Category: Beef

Instant Pot Corned Beef Stew

Instant Pot Corned Beef Stew is full of tender juicy meat, potatoes, celery, carrots and cabbage in a lovely beef broth that is enhanced by the ingredients during pressure cooking. Instant Pot Corned Beef Stew strikes the prefect balance of savory flavors and comforting filling textures that everyone will enjoy. This affordable and easy to make selection is perfect on any occasion, especially if a good Irish Guinness is served with it.  A bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a good stew and this sweet comforting dish was an instant success at our dinner table.  Enjoy a home cooked Corned Beef Stew today, in a fraction of the time, and feel the reward of a well-fed family. Quick and tasty to prep, this recipe will drive everyone in the house to the table at neck break speed as it stews to perfection in this easy dump and go recipe. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have this Instant Pot Corned Beef Stew in a slow cooker today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Warm satisfying Corned Beef Stew that is simply delicious and perfectly easy to follow in this beginner friendly IP recipe. Thanks for visiting and see you again soon.

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Clean, rinse and pat the corned beef dry with papper towel. Remove and discard fat. Cut beef into 1″ x 1″ cubes. Place cube corned beef in the instant pot. Add onions, garlic & corned beef spice.

Add beef broth. Mix everything together. Place the lid on.

Pressure cook on high for 30 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.

Add salt, pepper, Worcestershire sauce and mix everything together. Add carrots & celery.

Add potatoes & chopped cabbage on top (do not mix). Place the lid on.

Pressure cook on high for 3 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.

Remove lid and mix everything together. Season with salt and pepper if needed. Serve & Enjoy!

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Instant Pot Corned Beef Stew

Simple Instant Pot Corned Beef Stew that is full of tender, juicy and flavorful ingredients.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 8 minutes
Course Main Course
Cuisine Irish
Servings 8
Calories

Equipment

  • Instant Pot

Ingredients
  

  • 3 lbs corned beef
  • 2 lbs yukon gold potatoes cut into cubes
  • 1 lb carrots chopped
  • 4 cups unsalted or low-sodium beef broth/stock
  • 2 tbsp corned beef spice
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 celery chopped
  • 1 onion chopped
  • 3 garlic cloves minced
  • ½ cabbage cut into cubes

Instructions
 

  • Clean, rinse and pat the corned beef dry with paper towel. Remove and discard fat. Cut beef into 1" x 1" cubes.
  • Place cube corned beef in the instant pot. Add onions, garlic, corned beef spice & beef broth. Mix everything together. Place the lid on. Pressure cook on high for 30 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
  • Add salt, pepper, Worcestershire sauce and mix everything together. Add carrots, potatoes & celery. Add chopped cabbage on top (do not mix). Place the lid on. Pressure cook on high for 3 minutes, with a 15 minutes natural release (exercise caution when releasing pressure from the cooker). Follow the manufacture instructions for releasing the pressure. Remove the lid.
  • Remove lid and mix everything together. Season with salt and pepper if needed.

Serve & Enjoy!

    Video

    Keyword best instant pot corned beef stew, best slow cooker corned beef stew, easy corned beef stew, easy instant pot corned beef stew, instant pot corned beef stew, pressure cook corned beef stew
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    Mexican Shredded Beef (slow cooker, instant pot, stove pot & oven)

    Fork tender Mexican Shredded Beef is comforting, delicious and bursting with bold authentic southwestern Mexican inspired flavors. Serve with rice on a bed of fresh mashed potatoes or rice for a complete balanced meal. Bread also make good partners for the drippings if having an open faced sandwich. This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves this juicy tender Mexican Shredded beef entree and believe you will too.

    Watch the video and follow the instructions below to have this easy to follow Mexican Shredded Beef meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. A meal like this will warm the stomachs and the hearts during a shared eatfoodlicious experience. Thanks for visiting and see you again soon.

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    In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix. 

    Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together.

    Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.

    Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes. Discard bay leaves.

    Place roast in a bowl/plate.

    Shred the roast and discard any fat (optional). 

    Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed. 

    Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice.

    Enjoy!

