Beef

  • Beef and Andouille Sausage Chili

    It was quite a revelation to me how different (and better) a chilli can taste when you use cubes of stewing beef instead of ground beef. Beware, of course, that this recipe takes 3 hours to be ready, rather than 45 minutes.

  • Beef and Bean Burritos

    This burrito recipe is easy to make. Garnish it with shredded lettuce, sour cream, chopped tomatoes and green onions. Even taco Bell can't do it better.

  • Beef Bourguignon

    Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Here we use the traditional Oven method . It is Easy to make, but be sure to follow every step. It is worth it.

  • Beef Roulades wijth Walnut Parsley Pesto

    You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice.

  • Beef Tenderloin with Pancetta and Mushroom Marsala Sauce

    Fairly light, but this ain't diet food kids: it's still Beef with Pancetta and cream. That's why it tastes so good. This is pretty easy cooking, but it looks - and tastes - like hours slaving over a hot stove.

  • Blueberry Beef Hamburgers

    Hamburgers are North America's favourite meal, n'est pas?

  • Burgers -Italian Style

    Gourmet burgers fer sure.

  • Cabbage Rolls

    This is a recipe for making and freezing.
    It is a German / Mennonite special.

  • Cowboy Joes

    An easy to make, South Western style dinner. Contrary to similar published recipes, this one uses plain beans, not sugar added ones and no BBQ sauce which is also often sugar laden. So this one is genuine cowboy friendly and more or less kid friendly too.

  • Filet Mignon

    An all time favourite birthday / anniversary recipe

  • Filet Mignon with Green Peppercorn Cream Sauce

    A special sauce for a special meal

  • Hachee - Dutch Beef and Onion Stew

    The word hachee has its origins in the French word for "chopping": hacher. Hachees have been described in Medieval buffets, although the exact recipe usually isn't described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Acidic fluids such as wine or vinegar were added to make the meat more tender.

  • Konigsberger Klopse - meatballs in caper sauce

    Konigsberg is a city in Germany which is obviously famous for it's meatballs. Takes about 35 minutes to make.

  • Sicilian Meatballs in Spicy Tomato Sauce

    Author Notes: Growing up Sicilian-American in Texas, I remember eating the food my great-grandmother and grandma prepared at big family gatherings. But I never once had my grandmother’s meatballs until my 20s (I had always been a vegetarian, like my dad). When I finally made them with her, I was not disappointed—it was like I had been given a long-lost birthright. The recipe makes a pretty spicy meatball, so if you have a low tolerance for spices you might want to bring it down a notch. A note: I like to make the meatballs the day before and let them chill overnight; they’ll hold their shape better and all you'll have to do the next day is pop them in the oven, or fry them in a pan before they take a swim in your arrabbiata sauce. —Anthony Falco

  • Sirloin Steak with excellent marinade

    This is a very good quick steak marinade, perfect for grilling up juicy, flavorful steaks – even cheap cuts! – so tasty you won’t need sauce.

  • Slow-roasted rib of beef

    A masterpiece of low-temperature cooking and a fantastic centerpiece for Christmas or New Year's dinner



    Steak cooking temperatures
    45C (bleu), 50 C (rare), 55 C (medium rare), 60 C (medium) and 70 C (well done).
    115 F (bleu), 120 F (rare), 130 F (medium rare), 140 F (medium) and 160 F (well done).

  • Smokey Chile Con Carne

    in modern times, we use twice as many vegetables

  • Steak and Tomato Kebobs

    Makes 12 skewers - metal or wooden
    Most of the heat and spice comes from the well-seasoned meat, while the avocado cream plays a cool supporting role.

  • Steak Diane

    An old time Shaw family favourite

  • Texas Beef Chili

    Tender chunks of beef enveloped in a deep, spicy and smoky sauce

Here are some links to good recipes for Beef from other sites

Send us a comment

Beef

  • Beef and Andouille Sausage Chili

    It was quite a revelation to me how different (and better) a chilli can taste when you use cubes of stewing beef instead of ground beef. Beware, of course, that this recipe takes 3 hours to be ready, rather than 45 minutes.

