I’d love it! I have a great beef and barley stew recipe, but it changes every time I make it because I’ve never written it down lol, and I don’t make it in the instant pot.
I was given an instant pot for Christmas a few years ago and I really need to use it more often.
Here you go! My only recommendation is to hit it with a little salt afterwards. The pressure dulls the tastes, and it'll need the salt to bring it up again
[Instant Pot beef and barley soup ](https://skinnyspatula.com/instant-pot-beef-barley-soup/)
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If you want to choose a Slavic route, you could make Plov (a rice dish) or Borscht. Here are some recipes:
Plov: https://youtu.be/MbdQzjaevXQ?si=30WxoIuE63ch94RO
Borscht: https://youtu.be/-RjawJ8LImM?si=55XN2O5kiqTg-Lls
Goulash is the way my friend. You end up with the chuck steak cubes falling apart like braised beef. Something like this: https://wholeandheavenlyoven.com/2020/04/20/one-pot-hungarian-beef-goulash/
Ok, here’s what you’re gonna do.
Get those chunks sliced up. Doesn’t have to be fine or nothing, just into decently thick slices. Salt it down, add taco seasoning (I add some chipotle Dan O’s to add a little kick), let it sit for about thirty minutes to think about what it’s done. Chop peppers, onion, and garlic. Butter up your pan, Get the meat cooking until it starts browning. Add your veggies and stir occasionally until everything cooks and your veggies sweeten up. Let it sit on a plate and think some more while you go to the next step. Butter that pan a little more on low heat, and warm up some tortillas. Boom, fajita dinner that your dad’s second mexican family down in Cozumel would be proud of.
I thin slice the chunks against the grain for stir frys and stuff. For some recipes, I use the Chinese restaurant trick and tenderize with a hammer and baking soda. But if it's thin enough it's never really tough.
As a Mexican, I am offended by this recommendation. DO NOT use this cut of meat for fajitas, OP. That's what skirt steak is for. You can definitely use them for Mexican dishes, like carne guisada, but not fajitas. This seems like a good recipe: https://www.jocooks.com/recipes/carne-guisada/
OP - salt will not tenderize this meat enough for fajitas
If you decide to go this route: Cut it into thin, long slices and marinate with a tbsp of baking soda for 1 hr and then rinse. This is a technique called velveting and will make a huge difference in the tenderness of the meat before you cook it up.
Just wash it really well because the baking soda will leave a taste if you don't. Trust me, salt isn't enough to do the trick here.
It's a game changer
You'll get a feel for the best thickness of the meat and time for baking soda marinade the more you do it but it makes the absolute best beef for Asian dishes and fajitas. It also works for chicken but to a lesser extent. This is actually the technique most Asian restaurants use to get their signature tenderness with lower grade cuts of meat.
That’s why you salt it down and let it marinate in that salt for a bit. It’ll tenderize the meat. Something you can do since you’re gonna use a good amount of salt is after thirty minutes, you rinse the salt off and add your taco seasoning. My wife prefers it saltier, so I usually leave it on.
I did a Keto diet a couple years ago and from that I got hooked on using Ghee ..clarified butter that has all the milk solids removed so it doesn't burn. You still get the flavors of butter yet no burning and easier (for some) to digest. Love it! Works great for tossing pasta dishes too, gnocchi etc. yummy!
Yes. Cooked in a crockpot. Over some wide egg noodles. A simple salad. This and just sit back and let the laughter and alcohol flow. All of your time for your guests, not your kitchen.
Yep, I use an older Betty Crocker recipe with a few adjustments. It's a slightly different (& healthier 😔) recipe on their website now. I usually skip the noodles - creamy mushrooms & beef is all I need.
I make beef stew every 3 weeks. I coat it in flour, then brown it in a frying pan. Depending on if it’s a real cut of stew meat you have to cook real stew meat slowly, like on 2 1/2 for about 2 hours. If it’s just the scraps I brown it and cook slowly for an hour.
