Best 20 Beef Vegetables Recipes

BEEF STEW WITH ROOT VEGETABLES

Steps:

• Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
• Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

STIR FRY BEEF AND VEGETABLES

Steps:

• Toss beef in bowl with soy sauce and sherry.
• Cover and marinate for 30 minutes.
• Heat oil in wok, or wide frying pan.
• Add garlic and ginger and saute over high heat.
• Add drained beef (reserve marinade).
• Stir fry until meat is brown.
• Add scallions, celery, carrots, broccoli and mushrooms.
• Cover and steam about 5 minutes.
• Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
• Heat to boiling.
• Cook until thickened.
• Serve over rice.

BEEF STEW WITH ROOT VEGETABLES - PIONEER WOMAN

Steps:

• Trim any excess fat off the beef and cut into 2" cubes.
• Heat the oil and butter in a pan. I use a Dutch oven.
• Season beef with salt & pepper. Add beef to hot pan and brown the beef.
• Remove the beef from the pan, (I moved the beef to the outsides of the pan) throw in the garlic and onions and cook until softened, about 3 minutes.
• Pour in the beer, 1/2 of beef broth, (I started with 1/2 the beef broth and added more when necessary, I only used 2 cups total)
• Add Worcestershire sauce, tomato paste, sugar, paprika.
• Return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. *This may take longer depending on how large your beef chunks are.
• If the liquid level gets too low, add more broth as needed.
• About 30-45 minutes before the beef is tender, add the carrots, potatoes, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
• If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour / Wondra. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
• To finish, add the parsley and stir through the stew.

BEEF WITH VEGETABLES

Steps:

• In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
• Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

BEEF STEW WITH WINTER VEGETABLES

Steps:

• In a large bowl, toss beef with flour; season with salt and pepper. In a large (at least 7-quart) Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high. Working in two batches, shake off excess flour, and sear beef on all sides until browned, 8 to 10 minutes (use more oil for second batch, if needed). Transfer beef to a plate, and set aside (reserve pot).
• Add onion, celery, and garlic to pot; cook, stirring occasionally, until softened, 3 to 5 minutes. Add tomato paste, and cook, stirring, until slightly darkened, 1 to 2 minutes. Add wine, and cook, scraping up browned bits from bottom of pot, until liquid is reduced by half, 2 to 3 minutes.
• Return browned beef to pot. Stir in tomatoes, thyme, bay leaves, and 8 cups water. Bring to a boil, reduce heat to medium-low, and simmer, partially covered, stirring occasionally, 2 hours. (If liquid reduces too quickly, add a little more water.)
• With tongs or a slotted spoon, transfer beef to a large bowl. Pass remaining contents of pot through a fine-mesh sieve into another bowl; discard solids. Return beef and strained liquid to pot; stir in winter vegetables. Simmer over medium-low, partially covered, until beef and vegetables are fork-tender, 1 to 1 1/2 hours more, stirring occasionally.

SLOW COOKER BEEF WITH ROOT VEGETABLES

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

ITALIAN BRAISED BEEF WITH ROOT VEGETABLES

Steps:

• For Yia Yia's Sunday sauce: Heat the oil in a 4-quart saucepan or large Dutch oven over medium heat. Brown the beef bones. Add the onions and cook until translucent, 2 minutes. Add the salt and garlic and cook until everything is soft but not browned, about 3 minutes. Squeeze the tomatoes one by one into the pan, pulverizing them by hand, and pour in their juice, too. Add the wine, oregano, red pepper flakes, if using, black pepper and bay leaf. Bring the sauce to a simmer, and then reduce the heat to its lowest possible setting, and continue to cook for 8 hours. The sauce should reduce by about one-third. Taste for seasoning and add more salt if necessary. Remove the bones and bay leaf. Set aside 2 cups. If not using the remaining sauce right away, let it cool, then cover and refrigerate for up to 1 week or freeze for up to 2 months. Yield: 8 cups.
• For the braised beef with root vegetables: Preheat the oven to 300 degrees F. Sprinkle the meat liberally with salt and pepper as much as 1 day in advance. (Cover and refrigerate it if doing so and take the meat out of the fridge 30 minutes before cooking.) Heat the oil in a large Dutch oven over high heat. When the oil is on the verge of smoking, sear the meat for about 2 minutes per side. Move the meat to the side (or remove it from the pot altogether if necessary), and add the carrots, celery root and onions. Brown the vegetables for about 3 minutes, and then add the garlic and cook for 1 to 2 minutes longer. Pour in the wine and deglaze the pot, scraping up the browned bits on the bottom. Add Yia Yia's Sunday Sauce, 1 cup water and the bay leaves (and the pot roast if you removed it). Bring the liquid to a simmer and taste for seasoning. Add more salt if necessary. Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during cooking time. When almost ready to serve, make the rigatoni, if using. Boil in salted water according to package directions until al dente. Discard the bay leaves before serving. Transfer the meat to a cutting board and slice into bite-size pieces, or shred with 2 forks. Return the meat to the pot of sauce along with the drained rigatoni. Toss to coat, and serve.