  • Beef and Bean Burritos

    This burrito recipe is easy to make. Garnish it with shredded lettuce, sour cream, chopped tomatoes and green onions. Even taco Bell can't do it better.

  • Beef Bourguignon

    Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. Here we use the traditional Oven method . It is Easy to make, but be sure to follow every step. It is worth it.

  • Beef Roulades wijth Walnut Parsley Pesto

    You can use prosciutto instead of the bacon (no need to cook, it's already cured), or skip it all together and just do a roll-up with the pesto of your choice.

  • Beef Tenderloin with Pancetta and Mushroom Marsala Sauce

    Fairly light, but this ain't diet food kids: it's still Beef with Pancetta and cream. That's why it tastes so good. This is pretty easy cooking, but it looks - and tastes - like hours slaving over a hot stove.

  • Blueberry Beef Hamburgers

    Hamburgers are North America's favourite meal, n'est pas?

  • Burgers -Italian Style

    Gourmet burgers fer sure.

  • Cabbage Rolls

    This is a recipe for making and freezing.
    It is a German / Mennonite special.

  • Cowboy Joes

    An easy to make, South Western style dinner. Contrary to similar published recipes, this one uses plain beans, not sugar added ones and no BBQ sauce which is also often sugar laden. So this one is genuine cowboy friendly and more or less kid friendly too.

  • Filet Mignon

    An all time favourite birthday / anniversary recipe

  • Filet Mignon with Green Peppercorn Cream Sauce

    A special sauce for a special meal

  • Hachee - Dutch Beef and Onion Stew

    The word hachee has its origins in the French word for "chopping": hacher. Hachees have been described in Medieval buffets, although the exact recipe usually isn't described. The stew probably has its origin in the reuse of meat cooked in a Dutch oven together with vegetables that happened to be available. Acidic fluids such as wine or vinegar were added to make the meat more tender.

  • Konigsberger Klopse - meatballs in caper sauce

    Konigsberg is a city in Germany which is obviously famous for it's meatballs. Takes about 35 minutes to make.

  • Sicilian Meatballs in Spicy Tomato Sauce

    Author Notes: Growing up Sicilian-American in Texas, I remember eating the food my great-grandmother and grandma prepared at big family gatherings. But I never once had my grandmother’s meatballs until my 20s (I had always been a vegetarian, like my dad). When I finally made them with her, I was not disappointed—it was like I had been given a long-lost birthright. The recipe makes a pretty spicy meatball, so if you have a low tolerance for spices you might want to bring it down a notch. A note: I like to make the meatballs the day before and let them chill overnight; they’ll hold their shape better and all you'll have to do the next day is pop them in the oven, or fry them in a pan before they take a swim in your arrabbiata sauce. —Anthony Falco

  • Sirloin Steak with excellent marinade

    This is a very good quick steak marinade, perfect for grilling up juicy, flavorful steaks – even cheap cuts! – so tasty you won’t need sauce.

  • Slow-roasted rib of beef

    A masterpiece of low-temperature cooking and a fantastic centerpiece for Christmas or New Year's dinner



    Steak cooking temperatures
    45C (bleu), 50 C (rare), 55 C (medium rare), 60 C (medium) and 70 C (well done).
    115 F (bleu), 120 F (rare), 130 F (medium rare), 140 F (medium) and 160 F (well done).

  • Smokey Chile Con Carne

    in modern times, we use twice as many vegetables

  • Steak and Tomato Kebobs

    Makes 12 skewers - metal or wooden
    Most of the heat and spice comes from the well-seasoned meat, while the avocado cream plays a cool supporting role.

  • Steak Diane

    An old time Shaw family favourite

  • Texas Beef Chili

    Tender chunks of beef enveloped in a deep, spicy and smoky sauce

Here are some links to good recipes for Beef from other sites