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    Recipes — beef

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    Christmas Roast Beef

    Prep Time

        •    Prep and cook time: 1 hour & 5 minutes
        •    Yield: Serves 8-10

    Ingredients

        •    2 tbsps butter
        •    3 sprigs thyme
        •    salt and pepper
        •    400gm red onion
        •    800gm roast beef
        •    250ml dry red wine
        •    2 tbsps chopped almonds

    Method

    1. Rinse the beef, pat dry, truss with butcher's twine and season with salt and pepper.
    2. Heat 1 tablespoon butter in a frying pan and sear the roast on all sides. Remove from the pan, coat in almonds and transfer to a wire rack set inside of a roasting pan. Roast in a preheated oven at 140°C (approximately 275°F) for 45 minutes, or until cooked to your liking.
    3. Meanwhile, rinse the thyme, shake dry, pluck the leaves and chop. Peel the onions, cut into wedges and sauté in the pan drippings. Deglaze the pan with red wine and reduce slightly. Remove from the heat, stir in remaining cold butter and thyme and season with salt and pepper.
    4. Transfer the roast beef to a serving platter. Serve with the onions and pan sauce.



    This great family recipe is thanks to EatSmarter Recipes at https://eatsmarter.com/recipes/christmas-roast-beef

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast


    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    Method

    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.



    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Slow-Cooked Beef Stroganoff

    This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well.

    Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

    Prep Time

        •    Prep and cook time: 5 hours & 30 minutes
        •    Yield: Serves 6

    Ingredients

        •    1 bay leaf
        •    1/4 tsp salt
        •    yellow onion
        •    8 oz sour cream
        •    1/3 cup dry sherry
        •    1 tbsp vegetable oil
        •    1 1/2 cups beef broth
        •    2 garlic cloves minced
        •    1/3 cup all-purpose flour
        •    1 1/2 lbs beef stew meat
        •    1/2 tsp dried thyme crushed
        •    2 cups sliced fresh mushrooms
        •    1 lb. cooked egg noodles to serve
        •    1/2 tsp smoked paprika or paprika
        •    1/4 tsp freshly ground black pepper
        •    1/2 cup sliced green onions or chopped
        •    2 tsps snipped fresh dill plus more for garnish

    Method

    1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

    2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

    3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

    4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

    5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.



    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/slow-cooked-beef-stroganoff/

    Simple Beef Stew

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 2 hours & 10 minutes
        •    Yield: Serves 4

    Ingredients

        •    1 bay leaf
        •    1 cup beef stock
        •    1/2 cup boiling water
        •    1 tbsp all-purpose flour
        •    3 garlic cloves, crushed
        •    1 tbsp extra virgin olive oil
        •    1 1/2 tbsp balsamic vinegar
        •    Rosemary sprigs, to garnish
        •    3 tbsps tomato paste or puree
        •    Coarse salt and ground pepper
        •    1/2 lb carrots, cut into 1 1/2-inch lengths (approx. 220g)
        •    1/2 lb medium onions, cut into 1-inch chunks (approx. 220g)
        •    1/2 lb potatoes, peeled and cut into large chunks (approx. 220g)
        •    1 1/2 lb oyster blade steak (approx 700g), cut into 5cm chunks or cut into half

    Method

    1. Preheat oven to 175°C (350°F).

    2. In a large frying pan, heat the oil over high heat. When the oil is smoking hot, add the beef to quickly sear, until the meat is browned. Do them in two batches - don't crowd the pan during browning because there will be too much steam rushing out and the meat cannot brown properly. Remove from heat and place in a heatproof casserole dish with a tight-fitting lid.

    3. Combine tomato paste, balsamic vinegar and flour in the casserole dish with the beef. Add the carrots, onions, garlic, bay leaf, stock and water and mix well. Season with salt and pepper.

    4. Cover with lid, and then transfer to oven, and cook for 2 hours until meat is fork-tender. Season with more salt and pepper, if desired, and then serve with rice or mash potatoes or chunky bread. Garnish with a sprig of rosemary.

    5. You can also use a slow cooker. Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, bay leaves, stock and water. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).



    This great family recipe is thanks to Goody-Foodies Recipes at https://goodyfoodies.blogspot.com/search?q=beef+recipe

    Braised Shortrib Chopped Salad

    As concepted by Chef Ethan Speizer, Chef Mary O’Neill Cronader and Jose Martinez at True Aussie's Chef Immersion in San Francisco. Recipe has not been tested in our kitchens.

    Prep Time

        •    Prep Time: 30 minutes
        •    Cook Time: 30 minutes
        •    Yield: Serves 4


    Ingredients

        •    2 tbsps honey
        •    salt and pepper
        •    3/4 cup olive oil
        •    2 - 3 tbsps olive oil
        •    4 small pretzel rolls
        •    2 tsps minced shallots
        •    2 cloves garlic, minced
        •    4 ounces mixed greens
        •    2 tbsps mint chiffonade
        •    4 ounces diced ripe avocado
        •    2 tbsps good quality bourbon
        •    4 ounces thinly sliced Fuji apples
        •    4 ounces napa cabbage, thinly sliced
        •    1 pound braised boneless beef short ribs, sliced


    Method:
    In a small pan, warm the honey until it begins to darken. Remove it from the heat. Make a vinaigrette with the honey, bourbon, shallots, and olive oil. Season to taste with salt and pepper.
    Prepare croutons by dicing the bread and tossing it with oil, garlic, salt, and pepper. Toast in a pan or the oven until golden brown.



    This great family recipe is thanks to True Aussie Beef And Lamb Recipes at https://www.trueaussiebeefandlamb.com/recipes-usa/foodservice-recipes/beef/braised-shortrib-chopped-salad/