Mexican style short ribs

Ingredients

4 lb beef short ribs
10 1/2 oz beef stock
1 1/4 oz taco seasoning mix
1/4 cup green pepper, chopped

How to prepare

In large skillet brown ribs, pour off excess fat. Mix beef stock with dry taco mix, add green pepper. In crockpot, pour sauce over ribs. Cover and cook on low for 6 – 8 hours. Yield: 6 servings

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Gourmet’s curry crockpot

Ingredients

1 large onion, peeled and chopped 1 clove garlic, peeled and minced
3 tbs. Butter or vegetable oil
1 lb. Bottom round of beef, cut in 1″ cubes
1 tbs. Ground coriander
1/2 tsp. Ground turmeric
1/2 tsp. Ground cumin
1/2 tsp. Red pepper flakes
1/8 tsp. Ground ginger
2 cups beef bouillon

How to prepare

To cook: in a large skillet over medium high heat, saut

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Mustard sauce for corned beef

Ingredients

1-1/2 tbsp butter
1/4 cup prepared mustard
1 egg
1/4 tsp salt
1/3 cup light brown sugar, firmly packed
1/8 tsp pepper
1/4 cup sugar

3/4 cup cider vinegar

How to prepare

Melt butter in small pan; cool. In small bowl beat egg, sugars, mustard, salt, and pepper until well combined. Beat in vinegar. Stir mixture into cool butter. Over medium heat, bring to boil, stirring. Reduce heat. Simmer 3 minutes and then serve hot.

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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New mexico chili soup

Ingredients

2 tbsp oil
1 lb ground beef
1 onion, chopped
1 tbsp flour
16 oz canned tomatoes
1/2 tsp garlic, minced

4 green chiles, peeled, seeded & chopped
1 tbsp chili powder
1 pinch cumin
salt
water

How to prepare

Heat the oil in a skillet. Brown the meat and onion. Stir in the flour. Add the tomatoes. Break up the tomatoes with a fork. Stir in the garlic, chile peppers, chili powder and cumin. Season with salt. Add enough water to moisten the mixture. Simmer for several hours. Yields 4 servings

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Brown beef stock, by julia child

Ingredients

3-4 lbs meaty raw beef bones
2 each: large carrots, onions, and celery ribs, chopped
6 or more quarts cold water
a large size herb bouquet plus 4 allspice berries and 6 peppercorns
2 large cloves unpeeled garlic, smashed

1 1/2 tsp salt, plus more as needed later

How to prepare

The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumulated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2″. Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

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Swiss steak

Ingredients

1/2 cup all-purpose flour
2 tsp garlic powder
1/4 tsp black pepper
3 tbsp vegetable oil
1 lb cube steak, cut in 4 pieces
1 cup onions, quartered and slice
14 1/2-oz. Can stewed tomatoes

How to prepare

In a bowl, combine flour, garlic powder and black pepper. Dredge steak in flour mixture. In skillet, add steak to hot oil; brown steak on both sides; add onions and continue cooking until onions are tender. Add stewed tomatoes and simmer, uncovered, for 15 minutes or until steak is cooked through. Serve with hot noodles. Serves 4.

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Crockpot hungarian goulash

Ingredients

2 lb round steaks, cut in 1/2″ cubes
1 cup onion, chopped
1 garlic clove, minced
2 tbsp flour
1 tsp salt
1/2 tsp pepper
1 1/2 tsp paprika

1/4 tsp thyme, dried, crushed
14 1/2 oz tomatoes
1 cup sour cream
noodles

How to prepare

Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on low 8-10 hours add sour cream 30 minutes before serving, and stir in thoroughly. (high: 4-5 hours, stirring occasionally.) Serve over hot buttered noodles.

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Julia’s favorite stew

Ingredients

5 lb boneless chuck steak, cut into 1″ cubes
1 large onion, sliced
6 cloves garlic, crushed and peeled
6 bay leaves
a few springs fresh thyme
1 large carrot, sliced

1 large tomato, chunked
1/2 bottle red wine
olive oil
chicken or beef stock
one cup red wine

How to prepare

In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a”morning”. Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef.

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