BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Season the beef with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
- Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
- Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g
STIFADO - TRADITIONAL BEEF STEW WITH SHALLOTS
Stifado is a truly flavorful beef stew, slow-cooked in wine, with shallots, and sweet spices.
Provided by [email protected]
Categories Main Course
Number Of Ingredients 9
Steps:
- Add a generous splash of olive oil in a cooking pot and heat over high heat.
- Brown the beef chunks on all sides. Do this by adding the meat in the pot in batches. So the temperature of the oil won't drop, and the meat sill sear properly. After you're done with the first batch, remove the meat from the pot and then add the next batch. Once all the meat is seared and browned all over, add it all back in the pot.
- Pour in 2-3 cups of semi-sweet red wine, and 2-3 cups of water in the pot. The amount of both liquids should be just enough to cover the meat. So whether you're using a wider or more narrow cooking pot you should adjust the amount to 2 or 3 cups (each) accordingly.
- Add the allspice, cloves, cinnamon stick, and bay leaves. Season with kosher salt and ground pepper.
- Reduce heat to low and cover the pot with its lid. Slow cook for approximately 2 hours.
- Meanwhile, cut off the tops and bottoms of the shallots and remove their skins. Place in a bowl and cover with cold water. Let them soak for about 30 minutes and then drain in a strainer. This is done to remove some of their sharp acidity.
- After the meat has slowly cooked for 2 hours, prick with a knife to make sure it's tender enough. Otherwise, cook a bit more.
- Add a splash of olive oil in a skillet or frying pan, and heat over medium-high heat. Toss in the shallots and cook until deep golden all over. Stir in 2 loaded tablespoons of tomato paste, and cook for 2 minutes more, while stirring constantly using a wooden spoon. Pour a good splash of water in the pan to help scrape off the paste from the pan and then add everything in the pot with the meat.
- Shake the pot for the shallots to spread evenly, and once you make sure there is enough liquid in the pot to almost cover everything, slow cook (covered) for another 45-50 minutes.
- Serve with freshly ground pepper on top!
Nutrition Facts : ServingSize 4 g, Calories 938 kcal, Carbohydrate 41 g, Protein 78 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 259 mg, Sodium 399 mg, Fiber 8 g, Sugar 17 g
BEEF AND SHALLOT STEW
I saw this recipe on an episode of Real Simple and although I have not tried it, it did catch my attention to make in the near future.
Provided by Kathies Kafe
Categories Stew
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 300°F
- Season the beef with the salt and pepper.
- Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings.
- Add the wine and cook, stirring and scraping the bottom, for 3 minutes. Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours.
- Spoon into individual bowls.
Nutrition Facts : Calories 319.5, Fat 3.9, SaturatedFat 0.6, Sodium 1790.2, Carbohydrate 34.5, Fiber 0.1, Sugar 1.2, Protein 5.6
BEEF STEW WITH ROOT VEGETABLES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h15m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Heat the oil and butter in a pan and brown the beef. Remove the beef from the pan, throw in the garlic and onions and cook until softened, about 3 minutes. Pour in the beer, beef broth, Worcestershire sauce, tomato paste, sugar, paprika, salt and some pepper. Then return the beef to the pan, cover and simmer on a low heat until the meat is very tender, 1 1/2 to 2 hours. If the liquid level gets too low, add more broth as needed.
- Add the carrots, parsnips and turnips and continue to simmer until the vegetables are tender and the liquid is reduced, about 30 minutes.
- If the stew is still too liquidy, remove a cup of cooking liquid from the pan and stir in the flour. Add the flour mixture back into the pan and stir. Simmer for 10 minutes until the stew is thick. The meat should be very tender; if it's tough, let it continue to cook.
- To finish, add the parsley and stir through the stew.
ROAST BEEF WITH NEW POTATOES AND SHALLOTS
This is a simple recipe for a trusted Sunday meal, with roasted potatoes and shallots.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h15m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. On a large rimmed baking sheet, toss potatoes and shallots with oil; season with salt and pepper.
- Push vegetables to edges of baking sheet; place roast in the center. Turn roast to coat with oil on pan, and season generously with salt and pepper.
- Roast, tossing potatoes and shallots occasionally, until an instant-read thermometer inserted in center of meat registers 130 degrees; for medium-rare, 40 to 50 minutes. Let beef rest 10 minutes, loosely covered with aluminum foil, before slicing and serving with potatoes and shallots.
Nutrition Facts : Calories 460 g, Fat 13 g, Protein 45 g, SaturatedFat 3 g
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
BEEF STEW WITH MUSHROOMS, SHALLOTS AND POTATOES
Provided by William Viets
Categories Beef Mushroom Potato Stew Winter Bon Appétit Massachusetts
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Place beef in large bowl. Sprinkle with flour, thyme, allspice and generous amounts of salt and pepper; toss to coat. Heat oil in heavy large pot over medium-high heat. Working in batches, add beef and sauté until brown, about 6 minutes. Transfer beef to large dish after each batch; reserve any flour in bowl. Add mushrooms and potatoes to drippings in pot. Stir 2 minutes. Return beef, any collected juices, and reserved flour mixture to pot. Add beef broth and bring to boil. Reduce heat to medium-low. Cover and simmer until beef is almost tender, about 45 minutes.
- Drop shallots into pot of boiling water; cook 1 minute. Drain and peel shallots. Add to stew and simmer, uncovered, until beef and vegetables are tender and sauce thickens, about 30 minutes.
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
ROAST BEEF WITH SHALLOTS
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 11h10m
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
- Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
- Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
- Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
- Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
- Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
- Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
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BEEF STEW WITH SHALLOTS, BEEF STIFATHO - EAT YOURSELF GREEK
From eatyourselfgreek.com
Reviews 2Servings 4Cuisine GreekCategory Main Course
- Heat up some olive oil in a deep, large pot and sauté 1 onion. Add the diced beef and brown, deglaze with wine. Once evaporated, add a glass of water, just enough to cover the meat; put the lid on and turn the heat to low for approximately 35-40 minutes.
- Meanwhile, prepare the shallots. You will need to peel them, the quickest way is to blanch them, let drain and peel once they at room temperature. The shallots should be kept whole.
- Once the shallots are peeled, use a different pot, add a bit of olive oil, allow to heat up and add 1 crushed garlic clove and then add all the shallots to give them a quick browning. Once well sizzled, transfer the shallots to the bigger pot which holds the beef.
- Now it’s time to add all the seasoning, bay leaf, pepper and salt, all the spice berries, the chopped tomatoes with half a teaspoon of salt. Once it comes to a boil, lower to a gentle simmer. Your stew will be ready once the sauce sets 7-8 minutes.
BEEF AND SHALLOT STEW RECIPE | REAL SIMPLE
From realsimple.com
5/5 (112)Calories 740 per serving
- Heat oven to 300° F. Season the beef with the salt and pepper. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef.
- Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
- Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. Spoon into individual bowls.
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