The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!
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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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How to Cook Perfect Roast Beef | Jamie Oliver
Jamie loves Roast Beef, and we hope you do too! Here he gives us all the tips and tricks to make sure you get your beef spot on every time, no matter what cut you’re using. This guide to prepping, searing, roasting and resting your meat will mean your beef is the best ever, perfect to go with roast potatoes, yorkshire puddings and all the trimmings. For everything else you need, head to JamieOliver.com. Enjoy!
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Molly Yeh's Spiced Beef Hot Dish with Bacon Jalapeño Cornbread | Girl Meets Farm | Food Network
Inspired by her love of making stew and cornbread in the same pot, Molly creates a hearty dinner filled with plenty of meat, vegetables and spice!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Spiced Beef Hot Dish With Bacon Jalapeno Cornbread
RECIPE COURTESY OF MOLLY YEH
Level: Easy
Total: 3 hr 20 min
Active: 1 hr 10 min
Yield: 10 to 12 servings
Ingredients
Spiced Beef Hot Dish:
3 strips bacon
3 pounds boneless beef chuck, 1-inch cubes
Kosher salt and freshly ground black pepper
Oil, if needed
2 medium carrots, chopped
1 jalapeño, minced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon baharat
1 teaspoon chili powder
One 14-ounce can fire-roasted diced tomatoes
One 14-ounce can beef broth
Two 14-ounce cans chickpeas, drained
1/2 cup golden raisins
Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 stick unsalted butter, melted and cooled
1 cup whole milk Greek yogurt, plus more for serving
1 tablespoon honey
1 jalapeno, minced
Chopped fresh parsley, for garnish
Directions
For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside.
Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
For the cornbread: Preheat the oven to 400 degrees F.
Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon.
Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley.
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Molly Yeh's Spiced Beef Hot Dish with Bacon Jalapeno Cornbread | Girl Meets Farm | Food Network
The Perfect Roast Beef - Medium Rare
In this video we demonstrate how to cook the perfect roast beef done to medium rare. The process is fairly straight forward. It involves seasoning the beef, on all sides, with a combination of of spices such as thyme, rosemary, garlic, salt, and pepper. We coat the roast with olive and then rub the spices into all sides. It is important to note that the meat be at room temperature, so I leave mine out for about 6 hours.
Next, the roast is placed in a baking tray lined with foil and placed into a 500 degree F or 260 degrees C preheated oven for 5 minutes per pound. My roast was about 3.36 pounds, so I left it about 17 minutes or so. After about 17 minutes, the heat is turned off and the roast is left in the oven to bake for 15 minutes per pound. It is very important not to open the oven door at all. In the case of this roast, I left it for 50 minutes, pulled it out, and allowed it to rest for an additional 15 minutes.
Serve the roast up with some gravy and the vegetables or your choice.
During the cooking process, the meat does release juices which is used to make a beautiful gravy.
I know, the method sounds a bit odd and somewhat frightening, but believe me, it works. You will end up with a superb medium rare roast of beef. If you want it medium or well done, leave it a little longer.
Watch the video, try the method, and let us know the outcome.
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Ingredients:
1 round roast or the roast of your choice around 3 pounds or 1.4 kg at room temperature
1 tsp of dried thyme
1 tsp of dried rosemary
1 tsp of pepper
1 tsp of salt
2 tsp of minced garlic
olive oil
For the Gravy:
2 tbsp of unsalted butter
2 tbsp of flour
3/4 cup of beef stock
juices from the roast
Method:
Line a metal baking tray with aluminum foil.
Place the thyme, rosemary, pepper, salt, and garlic into a small bowl and mix until well combined.
Rub the top of the roast with olive oil and message the spices in. Do the same for the other side.
Place the roast in the oven and bake for 5 minutes per pound.
Turn the heat off (do not open the oven door) and allow to roast for an additional 15 minutes per pound.
Remove the roast from the oven and allow to rest for an additional 15 minutes.