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    Mexican Shredded Beef (slow cooker, instant pot, stove top & oven)

    Authentic southwestern style Mexican Shredded Beef is fork tender, delicious and juicy.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 10 hours
    Total Time 10 hours 5 minutes
    Course Main Course
    Cuisine Hispanic
    Servings 8
    Calories

    Ingredients
      

    • 3 ½ – 4 lbs chuck roast boneless
    • ½ cup unsalted low-sodium beef broth
    • ½ cup tomato puree
    • 3 tbsp lime juice
    • 2 tbsp chili powder
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 2 tsp ground cumin
    • 1 ½ tsp salt
    • 1 tsp black pepper
    • 1 tsp spanish paprika
    • ½ tsp ground cayenne pepper
    • 3 bay leaves

    Instructions
     

    • Pat the beef dry with a paper towel and set aside. In a bowl: combine chili powder, onion, garlic, cumin, salt, black pepper, paprika, cayenne pepper and mix.
    • Pour broth, tomato puree and season mixture in the slow cooker. Mix everything together. Place beef in the slow cooker and coat both sides with sauce. Add bay leaves.
    • Cover with lid. Slow cook on low for 10-12 hours or until fork tender (or cook on high for 5-6 hours). Instant Pot, Stove Top & Oven instructions are under the notes.
    • Discard bay leaves. Place roast in a bowl/plate. Shred the roast and discard any fat (optional). Return shredded beef back into the slow cooker. Add lime juice and mix everything together. Season with more salt if needed.

    Serve as tacos, enchiladas, burrito, salad, sandwiches, nachos or with rice. Enjoy!

      Video

      Notes

      Instant Pot: Pressure cook on high for 1 hour with a full natural release (about 30 minutes). Follow the manufacture instructions for releasing the pressure.
      Stove Top: Bring the dutch oven or pot to a simmer. Cover with lid and turn the heat down to low. Cook for 2 ½ -3 hours or until the meat is fork tender.
      Oven: Preheat the oven to 325°F. Place the dutch oven or pot with lid in the middle rack of the oven. Cook for 3- 3 ½ hours or until the meat is fork tender. 
      Keyword Authentic Mexican Shredded beef, easy mexican shredded beef, mexican shredded beef, Shredded beef burrito, Shredded beef enchiladas, Shredded beef tacos, slow cooker Mexican shredded beef
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      Slow Cooker French Onion Dip Sandwiches

      Easy Slow Cooker French Onion Dip recipe that features caramelized onions and succulent meat. You likely can put this recipe together with items you already have in your kitchen. Fresh warm bread filled with juicy meet and onions dipped in onion laced beef broth. Very few things are more comforting than a plate covered with a large delicious dripping with flavor French Onion style sandwich. This recipe is better than any off the shelf product you may would consider for a party favor.  Best served warm, this is an easy meal that is finger licking good. If you love a good fresh sandwich, I suggest giving this recipe a try.

      Check out the video and read through the instructions to see how hunger rousing the presentation of this deliciously dripping meat filled onion covered sandwich is. Versatile and gorgeous this French Dipped Sandwich delight can be enjoyed anytime of the day or week. No need to cheapen the meal by using cuts from the deli, grab a hunch of chuck roast, throw it in the slow cooker and viola you have a hearty meal that normally generates plenty of left overs. Make your next food adventure a foodlicious experience with this classic comfort food made every more convenient using the slow cooker.

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      Season both sides of the chuck roast with salt & pepper.

      Heat the pan/skillet medium-high. Drizzle the bottom with olive oil and wait until it becomes hot. Then place the beef in the dutch oven/skillet and sear 4-5 minutes per-side or until browned. Remove the beef and set aside.

      In a the same pan: add butter and wait until it is nearly melted. Add sliced onions into the pan/skillet and mix. Cook for 5-8 minutes or until mostly caramelized. Add minced garlic and cook for 30-60 seconds or until fragrant. Pour in dry sherry; (using a wooden spoon) deglaze the bits and pieces on the bottom of the pan.

      Then, transfer to the slow cooker.

      Add seared roast to the slow cooker. Add beef broth, Worcestershire, soy sauce, thyme and bay leaves. 

      Cook on low for 8-10 hours or high for 5-6 hours or until fork tender. Discard the bay leaves.  

      Set the slow cooker to high. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.

      Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. Optional: pour about 1 cup of broth over the shredded beef and mix. 

      Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

      Prepare Sandwich – Place some of the dip in a small serving bowl. Place the shredded meat on top of the bread (bottom half). Top with caramelize onions & cheese. Put the top half of bread on the sandwich.