CURRIED BEEF WITH WINTER VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
• Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
• Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
• Bake in preheated oven until heated through, about 1 hour.

BEEF CARBONNADE WITH VEGETABLES: BELGIAN BEEF STEW

Steps:

• 1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
• 3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
• 4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
• 5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.

SPICED ROAST BEEF AND VEGETABLES

Steps:

• Preheat oven to 350°F. Place first 3 ingredients in heavy small plastic bag. Using meat mallet or rolling pin, crush spices. Transfer crushed spices to small bowl; mix in salt, ginger and cayenne.
• Toss potatoes, carrots and 3 tablespoons oil in large bowl. Sprinkle with salt and pepper. Spread vegetables in large roasting pan. Roast 30 minutes.
• Meanwhile, using tip of knife, make several slits in roast; insert garlic into slits. Brush roast with remaining 1 tablespoon oil. Rub spice mixture over roast.
• Push vegetables to sides of pan, leaving space in center. Place roast in center of pan. Roast until meat thermometer inserted into center of meat registers 125°F for medium-rare, about 1 hour. Transfer roast to platter. Tent with foil. Increase oven temperature to 450°F. Spread vegetables in pan; continue roasting until vegetables are tender and brown, about 10 minutes. Sprinkle with cilantro.
• Surround roast with vegetables. Cut roast into thin slices and serve.

CORNED BEEF AND MIXED VEGETABLES

Steps:

• Place corned beef and enclosed seasoning packet in an 8-qt. Dutch oven. Cover with water and bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is tender. Add potatoes, carrots, celery, celery leaves and turnips; return to a boil. Reduce heat; cover and simmer for 20 minutes. Add cabbage, beans and corn; return to a boil. Reduce heat; cover and simmer 15-20 minutes or until vegetables are tender.

SLOW-COOKER TERIYAKI BEEF AND VEGETABLES

Steps:

• In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
• Cover; cook on Low heat setting about 6 hours.
• About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
• Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

MOIST SLOW COOKER ROAST BEEF WITHOUT VEGETABLES

Steps:

• Rub beef roast with garlic salt and black pepper. Place the roast in the bottom of a slow cooker.
• Mix Worcestershire, soy sauce, and red wine vinegar together; pour over the beef roast. Sprinkle onion soup mix over the beef. Pour water into the slow cooker around the roast, not over the top.
• Cover and cook on Low until no longer pink in the center and fork-tender, 4 to 6 hours.
• Transfer the sauce from the slow cooker into a saucepan on the stove. Heat over medium heat until bubbling and mix in cornstarch to thicken.

BEEF BARLEY SOUP WITH ROASTED VEGETABLES

Steps:

• In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BEEF STEW WITH VEGETABLES

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

OLD-WORLD CORNED BEEF AND VEGETABLES

Steps:

• In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender., Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables.

