Browsing Ingredients



Pressure Cooker Pepper Steak

Strips of flat-iron steak and chunks of bell pepper and onions are seasoned with garlic, ginger, Hoisin sauce, soy sauce, and sesame oil, and cooked in the pressure cooker for homemade Chinese food on a weeknight.

Yield: 6 to 8 servings Total time: 50 minutes

Slow-Cooker Barbacoa Beef

This shredded beef, slow cooked with chipotle peppers, cilantro, red onion, garlic, ground cloves, and lime juice, feeds a crowd.

Yield: 30 tacos Total time: 12 hours 30 minutes

Guy’s Philly Cheesesteak

Caramelized onions, sautéed peppers, and provolone sauce top thinly sliced beef on soft hoagie rolls.

Yield: 4 servings

Jimmy’s Pot Roast

When I was little we lived in Florida, just a few hours from uncle Jimmy’s house. We used to spend the weekend with him all the time, and he’d make this pot roast for us. The meat is browned, set on a bed of sautéed carrots, celery, and onion, and slow roasted at a low temperature in wine and bouillon.

Yield: 4 servings with leftovers Total time: 5 to 6 hours

Beef Stew

Though the beef in this stew is delicious and tender, we affectionately call this “Jerky Stew.” I made it on my second date with Guy and accidentally cooked it on the small simmer burner at the back of the stove. It didn’t cook enough and was pretty tough, but the date went well anyway. Cook it on a regular burner and it’ll be great! The red wine vinegar, parsley, and fresh cherry tomatoes add a fresh burst of flavor at the end.

Serve over halved baked potatoes, set in the bottom of a bowl and fluffed with a fork, or over cooked rice. Yum!

Yield: 4 to 6 servings

Celeste’s Great Roast

“This roast is basically my mother’s recipe, with a modification from me (adding wine, of course). I’m glad to share it with others – my mom’s a stunning home cook. By controlling seasoning at several stages: raw, deglaze, and during cook, you create a great textured flavor in the meat. When done, it should fall apart with a fork. It’s a cool way of cooking tough meats. I serve this roast with rice and peas.”

Yield: 6 servings

Chris & Heather’s Pot Roast

Brown a cross rib pot roast, coat in horseradish and season, cook with potatoes, carrots, and onions, and finish with a gravy made from the pan juices.

Yield: 4 to 6 servings Total time: 2 hours 15 minutes

Alex’s Beef Brisket

Alex is a Texas barbecue master. He works magic with meat, charcoal, smoke, marinades, and sauces. This is his version of beef brisket, which is the cornerstone of Texas barbecue.

Yield: 8 to 10 servings Total time: 24 hours

Carole’s Rosemary Beef Stew

Brown chunks of beef round, add wine, tomatoes, celery, mushrooms, and seasonings (especially, you know, rosemary), and simmer until tender and delicious.

Total time: 2 hours 15 minutes

Leesa’s Chili

I had never really been a chili fan, but this winter I decided to come up with a chili recipe of my own. Like a true Texan, I excluded beans, and I was really happy with the results.

Yield: 4 servings Total time: 2 hours 30 minutes