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149 beef recipes

that are a good source of fiber ready in over 4 hours

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Granny's Beef & Vegetable Soup

This recipe is great for 9 to 5 people, because you can put it on before you go to work and come home to a house that smells like Granny's!

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Crockpot Stuffed Green Peppers

A scrumptious appetizer that is easy to make in your crockpot. Goes great with a grilled steak and mashed potatoes.

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Corned Beef And Cabbage

A succulent corned beef dish that will have you hooked just by making it! Tastes great with rice, noodles or mashed potatoes.

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Crock Pot Braciole

Try this succulent crockpot dish that is made with italian sausage, jalapeno peppers and taco sauce.

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Big Batch Bolognese

Meat spagetti sauce that uses whisky. The best pasta sauce I have ever had. With a bushel of fresh in-season plum tomatoes I made enough for the winter. It was worth it! This is a reguler large size version.

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Beef And Potatoes

A basic but scrumptious dish that can satisfy anyone's hunger but also have you reaching for another helping.

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Brisket Crockpot Dinner

Use this crockpot recipe so you can fill your kitchen with the wonderful aroma of this succulent dish.

Showing 81 - 96 of 149 recipes

Beef Tips

5 Simple Slow-Cooker Tips

Using a Crockpot® or slow cooker can create delicious slow-cooked meals while saving your time and money.

Chuck Wagon

huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are

Red Meat, White Lies

In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of

Where's the Beef?

Comprehending all the different cuts of beef can be a little confusing. For example, did you know that a strip steak, New York strip, Kansas City steak, club steak, shell steak, and top loin steak all come from the same part?

Un-Wimpy Burgers

One day I had a yen for hamburgers so I ventured to my local supermarket. I detest the supermarket pre-made patties. First, their quality is always

SEAR-ious Flavor

Louis Camille Maillard (1878-1936) was a French physician and chemist. In 1912 he was researching how amino acids combined to form proteins. Serendipitously, he uncovered

Braising Can Take the Chill Out of Winter

I am not a winter person. But I must admit, there's nothing like a hearty winter meal followed by a good brandy or

Guide for Broiling Beef, Veal, Lamb, Chicken and Pork

Take the guesswork out of braising beef, veal, lamb, poultry and pork with this handy chart of approximate cooking times.

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