To Make the Gravy:
While the roast is resting, add the butter to a pan over medium heat and allow it to melt down. Put the flour in and whisk until a roux forms. Keep whisking until desired level of brownness is achieved.
Add in the juices from the roast and the beef stock. Whisk until well incorporated and the gravy thickens.
Slice the beef, pour the gravy over, and serve with the vegetables of your choice.
Amount Per
100 grams
100 grams
Calories 170
% Daily Value*
Total Fat 6 g 9%
Saturated fat 1.7 g 8%
Polyunsaturated fat 0.2 g
Monounsaturated fat 2.3 g
Trans fat regulation 0.3 g
Cholesterol 86 mg 28%
Sodium 57 mg 2%
Potassium 377 mg 10%
Total Carbohydrate 0 g 0%
Dietary fiber 0 g 0%
Sugar 0 g
Protein 29 g 58%
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 15%
Vitamin D 1% Vitamin B-6 30%
Cobalamin 63% Magnesium 6%
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Easy Crockpot Mexican Shredded Beef
Flavor-packed, tender, fall-apart, Mexican-style Shredded beef! Super easy, made with just a chuck roast, and a few pantry staples.
FULL RECIPE HERE:
This beef is so versatile...it can be used in tacos, burritos, quesadillas, taquitos, and more!
No need to brown the roast first...although, you definitely can for an added depth of flavor! But, we skip this step...and it comes out full of flavor!
The video shows how to make it in the Crock pot slow-cooker, but it can also be made in the Instant Pot or Stove-top (instructions on food blog).
Get the FULL DETAILED RECIPE HERE:
Try this Mexican Shredded beef in Crispy Shredded Beef Tacos {with Baked Taco Shells}!
It takes only 2 cups of this beef to make about 12-14 tacos, so you will have plenty leftover for another meal! Get the recipe here:
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Any of these can be used, depending on what method you choose to cook the beef!
Crockpot:
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Large Stockpot
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Spiced Beef Pot Roast Recipe (Posta Negra or Receta de Posta Cartagenera )
Warm Spiced Pot Roast Recipe - This pot roast recipe is a throwback to old school braised beef roast recipes from the 1800s. The spices are warm, and reminiscent of what we would eat today in pies and cakes; not on a savoury roast beef. But this style of roast was popular in North America and Europe, before falling out of favour around 1900. This style of recipe lives on in South America as Receta de Posta cartagenera or Posta Negra (Colombian-Style Black Beef). This is an easy pot roast recipe filled with flavour!
Ingredients:
45 mL (3 Tbsp) oil
1 large onion, diced
2-3 cloves garlic
15 mL (1 Tbsp) dry mustard
30 mL (2 Tbsp) Worcestershire sauce
45 mL (3 Tbsp) tomato paste
Salt to taste
½ - 1 cinnamon stick
2 mL (½ tsp) whole allspice
15 mL (1 Tbsp) peppercorns
5 whole cloves
1 mL (¼ tsp) nutmeg
½ blade of mace
60 mL (¼ cup) brown sugar
125 mL (½ cup) red wine
500 mL (2 cups) stock
1.5 Kg (3 pounds) pot roast / blade roast
Method:
Preheat oven to 150ºC-160ºC (300ºF-320ºF).
On the stovetop in a cast iron Dutch Oven, sauté the onions in some oil until they are translucent.
Toss in the garlic and fry another minute or two.
Stir in the mustard, Worcestershire, tomato, salt, cinnamon, allspice, peppercorns, cloves, nutmeg, mace, and brown sugar.
Pour in the wine and stock.
Add in the roast, cover, and place in the oven for 2-3 hours - or until done.
When cooked, remove the roast and strain off the solids.
Return the liquid to the pot and bring to a boil.
Thicken with a beurre manié.
Other Pot Roast Recipe you might like:
Pulled Chipotle Pot Roast Recipe:
Spiced Beef Pot Roast Recipe:
Smokey Maple Chipotle BBQ Sauce Pot Roast:
Pot Roast Ras el Hanout Recipe:
Lazy Day Pot Roast:
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