Recipes: Family Favorites

Braised Beef with Mushrooms & Barley

Total recipe time: 3 hrs Serves 6-8 Ingredients 1 boneless beef chuck arm, blade or shoulder pot roast (about 3 pounds) 1 tablespoon vegetable oil 1 teaspoon salt 1/4 teaspoon pepper 1/2 pound medium cremini or button mushrooms, halved 1 medium onion, chopped 3 large cloves garlic, minced 1-1/4 cups ready-to-serve beef broth 1 bay leaf 1/2 cup medium pearl barley 1 cup frozen peas, defrosted 1/3 cup dairy sour cream (optional)

Instructions

1. Heat oil in stockpot over medium heat until hot. Brown beef pot roast; remove. Season with salt and pepper.
2. Add mushrooms, onion and garlic to stockpot; cook and stir until onion is lightly browned. Add broth and bay leaf. Return pot roast; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours. Stir in barley; continue cooking, covered, 45 to 60 minutes or until pot roast is fork-tender. Remove pot roast; keep warm. Discard bay leaf.
3. Add peas and sour cream to barley. Cook and stir over low heat just until heated through. Carve pot roast. Serve with barley.

Recipe and photo courtesy of The Beef Checkoff.

Garlic-Herb Crusted Beef Roast

	Total recipe time: 1-3/4 to 2-1/4 hrs Serves 6-8 Ingredients 1 boneless beef round rump roast or beef bottom round roast (3 to 4 pounds) Salt and ground black pepper Rub: 2 teaspoons garlic-pepper seasoning 2 teaspoons dried basil leaves, crushed 2 teaspoons dried thyme leaves, crushed 1 teaspoon dried parsley leaves, crushed

Instructions

1. Heat oven to 325°F. Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 325°F oven 1-1/2 to 2 hours for medium rare doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare.)
4. Carve roast into thin slices; season with salt and black pepper, as desired.

Recipe and photo courtesy of The Beef Checkoff.

Sloppy Joe Bake

	Total recipe time: 1 hr 10 min Serves 6 Ingredients 1-1/2 pounds ground beef (80% to 85% lean) 1 large yellow onion, chopped (1-1/2 to 2 cups) 2 cans (14-1/2 to 16 ounces each) sloppy Joe sauce 3 cups uncooked rotini 1/2 cup water 1 cup shredded Cheddar cheese Sliced green onions (optional)

Instructions

1. Heat oven to 350°F. Heat large nonstick skillet over medium heat until hot. Add ground beef and yellow onion; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings. Stir in sloppy Joe sauce, rotini and water.
2. Spray 13 x 9-inch glass baking dish with nonstick cooking spray. Spoon beef mixture into dish; cover with aluminum foil. Bake in 350°F oven 35 to 40 minutes or until pasta is tender. Uncover; sprinkle with cheese. Continue baking, uncovered, 5 minutes or until cheese is melted.
3. Let stand 5 minutes before serving. Garnish with green onions, if desired.

Recipe and photo courtesy of The Beef Checkoff.

Chilly Day Beef Chili

Total recipe time: On High: 6-1/2 hrs; On Low: 9-1/2 hrs Serves 6-8 Ingredients 2-1/2 pounds boneless beef chuck or round, cut into 1/2-inch pieces 2 cans (15-1/2 ounces each) black beans, rinsed, drained 1 can (15-1/2 ounces) chili-style tomato sauce with diced tomatoes 1 medium onion, chopped 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon pepper 1 cup prepared thick-and-chunky salsa Toppings: Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream

Instructions

1. Combine all ingredients except salsa and toppings in 4-1/2 to 5-1/2-quart slow cooker; mix well. Cover and cook on HIGH 5-1/2 to 6 hours, or on LOW 8 to 9 hours, or until beef is tender. (No stirring is necessary during cooking.)
2. Just before serving, stir in salsa; cook 2 to 3 minutes or until heated through. Serve with toppings, as desired.

Recipe and photo courtesy of The Beef Checkoff.

Slow Cooker Pot Roast Soup

Total recipe time: On High: 6 hrs 15 min; On Low: 9 hrs 15 min Ingredients 1 boneless beef chuck shoulder pot roast (2-1/2 pounds) 2 cups chopped onions 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained 1 cup frozen hash brown potatoes (cubes) 1 cup beef broth 1 tablespoon minced garlic 1 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups broccoli slaw 1/2 cup frozen peas

Instructions

1. Cut beef pot roast into 12 equal pieces. Place in 4-1/2 to 5-1/2-quart slow cooker. Add onions, tomatoes, potatoes, broth, garlic, thyme, salt and pepper. Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
2. Stir in broccoli slaw; continue cooking, covered, 30 minutes or until broccoli slaw is crisp-tender. Turn off slow cooker. Stir in peas; let stand, covered, 5 minutes.

Recipe and photo courtesy of The Beef Checkoff.

Easy Classic Prime Rib Roast

	Serves 8-12. Ingredients 1 well-trimmed beef rib roast (6 to 8 pounds) 6 large cloves garlic, crushed 1 tsp. cracked black pepper 1 ½ tsp. dried thyme leaves 1 tsp. salt

Instructions

1. Preheat oven to 350°F.
2. Combine spices. Press evenly into surface of roast.
3. Place roast, fat side up, on rack in shallow roasting pan. *Do not add water to roasting pan or cover roast with foil.
4. Place a pan of water on rack underneath roasting pan and replenish as it evaporates. (Steam helps cook roast with moist heat.)
5. Cook approximately 2 to 2½ hours. *Use meat thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium rare.
6. Tent loosely with aluminum foil and let stand 15 minutes prior to carving.

Eye of Round Roast with Hearty Root Vegetables

Download Recipe (PDF) Roast once, eat twice! This delicious roast dinner will yield tasty leftovers for sandwiches or soups later in the week. Serves 4 to 6. Ingredients 1 (4 -pound) Certified Hereford Beef® eye of round roast Salt and pepper to taste 3 tablespoons olive oil, divided 2 large onions, quartered 1 pound new potatoes, cut in half 3 large carrots, peeled and cut into chunks 1 parsnip, peeled and cut into chunks 4 cloves garlic, cut into slivers 1 teaspoon dried rosemary

Instructions

1. Preheat the oven to 350 degrees. Place the beef in a large roasting pan, brush with 1/2 tablespoon of the olive oil, and season with salt and pepper. Place the vegetables, garlic, and rosemary in a large bowl. Drizzle with the remaining 2-1/2 tablespoons olive oil and toss to coat with the oil. Arrange the vegetable mixture around the beef in the pan.
2. Roast for 45 minutes, then remove from the oven and carefully stir the vegetables. Place a meat thermometer in the center of the roast. Return to the oven and roast for another 35 to 45 minutes, or until the beef registers 145 degrees for medium and the vegetables are crisp on the outside, tender on the inside.

Mojo Beef Kabobs

	Ingredients 1/4 cup fresh orange juice 1/4 cup fresh lime juice 3 tablespoons finely chopped fresh oregano 3 tablespoons olive oil 2 tablespoons finely chopped parsley 1 teaspoon ground cumin 1 teaspoon minced garlic 3/4 teaspoon salt 1 pound boneless Certified Hereford Beef® top sirloin steak, cut 1 in. thick 1 teaspoon coarse-grind black pepper

Instructions

1. Whisk Mojo sauce ingredients in a small bowl.
   Set aside.
2. Cut beef steak into 1 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce. Serves 4.