Beef and Veggies. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer. What Vegetables to Serve with Roast Beef? Beef and Veggies

You can cook Beef and Veggies using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Beef and Veggies
  1. You need of Beef and vegetables.
  2. Prepare 1-2/3 pound of ground sirloin.
  3. You need 1 cup of sliced celery.
  4. You need 1/2 pound of broccoli.
  5. You need 1/2 of cauliflower.
  6. Prepare 1/2 cup of slice purple pearl onions.
  7. You need 3 of medium Carrots sliced.
  8. It’s of Spices.
  9. It’s To taste of salt.
  10. It’s 1/2 teaspoon of ground white pepper.
  11. It’s 1/2 teaspoon of granulated garlic powder.
  12. You need 1/3 teaspoon of ground cinnamon.
  13. You need 1/2 teaspoon of ground ginger.
  14. You need 1/2 teaspoon of ground cumin.
  15. Prepare 1/2 teaspoon of granulated onion powder.
  16. Prepare of Extra.
  17. It’s 1 teaspoon of liquid smoke.

Ground Beef and Veggies Fresh tomato and green pepper add splashes of color to this meaty main dish from Pauletta Bushnell of Lebanon, Oregon. "It's perfect for a family dinner or as a last-minute meal for unexpected company," she notes. Braised in the oven with carrots, potatoes and beans, economical beef chuck becomes a fork-tender meal-in-a-dish. Return the meat to the skillet along with the beef broth, combining with the onion and tomato paste mixture. Once seared, place in the middle of a large roasting pan.

Beef and Veggies instructions

  1. Brown the beef. Remove the beef from the pan. Add the liquid smoke to the beef. I also added salt to taste here..

  2. Add the vegetables to the drippings. Simmer till tender..

  3. Add the spices. Add salt to taste..

  4. Sauté for 8 minutes. Add the beef to the vegetables..

  5. Bring to a simmer. Cover and let rest 7 minutes..

  6. Serve I hope you enjoy!!!.

Surround the beef with all the chopped up veggies. Place the sprigs of thyme on the beef roast, and pour in the beef broth. Top with butter or oil and fresh herbs. Fold edges of foil over and crimp tightly to seal. Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew.