Beef and Barley Soup

/0 Comentarios/en , , /por

You can use Beef Simmering Steak instead of Stewing Cubes in this recipe, if you like. Trim the steak and cut into 1-inch (2.5 cm) cubes.
120 Minutes

8 Servings

1 tbsp (15 mL) vegetable oil
1 lb (500 g) Beef Stewing Cubes, trimmed
6 cup (1.5 L) vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes)
¼ cup (50 mL) pot or pearl barley
1 can (10 oz/284 mL) beef broth
¼ tsp (1 mL) dried thyme
¼ tsp (1 mL) dillweed
¼ tsp (1 mL) pepper
1 bay leaf

Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in vegetables, barley, broth, thyme, dillweed, pepper and bay leaf.
Add 4 cups (1 L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender.
Discard bay leaf before serving.

Source of iron (13% DV) and excellent source of zinc (39% DV).

Beef Bourguignon

/0 Comentarios/en /por

What could be classier – or easier – than serving classic Beef Bourguignon when you host your next soirée? Serve this recipe with mashed potatoes, egg noodles or rice.
150 Minutes

6 Servings

4 slices bacon, diced
2 medium onions, sliced lengthwise
8 oz (250 g) mushrooms, halved
2 lb (1 kg) Stewing Beef Cubes
3 tbsp (45 mL) all-purpose flour
3 cloves garlic, minced
1 ½ cup (375 mL) red wine
1 ½ cup (375 mL) beef stock
1 bay leaf
1 tsp (5 mL) dried thyme
½ tsp (2 mL) EACH salt and pepper

Pan-fry bacon in Dutch oven or heavy stockpot over medium-high heat until lightly browned. Remove bacon and set aside. Sauté onions and mushrooms in bacon fat until just browned. Remove vegetables and set aside.
Brown beef, in batches and adding some vegetable oil if necessary. Sprinkle flour over meat. Add garlic, wine, broth, bay leaf, thyme, salt and pepper.
Cook, covered in 325°F (160°C) oven for 2 hours. Add reserved bacon, onions and mushrooms; cook for 30 minutes.
Slow Cooker: After Step 2, transfer meat to 24-cup (6 L) slow cooker. Cover and cook on low for 8 hours, adding reserved bacon, onions and mushrooms in final hour.

For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
Tip: With this dish, you’re free to enjoy the company as dinner slowly simmers in the kitchen. In fact, you can even make the stew the day before and simply reheat it in the slow cooker, oven or microwave. And here’s the big bonus – stew actually tastes better when made the day ahead.
An excellent source of Iron (31% RDI) and Zinc (100% RDI).

Slow-Cooker Beef Goulash

/0 Comentarios/en , /por

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

10 Servings

2 tbsp (30 mL) all-purpose flour
½ tsp (2 mL) EACH salt and pepper
2 lb (1 kg) 1-inch (2.5 cm) Beef Stewing Cubes
2 tbsp (30 mL) vegetable oil
2 onions, sliced lengthwise into eighths
2 cloves garlic, minced
¾ cup (175 mL) red wine
1 cup (250 mL) bottled chili sauce
1 can (28 oz /796 mL) diced tomatoes
¼ cup (50 mL) paprika

Combine flour, salt and pepper in slow-cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown seasoned meat, in 4 batches and adding oil as necessary. Return meat to slow-cooker.
Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender.
Small Batch Version: Prepare recipe as above, substituting 1 can (19 oz/540 mL) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Makes 4 servings.

Bright Idea: No slow-cooker? Use a Dutch oven pot to brown meat and then simmer, covered, in 325°F (160°C) oven for about 2 hours.
Excellent source of iron (31% DV) and zinc (84% DV), 33% DV sodium.

Chunky Beef Chili

/0 Comentarios/en , , , , , /por

Cook large batches of this chili recipe and freeze in family-sized portions for use within 2 or 3 months. For a quick meal, defrost and reheat on the stove or in the microwave for a hearty beef chili in minutes.
30 Minutes

8 – 10 Servings

2 lb (1 kg) Beef Cross Rib or Blade Simmering Steak, Stewing Cubes OR Sirloin Tip or Round Marinating Steak, cut into 3/4 inch (2 cm) cubes
2 onions, chopped
2 sweet green peppers, chopped
4 14 oz (398 mL) cans chili-style stewed tomatoes
2 14 oz (398 mL) cans kidney beans, drained and rinsed
1 ½ cup (375 mL) rice
2 tbsp (30 mL) cocoa powder

Brown beef in batches in lightly oiled Dutch oven or large heavy pot. Add onions and peppers to pot and cook for 5 minutes or until softened, adding more oil if necessary.
Add 3 cups (750 mL) water, tomatoes, beans, rice and cocoa powder to the pot; return meat to the pot. Bring to a simmer.
Cover and simmer over low heat for 1-1/2 hours or until meat is tender.

