Quick, Easy and Healthy Recipes: Beef Recipes

Orange Beef Stew

Warm up in the cool holiday weather with this hearty stew.

Enjoy the tender meat and full-flavored sauce with a refreshing zing from the orange juice.

Serves 6

Prep Time 45 minutes

Cooking Time 3 hours

Ingredients:

1 1/2 kilos beef brisket or short ribs, cut into 3-inch pieces

1 tablespoon salt

1 teaspoon black pepper

1/4 cup olive oil

6 cloves garlic, chopped

2 large onions, diced

3 medium carrots, peeled and diced

1 cup chopped celery

1 cup red wine

1 cup fresh orange juice

1 (400-gram) can diced tomatoes

2 pieces cinnamon bark

4 bay leaves

2 cups beef stock or chicken stock

1 teaspoon salt

2 tablespoons sugar

2 sprigs rosemary

zest from 1 orange, chopped toasted almonds,

orange segments, and fresh rosemary for garnish

1 tablespoon olive oil

Procedures:

1 Season beef with salt and pepper. Heat oil in a frying pan. Sear meat on a very hot pan, browning all sides of the beef. Transfer to a heavy-bottomed pot or slow cooker.

2 In the same pan, sauté garlic, onions, carrots, and celery until tender then transfer to the pot. Deglaze pan with red wine and add to the pot.

3 Add orange juice, diced tomatoes, cinnamon, bay leaves, and stock. Season with salt and sugar. Cook over low heat until very tender, about 2 1/2 hours. Remove cinnamon bark and bay leaves. Add fresh rosemary.

4 To serve, arrange beef chunks on a platter. You may pour sauce over the beef as is or purée with a hand blender. Top with orange zest, almonds, orange segments, and a sprig of fresh rosemary. Drizzle with olive oil.

Make-ahead tip Cool immediately after cooking and refrigerate for up to three days or freeze for up to a month.

Intimidated by Italian-inspired osso buco?

Try it using your slow cooker and be amazed at how fuss-free preparing a gourmet dish can be.

Serves 4

Ingredients:

1/3 cup flour

1 teaspoon salt, plus extra to taste

1/2 teaspoon pepper, plus extra to taste

4 pieces bone-in beef shanks, sliced into 3-inch-thick pieces

2 1/2 tablespoons olive oil

3 tablespoons butter

1 medium white onion, chopped

1 tablespoon minced garlic, plus 1/2 tablespoon for garnish

1/2 cup finely chopped carrots

1/2 cup finely chopped celery

2 bay leaves

1 cup red wine

2 cups beef stock

1 (400-gram) can crushed tomatoes

grated rind from 1 lemon

grated rind from 1 orange

1/4 cup chopped parsley

mashed potatoes and steamed broccoli, to serve (optional)

Procedures:

1 Season flour with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge beef shanks in season flour, tapping off any excess.

2 In a large stockpot, heat oil and butter. Sear the shanks on all sides until browned; set aside.

3 In the same pot, sauté onions until translucent. Add 1 tablespoon garlic and sauté until fragrant. Add carrots, celery, and bay leaves; cook until vegetables are tender, about 2 to 3 minutes. Increase heat to high and add red wine; let reduce to one-third. Return the beef shanks to the pot and add the stock and tomatoes. Season with salt and pepper. Bring to a boil then transfer mixture to a slow cooker.

4 Set the slow cooker to high and cook for 6 hours or until the beef is very tender.

5 In a small bowl, mix together lemon rind, orange rind, remaining garlic, and parsley; set aside.

6 When ready to serve, remoce the bay leaves. Transfer the osso buco to a serving platter and sprinkle with lemon rind mixture. Serve hot with mashed potatoes and steamed broccoli, if desired.

*Excellent source of Vitamin B12 – prevents anemia.

*Makes 6 servings

Ingredients:

350 g beef sirloin, sliced tapa-style then cut into wide strips

MARINADE

2 tbsp soy sauce

1/4 tsp pepper

SAUCE MIXTURE

4 cloves garlic, crushed

1 pc large white onion, sliced

1 pc small carrot, sliced into half moons

1 cup button mushrooms, drained (reserve stock) and each piece sliced into 3

2 cups straw mushrooms, drained and each piece sliced in half

1 1/2 tbsp soy sauce

1 tsp sugar

1 pouch (250 g) Original Style Tomato Sauce

2 stalks celery, sliced diagonally into 1" long pieces

Procedures:

1. MARINATE beef in 2 tbsp soy sauce and 1/4 tsp pepper for 30 minutes. Drain and reserve marinade.

2. STIR-FRY beef in batches in 2 tbsp oil until cooked. Set aside.

3. USING the same pan, add 1 tbsp oil, if needed and sauté garlic, onion and carrot until carrot slices are tender. Add mushrooms and cook for 3 minutes. Set aside.

