Asian Beef Stew

• 2 pounds potatoes, peeled and sliced 1/2 inch thick
• 1 pound carrots, washed and chopped 1 inch long
• 1 onion, sliced thin
• 3 pounds stew meat
• 1 cup orange juice
• 3 cups low sodium beef broth
• 3 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 teaspoon Asian chili paste
• 3 tablespoons cornstarch

Layer potatoes, carrots, onion, and beef in a 5 to 6-quart slow cooker. Whisk together remaining ingredients and add to slow cooker. Cover slow cooker and cook on high heat 5 hours.

Beef Stew

• 3 pounds beef stew meat
• 3 tablespoons flour
• dash of salt and pepper
• 1 tablespoon vegetable oil
• 1 pound carrots, peeled and 1-inch diced
• 1 onion, sliced thin
• 2 pounds potatoes, peeled and 1-inch diced
• 1 cup beef broth
• 1 can tomato sauce (optional)

In a large bowl, toss beef with flour, salt, and pepper. In a large pot, brown beef with oil. Add water to cover and simmer for 2 to 3 hours until beef is tender. Add carrots and onion and simmer for 30 minutes. Add potatoes and water to cover, and simmer for 30 minutes or until tender. Add beef broth and tomato sauce and stir. Heat to boiling.

Beef Tomato

• 1 lb top sirloin, sliced
• 1 clove garlic, minced
• 4 tomatoes, wedged
• 1 bell pepper, sliced
• 1 onion, sliced
• 3 tbsp Kikkoman® Soy Sauce (shoyu)
• 2 tsp sugar
• 1 tbsp cornstarch
• a squeeze of lemon juice
• 1 tbsp water

Saute steak with garlic on medium heat until steak is cooked through. Remove steak from pan. Saute tomatoes and onion until tender. Return steak to pan. Mix shoyu, sugar, cornstarch, lemon juice, and water until smooth. Add to pan and simmer until glossy.

Corned Beef Brisket

• 3-5 lbs corned beef brisket, rinsed
• 3-5 potatoes, peeled and cut into 2" slices
• 1 head cabbage, cut into 2" wedges
• 1-2 cans white asparagus
• 1 bay leaf
• sprinkle of oregano
• sprinkle peppercorns
• sprinkle of thyme

Cover brisket with water in a large pot or casserole. Add spices. Bring water to a boil and remove from heat. Wipe the inside of pot or casserole with a paper towel, being careful not to burn your fingers. Return pot to heat and simmer for 45 minutes per pound. Before the last 45 minutes of cooking time, adjust soup for saltiness by removing liquid and adding water if necessary. Add potatoes for the last 45 minutes of cooking time and the cabbage and asparagus for the last 15 minutes of cooking time.

Cowboy Stew

• 1 ¼ lb. stew meat, cut in 1" cubes
• 4 medium unpeeled potatoes, cut in 1" cubes
• 1 medium onion, diced
• 1 can (28 oz) barbecue flavored baked beans

Combine ingredients in crockpot. Cook for 8-10 hours, or until meat is tender.

Beef Mechado

• 2-3 lbs chuck roast
• 3 cloves garlic, minced
• 4 tbs Kikkoman® soy sauce (shoyu)
• lemon juice (optional)
• 1/2 Marca El Rey Chorizo or Chorizo de Bilbao
• 1 8 oz can Contadina® tomato sauce
• 8 oz water
• 1 small onion, chopped
• 3 dashes Lea & Perrins Worcestershire Sauce
• 1 bay leaf
• 1 dash black pepper
• 2 potatoes, peeled and quartered
• 1 carrot, peeled and quartered
• 4 tsp sugar

Marinate roast with the garlic and shoyu and lemon juice. Brown the roast and the chorizo in oil and add to baking dish. Combine tomato sauce, water, onion, Worcestershire sauce, bay leaf, pepper and add to baking dish. Bake at 325 degrees for 2 hours, turning meat over after 1 hour. Brown carrots and potatoes in oil and then add to baking dish with enough sugar to remove any tartness. Bake for 1 hour more or until meat and potatoes are tender.

Serve with pineapple.

Pot Roast

• 3 lbs London broil
• Lipton Onion Soup Mix
• 1 lb carrots, peeled and quartered
• 1 lb potatoes, peeled and quartered
• 3 cups water

Cover tightly with aluminum foil. Bake at 350 for 3 hours.

Steak Fajitas

• 1 lb top sirloin steak, sliced
• 1 onion, sliced
• 2 bell peppers, sliced
• 3 tomatoes, sliced (optional)
• salt & pepper to taste
• soft tortillas

Saute steak until halfway done. Add onions, peppers, and tomatoes and saute until tender. Salt and pepper to taste.

Serve wrapped in a tortilla.