Beef Recipes

Scroll Down for these Beef Recipes
  • Hearty Steak and Bean Chili
  • Autumn Beef Cider Stew
  • Easy Skillet Chili Mac
  • After Work Beef Pot Roast Dinner
  • Sweet Onion & Pepper Beef Sandwiches with Au Jus
  • Garlic Studded Roast Beef 
  • Farmer Brad's BBQ Beef Roast
  • Good Ol' Farmer's Panic-Not Roast
  • Beef Taco Bake
  • Roast Beef and Fried Egg Sandwich
  • Superhero Burgers

Hearty Steak and Bean Chili
Total Recipe Time:  2-1/2 to 3-1/4 hours
Makes 8 servings

3 pounds Steaks, cut 3/4 inch thick
2 tablespoons vegetable oil
1/2 teaspoon salt
1 medium green bell pepper, chopped
1 medium onion, chopped
2-1/2 cups roasted tomato or regular salsa
1/4 cup chili powder
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed, drained 

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato and tortilla chips (optional)
  1. Cut beef steaks into 3/4-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches; season with salt. Set aside.
  2. Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender. Return beef and accumulated juices to stockpot. Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender. Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.
  3. Serve chili in bowls. Garnish with Toppings, as desired.
Nutrition information per serving: 289 calories; 10 g fat (3 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 736 mg sodium; 23 g carbohydrate; 6.1 g fiber; 32 g protein; 11.2 mg niacin; 0.8 mg vitamin B6; 3.3 mcg vitamin B12; 5.0 mg iron; 31.5 mcg selenium; 8.1 mg zinc; 89.2 mg choline. 

Autumn Beef Cider Stew
Total Recipe Time: 2 to 2-1/2 hours
2 pounds beef Stew Meat, cut into 1 to 1-1/2-inch pieces
2 slices bacon, cut into 1/2-inch pieces
1 teaspoon salt
1/2 teaspoon pepper
1 can (10-1/2 ounces) condensed French onion soup
1 cup apple cider
1 pound sweet potatoes, peeled, cut into 1-inch pieces (about 3 cups)
1/3 cup unsweetened dried cranberries

1. Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon to paper-towel-lined plate. Brown 1/2 of beef in bacon
drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper.
2. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
3. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until
beef and potatoes are fork-tender.

Makes 4 to 6 servings
Nutrition information per serving (1/4 of recipe): 432 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 98 mg
cholesterol; 1384 mg sodium; 43 g carbohydrate; 4.6 g fiber; 36 g protein; 5.2 mg niacin; 0.6 mg vitamin B6; 2.9 mcg vitamin B12; 4 mg

iron; 25.3 mcg selenium; 7.7 mg zinc.

Easy Skillet Chili Mac

Total Recipe Time: 25 to 30 minutes

1 pound Ground Beef
1 can (15 to 16 ounces) chili beans in chili sauce
1-1/2 cups prepared thick-and-chunky salsa
1/2 cup water
1/2 cup chopped fresh cilantro
Hot cooked elbow macaroni

1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef cook 8 to 10 minutes, breaking up into 3/4-inch crumbles and
stirring occasionally. Remove drippings.
2. Stir in beans, salsa and water; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thickened, stirring frequently. Stir in
3. Serve beef mixture over macaroni.

Makes 4 servings
Cook's Tip: Cooking times are for fresh or thoroughly thawed Ground Beef. Ground Beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of Ground Beef doneness.

After Work Beef Pot Roast Dinner 

Total Recipe Time: HIGH 5 to 6 hours or on LOW 8 to 9 hours

1 beef Shoulder Roast boneless or Bottom Round Rump Roast (3 to 3-1/2 pounds) 1 envelope (0.7 ounces) Italian dressing mix
2 large onions, each cut into 8 wedges
2 cloves garlic

2 red bell peppers, cut into 1-1/2 inch pieces
1/2 cup beef broth
2 zucchini, cut into 1/4-inch thick slices
2-1/2 tablespoons cornstarch dissolved in 2 tablespoons water Salt and pepper

  1. Press dressing mix evenly onto all surfaces of beef pot roast. Place onions and garlic in 4-1/2 to 5-1/2-quart slow cooker; top with pot
    roast. Add bell peppers and broth. Cover and cook on HIGH 5 hours or LOW 8 hours. Add zucchini. Continue cooking, covered, 30
    minutes or until pot roast is fork-tender.
  2. Remove pot roast and vegetables. Strain cooking liquid; skim fat. Combine 2 cups cooking liquid and cornstarch mixture in medium saucepan. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened.
  3. Carve pot roast into slices; season with salt and pepper, as desired. Serve with vegetables and gravy.
Makes 6 to 8 servings
Nutrition information per serving: 283 calories; 9 g fat (3 g saturated fat; 4 g monounsaturated fat); 111 mg cholesterol; 579 mg sodium; 13 g carbohydrate; 2.1 g fiber; 38 g protein; 6.2 mg niacin; 0.9 mg vitamin B6; 3.9 mcg vitamin B12; 4.6 mg iron; 43.9 mcg
selenium; 11.1 mg zinc; 114.9 mg choline.

