Category: Beef

Slow Cooker Beef Stew

Savory braised Beef brought to tender perfections using a slow cooker is the perfect way to marinate all the natural flavors of this wonderful stew recipe. Delicious tasty and good to the last bite. 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. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. 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 dish 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. 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 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. Repeat this step with the other half of beef.

Placed seared beef in the slow cooker. Add tomato paste, rosemary, & Worcestershire sauce.

Add garlic, onion and mix.

Add carrots, potatoes & celery.

Add beef broth, bay leaves and thyme stems.

Cover and cook on low for 7-8 hours.

Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker. Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

Serve and enjoy!

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Slow Cooker Beef Stew

Easy Beef Stew that can be made by anyone and will be loved by everyone.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course, Stew
Cuisine American
Servings 6
Calories

Equipment

Ingredients
  

  • 2 lbs chuck roast cut into 1 ½" thick
  • 2 tbsp olive oil
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 3 cups low- sodium beef broth
  • 1 ½ lbs potatoes peeled & cut into 1 ½" cubes
  • 3 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 4 carrots cut into 1" long
  • 1 onion chopped
  • 6 garlic cloves minced
  • 3 celery stem
  • 2 bay leaves
  • 4 tbsp flour

Instructions
 

  • In a large bowl: place beef, salt, pepper and mix.
  • Heat the dutch oven or pot to medium-high. Add 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. Repeat this step with the other half of beef.
  • Placed seared beef in the slow cooker. Add tomato paste, rosemary, Worcestershire sauce, garlic, onion and mix. Add carrots, potatoes, celery, beef broth, bay leaves and thyme stems.
  • Cover and cook on low for 7-8 hours.
  • Discard thyme & bay leaves. In a bowl: add flour and 1 cup of the liquid from the beef stew. Whisk until smooth and pour in the slow cooker.
  • Cover and cook on high for 30 minutes. Season with salt and pepper to taste.

Serve and enjoy!

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    Keyword beef stew, best instant pot beef stew recipe, best slow cooker beef stew, easy slow cooker beef stew, slow cooker beef, slow cooker beef stew
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    Slow Cooker No-Bean Chili

    Perfect dump and go slow cooker No Bean Chili that captures all the traditional flavors but does not come with the additional carbs. Delicious tasty and good to the last bite. 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. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. 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 dish 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. Enjoy this recipe as a dip, side soup, main entree or a quick and ready easy to reheat snack. Thanks for visiting and see you again soon

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    Delicious no bean chili.

    Add oil to the pan and turn up the heat to medium. Place the ground chuck/beef in a pan. Cook the meat for 5-7 minutes or until no longer pink. Optional:drain grease.

    Using the same pan: add bell peppers, garlic, onions and sauté for 2-3 minutes or until fragrant.

    Add cooked meat.

    Add chili powder, paprika, salt, pepper, cumin and mix.

    Add chopped bell peppers, onions, garlic, tomato sauce, chopped tomatoes, beef broth and mix.

    Slow cook on low for 7-8 hours.

    Season with salt and pepper to taste.

    Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

    Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

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    Slow Cooker No Bean Chili

    Easy dump and go No-Bean Chili that has all the right flavors.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 8 hours
    Total Time 8 hours 10 minutes
    Course Main Course, Soup
    Cuisine American
    Servings 8
    Calories

    Equipment

    Ingredients
      

    • 2 lbs ground chuck or beef
    • 28 oz chopped/diced tomatoes
    • 8 oz tomato sauce
    • 1 ½ cup low- sodium beef broth
    • 2 tbsp chili powder
    • 2 tsp ground cumin
    • 2 tsp paprika
    • 1 tsp salt
    • 1 tsp pepper
    • 1 onion chopped
    • 1 bell pepper (red, yellow, orange or green) deseed & chopped
    • 4 garlic cloves minced

    Instructions
     

    • Add oil to the pan and turn up the heat to medium. Place the ground chuck/beef in a pan. Cook the meat for 5-7 minutes or until no longer pink. Set aside. Optional: drain grease.
    • Using the same pan: add bell peppers, garlic, onions and sauté for 2-3 minutes or until fragrant.
    • Add cooked meat, chili powder, paprika, salt, pepper, cumin and mix. Add chopped bell peppers, onions, garlic, tomato sauce, chopped tomatoes, beef broth and mix.
    • Slow cook on low for 7-8 hours. Season with salt and pepper to taste.

    Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

      Serve with corn bread, crackers, pork rinds or toast. Serve immediately and enjoy!

        Video

        Keyword best slow cooker no bean chili, easy slow cooker no bean chili, keto chili, low carb chili, no bean chili, quick and easy no bean chili, slow cooker no bean chili
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        Peposo (Pepper Beef Stew)

        Old world style Peposo (Pepper Beef Stew) is tenderly succulent over a warm bed of deliciously filling Polenta. This savory tummy pleaser is so tasty everyone that tries it inevitably likes it. I love to feed this to my hungry teenagers, as they appreciate a nice hearty meal that will stay with them on their busy days. Also, some times its nice to site down and have a time tested traditional meal that has been bringing families together for as long as folks have been eating beef stew over Polenta (yellow grits).  Quick and easy this recipe will call everyone in the house to the table for a bowl of authentic Peposo. I 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 very simple dish 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. Fight off that winter chill with a nice bowl of sauce covered Peppered Beef on afresh hot bed of Polenta. Full of flavor, textures and at a budget price, this is perfect any meal. Thanks for visiting and see you again soon!

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        Use a mortar and pestle to grind whole peppercorns.

        Then set aside.

        Using the same pestle: smash garlic cloves.

        Pat the beef dry. Place the beef in a large bowl.

        Add the smashed garlic, tomato paste, salt then mix well.

        Coat the beef with crushed peppercorns.

        Mix Well.

        Place beef in a dutch oven or pan (with lid).

        Add chianti (Italian red wine) to the pan.

        Add bay leaves & thyme.

        Sprinkle more black pepper on top of the meat. Bring to a simmer (medium-high).

        Reduce the heat to low and cover with a lid for 2 hours.

        Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.

        Serve with bread and polenta.

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        Peposo (Pepper Beef Stew)

        Flavorful and savory, Peposo (Pepper Beef Stew) is a delicious comfort food that the entire family will absolutely love.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 2 hours 45 minutes
        Total Time 2 hours 50 minutes
        Course Main Course
        Cuisine Italian
        Servings 4
        Calories

        Ingredients
          

        • 2 lbs chuck roast cut into 1.5" x 1.5" cubes
        • 750 ml Chianti (Italian Red Wine) about 1 bottle
        • 2 tbsp tomato paste
        • 1 tbsp whole peppercorn
        • 2 tsp salt
        • 8 thyme stems
        • 2 bay leaves
        • 5 garlic cloves
        • black pepper to taste

        Instructions
         

        • Use a mortar and pestle to grind whole peppercorns. Then set aside. Using the same pestle: smash garlic cloves.
        • Pat the beef dry. Place the beef in a large bowl. Add the smashed garlic, tomato paste, salt then mix well. Coat the beef with crushed peppercorns.
        • Place beef in a dutch oven or pan (with lid). Add chianti (Italian red wine) to the pan. Add bay leaves & thyme. Sprinkle more black pepper on top of the meat.
        • Bring to a simmer (medium-high). Reduce the heat to low and cover with a lid for 2 hours.
        • Remove the lid and cook uncovered for 45-60 minutes or until meat is very tender. Make sure to baste the meat with the liquid frequently, this will prevent the meat from drying. Discard bay leaves & thyme. Season with salt and a bit more black pepper.

        Serve with bread and polenta.

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          Keyword Authentic Italian peposo, Authentic tuscan braised beef, best peposo pepper beef stew, easy peposo beef stew, Italian beef stew, peposo (pepper beef stew), tuscan braised beef stew
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          Steak Fajitas

          Delicious tasty street style fajitas drip with natural juices and are fun to eat. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is eatfoodlicious meal planning at it finest. You can serve on hard or soft shell, but I prefer mine on toasted corn tortillas to get that authentic flavor of an unmistakably good street taco. The secret to this tasty recipe is the dry seasoning mix and a good hot skillet to to sear in the flavor and produce a ‘handy’ yet tasty traditional steak fajita.

          When the family requests fajitas or street tacos simply watch this video and follow the instructions below and you will have a pan full of delicious food for the table in about an hour (which is well worth the time for the taste). Like and share this or any of my recipes form my growing daily catalogue. Also, don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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          In a shallow bowl: combine all the marinate ingredients together (expect steak).

