Ingredients

6 bacon strips, diced

1 boneless beef chuck roast (3 pounds), cut into 1-1/2-inch cubes

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 small onion, halved and sliced

1 medium carrot, sliced

2 tablespoons butter

1 tablespoon tomato paste

2 garlic cloves, minced

3/4 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

1/2 pound fresh mushrooms, sliced

1/2 cup burgundy wine or beef broth

5 tablespoons all-purpose flour

2/3 cup cold water

Hot cooked noodles, optional

Directions

In a large skillet, cook bacon over medium heat until crisp. Use a slotted spoon to remove to paper towels. In the drippings, brown the beef; drain.

Place beef and bacon in a 5-qt. slow cooker, Add the broth, onion, carrot, butter, tomato paste, garlic, thyme, salt, pepper and bay leaf. Cover and cook on low for 7-8 hours or until meat is tender.

Add mushrooms and wine. Combine flour and water until smooth; gradually stir into slow cooker. Cover and cook on high for 30-45 minutes or until thickened. Discard bay leaf. Serve with noodles if desired. Yield: 8 servings.

Nutritional Facts3/4 cup equals 460 calories, 29 g fat (12 g saturated fat), 130 mg cholesterol, 663 mg sodium, 8 g carbohydrate, 1 g fiber, 37 g protein.

Ingredients

1. 1 cup soy sauce
2. 3/4 cup beef broth
3. 1/2 cup olive oil
4. 2 tablespoons red wine vinegar
5. 4 to 5 garlic cloves, minced
6. 1 teaspoon coarsely ground pepper
7. 1 teaspoon dried thyme
8. 1/2 teaspoon salt
9. 1/2 teaspoon hot pepper sauce
10. 1 bay leaf
11. 1 beef eye of round roast (3-1/2 to 4 pounds)

Directions

1. In a bowl, combine the first nine ingredients; mix well. Cover and refrigerate 1 cup for basting. Pour remaining marinade into a large resealable plastic bag; add bay leaf and roast. Seal bag and turn to coat; refrigerate overnight.
2. Drain and discard marinade and bay leaf. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 55-60 minutes or until meat reaches desired doneness (for medium-rare a meat thermometer should read 145°; medium, 160°; well-done, 170°), basting often with reserved marinade. let stand for 15 minutes before slicing. Yield: 6-8 servings.

Ingredients

1. 1/4 cup dry red wine
2. 1/4 cup reduced-sodium soy sauce
3. 1/2 teaspoon garlic powder
4. 1/4 teaspoon ground cumin
5. 1/4 teaspoon pepper
6. 2 beef tenderloin steaks (6 ounces each)

Directions

1. In a large resealable plastic bag, combine the first five ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for up to 4 hours.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steaks, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 2 servings.

Nutritional Facts1 steak equals 263 calories, 10 g fat (4 g saturated fat), 75 mg cholesterol, 402 mg sodium, 1 g carbohydrate, trace fiber, 37 g protein. Diabetic Exchange: 5 lean meat.

Ingredients

1. 2 beef top sirloin, eye of round or tenderloin steaks (6 ounces each)
2. 1/2 teaspoon salt, divided
3. 1/2 teaspoon pepper, divided
4. 1 tablespoon olive oil
5. 2 tablespoons white wine or chicken broth
6. 1/2 pound fresh mushrooms, sliced
7. 3 tablespoons chopped green onions
8. 1 to 2 tablespoons butter
9. 1 tablespoon Worcestershire sauce
10. 1 teaspoon Dijon mustard

Directions

1. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook steaks in oil over medium-high heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
2. Add wine or broth to skillet. Stir in the mushrooms, onions, butter, Worcestershire sauce, mustard, remaining salt if desired and remaining pepper. Bring to a boil; cook and stir for 4-5 minutes or until mushrooms are tender. Serve over steaks. Yield: 2 servings.
3. Adjust accordingly for more servings

Ingredients

1. 1 teaspoon chopped green onion
2. 1 garlic clove, minced
3. 2 tablespoons butter, divided
4. 1 teaspoon Dijon mustard
5. 2 beef tenderloin steaks (1 inch thick and 6 ounces each)
6. 1/8 teaspoon salt
7. 1/8 teaspoon pepper
8. 1 tablespoon lemon juice
9. 1-1/2 teaspoons Worcestershire sauce
10. 1 tablespoon minced chives
11. 1 tablespoon minced fresh parsley

Directions

1. In a skillet, saute onion and garlic in 1 tablespoon butter and mustard until tender. Rub both sides of steaks with salt and pepper; add to skillet. Cook for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove steaks and keep warm.
2. Add the lemon juice, Worcestershire sauce, chives and remaining butter to the skillet; cook and stir over medium heat for 2 minutes. Pour over steaks. Sprinkle with parsley. Yield: 2 servings.