Sweet Onion & Pepper Beef Sandwiches with Au Jus

3 to 3-1/2 pounds beef Stew Meat, cut into 1 to 1-1/2 inch pieces
2 medium sweet onions, cut into 1/2-inch wedges
2 red bell pepper, cut lengthwise into 1-inch wide strips
1 cup reduced-sodium beef broth
1/3 cup reduced-sodium soy sauce
1/2 cup no salt added tomato paste
6 cloves garlic, minced
8 to 10 French bread rolls, split, warmed

Reduced-fat shredded Cheddar cheese, pepperoncini, pepper rings, assorted olives

1. Place onions in 5-1/2 quart slow cooker; top with beef, then pepper slices. Combine beef broth, tomato paste, soy sauce and garlic; add
to slow cooker. Cover and cook on HIGH 6 to 7 hours or LOW 8 to 9 hours or until beef is fork-tender. (No stirring is necessary during
cooking.) Skim fat from cooking liquid, if necessary.

2. Serve beef and vegetables in rolls with toppings, as desired. Serve au jus for dipping, if desired.
Makes 8 to 10 servings

Cook's Tip: Beef mixture can be kept hot in slow cooker on LOW setting for up to 2 hours.

Garlic Studded Roast Beef 
     There is a great Canadian Beef Site with tons of recipe's, food safety, and more. Their recipe tutorials are in standard written form, long video step-by-step) or short video forms, and tons of tips too. The following version is in their standard form, but click here for the video and photo tutorials for this same recipe. Enjoy!

In this recipe, slivers of garlic infuse the beef with rich, garlicky flavour. 
7 lb (3.18 kg)Beef Premium Oven Roast (Prime Rib, Strip Loin or Rib Roast)
8cloves garlic, cut into thin slivers
2 tbsp (30 mL)Worcestershire sauce or grainy mustard (optional)
Salt and pepper
Simple Pan Gravy (recipe follows)
  1. Cut shallow slits all over roast; insert garlic slivers into slits. Rub all over with Worcestershire sauce OR pat roast dry with paper toweling and season with salt and pepper.
  2. Place roast, bones down, on rack in shallow roasting pan. Insert oven-safe meat thermometer into centre of roast. Roast, uncovered, in 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C); roast until thermometer reads 135°F (57°C) for medium-rare to medium, about 2-3/4 to 3-1/4 hours.
  3. Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving. Make Simple Pan Gravy (if desired).
  • Simple Pan Sauce/Gravy: Heat roast drippings over medium-high heat; add splash of red wine, stirring up any browned bits from bottom of pan. Stir in 2 cups (500 mL) beef broth. Strain (if desired) and skim off any fat; return to pan. Thicken by cooking until broth reduces (an au jus-style sauce) or thicken by stirring in a cornstarch/cold water mixture* for more of a gravy. Season to taste. Add splash of heavy cream and/or balsamic or wine vinegar to taste, if desired.

Farmer Brad's BBQ Beef Roast 
     Farmer Brad loves to do his roast beef on the grill. We know that many put their roast on a rotisserie spit, but since we don't have a fancy BBQ we had to get a little more creative. This is what has worked for us:

Cober Natural Beef Roast (avg. 3-5lbs), already thawed
Salt and Pepper
Optional: Spice Rub (Like Montreal Steak Spice)

1. After thawing roast (in the fridge is the safest), preheat the BBQ to 300 F

2. Rub Salt and Pepper around the entire roast (and the steak spice should you opt to do so - that would be sacrilege to Farmer Brad!)

3. Sear the beef on all sides on the grill, and then place it in a foil pan for approximately 2 hours.

4. Remove roast as desired done-ness (see chart), and let rest 10 minutes before carving.


Good Ol' Farmer's Panic-Not Roast

Prep Time: 3 minutes pre-roasting, 5 minutes post-roasting
Cook Time: 4 hours (but it's super tender!)

     Ever have a morning or afternoon where you realize you are having a good crew of people suddenly coming over for supper, but don't have amy meat already thawed (not to mention that you don't have  more than a teeny-tiny amount of time to preparing that meal?!?).
    Well, panic-not beef lovers, here's a simple roast that you can toss in the oven right from frozen... and the best part? Although the flavouring is noticeable and yummy, it is beyond tender and highlights the beef flavour itself.

For the roast:
1 Frozen Cober Natural Beef Roast (avg. 3-5 lbs)
1 can beef broth (or 1 cup of water)
2 Tbsp flour                                                                        
1 tsp. thyme
1 tsp. dill
1 tsp. marjoram
1 tsp. garlic salt
Salt and Pepper to taste

For the Gravy:
up to 2 tbsp Cornstarch

     1. Preheat oven to 225 Fahrenheit. Place the roast in a roast pan (or any appropriately sized oven- safe dish that has a cover (tip: always use a cover when roasting beef from frozen or you'll end up with a charred outside and an uncooked inside).

     2. Pour a can of beef broth over the roast. Note: if you prefer you can just use water (and I actually used chicken broth in a bind a few times and no one was the wiser!)

