VEGETABLE BEEF POTPIE
This old-fashioned main dish is tried-and-true comfort food. The golden crust and savory filling make such a pretty presentation. I'm a retired grandmother with 300 cookbooks and computer files filled with recipes.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in pepper and salt; remove and set aside. In the same skillet, saute the onions, carrots and parsnip in butter for 7 minutes. Add garlic; cook 2 minutes longer or until vegetables are crisp-tender. Stir in flour., Combine the broth, vinegar and mustard; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Stir in beef mixture and 2 teaspoons rosemary; heat through. Transfer to a greased 8-in. square baking dish., On a lightly floured surface, roll pastry into a 10-in. square. Sprinkle with remaining rosemary; press into pastry. Place over filling; flute edges and cut slits in top. Brush with egg. , Bake, uncovered, at 400° for 25-30 minutes or until crust is golden brown.
Nutrition Facts :
BEEF AND VEGETABLE STEW
This variation of beef stew is hearty, easy to make and low in fat. You can substitute venison for the beef. If you want to stretch out the recipe, try serving over cooked noodles.
Provided by Marianne
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h40m
Yield 6
Number Of Ingredients 13
Steps:
- Remove any bits of fat from the meat. Heat the oil in a large pot over medium high heat. Saute the meat in the oil for 10 minutes, or until browned on all sides. Remove meat and set aside.
- Add the onion and tomato paste to the pot and saute over medium heat for 5 minutes, or until onion is tender, stirring often. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Reduce heat to low, cover and simmer for 1 to 1 1/2 hours, or until meat is tender.
- Add the carrots, potatoes, rosemary, thyme, bay leaf and crushed red pepper flakes and simmer, covered, for another 45 minutes. (Note: It may be necessary to add some water if the stew seems too thick.)
- Finally, add the mushrooms and the peas and allow stew to heat through, about another 10 to 15 minutes. Remove bay leaf and rosemary sprig before serving.
Nutrition Facts : Calories 367.1 calories, Carbohydrate 36.9 g, Cholesterol 64.9 mg, Fat 11.1 g, Fiber 7.5 g, Protein 31.1 g, SaturatedFat 3.5 g, Sodium 369.8 mg, Sugar 9.7 g
BEEF AND VEGIE POCKETS
This family recipe goes back many, many years! We assumed that any time Dad started up the grill, this was on the menu. For the turnips in the original recipe I sub parsnips or sometimes rutabagas. Fond memories with this recipe! (A lasting memory was picking out the turnips or accidentally biting into one thinking it was a potato...) Note: if you want, stew meat can replace the ground beef. You will have to adjust cooking time however if using stew meat. Ground beef was used in the original recipe because it was cheaper and there were five hungry boys to feed. Perfect for camping, outdoor barbecues, beach parties, etc. Simple and easy-nothing fancy or exotic. From what I remember, the pockets were served either with homemade cole slaw of a basic green salad with vegetables from Dad's garden: iceberg, tomatoes, cucumbers. CG Family Heirloom recipe.
Provided by COOKGIRl
Categories Vegetable
Time 1h10m
Yield 8 beef and veggie pockets
Number Of Ingredients 10
Steps:
- *Note: the beef and vegie pockets can also be baked in the oven. Cook the pockets at 375º for approximately 45 minutes or until vegetables are tender and meat is brown.
- If grilling, you have the option of par-boiling the root vegetables first.
- Heat the the grill until the grill is very hot.
- Combine the ground beef, vegetables and Worcestershire sauce in a large bowl. I placed the vegetables in one bowl and the meat in another. The Worcestershire sauce was added to the meat. Placed a spoonful of vegetables on the foil followed by a spoonful of meat then butter and water.
- Season mixture with salt and pepper.
- Cut out eight 12" x 10" pieces of heavy duty aluminum foil. (Or use double fold of standard aluminum foil.).
- Divide and place the meat and vegetable mixture on the pieces of foil.
- For each foil pocket, add about 1/2 teaspoon butter and 1 tablespoon water.
- Fold in the foil 1/2" on both top and bottom to make a seam.
- Then fold up the foil to encase the meat/vegetable mixture. (It should look like a plump envelope.).
- Cook over the grill turning occasionally for about 20 minutes, or until meat is cooked through and no longer pink and the vegetables pierce easily with a fork.
- Yield is estimated.
Nutrition Facts : Calories 286.5, Fat 12.9, SaturatedFat 5, Cholesterol 57.8, Sodium 105.1, Carbohydrate 23.7, Fiber 3.5, Sugar 3.3, Protein 18.4
BEEF WITH VEGETABLES
Simple and delicious beef with mixed vegetables. You don't have to stick with these vegetables. Change them to your personal taste. Try serving over rice or noodles.