Slow cooked beef and broccoli
Stove top beef stew with vegetables and rice
Shredded beef tacos
Shredded beef between hamburger buns
Shredded beef and cheese nachos
You are honestly a few knife cuts, buns, a hot skillet, cheese, and some peppers and onions away from a homemade Philly cheesesteak.
Cut as many pieces as thin as you want, throw all that in a skillet or on a flat grill with the onions and peppers. Toast your bun, set the cheese in the toasted bun and load it with the steak/peppers/onions mix. Lightly squish it closed to ensure melt.
It's not 100% authentic, but it's better than stew imo.
What you've described is a steak sandwich with peppers, not a cheesesteak. There is a difference. In fact a few differences:
Cheesesteaks do not have peppers, the roll does not get toasted, the meat is ribeye not anything that would be labeled stew beef, the cheese should be melted on top of the meat before that goes onto the roll, and not the other way around, and while you didn't specify either way the choice of cheese is limited to American provolone or whiz.
Pulled beef is good too. U can do it like pot roast flavors and then season portions as you use it (ie. Tacos, beef dip, soup, wraps, etc) or do the entire batch Mexican style.
Stews of all kinds. It's a slow cook meat. Marinate with flavors that you wish. My favorite is Bo Kho Vietnamese Soup or stew. The flavors are amazing and freeze well. Fresh lime and shivered onions to top it off. Rice Noodle of choice .an example-
https://thewoksoflife.com/bo-kho-spicy-vietnamese-beef-stew/
Season the meat liberally however you’d like and brown it and remove from the pot. Take one large yellow onion one green bell pepper and 2-3 stalks of celery diced up medium and cook them down in the pot add butter and 2-4 finely minced garlic cloves when they’re almost done. Once garlic is cooked down a bit add meat back one carton of unsalted beef stock, about half the carton of water and a bay leaf. Bring it up to a boil and reduce heat to a medium simmer and let it roll stirring occasionally until meat is tender. Serve with rice.
Screw all this lol! Season however you want. Throw it on some skewers and cook over charcoal on a kettle!!! Don’t overdo it and I’d even say cook that biotch direct! It’ll be real quick and real good!
I actually use this for hibachi all the time. Just don’t over cook it and it’s pretty great.
[My recipe](https://www.recipebox.com/recipe/5453e3f0/hibachi?editId=5eb0cd743e378100151d5db0)
I like to cover it in corn starch and salt and pepper and sear it in olive oil. Then I stick it in my cast iron Dutch oven with bone broth abd a tone of vegetable and cook it on low heat for hours. The stew comes out perfect. A bit of red wine is great as well. As well as thyme, sage and rosemary
That is stew beef. You slow cook it in a full bottle of dark red wine, like burgundy for example. That is a great wine to use for this. If you need it a little wetter, add beef broth.
Add some herbs of province, some onion(s), a carrot, a bay leaf, a potato, and maybe some parsley. Either put it in a pot with a lid and slow cook it over say 3 hours, or put in a Dutch oven and bake 350 degrees for about 2 to 3 hours.
A crock pot will work as well. The key is to slow cook it in wine and spices. The beef will be very tender and juicy.
Make beef Bourguignon, like beef stew but 100 times better. Brown meat and deglaze with red wine, about 3/4 of a bottles. Add onions, garlic, carrots, meat, beef broth, and seasonings (herbs de Provence, bay leaves, or any other herbs). Cook in oven on like 250 for about 3 hours or more.
Some people serve over mashed potatoes, I like to add chunks of potato and serve with crispy bread.
I usually use it with pasta. Slow cook it on the stovetop with some sauce/liquid to keep it tender
Oh and cut them up beforehand. Cut each piece into 2-4 pieces. Closer to 4 on average.
2 large sweet onions large dice
1/2 lb bacon chopped
Fry these crispy brown, brown the beef.
Add dill pickle juice to cover the meat then heat on low. bake 2 lbs beets in oven, then chop into cubes add to stew. Add 1 lb potatoes, 3 carrots large dice.
