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129 beef recipes

that are high-fiber ready in over 4 hours

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Polish Cabbage Rolls

These scrumptious cabbage rolls are made with carrots and cider vinegar. They are also very easy to prepare!

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Cattleman's Beef And Beans

A tender and juicy beef roast dish that makes a delightful Sunday dinner with family or friends.

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Beef Stew/Crockpot

Let the oven have a day off and use this simple crockpot recipe to create a hearty beef stew you will love!

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Crockpot Meatball & Tomato Stew

A savory and hearty meatball stew made with potatoes, juicy tomatoes and a variety of herbs and spices.

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One-Dish Meal/Crockpot

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.

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Chili Primero

Chili Primero recipe

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Crockpot New England Pot Roast

Try this succulent pot roast that is made with a variety of spices and vegetables that creates an amazing flavor you will love.

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James Beard's Traditional Mincemeat

Serving a crowd, a traditional mincemeat recipe using cost saving cuts of meat capable once used in other recipes of serving up to 50 people. Marinated in cognac and other liqueurs in an old fashioned crock for weeks.

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Crockpot Steak Soup

Seems too good to be true, but this succulent dish can be enjoyed with some help from the crockpot that is stashed away in your cupboard.

Showing 113 - 128 of 129 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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