Provided by Marla
Categories World Cuisine Recipes Asian Chinese
Time 40m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 266.6 calories, Carbohydrate 9.3 g, Cholesterol 40.3 mg, Fat 20.2 g, Fiber 1.6 g, Protein 12 g, SaturatedFat 6.3 g, Sodium 537.8 mg, Sugar 3.9 g
GINGER BEEF POCKETS RECIPE BY TASTY
Here's what you need: flank steak, ginger, garlic cloves, small red chilli pepper, brown sugar, dark soy sauce, chinese cooking wine, rice vinegar, sesame oil, fine kosher salt, ground szechuan pepper, small carrot, red bell pepper, green bell pepper, cornstarch, pie dough, egg, black sesame seeds, white sesame seeds
Provided by SpongeTowels
Time 1h30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 350F
- Thinly slice flank steak against the grain and then into 1 cm pieces. Add to a large bowl along with remaining marinade ingredients. Toss so beef is coated evenly, cover and let sit for 20 minutes.
- Meanwhile, prepare your carrot and peppers. Once beef mixture has marinated for 20 minutes add vegetables and cornstarch and toss until cornstarch has dissolved and vegetables are evenly distributed.
- Unroll circles of pie dough and cut into quarters. Place 3 tablespoons of filling on one half of each triangle, leaving a 1 cm border from the closest edge. Fold the empty side of dough over to create a smaller triangle and press down on the edges to seal. Fold ½ cm of edge inward and pinch closed or press down with a fork. Continue until all triangles are used.
- Brush each pocket with egg wash, sprinkle over sesame seeds and transfer to a parchment lined baking sheet. Bake at 350F for 40-45 minutes until the crust is golden brown. Let sit for 5 minutes before eating. Enjoy!
Nutrition Facts : Calories 343 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, Sugar 4 grams
SLOW-COOKER CORNED BEEF AND CABBAGE
No more dry corned beef! Cook this in your slow cooker all day and you're guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Provided by LUSYRSGIRL
Categories Main Dish Recipes Beef Corned Beef Recipes
Time 9h15m
Yield 8
Number Of Ingredients 7
Steps:
- Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
- Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.
Nutrition Facts : Calories 472.5 calories, Carbohydrate 49.5 g, Cholesterol 99.5 mg, Fat 19.6 g, Fiber 6.8 g, Protein 23.6 g, SaturatedFat 6.5 g, Sodium 1280.6 mg, Sugar 6.7 g
More about "beef and vegie pockets recipes"
BEEF POCKETS (STEAKS STUFFED WITH MUSHROOMS FILLING) …
From thebirdbbq.com
5/5 (1)Category Main CourseCuisine FusionCalories 243 per serving
BUTTER GARLIC HERB STEAK FOIL PACKETS | THE RECIPE CRITIC
From therecipecritic.com
4.5/5 (57)Uploaded Jul 3, 2017Category Dinner, Main DishPublished Aug 13, 2021
HOMEMADE HOT POCKETS – BEEF & VEGGIE HAND PIE RECIPE
From thriftyrecipes.com
BEEF AND VEGGIE PIE - DAMN GOOD! : R/RECIPES - REDDIT
From reddit.com
PAGE COULDN'T LOAD • INSTAGRAM
From instagram.com
IRISH BEEF POT ROAST WITH VEGETABLES | DIABETIC RECIPE …
From diabeticgourmet.com
RECIPES WITHOUT PORK, BEEF, AND CHICKEN - DEV.YUMMY.PH
From dev.yummy.ph
SLOW COOKER BEEF VEGETABLE STEW RECIPE - THE REBEL CHICK
From therebelchick.com
10 BEST GROUND BEEF POCKETS RECIPES | YUMMLY
From yummly.com
BEEF AND VEGIE POCKETS – RECIPE WISE
From recipewise.net
LEFTOVER STEAK POT PIE WITH VEGETABLES RECIPE - THE …
From thespruceeats.com
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN …
From mykoreankitchen.com
GROUND BEEF AND POTATO CASSEROLE - VEGETABLE RECIPES
From vegetablerecipes.com
YUKGAEJANG RECIPE (SPICY KOREAN BEEF AND VEGETABLE SOUP)
From chilipeppermadness.com
GROUND BEEF & PASTA SKILLET - EATINGWELL
From eatingwell.com
TERIYAKI BEEF & VEGGIE STIR-FRY RECIPE | HELLOFRESH
From hellofresh.co.nz
EASY BEEF AND VEGETABLE SOUP RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
10 BEST GROUND BEEF MEAT POCKETS RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love