Triple Batch Beef Recipes

THE BEST BEEF TRI-TIP

The Best Beef Tri-Tip image

I received a food wish for roast beef recently, which can be done with many different cuts. I ended up deciding on beef tri-tip, since it's affordable, flavorful, great for parties, and, using this low-temp roasting technique, nearly fool-proof. No marinating, no searing, no nothing; just rub on some salt and spices and pop it into the oven until it reaches the doneness you want. Plate it up with a Romano bean salad or enjoy as a roast beef sandwich!

Provided by Chef John

Categories Meat and Poultry Recipes Beef Steaks

Time 2h

Yield 8

Number Of Ingredients 9

Ingredients

2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon dried rosemary
1 tablespoon chopped fresh rosemary leaves
1 (2 1/2 pound) beef tri-tip roast
½ cup beef broth

Steps:

Preheat the oven to 225 degrees F (110 degrees C).
Mix salt, pepper, paprika, garlic powder, cayenne, dried rosemary, and fresh rosemary together in a small bowl.
Place tri-tip in a baking pan. Season generously with the spice rub until both sides are completely covered.
Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 130 degrees F (54 degrees C) for medium-rare, or until desired doneness, 1 1/2 to 2 hours. Flip meat over halfway.
Cover pan with aluminum foil and let meat rest for 20 minutes. Remove tri-tip to a cutting board and cut into 2 pieces along where the grain changes direction. Slice meat across the grain and transfer to serving plates.
Mix beef broth in with the pan drippings and drizzle over the slices.

Nutrition Facts : Calories 273.9 calories, Carbohydrate 1.4 g, Cholesterol 131.7 mg, Fat 11.8 g, Fiber 0.7 g, Protein 38.4 g, SaturatedFat 4.3 g, Sodium 1539.7 mg, Sugar 0.2 g

TRIPLE-BATCH BEEF

Triple-Batch Beef image

'Because I work full-time, I like to cook ahead and freeze meals so things aren't so hectic when I get home,' writes Heidee Manrose of Burns, Wyoming. 'I keep portions of this economical meat mixture in heavy-duty resealable plastic bags in the freezer. After a busy day, It's easy to fix one of the three variations I've included here.'

Provided by Allrecipes Member

Time 2h10m

Yield 16

Number Of Ingredients 7

Ingredients

4 pounds beef chuck roast, cut into 3/4 inch cubes
2 medium onions, chopped
4 garlic clove (blank)s garlic cloves, minced
2 tablespoons vegetable oil
1 ½ cups water
1 teaspoon salt
½ teaspoon pepper

Steps:

In a Dutch oven, cook beef, onions and garlic in oil; drain. Stir in water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1-3/4 to 2 hours or until meat is tender. Cool. Divide beef and cooking liquid between three freezer containers; cover and freeze. May be frozen for up to 3 months.

Nutrition Facts : Calories 288.3 calories, Carbohydrate 1.6 g, Cholesterol 80.5 mg, Fat 22.1 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 8.5 g, Sodium 200.1 mg, Sugar 0.6 g

HERBED BEEF BARLEY SOUP

Herbed Beef Barley Soup image

Thyme comes through in this colorful soup that's chock-full of tender beef. You can use any combination of vegetables you have on hand," Heidee adds. "Leftovers work especially well."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 portion Triple-Batch Beef, thawed
3 cups water
1 cup frozen cut green beans
1 cup frozen sliced carrots
1/4 cup quick-cooking barley
1 tablespoon beef bouillon granules
1 teaspoon dried thyme
1/2 teaspoon salt

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-14 minutes or until vegetables and barley are tender. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 214 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 1088mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein.

TRIPLE BATCH BEEF (OAMC)

Triple Batch Beef (Oamc) image

I make this when beef is on sale and sometimes I even double the recipe. It's nice to have on hand in the freezer for quick meals. Use as a quick start for stew, chili, soup, or anything else your mind can imagine.

Provided by ElaineAnn

Categories Meat

Time 2h45m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

4 1/2 lbs blade roast or 4 1/2 lbs arm roast
3 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, coarsely chopped
4 garlic cloves, crushed
1 1/2 cups water

Steps:

Trim fat from beef. Cut beef into 3/4" pieces.
In Dutch oven heat oil over medium heat until hot. Add beef, about a quarter at a time, and brown evenly, stirring occasionally.
Remove beef from pan; season with salt and pepper.
In the same pan, add onions and garlic. Cook and stir until onions are lightly browned. Pour off drippings, and return beef to pan.
Add water, bring to boil, then reduce heat to low.
Cover tightly and simmer 1 1/2 to 2 hours or until beef is tender.
Place about 2 cups beef mixture into 3 1-quart freezer containers. Cover tightly and freeze.

Nutrition Facts : Calories 277.3, Fat 13.8, SaturatedFat 5.1, Cholesterol 112.3, Sodium 333.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.8, Protein 36.2

THICK BEEF STEW

Thick Beef Stew image

For a real meat-and-potatoes meal, Heidee uses the mixture to prepare this comforting stew that's sure to satisfy the heartiest of appetites.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 3 servings.

Number Of Ingredients 8

Ingredients

1 portion Triple-Batch Beef, thawed
3 medium red potatoes, quartered and cut into 1/4-inch slices
1-1/4 cups water
1 to 1-1/2 teaspoons dried oregano
1 teaspoon salt
1 cup frozen peas
1 tablespoon cornstarch
2 tablespoons lemon juice

Steps:

In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

Nutrition Facts :

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