BBQ BEEF-CORNBREAD PIE
Meet your family's new favorite meat pie-made with ground beef, cheddar and BBQ sauce and baked until the cornbread topping turns golden brown.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium-high heat. Add peppers and onions; cook and stir 5 min. Add meat; mix well. Cook 10 min. or until browned, stirring occasionally; drain. Stir in barbecue sauce; simmer on medium-low heat 10 min., stirring occasionally.
- Spoon into 9-inch pie plate; sprinkle with cheese. Prepare muffin batter as directed on package; spoon over cheese, completely covering cheese layer.
- Bake 20 min. or until golden brown. Let stand 5 min. before serving.
Nutrition Facts : Calories 510, Fat 23 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1120 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 28 g, Protein 22 g
BBQ BEEF STEW
This recipe begins with beef, potatoes and carrots in a slow cooker-and ends as a delicious BBQ-saucy stew that serves eight, deliciously.
Provided by My Food and Family
Categories Home
Time 8h35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Place meat and vegetables in slow cooker; top with bay leaves. Mix broth, barbecue sauce, 1 Tbsp. soy sauce and crushed pepper until blended; pour over ingredients in slow cooker. Cover with lid.
- Cook on LOW 8 to 10 hours (or on HIGH 4 to 5 hours).
- Use slotted spoon to transfer meat and vegetables from slow cooker to bowl; cover to keep warm. Pour liquid from slow cooker through strainer into medium saucepan; discard strained ingredients. Skim and discard any fat from surface of strained liquid. Return meat and vegetables to slow cooker.
- Bring liquid in saucepan to boil. Mix cornstarch and remaining soy sauce until blended. Add to ingredients in saucepan; whisk until blended. Cook and stir 2 min. or until slightly thickened. Add to ingredients in slow cooker; stir. Cover. Cook on HIGH 20 min. or until heated through.
Nutrition Facts : Calories 200, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
BARBECUED BEEF STEW WITH CHEDDARED CORN PUDDING
Hearty dish with a zesty barbecue sauce. A nice salad or greens on the side make a great addition. Reheats well and flavor actually improves after being refrigerated for a day or two so it's a great do-ahead dish for a party or pot-luck. The stew itself can be frozen for up to 3 months, but the corn pudding tends to separate if it is frozen (though the flavor remains good).
Provided by littleturtle
Categories Stew
Time 4h8m
Yield 8 serving(s)
Number Of Ingredients 25
Steps:
- Preheat the oven to 325°F.
- Season the beef with salt and pepper.
- In a Dutch oven or large, flameproof casserole dish, heat the oil over med-high heat.
- Sauté the meat in 2 batches, turning frequently, until browned all over (7 minutes per batch).
- As the meat is browned, remove it to a plate.
- Add the onions to the pot and cook, stirring often, until golden brown (7 minutes).
- Return the meat to the pot along with any juices that have collected on the plate.
- Add the beer, vinegar, ketchup, sugar, Worcestershire sauce, cumin, mustard, marjoram, and chipotle.
- Bring just to a boil, cover, and transfer to oven.
- Bake the stew until the meat is fork tender and beginning to fall apart (2-2.5 hours).
- Remove stew from oven, then increase oven temperature to 350°F.
- With a slotted spoon, remove the meat to a bowl.
- Skim all excess fat from the top of the stew.
- Remove the chipotle chile.
- Tear off and discard the stem end and puree the chile in a food processor or blender with 1 cup of the cooking liquid.
- Stir the chile puree back into the stew.
- If the sauce is thin, boil uncovered,.
- stirring often and skimming once or twice, until thickened slightly (5-7 minutes).
- Return the beef to the stew.
- Pour the beef and sauce into a 10x14x3-inch (or 11x13x3-inch) casserole dish.
- Beat the eggs, creamed corn, cayenne pepper, butter, buttermilk, cracker crumbs, cornmeal, baking powder, and baking soda until well blended.
- Stir in the cheese.
- Spoon the corn pudding on top and spread evenly.
- Bake until the corn pudding is golden on top, lightly browned around the edges, and just set in the center (45-55 minutes).
Nutrition Facts : Calories 943.2, Fat 59.3, SaturatedFat 24.7, Cholesterol 251.8, Sodium 1378, Carbohydrate 50.9, Fiber 3, Sugar 17.1, Protein 50.1
BARBECUED BEEF
This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Provided by CORWYNN DARKHOLME
Categories 100+ Everyday Cooking Recipes
Time 10h20m
Yield 12
Number Of Ingredients 10
Steps:
- In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.
- Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.
- Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.
Nutrition Facts : Calories 275.8 calories, Carbohydrate 13.5 g, Cholesterol 65.4 mg, Fat 16.2 g, Fiber 0.1 g, Protein 18.7 g, SaturatedFat 6.3 g, Sodium 562.3 mg, Sugar 11.6 g
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