Beef With Red Wine Carrots Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF WITH RED WINE & CARROTS



Beef with red wine & carrots image

Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta

Provided by Good Food team

Categories     Dinner, Main course

Time 4h5m

Yield Makes 8 portions

Number Of Ingredients 11

vegetable or sunflower oil , for frying
1 ½kg shin of beef or stewing beef, cut into cubes
3 tbsp flour
2 large onions, sliced
600g carrots, cut into batons
4 garlic cloves, crushed
glass red wine (about 175ml/6fl oz)
850ml beef stock
3 bay leaves
few thyme sprigs
jacket potatoes or mash, to serve

Steps:

  • Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
  • Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).

Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium

BEEF STEW WITH RED WINE AND CARROTS (DAUBE DE BOEUF AUX CAROTTES



Beef Stew With Red Wine and Carrots (Daube De Boeuf Aux Carottes image

from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes.

Provided by jenpalombi

Categories     Stew

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 14

3 lbs boneless beef chuck roast
2 tablespoons extra virgin olive oil
2 slices thick-cut bacon, cut into 1/2-inch pieces
kosher salt & freshly ground black pepper, to taste
8 ounces shallots, thinly sliced (8 to 10 medium)
2 tablespoons brandy, such as Cognac
2 tablespoons tomato paste
2 -3 garlic cloves, finely chopped (2 to 3 tsp.)
2 teaspoons herbes de provence
2 cups red wine, such as Cotes du Rhone
1 (14 1/2 ounce) can whole canned tomatoes
4 slices orange zest (2-1/2 inches long, removed with a vegetable peeler)
1 lb slender carrot, peeled and cut into 3/4- to 1-inch chunks (about 2 cups)
1/4 cup coarsely chopped fresh flat-leaf parsley

Steps:

  • Using your fingers and a thin knife, pull the roast apart along its natural seams. Trim off any thick layers of fat. Carve the roast into 1-1/2- to 2-inch cubes and arrange them on a paper-towel- lined tray to dry.
  • Position a rack in the lower third of the oven. Heat the oven to 325ºF.
  • Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to a small plate. Season about one-third of the beef with salt and pepper, and arrange the cubes in a sparse single layer in the pot to brown. Adjust the heat so the beef sizzles and browns but does not burn. Cook until all sides are a rich brown, a total of about 10 minutes. Transfer to a large plate or tray, and season and brown the remaining beef in two more batches.
  • When all the beef chunks are browned, pour off all but about 1 Tbs. of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté until they just begin to soften, about 1 minute. Add the brandy and let it boil away. Add the tomato paste, garlic, and herbes de Provence, stirring to incorporate, and sauté for another 1 minute. Add the wine, stirring and scraping the bottom of the pan with a wooden spoon to dislodge the caramelized drippings, and bring to a boil. Pour in the liquid from the tomatoes, holding the tomatoes back with your hand. Then one by one, crush the tomatoes with your hand over the pot and drop them inches Add the orange zest, and return the beef (along with accumulated juices) and bacon to the pot. Finally, add the carrots, bring to a simmer, cover, and slide into the oven.
  • Cook the stew, stirring every 45 minutes, until the meat is fork-tender (taste a piece; all trace of toughness should be gone), 2 to 3 hours. Before serving, skim off any surface fat (if there is any), taste for salt and pepper, and stir in the parsley.
  • Make Ahead: This dish can be made up to three days ahead. Reserve the chopped parsley and don't bother skimming the surface fat. Instead, transfer the cooled stew to a bowl or baking dish, cover tightly, and refrigerate. Before reheating, lift off the layer of solid fat that will be on the surface. Reheat gently in a 325ºF oven in a covered baking dish, stirring once, for about 30 min., or until hot. Taste for salt and pepper and add the parsley just before serving.

Nutrition Facts : Calories 809.9, Fat 52.6, SaturatedFat 19.8, Cholesterol 161.6, Sodium 389.1, Carbohydrate 19.9, Fiber 3.1, Sugar 6.4, Protein 45.2

BEEF STEW WITH BUTTER BEANS, PEAS, CARROTS, AND RED WINE



Beef Stew with Butter Beans, Peas, Carrots, and Red Wine image

Provided by Food Network

Categories     main-dish

Time 2h25m

Yield 4 servings

Number Of Ingredients 14

2 pounds beef stew cubes
1 cup flour
Salt and pepper
Olive oil, for sauteing
2 onions, diced
3 cloves garlic crushed
1/2 bottle red wine
2 cups chicken stock
3 cups chopped fresh tomatoes
1 bag baby carrots
1 bag butter beans
1 bag frozen peas
1 dash hot sauce
1/4 cup capers

Steps:

  • Dust off the excess flour. Sear beef cubes in hot oil and remove from pan.
  • Saute 2 onions and garlic until translucent. Add beef back to pan and deglaze with wine. Add the chicken stock and tomatoes and let simmer for 1/2 hour. Add the carrots and simmer for another 1/2 hour. Add butter beans, peas, hot sauce and capers. Season and simmer for 1 hour or until the meat is fork tender. Check the seasoning. Serve on buttered bowtie noodles.

