- 2 pounds stewing beef *
- 1/2 cup flour
- 3 Tblsp. olive oil
- 1 large onion, chopped
- 1 can (14.5 oz.) petite diced tomatoes
- 3 cups water
- 3 tsp. salt
- 1/4 tsp. pepper
- 1 cup baby carrots
- 1 stalk celery
- 4 Yukon Gold potatoes with skins
Cut beef into 1″ – 2″ pieces. Dust lightly with flour.
Heat oil in a dutch oven. Add beef gradually and brown on all sides, remove.
Saute onions in drippings, (add more olive oil if needed,) until soft.
Add browned beef, tomatoes, water, salt, and pepper.
Bring to a boil. Lower the heat, cover, and simmer for 35 minutes.
Cut carrots in half. Slice celery into small pieces. Cut potatoes into about 1″ cubes. Add to pan.
Bring back to a boil. Cover the pan and turn down to simmer for 25 minutes.
I always serve this with my homemade rolls. Recipe here ►Homemade Rolls
* We often have venison and use it instead of the beef. It is delicious, too.
- 2 lbs. Stewing Beef
- Olive Oil
- 14.5 oz. can Petite Diced Tomatoes
- Baby Carrots
- Yukon Gold Potatoes
Best Burger Ever
- 1 pound hamburger meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 medium onion
- 1 egg
- Buns or Bread
- Butter for toasting buns or bread
The hamburger meat is key to the best burger. We buy ours at Sam’s.
When we first bought the hamburger at Sam’s, I couldn’t believe there could be such a huge difference in flavor, but there is. Buy the best you can.
You take a pound of hamburger meat and sprinkle with one teaspoon of salt, one teaspoon of pepper, and one-quarter teaspoon of garlic powder. Add one small egg or just the yolk of a large egg. Then grate a third to half of a medium sized onion and add to the meat and seasoning. (Cut the rest of the onion into slices and set aside.) Mix together gently. Shape your patties.
Preheat your skillet or grill. My skillet is stainless steel, so I use Pam Olive Oil spray to coat the bottom before heating it. When your skillet or grill is hot and ready, place the patties on it and cook to desired doneness. When the patties are done on one side, I put the onions around the outside of the pan to cook. You can use a separate skillet to cook them or wait until the burgers are done and use the same skillet. When Dave grills the burgers, I usually cook the onions in a skillet on the stove.
While the burgers are cooking, spread softened butter on your hamburger buns or on both sides of pieces of bread and toast in a skillet. You don’t have to do this, but it makes the sandwich so much better!
I shaped those first patties into squares to match the bread pieces. When they were done, I placed a piece of buttery toasted bread on two plates, added a cooked patty to each, (The meat we get from Sam’s usually has very little grease and there is no need to drain after cooking.) piled on cooked onions, and topped with another piece of bread.
- 1 – lb. Hamburger
- Black Pepper
- Garlic Powder
- Burger Buns or Bread
- 1 lb. beef steak, partially frozen
- 2 Tblsp. soy sauce
- 2 Tblsp. dry white wine
- 2 Tblsp. cornstarch
- 2 garlic cloves, minced
- oil for cooking
- 2 cups fresh or frozen broccoli
- a hand full of thin strips of carrot
- 1/2 cup oyster sauce
- 1/4 cup water
Slice the beef thinly across the grain. Combine the soy sauce, wine, cornstarch, and minced garlic. Marinate the beef at room temperature in the soy sauce mixture.
Heat enough oil in a large wok or frying pan and stir-fry the beef over high heat for a couple of minutes. Add broccoli and julienned carrots and cook for about 30 – 45 seconds.
Add oyster sauce and water. Stir and cook for a couple of minutes to blend flavors.
Serve over white rice and garnish with green onion pieces or chives.
- 1 lb. Beef Stew Meat
- Soy Sauce
- Dry White Wine
- Garlic Cloves
- Oil for Cooking
- Fresh or Frozen Broccoli
- Oyster Sauce
- White Rice
- Green Onion for Garnish
Beef Steamed Dumplings
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup boiling water
- 1/4 cup cold water
In a medium sized bowl, combine the flour, salt, and the boiling water, stirring constantly with a fork. Add the cold water and using your hands, mix, and form into a ball. Cover the bowl and set aside.
