and refrigerate overnight.

Next morning, remove the slow cooker crockery from the refrigerator and put it into the crockpot base. Turn the crockpot on low and cook for 7 to 8 hours. Add the tomatoes, tomato paste, and kidney beans and cook for another 30 minutes. Top with shredded cheese if desired, or serve the shredded cheese on the side for people to add on their own servings.

Beef, Elaine Walker

Mexican Lasagna

2 pounds ground beef
1 onion, chopped
2 t. minced garlic
1 (10 ounce) can diced tomatoes with green chili peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese
1 packet taco seasoning

Preheat oven to 350*F.

Mix the cheese with packet of taco seasoning and set aside.

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute for another 5 minutes. Drain fat.

Mix in tomatoes wiht green chile peppers, taco sauce and refried beans. Stir throughly, reduce heat to low and let simmer for 15 to 20 minutes.

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas, followed by more meat mixture, then a layer of cheese. Repeast tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20 to 30 minutes or until cheese is bubbly and slightly brown.

Beef, Dad, Elaine Walker, Mom

Hamburger and Cornbread Pie

Bottom Layer:
1 package Jiffy corn muffin mix
1 egg
2 T. butter
2/3 c. milk

Meat Layer:
2/3 c. crushed Ritz crackers
1/2 c. ketchup
1/2 t. Tabasco
1/8 t. garlic powder
1/2 package Lipton onion soup mix
1 pound ground round beef

1 c. shredded Cheddar cheese

Mix together ingredients for the bottom layer. Pour 1/2 of the mixture into the bottom of a deep dish pie plate. Bake at 400*F for 15 to 20 minutes. (You can make the rest of the mixture into muffins later.)

Meanwhile, mix together ingredients for the meat layer and brown it in a skillet over medium high heat.

When the ground beef is cooked and the corn bread is nearly done, spoon meat mixture on top of corn bread and top with the cheese. Bake for another 5 to 10 minutes.

Beef, Elaine Walker, Slow Cooker or Instant Pot

Golden Beef and Apple Cider stew

1 lb. chuck roast, cut in 1-inch cubes (do not buy grocery store stew beef)
1 T. oil
8 to 12 baby carrots, chopped
3 medium red potatoes, chopped
1/2 onion, finely chopped
2 small apples, cored and cut into 1/2-inch slices
1 stalk celery, chopped
2 T. quick-cooking tapioca
1 c. apple cider or apple juice
1 c. hot water
2 cubes beef bouillon
1/4 t. dried thyme
1/4 t. pepper
1 T. cornstarch

In hot skillet, brown beef well in oil. Drain.

Place carrots, potatoes, onion, apples and celery in slow cooker. Sprinkle tapioca over vegetables. Add meat.

In small bowl, combine the water and bouillon until dissolved. Add the cider, thyme and pepper. Pour over beef.

Cover and cook on low for 8 to 10 hours. To thicken, whisk cornstarch with a small amount of cold water until blended, then stir into stew. Stir until slightly thickened.

Beef, Elaine Walker, Slow Cooker or Instant Pot

Lumberjack Ribs

3 lbs. beef short ribs
1 19-0z. can Italian plum tomatoes, coarsely chopped
2 c. carrots, finely chopped
1 medium onion, thinly sliced
4 cloves of garlic, crushed
2 T. tomato paste
2T. red wine vinegar
2 T. brown sugar
2 t. salt
1/2 t. dry mustard
1 t. ground ginger
1 12-oz. bottle of beer
2 T. prepared horseradish

Broil ribs, turning at least once, until browned on all sides.

In medium bowl, mix together the tomato paste, vinegar, brown sugar, salt, dry mustard and ginger.

Stir in the tomatoes, carrots, onion and garlic.

Place half the vegetable mixture in slow cooker, lay ribs on top, and spoon over remaining vegetable mixture.

Pour beer over vegetables and beef. Cover and cook on low for 8 to 10 hours.

Transfer meat to a platter to keep warm.

Skim fat from the surface of the cooking juices. Add horseradish; stir to blend. transfer mixture to a blender or food processor until smooth. Pour sauce over ribs and serve immediately.

Beef, Dad, Elaine Walker, Liked by, Mom, Sandwiches, Slow Cooker or Instant Pot

Slow Cooker Pot Roast

2 cans cream of mushroom soup
1 1-oz. package dry onion soup mix
3/4 c. water
1 can beef consomme
3-4 lbs. chuck roast
3 tablespoons flour
3 tablespoons cold water

Brown roast on all side in 2 T. oil.

In a slow cooker, mix together the cream of mushroom soup and water. Place roast in slow cooker. Mix together onion soup mix and beef consomme. Pour over beef.

Cook on low for 8 to 9 hours.

Remove beef and keep warm.

In small bowl, mix together flour and cold water. Whisk into broth in slow cooker. Turn heat to high and cook until gravy thickens slightly, stirring constantly.

Serve over noodles or mashed potatoes.