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...

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:...