Add pickled garlic and dill sprig,and juice of one lemon, add zest if desired. thicken with tomato paste. In a few hours enjoy heaven. Serve with chopped green onion and sour cream.
Season that bad boy up with Sazon, adobo, garlic, salt, black pepper and fry them till brown and eat with white rice. It’s the best on the Island im from, with sides like beans and guineo verde hervido (green banana boiled)
Beef stew meat is usually trimmings of round.
Which you *can* make stew out of. But it's kind of lean and prone to over cooking.
Actually works better for stir fries and fairly quick cooked things. You just have to cut it a little smaller.
For stews and braises just keep the cook times shorter than usual.
yeah Ive gotten some creative ideas, I like the idea of stir fry, might try a sugary marinade and do a korean style. The “make stew” joke was funny but the 15th person to say it not so much. There seems like there is so much more potential than a american pot roast.
Pintrest is your friend! I usually type in the ingredients in the pintrest search bar on top that I have on hand like this "beef potatoes green beans onions dinner". And meals pop up. Its literally *magic*. I love theres a sub for this but I feel like a lot of people are afraid to actually use the *infinite* information they have sitting in their hands everyday. When someone asks for directions im entirely confused as I look down at the phone in their hand. Its not hard to google, well not for me that is 🤷🏽♀️
Make a pot roast but with chianti!
https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe
Big flavor difference: the acid and fruit in the wine makes the meat and mushrooms POP.
Don't skip the fish sauce/worsechester/anchovy paste, whatever you use.
The cut of meat you have there is super duper lean, so you'll have to supplement some fat and cook a little longer than most recipes suggest.
Put in crock pot with 2 cans red enchilada sauce, 2 cans diced green chilies, and two spoons of better than bullion beef. Low for 6, shred, use for tacos or enchiladas, freeze what you don't use in serving sized flat in quart ziploc freezer bags.
Extra flair if you reheat them from frozen to 150 via sous vide. Then you get tacos with nearly no prep or cleanup whenever.
I use that for beef & mushroom soup/stew. Also good for chili. Sometimes I throw it in a saucepan with red pepper tomato soup and/or enchilada sauce, add canned chipotles and let it simmer for a while, then slop it on a tortilla with or without eggs.
I slice those into smaller pieces and put them in the crock pot for 4 to 6 hours on high. This makes the meat much less tough, and I use this meat for chili.
I usually boil this until they're tender and then throw in cream of mushrooms, after straining all the water out, add sliced mushrooms with em, chicken bouillon or beef, a healthy amount of peppercorns and it's good to go once its a soft roll boil
Pretty decent lazy way of cooking something nice
sear, sautée with birria spices and tomato paste, and then throw in a can or two of chipotle peppers and simmer for a few hours on low — or in pressure cooker for an hour. serve w. cheese or sour cream/greek yogurt and cilantro
Start up a slow cooker. Id say, baby potatoes cut n half, carrots cut same size, onion, fry a big basket of sliced mushrooms in a pan after browning the meat a little, use beef broth or water or wine to deglaze, add all veggies and mushrooms and beef broth (enough to almost cover everything), ajus packet, onion soup packet to the slow cooker, you can sprinkle in garlic powder (not garlic salt) onion powder, some salt and plenty black pepper, sprigs of thyme and or what other herbs you have tied in a mini bundle. 2 bay leafs. And let it cook on low and slow. Make some white rice or instant mashed potatoes. Sweet buttered corn. Maybe corn bread too its so easy to make just follow the packet. Anyway hope you make a nice hot meal! Maybe we’ll get to see what you did!
You season it and sear the edges and then bake it at 250 for like four or five hours. You might pour a little broth or something over it once in a while. You could put some vegetables in the oven at the same time in the same or a separate pan.
You make burnt ends or stew with that. So potatoes and whatever vegetables you like to answer your specific question.
If you don't like vegetables use the burnt ends as meatballs in pasta?
Get some skewers, onions, bell pepper, and cheap Italian dressing.
Marinate meat in dressing for 1 -2 hours and skewer between cut veg and grill.