QUICK-BRINED CORNED BEEF AND VEGETABLES

Steps:

• In a large pot, bring 2 quarts water to a boil. Add kosher salt, pink curing salt, sugar, and spices; remove from heat and stir until both salts and sugar have dissolved. Let cool completely. Place brisket in a nonreactive container just large enough to hold it; pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover and refrigerate 5 days.
• Remove brisket; discard brine. Rinse brisket and place in a large pot. Add enough water to cover by 2 inches. Add halved onion, celery, and halved carrot; bring to a boil, then reduce heat to medium-low, cover, and simmer until very tender, 3 to 3 1/2 hours.
• Meanwhile, set a steamer in a large saucepan. Add enough water to reach the bottom of steamer and bring to a boil. Add turnips, reduce heat to medium-low, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with small carrots and parsnips (together), steaming until tender, 10 to 12 minutes. Transfer to bowl.
• Transfer beef to a cutting board. Tent with foil to keep warm. Strain broth through a fine-mesh sieve. Return all but 4 cups broth to pot; bring to a boil. Add cabbage, quartered onions, and parsley sprigs; simmer until very tender, about 35 minutes.
• Meanwhile, in another pot, combine reserved 4 cups broth and potatoes. Bring to a boil, then reduce heat to medium and simmer until potatoes are tender, about 25 minutes. Strain (reserving broth), then toss potatoes with butter and chopped parsley; cover to keep warm. Add turnips, carrots, and parsnips to pot with cabbage mixture; cook until warmed through, about 10 minutes.
• Remove and discard parsley sprigs; transfer vegetables to a platter with potatoes, reserving broth. Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with reserved broth and horseradish sauces.

SLOW-COOKER BEEF ROAST AND VEGETABLES WITH HORSERADISH GRAVY

Steps:

• With tip of knife, make cuts in top of beef roast; insert garlic slivers. Spread beef with 1 tablespoon of the horseradish. Sprinkle with 1/2 teaspoon of the gravy mix. Place beef in 3 1/2 or 4-quart slow cooker. Arrange carrots around beef. Top with potatoes and celery.
• In small bowl, combine 1/2 cup water, remaining gravy mix, salt and pepper; mix until well blended. Pour over vegetables.
• Cover; cook on Low setting for 8 to 9 hours.
• Just before serving, remove beef and vegetables from slow cooker; place on serving platter and cover to keep warm. In medium saucepan, combine cornstarch, 3 tablespoons water and remaining 2 tablespoons horseradish; blend well. Pour juices from slow cooker into cornstarch mixture; mix well. Bring to a boil over medium-high heat, stirring constantly. Cut beef into slices. Serve beef with vegetables and gravy.

HOMEMADE CORNED BEEF WITH VEGETABLES

Steps:

• Make the brine: Bring water to a boil in a large pot. Add salts, sugar, and spices; remove from heat, and stir until salts and sugar dissolve. Let cool.
• Make the corned beef: Place brisket in a nonreactive container just large enough to hold it. Pour cooled brine over meat. Place 2 small plates on top to keep meat submerged; cover, and refrigerate for 2 weeks.
• Rinse brisket; discard brine. Place in a large pot. Add enough water to cover by 2 inches. Add onion, celery, and halved carrot, and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours.
• Set a steamer in a large saucepan. Add enough water to reach the bottom, and bring to a boil. Add turnips. Reduce heat, cover, and steam until tender, 8 to 10 minutes. Transfer to a bowl. Repeat with baby carrots, steaming 10 to 12 minutes. Add to turnips.
• Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, and simmer until tender, about 25 minutes. Add turnips and carrots, and cook until warmed through. Transfer vegetables to a platter; reserve broth.
• Trim excess fat from beef. Slice thinly against grain, and transfer to platter. Serve with broth and mustard.

HEARTY BEEF AND BARLEY SOUP WITH ROOT VEGETABLES

Steps:

• Heat 1 tablespoon oil over moderate heat in a large pot.
• Add the steak and brown well, stirring occasionally.
• Remove steak and leave the juice.
• Add the remaining teaspoon of oil, onion, bay leaf and caraway seeds.
• Cook for about 4 more minutes.
• Add the carrots, parsnips, turnip, rutabaga, barley, and thyme.
• Stirring constantly, cook for about 5 minutes.
• Stir in bouillon, water, tomato paste, salt, and pepper.
• Bring to a boil over high heat.
• Immediately reduce heat and simmer for 20 minutes.
• Discard bay leaf, stir in the spinach and serve.