4. USING the same pan, combine marinade, mushroom stock, Tomato Sauce, 3/4 cup water, 1-1/2 tbsp soy sauce and 1 tsp sugar. Simmer covered for 10 minutes over low heat.

5. ADD meat and vegetable mixture. Simmer for another 5 minutes. Add celery. Simmer once.

*Excellent source of Lysine - promotes growth in the young.

*Makes 5 servings

Ingredients:

200 g Shell Macaroni Pasta, cooked

1/4 cup evaporated milk

1/2 cup grated cheddar cheese, mixed with

1/2 cup grated quickmelt cheese

6 cloves garlic, crushed

1 pc medium onion, chopped

150g ground beef

1 pouch (250 g) Italian Style Spaghetti Sauce

1/4 cup water

1-1/2 cups (45 g) spinach leaves

1-1/2 tbsp breadcrumbs

Procedures:

1. WHILE still hot, combine DEL MONTE Macaroni with milk, half of cheese and salt. Set aside.

2. SAUTè garlic and onion for 3 minutes. Add beef then sauté for 5 minutes. Season with salt and pepper to taste. Add DEL MONTE Spaghetti Sauce and water. Simmer for 3 minutes. Add spinach. Set aside.

3. MIX half of sautéed spaghetti sauce with cooked macaroni. Arrange half of macaroni at the bottom of 7"x7" pan. Sprinkle with half of cheese.

4. POUR remaining macaroni over cheese then top with sauce and cheese. Sprinkle with breadcrumbs. Cover with foil then bake in preheated oven at 350ºF for 15 minutes.

*Preparation Time: 30 minutes
*Cooking Time: 1-1/2 hours
*Servings: 8-10

Ingredients:

1 ½ kg beef ribs, sliced into cubes
1 onion, quartered
Seasoning/MSG
2 liters water
2 tbsp cooking oil
1 tbsp minced garlic
¼ cup sliced onion
2 pieces tomatoes, sliced
Patis to taste
2 pieces camote, cubed
4 pieces banana saba, halved
1 cup sliced pechay
2 cups sliced cabbage
2 cups canned pork and beans
Salt, pepper and sugar to taste

Procedure:

*Tenderize beef with onion and Seasoning/MSG in water for 1 hour or if using a pressure cooker for 40 minutes. Start timing when the pressure cooker begins to whistle.

*When beef is tender, drain beef from stock. Set aside beef stock for later use.

*Heat cooking oil. Sauté garlic, onion and tomatoes until limp. Add tenderized beef. Season with patis to taste.

*Stir in camote then banana saba. Cook for 5 minutes or until fork tender.

*Add pechay and cabbage. Cook uncovered for another 2 minutes.

*Pour in pork and beans. Bring to a simmer. Season with salt, pepper and sugar to taste.

Nutritional Content: Calories: 429 Carbohydrates (g): 27 Protein (g): 33 Fats (g): 21

Good to Remember:
Tenderizing meats shortens cooking time.

*Cook your family's favorite burger steak at home without putting a dent in your budget.

*Good source of Riboflavin- essential for growth and production of red blood cells

*Makes 5 servings

Ingredients:

2 pc (-) sliced bread, diced (1/2 cup)

1 tbsp (-) evaporated milk, -

150 g (-) ground pork, -

1 pc (-) small tokwa, chopped

1 pc (-) small egg, -

1 pc (-) small onion, chopped

3 cloves (-) garlic, minced

3 tbsp (-) canned button mushrooms, sliced

1 pouch ((200 g)) Tomato Sauce,

2 tbsp (-) frozen/cooked green peas, (optional)

Procedures:

1. COMBINE bread and milk. Mix until bread is soggy. Combine with pork, tokwa, egg, onion and half of garlic. Season with ½ tsp iodized fine salt (or 1/2 tbsp iodized rock salt) and 1/4 tsp pepper. Mix well.

2. DIVIDE into 10 portions (about 1-1/2 tablespoons each) and form into patties. Pan-grill in 2 tablespoons oil until brown on both sides. Set aside.

3. SAUTè remaining garlic and mushrooms. Add Tomato Sauce, 1 cup water, 1-1/4 tsp brown sugar, patis and pepper to taste. Simmer over low heat for 15 minutes. Add green peas and patties. Allow to simmer.