Easy Beef Recipes for Busy Times

By Brenda Hyde

With the kids back in school, and the holidays around the corner we need some easy, satisfying meals for the whole family. Beef roasts are a great buy, and these easy recipes are slow cooked, so even the tougher cuts of roast will turn out tender. I like to serve these on busy days when I am getting ready for company or running errands. I know there will be a nutritious hot meal ready and waiting, even if things don't go as planned!

Crock Pot Tender Roast

Ingredients:

3-4 pound Beef Roast

1 pound carrots

4 or 5 potatoes, peeled and halved

thyme (dried or fresh)

herb, regular or wine vinegar

salt, pepper

1/2 onion

Brown your roast in a skillet and season with salt and pepper on each side. Turn off burner, and prepare vegetables. Peel and halve potatoes, peel and quarter carrots. put a 1/2 cup water in bottom of the crock pot, add carrots and potatoes. Set roast on top, if it is too large you may cut it to fit.Drizzle about a tablespoon of the vinegar slowly over the roast, sprinkle a teaspoon of fresh of dried thyme over the roast. Cook on high for about 6 hours. Serve with rolls or bread. Note: Be sure to save all leftovers, including the broth that forms for the next recipe.

Quick Vegetable Soup

Ingredients:

1 quart beef broth (left from the roast combined with water or add canned broth if necessary)

1 cup tomato sauce

1/2 cup minced onion

1 cup cabbage

2 cups mixed vegetables of your choice

1/2 teaspoon dried basil, thyme or oregano (or mixed)

1/8 tsp. pepper

1/4 cup uncooked small pasta shells or noodles

1 cup leftover shredded or cubed roast beef

In a large pan bring everything but the pasta or noodles to a boil. Add pasta and simmer 10 minutes or until tender. Add meat and heat through. This is good with garlic bread. This can easily be put in a crockpot on low around lunch time and be ready by supper. Save the noodles or pasta out until the last 1/2 hour.

Beef Stew

Ingredients:

4 tbls. oil

1 clove garlic, split

1/2 onion, sliced thin

1/3 cup flour

1 1/2 cup salt

1/2 tsp. thyme

1/4 tsp. pepper

3 pounds beef roast cut into 1 inch cubes

3 cups beef broth

4 carrots, sliced

10-15 fresh mushrooms (halved)

Heat oil, and sautÃ© garlic and onions. Remove. Mix together flour, salt and pepper. Dredge meat in flour mix and brown well in the oil (add more if necessary). Return onion and garlic to pot. Add carrots, beef broth and thyme plus wine if you are using. Simmer, covered for one and 1/2 hours or until tender. SautÃ© mushrooms in 1 tbls. butter for 5 minutes. Add to meat and mix gently. Simmer for 10 more minutes on very low heat. Serve with fresh French bread, and a salad. You can also serve over biscuits, noodles or rice.

Note: This recipe can be put in the crock pot also, and cooked on high for about 6 hours, adding the mushrooms at the last 15 minutes or so.

Shredded Beef Barbecue

Ingredients:

Any size beef roast

small onion sliced thin

Your favorite barbecue sauce to cover

oil

Cut the roast into 1-2 inch cubes. Heat oil in a large skillet. Place cubes in the oil and brown on all sides. Transfer to crock pot. In the same skillet cook the onions until soft and slightly browned. Add to meat. Pour into barbecue sauce until the meat is covered. Cook on high for about 4-5 hours, then break chunks up with a wooden spoon. Continue to do this for about 2 more hours. If the meat starts to look dry, add more sauce or a small amount of water. Meat is done when completely broken up and shredded. Serve on rolls or hamburger buns.

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her
husband and three kids. She is also editor of StandBesideHer.com and has a family friendly blog, On the Front Porch.

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