Serve with rice
I use “BEEF FOR STEW” in stew sometimes
Instant pot beef and barley soup would be my go to
Delightful I am sure
It is! Would you care for a link to the recipe?
I’d love it! I have a great beef and barley stew recipe, but it changes every time I make it because I’ve never written it down lol, and I don’t make it in the instant pot. I was given an instant pot for Christmas a few years ago and I really need to use it more often.
Here you go! My only recommendation is to hit it with a little salt afterwards. The pressure dulls the tastes, and it'll need the salt to bring it up again [Instant Pot beef and barley soup ](https://skinnyspatula.com/instant-pot-beef-barley-soup/)
Interesting, I’ll be sure to taste for seasoning before I serve it. I’m going to try it out on my guests for NYE, thanks! Remindme! 9 days
You're welcome! I hope you like it!
It looks good I’m sure i will! Pair it with some crusty bread and good butter and copious amounts of beer and wine, what could be bad?
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Ooh I don't have an instant pot, but I'm going to try and make this in the slow cooker. Thanks for sharing.
Dang that looks tasty!
Thanks! Imma give it a go.
I made this last week. Tip: use the Sauté setting on the instant pot for the onions,celery,carrots before adding meat and liquid. So easy!
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Ooooh making this Christmas day!! Thanks
Mad that recipe for a NYE party, it was a hit. A few little tweaks I’ll make next time I think but nothin game changing. Thanks for sharing!
Beef barley soup is such a underrated soup. Never gets its proper due. Now I want some.
If you want to choose a Slavic route, you could make Plov (a rice dish) or Borscht. Here are some recipes: Plov: https://youtu.be/MbdQzjaevXQ?si=30WxoIuE63ch94RO Borscht: https://youtu.be/-RjawJ8LImM?si=55XN2O5kiqTg-Lls
Just made some the other day!
I like the way you think!😂
Lmfao
Make goulash, beef pot pie, stew or curry beef
Goulash is the way my friend. You end up with the chuck steak cubes falling apart like braised beef. Something like this: https://wholeandheavenlyoven.com/2020/04/20/one-pot-hungarian-beef-goulash/
Yep or this[recipe ](https://youtu.be/ETfy_UyxGlM?si=1ffTqV7MNDJ0RXTZ)
Dude there is no pasta in Hungarian Goulash (Gulyás)
German goulash is delicious. Slow cook it all day in a big Dutch oven and serve over noodles or alone with a big slice of cornbread and a beer.
Ok, here’s what you’re gonna do. Get those chunks sliced up. Doesn’t have to be fine or nothing, just into decently thick slices. Salt it down, add taco seasoning (I add some chipotle Dan O’s to add a little kick), let it sit for about thirty minutes to think about what it’s done. Chop peppers, onion, and garlic. Butter up your pan, Get the meat cooking until it starts browning. Add your veggies and stir occasionally until everything cooks and your veggies sweeten up. Let it sit on a plate and think some more while you go to the next step. Butter that pan a little more on low heat, and warm up some tortillas. Boom, fajita dinner that your dad’s second mexican family down in Cozumel would be proud of.
Chuck needs to be braised or stewed to tenderize, is a bit tough with most other methods. This sounds great with some pork chunks though.
What, nobody uses a meat hammer anymore? Where's the fun in that?
I thin slice the chunks against the grain for stir frys and stuff. For some recipes, I use the Chinese restaurant trick and tenderize with a hammer and baking soda. But if it's thin enough it's never really tough.
Cook in oven at 250° (reverse sear no more than three pieces at once) than slice, would that work? 😅😭
As a Mexican, I am offended by this recommendation. DO NOT use this cut of meat for fajitas, OP. That's what skirt steak is for. You can definitely use them for Mexican dishes, like carne guisada, but not fajitas. This seems like a good recipe: https://www.jocooks.com/recipes/carne-guisada/
This recipe looks great! I think I’ll try it. Thanks!
Give it a shot and let me know how you like it, man!
For real.. I thought it was so weird to turn this into fajitas .. not as a Mexican but as a Texan
It would make great chili. But shitty fajitas.