RED WINE BEEF STEW



Red Wine Beef Stew image

Tender and succulent, this red wine beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Provided by Sara Quessenberry

Categories     Wine     Beef     Braise     Dinner     Meat     Red Wine     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 13

4 pounds chuck roast, cut into 2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as Pinot Noir or Syrah
4 cups low-sodium chicken broth
1 medium yellow onion, quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2 pounds), peeled and cut into 3-inch pieces
1 1/2 pounds baby white or red potatoes, halved

Steps:

  • Preheat the oven to 325°F.
  • Season the meat with salt and pepper, place in a large bowl, and toss with the flour.
  • Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat, in batches, until well browned on all sides, 6 to 8 minutes, transferring the pieces to a plate as they are browned. Pour off and discard any drippings from the pot.
  • Add the tomato paste, wine, broth, onion, bay leaves, thyme, and 2 of the carrots and bring to a boil. Return the meat and any juices back to the pot (the meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 2 hours.
  • Using tongs, remove and discard the cooked vegetables. Add the potatoes and the remaining 8 carrots to the pot, cover, and return to the oven. Cook until the meat and vegetables are fork-tender, about 1 hour more.

HEARTY BEEF STEW WITH RED WINE



Hearty Beef Stew with Red Wine image

This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!

Provided by Dancer

Categories     Stew

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 16

2/3 cup flour
1/4 teaspoon pepper
3 lbs beef chuck, cut in -1
1/3 cup olive oil
1 cup coarse onions, chopped
1 cup celery
3 garlic cloves, crushed
2 (21 ounce) cans condensed beef broth
1 bay leaf
1/4 teaspoon dried thyme leaves
1 tablespoon parsley
6 small potatoes, halved
6 medium carrots, cut in large slices
2 small onions, quartered
1 lb mushroom
1/2 cup water or 1/2 cup beef broth

Steps:

  • Combine flour and pepper; coat beef cubes.
  • Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
  • Sauté onion, celery and garlic until tender.
  • Return beef to pan.
  • Add beef, broth, wine and spices.
  • Bring to a boil, stirring occasionally.
  • Reduce to simmer, cover and continue cooking for 1-3/4 hours.
  • Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
  • Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
  • Simmer until thick.

More about "beef with red wine carrots recipes"

BEEF STEW WITH RED WINE & CARROTS (DAUBE DE BOEUF …
beef-stew-with-red-wine-carrots-daube-de-boeuf image
Position a rack in the lower third of the oven. Heat the oven to 325ºF. Heat the oil and bacon together in a 7- or 8-qt. Dutch oven over medium heat, stirring occasionally, just until the bacon is browned but not crisp, 5 to 6 minutes. …
From finecooking.com


BEEF STEW IN RED WINE SAUCE RECIPE - JACQUES PéPIN | FOOD & WINE
2013-12-07 In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt …
From foodandwine.com
5/5 (630)
Category Beef
  • Preheat the oven to 350°. In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves and thyme, season with salt and pepper and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
  • Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavorful.
  • Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2 inch thick, then cut the slices into 1-inch-wide lardons.
  • In a large skillet, combine the pancetta, pearl onions, mushrooms and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water and a large pinch each of sugar, salt and pepper. Bring to a boil, cover and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.


BEEF STEW WITH RED WINE & CARROTS | RACHAEL RAY IN SEASON
Instructions Checklist. Step 1. In a large saucepan with a lid, cook the stew, covered, over medium-low, stirring once, until heated through, about 5 minutes; season with salt and pepper. …
From rachaelraymag.com
  • In a large saucepan with a lid, cook the stew, covered, over medium-low, stirring once, until heated through, about 5 minutes; season with salt and pepper.


