A little effort, but totally worth it! Thanks to Chef Dwight Smith for the recipe!
Beef is the culinary name for meat from cattle. Beef can be harvested from bulls, heifers or steers.
This is a classic but always welcome on a winter day. Thanks to Chef Michael Symon
Delish and feeds a group. There likely won’t be left overs. Thanks to my friend Ashley!!
Tender crispy beef….same as Chinese restaurant! Thanks to Maggie Zhu!
This is awesome for a crowd as you can be socializing while it does its thing in the oven! Thanks to https://Best of Bridge series
Tender smokey beef! Takes all day, 8 – 10 hours is best. Thanks to https://thespruce.com
Sauce is made from scratch, it is amazing! You can use fresh pasta (see recipe on Oliver Eats) or purchased lasagna noodles. You can either […]
Stew recipe from my mom that I just love. Simple, but delicious flavours. Thanks to my mom for the recipe!
Such a delicious and comforting classic Thanks to Gordon Ramsay for the recipe!
It takes a bit of time, but it’s worth it! Thanks to allrecipes for the recipe!
Sauce is thick and yummy on rice or potatoes! Thanks to Anne Burrell / The Food Network
Easy and tasty! You can use beef short ribs or flank steak. Thanks to Hello Magazine.
This is the best beef stroganoff I’ve ever had. Also, I don’t like mushrooms, so I leave them out. Definitely add them if you like […]
A great slow cooker recipe for an easy meal!
A hearty stew for cold winter nights Thanks to Jamie Oliver for the recipe!
This recipe comes from my Dad’s aunt. It has definitely stood the test of time!!
Serves two with leftover red onions
Fine Cooking, the rub and sauce will serve 2 flank steaks.
Makes a lovely sauce..good with small roasted potatoes or rice. You will want to lick every drop!
A work in progress. Feel free to modify to suit your tastes.
The best beef recipe ever! Thanks to my friend Jean Hamilton for sharing.
This is an old Brumfit family recipe…handed down through the generations. Still yummy! Great with rice and a salad.
(1 hour at 350F) 8 hours
(Cook 1 hour per kg)
(Marinate for at least 8 hours)