     3. Mix the flour and spices in a small container or ziplock bag and rub them on the top and sides of the roast (this will give the roast a bit of a nicer almost crisper top, and will also provide some of the flavour and thickening for the gravy).

     4. Bake (covered) for approximately 4 hours or until the internal temperature is in your desired range  of done-ness. Remove from dish to sit for 10 minutes before carving.

To make the gravy: 
     1. If the dish you cooked the roast in is not safe for the stove-top then pour the contents of your pan into a saucepan.

     2. Put 1/4 cup of your drippings into a small glass, add the cornstarch, and whisk with a fork till it is lump-free. Pour back into saucepan/dish. Stirring constantly, cook the gravy over medium-high heat until desired consistency is reached. Serve.

1. Use any combo of spices you like - like a lot more garlic or celery salt, add 'em in. Got a love for rosemary or sage? Try it. The sky is the limit...

2. Toss some small cooking potatoes (or regular potatoes cut into 1" cubes) and/or baby carrots into the pan for duration of cooking time.

Beef Taco Bake from Mennonite Girls can Cook

"Mennonite Girls Can Cook" is a great site and a great book, and a fantastic merry band of people who make make cooking easy and yummy. They also happen to be local, and we love supporting our locals.

Try their "Beef Taco Bake" recipe (with our beef of course!).

This family sized casserole is a perfect weeknight dinner and you will hope for leftovers for burritos or enchiladas another night.

  • 1 cup raw Spanish rice (I use Uncle Ben's)
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1 lb lean ground beef
  • 3 Tbsp taco seasoning
  • 1/2 tsp cumin
  • 1 - 2 Tbsp chopped canned jalapenos (according to personal preference)
  • 1 can tomato soup plus 2 cans water
  • 2 - 3 cups shredded marble or Mexican blend cheese
  • sliced avocado, salsa, sour cream and corn chips to serve alongside
  1. Pour rice, black beans (drained and rinsed)  and corn into into a 9x13 or similar type baking dish.
  2. In a skillet, brown meat. Add seasonings, jalapeno, soup and water.
  3. Pour meat mixture on top of rice, beans and corn.
  4. Cover and bake for 30 minutes at 350 F, then add cheese, cover and bake another 10 minutes, until cheese is melted. (first time making this, check to see if the rice is done after 30 minutes. If not, add a tad more liquid and continue cooking until done)
  5. Serve with choices of corn chips, salsa, sour cream and avocado 
  • re-heat and fill large flour tortilla wraps, warmed, along with desired additions such as lettuce, cheese, salsa etc. OR
  • spoon into small flour tortillas, roll up and lay side by side in baking dish. Cover center of row with enchilada sauce and cheese. Bake 20 - 30  minutes at 350 F (covered)

Roast Beef and Fried Egg Sandwich (from Mennonite Girls can Cook)

"Mennonite Girls Can Cook" is a great site and a great book, and a fantastic merry band of people who make make cooking easy and yummy. They also happen to be local, and we love supporting our locals.

Try their Roast Beef and Fried Egg Sandwich recipe (with our beef of course!).

Saturdays my mom often made a breakfast style meal for supper, along with a cup of tea. I learned 
how to make this Sandwich in Grade 8 Home Economics class. Do they still have those classes in 
school today? I was so impressed that I learned something new and it was something I could actually 
make for my family, I made it that very weekend. A great way to use up leftover roast beef.
I will give you the list of ingredients, and you make your sandwich according to how many you are 
feeding. For one sandwich you need  the following -

  • toasted bread or bun of your choice
  • mayonnaise
  • your favorite mustard
  • 1 small onion, caramelized (thinly sliced and fried slowly on low heat in a bit of butter 
               or oil until you have a deep brown color)
  • 1 fried egg
  • leftover roast beef or store bought sliced cooked roast beef that you can purchase 
               at the deli counter
  • cheese
Voila, with some pickles on the side that is all you need. Enjoy.

Superhero Burgers    

Going to BBQ some yummy hamburgers tonight? 
Here are a few easy ways to make it a superhero worthy burger...

Crumb Substitutes  Instead of the standard bread crumbs or oatmeal try:
  1. Crushed swiss cheese crackers
  2. Crashed potato chips (we love dill pickle, but ketchup and bbq are yummy too)
  3. Panko crumbs
  4. Special K crumbs (crush them yourself, or buy a box of crumbs specifically)
  5. Add spices to your crumbs - like cumin to give it a smokier taste, or parsley or dill
Egg Substitutes: Instead of the standard egg try
  1. Feta cheese (of course you could add this and the egg if you'd like)
  2. Olive Oil
Wet Ingredient Substitutes: Lots of people use either ketchup or bbq sauce, so either stick with them, or add the following to your normal too (if you're adding not substituting, don't forget to add a tiny bit more crumbs to account for the extra liquid)
  1. Teriyaki sauce
  2. Worcestershire Sauce
  3. Soy Sauce
  4. Balsamic Vinegar
  5. Salsa
  6. Brown sugar and ketchup (for that sweet and sour taste)
And of course, there's always room for bacon and cheese on top of your burger, but it's pretty yummy to burry them IN your hamburger and then add more on top!

Enjoy your burgers!