Type what you have

Ingredients

• ✓ beef chuck
• vegetable oil
• onion
• celery
• salt
• black pepper
• soy sauce
• water
• cornstarch

Instructions

1. 1 In a large skillet, heat 2 tablespoons of oil over medium heat. Slowly cook and stir onions and celery until golden brown; remove from heat and set aside.
2. 2 In the same skillet, heat the remaining 2 tablespoons of oil. Place beef slices in the skillet and heat until well browned. Stir in salt, pepper, soy sauce and water.
3. 3 Cover and simmer for 30 to 40 minutes. Return the onion and celery mixture to the skillet and simmer for another 10 minutes.
4. 4 In a small bowl, combine the water and cornstarch. Pour the mixture into skillet. Stirring constantly, heat until thickened.

By Vicki Haddy

Ingredients

• ✓ beef chuck
• all-purpose flour
• vegetable oil
• onion
• mushroom
• garlic
• tomato paste
• beef broth
• carrot
• russet potato
• green bean
• cornstarch
• water
• parsley

Instructions

1. 1 Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat, add beef and saute until brown, approximately 6 minutes. Remove beef from stock pot and set aside.
2. 2 Add onions and mushrooms to stock pot and saute for 6 minutes. Add garlic and saute for 1 minute, continually stirring.
3. 3 Skim off fat any fat from the stock pot and return cooked beef to pot; stir in tomato paste and broth. Add enough water to just cover ingredients and bring to a boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
4. 4 Skim off any foam that has accumulated on the surface of stew and add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
5. 5 In a small mixing bowl, mix cornstarch and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ beef chuck
• shortening
• onion
• garlic
• ketchup
• worcestershire sauce
• brown sugar
• salt
• mustard powder
• paprika
• water
• all-purpose flour
• water

Instructions

1. 1 Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
2. 2 Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
3. 3 Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.

By Donna H

Ingredients

• ✓ beef chuck
• penne pasta
• broccoli
• olive oil
• onion
• garlic
• flour
• salt
• black pepper
• beef broth
• tomato paste
• mustard

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until mostly cooked, about 8 minutes. Add broccoli; continue cooking until penne is tender, about 3 minutes more. Drain and keep warm.
2. 2 Trim beef and slice into thin bite-size strips.
3. 3 Heat oil in a large skillet over medium heat. Add beef, onion, and garlic; cook and stir until onion is tender and beef is browned, about 5 minutes. Remove from heat. Stir in flour, salt, and black pepper.
4. 4 Return skillet to the heat. Add beef broth, tomato paste, and Dijon mustard. Cook and stir until thick and bubbly, 5 to 8 minutes. Continue cooking for 1 minute more. Remove from heat.
5. 5 Divide penne and broccoli among 4 bowls. Spoon beef mixture on top.

By bearkat0506

Ingredients

• ✓ beef chuck
• olive oil
• salt
• butternut squash
• yellow onion
• garlic
• chili powder
• cinnamon
• tomato
• beef broth
• water
• honey
• black bean

Instructions

1. 1 Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
2. 2 Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
3. 3 Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.

By Brooke Anderson

Ingredients

• ✓ beef chuck
• vegetable oil
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil
• yellow onion
• garlic
• tomato paste
• water
• irish stout beer
• thyme
• potato
• carrot
• parsley

Instructions

1. 1 Toss beef cubes with 2 tablespoons vegetable oil in a bowl.
2. 2 Whisk flour, salt, black pepper, and cayenne pepper in a separate bowl. Dredge beef cubes through flour mixture until evenly coated.
3. 3 Heat 1/4 cup vegetable oil in a large skillet over medium-high heat; cook and stir coated beef cubes, working in batches, until beef is browned on all sides, 5 to 10 minutes. Transfer browned beef to a Dutch oven or heavy-bottomed pot.
4. 4 Cook and stir onions and garlic in the same skillet used for browning beef until lightly browned, 5 to 10 minutes.
5. 5 Stir tomato paste with enough water to partially dilute; pour into onion mixture. Stir to blend. Reduce heat to medium, cover Dutch oven, and simmer for 5 minutes.
6. 6 Pour half the Irish stout into the onion mixture, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Transfer entire mixture to the browned beef. Pour remaining half of Irish stout into beef mixture; add thyme.
7. 7 Cover Dutch oven, reduce heat to low, and simmer for 2 hours. Add potatoes and carrots and simmer, stirring every 20 minutes, until potatoes are soft, about 1 hour. Adjust salt as needed; garnish with parsley.

