Stew meat, mixed vegetables and egg noodles are combined in a beef broth base in this family-pleasing dish which can be completed in less than an hour.
This here's a great marinade for any cut of beef, but I like to use it on steak. It contains basic ingredients that, when combined and allowed to blend, will give you a tender, juicy piece of meat every time.
This recipe couldn't be much easier. Simply combine all ingredients and cook for 3 hours, then shred the meat. Serve it on buns of your choice...and then sit back and take in the compliments!
Left over turkey meat joins forces with peas, carrots, and green beans in a savory pot pie. The recipe makes 2 pies to feed a good-sized family or to have a pie for later.
Whole green chiles hug the chicken thighs and impart a mild, roasted flavor to both the meat and broth. The chiles used in this recipe come 3 per 4-ounce can.
My dad-a big steak lover-got this recipe form a friend, and now we never eat steak without using this marinade. It makes the meat so juicy and adds a great flavor.
This relish-like salsa recipe has hot, smoky flavor from chipotle peppers. Serve the salsa with chips as an appetizer or snack or use it to top grilled meat or chicken.
Stewing meat is browned and braised in red wine with carrots, garlic, onions, and herbs. Mushrooms and more onions are added for the last half hour of cooking.
Eye of round roast is roasted at 500 degrees F. This recipe takes a very tough piece of meat and makes it so tender and delicious. The easiest roast you'll ever cook!
Carrots, potatoes, mushrooms, onions, and celery are cooked along with the meat in a mixture of dried onion soup mix and condensed golden mushroom soup.
Ground beef, onion, green pepper, and ketchup are seasoned with garlic powder and sweetened with brown sugar to make this hearty meat filling. Serve on hamburger buns.