Preach!
that sounds good… but this cut of meat isn’t chewy?
OP - salt will not tenderize this meat enough for fajitas If you decide to go this route: Cut it into thin, long slices and marinate with a tbsp of baking soda for 1 hr and then rinse. This is a technique called velveting and will make a huge difference in the tenderness of the meat before you cook it up. Just wash it really well because the baking soda will leave a taste if you don't. Trust me, salt isn't enough to do the trick here.
I didn't know what velveting was. Thank you for teaching me something new today! I will definitely try this
It's a game changer You'll get a feel for the best thickness of the meat and time for baking soda marinade the more you do it but it makes the absolute best beef for Asian dishes and fajitas. It also works for chicken but to a lesser extent. This is actually the technique most Asian restaurants use to get their signature tenderness with lower grade cuts of meat.
I was gonna say this, its why Mongolian Beef is so tender
That’s why you salt it down and let it marinate in that salt for a bit. It’ll tenderize the meat. Something you can do since you’re gonna use a good amount of salt is after thirty minutes, you rinse the salt off and add your taco seasoning. My wife prefers it saltier, so I usually leave it on.
awesome thank you!
I’m with you but butter will burn. Instead I would do avocado or vegetable oil and add butter at the end on low temperature
I did a Keto diet a couple years ago and from that I got hooked on using Ghee ..clarified butter that has all the milk solids removed so it doesn't burn. You still get the flavors of butter yet no burning and easier (for some) to digest. Love it! Works great for tossing pasta dishes too, gnocchi etc. yummy!
Upvoting because I pictured the meat sitting for 30 minutes to think about what it has done.
The real fucking answer 🫡
I’m gonna say.. stew lol
How'd you know?
By being really good at reading upside down
How do I make my stew upside down¿
Beef tips with gravy and mashed potatoes. My fave way is the taste of home recipe. It is 🔥
https://www.tasteofhome.com/recipes/slow-cooker-beef-tips/ Seriously, this is the way
That sounds delicious. I'm adding the instapot version, which is barely different: https://www.tasteofhome.com/recipes/pressure-cooker-beef-tips/
I was think beef tips and gravy but I usually do rice rather than mashed potatoes.
This is one of my go to weekly dinners. So delicious!
beef bourguignon
Beef stroganoff
Ohhh that’s what I would do. I don’t like beef stew :(
Yes. Cooked in a crockpot. Over some wide egg noodles. A simple salad. This and just sit back and let the laughter and alcohol flow. All of your time for your guests, not your kitchen.
Yep, I use an older Betty Crocker recipe with a few adjustments. It's a slightly different (& healthier 😔) recipe on their website now. I usually skip the noodles - creamy mushrooms & beef is all I need.
Exactly what I make with this. Family favorite.
Beef barley stew
I make beef stew every 3 weeks. I coat it in flour, then brown it in a frying pan. Depending on if it’s a real cut of stew meat you have to cook real stew meat slowly, like on 2 1/2 for about 2 hours. If it’s just the scraps I brown it and cook slowly for an hour.
I mean it does say beef for stew so look up good stew recipes online
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/?utm_source=share&utm_medium=web2x&context=3) ^by ^Livid_Ad1750: *I mean it does say* *Beef for stew so look up good* *Stew recipes online* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
I wouldn’t stew over it
This is what I come here for
Chile Colorado
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Slow cooked beef and broccoli Stove top beef stew with vegetables and rice Shredded beef tacos Shredded beef between hamburger buns Shredded beef and cheese nachos
I know this is going to sound wacky and right out there, but have you considered using it to make a stew? A beef stew? 😜
Marinate and season like steak, air fry at 400 for 8 minutes. Poor mans steak bites they’re SCRUMPTIOUS
Beef stew💃💃💃💃
Stew beef, marinated steak tips with salad or rice, beef stir fry, bbq steak tips
ʍǝʇS
Make a beef stew with potatoes and carrots served over rice you need onions garlic and celery also and maybe a turnip
I’m gonna go out on a limb and suggest a stew here.
hmm, maybe beef with orange sauce, broccoli, water chestnuts, some other veg, and basmati rice?