By mycocinamykitchen

Ingredients

• ✓ beef chuck
• lard
• onion
• paprika
• water
• salt
• black pepper

Instructions

1. 1 Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes.
2. 2 Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.

By mentallo

Ingredients

• ✓ beef chuck
• all-purpose flour
• kosher salt
• black pepper
• olive oil
• fire-roasted diced tomato
• tomato
• onion
• carrot
• green bell pepper
• garlic
• paprika
• paprika
• oregano
• bay leaf
• green pea
• green olive

Instructions

1. 1 Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
2. 2 Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
3. 3 Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
4. 4 Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
5. 5 Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
6. 6 Remove bay leaves and serve warm.

By Bibi

Ingredients

• ✓ beef chuck
• onion
• tomato
• white vinegar
• water
• sugar
• worcestershire sauce
• salt
• pepper

Instructions

1. 1 Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper.
2. 2 Cook over medium heat with lid slightly ajar for 3 hours.
3. 3 Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.

By Poni

Ingredients

• ✓ beef chuck
• all-purpose flour
• salt
• black pepper
• vegetable oil
• yellow onion
• irish stout beer
• garlic
• beef broth
• parsley
• thyme
• bay leaf
• red potato
• carrot
• puff pastry

Instructions

1. 1 Combine flour, salt, and pepper in a shallow dish. Add beef pieces to flour mixture; toss to coat each piece evenly. Reserve remaining flour mixture for later.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook and stir beef in hot oil until browned on all sides, about 10 minutes per batch. Transfer beef to a slow cooker.
3. 3 Cook and stir onion in the same skillet over medium heat until golden, about 5 minutes. Add beer and garlic; bring to a boil for 1 minute, scraping browned bits of food from the bottom of the pan with a wooden spoon. Pour onion mixture into the slow cooker.
4. 4 Mix beef broth, parsley, thyme, and bay leaves into beef mixture in the slow cooker.
5. 5 Cook on Low until beef is almost tender, 2 1/2 to 3 hours. Sprinkle in reserved flour mixture; stir well. Add potatoes and carrots. Cook on High until potatoes are tender, about 1 hour.
6. 6 Preheat the oven to 400 degrees F (200 degrees C).
7. 7 Cut puff pastry sheets into quarters and arrange on baking sheets; pierce each square several times with a fork.
8. 8 Bake in the preheated oven until golden and crispy, about 10 minutes. Ladle stew into individual dishes; top each with a pastry square.

By Sandy Ross

Ingredients

• ✓ beef chuck
• vegetable oil
• onion
• ketchup
• worcestershire sauce
• cayenne pepper
• water
• carrot
• chicken bouillon
• potato
• japanese curry roux

Instructions

1. 1 Heat oil in a 6-quart pot over medium-high heat. Add beef and saute until brown, 5 to 7 minutes. Add onions and cook until starting to soften, about 3 minutes. Add ketchup and Worcestershire sauce. Stir to coat. Add cayenne pepper. Pour in water to cover mixture by 1 or 2 inches. Add carrots and bouillon.
2. 2 Simmer, skimming fat off the surface of the broth as needed, for 30 minutes. Add potatoes. Stir in 1 package of curry roux and let dissolve; add remaining curry as needed to achieve desired thickness. Continue simmering until beef and vegetables are tender, about 30 minutes more.

By MMSVA

Ingredients

• ✓ beef chuck
• olive oil
• all-purpose flour
• salt
• black pepper
• yellow onion
• garlic
• balsamic vinegar
• tomato paste
• water
• red wine
• beef broth
• oregano
• white sugar
• worcestershire sauce
• beef bouillon
• basil
• paprika
• thyme
• bay leaf
• potato
• carrot
• green bean
• celery

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Pat beef dry and toss in olive oil in a bowl. Add flour, salt, and pepper and mix to coat evenly. Shake off any excess flour.
3. 3 Brown meat in 3 batches in a large Dutch oven or heavy pot over high heat, turning with tongs, 5 to 8 minutes per batch. Let the beef sear on one side before turning. Transfer beef to a large plate.
4. 4 Combine onions, garlic, and balsamic vinegar in the same pot. Cook and stir with a wooden spoon to scrape brown bits from the bottom of pan, about 5 minutes. Add tomato paste and continue to cook, 3 to 4 minutes more. Add beef with any juices back into the pan. Add water, wine, beef broth, oregano, sugar, Worcestershire sauce, beef bouillon, basil, paprika, thyme, and bay leaves. Stir with a wooden spoon to loosen any brown bits from the bottom and bring to a boil.
5. 5 Cover pot with lid, transfer to the preheated oven, and cook until beef is tender, about 2 hours.
6. 6 Remove pot carefully from the oven and add potatoes, carrots, green beans, and celery. Cover and place back in the oven until potatoes are tender, 50 to 60 minutes more. Remove bay leaves. before serving.