      Serve immediately and enjoy!

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      Slow Cooker French Onion Dip Sandwiches

      Easy & tasty Slow Cooker French Onion Dip Sandwich is a meat lovers dream.
      No ratings yet
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      Prep Time 15 minutes
      Cook Time 10 hours
      Total Time 10 hours 15 minutes
      Course Main Course, Sandwich
      Cuisine American
      Servings 8
      Calories

      Equipment

      Ingredients
        

      • 3 ½ lbs chuck roast
      • 2 cups unsalted or low-sodium beef broth/stock
      • ¼ cup dry sherry
      • 4 tbsp unsalted butter
      • 2 tbsp extra virgin olive oil
      • 1 tbsp Worcestershire sauce
      • 1 tbsp soy sauce
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 tsp dried thyme
      • 2 large sweet onions sliced
      • 5 garlic cloves minced
      • 2 bay leaves

      Cornstarch Mixture

      • 2 tbsp cornstarch
      • 2 tbsp water

      Instructions
       

      • Season both sides of the chuck roast with salt & pepper. Heat the pan/skillet medium-high. Drizzle the bottom with olive oil and wait until it becomes hot. Then place the beef in the dutch oven/skillet and sear 4-5 minutes per-side or until browned. Remove the beef and set aside.
      • In a the same pan: add butter and wait until it is nearly melted. Add sliced onions into the pan/skillet and mix. Cook for 5-8 minutes or until mostly caramelized. Add minced garlic and cook for 30-60 seconds or until fragrant. Pour in dry sherry; (using a wooden spoon) deglaze the bits and pieces on the bottom of the pan. Then, transfer to the slow cooker.
      • Add seared roast to the slow cooker. Add beef broth, Worcestershire, soy sauce, thyme and bay leaves.
      • Cook on low for 8-10 hours or high for 5-6 hours or until fork tender.
      • Discard the bay leaves. Remove the roast and place in a medium-large sized bowl. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
      • Set the slow cooker to high. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved. Add cornstarch mixture to the slow cooker and simmer for 20 minutes or until desired consistency. Season with salt & pepper to taste.
      • Optional: pour about 1 cup of broth over the shredded beef and mix.
      • Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
      • Prepare Sandwich – Place some of the dip in a small serving bowl. Place the shredded meat on top of the bread (bottom half). Top with caramelize onions & cheese. Put the top half of bread on the sandwich.

      Serve immediately and enjoy!

        Video

        Keyword best slow cooker french on ion dip sandwiches, easy slow cooker french onion dip sandwiches, homemade french onion dip sandwiches, overnight french onion dip sandwiches, quick and easy slow cooker french onion dip, slow cooked french onion dip sandwiches, slow cooker french onion dip sandwiches
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        Tender London Broil

        Low carb Tender London Broil Steak. It’s savory natural juices drizzle from this Tender London Broil to make a gorgeous presentation and hearty meal that will satisfy every ones hunger. London Broil is a rich tasting cut that is perfect when balancing the desire for steak and being able to feed everyone something pretty darn good. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will beautifully present on the table with open invitation. My family demands satisfaction and flavor, this recipe was a hit on both fronts. We recommend you try this Tender London Broil at least once to see for yourself how delicious it really is. 

        Watch the video and follow the instructions below to have ta plate full of this glistening roasted London Broil on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with rice, potatoes, French bread, on a salad or sandwich. Thanks for visiting and see you again soon.

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        In a shallow dish or ziplock bag: add olive oil, lemon juice, soy sauce, Worcestershire sauce, garlic, black pepper, thyme, red pepper flakes ,and mix. Add London Broil and coat both sides.

        Cover and refrigerate for 4 hours, preferably overnight. Don’t forget to flip the meat at the half way point. Remove meat from the refrigerator and let sit at room temperature for 30 minutes. 

        Preheat the broiler to high. Position the oven rack 4″ from the heat source. Wrap the baking sheet in aluminum foil for easy cleaning later or ceramics baking dish. Broil for 4-5 minutes per/side for medium-rare.

        Rest for 10 minutes before slicing. Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot). Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the meat.

        Slice the steak against the grain.

        Serve & Enjoy!

