RIBEYE STEAK CASSEROLE RECIPES

Name: Steak Casserole
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Yield: 8 servings.
Ingredients: 3 tablespoons all-purpose flour; 1 teaspoon salt-free seasoning blend; 1/2 teaspoon pepper; 2 pounds boneless round steak, cut into 1/2-inch cubes; 2 tablespoons vegetable oil; 1 cup water; 1/2 cup low-sodium beef broth; 1 garlic clove, minced; 1 tablespoon dried minced onion; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary, crushed; 2 cups sliced fresh mushrooms; 2 cups frozen peas, thawed; 3 cups mashed potatoes (with added milk); 1 tablespoon butter, melted; Paprika

STEAK CASSEROLE RECIPE: HOW TO MAKE IT

Steak Casserole Recipe: How to Make It image

Economical and delicious round steak is used in this comforting casserole.

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 15 minutes

Prep Time 30 minutes

Cook Time 01 hours 45 minutes

Yield 8 servings.

Number Of Ingredients 16

Ingredients

3 tablespoons all-purpose flour
1 teaspoon salt-free seasoning blend
1/2 teaspoon pepper
2 pounds boneless round steak, cut into 1/2-inch cubes
2 tablespoons vegetable oil
1 cup water
1/2 cup low-sodium beef broth
1 garlic clove, minced
1 tablespoon dried minced onion
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
2 cups sliced fresh mushrooms
2 cups frozen peas, thawed
3 cups mashed potatoes (with added milk)
1 tablespoon butter, melted
Paprika

Steps:

Preheat oven to 350°. In a large resealable plastic bag, combine flour, seasoning blend and pepper; add beef cubes and shake to coat. In a skillet over medium heat, brown beef in oil. Place beef and drippings in a greased shallow 2-1/2-qt. baking dish. , To skillet, add water, broth, garlic, onion, thyme and rosemary; bring to a boil. Simmer, uncovered, 5 minutes; stir in mushrooms. Pour over meat; mix well. , Cover and bake 1-1/2 to 1-3/4 hours or until beef is tender. Sprinkle peas over meat. Spread potatoes evenly over top. Brush with butter; sprinkle with paprika. Bake 15-20 minutes longer.

Nutrition Facts : Calories 339 calories, FatContent 14g fat, CholesterolContent 71mg cholesterol, SodiumContent 309mg sodium, CarbohydrateContent 24g carbohydrate, FiberContent 2g fiber), ProteinContent 30g protein. Diabetic Exchanges 3-1/2 lean meat

BEEF RIB EYE AND VEGETABLE STEW RECIPE - GALEN ZAMARRA ...

Beef Rib Eye and Vegetable Stew Recipe - Galen Zamarra ... image

Plus: More Beef Recipes and Tips

Provided by Galen Zamarra

Total Time 25 minutes

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
Salt and freshly ground pepper
1 tablespoon unsalted butter
2 carrots, cut into 1/4-inch dice
2 garlic cloves, very coarsely chopped
1 large Yukon Gold potato, cut into 1/4-inch dice
1 large onion, cut into 1/4-inch dice
1/4 cup all-purpose flour
1 cup dry red wine
2 cups beef stock or canned low-sodium broth
4 thyme sprigs, plus thyme leaves for garnish
1 bay leaf
1 cup frozen peas

Steps:

Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes total. Using a slotted spoon, transfer the meat to a plate.
Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork tender, about 6 minutes.
Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

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