By Culinary Envy

Ingredients

• ✓ beef chuck
• chorizo sausage
• garlic
• white vinegar
• soy sauce
• olive oil
• onion
• green bell pepper
• tomato sauce
• potato
• pea
• salt
• black pepper

Instructions

1. 1 Combine beef, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef is browned and liquid is reduced, about 20 minutes. Remove from heat.
2. 2 Meanwhile, heat olive oil in a pot over medium heat; cook and stir onion and bell pepper in hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
3. 3 Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer for 30 to 40 minutes.
4. 4 Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.

By steve2464

Ingredients

• ✓ beef chuck
• ancho chile
• salt
• black pepper
• onion
• garlic
• red chile pepper
• salt
• cumin seed
• oregano
• coriander
• beer

Instructions

1. 1 Soak the ancho chiles in boiling hot water to cover for 1 hour.
2. 2 While dried chiles soak, preheat the oven to 350 degrees F (175 degrees C). Season beef with salt and pepper.
3. 3 Heat a cast iron Dutch oven over medium-high heat. Brown the beef on all sides, working in small batches, 5 to 7 minutes. Set aside.
4. 4 Drain chiles; remove stems and seeds. Place chiles, onions, garlic, ground chile pepper, salt, cumin seeds, oregano, and coriander in the bowl of a food processor. Pulse to chop, then process into a thick paste. Add 1 cup beer and continue processing to blend.
5. 5 Place meat and any accumulated juices back in the Dutch oven, pour in sauce, and stir well. Cover with a sheet of aluminum foil, then place lid on top for a tight seal.
6. 6 Bake on the middle rack of the preheated oven for 1 hour; stir. Continue to bake, stirring every 15 minutes, until meat is fork-tender, 30 minutes to 1 hour more, adding more beer if sauce seems too thick.

By AllieGeekPi

Ingredients

• ✓ beef chuck
• olive oil
• all-purpose flour
• carrot
• potato
• onion
• garlic
• beef broth
• tomato paste
• irish stout beer
• water
• cornstarch

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned.
3. 3 Place carrots, potatoes, onion, and garlic into a large slow cooker; place browned beef on top of vegetables. Mix beef broth and tomato paste together until combined; pour into the slow cooker along with beer.
4. 4 Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve cornstarch in cold water and stir into broth. Simmer on the High setting for a few minutes to thicken. Serve hot.

By ONEHOTMAMA9

Ingredients

• ✓ beef chuck
• olive oil
• pork shoulder
• green bell pepper
• garlic
• tomato
• green chili
• parsley
• white sugar
• clove
• cumin
• red wine
• salt

Instructions

1. 1 Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.
2. 2 Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

By michelle15

Ingredients

• ✓ beef chuck
• potato
• onion
• butter
• garlic
• coconut milk
• peanut butter
• curry powder
• beef broth
• fish sauce
• brown sugar
• peanut

Instructions

1. 1 Place potatoes and onion into a slow cooker.
2. 2 Melt butter in a skillet over medium-high heat. Add beef and garlic; cook until beef is browned on all sides. Transfer beef and garlic to the slow cooker; keep drippings in the skillet.
3. 3 Return the skillet to medium-high heat; add coconut milk, peanut butter, and curry powder. Cook and stir until peanut butter melts; pour into the slow cooker. Stir beef broth, fish sauce, and brown sugar into the slow cooker.
4. 4 Cover slow cooker; cook on Low until beef is fork-tender, 4 to 6 hours. Stir peanuts into curry about 30 minutes before serving.