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        Tender London Broil

        Delicious juicy and simple to prepare affordable London Broil everyone will enjoy.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 5 minutes
        Cook Time 10 minutes
        Total Time 15 minutes
        Course Main Course
        Cuisine American
        Servings 6
        Calories

        Ingredients
          

        • 2 lbs London Broil
        • ¼ cup extra virgin olive oil
        • ¼ cup soy sauce
        • ¼ cup lemon juice
        • 2 tbsp Worcestershire sauce
        • 2 tbsp garlic cloves
        • ½ tsp black pepper
        • ½ tsp dried thyme
        • ¼ tsp red pepper flakes

        Instructions
         

        • In a shallow dish or ziplock bag: add olive oil, lemon juice, soy sauce, Worcestershire sauce, garlic, black pepper, thyme, red pepper flakes ,and mix. Add London Broil and coat both sides. Cover and refrigerate for 4 hours, preferably overnight. Don't forget to flip the meat at the half way point.
        • Remove meat from the refrigerator and let sit at room temperature for 30 minutes.
        • Preheat the broiler to high. Position the oven rack 4" from the heat source. Wrap the baking sheet in aluminum foil for easy cleaning later or ceramics baking dish.
        • Broil for 4-5 minutes per/side for medium-rare. Rest for 10 minutes before slicing. 
          Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot). Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the meat.
        • Slice the steak against the grain.

        Serve & Enjoy!

          Video

          Keyword best london broil, cheap london broil, easy london broil, easy tender london broil, london broil recipe, low carb london broil, quick and easy london broil, tender london broil
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          Braised Beef in Red Wine with Mushrooms

          Fork tender Braised Beef in red wine with juicy sautéed mushrooms are comforting and delicious. Serve with rice on on a bed of fresh mashed potatoes for a complete balanced meal. Texas toast and French bread also make good partners for the gravy in this dish. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the succulent gravy and enjoys this meal to the last bite. 

          Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh this meal Thanks for visiting and see you again soon.

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          In a large bowl: place beef, salt, pepper and mix. 

          Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside.

          Repeat this step with the other half of beef. 

          In the same dutch oven/pot: add butter and wait for 30 seconds. Add onion and sauté.

          Add carrots, celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot.

          Sprinkle flour and mix everything together. 

          Add the rest of the red wine and mix.

          Turn up the heat to high and bring to a simmer.

          Return seared beef to the pot.

          Add thyme, bay leaves & rosemary. Cover the pot with a lid. Preheat the oven to 400°F. Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender.

          Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes. 

          Remove pot from oven. Discard bay leaves, rosemary & thyme.

          Add sauté mushrooms.

          Gently stir the everything together with a ladle. Season with salt & pepper to taste. 

          Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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          Braised Beef in Red Wine with Mushrooms

          Tender Braised Beef in Red Wine with fresh sautéed mushrooms in this hearty delicious meal that will feed your hungry family.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 25 minutes
          Cook Time 2 hours 35 minutes
          Total Time 3 hours
          Course Main Course
          Cuisine American, French
          Servings 6
          Calories

          Ingredients
            

          • 3 ½ lbs chuck roast cut into 2"x2"
          • 3 cups red wine Merlot, Pinot Noir, or Cabernet Sauvignon
          • ½ cup carrots chopped
          • ½ cup celery chopped
          • 3 tbsp all-purpose flour
          • 2 tbsp unsalted butter
          • 2 tbsp extra virgin olive oil
          • 1 tbsp tomato paste
          • 2 tsp salt
          • 1 tsp black pepper
          • 1 large large sweet onions sliced
          • 5 sprigs fresh thyme
          • 2 sprigs fresh rosemary
          • 5 garlic cloves minced
          • 2 bay leaves

