Herbed Beef Pot Recipes

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HERBED BEEF STEW

This stew looks as terrific as it tastes! Flavored with a variety of herbs and chockfull of vegetables, this recipe lists salt as an option, making it ideal for family members and friends who must restrict sodium. -Marlene Severson, Everson, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h45m

Yield 10-12 servings.

Number Of Ingredients 20



Herbed Beef Stew image

Steps:

  • In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

Nutrition Facts : Calories 223 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 83mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.

2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups water
1 large onion, chopped
2 teaspoons pepper
1 to 2 teaspoons salt, optional
1-1/2 teaspoons garlic powder
1 teaspoon rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground marjoram
2 bay leaves
1 can (6 ounces) tomato paste
2 cups cubed peeled potatoes
2 cups sliced carrots
1 large green pepper, chopped
1 package (9 ounces) frozen cut green beans
1 package (10 ounces) frozen corn
1/4 pound mushrooms, sliced
3 medium tomatoes, chopped

HERBED BEEF POT

This beef is delicious over mashed potatoes or egg noodles...had to make both...lol! Although it's a long list of ingredients...those are what make it so flavorful...they are ingredients most people have on hand. I served fellow JAP member - Grace Pulley's Pepper Cheese Quick Bread along side, to sop up those delicious juices...that bread is marvelous...Enjoy! Pictures are mine.

Provided by Cassie * @1lovetocook1x

Categories     Beef

Number Of Ingredients 17



Herbed Beef Pot image

Steps:

  • Preheat oven to 375 degree F. Season both sides of beef with salt and pepper.
  • In a dutch oven or heavy skillet; brown both sides of beef in oil, until nice and browned.
  • In a bowl, mix all ingredients except for the beef broth and Sherry. They are for thinning out the juices later.
  • I used my dutch oven throughout the whole process. If you don't have one, use a small roaster. Place the beef in the pan, pour tomato mixture over the meat. Place lid on top and place in oven. Bake at 375 for 30 minutes; then lower heat to 350 and continue baking until beef is tender...mine was done in 2 hours. During the last 30 minutes, I added Sherry and beef broth to thin out the tomato mixture. Also gives the sauce a deeper, rich flavor.
  • When the meat is able to be pulled apart with fork. Take from oven. Pull or cut the roast into bite sized pieces. Place the beef pieces back in with the sauce. Stir.
  • Now, ladle over your noodles or potatoes...so, so flavorful...I keep tasting the sauce, if needs more seasoning, add to your preference.

1 - 2 - 21/2 pound chuck roast
1 - 14. 5 ounce(s) can, chopped tomatoes with basil, garlic and oregano - do not drain
1 medium onion, chopped
1/4 cup(s) vinegar - i used white
3 tablespoon(s) tomato sauce
1 tablespoon(s) dijon mustard
1/2 teaspoon(s) lemon juice
4 teaspoon(s) poppy seeds
4 clove(s) garlic, minced
2 1/2 teaspoon(s) sugar
1 tablespoon(s) brown sugar
1/2 teaspoon(s) each - ground ginger - salt - dried rosemary crushed
1/4 teaspoon(s) each - tumeric - cumin - red pepper flakes - ground cloves
1 - bay leaf
1/4 - 1/3 cup(s) dry sherry
1/2 - 1 cup(s) beef broth - for thinning
- cooked noodles or mashed potatoes to serve over

SLOW-COOKER HERBED BEEF ROAST

Take 15 minutes in the morning to add some simple ingredients to your slow cooker and come home to this savory herbed roast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Yield 6

Number Of Ingredients 6



Slow-Cooker Herbed Beef Roast image

Steps:

  • Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 5 minutes until brown on all sides. Sprinkle with salt, herbs and pepper.
  • Place garlic in 4- to 5-quart slow cooker. Place beef on garlic. Pour vinegar over beef.
  • Cover and cook on low heat setting 6 to 8 hours or until beef is tender. Reserve 1/4 cup of the beef juices.
  • Cut half of the beef into thin slices to make 3 cups; place in refrigerator or freezer container along with reserved 1/4 cup beef juices for Philly Beef Sandwiches (page 77). Cover and refrigerate beef up to 4 days or freeze up to 4 months. To thaw frozen beef, place container in refrigerator about 8 hours.
  • Serve remaining half of beef now.

