FAQ - Grass fed beef is very lean and requires shorter cooking times. For steaks "Well done" results in over-cooked beef.
Recipes For Your Kitchen
Beef and Bacon Stew From Bon Appetite 12/18
Ingredients:
1 750 ml bottle dry red wine
1 2.5 lb. boneless beef chuck roast
1 tsp. freshly ground black pepper
1 Tbsp. kosher salt, plus more
8 oz. bacon
3 medium red onions
3 medium carrots
8 garlic cloves
4 large sprigs thyme
2 Tbsp. white miso paste
2 Tbsp. all purpose flour
1 C. parsley leaves and tender stems.
1 Crusty bread (for serving)
Steps:
Preheat oven to 300.
1. Open bottle of whine and pour yourself a glass, then proceed with prepping your meat and vegetables. Place 2.5 lb. beef on a cutting board and cut into 2" cubes. It's all good if they're not perfect, just try to cut them into relatively evenly sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with salt and pepper and toss to coat.
2. Cut bacon crosswise into 1" pieces. Transfer to a large Dutch oven. Set on stove ( but don't turn it on yet).
3. Clean your cutting board and cut root ends off of onions, then cut each onion in half through the cut ends. Remove and discard peels , then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
4. Scrub carrots then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of the carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another bowl.
5. Smash 8 garlic cloves with the side of chef's knife. Peel off and discard skins. Add all but 1 garlic clove to bowl with carrots, reserving 1 clove for later.
6. Heat Dutch oven over medium heat. Cook bacon, stirring often, until crisp, 11-13 minutes. Use a slotted spoon to transfer bacon to a large bowl, leaving bacon fat behind in the Ditch oven.
7. Increase heat to medium-high and, using tongs, add beef in a single layer. Cook, undisturbed -- seriously, don't touch it!-- until well browned on one side, 5-7 minutes. Turn and cook until well browned on the other side, 5-7 minutes longer. Don't rush this part -- browning the beef well will contribute tons of flavor to the stew. Transfer beef to bowl with bacon.
8. Reduce heat to medium. Add onions to pot cut side down, cook, undisturbed, until golden brown on one side, 2-3 minutes. Turn and cook until browned on the other side, 2-3 minutes longer.
9. Add carrots, garlic, thyme and miso. season with salt (If miso seems like a weird addition here, just trust -- it'll lend tons of savory depth to your braising liquid without making the whole thing taste like miso soup.). Cook, stirring occasionally, until garlic is just beginning to turn golden and miso coats bottom of pot, about 2 minutes.
10. Sprinkle flour evenly over vegetables and cook, stirring, until veggies are coated about 30 seconds. This will help to thicken the braising liquid.
11. Add the rest of your bottle of wine to pot, scraping bottom of pot with a wooden spoon to get up any stuck bits, and bring to a simmer. Cook, stirring, until you can no longer smell the alcohol, about 2 minutes.
12. Nestle the beef and bacon back into the pot along with any juices that have accumulated. Add 2 cups water (or enough to just barely cover beef with a few pieces poking out). Return to a simmer, cover pot with lid, then transfer to oven -- we love braising in the oven because the heat is much more even than it would be on the stove top. Bake 1 hour and 30 minutes.
13. Uncover pot, giving everything a good stir and continue to cook until beef is very tender, 30-60 minutes longer.
14. While beef is cooking, finely chop parsley and transfer to a small bowl. Finely grate reserved garlic clove into bowl with parsley and toss to combine.
15, Taste and season stew with salt, if needed. Divide stew among bowls and top with parsley gremolata (Substitute McCormick Bruschetta Seasoning fro gremolata). Serve with crusty bread alongside.
Recipe by Molly Baz
Other suggestions:
If you don't care for the red wine flavor, replace 1 Cup of red wine with 1 Cup beef broth.
If you prefer your carrots al dente, add them the last hour of cooking to keep them firm.
This can be served over egg noodles or with pollenta if desired.
Best Classic Stuffed Peppers 4/2019
Ingredients:
1/2 C. uncooked rice
2 Tbsp. extra virgin olive oil
1 medium onion, chopped
1 Tbsp. tomato paste (substitute catsup in a pinch)
3 cloves garlic
1 lb. ground beef
1 can (14.5 oz.) can diced tomatoes drained (substitute stewed tomatoes)
1tsp. dried oregano (substitute McCormick Bruschetta Seasoning)
Kosher salt
Freshly ground black pepper
6 Bell peppers, tops and cores removed
1C Shredded Monteray Jack cheese
Fresh chopped parsley for garnish
Steps:
Preheat oven to 400.