          Then coat both sides of the steak.

          Marinate for 1 hour.

          Heat the skillet/pan to medium-high heat. Add oil and wait until it gets hot and smoky. Add marinated steak and cook.

          3 minutes per-side for rare, 4 minutes per-side for medium-rare, 5 minutes per-side for medium & 6 minutes per-side for well done.

          Remove steak and let rest for 5 minutes before slicing.

          Add sliced bell peppers & onions. Sauté for 2-4 minutes or to your liking.

          Serve with tortilla, salsa, guacamole, refried beans, rice, salad and beans. Enjoy!

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          Steak Fajitas

          Sizzling Steak Fajitas are full of delicious flavors and juices that everyone will enjoy.
          No ratings yet
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          Cook Time 10 minutes
          Marinate 1 hour
          Total Time 1 hour 10 minutes
          Course Main Course
          Cuisine Hispanic, Mexican
          Servings 0
          Calories

          Ingredients
            

          • 3 bell peppers red, orange or yellow core removed & sliced
          • 1 onion sliced
          • 2 tbsp oil

          Marinate

          • 1 lb steak
          • 2 tbsp oil
          • 2 tbsp lime juice
          • 2 tsp cumin
          • 2 tsp ground chipotle or ancho
          • 1 tsp garlic powder
          • 1 tsp onion powder
          • 1 tsp salt
          • ½ tsp black pepper
          • ¼ tsp ground cayenne pepper

          Instructions
           

          • In a shallow bowl: combine all the marinate ingredients together (expect steak). Then coat both sides of the steak. Marinate for 1 hour.
          • Heat the skillet/pan to medium-high heat. Add oil and wait until it gets hot and smoky. Add marinated steak and cook for 3 minutes per-side for rare, 4 minutes per-side for medium-rare, 5 minutes per-side for medium & 6 minutes per-side for well done. Remove steak and let rest for 5 minutes before slicing.
          • Add sliced bell peppers & onions. Sauté for 2-4 minutes or to your liking.

          Serve with tortilla, salsa, guacamole, refried beans, rice, salad and beans. Enjoy!

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            Old Fashion Beef Stew

            Old fashion Beef Stew features is a cornucopia of vegetables with filling tender melt in your mouth hunks of beef. The broth is very savory and is biscuit sopping good. The carrots take a more prominent role in this recipe but strike a harmonic medley with the potatoes and beef. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect belly filler meal planning. Quick and tasty this recipe will call everyone to the table. Serve with homemade cornbread (my husbands favorite), biscuits (my daughters favorite) or my personal favorite fresh baguette. We absolutely love this recipe and hope you do too.

            Watch the video and follow the instructions below to have this dish 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. Enjoy this seasonal classic this year as the weather begins to turn a bit cooler. Thanks for visiting and see you again soon.

            In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.

            Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown.

            Repeat this step with the other half of beef. Remove the beef and set aside.

            Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer. Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 

            Remove lid: add potatoes and cover for another 15 minutes.

            Remove lid: add carrots and cover for another 15 minutes.

            Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

            Serve & enjoy!

            Serve with bread.

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            Old Fashion Beef Stew

            Made with time tested flavors, this Old Fashioned Beef Stew is a must try.
            5 from 1 vote
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 2 hours 30 minutes
            Total Time 2 hours 40 minutes
            Course Main Course
            Cuisine American
            Servings 6
            Calories

            Ingredients
              

            • 1 lb chuck roast or beef stew cut into cubes
            • 1 ½ lb yukon gold potatoes (about 6) peel & cut into cubes
            • 6 carrots peeled & cut into 1.5"
            • 1 onion chopped
            • 4 garlic cloves minced
            • 5-6 thyme stems
            • 2 bay leaves
            • 4 cups low- sodium beef broth
            • 1 cup red wine Merlot, Pinot noir, Cabernet sauvignon or etc.
            • ¼ cup all-purpose flour
            • 3 tbsp red wine vinegar
            • 2-3 tbsp oil
            • 1 tbsp tomato paste
            • 2 tsp salt
            • 1 tsp black pepper