Nutrition Facts : Calories 110, Carbohydrate 2 g, Cholesterol 60 mg, Fiber 0 g, Protein 25 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 240 mg

3-pound beef boneless tip roast
1 teaspoon salt
1 teaspoon mixed dried herb leaves
1/2 teaspoon pepper
2 cloves garlic, finely chopped
1 cup balsamic vinegar

HERBED POT ROAST WITH VEGETABLES

Nothing says home cooking like slow simmered pot roast and vegetables, it's a classic.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 6

Number Of Ingredients 14



Herbed Pot Roast with Vegetables image

Steps:

  • Trim excess fat from beef. Rub Dutch oven with fat.
  • Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
  • Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
  • Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

Nutrition Facts : Calories 385, Carbohydrate 14 g, Cholesterol 110 mg, Fat 1, Fiber 4 g, Protein 39 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 550 mg

1 beef arm, blade or cross rib pot roast or boneless chuck eye or shoulder roast, 4 pounds
1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1 teaspoon chopped fresh basil leaves or 1/4 teaspoon dried basil leaves
1 teaspoon salt
1/4 teaspoon pepper
2 garlic cloves, crushed
1/4 cup apple cider
1/4 cup water
5 medium carrots, cut into 2-inch pieces
4 medium turnips, cut into fourths
1 medium onion, cut into fourths
2 medium celery stalks, cut into 1-inch pieces (1 cup)
2 tablespoons chopped fresh parsley
1 medium green bell pepper, cut into 1-inch pieces

CLASSIC GOULASH

Easy recipe for making a classic goulash. Can also be done in a slow cooker. Inspired by Paula Deen's Bobby's Goulash.

Provided by pathunt

Categories     Soups, Stews and Chili Recipes     Stews     Goulash Recipes

Time 1h20m

Yield 8

Number Of Ingredients 11



Classic Goulash image

Steps:

  • Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes.
  • Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
  • Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.

Nutrition Facts : Calories 385.5 calories, Carbohydrate 34.1 g, Cholesterol 74.3 mg, Fat 14.6 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 5.6 g, Sodium 1466.1 mg, Sugar 9.1 g

2 pounds lean ground beef
2 large yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 ounce) cans tomato sauce
2 (14.5 ounce) cans diced tomatoes
3 tablespoons soy sauce
2 tablespoons dried Italian herb seasoning
3 bay leaves
1 tablespoon seasoned salt, or to taste
2 cups uncooked elbow macaroni

CROCK POT HERBED BEEF POT ROAST

This recipe is so easy and delicious and results in a hearty, tender beef roast with rich gravy and tender vegetables.

Provided by MarthaStewartWanabe

Categories     One Dish Meal

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 15



Crock Pot Herbed Beef Pot Roast image

Steps:

  • Place roast in crock pot. Add garlic, onion, potatoes, carrots and seasonings.
  • In a small bowl, whisk together 1 cup of beef broth and flour. Pour into crock pot over meat and vegetables. Then pour in Worcestershire sauce, red wine and remaining broth.
  • Set crock pot on high and cook for 4-6 hours or cook on low for 6-8 hours.
  • To serve, carefully remove meat to a platter and arrange vegetables around the roast and serve with gravy.
  • Enjoy!

Nutrition Facts : Calories 509.7, Fat 10.3, SaturatedFat 4.1, Cholesterol 149.7, Sodium 1333.3, Carbohydrate 43.5, Fiber 6.5, Sugar 8.1, Protein 56.7

2 lbs beef roast, sirloin
1 lb potato, small (I use young red potatoes or fingerlings)
1 lb carrot, baby (or peeled and cut into 2-inch lengths)
2 garlic cloves, minced
1 onion, medium, sliced
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
1 tablespoon Worcestershire sauce
1/2 cup dry red wine (Merlot, Burgundy, Cabernet Sauvignon, Pinot Noir, etc.)
1/3 cup flour
4 cups beef broth

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