Beef Stew with Yorkshire Puddings

4.1/2 oz plain flour
1/2 tsp salt
2 lg eggs
375ml milk
2 tbsp vegetable oil
2 onions
3 carrots
1 tbsp plain four
350g steak
200ml lager
9oz mushrooms
mixed herbs

Make Yorkshire puddings first.  Sieve flour into large bowl, make well in middle and add egg & half on milk to center.  Mix in from the middle and slowly add the remaining milk.  Whisk for a good 2 minutes and set aside.

Heat oil in pan, add onions & carrots and fry for 3-4 minutes.  Roll beef in 1tbsp seasoned four and add to pan.  When brown, add herbs, beer and 3 tbsp water.  Reduce heat, cover and simmer for 1 hour.

Pre heat oven to 220 degrees C.  Add mushrooms to stew and heat oil ready for yorkys.  Add the mix into very hot pans and cook for 20 minutes.

Beef Orlando

1 1/2 lb steak
2 onions
1 can chopped tomatoes
2 tbs tomato puree
1 tsp curry powder
2 tbsp apricot jam
1 tbsp vinegar
1/4 stock

Pre heat oven to 160 degrees C.
Fry meat until brown and remove.  Fry onions until softened and add the curry powder, jam, tomatoes, puree, and vinegar.  Add stock & meat and bring to boil before putting in the oven for 2 hours.  Serve with rice.

Spiced Thai Beef Salad

Recipe & Image taken from http://www.goodtoknow.co.uk

198g (7oz) dried wild and longgrain rice

397g (14oz) lean frying, sirloin or fillet steak, cut into thin strips

2 garlic cloves, peeled and finely chopped

1tsp finely grated ginger

1tbsp finely chopped lemongrass

4 kaffir lime leaves, finely shredded

2 spring onions, finely sliced

2 red chillies, deseeded (optional) and finely chopped

1tbsp dark soy sauce

100ml (3½ fl oz) beef stock

½ cucumber, finely shredded

Juice of 2 limes

1tbsp nam pla (Thai fish sauce)

½ tsp artificial sweetener (optional)

Cook the rice according to the packet instructions, drain and transfer to a wide mixing bowl.

Heat a non-stick frying pan or wok over a high heat and when hot, add the beef strips, garlic, ginger, lemongrass, lime leaves, spring onions and red chillies. Stir-fry over a high heat for 5-6 mins or until the beef is sealed and lightly browned.

Add the soy sauce and stock and bring to the boil. Cook over a moderate heat for 8-10 mins, stirring often until all the liquid is absorbed. Remove from the heat and set aside. Toss the cucumber with the reserved rice and divide between four serving plates or bowls.

Mix together the lime juice, fish sauce and sweetener, if using, and stir until dissolved. Spoon this mixture over the beef and toss to mix well. Spoon the beef mixture over the rice and serve immediately.

Slow Cooker Beef & Brocoli

Recipe & image taken from www.bsrecipe.blogspot.co,uk

1 pound boneless beef chink roast, sliced into think strips
1 cup beef consomme
1/2 cup soy sauce
1/3 cup sugar
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornflour
2 tablespoons sauce from crockpot after being cooked
fresh broccoli florets
hot cooked rice

Place beef in crock pot and add a combined mixture of the consumme, soy sauce, brown sugar, oil and garlic.

Cook on low for 6-8 hours.

In a cup mis cornflour with the reserved sauce and combine before adding back into the pot.

Add broccoli to the pot and stir to combine before covering and cooking for a further 30 minutes on high.

Serve over hot cooked rice.

Slow Cooker Diet Coke Beef

Recipe & image taken from http://backporchmusings.blogspot.co.uk

1 beef roast

1 can diet coke

garlic powder or 2-3 garlic cloves

bbq sauce of choice

Place roast in slow cooker and add Diet Coke

Sprinkle with garlic powder or make several small slits in roast and add sliced garlic.

Set on low and cook about 10 hours.

I cooked the roast, for this BBQ Beef, overnight.

When the roast is finished cooking, remove from cooker, cool enough to shred.  Add sauce and heat or serve sauce on side.

Serve on sandwich buns with sliced pickles, raw veggies, slaw and/or chips.

Beef Madras

Recipe & Image taken from www.channel4.com

8 tbsp vegetable oil

1.5kg beef blade steak, cut into 5cm pieces

2 large onions, chopped

6 garlic cloves, sliced

5cm piece ginger, finely chopped

4 tbsp Madras curry paste

200ml coconut milk

2 small cinnamon sticks

2 green chillies, halved lengthways

1 tsp salt

Heat 2 tablespoons oil in a large flameproof casserole. Brown the beef in batches over a medium-high heat, adding a little extra oil as needed, then set the meat aside on a plate.

Heat the rest of the oil, add the onions, garlic and ginger and fry gently for 20 minutes until very soft and light brown.