- 2 Tblsp. hoisin sauce
- 1 tsp. cornstarch
- 1 cup finely chopped bok choy
- 1/2 cup shredded carrot
- 2 Tblsp. thinly sliced green onion
- 2 Tblsp. snipped fresh cilantro
- 1/4 tsp salt
- 3/4-pound lean ground beef
- *Cabbage leaves for lining the steamer
Stir the hoisin sauce and the cornstarch together in a mixing bowl. Add the vegetables and the salt and mix well. Add the beef and mix well. Using a one and a half-inch ice-cream scoop, (equal to about 1 tablespoon) make about 28 little meatballs.
Divide the dough in half and keep half covered in the bowl. Using the remaining half, cut the dough into 14 equal pieces and roll each into a ball. On a floured surface, shape the balls into flat 3-inch circles. Place a meatball into the middle of a dough circle and bring edges up around the filling. Flatten the bottom of the dumpling a little. Repeat, using the remainder of the dough.
Place dumplings in the steamer, which has been lined with cabbage leaves, to prevent sticking. To prevent sticking together, the dumplings should not be touching each either. In a large pot or Dutch oven, bring water to a boil. Place a bamboo steamer over the boiling water. Dumplings should not be touching the water. Cover and steam for 16 – 18 minutes.
Serve warm with the soy dipping sauce below.
Soy Dipping Sauce:
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
Combine vinegar and soy sauce. Serve in individual dipping bowls with a sprinkle of chopped green onion on top.
Shopping List :
- Hoisin Sauce
- Bok Choy
- Green Onion
- Fresh Cilantro
- 3/4 lb. Lean Ground Beef
- Cabbage Leaves For Steaming
- Rice vinegar
- Low-Sodium soy sauce
Meatballs in a Light Tomato Sauce
- 1-1/2 pounds lean ground beef
- 1-1/2 cups fresh bread crumbs (made from 3 slices fresh bread)
- 1 large egg
- 1/4 tsp. ground black pepper
- 2 Tblsp. olive oil (more if needed)
- 1 large onion, cut into thin wedges
- 1 cup mini carrots, sliced
- 1 celery stalk, sliced
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup dry white wine
- 1/2 tsp. dried basil
- 1 Tblsp. chopped fresh parsley
- 2 tsp. grated lemon peel
Mix the ground beef, fresh bread crumbs, egg, pepper, 1 teaspoon of salt, and 1/2 cup of water in a large bowl. Shape this mixture into meatballs of a uniform size. (I usually divide the mixture into fourths and divide each of those into four pieces.) You can make them bigger or smaller but adjust the cooking time. (You still want them a uniform size so they all cook at the same rate.)
In a large skillet, brown the meatballs on all sides. Don’t overcrowd the skillet. Brown half and remove to a plate and brown the other half, if necessary. Remove the meatballs after browning.
Add the vegetables to the drippings in the skillet and cook for 10 minutes. Stir often. Add the tomatoes with juice, wine, basil, and 1/2 teaspoon of salt. Add the meatballs to the vegetable mixture in the skillet. Heat to boiling over high heat. Reduce heat, cover and simmer for 15 minutes or until the meatballs are done.
Serve over pasta, (We like thin spaghetti.), and garnish with chopped fresh parsley and lemon zest.
1-1/2 pounds lean ground beef
1 large onion, chopped
1 pkg Buena Vida Chili Powder
1 pinch red pepper flakes
1 can spicy chili beans
1 can tomato juice
Brown the ground beef in a large pot. Add chopped onion and cook until onion is transparent. Add chili powder and pinch of red pepper flakes. Stir well. Add the can of chili beans with liquid and stir again. Pour in the tomato juice and stir to combine.
Bring to a boil and simmer over low heat for 20 minutes.
Serve in a bowl with saltine crackers or over spaghetti and top with shredded cheddar cheese.
