Category Archives: Beef

Beef

Pepper Steak

Ingredients

  • 2 tablespoons toasted sesame seed oil
  • 2 pounds beef round steak, cut into strips
  • 1/2 medium red bell pepper, sliced*
  • 1/2 medium green bell pepper, sliced*
  • 1/2 medium yellow bell pepper, sliced*
  • 1 medium onion, sliced*
  • 14 grape tomatoes
  • 1/3 cup hoisin sauce
  • 1/4 cup water
  • 3 tablespoons all-purpose flour
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/8 teaspoon ground red pepper
  • Hot cooked rice (optional)

*Timesaver: use 1 bag of frozen onions & peppers instead

Instructions

  1. Heat sesame oil in large skillet over medium-high heat. Add beef in batches; cook 4 to 5 minutes or until browned. Remove to large paper towel-lined plate.
  2. Add bell peppers, onion, and tomatoes to Crock-Pot slow cooker. Combine hoisin sauce, water, flour, soy sauce, garlic powder, cumin, oregano, paprika, and ground red pepper in medium bowl; stir to blend. Add to Crock-Pot slow cooker. Top with beef. Cover; cook on LOW 8 to 9 hours or on HIGH 4 to 4 1/2 hours. Serve with rice, if desired.

Makes 6 servings.

Nutrients per serving
Serving size: about 1 cup
Calories: 450
Total fat: 19g
Sat fat: 6g
Protein: 53g
Carbs: 15g
Cholestorol 145mg
Dietary Fiber: 2g
Sodium: 590g

Beef

Mexican Shepard’s Pie

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
  • 1 tablespoon ketchup See Chef’s tip
  • 1/8 teaspoon ground black pepper See Chef’s tip
  • 1 cup frozen peas and carrots  See Chef’s tip
  • 2 1/2 cups reduced fat (2%) milk See Chef’s tip
  • 1/4 cup (1/2 stick) butter
  • 2 cups instant mashed potato flakes or buds

 


Instructions

Heat the oven to 400°F.

Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.

Stir the soup, ketchup, black pepper and peas and carrots in the skillet. Spoon the beef mixture into a 9-inch pie plate

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Stir in the potatoes. The potatoes will be stiff. Spoon the potatoes over the beef mixture.

Bake for 15 minutes or until the potatoes are lightly browned.

 

 

Chef Tip: Try this Mexican-seasoned version with sour cream-Cheddar potatoes on top!  Increase the ketchup to 2 tablespoons and the black pepper to 1 teaspoon.  Reduce the milk to 2 cups.  Substitute frozen corn for the peas and carrots.  Add 1 poblano pepper, seeded and diced, to the beef mixture in Step 2.  Add 1 envelope (about 1 ounce) taco seasoning mix to the soup mixture in Step 3.  Stir in 1/2 cup sour cream and 3/4 cup shredded Cheddar cheese with the potato flakes in Step 4.  Spoon the potatoes over the beef mixture.  Sprinkle with an additional 1/4 cup shredded Cheddar cheese.  Bake for 20 minutes or until the potatoes are lightly browned.  Sprinkle with  3 green onions, sliced.

 

Beef

Paleo Shepard’s Pie

2 large Onions diced
2 Green Bell Peppers diced
2 cans organic diced tomatoes
2 tbsp minced garlic
2lbs ground beef
1tsp sea salt
1 ½ tsp black pepper
3 large heads cauliflower, steamed
½ cup heavy cream
1 Tbsp butter
Put your meat, onion, bell pepper, garlic, salt, and pepper in a skillet and cook until your meat is cooked through.

In a mixing bowl put steamed cauliflower, heavy cream, and butter and using a hand mixture mix all together. (Like you are making mashed potatoes, you can add salt and pepper to this if you would like).

Place meat mixture into baking dish and top with the mashed cauliflower.

Place in oven at 350 degrees for 10 min then pull out and serve.
Beef

Hamburger Casserole

2 lb browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Place potatoes in bottom of crock-pot, and top with carrots and other vegetables. Place ground beef on top. Combine soup and water and pour over ground beef. Cover and cook on low for 6 to 8 hours.

 

Beef

Spaghetti Sauce

1 lb ground beef
1 medium onion, chopped
2 14-oz cans diced tomatoes, with juice
6-oz can tomato paste
8-oz can tomato sauce
1 bay leaf
4 garlic cloves, minced
2 tsp dried oregano
1 tsp salt
2 tsp dried basil
1 Tbsp brown sugar
1/2-1 tsp dried thyme

Brown meat and onion in sauce pan. Drain well. Transfer to slow cooker. Add remaining ingredients. Cover. Cook on low 7 hours. If the sauce seems too runny, remove lid during last hour of cooking.

Serves 6-8.

 

Beef, With Beer

Beer Meatballs

1 can of beer
1 6 oz can spicy V-8 juice
1 tsp. lemon juice
1 tsp. hot sauce
1/2 c. Italian bread crumbs
1 c. onions
Salt and pepper to taste
1 lg. bottle ketchup
1 tsp. horseradish
1 tsp. Worcestershire sauce
2 to 3 lbs. ground beef
2 to 3 eggs

Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat. In saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow cooker/Crock Pot for at least 3 hours, however, the longer you let them simmer, the better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You may wish to add more ketchup, or V-8 juice – spice them up if you like them hot.

 

Beef

Beef Stew

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
8 medium carrots, cut into 1-inch slices
6 large potatoes, peeled and cut into 1-inch cubes
1 to 1-1/2 cups water
1 can (15 ounces) tomato sauce
1 envelope onion soup mix

In a large skillet, brown meat in oil; drain. Transfer to a 5-qt.
slow cooker. Top with vegetables. Combine the water, tomato sauce
and soup mix; pour over top. Cover and cook on low for 4-1/2 to 5
hours or until meat and vegetables are tender.

Serves 8.