• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — Beef

    Blog Menu

    Beef Stew Recipe

    Beef Stew. Ok, yum! The beef is so tender and just melts in your mouth! Every bit of this beef soup is infused with wonderful flavor from slow roasting in the oven.

    This hearty beef stew is quite a treat and is every bit as good as it’s cousin, the famous beef bourguignon! Pair it with fresh bread or serve it over pasta. It is so satisfying!

    Prep Time

        •    Prep time: 30 minutes
        •    Cook time: 2 hours
        •    Yield: Serves 6-8


        •  6 oz thick sliced bacon chopped into 1/4" wide strips
        •  Olive Oil to Sautee
    2 - 2 1/2 lbs boneless beef chuck or good quality stew meat trimmed and cut into 1" pieces
        •  Salt and ground black pepper to taste
    1/4 cup all-purpose flour
    2 cups good red wine such as Soft Red or Pinot Noir (see note above)
    1 lb mushrooms thickly sliced
    4 large carrots peeled and cut into 1/2" thick pieces
    1 medium yellow onion diced
    4 garlic cloves chopped
    1 Tbsp tomato paste
    4 cups low sodium beef broth or beef stock
    2 bay leaves
    1 tsp dried thyme
    1 lb small potatoes new potatoes, or fingerling, halved or quartered


    1. In a large, oven-proof pot, sauté bacon over medium heat until golden brown and fat is released. Using a slotted spoon, remove bacon to a separate bowl.
    2. While bacon is cooking, place beef in a large mixing bowl and season with 1/2 Tbsp salt and 1 tsp black pepper. Sprinkle beef with 1/4 cup flour and toss to combine and evenly coat beef. Transfer beef in batches into the hot bacon fat and cook over med/high heat, until beef is browned (3-4 min per side). Add olive oil if needed. Cook beef in 2 batches or it won't sear properly. Transfer browned beef to the bowl with bacon.
    3. Add 2 cups wine to the pot and bring to a boil, scraping the bottom to deglaze the pot. Add sliced mushrooms and simmer over medium heat about 10 min. Return beef and bacon to the pot.
    4. Meanwhile, heat a large non-stick skillet over medium/high heat and add 2 Tbsp olive oil. Add sliced carrots, diced onion and 4 chopped garlic cloves, and saute 4 min. Add 1 Tbsp tomato paste and sautee another minute. Transfer veggies to the soup pot.
    5. Add 4 cups beef broth, 2 bay leaves, 1 tsp dried thyme, 1 tsp salt and 1/2 tsp pepper to the pot. Stir to combine and bring to a low boil.
    6. Add potatoes, making sure they are submerged in liquid then cover and transfer to a 325˚F oven for 1 hour and 45 min. Beef will be very tender. For a healthier stew, you can tilt the pot after it comes out of the oven to allow the liquid to pool to one side, then skim off any excess fat.

    NOTE: A Note on Cooking Wine: Please don't use anything labeled "cooking wine." You want to use a wine that would be considered drinkable.

    A Note on Cooking Wine: Please don’t use anything labeled “cooking wine.” You want to use a wine that would be considered drinkable. Our family made the decision not to drink alcohol, but I sure do love cooking with it, so our kitchen is well stocked ;). My favorite wine that I use for nearly all red wine cooking is an Idaho brand: Ste Chapelle's "Soft Red." It’s mildly sweet and very pleasant. I’m not a wine connoisseur by any means and if you are, you’re probably laughing at my description of it.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/beef-stew-recipe/?utm_source=MadMimi&utm_medium=email&utm_content=Classic+Recipes+that+NEVER+go+out+of+Style&utm_campaign=20170919_m141526272_Mailer+150+09%2F23%2F17&utm_term=Beef-Stew-Recipe-4_jpg_3F1506049892

    Slow Cooker Beef Pot

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 8 hours
        •    Yield: Serves 6-8


        •   3 to 4-pound chuck pot roast
        •   1 teaspoon salt
        •   1/4 teaspoon pepper
        •   3 to 4 medium potatoes, quartered
        •   3 to 4 carrots, cut into 2-inch pieces
        •   2 medium onions, quartered
        •   1/2 cup beef broth


    1. Sprinkle roast with salt and pepper.
    2. Place half of the vegetables in bottom of slow cooker crock, top with roast, then add remaining vegetables and liquid.
    3. Cover and cook 5 hours on HIGH or 8 hours on LOW.