- 1-1/2 lbs. Lean Ground Beef
- 1 pkg Buena Vida Chili Powder
- Red Pepper Flakes
- 1 can Spicy Chili Beans
- 1 can Tomato Juice
- Shredded Cheddar
- Saltine Crackers
Beef Vegetable Soup
- 1-1/2 lbs. of stew meat, cut into small pieces
- 1 medium onion, chopped
- olive oil for browning meat
- 32-ounce box of beef broth
- 14-1/2 oz can petite diced tomatoes
- 1 Tblsp. Worcestershire sauce
- 1-1/2 cups carrots
- 1 pound of baby potatoes, cubed with skins on
- 2 stalks of celery, chopped
- 1 tsp. garlic powder
- 2 tsp. salt
- 1/4 tsp. dried oregano
- 1/4 tsp pepper
- 1 cup fresh or frozen baby peas
- 1 cup fresh or frozen corn
- 1-3/4 cups frozen cut green beans (cooked in microwave for 4 minutes)
In a Dutch oven, brown the stew meat pieces on all sides. Add the chopped onion and cook until transparent.
Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat and cover with a lid. Simmer for thirty minutes.
Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover and simmer for an additional 15 minutes.
- 1-1/2 lbs. Stew Meat
- Olive Oil
- 32-oz. Beef Broth
- Diced Tomatoes
- Worcestershire Sauce
- Baby potatoes
- Garlic powder
- Frozen baby peas
- Fresh or frozen corn
- Frozen green beans
- 1-1/2 pounds ground beef
- 3/4 cup ketchup
- 1/4 cup water
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/8 tsp. red pepper
- 2 eggs, beaten
- 3/4 cups fresh bread crumbs
- 1/2 cup chopped onion
- 2 tsp. French Country Dijon Mustard
- 1/4 cup ketchup
- 1/2 tsp French Country Dijon Mustard
In a large bowl, combine the beef, ketchup, water, seasonings, eggs, bread crumbs, onions, and mustard. Thoroughly mix the ingredients.
Line a half sheet baking pan with ‘Reynolds Quick Release’ aluminum foil.
Shape the meat mixture into a uniform loaf on the foil-lined baking pan.
To make the topping: In a measuring cup, measure the ketchup, add the mustard and the brown sugar, and stir to combine. Spread over the top of the meat mixture.
Bake in a preheated 400° oven for 35 to 45 minutes or until meat is done.
- 3 pounds Beef Chuck Roast
- 1-1/2 cup Water
- 1 Onion quartered
- 2 Celery Tops
- 1 tsp. Salt
- 8 Peppercorns
- 1 Bay Leaf
Place the chuck roast, water, onion, celery tops, salt, peppercorns, and bay leaf into a crockpot and cook on high for 6 hours.
Remove the meat from the crockpot and shred.
Strain the broth and pour into a saucepan.
- 1 large chopped Onion
- 1/2 cup chopped Celery
- 1/2 cup shredded Carrots
Simmer on the stove top for 15 minutes.
Add the following to the broth and vegetables and stir well:
- 3 Tblsp. Red Wine Vinegar
- 2 Tblsp. Brown Sugar
- 4-1/2 Tblsp. Worcestershire
- 1-1/2 Tblsp. Dijon Mustard
- 1-1/2 Tblsp. Lemon Juice
- 1-1/2 cups Catsup
- 2 tsp. Salt
- 1/2 tsp. Pepper
Return the shredded meat to the crockpot. Pour the broth mixture over the shredded meat and cook for an additional 1/2 hour.
Serve on hamburger buns.
- 1 beef chuck roast (2.5 – 3 lbs.)
- 2 cups water
- 1/2 cup soy sauce
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. garlic powder
- 1 bay leaf
- 4 whole peppercorns
- French Rolls
Place the chuck roast into a slow cooker.
Add the water, the soy sauce, the herbs, and seasonings. Cover with the lid and set slow cooker on high for 5 – 6 hours or until the beef is very tender.
Remove the meat from the broth and use a fork to shred. (You can strain the broth and skim off the fat, if you like. I usually just strain the broth, removing the bay leaf and the peppercorns.)
Return the meat to the broth. Serve the meat on French Rolls. Ladle broth into small bowls for dipping. This recipe will serve 6 – 8 people.