Beef Lentil Soup

Beef Lentil Soup (wedinfeb05)
(From Giada DeLaurentis)

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef
with salt and pepper. Add half of the beef and cook until brown, about 8
minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the
remaining beef. Add the celery, carrots, onion, garlic, rosemary, and
oregano to the pot. Sauté until the onions are translucent, about 8 minutes.
Return the beef and any accumulated juices from the bowl to the pot. Add the
broth and tomatoes with their juice. Bring the soup to a boil. Reduce the
heat to medium-low. Cover and simmer until the meat is just tender, stirring
occasionally, about 1 hour. Add the lentils. Cover and continue simmering
until the lentils are tender, about 40 minutes. Stir in the parsley. Season
the soup, to taste, with salt and pepper. Ladle the soup into bowls and
serve.

Beef Barley Soup

Beef Barley Soup (gingergrl)

This is one of my husband's favorite things for me to make - it's a combination of a couple recipes. It's really hearty and great for dinner on a cold night.

1 1/2 pounds boneless lean beef, cubed
2 tablespoons olive oil
1 tsp salt
1 tsp black pepper
1 clove garlic, minced
5 cans beef broth (College Inn is the best)
4 cups water
1 can diced tomatoes
1 small can tomato sauce
4 stalks celery, chopped
6 carrots, chopped
1 onion, diced
1 bay leaf
1/2 cup chopped fresh parsley (optional)
1 cup barley, picked through and rinsed
1 tsp dried thyme

In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Add salt pepper and garlic and cook another minute - place seasoned meat into a slow cooker. Add a little water to the skillet to pick up all the browned bits and add those too!

Add the remaining ingredients except for the thyme. Cover and cook on low for 6 to 8 hours or until the veggies and barley are tender. Add thyme 10 minutes before serving. If the soup gets too thick, add more broth or water.

(I don't always add the barley right away as it can get mushy - just be sure and add it at least 3 hours before you want to eat. Also, I use whatever beef is on sale, stew meat, london broil, chuck roast - it all comes out very tender. If you use a cut of meat that's on the bone, you'll get even more flavor in the soup. This is even better the next day and freezes really well - it's more like stew than soup!)

Slow Cooking Pot Roast

Slow Cooking Pot-Roast (princessbride76 and smallbutfiesty)

5.5 pound pot roast
2 cans (10.75oz. each) Cream of mushroom soup
1 envelope dry onion soup mix
11/4 cups water
3 cans of sliced mushrooms (optional)

In crock pot mix cream of mushroom soup and onion soup mix and water. Place pot roast in pot and coat with soup mixture. Cook on high for 3-4 hours or low for 8-9 hours.

**add sliced mushrooms to gravy after cooking is done. (OPTIONAL)

Sherri's Crock Pot Pot Roast

Sherri's Crock Pot Pot Roast (The Matrix)

Bottom round roast (I usually use a 2-3 lbs roast)
1 can (2 cups) Cottage Inn French Onion Beef broth
2-3 handfuls baby carrots
2 medium red potatoes, cubed with skin on
Salt
Pepper
Garlic powder
Red wine (approximately 8 ounces)
Olive oil (approximately 1 tablespoon)
Gravy:
Flour
Gravy master

-Season the roast with salt, pepper and garlic powder on all sides.
-Heat olive oil in deep pan. Add roast and brown on all sides (approximately 3 minutes a side)
-Add the can of beef broth and the roast to the crock pot
-Add red wine (In my crock pot, the meat is covered 3/4 of the way with liquid, this may vary with different crock pot models/sizes)
-Cook on high 4 hours
-Add baby carrots and cubed potatoes
-Turn heat to low and cook additional 1.5 to 2 hours (until veggies are soft)
-Turn crock pot off. Remove meat and veggies

-To make the gravy:
-Heat liquid from crock pot on stove
-Add flour slowly, whisking to keep smooth
-Add few drops of gravy master to desired darkness
-Heat to desired thickness

Pot Roast with Mushroom Gravy

Pot-Roast w/ Mushroom Gravy (ghl)

3-4 lb boneless chuck roast
salt and pepper
1 onion sliced into rings
1 can condensed cream of mushroom soup (I use the 98% fat free)
1 packet onion soup mix
1 cup beef broth
(optional: 1 cup sliced mushrooms)

Place the onions in the crock. Season the roast with salt and pepper. Brown the roast in a little oil and place the roast on top of the bed of onions. Mix the remaining ingredients and pour over the roast. Cook on low for 8 hrs. Serve over mashed potatoes or egg noodles.

Crock Pot Pot Roast II

Pot Roast (jennypenny*)

3-4 lb Roast
New Potatoes
Carrots
Onions
Beef Broth

S&P the roast. Brown Roast in frying pan. (few minutes on each side)

Cut onions (and potatoes if you can't find the new potatoes). Place veggies in bottom of crock pot.

Poor in 1 can beef broth. Place roast on top of veggies

Cook 6-8 hours. Remove roast and veggies into serving dishes.

Transfer liquid to saucepan and bring to a boil. Mix cornstarch and hot water. Slowly stir cornstarch mixture into liquid to thicken to a gravy.

Crock Pot Pot Roast I

Pot Roast (CarissaS)

Layer bottom of crock pot with potatoes cut up into chunks.

Put in a 2-4 lb eye round roast.

Fill around the roast with baby carrots, onions, carrots, peas, green beans and whatever other veggies you want. Add 1 can of beef broth. Fill can with balsamic vinegar and add to crock pot. Fill can again with water and add if liquid is still needed to cover just to the top of the roast. If more liquid is needed use any combination of the above liquids to fill the crock pot.