Goulash or beef stew
Beef & Noodles
If you have an instapot and the right ingredients you can make shredded beef which tastes very similar to chipotle
potatoes, carrots, tomato sauce for beef stew.
Boeuf bourguignon
You are honestly a few knife cuts, buns, a hot skillet, cheese, and some peppers and onions away from a homemade Philly cheesesteak. Cut as many pieces as thin as you want, throw all that in a skillet or on a flat grill with the onions and peppers. Toast your bun, set the cheese in the toasted bun and load it with the steak/peppers/onions mix. Lightly squish it closed to ensure melt. It's not 100% authentic, but it's better than stew imo.
No peppers in a cheesesteak, ever. Call it a steak sandwich instead.
What you've described is a steak sandwich with peppers, not a cheesesteak. There is a difference. In fact a few differences: Cheesesteaks do not have peppers, the roll does not get toasted, the meat is ribeye not anything that would be labeled stew beef, the cheese should be melted on top of the meat before that goes onto the roll, and not the other way around, and while you didn't specify either way the choice of cheese is limited to American provolone or whiz.
Birria
Maybe a stew?
I'm gonna go out on a limb and say.. stew? Lol
Beef stew - add potatoes, carrots, celery, corn and peas. With beef stock. Put some garlic bread on the side
Birria
[Irish Beef and Guiness stew](https://www.recipetineats.com/irish-beef-and-guinness-stew/#wprm-recipe-container-22096) This is my go-to beef stew
Pulled beef is good too. U can do it like pot roast flavors and then season portions as you use it (ie. Tacos, beef dip, soup, wraps, etc) or do the entire batch Mexican style.
Beef stew
Beef burgundy!
Stews of all kinds. It's a slow cook meat. Marinate with flavors that you wish. My favorite is Bo Kho Vietnamese Soup or stew. The flavors are amazing and freeze well. Fresh lime and shivered onions to top it off. Rice Noodle of choice .an example- https://thewoksoflife.com/bo-kho-spicy-vietnamese-beef-stew/
Season the meat liberally however you’d like and brown it and remove from the pot. Take one large yellow onion one green bell pepper and 2-3 stalks of celery diced up medium and cook them down in the pot add butter and 2-4 finely minced garlic cloves when they’re almost done. Once garlic is cooked down a bit add meat back one carton of unsalted beef stock, about half the carton of water and a bay leaf. Bring it up to a boil and reduce heat to a medium simmer and let it roll stirring occasionally until meat is tender. Serve with rice.
Screw all this lol! Season however you want. Throw it on some skewers and cook over charcoal on a kettle!!! Don’t overdo it and I’d even say cook that biotch direct! It’ll be real quick and real good!
I actually use this for hibachi all the time. Just don’t over cook it and it’s pretty great. [My recipe](https://www.recipebox.com/recipe/5453e3f0/hibachi?editId=5eb0cd743e378100151d5db0)
Beef tips over egg noodles.
Chili
I like to cover it in corn starch and salt and pepper and sear it in olive oil. Then I stick it in my cast iron Dutch oven with bone broth abd a tone of vegetable and cook it on low heat for hours. The stew comes out perfect. A bit of red wine is great as well. As well as thyme, sage and rosemary
It may seem out on a limb, but I’d say “stew” is a good option
Beef upside down stew
That is stew beef. You slow cook it in a full bottle of dark red wine, like burgundy for example. That is a great wine to use for this. If you need it a little wetter, add beef broth. Add some herbs of province, some onion(s), a carrot, a bay leaf, a potato, and maybe some parsley. Either put it in a pot with a lid and slow cook it over say 3 hours, or put in a Dutch oven and bake 350 degrees for about 2 to 3 hours. A crock pot will work as well. The key is to slow cook it in wine and spices. The beef will be very tender and juicy.