          Sauté Mushrooms

          • 1 lb mushrooms
          • 2 tbsp unsalted butter

          Instructions
           

          • Preheat the oven to 400°F. Pat the beef dry. In a large bowl: place beef, salt, pepper and mix.
          • Heat the dutch oven or pot to medium-high. Add 2 tbsp oil and wait until hot. Place half of the beef in the dutch oven/pot and sear all sides for 3-5 minutes or until brown (do not over crowd the meat). Remove the beef and set aside. Repeat this step with the other half of beef.
          • In the same dutch oven/pot: add butter and wait for 30 seconds. Add onions, carrots and sauté for 2-3 minutes. Add celery, tomato paste, garlic and mix everything together. Sauté for 2-3 minutes. Pour ½ cup red wine and deglaze the bottom of the pot. Sprinkle flour and mix everything together.
          • Add the rest of the red wine and mix. Turn up the heat to high and bring to a simmer. Return seared beef to the pot. Add thyme, bay leaves & rosemary. Cover the pot with a lid.
          • Place the dutch oven/pot in the middle rack of the oven. Cook for 5 minutes at 400°F (make sure to have the timer on). Then, turn down the oven to 325°F. Cook for 2 ½ hours or until the meat is fork tender 
          • Sautéd Mushrooms : Meanwhile the last 20 minutes, heat the pan to medium. Add butter and wait for 1 minute. Add quartered mushrooms and sauté for 12-15 minutes.
          • Remove pot from oven. Discard bay leaves, rosemary & thyme. Add sauté mushrooms. Gently stir the everything together with a wooden spoon. Season with salt & pepper to taste. 

          Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

            Video

            Keyword braised beef in red wine with mushrooms, brasied beef in red wine, chuck roast in red wine with mushrooms, dutch oven beef in red wine with mushrooms, dutch oven beef with mushrooms, tender brasied beef in red wine with mushrooms
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            Marinated Red Wine London Broil

            Savory natural juices drizzle from this well marinated Red Wine London Broil to make a gorgeous presentation and hearty meal that will satisfy every ones hunger. London Broil is a rich tasting cut that is perfect when balancing the desire for steak and being able to feed everyone something pretty darn good. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will beautifully present on the table with open invitation. My family demands satisfaction and flavor, this recipe was a hit on both fronts. We recommend you try this Red Wine London Broil at least once to see for yourself how delicious it really is. 

            Watch the video and follow the instructions below to have ta plate full of this glistening roasted London Broil on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Serve with rice, potatoes, French bread, on a salad or sandwich. Thanks for visiting and see you again soon.

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            In a shallow dish or ziplock bag: add olive oil, red wine, parsley, salt, pepper, garlic, bay leaf and mix. Add London Broil and coat both sides.

            Cover and refrigerate for 4 hours, preferably overnight. Don’t forget to flip the meat at the half way point.

            Remove meat from the refrigerator and let sit at room temperature for 30 minutes. Preheat the broiler to high. Position the oven rack 4″ from the heat source. Wrap the baking sheet in aluminum foil for easy cleaning later or ceramics baking dish.

            Broil for 4-5 minutes per/side for medium-rare. Rest for 10 minutes before slicing. Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot). Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the meat.

            Slice the steak against the grain.

            Serve & Enjoy!

            Recent Posts

            Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

            Share on social media

            Marinated Red Wine London Broil

            Delicious juicy and simple to prepare affordable Red Wine London Broil everyone will enjoy.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 5 minutes
            Cook Time 10 minutes
            Total Time 15 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            • 2 lbs London Broil
            • ½ cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
            • ¼ cup extra virgin olive oil
            • 2 tbsp fresh parsley
            • 1 tsp salt
            • ½ tsp black pepper
            • 4 garlic cloves minced
            • 1 bay leaf

            Instructions
             

            • In a shallow dish or ziplock bag: add olive oil, red wine, parsley, salt, pepper, garlic, bay leaf and mix. Add London Broil and coat both sides. Cover and refrigerate for 4 hours, preferably overnight. Don't forget to flip the meat at the half way point.
            • Remove meat from the refrigerator and let sit at room temperature for 30 minutes.
            • Preheat the broiler to high. Position the oven rack 4" from the heat source. Wrap the baking sheet in aluminum foil for easy cleaning later or ceramics baking dish.
            • Broil for 4-5 minutes per/side for medium-rare. Rest for 10 minutes before slicing. 
              Grease the skillet or grill with olive oil. Preheat to medium-high (heat and wait for several minutes until hot). Sear 3 minutes per-side for medium rare and charred on the outside ~ (5 minutes per-side for medium, 8 minutes per-side for well done). Note: cooking time may vary depending on the thickness of the meat.
            • Slice the steak against the grain.

            Serve & Enjoy!

              Video

              Keyword best marinated london broil, easy marinade london broil, easy tender london broil, low carb london broil, Marinade london broil, quick and cheap london broil recipe, red wine london broil
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Beef Recipes

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