Ginger and Tomato Beef Short Rib Stew

Beef simmering short ribs make a flavourful stew when slow-cooked gently with root vegetables and aromatic Asian spices. You can replace the white turnips with about one-quarter of a small rutabaga, sliced thinly into bite-size pieces. Note: For this slow-cooker version, be sure to slice the turnips thinly.

Sweet-and-Sour Beef Stir-Fry

To-do list: Adults: Slice beef. Cut vegetables. Measure sauce ingredients. Cook stir-fry. Prepare rice or noodles. Children: In large bowl or cold water or while standing on stool at sink, wash vegetables. Peel carrot. Wipe all sides of mushrooms with damp paper towel. Grasp tips of snow peas with fingers and pull off strings. In large measuring cup, whisk sauce ingredients together.

Slow Cooker Rare Beef Pho

The essence of this Vietnamese pho lies in the long-cooking, rich beef broth which forms the base of the soup - the slow cooker is the ultimate tool for the task. Fresh, vibrant garnishes, like bean sprouts, assorted fresh herbs such as mint, cilantro and basil, thinly sliced onion, chilies and lime wedges, make each and every bowl of soup unique. Serve them at the table in separate bowls so each person can create the pho of their dreams.

Beef Pot Roast with Really Good Gravy

When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.

Old-Fashioned Beef Stew with Winter Vegetables

There are few things more satisfying than a lusty beef stew to greet family or friends at the end of the day. This recipe had its origins in the good old-fashioned cooking that has come out of Bessie Babb's kitchen in Sebringville, Ont. This stew can be made in two stages: Brown and simmer the meat one day; add the vegetables a day or two later. Serve with a piquant cabbage, apple and cauliflower salad and a light dessert.

Peter Gzowski's Favourite Beef Stew

Back in 1992, Ottawa-based Trillium Cooking School owner Pam Collacott and Canadian Living food editor Elizabeth Baird assisted Peter Gzowski at the Ottawa International Wine & Food Show where, as master teacher, he prepared Peter's Favourite Stew. Previous to the cooking class, The Canadian Living Test Kitchen has taken his charming instructions (no measurements) and converted them into the tested recipe you see below. Later, at the behest of one of Peter's fans, we also tried the recipe with caribou and found it worked exactly the same as beef, and, what is so important, was received with acclaim by members of the test kitchen and our guests. Of course Peter poo pooed the idea of measuring and suggested times, but when you want to reproduce the taste that won his stew so many fans, you can't go wrong with a well tested recipe.

BEEF WELLINGTON

Beef Fajitas

One of our popular fast foods, this doesn't need any accompaniments.

Beef Wellingtons

Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.

Beef Borscht

This is an adaptation of a family favourite that Adell's mother-in-law, Helen Shneer, has been making for years – always to rave reviews. Serve with Onion Bialys.