This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Our tender beef Stroganoff can be made in less time but with just as much flavour as the classic Russian version. Seared steak, folded in near the end, is our sneaky cheat.
This salad is crunchy, chewy, sweet and savoury. Fresh corn kernels make all the difference in this hearty beef salad.
Dill isn't usually associated with Chinese cooking, but here it is used by the handful to blend wonderfully with the beef.
Joan uses leftover beef pot roast and gravy and cooked vegetables to make this pie. You can also combine and cook diced carrots and peas to make 2 cups (500 mL) or used frozen vegetables instead.
This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The trick to cooking it is to cook the beef until quite dry and crispy but not overcooked and burnt. It should be similar in texture to beef jerky, only more tender, so test the strips as you cook them.
Many traditional borschts contain beets, which are medium GI, so using beef instead lowers the GI and adds texture, some iron and protein, which may keep you feeling full longer.
A bit like mini sandwiches with a creamy filling, these intriguing bites taste best made with rare roast beef.
Lettuce makes a healthy, crunchy wrap for this slightly hot, flavourful beef mixture to serve with rice. For less heat, reduce the chili sauce to 1 tsp (5 mL).
November nights are meant for enjoying the rich flavours of a stew made from root veggies and tender beef and topped with an epic potato crust.