Cook on low at least 8 hours. I've cooked this 14 hours before and it's still very good.

Irish Beef Stew

Irish Beef Stew (celestevie)
(from Kraftfoods.com)
Prep Time: 15 min
Total Time: Low - 5-6 hours High - 10-12 hours
Makes: 6 servings
This was originally a stove recipe, but we make it in the Crock-Pot, too, according to the cooking recommendations in the Crook-Pot booklet. We serve it over whole wheat egg noodles.

2 Tbsp. oil
1-1/2 lb. trimmed boneless beef round steak, cut into 3/4-inch thick chunks
2 Tbsp. flour
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 env. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2 pieces
3 cups hot cooked noodles (We usually use 1 bag of Whole Wheat egg noodles).

Put oil and meat in stoneware. Sprinkle flour, salt and pepper over meat and stir to coat. Add remaining ingredients and stir to mix well. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Stir thoroughly before serving.
SERVE over noodles.

To Double
Prepare as directed, doubling all ingredients. Makes 12 servings.

Crock Pot Pepper Steak

Crock-Pot Pepper Steak (3Guys&AMomma)

1 1/2 pounds flank steak -- thinly sliced
1 large onion – slices
2 bell peppers -- any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic – sliced

Spray 3 1/2 qt. crock with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Beef Over Egg Noodles

Beef Over Egg Noodles (LilOlMrsG)

1 lb cubed beef
1 box Knorr Beef Stew
2 cups water
Paprika
Garlic

In a Ziploc bag, put a little flour, and salt and pepper, throw the beef cubes in, and roll around until they are all covered.

Remove the beef cubes, and brown on all sides in a frying pan.

Put beef in crock-pot, along with 2 cups of water, 1 package of Knorr Beef Stew Mix, a couple of shakes of paprika and garlic. Cook 8 hours on low.
Serve over egg noodles.

Beef Burgundy

Beef Burgundy(3Guys&AMomma)

2 lbs of beef for stew
1 can cream of mushroom soup
1 packet of Onion Soup Mix
1 cup of burgundy wine

Cook on low in crockpot all day. Serve it over egg noodles

Jamaican Steak

Jamaican Steak (tori091004)
**This is really yummy!!

2lbs beef flank steak
1/4 cup brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1.5 x 1 inch) fresh ginger, grated
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Score both sides of beef (cut 1/4 inch diagonal lines about 1 inch apart in surface of steak to form a diamond -shaped design). Combine sugar, garlic, juices, ginger, grated peels, salt pepper, cinnamon & cloves in a glass dish or bowl. Add beef; turn to coat.

Cover and chill steak for at least 2 hours. Remove beef from marinade and grill over medium-hot coals for apprrox. 6 minutes per side (more for well done beef).

Buttery Blue Cheese Steak Spread

Buttery-Blue Cheese Steak Spread (Luvin*Livvy)
these amounts are pretty approx, since it’s really HOW much steak you are making, and what your taste is!

1 cup butter
1 tbsp minced garlic
1 tbsp. of steak seasoning (I use McCormick’s)
1 tbsp Italian seasoning
1 tsp. garlic powder
Sprinkle of Thyme
¼ cup crumbled blue cheese

Blend all but the blue cheese in food processor or mix well with spoon until soft and well mixed. Then add the blue cheese and mix with a spoon, so it’s still chunky, but well mixed!
Once the steaks come off the grill, spread over top.

***Can be used on potatoes, garlic bread, corn on the cob, and other meats too.

Meat Pie

Meat Pie (Mish2378)
(from MIL)

2/3 cup of flour
½ cup or corn starch
1/2 teaspoon of salt
3 tablespoons of water
1 stick of butter (cut it to make multiple slices)
1 lb of ground beef
1 yellow onion (chopped)
2 cloves of garlic (chopped)
4 boiled eggs
3 tablespoons of olive oil
6 green olives (chopped) * if desired *
Salt/Pepper as per your own taste.

To prepare dough/crust:
Mix the flour, starch and salt in a bowl.. form a “o” in the middle of the bowl and add the water and butter slices. Mix it up by hand until you have a good smooth mass. Put into the refrigerator for a 1 hour. As the end of the hour cut the mass in half (one half makes the bottom crust and the other will cover the top of the pie).

Take your pie dish and mold the bottom portion of the crust using one of the halves that were cut. Make sure it spreads evenly on the bottom and sides of the dish.

Filling:
Using a skillet and the olive oil, cook the meat, onions, garlic, olives until meat is ready. Once done take filling and put it over the bottom crust in the pie dish. Make sure filling is evenly distributed to even baking. Take the remaining dough and mold it to cover the top of the pie.

Preheat the oven at 350, once hot, insert completed pie dish into oven and bake for 30 minutes or until the top crust has a nice golden coloring.

Beefaroni

Beefaroni (sweettarte501)

1lb ground beef
1 (16oz) package pasta
2 C shredded Cheddar cheese
S&P
2 (15 oz) cans tomato sauce
2 tbsp butter

Pre-heat oven to 350 degrees

Crumble ground beef into large skillet over med-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the beef is cooking, bring a large pot of slightly salted water to a boil. Add pasta and cook until tender. Drain and stir in butter. Transfer to a large casserole dish.

Mix ground beef, tomato sauce, and Cheddar cheese with pasta. Sprinkle with S&P.

Bake, uncovered for 30 minutes or until heated through and bubbly.