Burgundian Beef And Beans Recipes

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BEEF AND BEAN BURRITOS



Beef and Bean Burritos image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves

Steps:

  • Preheat the oven to 170 to 180 degrees F.
  • In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
  • Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till its melted. Remove from the heat.
  • Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
  • When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
  • Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.

BEEF BURGUNDY I



Beef Burgundy I image

Succulent round steak is browned in olive oil, then simmered in beef broth and red wine. It's seasoned with marjoram and thyme and accompanied with fresh sliced mushrooms and onions.

Provided by Faith

Categories     100+ Everyday Cooking Recipes

Time 2h20m

Yield 7

Number Of Ingredients 11

2 tablespoons olive oil
2 pounds round steak, cut into small pieces
3 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups dry red wine
1 teaspoon salt
½ teaspoon dried marjoram, crushed
½ teaspoon dried thyme, crushed
¼ teaspoon ground black pepper
2 ½ cups sliced fresh mushrooms
3 onions, sliced

Steps:

  • In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides.
  • Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper.
  • Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally.
  • Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.

Nutrition Facts : Calories 256.7 calories, Carbohydrate 10.4 g, Cholesterol 44.7 mg, Fat 11.6 g, Fiber 1.5 g, Protein 18.1 g, SaturatedFat 3.4 g, Sodium 669.8 mg, Sugar 3.2 g

BEEF AND BEANS



Beef and Beans image

This deliciously spicy steak and beans over rice will have family and friends asking for more. It's a favorite in my recipe collection. -Marie Leamon, Bethesda, Maryland

Provided by Taste of Home

Categories     Dinner

Time 6h40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds boneless round steak
1 tablespoon prepared mustard
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 medium onion, chopped
1 teaspoon beef bouillon granules
1 can (16 ounces) kidney beans, rinsed and drained
Hot cooked rice

Steps:

  • Cut steak into thin strips. Combine mustard, chili powder, salt, pepper and garlic in a bowl; add steak and toss to coat. Transfer to a 3-qt. slow cooker; add tomatoes, onion and bouillon. Cover and cook on low for 6-8 hours. Stir in beans; cook 30 minutes longer. Serve over rice.

Nutrition Facts : Calories 185 calories, Fat 3g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 584mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

BEEF AND BROCCOLI WITH BLACK-BEAN GARLIC SAUCE



Beef and Broccoli with Black-Bean Garlic Sauce image

Better than takeout? We think so! What really sets this beef-and-broccoli stir-fry apart is the addition of black-bean garlic sauce, a rich and super-savory Chinese condiment made with fermented black beans, garlic, and chilis into a rich and super savory paste that soaks into this stir-fry with aplomb.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 30m

Number Of Ingredients 11

1 pound skirt steak, cut into 1/2-inch-thick slices
4 teaspoons cornstarch
1/2 cup low-sodium chicken broth
2 tablespoons minced fresh ginger (from a 2-inch piece)
2 tablespoons black-bean garlic sauce, such as Kikkoman or Lee Kum Kee
1 teaspoon sugar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
4 cups small broccoli florets (from 1 head)
3 scallions, white and light-green parts thinly sliced (1/2 cup), plus darker greens, sliced, for serving
Cooked rice, for serving

Steps:

  • Pat meat dry, then toss with 3 teaspoons cornstarch. Stir together broth, ginger, black-bean sauce, sugar, sesame oil, and remaining 1 teaspoon cornstarch in a bowl. Measure 2 tablespoons water in a separate small bowl and set aside.
  • Heat a large, heavy skillet (preferably cast iron) or wok over high for 3 minutes. Swirl in 2 tablespoons vegetable oil. Working in batches to avoid crowding pan, brown meat, about 1 minute per side. Transfer to a plate.
  • Swirl in remaining vegetable oil and add broccoli. Cook, stirring occasionally, until broccoli begins to brown, about 3 minutes. Add reserved water and toss until broccoli is bright green and tender, 1 to 2 minutes more.
  • Add white and light-green parts of scallion to skillet along with meat and any accumulated juices. Stir in black-bean-sauce mixture and toss until evenly coated and sauce has thickened, about 30 seconds. Serve with rice, sprinkled with scallion greens.

