Preheat oven to 250 degrees F.
Season steak with salt, pepper, and garlic; rub seasoning all over to distribute evenly. Brown meat for 3-4 minutes on each side in a roaster.
Lay the rosemary sprigs on top; roast for about 1 hour.
Pour wine over steak and continue to roast 1 hour. Add potatoes, carrots and sliced mushrooms and cook with roast an additional 45-60 minutes.
Let rest 10 minutes then slice into serving pieces.
Put stew beef (or 7-bone roast) into a casserole.
Do not brown as it will brown during cooking.
Mix remaining ingredients and pour over meat.
Cover casserole.
Bake at 325\u00b0 for 3 hours. Serve over rice.
Meat will be fork- tender and have a luscious brown gravy.
Great during the winter, especially during the busy holidays.
200 degrees C).
Place beef chuck steak on a work surface and
Combine onion, parsley, vinegar, oil, mustard, garlic and thyme.
Place beef chuck shoulder steak in plastic bag; add onion mixture, spreading evenly over both sides.
Close bag securely; marinate in refrigerator 6 to 8 hours, turning at least once. Pour off marinade, discard.
Place steak on rack in broiler pan so surface of meat is 3 to 5 inches from heat source.
Broil about 16 minutes for rare and about 18 minutes for medium, turning once. Carve steak diagonally across grain into thin slices.
Garnish as desired.
acon, hot Italian sausage & beef chuck.
In a blender, combine
Season beef chuck roast with sea salt and black pepper; put into the crock of a slow cooker with onion quarters and garlic cloves. Pour beef broth and vegetable broth over the roast. Lay bay leaves and thyme atop the roast.
Cook on Low for 7 to 8 hours.
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick.
Combine soy sauce, garlic and ginger. Add beef.
Toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok.
Add beef and toss over high heat until browned.
Cover and simmer for 40 to 60 minutes over low heat.
With a sharp knife cut beef across grain into thin strips,
Cut beef across grain in thin strips.
Combine soy sauce, garlic and ginger and toss.
Marinate beef 1/2 hour.
Heat oil in wok; add beef and toss over high heat until brown.
Simmer 30 or 40 minutes, covered.
Turn heat up and add vegetables; toss until crisp, about 10 minutes.
Mix cornstarch with water; add to pan and stir and cook until thick.
Add tomatoes and heat through.
With sharp knife, cut beef across grain, into thin strips. Combine soy sauce, garlic, ginger and add beef.
Toss and set aside while preparing vegetables.
Heat oil in large frying pan or wok.
Add beef and toss and stir over medium-high heat until browned.
Simmer 30 to 40 minutes (until tender).
Turn heat up and add vegetables.
Toss until vegetables are tender-crisp, about 10 minutes.
Mix cornstarch with water.
Add to pan.
Cook until thick.
Add tomatoes and heat through.
Serve over rice or noodles.
ith cooking spray.
Mix beef broth and liquid smoke in
Cut a chuck or round steak into pieces about 1 1/2-inches thick.
Brown on both sides in olive oil.
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
With sharp knife, cut beef into thin strips 1/4-
Cut meat into 1/8-inch thick strips.
Combine soy sauce, garlic and ginger.
Add beef.
Toss and set aside.
Heat oil.
Add beef and saute over high heat until brown.
Cover and simmer 30 to 40 minutes.
Turn heat up, add onion (sliced thin), peppers (cut in 1-inch squares), celery (sliced thin).
Cook until veggies are tender about 10 minutes.
Mix cornstarch and 1 cup water.
Add to beef mixture and cook until thickened.
Add 2 tomatoes, cut in wedges.
Heat through and serve.
Sprinkle beef
with
the
Cut beef chuck into 3/4 in thick
br>Rinse and dry the chuck roast and rub with the
ool.
Put your chuck roast or steak in a gallon size
In bowl, combine soy sauce, garlic and ginger.
Add beef. Toss well.
Set aside.
Allow to marinate about 15 minutes.
In wok or large frying pan, heat oil.
Add beef with liquid.
Toss over high heat until browned; taste.
If not tender, simmer, covered, for about 30 minutes.
Turn up heat; add veggies.
Toss 10 minutes or until tender-crisp.