Ingredients

1. 2 medium unpeeled lemons, quartered
2. 1 medium unpeeled orange, quartered
3. 1/2 cup vegetable oil
4. 1 garlic clove, minced
5. 1 beef top sirloin steak (about 2-1/2 pounds and about 1-3/4 inches thick)

Directions

1. In a skillet, cook the lemon and orange wedges in oil over medium heat for 10-15 minutes, stirring often. Add garlic; cook and stir 1-2 minutes longer. Place steak in a shallow glass baking dish; pierce meat every inch with a fork. Pour citrus mixture over meat; turn to coat. Cover and refrigerate overnight, turning three or four times.
2. Drain and discard marinade. On a covered grill over medium-hot heat or in med.-hot oven, cook steak for 9-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6-8 servings.

Ingredients

1. 1 boneless beef chuck roast (3 pounds)
2. 1-1/2 cups ketchup
3. 1/4 cup packed brown sugar
4. 1/4 cup barbecue sauce
5. 2 tablespoons Worcestershire sauce
6. 2 tablespoons Dijon mustard
7. 1 teaspoon Liquid Smoke, optional
8. 1/2 teaspoon salt
9. 1/4 teaspoon garlic powder
10. 1/4 teaspoon pepper
11. 12 sandwich buns, split
12. Sliced onions, dill pickles and pickled jalapenos, optional

Directions

1. Cut roast in half and place in a 3- or 4-qt. slow cooker. In a small bowl, combine the ketchup, brown sugar, barbecue sauce, Worcestershire sauce, mustard, liquid smoke if desired and seasonings. Pour over beef.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove meat; cool slightly. Skim fat from cooking liquid.
3. Shred beef with two forks; return to the slow cooker. Cover and cook for 15 minutes or until heated through. Using a slotted spoon, place 1/2 cup on each bun. Serve with onions, pickles and jalapenos if desired. Yield: 12 servings.

Ingredients

1. 2 boneless  (2-1/2 pounds each)or 1- 5 lb. rump,shoulder or eye of round roast
2. 1 envelope ranch salad dressing mix
3. 1 envelope Italian salad dressing mix
4. 1 envelope brown gravy mix
5. 1/2 cup water

Directions

1. Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy. Yield: 12-15 servings.

Ingredients

1. 2 pounds lean ground beef (90% lean)
2. 2 eggs, lightly beaten
3. 1 cup saltine cracker crumbs
4. 1 cup milk
5. 1/2 cup grated Parmesan cheese
6. 1/2 cup chopped onion
7. 1-1/2 teaspoons salt
8. 1 can (8 ounce) pizza sauce
9. 3 slices part-skim mozzarella cheese, halved
10. Green pepper rings, optional
11. Sliced mushrooms, optional
12. 2 tablespoons butter, optional
13. Chopped fresh parsley, optional

Directions

1. Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9-in. x 5-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains; drain.
2. Spoon pizza sauce over loaf and top with mozzarella cheese slices. return to oven for 10 minutes or until the cheese is melted.
3. Meanwhile, if desired, saute green pepper and mushrooms in butter; arrange on top of meat loaf. Sprinkle with parsley if desire. Yield: 8-10 servings.

Ingredients

1. 2 eggs
2. 3/4 cup milk
3. 2/3 cup seasoned bread crumbs
4. 2 teaspoons dried minced onion
5. 1 teaspoon salt
6. 1/2 teaspoon rubbed sage
7. 1-1/2 pounds ground beef
8. 1/4 cup ketchup
9. 2 tablespoons brown sugar
10. 1 teaspoon ground mustard
11. 1/2 teaspoon Worcestershire sauce

Directions

1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for 5-6 hours or until no pink remains and a meat thermometer reads 160°.
2. In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before slicing. Yield: 6 servings.