1. In a small saucepan prepare rice according to package instructions.
2. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more.
3. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes.
4. Stir in cooked rice and diced tomatoes.
5. Season with oregano, salt and pepper.
6. Let simmer until liquid has reduced slightly, about 5 minutes.
7. Place peppers cut side up in a greased 9"x13" baking dish and drizzle with oil. Spoon in beef mixture. Cover baking dish with foil.
8. Bake until peppers are tender, about 35 minutes. Uncover and sprinkle with cheese and bake uncovered for another 10 minutes until bubbly.
9. Garnish with parsley before serving
Recipe by Rian Handler, Dish.com
Oven Rump Roast Food.com
Ingredients:
1 4lb. rump roast
(room temp.)
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1 onion
1 cup water
Steps:
Preheat oven to 500.
1. Do not use a glass pan for this recipe.
2. Prep roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 clove of garlic.
3. Salt and pepper the rest of the roast.
4. Put roast in the oven and sear for 20 minutes.
5. Add the water, chopped onion and reduce temp to 275 degrees.
6. Cook for 20 minutes per lb. for rare beef.
Recipe by Gone Fishin
Slow Cooked Oven Steak 1/10/21
Ingredients:
Steak, (NY strip, T-bone, rib) or tri-tip roast
(room temp.)
Season with your favorite ingredients
(Our family is a fan of McCormicks's Montreal Steak Seasoning)
Steps:
Preheat oven to 200.
1. Season steak
2. Place on a rack in an oven safe metal pan to keep the beef off the tray.
3. Using a meat thermometer bring the meat temp to 130 degrees (medium rare, 1") 45 min - 1 hour.
4. When steak reaches temperature place the beef on the grill or a hot cast iron skillet to sear.
5. Serve.
Recipe by C Wagenhals
Instant Pot - Pot Roast 4/22/2020
Ingredients:
2 tsp. salt
1 tsp. garlic powder
1 tsp. dried parsley
1/2 tsp. onion powder
1 tsp. black pepper
3 lbs. beef chuck roast
2 Tbsp. extra virgin olive oil
1/4 C. red wine (Or more if you prefer!)
2 medium onions quartered (They will cook to nothing!)
3 cloves garlic
3 C. low sodium beef broth (If using beef base reduce salt to 1/2 tsp.)
1 Tbsp. tomato paste
2 Tbsp. balsamic vinegar
2 Tbsp. Worcestershire sauce
1 Sprigs fresh rosemary
3 Sprigs fresh thyme
5 carrots cut into 4" chunks
Steps:
1. In a small bowl combine salt, garlic powder, dried parsley, onion powder and black pepper. Rub onto both side of the roast.
2. Brown the beef using the Insta Pot saute feature. When it reads "hot" add the oil and brown the roast on both sides. Do this by placing the roast in the hot oil for 2-3 minutes per side. Remove from pot onto a clean plate (I had to cut my roast in half to fit it in and follow the procedure for both halves.)
3. Add the onions and garlic and cook for 3-4 minutes. Deglaze the pan with the wine, scraping the bottom of the pan to remove the flavorful bits.
4. Add the beef broth, tomato paste, vinegar, Worsteshire, rosemary and thyme and stir to combine. Put the beef back in.
5. Lock the lid in place, close the steam vent and set the Insta Pot for manual or pressure cook for 60-65 minutes.
6. When the timer sounds let the Insta Pot do a natural pressure release for 10 minutes.
7. Using a wooden spoon release the rest of the pressure. Then take off the lid and add the carrots. (Putting the carrots in at the end keeps them firm instead of becoming mushy.) Put the lid back on with the pressure release closed once again and restart the pot for manual or pressure cook for another 5 minutes.
8. When the timer sounds let the Insta Pot do a natural pressure release for 10 minutes.
9. Using a wooden spoon release the rest of the pressure. Take off the lid. Remove the carrots and beef to a clean place. The carrots will be firm, the beef should shred easily.
10. To make gravy from the broth, turn the Insta Pot back onto saute. Wisk together 3 Tbsp. cornstarch and 3 Tbsp. cold water. Add to the remaining broth and saute until thickened. Serve with mashed potatoes.
Steam cooking can be affected by altitude. I have adjusted these recipes for 8000'. If you live at another elevation, increase/decrease the cooking time by 5 percent for every 1,000 feet over/under. - C Walker
Recipe by Cindy Walker
I've been searching for a good short rib recipe for a few years. This one is really flavorful!
