RECIPE FOR BEEF CHUCK SHOULDER STEAK RECIPES

Name: Slow Cooker Beef Chuck Shoulder Roast Recipe
Ingredients: 2-3 tbsp of olive oil/ or any regular oil of your choice.; 3 carrots chopped into 2-inch pieces; Salt and white pepper according to taste.; 1 glass of burgundy wine; 1 packet of dry onion soup mix; 1 onion chopped; 2-3 red potatoes cut into pieces; 1 stalk of celery

BEEF SHOULDER ROAST RECIPE - IREALLYLIKEFOOD.COM

Beef Shoulder Roast Recipe - ireallylikefood.com image

Provided by Pauline

Number Of Ingredients 8

Ingredients

2-3 tbsp of olive oil/ or any regular oil of your choice.
3 carrots chopped into 2-inch pieces
Salt and white pepper according to taste.
1 glass of burgundy wine
1 packet of dry onion soup mix
1 onion chopped
2-3 red potatoes cut into pieces
1 stalk of celery

Steps:

In a skillet, add oil and add chuck roast to it. Sprinkle salt and pepper all over the piece of beef. Let it cook from both the side until golden brown. (this process helps to bring out the maximum flavors of the beef).
once the roast is brown from both sides, transfer it into a slow cooker.
Add a packet of dry onion soup mix and one glass of burgundy wine over the beef.
Add chopped carrots, onion, celery, and diced potatoes into the slow cooker and let everything cook for almost 8 to 9 hours until tender.

AUTHENTIC MADRAS BEEF CURRY | RECIPE | SIMPLY BEEF & LAMB

Authentic Madras Beef Curry | Recipe | Simply Beef & Lamb image

Recreate your favourite beef curry at home using beef chuck steak and classic Asian spices. This slow cooked curry is great with beef shin too.

Provided by Simply Beef and Lamb

Total Time 170 minutes

Prep Time 20 minutes

Cook Time 150 minutes

Yield 6

Number Of Ingredients 13

Ingredients

675g chuck steak, cut into 2.5cm cubes
2 tablespoons rapeseed or sunflower oil
2 medium onions, peeled and sliced
2 garlic cloves, peeled and crushed
1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
1 teaspoon ground turmeric
2 teaspoons Garam Masala
1 teaspoon cumin seeds, crushed or ground cumin
1 teaspoon dried chilli flakes or hot pepper sauce
1 x 400g can chopped tomatoes
400ml good, hot beef stock
Natural yogurt, to garnish
Small handful freshly chopped coriander leaves, to garnish

Steps:

Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.

Nutrition Facts : Calories 216, Fatcontent 9.6g

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