Time Saver: You can make this chili in 20 to 30 minutes by substituting Lean or Extra Lean Ground Beef Sirloin or Chuck (or Lean/Extra Lean Ground Beef)for the beef cuts.

Bistro Beef and Beer Stew

/0 Comentarios/en , , /por

This is a hearty recipe full of vegetable chunks and tender beef cubes.
360 Minutes

6 Servings

¼ cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
½ tsp (2 mL) dried thyme
½ tsp (2 mL) marjoram leaves
½ tsp (2 mL) black pepper
2 lb (1 kg) Beef Stewing Cubes
2 tbsp (30 mL) vegetable oil
1 cup (250 mL) dark beer, flat
1 cup (250 mL) beef stock
2 tbsp (30 mL) tomato paste
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) red wine vinegar
2 tsp (10 mL) Worcestershire sauce
1 large onion, chopped
4 cloves garlic, minced
2 cup (500 mL) baby carrots
8 oz (250 g) button mushrooms
¼ cup (125 mL) sour cream

Combine flour, salt, thyme, marjoram and pepper in a large heavy-duty plastic bag. In batches, add beef cubes to flour mixture and toss to coat. Transfer to plate. In large nonstick skillet, heat half the oil over medium-high heat. Cook beef, in batches and adding more oil as needed, for 8 to 10 minutes or until browned on all sides. With slotted spoon, transfer to 3-1/2 to 6-quart (3.5 to 6 L) slow cooker.
Add beer and stock to skillet and bring to boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker, mix well.
Cook, covered, on LOW for 8 to 10 hours or HIGH for 4 to 6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving. Serve with red wine and a French baguette.

Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003).
An excellent source of Iron (34% RDI) and Zinc (100% RDI).

Curried Beef Stew

/0 Comentarios/en , , /por

Warm up your taste buds with the exotic taste of this simple beef stew recipe.
120 Minutes

4 Servings

⅓ cup (75 mL) chopped onion
2 tbsp (30 mL) curry powder
1 bay leaf
1 lb (500 g) Stewing Cubes
½ cup (125 mL) EACH: shredded cabbage and carrots (or 1 cup/250 mL bagged coleslaw mix)
½ cup (125 mL) chopped green onion

Cook onion and curry powder in lightly oiled Dutch oven over medium heat, for 2 minutes or until fragrant.
Add 1 cup (250 mL) water, bay leaf and beef; simmer, covered, on stove-top or in 325°F (160°C) oven for 1 3/4 hours.
Add cabbage, carrots and onion; cook covered for 15 minutes. Season with salt and pepper to taste. Discard bay leaf.

Traditional Braised Beef Stew

/0 Comentarios/en , , , , /por

What could be more satisfying than a big bowl of hearty stew? One Traditional Braised Beef Stew recipe makes a big batch so there is plenty for company or you can tuck some in the freezer for later.
90 Minutes

8 Servings

2 tbsp (30 mL) olive or vegetable oil
2 lb (1 kg) Stewing Beef Cubes
¼ cup (50 mL) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 cup (250 mL) beef stock
28 oz (796 mL) can diced plum tomatoes
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) balsamic vinegar
1 tsp (5 mL) dried thyme (or 4-5 sprigs of fresh thyme)
1 bay leaf
½ tsp (2 mL) EACH salt and pepper
2 carrots, cut into 1-inch (2.5 cm) chunks
½ lb (250 g) scrubbed mini potatoes, quartered
Chopped fresh parsley

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.
Beef Stew Provençal Version: Add 8 oz (250 g) button mushrooms when cooking garlic and onions. Substitute dry red wine for stock. Use thyme (as above) or substitute herbes de Provençe for thyme. Instead of potatoes and carrots, use 2 cups (500 mL) cut green beans and 1/2 cup (125 mL) black olives (pitted and halved).

An excellent source of Iron (28% RDI) and Zinc (76% RDI).