Braised Short Ribs 1/15/2022
Ingredients:
3lbs. meaty short ribs
1 red onion, chopped
1 fennel bulb - chopped
2 carrots - chopped
2 garlic cloves - chopped
1 1/2 C. Duckhorn red wine
2 C. beef stock
2 Tbsp tomato paste
1 rosemary sprig chopped
2 bay leaf broken up
1 star anise
1 C. dried tart cherries
1 orange zest, one 3" piece
2 Tbsp olive oil
salt & pepper
Steps:
1. Take ribs out of refrigerator and let rest on counter for 30-45 minutes. Salt and pepper them. Also, if the white membrane (Sinew) is easy to pull off ribs do so, also trim excess fat, but leave some for flavor.
2. Prepare all ingredients.
3. Heat dutch oven over medium high heat, add olive oil - when oil is hot sear ribs well on all sides. Set aside on platter.
4. Add chopped vegetables, sale and pepper. Cook 3-5 minutes.
Add wine to taste and deglaze pan.
6. Add tomato paste, stock, herbs and star anise.
7. Nestle ribs into pan - they should all be nearly covered, it is ok if they aren't completely covered. Place lid on pan and simmer for 2 hrs.
8. Check to see if meat easily pulls apart. If so, add the dried cherries and orange zest and cook for another 15 minutes.
9. Remove from heat and take lid off to cool for 5 minutes. You can remove the short ribs and reduce the sauce to desired thickness. You can also remove the veggies, anise and zest for a smoother sauce.
10. Return ribs to sauce. Taste and adjust seasoning if necessary.
11. Serve over polenta, mashed potatoes or grits.
Substitutions:
I didn't have a fennel bulb so substituted 3 stalks of celery. Add wine to your taste. For me it was 1/2 c. of a merlot. Didn't want to overshadow the beef with the wine flavor. No star anise at my house, so I used 3/4 tsp. of ground anise seed and dried rosemary instead of a chopped sprig. This is one of those dishes you can do the day before. It was good when prepared, but became even more flavorful as a leftover.
Recipe by Duckhorn Vineyards
Instant Pot Easy Italian Beef 1/7/2022
Ingredients:
3-5lb beef chuck roast
1 Tbsp olive oil
1 7 oz Italian dressing seasoning packet
1 envelope aus jus seasoning
16 oz. jar whole pepperocini peppers, sliced off the tops
1 yellow onion - thinly sliced
1C. beef broth
Steps:
1. Set the saute mode on your Instant Pot and add oil.
2. Once hot, brown roast on one side for 5-6 minutes then turn over and brown the other side for another 5-6 minutes.
3. Add in onions, half of the jar of pepperocinis, 1/4 C. pepperocini brine, Italian and au jus seasoning mix and the broth.
4. Cover with lid and set the seal mode to closed.
5. Press "manual mode" and set time to 90 minutes on high.
6. Give the lid a quick release and remove the lid.
7. Shred the roast with two forks and add in the remaining pepperocini peppers that have been drained.
8. Serve on hard rolls.
Recipe by Denise Valentine
Instant Pot Jamaican Steak 1/12/2021
Ingredients:
1/4 c. brown sugar
1 Tbs. Kosher salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. allspice
1 tsp. dried thyme
1 tsp. paprika
1 tsp. curry powder (optional)
3 lbs. London Broil (round steak)
1/4 c. vegetable oil
4 Tbs. salted butter (1/2 stick, divided in half)
1 large Spanish or yellow onion diced
1 bunch scallions sliced
2 medium carrots, peeled and sliced into 1/2" disks (I also added cubed sweet potato)
1 Scotch bonnet pepper (or habanero or Jamaican hot) diced. If you like it hot include the seeds and ribs
if you prefer it mild do not include the seeds and ribs. For milder spice substitute a Jalapeno. Wash
your hands after handling the pepper or the oils can burn your mucus membranes (eyes etc.)
1 Tbs. minced garlic (3 cloves)
1 Tbs. Worcestershire sauce
1 Tbs. soy sauce, low sodium
1 c. beef broth
1/4 c. ketchup
2 Tbs. cornstarch + 2 Tbs. water mixed to form a slurry
2. Tbs. tomato paste
16 oz. can of butter beans, rinsed and drained (optional)
Steps:
1. In a bowl mix together the brown sugar, kosher salt, garlic powder, onion powder, allspice, dried thyme, paprika and curry power. Cut the steak with the spice mixture and discard any of the remaining spice mixture.
2. Add the oil and 2 Tbs. of butter to the Instant Pot and hit Saute and adjust it to high setting. After 3 minutes of heat add the coated steak and sear for about 45-60 seconds on each side until lightly browned. Remove with tongs when done and sit on a plate to rest.