CROCK POT ROAST WITH POTATOES & CARROTS - BEST BEEF RECIPES
1. Cook onion and garlic in the skillet then add tomato paste. Once cooked, transfer to the slow cooker. 2. Add wine to the pan and cook for 2-3 minutes. Pour into to the slow cooker with the roast and onions. 3. Add vegetable ingredients along with thyme, rosemary, bay leaves and beef broth to the slow cooker. 4.
From bestbeefrecipes.com


BEEF STEW WITH MUSHROOMS AND RED WINE - A PERFECT RECIPE FOR …
2017-09-05 Add the beef and fry until browned. Stir in the flour then pour in the wine, stock and tomato puree. Add the bay and thyme, then the mushrooms and carrots. Stir everything then bring the contents to a slow bubble. Place the casserole in the oven and cook for 1 hour. Lower the heat to 140° C/fan 120°C/280°F/gas mark 1 and cook for another 2 ...
From greedygourmet.com


CROCK POT ROAST WITH POTATOES AND CARROTS - BEST BEEF RECIPES
2022-02-23 Pour into the cooker with roast and onions. Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock. Cover and cook on low for 8-10 hours until beef and vegetables are tender.
From bestbeefrecipes.com


RED WINE BRAISED BEEF RECIPE | LEITE'S CULINARIA
2019-04-27 Bring the liquid back to a boil, cover with a tight-fitting lid, and reduce the heat to low. Let it simmer gently, turning the beef occasionally, until the beef is very tender, 2 1/2 to 3 hours. Alternatively, you can slide the braised beef in an oven preheated to 320°F (160º) for the same amount of time.
From leitesculinaria.com


BEEF WITH CARROT RECIPES - 73 RECIPES - PETITCHEF
Ingredients: 1 lb beef chuck 2 onions 2 carrots 1 bouquet garni 3 cups red wine 3.5 ounces bacon 1 galic clove 3.5 ounces button mushrooms salt …
From en.petitchef.com


SLOW-BRAISED BEEF IN RED WINE RECIPE - TESCO REAL FOOD
Preheat the oven to gas 3, 160°C, fan 140°C. Place a large ovenproof casserole over a medium-high heat, add the bacon and fry for 5-7 mins until crisp. Remove to a plate with a slotted spoon and set aside. Working in batches, add the beef to the hot casserole and fry for 2-3 mins per batch until browned all over – you may need to add a ...
From realfood.tesco.com


RED WINE-BRAISED BEEF STEW WITH POTATOES AND CARROTS BY …
Method. Step 1. In a large Dutch oven, add bacon over medium-high heat and cook until rendered and golden brown, about 8 minutes. Using a …
From thefeedfeed.com


SLOW-COOKED BEEF WITH RED WINE | RICARDO
Ingredients. 8 small new potatoes (or 4 medium potatoes, peeled and halved) 4 carrots, peeled and halved lengthwise; 3 1/2 lb (1.5 kg) boneless beef blade roast, cut into 1.5-inch (4-cm) cubes
From ricardocuisine.com


EASY BEEF STEW WITH RED WINE RECIPE - COOK WITH CAMPBELLS …
Remove beef from marinade, reserve marinade, set beef aside. Heat a 4 qt (3.8L) Dutch oven pot on medium, add 1 tbsp oil and shallots, sauté 1 minute, then add garlic, sauté briefly before adding the broth, reserved marinade and vegetables; simmer over medium-low …
From cookwithcampbells.ca


BEST BEEF WITH CARROTS RECIPES | FOOD NETWORK CANADA
2009-11-10 Season the meat on both sides with salt and pepper. In a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total.
From foodnetwork.ca


RED WINE POT ROAST (DUTCH OVEN RECIPE) | THE RUSTIC FOODIE®
2019-12-17 Thoroughly wash and dry 4 -5 red potatoes and 4 - 5 large carrots. Dice the potatoes into chunks and slice the carrots. Generously salt and pepper both sides of chuck roast. Heat a cast iron Dutch oven to medium high on the stove top. Add 2 Tbsp. olive oil. Once the oil is heated place the chuck roast in the pan.
From therusticfoodie.com


BRAISED BEEF WITH CARROTS RECIPE | LEITE'S CULINARIA
2020-01-19 Bring to a boil, and cook until the wine has reduced slightly, about 2 minutes. Return the beef to the pot and add the raisins, parsley, carrots, and stock. Bring it to a simmer over medium-high heat, cover, put it in the oven, and cook until the meat is tender, about 2 hours. Using a slotted spoon, transfer the meat and vegetables to a bowl or ...
From leitesculinaria.com


RED WINE BEEF RECIPE - THERESCIPES.INFO
Slow Cooker Balsamic-Red Wine Pot Roast trend www.yummly.com. large carrots, large shallots, extra virgin olive oil,...
From therecipes.info


