Posts Tagged ‘Beef’
CROCKPOT SIRLOIN TIP BEEF
2 slices bacon — chopped
2 pounds sirloin tip or round steak — cut in 1 inch cubes
1/4 cup flour
1 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon pepper
1 clove garlic — minced
1 cube beef bouillon — crushed
2 tablespoons cornstarch
In large skillet cook bacon several minutes. Remove bacon and set aside. Coat beef with flour and brown on all sides in bacon mixture. Combine steak, bacon drippings, cooked bacon, seasonings, and bouillon in crockpot. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add cornstarch (dissolved in 2 tablespoons water); cook on high 15 minutes. Serves 6. NOTES : Can add 1/4 pound fresh mushrooms during last 15 minutes, if desired.
CROCKPOT BEEF AND GRAVY2-3 pounds roast cut into bite sized pieces
1 packet Lipton’s Onion soup mix
2 cans Cream of mushroom soup
Place pieces of roast in crockpot. Sprinkle packet of onion soup on
meat. Cover with cream of mushroom soup. Let cook up to 9 hours.
Stir about 1/2 way through cooking (but I’m sure you could just stir at
the end). Serve over mashed potatoes or pasta.
Bema’s Beef Barley Vegetable Soup
| 1 ½ lbs beef shank | ¼ tsp. pepper |
| ½ tsp. minced garlic | 2 tsp. salt |
| 2 T. chopped onion | Dash of thyme |
| 2 T. vegetable oil | 2 pints stewed tomatoes |
| 1 Bay leaf | 1 T. sugar |
| 1 T. Worcestershire sauce | 1 celery stalk, chopped |
| 1 ½ cups water | 1 (16 oz) pkg frozen mixed vegetables, cooked |
| 1 ½ cups coffee | 1 cup cabbage |
| 1 (14oz) can beef broth | ½ cup barley |
Brown beef, garlic, and onion in oil. Move to a slow cooker; add oil, bay leaf, Worcestershire sauce, water, coffee, and broth. Cook covered on low heat for at let 1 hour. Remove meat and cut into small pieces. Return meat to the slow cooker; turn heat to high and add pepper, salt, thyme, tomatoes, sugar, celery, and mixed vegetables. Cover and cook for 1 to 2 hours. Add cabbage and barley in the last hour of cooking. Cook for 4 hours. Makes 6 servings.
Beef Brunswick Stew
1 10 oz can barbecue chicken
1 10 oz can barbecue pork
1 24 oz can Brunswick Stew
1 8 oz can English peas, drained
1 17 oz can white cream corn
4 white potatoes, peeled and cubed
2 tablespoons lemon juice
1 cup barbecue sauce
Peel potatoes and cook until desired softness. Add all remaining ingredients into a large pot on stove top. Bring to a boil and cook to perfection. The Stew will be ready to serve when heated all the way through.
The Ultimate Guide to a Delicious Back Yard BBQ- Want to discover simple secret recipes for a mouth watering, fall off the bone ribs, chicken & bbq sauce so tasty you’ll be the envy of the neighborhood?
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