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Oven Roast Beef Stuffed with Mushroom Barley Risotto
With beef tenderloin and a rich risotto made from barley and mixed mushrooms, this recipe is a showstopper. To simplify meal-planning, make the risotto ahead and store covered tightly in the fridge for up to 3 days. The recipe makes 5 cups of risotto which is plenty for stuffing the roast with 3 cups remaining that can be served as a meal unto itself or as a side along with the roast.
Cheeseburger Roll Ups
No problem getting the family to the table when you make these super simple Cheeseburger Roll-ups. This is a perfect weeknight recipe.
Mixed Herb Pesto Stuffed Braised Beef
This stuffed, rolled beef tenderloin is the perfect entertaining recipe. The simple pesto recipe can be made ahead and stored in the fridge. Roll up the tenderloin like a jelly roll and tie with butcher twine every couple inches to secure the roll.
Speedy Pasta Pie
Simple as pie… This recipe is way faster to make than lasagne, and you have the option of making two pans, so you can freeze one for a future meal (baking from frozen for about 1-1/2 hours). You can also assemble it ahead and refrigerate to bake later, baking for 10 minutes longer. When baked in a single lasagna pan, this recipe is perfect for potluck and buffet-style dinners.
Two-Chili Beef Pot Roast with Roasted Salsa
Pot roast on the barbecue is easy and delicious. Take the heat out of the kitchen by turning your barbecue into an oven by using the indirect heat method. Heat is placed either to one side or to both sides of the food allowing for even heat and cooking. This barbecue braising method is perfect for cuts of beef that require a longer cooking time.
House-Smoked Beef Brisket
Most people don’t have a backyard smoker, so this recipe, while unconventional, allows anyone with a regular kitchen stove to produce a brisket with a natural wood-smoke flavor. Note that your house will smell like smoked meat for a couple of days afterward, but that’s not the worst problem to have.
Canada Beef Blade Steak Chili
This easy and tasty beefy chili developed by Ted Reader the ‘Godfather of the Grill’ is a perfect recipe for big games, ice skating or relaxing Sundays. You can do it old school in a cast iron crock over an open fire like Ted does, or you can use a slow cooker or instant pot (check the size of your appliance first – you may need to half the recipe).
Beef and Beet Borscht
Thanks to Sage Watson, Olympic Hurdler, for sharing her Mom’s Beef and Beet Borscht soup recipe. “One of my all time favorite things my mom has taught me to make: Beef Borscht. It’s my go to soup even when it’s 110F outside while training in Arizona. You can enjoy it hot or cold!”
Big Batch Italian Stromboli
Stromboli is like the rolled-up cousin of pizza – its easy to eat with your hands so kids love it! This recipe uses pre-made pizza dough. But bread dough can be used as well. It’s a perfect brunch idea or simple. This Big Batch recipe created by Andrea Buckett Cooks is a simple dish that will feed a crowd.
Big Batch Mini Mexican Meat Loaves
Comfort food with a twist! This make-ahead big batch beef recipe takes the stress out of the weeknight rush. Just 10-12 minutes from the freezer and a delicious meal is on the table fast!
Big Batch Beef and Cheddar Sheet Pan Omelette
This big batch recipe makes a great breakfast-for-dinner or just freeze ahead for a grab-and-go breakfast sandwich that’s fast, nutritious and delicious!
Stuffed and Rolled Roast Beef
Less than premium beef roasts can still be amazing for special times by with this simple technique of cutting, filling, rolling and tying before cooking. Roast beef done this way is a real show-stopper and sure to spark some lively dinner conversation!
Cincinnati Chili
Cincinnati Chili is a soupier version compared to traditional chili and has Mediterranean/Greek seasonings such as cinnamon, allspice and paprika. It is also made without beans and is served over spaghetti topped with diced white onion and lots of shredded Cheddar. A dish originating by immigrants to Cincinnati, it is often used to top hot dogs (as Coney dogs) and can be served with oyster crackers.
Beef with Peanut Stew (Mafe)
Chef Raquel Fox shares this quintessential West African Senegalese stew–a simple braise that’s simply divine. Hearty Canadian Beef Pot Roast is cut into chunks and slowly in a tasty and spicy tomato-based peanut sauce to make this soul-satisfying stew. Serve the stew over fluffy steamed rice.