Weekend Fix: Hot Easy Beef

Simple, sumptuous recipes to get your weekend dinner done fast


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Weekend Fix: Hot Easy Beef

Over the next few weeks you’ll be seeing some new features here at Snooth Eats—our way of exploring the kinds of food coverage you guys want. One new article: The Weekend Fix.

There are only so many things we can fix about the weekend. We can’t lengthen it, we can’t make it a paid vacation (despite some pretty ardent lobbying), we can’t remove the throngs of cars choking every major highway and thus destroying all hopes of timely errand-running. We can, however, give you a few quick and easy recipe ideas—the kind of stuff you can whip up for breakfast, brunch, and/or dinner with minimal fuss and maximum payoff (you should receive multiple high fives from everyone at the table).

This week we thought we’d start with something basic but satisfying, something made for the arctic temps and hibernation-instinct of winter: hot, easy beef. Three little words, one blissful result.  (Fear not, vegetarians and beef-wary: we’ll be treading, and cooking, well beyond the red meat spectrum.)

Kitchen image via Shutterstock

Mentioned in this article


  • This recipe for slow roasted beef can’t be correct! Not enough meat (and the butcher laughed at me when I asked for a 1 lb. boneless chuck roast) and WAY too much liquid.

    Any suggestions?

    Jan 29, 2013 at 10:20 AM

  • Snooth User: Emily Bell
    1177900 519

    Not sure which recipe you're referring to - Slow Cooker Beef Short Ribs calls for "2 pounds well-trimmed boneless beef short ribs," Roasted Beef Tenderloin calls for "1 3-pound beef tenderloin piece (large end), trimmed." assuming its former recipe, maybe the 2 pounds vs. 1 pound chuck roast you asked for makes up for issue with too much liquid?

    Jan 29, 2013 at 10:42 AM

  • I was referencing the recipe that was the lead in the article...not the ribs or tenderloin.

    Jan 30, 2013 at 10:43 AM

  • Snooth User: Emily Bell
    1177900 519

    Hmmm this is a bit confusing. Seems like perhaps instead of 1 lb boneless chuck roast it should probably say 1 (2 to 3 lb) boneless chuck roast. It looks like that large quantity of liquid would reduce somewhat in braising, and then further reduce as a sauce is made. but ratio of meat to liquid seems off. apologies, not a good choice in recipe.

    Jan 30, 2013 at 11:11 AM

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