5 Most Popular Beef Recipes of Brooklyn

• 1 lb. ground beef
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 cups of beef broth
• 1 can of diced tomatoes
• 1 cup of uncooked elbow macaroni
• 1 cup of shredded cheddar cheese
• Salt and pepper to taste

• Preheat your oven to 350°F.
• In a large skillet, brown the ground beef over medium heat until it is cooked through. Drain any excess fat.
• Add the onion and garlic to the skillet and cook until the onion is translucent.
• Stir in the beef broth, diced tomatoes, macaroni, salt and pepper.
• Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
• Transfer the mixture to a 9×13 inch baking dish and sprinkle the cheddar cheese on top.
• Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Serve hot and enjoy!

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup beef broth
• Shredded cheddar cheese and sour cream for serving (optional)

• In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked, about 10 minutes. Drain any excess fat.
• Add the onion, garlic, and green bell pepper to the pot and cook until the vegetables are softened, about 5 minutes.
• Stir in the chili powder, cumin, oregano, salt, and black pepper. Cook for 2 minutes, stirring constantly.
• Add the diced tomatoes, kidney beans, black beans, and beef broth. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30 minutes.
• Serve the chili hot, topped with shredded cheddar cheese and a dollop of sour cream if desired.

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup sliced mushrooms
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 pound pasta

Grated Parmesan cheese, for serving

• In a large skillet, cook the ground beef over medium heat until browned and fully cooked, about 10 minutes. Drain any excess fat.
• Add the onion, garlic, red bell pepper, and mushrooms to the skillet and cook until the vegetables are softened, about 5 minutes.
• Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and black pepper. Bring the sauce to a simmer and let it cook for 10 minutes.
• Meanwhile, cook the pasta according to the package instructions until al dente.
• Drain the pasta and add it to the skillet with the sauce. Toss everything together until the pasta is coated in the sauce.
• Serve the beef pasta hot, topped with grated Parmesan cheese.

• 1 (3-4 pound) beef tenderloin roast, trimmed
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano

• Preheat your oven to 450°F.
• Season the beef tenderloin roast generously with salt and black pepper.
• In a small bowl, mix together the olive oil, garlic, thyme, rosemary, basil, and oregano. Rub the mixture all over the beef tenderloin roast.
• Place the beef tenderloin roast in a roasting pan and transfer it to the oven. Roast for 20 minutes.
• Reduce the oven temperature to 375°F and continue to roast the beef tenderloin until it reaches an internal temperature of 130°F for medium-rare, about 20-25 minutes.
• Remove the beef tenderloin from the oven and let it rest for 10 minutes before slicing and serving.

• 2 lbs of boneless beef chuck, cut into 1-inch cubes
• 2 tbsp of all-purpose flour
• Salt and pepper to taste
• 2 tbsp of olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 2 large carrots, sliced
• 2 stalks of celery, sliced
• 2 large potatoes, peeled and cubed
• 1 cup of frozen peas
• 1 cup of frozen corn
• 2 cups of beef broth
• 1 cup of red wine
• 2 tbsp of tomato paste
• 2 tsp of dried thyme
• 1 tsp of dried rosemary

• Season the beef cubes with the flour, salt, and pepper. Toss to evenly coat.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Add the beef to the pot and cook until browned on all sides. This should take about 5-7 minutes.
• Remove the beef from the pot and set it aside.
• Add the onion, garlic, carrots, celery, and potatoes to the pot and cook until the onion is translucent, about 5 minutes.
• Add the beef broth, red wine, tomato paste, thyme, rosemary, salt, and pepper to the pot and stir to combine.
• Add the beef back to the pot and bring the mixture to a boil.
• Reduce the heat to low and cover the pot.
• Simmer the stew for 2 hours, stirring occasionally, until the beef is tender.
• Add the frozen peas and corn to the pot and stir to combine.
• Simmer for an additional 10-15 minutes, or until the vegetables are tender.