        •   Half of a 1 lb. bag of baby carrots can be used instead of 3-4 medium carrots.
        •   Cooking meat over a long period of time in moist heat will tenderize a tougher cut of meat so using a more affordable cut of beef like chuck works well.
        •   Make the most out of slow cooker leftovers when you meal plan. If you are looking for what else you can make with your leftover pot roast, these recipes will transform your leftovers into delicious new meals.
        •   Quick and Easy Beef Ragu - Use leftover pot roast and our slow cooker marinara sauce recipe to create a delicious meat sauce that's easy to serve on top of your favorite pasta or egg noodles.
        •   Pot Roast Po Boys - No-hassle sandwiches made with leftovers are a great lunch option on their own, or you can serve them alongside a bowl of soup or salad for a quick weeknight dinner. The creamy cajun mayonnaise and rich leftover pot roast in this easy recipe are the perfect compliment to the tangy, crunchy pickles and crisp lettuce.

    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Slow-Cooker-Beef-Pot-Roast-1504294#c03e2d70-bb5f-46c4-9134-7095a5d0659f

    One Pot Teriyaki Beef Zoodles

    Teriyaki Beef Zoodles {Zucchini Noodles} is an easy one pan meal perfect for busy weeknights. Made with tender steak, juicy pineapples and spiralized zucchini noodles. It can be made lower carb or gluten free with paleo-friendly options. Takes only 30 minutes to make. It’s an easy meal that comes together in about 30 minutes – perfect for those busy weeknights and a great way to sneak in some extra green.

    The homemade teriyaki sauce is the same one I use for this Teriyaki Chicken and Teriyaki Shrimp recipe and is super simple to make. I am a huge pineapple fan and always love adding it to teriyaki sauce. It gives it that additional layer of tangy sweetness to the teriyaki sauce.

    The zoodles are tossed into the pan near the end for no more than 2 minutes. They soften up slightly with a nice bite. You can also serve the zoodles raw as a salad if you’d like with the beef and pineapples over top. Either way, it’s a fun way to get more oodles of zoodles into your life.

    Prep Time

        •    Prep time: 18 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 3-4


        •   Sauce
        •   1/4 cup low-sodium soy sauce gluten free tamari or coconut aminos for a paleo version
    2-3 tbsps honey coconut sugar or low calorie sweetener of your choice (adjust amount according to your preference)
    3 tbsps rice vinegar
    2 garlic cloves minced
    1/2 teaspoon grated ginger
    1 tbsp corn starch or use arrowroot powder or tapioca starch for a paleo version
    2 tbsps water plus more as needed (to thin out sauce)
        •   For the zoodles
    8 ounces flank steak sliced against the grain into 1/4-inch thick slices
    1 tbsp sesame oil
    Salt and black pepper to taste
    5-6 medium zucchini cut into noodles using a spiralizer or a vegetable peeler (blotting with a paper towel helps to absorb excess moisture)
    3 tbsps olive oil divided (coconut oil for paleo)
    1 cup pineapple chunks [fresh frozen or canned (drained) - I used fresh - leave out for lower cal option]
    Salt black pepper and red chili flakes to taste, optional)


        •   Sesame Seeds
    Lunch containers for meal prep


    1. For the sauce: Combine all the ingredients (except for the water) for the sauce into a medium bowl.
    2. In a separate large bowl, combine steak with salt, pepper, sesame oil and drizzle 1-2 tablespoons of sauce over top. Allow to marinate while you spiralize the zucchini noodles.
    3. Spiralize the zucchini into noodles using a spiralizer or a vegetable peeler.

