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Articles by Beef Recipes
Vietnamese beef and lettuce wraps recipe
For the marinade, put the steak into a large bowl, add the remaining ingredients and mix until coated evenly. Cover the bowl with cling film and leave to marinate in the fridge for at least two hours, or overnight if possible. When you’re ready to prepare the meal, add the dipping sauce ingredients to a small pan over a medium heat. Stir until the sugar dissolves.
St. John's Stout Stew
St. John’s Stout Stew. The perfect St. Patrick’s Day meal with local root vegetables and a gravy enriched with Yellowbelly Brewery’s St. John’s Irish Stout! If a good beer makes a good stew then a great beer must make a great stew. Since sampling local St. John’s Stout from Yellowbelly microbrewery, I have been planning a version of Irish stew using this dark, flavourful beer to test this very thesis.
St. John's Stout Braised Beef Ribs
St. John’s Stout Braised Beef Ribs. Fall off the bone, slow-cooked, tender, braised beef ribs that make their own gravy. I don’t know that there is a better comfort food than slow braised beef ribs with good mashed potatoes. These are a particular favorite of mine, taking inspiration from a great stew I created using a local microbrewery stout beer; St. John’s Stout Stew. I’ve used the same method and flavourful ingredients to create these perfect, tender, rich tasting, slow cooked ribs.
Hearty Vegetable Beef Stew
This post may contain affiliate links. Please view my disclosure page for more information. If you like this recipe, please share! When it’s cold outside you want a comforting meal, at budget prices, this Hearty Vegetable Beef Stew will warm you right up. It’s easy to make and, with a bit of advance prep work, gets dinner on the table in no time. Pin Hearty Vegetable Beef Stew to make later.
Dijon Balsamic Marinated Steak
Dijon Balsamic Marinated Steak. A simply marinade for grilled steak that infuses plenty of flavour into the beef before grilling to tender perfection. Dijon Balsamic Marinated Steak I am a bit of a steak purist at heart. Most often, I enjoy my steak well seasoned with kosher salt and plenty of freshly ground black pepper and that’s perfectly delicious, thank-you very much. Sometimes though, especially when we are having guests, I will use this very simple marinade.
Curry Beef Triangles
Curry Beef Triangles. Based upon a favourite Chinese restaurant appetizer, I bake these instead of frying and turn them into party finger food. Our favourite Chinese restaurant here in St. John’s makes a fried version of this recipe. This is not their recipe however, it is just my best guess for the ingredients and amounts, to replicate their flavour. My son and I love these in particular. We always seem to be reaching for the last one left from our order. He is younger and quicker, so he mostly wins.
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