ESTOFADO DE CARNE CON VINO TINTO: BEEF STEW RECIPE
2021-12-19 When onions turn transparent, stir in crushed tomatoes. Add browned meat back into the pan. Raise heat to high and add wine, water, and bay leaf. Bring to a boil, then lower heat. Simmer loosely covered for 1 1/2 to 2 hours. Stir occasionally, adding water if needed. Add the rosemary, thyme, salt, and pepper during the last 30 minutes of ...
From thespruceeats.com


SLOW COOKED BEEF STEW WITH RED WINE, CARROTS AND TOMATOES
2022-02-28 Instructions. Preheat oven to 325º. Heat the oil and bacon together in a Dutch oven over medium heat, stirring as needed till the bacon is browned, but not crisp. Remove the bacon to a plate. Season the beef with salt and pepper and brown in …
From thatskinnychickcanbake.com


ONE POT RED WINE BRAISED BEEF ROAST WITH CARROTS, ONIONS, AND …
For the Roast. Preheat oven to 275 degrees. Dry roast with paper towels. Liberally season with salt and pepper. Place flour on plate. Dredge seasoned roast on all four sides through the flour.
From sodamndelish.com


HOW TO MAKE: RED WINE BEEF STEW WITH CARROTS AND POTATOES
2021-02-18 Instructions. Pat the beef dry and season with the salt and pepper. In a large, heavy-based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Sear the meat in ...
From thelondoneconomic.com


RED WINE BEEF STEW WITH CARROTS AND POTATOES – A CLASSIC FAVOURITE
2020-10-31 Method. Pat the beef dry and season with the salt and pepper. In a large heavy based pan, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
From thesouthafrican.com


BEEF WITH RED WINE & CARROTS RECIPE
2021-06-25 Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more.
From recipecialist.com


10 BEST SLOW COOKER ROAST BEEF WITH RED WINE RECIPES - YUMMLY
2022-05-31 red wine, chopped garlic, salt, salt, chopped garlic, beef broth and 15 more Easy Slow Cooker Roast Beef Effortless Foodie onion, plain flour, carrot, salt, beef stock, pepper, beef, olive oil and 4 more
From yummly.com


THE DUTCH OVEN BEEF STEW WITH RED WINE YOU’LL CRAVE
2021-01-15 Stir in the tomato paste until the beef, mushrooms and vegetables are evenly coated. Add the red wine, beef broth, thyme and bay leaf. Cover the pot tightly with the lid and turn up the heat to medium high. When the broth and wine mixture starts to boil, reduce the heat to a low simmer and cook for 1 hour.
From garlicandzest.com


BEEF STEW WITH RED WINE & CARROTS RECIPE - FOOD NEWS
Beef Stew with Red Wine & Carrots. Stir in the red wine, making sure there are no lumps in the flour. Bring to a boil with the bay leaves, thyme, salt, and pepper. Cover and remove from heat after a thorough stirring. Cook for about 12 hours in the oven. The meat should be soft and tender, and the liquid should be decreased to the appropriate ...
From foodnewsnews.com


21 BEEF SHORT RIBS RECIPE - SELECTED RECIPES
Preheat the oven to 325 degrees. In a large Dutch oven over medium-high heat, 1 tablespoon of the oil. Use paper towels to pat the ribs dry, then season them on all sides with salt and pepper. Reduce the heat to medium, add a quarter of the ribs to …
From selectedrecipe.com


BRAISED BEEF RECIPE (WITH RED WINE) | KITCHN
2022-02-27 Pour in 2 1/2 cups dry red wine and 1 cup of the low-sodium beef broth, and scrape up any browned bits from the bottom of the pan. Add the mushrooms and stir to combine. Return the beef to the pot in a single layer, nestling the meat into the liquid and vegetables, and add any accumulated juices on the plate.
From thekitchn.com


9 BEEF STEW RECIPES WITH RED WINE | FOOD FOR NET
2019-12-20 Prep time for the dish is 30 minutes with the total time clocking in at just over 3 and a half hours. It’s good for 8 proportions, just like most of the other dishes here. And the website even labels this dish as “easy”, so anyone from novices to …
From foodfornet.com


RED WINE BEEF STEW WITH MUSHROOMS AND CARROTS
2019-12-04 Cook at a gentle simmer, scrapping the bottom the pan, until the wine is reduced by half. Add the beef stock, beef, mushrooms, and bacon and bring to a gentle simmer. Cook covered with a lid for 2.5 hours. Remove the lid and raise the heat until you have a gentle boil, simmering for 15 minutes to thicken the sauce.
From savorwithjennifer.com


