16 minute beef pot Recipes

stew meat, cut into bite size pieces, chicken broth or 2 cups beef broth, olive oil, margarine, carrot, cubed into small cubes, onion, chopped fine, potato, cubed into small cubes, flour, count) can biscuits (i prefer the flaky type of biscuits), salt and pepper

beef chuck, beef broth (or good quality canned broth), potatoes , scrubbed and halved, minute tapioca, onion, peeled and cut in eighths, baby carrots, celery rib, sliced, bay leaf, garlic cloves, sliced, ketchup, beer (or other desired liquid ), salt and pepper

all purpose flour, salt, unsalted butter, cut into pieces, room temperature, cream cheese, cut into pieces, room temperature, whole chicken, water, onions, quartered, carrots, coarsely chopped, leek, sliced, thyme sprigs, bay leaf, olive oil, red bell peppers , cut into strips, onion, chopped, shiitake mushrooms, stemmed, caps sliced, green beans , boiled 1 minute, cut into 1-inch pieces, chopped green onions, drained oil-packed sun-dried tomatoes, chopped, chopped rosemary, unsalted butter, all purpose flour, milk, whipping cream, beef base * or other concentrated beef-flavored broth, egg, beaten to blend (for glaze)

sliced carrots (or baby carrots), potatoes, peeled and cubed, frozen peas, stalks chopped celery, thyme, bay leaf, chopped tomatoes (do not drain), breadcrumbs, minute tapioca, lean stewing beef

onions - sliced into chunks, meat (i used shoulder which i cut up myself for more $$ savings) - pieces should be about 2 inch sized cubes., garlic, chopped, carrots + 2 extra for adding 20 minutes before serving - all chopped into 1+ inch sizes, celery stalks + greens, sliced thin + 1 or 2 stalks extra for adding 20 minutes to stew before serving, frozen peas, all purpose flour, salt and fresh cracked pepper, bay leaves, nutmeg, crushed red pepper, thyme, more of fresh rosemary, minced, more of red wine/port/burgundy - or balsamic vinegar, water, olive oil + 1 tbsp butter, freshly minced parsley, better than bouillon beef flavored paste (optional), red bliss potatoes cut into quarters (optional), heavy skillet , large stock pot with lid or slow cooker

head cabbage, tomatoes, sauerkraut, water, pork sausage, ground beef, egg, onion, chopped, rice (i use minute ), salt

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.

beef, ground, onion, chopped, tomato sauce, divided, water, divided, garlic & herb salad dressing mix, white minute rice, uncooked, green peppers, halved, garlic powder, salt & pepper

beef stew meat, carrots sliced, white onions cut up, potatoes cut up, ribs celery sliced, whole tomatoes cut up (do not discard juice), water, minute tapioca, worcestershire sauce, salt, freshly ground black pepper, ground allspice, marjoram, thyme, frozen sweet peas

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

italian sausage and pasta soup, beef broth (i prefer homemade beef stock), diced tomatoes, garlic and onions, ribs celery, sliced, shell pasta, italian herb seasoning, italian sausage, place broth , tomatoes, celery, pasta and italian seasoning in a large saucepan. bring to a boil over medium-high heat; reduce heat and simmer, covered, for 20 minutes. meanwhile, remove sausage from casings. cook in a skillet, breaking up large chunks with the back of a spoon, until cooked through, about 15 minutes. add to pot with broth mixture and serve.

chuck roast (or beef cubes), french onion soup, condensed golden mushroom soup, onion soup mix, red wine, celery, carrots, mushroom, garlic cloves, onions, black pepper, salt, minute tapioca

boneless beef roast (cubed ), stalks celery (sliced in quarters ), carrots (sliced in quarters ), potatoes (cubed ), onions (cubed ), whole tomatoes (cut up ), minute tapioca, salt, pepper, dried basil or 1/2 tsp oregano, garlic clove (minced )

green bell peppers, extra virgin olive oil, white onion, bulk sausage, ground beef, garlic powder, seasoned salt, pepper, minute rice, water, tomato soup, tomato sauce, red hot sauce, velveeta cheese (optional)