Oven Stew

4 lbs. beef round steak, cut in 1 inch cubes
4 c. sliced carrots
2 c. sliced celery
4 med. onions, sliced
2 (5 oz.) cans water chestnuts, drained and sliced
2 (6 oz.) cans sliced mushrooms, drained
1/4 c. plus 2 tbsp. flour
2 tbsp. sugar
2 tbsp. salt
2 (16 oz.) cans tomatoes
2 c. Burgundy

In roasting pan or Dutch oven mix meat, carrots, celery, onions, water
chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

Grilled Southwest Steaks

1 pound beef round steak, cut 1-inch thick
1/3 cup vegetable oil
1/3 cup fresh lime juice
3 jalapeno peppers, seeded and chopped
3 shallots, chopped
2 tablespoons snipped cilantro
2 cloves garlic, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1. Trim fat from steak. Place steak in a plastic bag and set the bag
into a shallow dish.

2. For marinade, in a small bowl stir together oil, lime juice,
jalapeno peppers, shallots, cilantro, garlic, salt and pepper. Pour
over steak; seal bag. Marinate in the refrigerator for 6 hours or
overnight, turning bag occasionally.

3. Drain steak, reserving marinade.

4. Grill steak on an uncovered grill directly over medium coals to
desired doneness, turning once. Allow 14 to 16 minutes for
medium rare or 18 to 20 minutes for medium. Brush
occasionally with marinade up to the last 5 minutes of grilling.

Steak & Tomato-Basil Pasta
6 beef tenderloin steaks or 3 boneless beef top loin steaks,
cut 1-inch thick
1 pound uncooked penne or mostaccioli pasta
1/3 cup thinly sliced fresh basil or 2 teaspoons dried basil
leaves
1/4 cup freshly grated Romano or Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 cup chopped onion
3 large cloves garlic, crushed
6 cups chopped plum tomatoes (approximately 3 3/4
pounds)
1 teaspoon granulated sugar
3/4 teaspoon salt
1/4 teaspoon pepper

1. Cook pasta according to package directions; keep warm.

2. Meanwhile in large saucepan or Dutch oven, heat oil over
medium heat until. Add onion and garlic; cook and stir until
tender. Add remaining sauce ingredients. Bring to a boil; reduce
heat to low. Simmer, uncovered, 10 minutes, stirring
occasionally.

3. Place beefsteaks on grid over medium, ash-covered coals. Grill
steaks, uncovered, 13 to 15 minutes (15 to 18 minutes for top
loin steaks) for medium rare to medium doneness, turning once.
Season with salt and pepper. Trim fat from steaks. (Cut top loin
steaks crosswise in half).

4. Combine tomato sauce, basil, cheese and pasta; toss to coat.
Serve steaks with pasta.

Cajun-Style Rib-Eye Steak

1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
6 small rib-eye steaks, approximately 3 pounds
1 tablespoon paprika
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt
1/2 teaspoon white pepper

Begin marinating the steaks a day ahead.

1. Combine oil, sliced onion, garlic powder and 1 tablespoon
black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to
marinade, turning to coat. Spoon half of sliced onion evenly
over steaks. Cover and refrigerate overnight.

2. Prepare barbecue (medium-high heat) or preheat broiler.
Remove steaks from marinade. Combine paprika, cayenne, salt,
white pepper and 1/2 teaspoon black pepper in small bowl.
Sprinkle each side of each steak with 1 teaspoon spice mixture.

3. Grill or broil steaks until cooked through, about 8 minutes per
side for medium-rare. Cut each steak in half. Divide steaks
among plates; serve.

Beef Sirloin Kebabs with Roasted Red Pepper Sauce

1 1/2 pounds boneless beef top sirloin steak, cut 1 inch
thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce) jars roasted red peppers, rinsed, drained,
finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons
minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch

1. Heat oil in large skillet over medium heat until hot. Add onion
and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is
tender.

2. Add red peppers, wine, tomato paste and thyme, stirring until
tomato paste is blended. Combine broth and cornstarch in small
bowl, mixing until smooth. Stir into pepper mixture; bring to a
boil. Reduce heat to medium-low; simmer 10 to 12 minutes or
until slightly thickened, stirring occasionally. Keep warm.

3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces.
Combine pepper, salt, paprika and 1 clove garlic in large bowl.
Add beef; toss to coat. Thread beef pieces evenly onto six 12-
inch metal skewers, leaving small space between pieces.

4. Place kebabs on grid over medium, ash-covered coals. Grill,
covered, about 7 to 9 minutes for medium rare to medium
doneness, turning once. Serve with dipping sauce.

BARBEQUE BEEF STEW

* 2 lbs. stew meat
* 3 tbsp. oil
* 1 c. onion, sliced
* 1/2 c. green pepper, chopped
* 1 lg. clove garlic
* 1/2 tsp. salt
* 1/8 tsp. pepper
* 2 c. beef stock
* 1 can (8 oz.) tomatoes
* 1 can (4 oz.) mushrooms
* 1/3 c. barbecue sauce
* 3 tbsp. cornstarch
* 1/4 c. cold water

Saute onion, pepper and garlic in oil. Add salt, pepper, beef stock,
tomatoes, mushrooms and barbecue sauce. Cook in slow cooker/Crock
Pot on low heat 8-10 hours. Mix cornstarch, cold water and thicken before serving.

Serve over hot cooked rice.