            Instructions
             

            • In a large bowl: place beef, salt, pepper and mix. Coat beef with flour, then gently shake off the excess.
            • Heat the dutch oven or pot to medium-high. Add oil and wait until hot. Place half of the beef in the dutch oven or pot and sear all sides for 3-5 minutes or until brown. Repeat this step with the other half of beef. Remove the beef and set aside.
            • Add onion and sauté for 2-3 minutes or until translucent. Add garlic and cook for 1 minute or until fragrant. Pour red wine vinegar and deglaze the bottom of the pot. Add tomato paste, seared beef and mix. Add red wine, beef broth, bay leaves and thyme to the pot. Bring to a simmer.
            • Cover the pot with a lid. Reduce the heat to low and cook for 1 ½ hours (keep covered throughout – repeat do not remove lid during this step unless adding ingredients). 
            • Remove lid: add potatoes and cover for another 15 minutes.
            • Remove lid: add carrots and cover for another 15 minutes.
            • Remove lid and discard bay leaves & thyme. Gently stir the stew with a ladle. Bring to a simmer for 10-15 minutes or until the liquid reduces to your liking. Season with salt & pepper to taste. 

            Serve & enjoy!

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              Keyword best old fashion beef stew, comfort beef stew, easy old fashion beef stew, old fashion beef stew, one pot beef stew, Potato and carrot beef stew
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              Cajun Roast Beef

              Tender meat dripping with natural juices is the featured filler in this excellent made from scratch Cajun Roast Beef recipe. The key to capturing the flavor is allowing the meat to marinate for the full 24 hours to produce some of the best Cajun Roast Beef you have ever had in your life, you will never look at the deli version the same again. Serve as a lunch item or as a sit down deli style meal with pickles and chips and try for your self this amazingly simple and affordable Cajun Roast Beef.

              Watch the video and follow the instructions below to have this dish 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. Thanks for visiting and I hope each sandwich you make will be dripping with fresh juices and succulent textures. See you again soon!

              In a small bowl: combine all the seasonings together.

              Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).

              Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F. Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). 

              Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate.

              At least 4 hours or overnight (preferred). 

              Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating.

              Serve with hoagie

              Serve with sliced bread.

              Enjoy!

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              Cajun Roast Beef

              Best Cajun Roast Beef I have ever had in my life, you will never look at the deli version the same again.
              5 from 1 vote
              Print Recipe Pin Recipe
              Prep Time 5 minutes
              Cook Time 1 hour
              Marinate 1 day
              Total Time 1 day 1 hour 5 minutes
              Course Main Course, Sandwich
              Cuisine American, Creole
              Servings 12
              Calories

              Ingredients
                

              • 3 lbs round eye roast
              • 2 tbsp olive oil
              • 1 tbsp paprika
              • 2 tsp salt
              • 2 tsp garlic powder
              • 2 tsp onion powder
              • 1 tsp black pepper
              • 1 tsp dried oregano
              • 1 tsp dried thyme
              • 1 tsp celery seeds
              • ½ tsp ground cayenne pepper

              Remoulade Sauce

              Instructions
               

              • In a small bowl: combine all the seasonings together.
              • Pat the roast dry with a paper towel. Pour and rub olive oil all over the roast. Then coat the roast with the seasoning mixture. Place the roast on a dish, cover and refrigerate for at least 12 hours or up to 24 hours (recommend for 24 hours for best result).
              • Remove the roast from the refrigerator and let sit at room temperature for 1 hour prior to cooking. Preheat the oven to 275°F.
              • Bake in the oven for 1 hour for medium-rare (internal temp.130°-135°F) (highly recommended) or 1 ½ hours for medium (internal temp. 140°-145°F). Open the door and confirm the anticipated Internal temperature using a meat thermometer.
              • Remove the roast from the oven and let cool (uncovered) to room temperature for 30 minutes. Transfer the roast to a dish. Cover and refrigerate for at least 4 hours or overnight (preferred). 
              • Use a meat slicer or a very sharp knife to thinly slice the meat just prior to eating. Toast bread. Spread remoulade sauce on the bread. Add roast, tomatoes, lettuce & onions.

              Enjoy!

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                Keyword best cajun roast beef, cajun roast beef, cajun roast beef deli, cajun roast beef deli meat, creole beef recipe, creole recipe, Creole roast, easy cajun roast beef, homemade cajun roast, homemade cajun roast beef deli meat, Louisiana beef recipe
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