By noogie01

Ingredients

• ✓ beef chuck
• butter
• potato
• mushroom
• onion
• carrot
• garlic
• beef broth
• worcestershire sauce
• tomato paste
• salt
• black pepper
• rosemary

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Melt butter in the pot. Cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
3. 3 Return all beef chuck cubes to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary.
4. 4 Close and lock the lid. Select Meat/Stew function, according to the manufacturer's instructions; set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method, according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ beef chuck
• vegetable oil
• onion
• garlic
• chorizo sausage
• kidney bean
• tomato
• water
• tomato paste
• chipotle chile
• adobo sauce
• tomato juice
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir beef chuck until browned on all sides, about 5 minutes. Add onion and garlic; cook and stir until softened and fragrant, 3 to 5 minutes. Transfer mixture to a slow cooker.
2. 2 Cook and stir chorizo in the same skillet until browned and crumbly, about 5 minutes. Transfer to the slow cooker. Add kidney beans and diced tomatoes to the slow cooker; fill an empty can with water and pour in over the beans. Stir in tomato paste and chipotle chile peppers. Pour in enough tomato juice to fill the slow cooker.
3. 3 Cook on Low until beef is very tender and sauce is thick, 5 to 7 hours.

By BMannnn

Ingredients

• ✓ beef chuck
• shallot
• garlic
• ginger
• galangal
• serrano chile pepper
• fresno chile pepper
• red pepper flakes
• coriander
• turmeric
• cardamom
• nutmeg
• vegetable oil
• coconut milk
• tamarind paste
• brown sugar
• lemongrass

Instructions

1. 1 Cut beef chuck into 2-inch pieces.
2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Ingredients

• ✓ beef chuck
• white vinegar
• garlic
• ginger paste
• yogurt
• salt
• black pepper
• red pepper
• vegetable oil
• onion
• tomato
• water
• cilantro

Instructions

1. 1 Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
2. 2 Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
3. 3 Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

By Toast2U

Ingredients

• ✓ beef chuck
• vegetable oil
• all-purpose flour
• garlic powder
• salt
• black pepper
• onion
• potato
• carrot
• celery
• beef broth
• all-purpose flour
• water

Instructions

1. 1 In a large pot heat oil over medium high heat. In a resealable plastic bag mix together the flour, garlic powder, salt and pepper. Add a small handful of meat at a time and shake until well coated; brown in hot oil, about 1 minute per side. Remove the browned meat and continue until all the meat is browned.
2. 2 Lower heat to medium and add onions. Brown onions on both sides, about 3 minutes per side, then remove from pot and set aside. Drain excess fat from pot.
3. 3 To pot add potatoes, carrots, celery, reserved onions, browned meat and broth. Stir all together and bring to a boil. Reduce heat to low, cover and simmer for 2 hours, stirring occasionally.
4. 4 For a thicker broth: 1/2 hour before stew is done, combine 3 tablespoons flour and water in a small bowl and mix well, then slowly stir mixture into stew.

By Margo

Ingredients

• ✓ beef chuck
• olive oil
• onion
• cumin
• black pepper
• tomato paste
• carrot
• green bell pepper
• potato
• celery
• water
• salt
• parsley
• garlic
• chinese noodle

Instructions

1. 1 Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
2. 2 Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
3. 3 Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

By dilyadavid

Ingredients

• ✓ beef chuck
• bacon
• salt
• black pepper
• onion
• garlic
• dark beer
• tomato paste
• carrot
• celery
• thyme
• sugar
• black pepper
• chicken stock
• potato

Instructions

1. 1 Gather all ingredients.
2. 2 Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off the heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
3. 3 Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under the skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in the stew pot with bacon, leaving fat in the skillet.
4. 4 Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
5. 5 Cook garlic with onions until soft, about 1 minute. Pour beer into the skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid.
6. 6 Pour cooking liquid from the skillet into the stew pot. Stir in tomato paste, carrots, celery, thyme sprigs, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
7. 7 Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot.
8. 8 Simmer stew until beef is fork-tender, about 2 hours.
9. 9 Stir stew occasionally and skim fat or foam if desired.
10. 10 Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
11. 11 Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

By John Mitzewich

Ingredients

• ✓ beef chuck
• olive oil
• salt
• pepper
• onion
• carrot
• celery
• garlic
• cilantro
• oregano
• chicken broth
• tomato
• lentil
• parsley
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat until it begins to smoke. Season beef with salt and pepper, then gently add to the pot until browned on all sides, about 8 minutes. Transfer beef to a plate and reserve remaining oil in the pot.
2. 2 Add onion, carrots, celery, garlic, cilantro, and oregano to the pot; cook and stir until onion has softened and turned translucent, about 8 minutes.
3. 3 Pour in chicken broth and tomatoes, then return beef to the pot and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until beef is beginning to turn tender, about 1 hour.
4. 4 Add lentils, then cover and simmer until lentils are tender, about 40 minutes. Season again with salt and pepper, then stir in parsley. Sprinkle with Parmesan cheese to serve.