Beef and Portobello Stew

/0 Comentarios/en , /por

Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.
90 Minutes

4 – 6 Servings

⅓ cup (75 mL) all-purpose flour
½ tsp (2 mL) salt
½ tsp (2 mL) dried thyme
¼ tsp (1 mL) pepper
¼ tsp (1 mL) crushed dried rosemary
1 lb (500 g) stewing beef, cut into 1 in (2.5 cm) cubes
2 tbsp (30 mL) vegetable oil or butter
½ cup (125 mL) leeks (white part only), shallots or onions, chopped
1 clove garlic, minced
4 cup (1 L) coarsely chopped portobello mushrooms (1 in/2.5 cm chunks)
2 ½ cup (625 mL) beef broth or stock
½ cup (125 mL) dry red wine
1 tbsp (15 mL) tomato paste
salt and pepper to taste

In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.
In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6 cup (1.5 L) casserole. Brush top edge of casserole with slightly beaten egg white. Roll out half a (397 g) package, defrosted purchased puff pastry to a size that is 1-inch (2.5 cm) larger than casserole diameter. Place pastry over stew, sealing pastry to edge of casserole. Cut steam vents into pastry. Bake in 400°F (200°C) oven for 30 to 35 minutes or until filling bubbles and pastry is puffed and golden. (If stew is made ahead and refrigerated, increase baking time by 10 to 15 minutes).
For more recipes featuring the great taste of Canadian mushrooms, visit: mushrooms.ca
A good source of Iron (17% DV) and an excellent source of Zinc (47% DV).

Island Inspired Beef Stew

/0 Comentarios/en , , /por

This beef stew recipe features undertones of cinnamon and ginger with a hint of heat.
90 Minutes

8 Servings

2 tbsp (30 mL) olive or vegetable oil
2 lb (1 kg) Stewing Beef Cubes
¼ cup (50 mL) all-purpose flour
2 garlic cloves, minced
1 large onion, cut lengthwise into eighths
1 tsp (5 mL) finely grated ginger root
1 cup (250 mL) beef broth
1 can (28 oz/796 mL) diced plum tomatoes
2 tbsp (30 mL) Worcestershire sauce
2 tbsp (30 mL) paprika
1 tsp (5 mL) dried sage, crushed
1 bay leaf
1 cinnamon stick
½ tsp (2 mL) chili pepper flakes
½ tsp (2 mL) EACH salt and pepper
½ cup (125 mL) raisins
½ cup (125 mL) green olives
1 Coarsely chopped sweet green pepper

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
Add garlic, onion and ginger root to pot, cooking 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire, paprika, sage, bay leaf, cinnamon stick, pepper flakes, salt and pepper. Bring to a simmer.
Simmer, covered, on stove-top or in 325°F (160°C) oven for 1 hour until fork tender; remove cinnamon stick. Add raisins, olives and green pepper; cook 30 to 40 minutes longer until vegetables are tender.

An excellent source of Iron (30% RDI) and Zinc (74% RDI).

Hearty Beef and Maple Stew

/0 Comentarios/en , , /por

With a hint of maple this delicious heart-warming beef stew recipe is sure to become a family favourite. Served with crusty bread, it’s a complete meal in a bowl.
180 Minutes

6 Servings

¼ cup (50 mL) all-purpose flour
1 tsp (5 mL) salt
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) EACH garlic powder and pepper
2 lb (1 kg) Stewing Beef Cubes
3 tbsp (45 mL) vegetable oil
1 can (19 oz/540 mL) stewed tomatoes
2 medium onions, sliced
½ cup (125 mL) dry red wine or cooking wine
¼ cup (50 mL) maple syrup
3 cup (750 mL) potato chunks
2 cup (500 mL) carrot chunks
1 cup (250 mL) celery slices

Combine flour and seasonings in plastic bag. Add beef and shake to coat.
Heat oil in Dutch oven; brown meat. Add tomatoes, onions, 1 cup (250 mL) water, wine and maple syrup. Bring mixture to a boil. Cover stew and simmer over low heat or bake in 325°F (160°C) oven for 1-1/2 to 2 hours or until meat is tender.
Add potatoes, carrots and celery; continue cooking 45 to 60 minutes until vegetables are tender. If desired, thicken stew with 2 tbsp (30 mL) flour blended into 1/4 cup (50 mL) cold water.

Korean Beef Kabobs

/0 Comentarios/en , , /por

Stewing Beef on the barbecue – who would have thought you could do that! You have to try this recipe to believe it!
8 Minutes

4 Servings

¼ soy sauce
1 green onion, chopped
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) sherry
2 tbsp (30 mL) cornstarch
1 tbsp (15 mL) packed brown sugar
1 tsp (5 mL) grated ginger root
1 tsp (5 mL) sesame oil
1 tsp (5 mL) sweet Asian chili sauce
1 lb (500 g) Beef Stewing Cubes, trimmed

Combine soy sauce, onion, garlic, vegetable oil, sherry, cornstarch, brown sugar, ginger root, sesame oil and chili sauce in large sealable freezer bag. Add beef.
Marinate in refrigerator for 30 to 60 minutes. Discard marinade and thread meat onto soaked wooden skewers.
Grill in closed barbecue over medium-high heat (400°F/200°C) for 4 to 5 minutes on both sides or until browned but slightly pink inside.

A good source of Iron (21% RDI) and an excellent source of Zinc (62% RDI).