Beef With Vegetables Recipes

Steps:

• Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
• Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
• Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
• Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

Steps:

• Place tenderloin in a large shallow dish. Combine the wine, soy sauce, rosemary, Dijon mustard, ground mustard and garlic. Pour half of the marinade over tenderloin and turn to coat. Cover and refrigerate for 4-12 hours, turning several times. Cover and refrigerate remaining marinade., Place the potatoes, Brussels sprouts and carrots in a greased 13x9-in. baking dish; add reserved marinade and toss to coat. Cover and bake at 425° for 20 minutes; stir., Drain tenderloin, discarding marinade; if desired, tie tenderloin with baker's twine. Place tenderloin over vegetables. Bake, uncovered, for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Remove beef and let stand for 15 minutes. Check vegetables for doneness. If additional roasting is needed, cover with foil and bake for 10-15 minutes or until tender. Slice beef and serve with vegetables.

Steps:

• Preheat oven to 550-degrees F.
• Using a sharp knife cut slits into beef and insert the garlic into the slits.
• Place beef on a rack in a roasting pan.
• Arrange vegetables around beef.
• Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
• Bake at 550 degrees F for 20 minutes.
• Reduce heat to 300 degrees F.
• Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
• Open oven door and let roast sit another 20 minutes before carving.

Steps:

• Preheat oven to 190°C.
• Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
• Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
• During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
• Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
• Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
• Place in the oven and roast for 15 minutes.
• Uncover the beef and roast with the vegetables for a further 15 minutes.
• Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
• Bring to the boil, stirring until smooth.
• Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Steps:

• In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Steps:

• In a large bowl, combine the first five ingredients; add beef and toss to coat. Refrigerate for 15 minutes. For sauce, in a small bowl, combine the cornstarch, broth, ketchup, soy sauce and sesame oil until smooth; set aside., In a large nonstick skillet or wok coated with cooking spray, stir-fry the beef mixture in 1 teaspoon canola oil until no longer pink. Remove and keep warm. Stir-fry the onion in remaining canola oil for 2 minutes. Add green pepper; stir-fry for 2 minutes. Add tomatoes; stir-fry 1 minute longer., Return beef to the pan. Stir sauce; add to beef and vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Toss beef in bowl with soy sauce and sherry.
• Cover and marinate for 30 minutes.
• Heat oil in wok, or wide frying pan.
• Add garlic and ginger and saute over high heat.
• Add drained beef (reserve marinade).
• Stir fry until meat is brown.
• Add scallions, celery, carrots, broccoli and mushrooms.
• Cover and steam about 5 minutes.
• Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
• Heat to boiling.
• Cook until thickened.
• Serve over rice.

Steps:

• Cut beef into 1-inch cubes.
• In a large casserole or Dutch oven, toss beef with flour.
• Add remaining ingredients; stir to mix.
• Bake covered in 325°F oven for 3 hours, stirring occasionally.