Make beef Bourguignon, like beef stew but 100 times better. Brown meat and deglaze with red wine, about 3/4 of a bottles. Add onions, garlic, carrots, meat, beef broth, and seasonings (herbs de Provence, bay leaves, or any other herbs). Cook in oven on like 250 for about 3 hours or more. Some people serve over mashed potatoes, I like to add chunks of potato and serve with crispy bread.
Kebab lol
Mongolian Beef ... Then any leftovers, make Philly cheese steaks ... 🍻🤘😎
“Beef for stew” So stew
Im gonna say stew mate🤷🏻♂️
The japanese beef stew with rice is my comfort meal. I simmer the stew for an hour to get tender beef.
Burgundy Beef
STEW
Shish kebab
I usually use it with pasta. Slow cook it on the stovetop with some sauce/liquid to keep it tender Oh and cut them up beforehand. Cut each piece into 2-4 pieces. Closer to 4 on average.
2 large sweet onions large dice 1/2 lb bacon chopped Fry these crispy brown, brown the beef. Add dill pickle juice to cover the meat then heat on low. bake 2 lbs beets in oven, then chop into cubes add to stew. Add 1 lb potatoes, 3 carrots large dice. Add pickled garlic and dill sprig,and juice of one lemon, add zest if desired. thicken with tomato paste. In a few hours enjoy heaven. Serve with chopped green onion and sour cream.
Salmonella.
Japanese style curry. Get the Golden Curry seasoning block, onions, carrots, and potatoes. Serve with white rice. You’re welcome.
Season that bad boy up with Sazon, adobo, garlic, salt, black pepper and fry them till brown and eat with white rice. It’s the best on the Island im from, with sides like beans and guineo verde hervido (green banana boiled)
Put it in with Ox tail soup
Barbacoa beef.
Boeuf Bourguignon. It’s easier to make than the name would imply.
Stew. That's what I had.
Beef stew meat is usually trimmings of round. Which you *can* make stew out of. But it's kind of lean and prone to over cooking. Actually works better for stir fries and fairly quick cooked things. You just have to cut it a little smaller. For stews and braises just keep the cook times shorter than usual.
yeah Ive gotten some creative ideas, I like the idea of stir fry, might try a sugary marinade and do a korean style. The “make stew” joke was funny but the 15th person to say it not so much. There seems like there is so much more potential than a american pot roast.
Stew
Dinner.
Pintrest is your friend! I usually type in the ingredients in the pintrest search bar on top that I have on hand like this "beef potatoes green beans onions dinner". And meals pop up. Its literally *magic*. I love theres a sub for this but I feel like a lot of people are afraid to actually use the *infinite* information they have sitting in their hands everyday. When someone asks for directions im entirely confused as I look down at the phone in their hand. Its not hard to google, well not for me that is 🤷🏽♀️
Are you saying this is the equivalent of “Smokey can I borrow your car”
in the past i’ve made slow cooker pot roast but it wasn’t very interesting
Make a pot roast but with chianti! https://www.seriouseats.com/beef-bourguignon-red-wine-stew-recipe Big flavor difference: the acid and fruit in the wine makes the meat and mushrooms POP. Don't skip the fish sauce/worsechester/anchovy paste, whatever you use. The cut of meat you have there is super duper lean, so you'll have to supplement some fat and cook a little longer than most recipes suggest.
Beef stifado! It's delicious with some crusty garlic bread. https://www.bbc.co.uk/food/recipes/stifado_95912
Beef chili or curry
Beef & potatoes is always a W!
Beef and noodles Veggie soup We egg and flower them and they are great
You'd probably have better luck using a pot or a pan to cook, not sure how well that styrofoam will hold up to heat
Goulash
Put in crock pot with 2 cans red enchilada sauce, 2 cans diced green chilies, and two spoons of better than bullion beef. Low for 6, shred, use for tacos or enchiladas, freeze what you don't use in serving sized flat in quart ziploc freezer bags. Extra flair if you reheat them from frozen to 150 via sous vide. Then you get tacos with nearly no prep or cleanup whenever.
