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    Recipes — beef chuck

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    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

    Slow Cooker Pot Roast

    The ultimate one-pot family meal! Meltingly tender slow cooker beef and vegetables smothered in a gravy-like sauce (because I prefer that to just watery broth). I like to make this in my slow cooker but I've also added directions for pressure cooker, stove and oven.

    Prep Time

        •    Prep Time: 15 minutes
        •    Cook Time: 8 hours & 20 minutes
        •    Yield: Serves 8

    Ingredients

        •    2 tbsps olive oil
        •    1 tsp dried rosemary
        •    1 1/2 tsp dried thyme
        •    1 tsp each salt and pepper
        •    2 kg / 4 lb beef chuck roast
        •    1 large onion, cut into large dice
        •    1/3 cup (50g) flour (plain / purposed)
        •    5 garlic cloves, peeled and smashed
        •    3 cups (750ml) beef broth, salt reduced
        •    3 celery stalks, cut into 4cm / 15" pieces
        •    1 cup (250ml) dry red wine (sub with veef broth)
        •    5 carrots, peeled and cut into 2.5cm / 1" pieces
        •    750g / 15 lb potatoes, peeled and cut into 2.5cm / 1" pieces

    Method

    1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.

    2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.

    3. Transfer beef to slow cooker.

    4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.

    5. Add wine, reduce by half. Transfer to slow cooker.

    6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.

    7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.

    8. Cover and slow cook on LOW for 5 hours. (45 min pressure cook on HIGH, Note 3a for Oven and Stove)

    9. Add potato, slow cook on LOW for 3 hours. (10 min pressure cooker on HIGH.

    10. Remove beef. Rest for 5 minutes, then slice thickly.

    11. Adjust salt and pepper of Sauce to taste.

    12. Serve beef with vegetables and plenty of sauce! Crust bread also terrific for mopping up sauce.



    This great family recipe is thanks to Recipe Tin Eats Recipes at https://www.recipetineats.com/slow-cooker-beef-pot-roast/