BEEF VEGETABLE RECIPE RECIPES

SPICY VEGETABLE BEEF SOUP RECIPE | ALLRECIPES

Spicy Vegetable Beef Soup Recipe | Allrecipes image

Get ready for the many compliments you'll receive serving this fabulous, stick-to-your-ribs soup. I gave an old favorite a spicy twist by adding cayenne pepper. You will love it on a cold winter evening!

Provided by KATHY S

Categories Beef Soup

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 pound rump roast
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14 ounce) can beef broth
1 (14 ounce) can stewed tomatoes
1 quart water
1 (16 ounce) package frozen mixed vegetables, thawed
4 mushrooms, sliced
2 stalks celery, chopped
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried parsley
¼ teaspoon ground cayenne pepper
6 ounces rotelle pasta

Steps:

Trim fat from roast and cut into 1 inch cubes. Place meat in a large pot over medium heat with oil, onion and garlic and cook, stirring, until meat is browned and onion is tender. Pour in broth, tomatoes and water. Stir in mixed vegetables, mushrooms and celery. Season with oregano, thyme, basil, parsley and cayenne. Bring to a boil, then reduce heat, cover and simmer 75 minutes.
Stir in pasta and cook 10 minutes more, until pasta is tender.

Nutrition Facts : Calories 290.5 calories, CarbohydrateContent 28.6 g, CholesterolContent 34.6 mg, FatContent 12.6 g, FiberContent 4.1 g, ProteinContent 17.4 g, SaturatedFatContent 4 g, SodiumContent 337.4 mg, SugarContent 3.4 g

BEEF & VEGETABLE CASSEROLE RECIPE - BBC GOOD FOOD

Beef & vegetable casserole recipe - BBC Good Food image

A traditional braised beef stew with thick, rich gravy – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish

Provided by Sarah Cook

Categories Dinner, Main course

Total Time 4 hours 5 minutes

Prep Time 15 minutes

Cook Time 3 hours 50 minutes

Yield 5

Number Of Ingredients 12

Ingredients

2 celery sticks, thickly sliced
1 onion, chopped
2 really big carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp vegetable oil
1 tbsp butter
2 tbsp plain flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes, crumbled
850g stewing beef (featherblade or brisket works nicely), cut into nice large chunks

Steps:

Heat oven to 160C/140C fan/gas 3 and put the kettle on.
Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened.
Garnish with the picked leaves of the remaining thyme sprig.

Nutrition Facts : Calories 483 calories, FatContent 32.6 grams fat, SaturatedFatContent 13.4 grams saturated fat, CarbohydrateContent 14.3 grams carbohydrates, SugarContent 7.4 grams sugar, FiberContent 2.3 grams fiber, ProteinContent 33.7 grams protein, SodiumContent 1.6 milligram of sodium

More about "beef vegetable recipe recipes"

VEGETABLE BEEF BARLEY SOUP RECIPE: HOW TO MAKE IT

The barley helps to make this soup filling and robust. I like to eat it with a piece of crusty bread slathered in butter.—Tara McDonald, Kansas City, Missouri
From tasteofhome.com
Reviews 4.5
Total Time 07 hours 45 minutes
Category Lunch
Calories 364 calories per serving

In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain., Transfer to a 5- or 6-qt. slow cooker. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on low for 5-6 hours or until meat and vegetables are almost tender., Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.

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CROCK POT EASY VEGETABLE-BEEF SOUP RECIPE - FOOD.COM

Make and share this Crock Pot Easy Vegetable-Beef Soup recipe from Food.com.
From food.com
Reviews 5.0
Total Time 3 hours 50 minutes
Calories 381.1 per serving

Cover; cook on low-heat for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours.

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SLOW COOKER BEEF STEW RECIPE | BBC GOOD FOOD

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour – it will be an instant family favourite
From bbcgoodfood.com
Total Time 4 hours 20 minutes
Category Dinner, Main course, Supper
Calories 474 calories per serving

If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

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GROUND BEEF AND VEGETABLE STEW RECIPE | ALLRECIPES

7 Beef Quesadilla Recipes for Speedy Suppers Easy, cheesy, and affordable, quesadillas make a great meal on days when you're busy, tired, or just trying to make something the entire family will …
From allrecipes.com

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PRESSURE COOKER BEEF AND VEGETABLE STEW RECIPE

Jun 23, 2020 · Season beef all over with salt and pepper and add to pressure cooker, working in batches if necessary (beef should fit in a single layer). Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef …
From seriouseats.com

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