Bonnies Roasted Beef With Vegetables Recipes

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ROAST BEEF WITH VEGETABLES



Roast Beef With Vegetables image

This roast beef is tender and juicy - the best we've ever had. Recipe source: The New High Altitude Cookbook

Provided by ellie_

Categories     Roast Beef

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 6

1 (6 lb) standing rib roast
2 cloves garlic, cut into slivers
2 onions, quartered
8 carrots, peeled and halved or 8 baby carrots
1 head cabbage, cut into 8 wedges
1 head cauliflower, cut into 8 wedges

Steps:

  • Preheat oven to 550-degrees F.
  • Using a sharp knife cut slits into beef and insert the garlic into the slits.
  • Place beef on a rack in a roasting pan.
  • Arrange vegetables around beef.
  • Add water (about 1-2 cups so vegetables don't burn and bottom of pan is covered).
  • Bake at 550 degrees F for 20 minutes.
  • Reduce heat to 300 degrees F.
  • Bake for 1 1/2- 2 hours (for rare about 1 1/2 hours, med about 2 hours, well-done for about 2 1/2 hours).
  • Open oven door and let roast sit another 20 minutes before carving.

Nutrition Facts : Calories 1215.8, Fat 100.3, SaturatedFat 41.3, Cholesterol 244.9, Sodium 265.3, Carbohydrate 19, Fiber 6.5, Sugar 9.7, Protein 58.6

ROAST BEEF WITH VEGETABLES



Roast Beef with Vegetables image

Roast Beef with Vegetables. A rib roast is not as tender as tenderloin, however it is very tasty and much cheaper.

Provided by SOSCuisine

Categories     Main courses/Entrées

Number Of Ingredients 13

2 carrots
2 potatoes
1 fennels
6 cloves garlic
1/4 cup olive oil
1 pinch salt
ground pepper to taste
1 kg cross rib roast (boneless)
2 tbsp Dijon mustard
aluminum foil
1 tsp honey
1/2 cup red wine
2 tsp whole-grain mustard

Steps:

  • Preheat the oven to 160°C/325°F.
  • Prepare the vegetables: Cut into uniform pieces approximately 1,5 cm thick.
  • Leave the garlic unpeeled.
  • Heat half of the oil in a large pan, add all the vegetables, except the garlic, then sauté over medium heat until they are golden-coloured, about 8 min.
  • Season with salt and pepper, then take the vegetables out of the pan and set them aside in a dish.
  • Pour the remaining oil in the same pan, then add the meat and sear it until it is brown on all sides, 8-10 min.
  • Transfer the meat to a baking sheet, then rub it with the Dijon mustard and season with salt and pepper.
  • Set the meat browning pan aside, without cleaning it, in order to keep the meat juices for the sauce preparation.
  • Place the vegetables and unpeeled garlic on the baking sheet around the roast.
  • Cook the meat and vegetables in the middle of the oven for about 50 min, or until a thermometer inserted in the meat reaches 70°C/160°F (which corresponds to medium doneness for a 1 kg roast).
  • Take the baking sheet out of the oven, transfer the meat to a cutting board, cover it with an aluminum foil and let it stand 10 min.
  • Turn off the oven then put the vegetables back in the oven.
  • Peel the garlic cloves, then mash them into a paste.
  • Heat the honey in the reserved meat browning pan over high heat.
  • Deglaze with the wine (optional), then add the whole-grain mustard and the mashed garlic.
  • Cook 1-2 min, with stirring.
  • Remove the string, then slice the meat across the grain.
  • Serve the slices on the warmed plates with the vegetables and top with the sauce.

Nutrition Facts : Calories 470 calories/serving, Fat 20

ROASTED VEGETABLE AND BEEF STEW



Roasted Vegetable and Beef Stew image

This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.

Provided by lisamarie

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h

Yield 4

Number Of Ingredients 14

2 pounds beef chuck roast, cubed
4 tablespoons olive oil
1 onion, chopped
¼ pound fresh mushrooms, sliced
4 carrots, coarsely chopped
4 large russet potatoes, cut into quarters
2 stalks celery, chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 cups beef broth
½ cup red wine
¼ cup tomato paste
salt and pepper to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
  • Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
  • Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
  • Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
  • Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.

Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g

BEST-EVER ROAST BEEF WITH VEGETABLES



Best-Ever Roast Beef With Vegetables image

Make and share this Best-Ever Roast Beef With Vegetables recipe from Food.com.

Provided by ImPat

Categories     Roast Beef

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

900 g rump steak (whole beef joint - 2lbs)
2 tablespoons Dijon mustard
2 tablespoons black pepper
400 g potatoes (new scrubbed - 14 ounces)
400 g butternut pumpkin (14 ounces, peeled, deseeded and cut into 2.5cm/1in cubes I personally prefer Queensland Blue, a firm)
3 tablespoons sunflower oil (or your choice oil)
1 tablespoon cornflour (cornstarch)
600 ml beef stock (1 pint)
4 parsley sprigs (to garnish)

Steps:

  • Preheat oven to 190°C.
  • Mix together the mustard and black pepper in a small bowl and then spread it over the beef joint.
  • Place the joint in a roasting pan/tin (my preference would be on a rack). cover with foil or a lid if your pan has one and bake for 45 minutes.
  • During this 45 minutes cook the potatoes and pumpkin in a pan of boiling water for 5 minutes and then drain (could be done in the microwave).
  • Put oil in a shallow sided baking tray and either heat up on the stove top or in the oven.
  • Once thoroughly heated (this gives you the least amount of fat in the vegetables), add the vegetables and turn/toss them in the oil until coated.
  • Place in the oven and roast for 15 minutes.
  • Uncover the beef and roast with the vegetables for a further 15 minutes.
  • Lift out the beef and vegetables and put the tin/pan on the stove top and stir the cornflour into the pan juices, then blend in the stock.
  • Bring to the boil, stirring until smooth.
  • Carve the beef into slices and serve with the vegetables and gravy and garnish with parsley sprigs.

Nutrition Facts : Calories 688.9, Fat 38.4, SaturatedFat 12.3, Cholesterol 137.3, Sodium 684.9, Carbohydrate 33.8, Fiber 5.3, Sugar 3.2, Protein 52

BONNIE'S NEW YEAR'S BEEF DIP



Bonnie's New Year's Beef Dip image

Slow cooked beef for sandwiches. Serve au jus with caramelized onions and horseradish sauce on crusty buns.

Provided by BONBUDGE

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 8

Number Of Ingredients 9

1 (4 pound) beef chuck roast
2 (10.5 ounce) cans water
1 (14 ounce) can beef broth
1 (10.5 ounce) can French onion soup (such as Campbell's ®)
⅔ cup reduced-sodium soy sauce
⅓ cup Worcestershire sauce
3 bay leaves, or more to taste
2 cloves garlic, minced
1 tablespoon dried rosemary

Steps:

  • Combine chuck roast, water, beef broth, onion soup, soy sauce, Worcestershire sauce, bay leaves, garlic, and rosemary in a slow cooker.
  • Cook on Low for 8 to 10 hours. Remove beef from cooking liquid and thinly slice.

Nutrition Facts : Calories 378.6 calories, Carbohydrate 7.8 g, Cholesterol 104.8 mg, Fat 24.8 g, Fiber 0.7 g, Protein 29.6 g, SaturatedFat 9.8 g, Sodium 1369.1 mg, Sugar 3 g

BONNIE'S SPARERIBS AND CABBAGE RECIPE - (4.8/5)



Bonnie's SpareRibs and Cabbage Recipe - (4.8/5) image

Provided by Caaren

Number Of Ingredients 4

2-3 lbs. country-style spare-ribs
1-2 onions
6-7 medium potatoes
Head of cabbage

Steps:

  • Cook spare ribs in a dutch oven, cover (just barely) with water. Boil gently for 1 - 1 1/2 hours. Slice onions and place on top of meat Peel potatoes, quarter them and lay on top of onions. Slice cabbage into 6-8 wedges, arrange on top of potatoes. Cover and simmer

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