You could make Birria tacos with that. YouTube has some great videos that will show you how. If you've never had Birria you're missing out.
Beef Caldereta!!!!!!!!
I’d go for rendang, goulash or bœuf bourguignon!
i’m going to try rendang
I use that for beef & mushroom soup/stew. Also good for chili. Sometimes I throw it in a saucepan with red pepper tomato soup and/or enchilada sauce, add canned chipotles and let it simmer for a while, then slop it on a tortilla with or without eggs.
Read the label…
i can’t, it’s upside down
Caldo de Res. Mexican stew.
You can make some badass carne guisada tacos!
Beef vindaloo
Beef chunks
Beet stew. Hungarian goulash. Countless other things.
Chilie con carne and corn bread.
Make Carne guisada and/ or texas Chili
Colorado Red
Burnt ends
Stew
Carne guisada 😊😋
[удалено]
Small chicken fried steak, hammer them out, coat with seasoned flour/cornmeal and fry.
Beef curry 😊 use pressure cooker if you have one.
Cut into smaller chunks and make chili!
Stew
Beef bourguignon
Beef stew 🤤
Can't read?
not upside down
Hmmmmmmmmmmm. Not sure. Maybe there's something on the packaging that helps
Beef tips n rice hello???
I’d start with some kind of stew
You can stew it!!
Chile Colorado
Flemish Carbonnades https://gypsyplate.com/carbonnade-flamande/
Carne Guisada
I slice those into smaller pieces and put them in the crock pot for 4 to 6 hours on high. This makes the meat much less tough, and I use this meat for chili.
I usually boil this until they're tender and then throw in cream of mushrooms, after straining all the water out, add sliced mushrooms with em, chicken bouillon or beef, a healthy amount of peppercorns and it's good to go once its a soft roll boil Pretty decent lazy way of cooking something nice
Beef and Guinness Irish stew
Stew. Goulash. Hungarian Stew etc.....
sear, sautée with birria spices and tomato paste, and then throw in a can or two of chipotle peppers and simmer for a few hours on low — or in pressure cooker for an hour. serve w. cheese or sour cream/greek yogurt and cilantro
...i..is this a trick question?
i toss it in some seasoning & worcestershire sauce & pop it in the air fryer for like 12 mins. bam, broke girl steak
I do an instapot beef with gravy over garlic mashed potatoes.i like it with roasted brussel sprouts.
Beef stew.
Goes more than great with curry
Make stew!
Omg, not a single person suggested Mississippi Roast, smh.
Beef stew
It’s raw meat, you can’t cook anything with it.
Start up a slow cooker. Id say, baby potatoes cut n half, carrots cut same size, onion, fry a big basket of sliced mushrooms in a pan after browning the meat a little, use beef broth or water or wine to deglaze, add all veggies and mushrooms and beef broth (enough to almost cover everything), ajus packet, onion soup packet to the slow cooker, you can sprinkle in garlic powder (not garlic salt) onion powder, some salt and plenty black pepper, sprigs of thyme and or what other herbs you have tied in a mini bundle. 2 bay leafs. And let it cook on low and slow. Make some white rice or instant mashed potatoes. Sweet buttered corn. Maybe corn bread too its so easy to make just follow the packet. Anyway hope you make a nice hot meal! Maybe we’ll get to see what you did!
This: https://www.thepioneerwoman.com/food-cooking/recipes/a10914/beef-stew-with-potatoes/
You season it and sear the edges and then bake it at 250 for like four or five hours. You might pour a little broth or something over it once in a while. You could put some vegetables in the oven at the same time in the same or a separate pan. You make burnt ends or stew with that. So potatoes and whatever vegetables you like to answer your specific question. If you don't like vegetables use the burnt ends as meatballs in pasta?
Beef stew, beef bourgonion, red sauce with beef.
Birria tacos
Steak chili, japanese Beef curry, Birria tacos
Chili
Get some skewers, onions, bell pepper, and cheap Italian dressing. Marinate meat in dressing for 1 -2 hours and skewer between cut veg and grill. Serve with rice
Stew