Transfer to a food processor and blend until smooth. Return to the pan and add the curry paste, coconut milk, cinnamon sticks, chilies, beef and salt.

Cover and simmer gently for 21/2 hours, uncovering for the last 15 minutes to thicken up the sauce a little.

Remove the cinnamon sticks and serve with steamed rice

Slow Cooker Shredded BBQ Beef

Recipe & image taken from http://www.channel4.com

1 tbsp olive oil

1.1kg beef brisket

For the barbecue sauce

1 onion, very finely chopped

3 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

1 tbsp tomato puree

100ml white wine vinegar

Juice of 1 orange

Pinch of ground cloves

1 tbsp demerara sugar

1 tbsp runny honey

300ml passata

150ml hot vegetable stock for the slow cooker (300ml for the traditional method)

Salt and freshly ground black pepper

Preheat the slow cooker, if required.

In a bowl, mix together all the barbecue sauce ingredients and season well with salt and pepper.

Heat the oil in a large flameproof casserole over a medium-high heat. Season the beef with salt and pepper and cook in the casserole for 4–6 minutes on each side, including on its edge, until the meat is browned evenly all over.

Add the barbecue sauce and bring to the boil, then transfer everything to the slow cooker. Cover with the lid and cook on auto/low for 8 hours.

Remove the brisket from the slow cooker, shred it with two forks, and stir it into the sauce.

Serve with hot pitta bread and some crisp green salad leaves.

Slow Cooker Beef Goulash

600g lean casserole beef
2 heaped tsp paprika
1 heaped tsp smoked paprika
1 red chilli chopped (to taste)
1 onion, finely chopped
1 pt beef stock
1 can chopped tomatoes
1 clove garlic, finely chopped
1 red pepper, sliced
1 green pepper, sliced
salt & pepper

Place all ingredients into the slow cook and cook on high for 6 hours.

Beef & Pepper Stirfry

Recipe & Image taken from http://www.skinnytaste.com

12 oz top round beef trimmed of fat

4 tsp plus 3 tbsp soy sauce

1 tbsp rice wine

3 tsp cornstarch

5 tsp vegetable oil

1 large onion, sliced into thin strips

1 bell pepper, sliced into thin strips

1/2 tsp black pepper

crushed red pepper flakes (optional)

Slice meat into thin slices with the grain.  Cut each strip across the grain about 1" long so you have small thin slices.  Place in a bowl and add 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.

In a small bowl, mix 3 tablespoons soy sauce  1 tablespoon water and 2 teaspoons cornstarch.  Set aside.

Heat the wok on high heat.  Add beef along with 1 teaspoon oil and cook undisturbed for 20 seconds, letting the beef brown.  Using a spatula, stir meat, cooking for another two minutes. Transfer to a plate, 

Add remaining 2 teaspoons oil to the wok, add peppers and onions and cook for about 2 minutes.  Return beef to the wok, add the sauce and red pepper flakes and stir fry for about 30 seconds until slightly thickened.

Colombian Beef

Recipe & Image taken from http://www.skinnytaste.com

1-1/2 lbs grass fed sirloin tip steak, sliced very thin

salt to taste

garlic powder to taste

cumin to taste

4 tsp olive oil

1 medium onion, sliced thin or chopped

1 very large tomato or 2 medium tomatoes, sliced thin or chopped

Season steak with salt and garlic powder. 

Heat a large frying pan until very hot, add 2 tsp of oil then half of the steak and cook less than a minute on each side. Set steak aside, add another teaspoon of oil and cook remaining steak. Set aside.

Reduce heat to medium, add another teaspoon of oil and add the onions.  

Cook for a minute and then add tomatoes, season with salt, pepper and cumin and reduce heat to medium-low.

Add about 1/4 cup water and then simmer a few minutes to create a sauce, add more water if needed and taste adjust seasoning as needed. Return the steak to the pan along with the drippings, combine well and remove from heat.

Serve over rice.

Balsamic glazed beef

Recipe & image taken from http://www.slimmingeats.com

Serves 4

Extra Easy – 1 syn per serving

600g of stewing beef (any visible fat removed

3 carrots, chopped

200g of mushrooms, sliced

1 red onion, chopped

2 cloves of garlic, crushed

1 cup (230ml) of beef stock

1/3 cup (78ml) of balsamic vinegar

1/2 cup of passata

4 spoons of brown sugar (4 syns)

fresh thyme sprigs

salt and black pepper to season

Frylight or Pam spray

Spray a large casserole dish over a medium heat with some Frylight or Pam spray.

Add the beef and brown. Remove and set aside.

Add the onions, garlic and carrots and continue to fry for a few minutes.

Add the remaining ingredients, bring to a boil and cover and simmer for approx 1.5 hours.

Serve with your choice of sides.

This dish also works well in a slow cooker.