    For the zoodles:

    1. Heat 1-2 tablespoons oil in a large skillet on medium high heat until pan starts to get smoky. Add beef and allow to sear and brown on both sides (about 1 minute). Transfer onto a plate.
    2. Return pan to heat. Heat the remaining oil and add pineapples and cook until softened, around 1 minute. Stir in the beef and sauce, and turn heat to high. Allow sauce to bubble and thicken up. Add reserved water (only as needed) little by little, to thin out the sauce.
    3. *If cooking the zucchini noodles, add into pan and use tongs to toss and coat with sauce. Cook for 1-2 minutes until zucchini is just tender but still firm. Be careful not to overcook.
    4. Serve immediately and garnish with green onions and sesame seeds if desired.
    5. For meal prep - divide evenly into lunch containers. Store in fridge for up to four days.

    NOTES: *Be careful not to overcook zucchini noodles - leave them in the pan no more than 1-2 minutes as they continue to soften once they cook.

    MAKE AHEAD-TIPS for this One Pot Teriyaki Beef Zoodles:

        •   Spiralize the zucchini before hand and store in an zip-top freezer bag in the fridge or the freezer
        •   Cut pineapples and store in the fridge the day before in an airtight container

    This great family recipe is thanks to Life Made Sweeter. Recipes at https://lifemadesweeter.com/teriyaki-beef-zoodles/

    Slow Cooked Beef Cheeks in Red Wine with Creamy Mashed Potatoes

    These slow cooked beef cheeks are braised in a beautiful red wine sauce. They are so meltingly tender, you can eat it with a spoon. The braising liquid is infused with incredible flavour and when pureed, transforms into a thick, luscious gravy-like sauce.

    Beef Cheeks are a budget cut of meat that are made for slow cooking. Perfectly accompanied with creamy mashed potatoes, this is a very easy dish that is suited to an elegant dinner party or a hearty midweek meal. Make this in your slow cooker or on the stove.

    My Slow Cooked Beef Cheeks recipe is made with a classic Italian red wine braising liquid. The deep, warm, complex flavours of red wine are perfect for using as the stock base for slow cooked beef dishes. Go to your local liquor outlet and look for end of bin specials and pick up a bottle of a full bodied red wine like Merlot or Cabernet Sauvignon. You won’t use the whole bottle. If the wine is not to your standard for drinking, measure out cups and pour them into ziplock bags and freeze them. Handy to have when you need wine for other recipes.

    Don’t let the length of the recipe directions fool you, this really is a simple recipe. It’s just long because I’ve provided directions for 3 different cooking methods and the mashed potatoes.

    This Slow Cooked Beef Cheeks is a recipe that is elegant enough for a dinner party and if made using a slow cooker, easy enough for mid week. The other great thing about these Slow Cooked Beef Cheeks is that the leftovers can be used to make fast midweek meals and over the next couple of days I’ll be sharing two recipes – a Beef Ragu Pasta (a 15 minute meal) and a Beef, Mushroom and Vegetable Pie (15 minutes of prep). Don’t you love Cook-Once-Eat-Thrice recipes?? Use this weekend to make a triple batch of beef cheeks!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 10 hours
        •    Yield: Serves 6


    For Beef Cheeks:

        •   3 tbsp olive oil , separated
        •   1.5 kg/3lb beef cheeks , (4 large or 6 small beef cheeks)
        •   1 onion (white, brown or yellow), roughly diced (about 1 cup)
        •   1 celery stalk , roughly diced (about 1 cup)
        •   1 carrot , roughly diced (about 3/4 cup)
        •   4 garlic cloves , minced
        •   6 stems of fresh thyme or 1 1/2 tsp dried thyme leaves
        •   4 dried bay leaves (or 3 fresh bay leaves)
        •   1 cup / 250 ml beef stock
        •   2 cups / 500 ml red wine (full bodied eg. cabernet sauvignon or merlot)
        •   2 - 3 tsp salt , separated
        •   Black pepper

    For Creamy Mashed Potato:

        •   800 g/1.6lb starchy potatoes (see notes), diced into 2cm / 3/4" cubes
        •   2 tbsp butter
        •   1 cup milk
        •   Salt and pepper


    1. Prepare the beef cheeks: cut off any large, fatty membrane. Pat dry then use 1 tsp of salt and black pepper to season the beef all over.
    2. Heat 2 tbsp olive oil in a large heavy based pan (or casserole dish with a lid if you are baking or pot if you are cooking on the stove) over high heat. Sear the beef cheeks on each side until nicely browned. If your pan is not large enough, work in batches rather than crowding the pan. Remove beef cheeks onto a plate, loosely cover with foil to keep warm.
    3. Turn down the heat to medium high and heat the remaining 1 tbsp of olive oil. Add garlic, onion and carrots. Sauté for 3 minutes until onion is becoming translucent, then add the celery and sauté for a further 3 minutes.
    4. Follow directions for your chosen cooking method.