3. Add the Worcestershire sauce and de-glaze (scrape) the bottom of the pot so it is free of anything stuck on it previously. Follow by adding in the remaining butter and stir it around to make it melt quickly to remove the flavorful bits.
4. Add the onion, scallions, carrots and pepper and saute for 2 minutes. Then add in the soy sauce and continue to saute for another 3 minutes. Add in the garlic and saute for 1 minute longer. By now, any blackened brown sugar stuck on the perimeter of the pot's bottom from the searing in Step 2 should have dissolved.
5. P0ur in the broth and the ketchup and stir until everything is well combined. Return the lightly browned steak to the pot on top (It's fine to rest them on top of each other.). Secure the lid, move the valve to the sealing position, hit Cancel and hit Pressure Cook at high pressure for 20 minutes. When done, allow a 15 minute natural release followed by a quick release.
6. When the lid comes off, use tongs to carefully transfer the steak and solid vegetables to a large serving dish to rest.
7. Hit Cancel and then Saute again and adjust so it is on the More or High setting. Once bubbling, stir in the cornstarch slurry. After 30 seconds of bubbling, hit Cancel to turn the pot off. Stir int he tomato paste until melded and then add the beans and allow everything to rest for 3-5 minutes so the beans are heated and the gravy thickens nicely.
10. Serve over rice
Steam cooking can be affected by altitude. I have adjusted these recipes for 8000'. If you live at another elevation, increase/decrease the cooking time by 5 percent for every 1,000 feet over/under. - C Walker
Recipe from pressureluckcooking.com
Barbacoa Beef - Instant Pot 03/14/24
Tender juicy shredded beef exploding with bold complex flavors! Serve with tortillas and salsa.
Great for tasty tacos, nachos, burritos, enchiladas and more!
Ingredients:
4 lbs chuck roast steak, 2 inches thick (rump roast will work also)
2 C. unsalted beef or chicken broth
Marinade:
6 garlic cloves, minced
1 medium onion, minced
2 tsp. ground cumin
1/4 C. apple cider vinigar
1/2 tsp. ground cloves
2 tsp. dried oregano
2-3 chipotle peppers + 2 Tbsp. adobo sauce from same can - adjust to taste
2 bay leaves
1 Tbsp. regular soy sauce
1 Tbsp. fish sauce or 2 tsp. Umami powder
Kosher salt
Ground black pepper
Optional:
8-12 tortillas
Salsa (Pico de Gallo)
1 Lime
Brown the steak: Heat Instant Pot using "Saute" mode. Pat the steak dry and season one side generously with salt and black pepper. Drizzle 2 Tbsp. olive oil in the inner pot and ensure to coat the oil over the whole bottom of the pot.
Place the seasoned side of the steak in the pot. Generously season the other side with salt and pepper. Brown one side 5 minutes then flip the beef to brown the other side for another 5 minutes and set aside.
Saute the onion and garlic: Add minced onions to Insta Pot and saute for 3 minutes. Add the garlic, ground cumin, cloves, bay leaves and oregano and saute another minute.
Deglaze the Instant Pot: Pour in 2 C. of stock and de-glaze the Pot scrubbing with a wooden spoon until all the flavorful brown bits are off the bottom. Give it a quick mix.
Pressure Cook the Barbacoa Beef: Add the soy sauce, fish sauce (or umami), apple cider vinegar, chipotles and adobo sauce to the Pot and give it a quick mix.
*Spicy Tip - adjust the amount of chipotles based on your spicy preference.
*Pro Tip - Use the wooden spoon to smash the chipotles a bit.
Place the steak in the cooking liquid.
With venting knob in venting position, close the lid, then turn the venting knob to sealing position. Pressure Cook on High Pressure for 45 minutes, then 15 minutes natural release. Remove the lid carefully.
Season & thicken Barbacoa sauce: Place the steak in a large bowl and shred the meat with two forks.
*Pro Tip: While shredding the meat, bring the barbacoa sauce mixture to simmer with the "Saute" mode. Allow the sauce to reduce while you are shredding the beef.
*Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body.
Add the shredded beef to the Insta Pot. Taste and adjust the seasoning by adding more salt (Roughly 1-2 pinches).
Garnish & Serve: Place the beef Barbacoa on warm tortillas with a spoonful of salsa. Finish it with a squeeze of lime. Enjoy!
Note: I will often make this and let it age for a day or two in the fridge so the flavors meld.
Recipe by Amy and Jacky at PressureCookRecipes.com 9/16/23