Quick & Easy Beef Recipes

Beef and Pumpkin Stew

Serves 4-5

Ingredients:
2 lbs lean beef, cubed
2 cups cubed pumpkin
1 small onion, chopped
2 garlic cloves, chopped
1 tomato, diced
zest of one orange
1 bay leaf
1 tsp paprika
4 tbsp olive oil
salt and black pepper, to taste
3 green onions, chopped, to serve

Directions:

Heat a stew pot and brown the meat in olive oil.
Add remaining ingredients and sauté for 1-2 minutes.
Add enough water to cover everything, bring to a boil, reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until beef is cooked through.
Sprinkle with green onions and serve.

Beef and Onion Stew

Serves 6

Ingredients:

2 lbs lean beef, cubed
3 lbs shallots, peeled
5 garlic cloves, peeled, whole
3 tbsp tomato paste
1 bay leaf
4 tbsp olive oil
3 tbsp red wine vinegar
1 tsp salt

Directions:

Heat a stew pot and brown the meat in olive oil. Add in remaining ingredients and enough water to cover everything.

Bring to a boil, reduce heat to low, cover, and simmer for 90 minutes, stirring occasionally, until beef is cooked through.

Beef Stew with Green Peas

Serves 6

Ingredients:
2 lbs stewing beef
2 bags(10 oz each) frozen peas
1 onion, chopped
3-4 garlic cloves, cut
2 carrots, chopped
1/3 cup water
1/4 cup olive oil
1 tsp salt
1 tbsp paprika
1/2 cup fresh dill, finely chopped
1 cup yogurt (optional)

Directions:

Season the meat pieces with salt and black pepper.
Heat olive oil in a large stewing pot and sauté onion and meat until the meat is well browned.
Add in paprika, carrots, garlic, frozen peas and water. Bring to a boil, reduce heat, cover, and simmer for an hour.
Serve sprinkled with fresh dill and a dollop of yogurt.

Beef and Spinach Stew

Serves 6

Ingredients:
1 lb stewing beef
10 oz frozen spinach or 6 cups fresh spinach leaves, chopped
1 onion, chopped
1 carrot, chopped
1 cup button white mushrooms, cut
1 tomato, diced
3 garlic cloves, crushed
1 cup beef broth
4 tbsp olive oil
6 oz butter
1 tbsp paprika
salt and pepper, to taste

Directions:

In a large stewing pot, heat the butter and olive oil and seal the beef pieces. Add in onion, carrot, mushrooms and garlic and sauté for a few minutes. Add paprika and beef broth and bring to a boil then reduce heat and simmer, covered, for 40 minutes.
Add in tomato and spinach, season with salt and pepper, stir, and simmer, uncovered, for 5 minutes more.

Mediterranean Beef Casserole

Serves 6

Ingredients:
2 lb lean steak, cut into large pieces
3 onions, sliced
4 garlic cloves, cut
2 red peppers, cut
1 green pepper, cut
1 zucchini, peeled and cut
3 tomatoes, quartered
2 tbsp tomato paste or purée
1/2 cup green olives, pitted
1/2 cup dry red wine
1/2 cup of water
1 tsp dried oregano
salt and black pepper, to taste

Directions:

Heat olive oil in a deep ovenproof casserole and seal the beef.
Add vegetables and stir to combine.
Dilute the tomato paste in half a cup of water and pour it over the meat mixture together with the wine.
Season with salt and pepper and bake, stirring halfway through, in a preheated to 350 F for one hour.

Beef and Broccoli Stir Fry

Serves 4

Ingredients:
1/2 lb flank steak, cut in strips
3 cups broccoli florets
1 onion, chopped
1 cup white button mushrooms, chopped
1 cup beef broth
1/3 cup cashew nuts
2 tbsp soy sauce
1 tbsp honey
1 tsp lemon zest
1 tsp grated ginger
3 tbsp olive oil
1 tsp cornstarch

Directions:

Place the meat in the freezer for 20 minutes then cut it in thin slices. Place it in a bowl together with soy sauce, honey, lemon zest and ginger. Stir to coat well and set aside for 30 minutes.
Stir fry steak in olive oil over high heat for 2-3 minutes until cooked through. Add and stir fry broccoli, onion, mushrooms and cashews. Stir in spice. Dilute cornstarch into beef broth and add it to the meat mixture. Stir until thickened.

Beef Stew with Quince

Serves 6-8

Ingredients:
2 lbs chuck roast, cut into 2 inch pieces
2 onions, chopped
2-3 tomatoes, pureed
1-2 bay leaves
1 cinnamon stick
1 cup dry white wine
3 quinces, peeled, cored and cubed
5-6 prunes
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
1 tbsp honey
6 tbsp olive oil

Directions:

Heat olive oil in a large pot over medium-high heat. Seal the meat then add and sauté the onions for 6-8 minutes.
Add in the wine, bay leaves, cinnamon, tomato puree, salt, pepper, and enough water to cover the meat.
Stir to combine and bring the pot to a simmer.
Add the quince to the stew pot along with the prunes and honey. Stir, cover, and simmer for two hours over low heat.
Stir occasionally and make sure there is enough liquid in the pot. If it looks dry, add some water.
Before serving discard the bay leaves and the cinnamon stick.

Spanish Beef Stew

Serves 6-8

Ingredients:
2 lbs stewing beef
1 tbsp flour
1 cup beef broth
1/2 cup dry red wine
3 leeks, chopped
6 garlic cloves, halved
2 onions, chopped
1 carrot, sliced
1 celery rib, chopped
1 tomato, chopped
2 oz cooking chocolate
1/4 tsp cinnamon
1/4 cup olive oil
salt and pepper, to taste

Directions:

Heat the olive oil in a large pot. Seal the stewing meat for 3-4 minutes, or until well browned on all sides. Add in the flour and stir. Add the wine and cook for 2-3 minutes, stirring. Add the garlic, onions, tomatoes, carrot, celery and leaks to the pot and stir to combine. Add chocolate and beef broth, stir, and bring to a boil.

Reduce heat, cover partially and simmer for an hour and a half or until the meat is cooked through.

Ground Beef and Chickpea Casserole

Serves 6

Ingredients:
1 lb ground beef
1 onion, chopped
2 garlic cloves, crushed
1 can chickpeas, drained
1 can sweet corn, drained
1 can tomato sauce
1/2 cup water
2 bay leaves
1 tsp dried oregano
1/2 tsp salt
1/2 tsp cumin
3 tbsp olive oil
black pepper, to taste

Directions:

Heat olive oil in a casserole over medium-high heat. Add in the onion and sauté for 4-5 minutes. Add garlic and sauté for 1-2 minutes more. Add in the ground beef and cook for 5 minutes, stirring, until browned. Stir in cumin and bay leaves, tomatoes, corn and chickpeas.

Bake in a preheated to 350 F for 20 minutes, or until the beef is cooked through. Remove the bay leaves and serve over rice pilaf or couscous.