By KELLY614

Ingredients

• ✓ beef chuck
• salt
• black pepper
• vegetable oil
• garlic
• white vinegar
• oregano
• salt
• thyme
• rosemary
• black pepper
• bay leaf
• red pepper flakes
• chicken broth
• ciabatta roll
• giardiniera
• parsley

Instructions

1. 1 Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
2. 2 Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
3. 3 Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
4. 4 Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
5. 5 Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
6. 6 Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
7. 7 Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

By John Mitzewich

Ingredients

• ✓ beef chuck
• cayenne pepper
• marjoram
• parmigiano-reggiano cheese
• rigatoni
• red onion
• yellow onion
• bay leaf
• tomato paste
• white wine
• black pepper
• carrot
• celery
• kosher salt
• salt pork
• pancetta
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add pancetta and cook until most of the fat is rendered, about 6 minutes. Transfer to a plate with a slotted spoon.
2. 2 Add beef chuck and 2 teaspoons salt to the pot. Increase the heat to high; cook and stir until browned and any liquid released begins to evaporate, 10 to 15 minutes.
3. 3 Reduce the heat to medium-high. Add cooked pancetta, celery, carrots, remaining 1 teaspoon salt, and pepper; cook and stir for 5 minutes. Add white wine, tomato paste, and bay leaf; cook and stir for 2 to 3 minutes, scraping up the drippings from the bottom of the pan.
4. 4 Add yellow and red onions. Reduce the heat to medium, cover, and cook for 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again and cook for 30 more minutes.
5. 5 Stir, then reduce the heat to low. Keep uncovered and cook, occasionally stirring and skimming off any fat, until beef and onions seem to melt into each other, 8 to 10 hours. If the sauce is reducing too much, add water or broth as needed to maintain a sauce-like consistency.
6. 6 When the sauce is almost finished, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain.
7. 7 Add rigatoni to the sauce and cook until heated through. Garnish with Parmigiano-Reggiano cheese, marjoram, and cayenne.

By John Mitzewich

Ingredients

• ✓ beef chuck
• dill weed
• sausage
• carrot
• onion
• leek
• cabbage
• dill seed
• marjoram
• parsley
• black peppercorn
• salt
• bacon
• water
• sugar
• red wine vinegar
• beet

Instructions

1. 1 Combine 1/2 cup of the beets, the vinegar, and sugar in a small bowl; refrigerate, covered, overnight. Refrigerate remaining beets.
2. 2 Place beef, water, bacon, salt, peppercorns, parsley sprigs, marjoram, and dill seeds (or basil leaves) in Dutch oven. Heat to boiling. Reduce heat, simmer, partially covered, over medium heat until beef is tender (about 2 hours).
3. 3 Discard parsley sprigs. Add 3 cups beets, the cabbage, leeks, onions, carrot, and sausage; simmer, covered, over low heat 30 minutes.
4. 4 To serve, remove beef, bacon, and sausage; cut into 2-inch pieces. Return meats and reserved beet mixture to Dutch oven. Sprinkle with snipped dill. Pass sour cream.

By Robert Bodensteiner

Ingredients

• ✓ beef chuck
• olive oil
• onion
• garlic
• green chile pepper
• ginger
• cardamom seed
• clove
• cinnamon stick
• cumin
• coriander
• turmeric
• garlic powder
• cayenne pepper
• water

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2. 2 Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
3. 3 Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
4. 4 Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.

By Maisha Dewan

Ingredients

• ✓ beef chuck
• beef stock
• basil
• vegetable soup mix
• mushroom stem and piece
• beef stock concentrate
• onion
• corn
• celery
• carrot
• potato
• water
• tomato soup
• red wine
• vegetable oil
• black pepper
• salt
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, salt, and black pepper in a large resealable plastic bag; place beef into the bag in batches, shaking to coat.
3. 3 Heat oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef in hot oil until evenly browned, about 5 minutes. Transfer beef to a plate.
4. 4 Pour red wine into the pot, scraping any browned bits from the bottom. Return beef to the pot and add tomato soup, water, potatoes, carrots, celery, corn, onion, beef stock concentrate, mushrooms, vegetable soup mix, and basil; bring to a boil. Cover the pot.
5. 5 Bake in the preheated oven for about 1 hour. Add beef stock to the pot. Continue to bake until beef is very tender, about 1 hour more.

By Stan