Small
cubes of ground beef or chicken work well, too.
Not exact matches
< 3
Beef stew, or according to my husband, THE beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300
Beef stew, or according to my husband, THE
beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick of celery 2 garlic cloves, peeled olive oil 70g bacon in small cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300
beef stew slightly adapted from Do - Ahead Dinners: How to Feed Friends and Family Without the Frenzy 1/2 large onion 1 medium carrot, peeled 1 small stick
of celery 2 garlic cloves, peeled olive oil 70g bacon in small
cubes 500g round steak in bite sized pieces 1 tablespoon all purpose flour salt and freshly
ground black pepper 1 tablespoon unsalted butter 2 tablespoons crushed canned tomatoes 2/3 cup (160 ml) red wine — not your cheapest, not your best 2 tablespoons water 1 bay leaf 3 sprigs
of fresh thyme 1 sprig fresh oregano, + a few leaves extra for serving Preheat the oven to 150 °C / 300 °F.
Unlike other chili recipes that use
ground meat, this one calls for
cubes of stew
beef that, combined with the cornmeal used to thicken it, give the chili a rustic feel that reminds me
of cowboys eating around a campfire.
• Olive oil 1 pound lean
ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon
ground cumin 1/2 teaspoon chili powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small
cubes 1 (28 ounce) can diced tomatoes, drained
of juice 1 cup
beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
6 pounds lean
beef, preferably round steak, either
cubed into 1/2 - inch pieces or
ground with the coarse blade
of a food chopper (Dr. Crum recommends 2 pounds
ground beef and 4 pounds
cubed beef)
2 Cups White Beans — Washed 1 Cup Shallots — Peeled and Sliced 4 Carrots — Peeled and Sliced 1/2 Cup frozen Spinach (or more) 4 Cups Chicken Stock 1 not -
beef Stock
Cubes — Or regular if you eat meat Knob
of Butter 1 Bay Leaf 1 Tsp Fresh or Dried Thyme 4 Garlic Cloves — Peeled Freshly
Ground Sea Salt and Black Pepper
Also note here that I never use
ground beef for chili — I always, always by full cuts and slice into 1/4 ″
cubes (kitchen shears make quick work
of it).
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian
ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon
ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly
ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch
cubes) 1/3 cup chopped fresh cilantro
1 cup
of all purpose flour (I use King Arthur Flour) 2 tablespoons
of smoked paprika 1/2 teaspoon
of salt
Ground pepper 2 teaspoons
of olive oil 2 - 3 lbs
of chuck or stew meat
cubed 1 large onion, diced 1 small can
of tomato paste 1 cup red wine 2 cups
of beef broth (I use low sodium) 4 medium potatoes,
cubed (sweet or regular) 4 carrots, peeled and chopped 1 bay leaf Parsley (fresh or dried)
INGREDIENTS 4 large russet potatoes 1 stick softened butter 1 cup warmed milk 2 lbs
ground beef 1 cup sliced mushrooms 1 turnip, cut into
cubes 1 cup frozen peas 1 cup frozen corn 1 cup baby carrots, cut in half 1 onion 7 cloves
of garlic 1 tablespoon Worchestershire sauce 2 tablespoons all - purpose flour 2 tablespoons tomato paste 2 tablespoons red wine 1/2 cup
beef broth
, leftover cooked
ground beef from Taco Tuesday, some russet potatoes, a jar
of sun - dried tomatoes, and some Parmesan cheese that I cut up into
cubes.
2 cups 3/4 - inch
cubes of day - old sourdough bread 1 pound
ground beef 3 cloves garlic, minced 1/2 cup freshly grated Pecorino Romano cheese 3 tablespoons minced Italian parsley 1/4 teaspoon kosher salt 1/4 teaspoon
ground black pepper 2 large eggs, lightly beaten 1/4 cup extra virgin olive oil
Add some Pumpkin Spice Blend, then toss in cooked protein — roast chicken or turkey,
beef or pork roast,
ground beef — and
cubes of roasted winter squash or sweet potatoes.
1 1/2 cups chopped carrots 2 cups chopped sweet bell peppers (a mixture
of yellow, red and orange — no green) 1 large onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound
ground beef 1 pound
beef,
cubed (use steak, roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup
of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp onion powder 1 tsp
ground coriander 1/2 tsp cumin Paleo - friendly fat
of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
Check out some
of my grass - fed
beef recipes: Slow Cooker Beef Stew Slow Cooker Roast Pan-Fried Cube Steaks Ground Beef Lettuce Wrapped Tacos Maple Steak with Apple, Walnut, and Blue Cheese Salad Ground Beef Shepherd's Pie Sirloin Steak with Balsamic Onions, Bacon, and Brie Grain Free Meat
beef recipes: Slow Cooker
Beef Stew Slow Cooker Roast Pan-Fried Cube Steaks Ground Beef Lettuce Wrapped Tacos Maple Steak with Apple, Walnut, and Blue Cheese Salad Ground Beef Shepherd's Pie Sirloin Steak with Balsamic Onions, Bacon, and Brie Grain Free Meat
Beef Stew Slow Cooker Roast Pan-Fried
Cube Steaks
Ground Beef Lettuce Wrapped Tacos Maple Steak with Apple, Walnut, and Blue Cheese Salad Ground Beef Shepherd's Pie Sirloin Steak with Balsamic Onions, Bacon, and Brie Grain Free Meat
Beef Lettuce Wrapped Tacos Maple Steak with Apple, Walnut, and Blue Cheese Salad
Ground Beef Shepherd's Pie Sirloin Steak with Balsamic Onions, Bacon, and Brie Grain Free Meat
Beef Shepherd's Pie Sirloin Steak with Balsamic Onions, Bacon, and Brie Grain Free Meatloaf
Cut the
beef into small
cubes and
grind it in 2 - 3 batches in your food processor, on pulse, until it has the consistency
of ground beef.
I brown my
ground beef, drain the grease from it and then add a
cube or two
of each to the
beef along with some pasta sauce.
Every time you use a pound
of ground beef, add 1 - 2
cubes of the liver and mix it in.
Brown
ground beef or
ground turkey to use in place
of high - carb bread
cubes or crumbs as the bulk
of the filling in your low - carb stuffed zucchini.
This one is packed with
cubes of butternut squash (which you could swap for sweet potato if you are Paleo),
ground beef, peppers, jalapenos, cauliflower rice, chopped tomatoes and lots
of scallions.