BEEF & BEAN BURRITOS RECIPE BY TASTY



Beef & Bean Burritos Recipe by Tasty image

Here's what you need: ground beef, taco seasoning, flour tortillas, refried bean, shredded mexican cheese blend

Provided by Claire Nolan

Categories     Lunch

Yield 6 burritos

Number Of Ingredients 5

1 lb ground beef
2 tablespoons taco seasoning
6 flour tortillas
16 oz refried bean, 1 can
1 cup shredded mexican cheese blend

Steps:

  • Add ground beef to a large skillet over high heat and sprinkle with taco seasoning. Cook, breaking up the meat, until browned. Drain the fat and set aside to cool.
  • Assemble the burritos by microwaving the flour tortilla for 20 seconds, and begin to layer burrito starting with refried beans, followed by the cooked beef and cheese.
  • Fold in the left and right sides of the tortilla and roll it up from the bottom, tucking the bottom edge under the filling. Wrap in parchment paper and label. Freeze up to 1 month.
  • To reheat from frozen, wrap the burrito in a damp paper towel and microwave for 2-3 minutes, flipping halfway or until the center is hot. Let stand 1 minute before eating.
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 34 grams, Fat 22 grams, Fiber 3 grams, Protein 31 grams, Sugar 1 gram

WESTERN-STYLE BEEF AND BEANS



Western-Style Beef and Beans image

This hearty, crowd-pleasing dish is a comforting meal on a chilly night with bread and a salad. It also makes a delicious side dish. It doesn't take long to make but tastes like it simmered all day. -Jolene Lopez, Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

3 pounds ground beef
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons beef bouillon granules
2/3 cup boiling water
2 cans (28 ounces each) baked beans with molasses
1-1/2 cups ketchup
1/4 cup prepared mustard
3 garlic cloves, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 pound sliced bacon, cooked and crumbled

Steps:

  • In a Dutch oven over medium heat, cook the beef, onions and celery until meat is no longer pink; drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper; mix well., Transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until bubbly; stir. Sprinkle with bacon.

Nutrition Facts : Calories 405 calories, Fat 19g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 1777mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.

BEEF AND BLACK BEANS WITH NOODLES



Beef and Black Beans With Noodles image

Provided by Marian Burros

Categories     dinner, quick, main course

Time 19m

Yield 2 servings as part of a Chinese meal

Number Of Ingredients 12

1/4 cup julienned green bell pepper
1/4 pound shredded beef
4 ounces cleaned bean sprouts
1 teaspoon cornstarch
4 tablespoons chicken stock
1 tablespoon salted black beans
4 ounces fresh Chinese noodles (see note)
2 tablespoons plus 2 teaspoons peanut oil
1 teaspoon grated ginger
1/2 teaspoon minced garlic
2 tablespoons thinly sliced spring onion
1 tablespoon oyster sauce

Steps:

  • Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
  • Remove heads and tails from bean sprouts, and rinse.
  • Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
  • Rinse black beans to remove salt; drain.
  • Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles. Drizzle with 2 teaspoons peanut oil.
  • Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
  • Add bean sprouts and spring onion and stir-fry.
  • Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
  • Remove from heat and stir in drained noodles.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 18 grams, Carbohydrate 53 grams, Fat 24 grams, Fiber 4 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 351 milligrams, Sugar 5 grams, TransFat 0 grams

BURGUNDIAN BEEF AND BEANS



Burgundian Beef and Beans image

This is an absolutely fabulous winter warmer! It is so simple to make and just wonderful on those cold nights.

Provided by christie

Categories     Steak

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

500 g chuck steaks
1 tablespoon oil
1 onion, chopped
1 minced garlic clove
1 slice bacon, chopped
1 carrot, sliced
1/2 cup celery, chopped
1 cup dry red wine
1 tablespoon tomato paste
bouquet garni
salt
black pepper, freshly ground
440 g canned white beans

Steps:

  • Trim the beef and cut into 2cm (3/4 inch) cubes.
  • Heat half the oil in a heavy saucepan and brown the meat quickly in batches. Remove to a plate.
  • Add the remaining oil with the onion, garlic and bacon and cook gently until the onion is soft.
  • Add the carrot, celery, wine and tomato paste.
  • Return the beef to the pan along with the bouquet garni.
  • Season with a little salt and pepper to taste, cover and cook for 1 1/4 hours or until the meat is just tender.
  • Drain the beans and add to the pan.
  • Cover and simmer for 20 minutes.
  • Serve with a nice crusty bread.

Nutrition Facts : Calories 577.5, Fat 30.8, SaturatedFat 11.4, Cholesterol 90.1, Sodium 182.1, Carbohydrate 31.3, Fiber 6.5, Sugar 3, Protein 32.4

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