Lentil Chili

1 lb (500 g) ground beef 1 medium onion, chopped 1 garlic clove, minced 19 oz (475 g) can tomato sauce 1 cup (250 mL) green lentils, cooked or canned 10 oz (250 g) can whole mushrooms, drained ½ cup (125 mL) water 1 Tbsp (15 mL) chili powder ½ tsp (2 mL) black pepper 1 Tbsp (15 mL) white vinegar...

Beef and Lentil Samosas

These samosas could also be baked: set on a rimmed, parchment-lined sheet, brush with oil and bake at 425˚F for 20-30 minutes until golden. 1 pkg. samosa or spring roll wrappers, thawed if frozen Filling: 1 small onion, finely chopped 1/2 lb. (250 g) lean ground beef 1 cup (250 mL) cooked green or...

Spicy Lentil Beef Burger

• 500 g (1/2 lb) lean ground beef • 2 garlic cloves • 1 Tbsp (15 mL) honey • 1/4 tsp (1 mL) ginger • 1 cup (250 mL) cooked lentils • 2 Tbsp (30 mL) soy sauce, reduced sodium • 1 egg • 10 sprigs parsley or cilantro, chopped • 2 green onions, chopped • 1/2 cup (125 mL) bread crumbs Put all...

Tangy Beef Stew

• 1/4 cup (60 mL) all-purpose flour • 1/2 tsp (2 mL) salt • 1/4 tsp (1 mL) pepper • 2 lb (1 kg) stewing beef, cut into 1-inch (2.5 cm) cubes • 1 Tbsp (15 mL) canola oil • 1 cup (250 mL) water • 1/2 cup (125 mL) ketchup • 1/4 cup (60 mL) brown sugar • 1/4 cup (60 mL) vinegar • 1 Tbsp (15 mL)...

Winter Wine-laced Beef Stew

As the snow seems to never end, a heart-warming stew is as close to a perfect winter dish as one can get and this Basque version of Boeuf Bourguignon is all about the flavour.  You’ll never see it in another food column.  It’s Basque-chef Roger Dufau’s version of the traditional wine-soaked...

Spicy Saskatchewan Braised Beef

Developed by Joan Heath of Radisson, Saskatchewan, to take into the field as part of a hot lunch for her husband, Corey Loessin, this recipe makes incredibly flavourful gravy.  Sliced thinly, any leftovers make tremendous sandwiches. 4 lb (2 kg) cross rib or boneless blade pot roast 4 garlic...

Barbecue Sirloin Stir-Fry

You can substitute a thick-cut marinating steak for the grilling steak. Just increase the marinating time to 12 to 24 hours. Toast up some garlic bread on the grill to serve with the stir-fry. Preparation:  10 minutes Marinating: 30 minutes Cooking: 25 minutes 1/4 cup (60 mL) good steak sauce 1/2...

Big Barbecued Beef Ribs

Heather Travis of The Beef Information Centre writes: “Not for sissys, these gooey ribs offer rib-eating satisfaction from ear to ear and are great for dramatic presentation. ” Cook’s Notes: Use a bottled Smoky Barbecue-Flavoured sauce to save time. Small cans of chipotle peppers can...

Prairie-Style Tri-Tip Steak

Bottom Sirloin Tri-Tip is a flavourful, economical beef cut that has long been popular with Canadian restaurants and American consumers. For a taste of the wild west, marinate these boneless grilling steaks in this rye-based marinade. Serve with grilled vegetables and mashed potatoes. Preparation:...

Zesty Gingered Steak

Great flavours develop in meat when marinated in this extra zesty ginger marinade. Great on lamb and pork as well. 2 lb (1 kg)  round or flank steak Marinade 1/2 cup (125 mL) finely minced onion 3 tbsp (45 mL) fresh lemon juice 2 tbsp (30 mL) finely minced gingerroot 2 cloves garlic, crushed 1 tsp...