    Different Cookers Methods

    Slow Cooker Method:

    1. Pour the onion mixture into the slow cooker and place the beef cheeks on top.
    2. Pour the wine into the fry pan and return to heat. Turn the heat up to high, bring to simmer and let it simmer for 1 minute (to cook out the wine a bit). Scrape the brown bits off the bottom of the pan so it mixes in with the wine.
    3. Pour the wine into the slow cooker, then all the remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
    4. Cook in the slow cooker on Low for 8 hours or High for 6 hours for 250g/8oz size beef cheeks or Low for 10 - 12 hours or High for 8 hours for 350g/12oz beef cheeks.
    5. Open the slow cooker and remove the beef cheeks. Discard the thyme stems and bay leaves.
    6. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour. If using a slow cooker without a sauté setting, pour the Sauce into a saucepan. If you have a sauté setting, leave it in the slow cooker.
    7. Put the saucepan over medium heat (or set the slow cooker to sauté setting) and bring to simmer.
    8. Simmer until the Sauce turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 10 minutes.
    9. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
    10. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

    Pressure Cooker Method: Follow the Slow Cooker directions but cook on high in your pressure cooker for 1 hour on high for small cheeks (around 250g/8oz each).

    Stovetop and Oven Method:

    1. Pour the wine into the pot / casserole dish (with the onion mixture) and stir to scrape the brown bits off the bottom of the pot. Bring wine to simmer for 1 minute.
    2. Add remaining ingredients, starting with a pinch of salt and pepper (add more to taste later).
    3. Put lid on and cook on the stove on medium low for 2 to 2 1/2 hours or in the oven at 160C/320F for 3 to 3 1/2 hours until the cheeks are very tender. Turn at least once during cooking.
    4. Open the pot/casserole dish and remove the beef cheeks. Discard the thyme stems and bay leaves.
    5. Use a handheld stick blender to puree the braising liquid into a smooth Sauce - it will change from a dark brown to a lighter brown colour.
    6. Bring the Sauce to simmer over medium heat and simmer until it turns a darker brown colour and reduces by about 1/4 to 1/3, to a gravy consistency - about 3 to 5 minutes.
    7. Do a taste test and adjust the seasoning (salt and pepper) to your taste.
    8. Remove from heat, return beef cheeks to the Sauce, cover and keep warm until ready to serve.

    Creamy Mashed Potatoes:

    1. Place potatoes in a large pot of salted boiling water and cook for 10 minutes until very soft.
    2. Turn the stove off, drain potatoes, then return to the pot.
    3. Add butter and milk and use a potato masher to mash until smooth.
    4. Add salt and pepper to taste. Use more milk to adjust the consistency to your liking. I like it fairly loose because it seems creamier (and less potato goes further).

    To Serve: Serve beef cheeks on Creamy Mashed Potatoes, drizzled with a generous amount of Sauce. Garnish with finely chopped parsley if desired.


    1. Beef Cheeks aren’t always available in large supermarkets so you might have to go to the butcher. At my butcher, it’s a bit cheaper than other slow cooking cuts like chuck steak and brisket. If you can’t find Beef Cheeks, other slow cooking beef cuts will work fine. Cut them into 250g/8oz chunks so the same cooking times and liquid quantities in this recipe will apply.
    2. The beef cheeks I got were unusually large, around 350g/12oz each. Great man size portions. Usually beef cheeks are around 250g/8oz each and I get 6.
    3. If you can't find beef cheeks, substitute with any other cut of beef suitable for slow cooking. Cut them into 250g/8oz pieces.
    4. You need to use starchy potatoes for mashed potato as they breakdown when cooked, making them perfect for mashing. The best to use are Russet (common in the US), Yukon Gold, dutch creams, King Edwards or red delight. However, great all rounders like golden delight, coliban, red rascal and Sebago (popular in Australia) still works great.
    5. Leftover beef cheeks and sauce can be kept in the freezer for 3 months.
    6. Slow Cooked Beef Cheeks nutrition per serving, excluding mashed potato.

    This great family recipe is thanks to RecipeTin Eats at https://www.recipetineats.com/slow-cooker-red-wine-beef-cheeks/

        Wagyu Beef Teriyaki

        Being able to cook for my parents and share good food with them gives me great satisfaction. Whenever I get the chance, I will cook them a nice meal. My parents are particularly fond of teriyaki sauce so since I can now make my own teriyaki sauce, I bought two pieces of Australian Wagyu steak to make beef teriyaki for them.

        Round steak is a non-premium cut, but because it comes from the Wagyu breed, it has a small (decent) amount of marbling. This cut of meat is flavorful and tender at the same time. For me personally,I would prefer to buy a non-premium cut from a Wagyu breed than a premium cut from say Black Angus.

        After lots of experimentation, my favorite method for cooking steaks now is using Heston Blumenthal's "Perfect Steak Recipe". Using Heston's method, one has to flip the steak every 15-20 seconds and repeat this to the desired doneness. According to Heston, "by flipping the meat every 15–20 seconds, the steak will develop a crisp flavoursome exterior without being overcooked in the centre." It's very true, the steak is perfectly cooked all the way through and I can get the crusty exterior that I like.

        The teriyaki sauce is added to the pan 1 minute before the end of cooking time (ie added at 3 minutes, for a medium rare steak) and allowed to boil to a viscous consistency. Do remember not to overboil the sauce (ie do not use very high heat) as the sauce will harden when cooled.  (like caramel). So, use a medium high heat after adding the sauce. It is also important to remember to rest your steaks, for at least 10 minutes, to allow the juices to spread evenly. While waiting for the steaks to rest, I made my parents this scallops with sauteed mushrooms and truffle oil (adding zest of 1 lime towards the end of cooking time) which they enjoyed immensely.

        Nods of approval, with pieces of steak moving swiftly into their mouths tells me that they enjoyed the beef teriyaki that I made them. I was really happy with the results too, as the beef was very juicy. This will make an excellent quick meal (for both lunch and dinner) as it only takes 5 minutes to prepare/cook and another 10 minutes to rest.

        Prep Time

            •    Prep time: 1 minute
            •    Cook time: 4 minutes
            •    Yield: Serves 3


            •   2 Australian Wagyu steaks (I used round steaks, approx. 320g)
            •   2 tbsp Japanese soy sauce
            •   2 tbsp mirin
            •   2 tbsp sake
            •   2 tbsp soft brown sugar
            •   Salt and pepper, to taste
            •   1 tbsp extra virgin olive oil
            •   2 sprigs of parsley, to garnish


        1. To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.
        2. Clean the steaks under running water and pat dry with kitchen towel before searing to get a nice crust. Season both sides with pepper and rub with 1/2 tbsp of extra virgin olive oil. (Do not season with salt at this point to avoid drawing the juices out from the steak)
        3. In a large frying pan over high heat, add 1/2 tablespoon oil and wait until the pan/oil is smoking hot. Place the steaks in the pan, and start your timer. Depending on thickness of the steak (this guide is for 1 inch thick steak), the timings are 2 minutes each side for medium rare, 3 minutes each side for medium and 4 minutes each side for well done. Every 15-20 seconds, flip the steak. Repeat this, turning the steaks for 3 minutes for medium rare as you will need to continue cooking your steak in Step 4 for 1 minute (total of 4 minutes for medium rare).
        4. Pour the teriyaki sauce into the pan with the beef, and let it boil over medium high heat. Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze, about 1 minute. Remove steak from pan and allow to rest for at least 10 minutes.
        5. Thinly slice the steak across the grain with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve. Garnish with a sprig of parsley and season steaks liberally with salt.

        This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2012/10/recipe-japanese-wagyu-beef-teriyaki.html?m=1