DUTCH OVEN BEEF STEW WITH RED WINE - THE COOKIE ROOKIE®
2022-01-03 Brown half of the stew meat, and transfer it to a paper towel-lined plate. Add the remaining meat to the Dutch oven, brown all sides, and place it with the other browned meat. Place the chopped onions in the pot and cook 3-4 minutes or until translucent and softened. Add the garlic and cook 30 seconds, stirring often.
From thecookierookie.com


BEEF STEW WITH CARROTS & POTATOES - ONCE UPON A CHEF
Preheat the oven to 325°F and set a rack in the lower middle position.; Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering.
From onceuponachef.com


EASY ROAST BEEF WITH HERBED CARROTS RECIPE | COLES
Preheat oven to 180°C. Line a roasting pan with baking paper. Place the carrot, shallots, rosemary and thyme in the lined pan. Season. STEP 2. Top with the beef and drizzle with oil. Roast for 1 hour 10 mins for medium or until the beef is cooked to your liking and carrots are tender. Loosely cover with foil and set aside for 10 mins to rest ...
From coles.com.au


BEEF WITH RED WINE & CARROTS RECIPE - FOOD NEWS
Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, an... 00 Hour 25 Min; serves 4 to 6 2 tablespoons red wine vinegar 1/4 cup tomato paste 2 cups dry red wine 3 cups low-sodium beef broth 1 tablespoon Worcestershire sauce 1 cup water 2 bay leaves 1 tablespoon […]
From foodnewsnews.com


BEEF STEW WITH RED WINE & CARROTS (DAUBE DE BOEUF AUX CAROTTES ...
Feb 14, 2019 - Very simply, a daube (pronounced dohb) is a red-wine-based beef or lamb stew. This type of dish has countless flavor permutations, of course, but the most famous (and my favorite) is the Provençal daube, seasoned with local herbs and a bit of orange zest. The orange was originally the bitter Seville orange, but you can…
From pinterest.com


21 ALL RECIPES BEEF STEW WITH RED WINE - SELECTED RECIPES
Peel a potato. Chop it up. Put it in a blender with half a cup of water and blitz until it has formed a smooth liquid. When your stew has cooked down and the meat is soft enough, add the potato water to the stew and stir through over medium heat …
From selectedrecipe.com


RED WINE GLAZE FOR BEEF - THERESCIPES.INFO
2 tablespoons chopped parsley. Salt and pepper to taste. Simmer onion and garlic in saucepan until soft. Whisk in wine and mustard; reduce by 2/3 over medium heat. Slowly whisk in butter. Remove from heat; add parsley and season to taste. Serve red wine steak sauce with your favorite Certified Angus Beef® brand cut. Nutrition:
From therecipes.info


+22 BEEF CURRY POTJIEKOS RECIPES 2022
Beef Curry Potjiekos Recipes.Place a lid over and continue simmering for about 60 minutes. Add the spices, stir and cook for about a minute. 500 ml beef stock 50 mixed herbs salt and pepper to taste 1/2 cup red wine (optional) directions braise onions and …
From ns3.cypherpunks.ca


BEEF STEW WITH RED WINE AND CARROTS (DAUBE DE BOEUF AUX
2010-01-13 4 When all the beef chunks are browned, pour off all but about 1 tablespoon of drippings, if necessary. Set the pot over medium-high heat, add the shallots, season with a large pinch of salt and several grinds of pepper, and sauté …
From recipeswap.org


21 BEEF CHUCK ROAST RECIPE INSTANT POT - SELECTED RECIPES
We suggest planning 30 additional minutes. Approximately 15 minutes for searing the roast at 450 °F prior to roasting and approximately 15 minutes for the roast to rest before serving. Approx weight. Rare (125 °F) Medium (145 °F) 3 lb. 1 hr. 1 hr 21 min. 4 lb.
From selectedrecipe.com


ROAST BEEF WITH RED WINE GRAVY RECIPE - COOK WITH CAMPBELLS …
Put the roast into a large roasting pan,then add the mushrooms. Pour in wine/broth liquid. Cover and put in the oven and let braise slowly for 2-3 hours. Turn the meat periodically so it stays very moist. Add the carrots and potatoes during the last 30 minutes of cooking. When they are done,transfer roast to a platter. Tent with foil and let rest.
From cookwithcampbells.ca


Related Search