Boeuf à La Niçoise Braised Beef Stew With Red Wine Tomato Olives And Buttered Noodles Recipes

BRAISED BEEF IN RED WINE

Steps:

• A day ahead, marinate the beef. Bring the wine to the boil in a large saucepan, then boil until reduced by a third to remove the alcohol (takes about 8-10 mins). Leave to cool for about 1 hr. Mix the beef steaks, carrots, celery, baby onions, garlic, crushed peppercorns and bouquet garni together in 1 or 2 large bowls, then pour the cooled red wine over them. Cover with cling film, put in the fridge and leave to marinate for 24 hrs.
• The next day, place a large colander over a large bowl and tip in the beef mixture to drain off the marinade. Leave for at least 1 hr to remove excess liquid.
• Heat oven to 200C/180C fan/gas 6. Sprinkle the flour on a baking sheet and cook for 8-10 mins until it has turned pale brown. Set aside. Reduce oven to 150C/130C fan/gas 2.
• Separate the beef, vegetables and herbs and pat dry with kitchen paper. Reserve the marinade liquid. Season the beef with 4 pinches of salt. In a large, heavy-based casserole over a high heat, warm the clarified butter, then colour the beef steaks in it for 5-7 mins on each side - in batches if necessary. (To clarify butter, warm it gently in a small pan. The white milk solids will sink to the bottom, then you can carefully pour off the clear, clarified butter.) With a slotted spoon, transfer the beef to a plate and set aside. Add the drained vegetables to the casserole. Lower the heat to medium-high and cook for 5 mins until lightly coloured, stirring occasionally.
• Tip the toasted flour into the casserole and stir for a few secs. Pour in the marinade wine little by little, stirring constantly to incorporate it into the flour and until the sauce is smooth and slightly thickened. Add the beef and herbs, bring the sauce to the boil and skim if necessary. Cover with a lid and cook in the oven for 3 hrs.
• To finish the sauce, place a colander (big enough to hold the meat and veg) over a large saucepan and drain off the cooking liquor from the casserole. Put the saucepan on a high heat and boil until the sauce has reduced by about half to make a lightly coating sauce. Skim if necessary. Taste the sauce. Do not add any salt as you will be adding the smoked ham or lardons later. Return the beef and vegetables to the casserole, then pour over the sauce (discarding the herbs).
• For the garnish, heat the butter over a high heat in a large non-stick frying pan, then fry the mushrooms until lightly caramelised, adding a little more butter if necessary. Season to taste. Mix into the beef with the finely sliced ham or freshly fried lardons. Heat through, sprinkle with the parsley and serve piping hot.

SLOW COOKER BEEF STEW WITH RED WINE

Steps:

• Spray a slow cooker with cooking spray and place meat inside.
• Mix flour, pepper, and salt together in a small bowl. Pour over the meat and stir to coat. Stir in potatoes, red wine, carrots, bacon, celery, onion, garlic, seasoning salt, and bay leaves.
• Cover and cook on Low for 10 to 12 hours or High for 4 to 6 hours.

BOEUF A LA MODE (BEEF AND VEGETABLES IN RED WINE)

Steps:

• Cut the beef into one-and-a-half-inch cubes. Sprinkle with salt and pepper.
• Scrape and trim vegetables onto a sheet of wax paper. When finished, the paper may be gathered up and discarded in one fell swoop.
• Using a paring knife, peel the onion. Cut it into three-quarters-of-an-inch cubes. There should be about one cup.
• Trim off the ends of the carrots with a paring knife. Using a swivel-bladed paring knife, scrape the sides of the carrots. Using the chef's knife, cut the carrots into one-and-a-half-inch lengths. Cut the lengths into quarters. There should be about one and a half cups.
• Using a regular paring knife, cut off the stems and opposite ends of the turnips. Using a swivel-bladed paring knife, peel the turnips. Cut the turnips into quarters. Cut each quarter in half. There should be about two cups.
• Using a paring knife, peel the garlic. Using a chef's knife, mince it fine.
• Using a chef's knife, cut the celery lengthwise into quarters. Cut the strips into one-and-a-half-inch lengths. There should be about one cup.
• Gather the parsley, thyme and bay leaf into a bundle. Tie it with string.
• Heat the oil in a heavy skillet (for example, a five-quart skillet 11 1/2 inches in diameter).
• When the oil is extremely hot and almost smoking, add the beef pieces one cube at a time. As the meat browns on one side, turn the pieces, scraping them from the bottom with a wooden spoon or turning them with a two-pronged fork. While browning the meat the heat should be kept as high as possible. The browning should take about five minutes.
• When the beef cubes are browned all over, add the onions and garlic and stir to blend. The beef will give up some liquid. Continue cooking over high heat, stirring often, about three minutes.
• Use the skillet lid, partly cover and pour off the fat from the skillet. Sprinkle with flour and stir with a wooden spoon to coat the cubes evenly.
• Add the wine and water and stir until flour is blended with the liquid. Add the tied bundle of herbs, salt and pepper to taste. Cover closely and cook over moderate heat one hour.
• Meanwhile, put the turnips, carrots and celery in a small saucepan (a five-cup saucepan is suitable) and add water to cover. Add salt to taste. Bring to a boil. Let cook about one minute. Drain in a colander.
• Add the vegetables to the stew. Cover closely and continue cooking 30 minutes. Add the Cognac and serve piping hot with rice or boiled buttered potatoes.

BEEF BRAISED IN RED WINE

Steps:

• Put beef, wine, onion, thyme, bay leaf, parsley sprigs, and carrot in a large resealable plastic bag. Seal bag, pressing out excess air, and put in a bowl. Marinate beef, chilled, 16 to 24 hours.
• Drain beef in a colander set over a large bowl, reserving marinade. Wipe off any solids clinging to beef, then pat beef dry. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Put oven rack in middle position and preheat oven to 350°F.
• Heat oil in a 3 1/2- to 4-quart heavy ovenproof pot with lid over moderately high heat until hot but not smoking, then brown beef well in 2 batches, without crowding, about 8 minutes per batch, transferring as browned with a slotted spoon to a plate.
• Reduce heat to moderate, then add shallot and garlic and cook, stirring, until shallot begins to soften, about 2 minutes. Add flour and cook, stirring constantly, until shallot and flour are browned, 4 to 5 minutes.
• Add reserved marinade liquid to flour mixture, stirring and scraping up brown bits. Add beef along with any juices accumulated on plate and cover with a round of parchment paper and lid. Simmer mixture while you prepare bacon.
• Cut bacon slices crosswise into 1/4-inch strips and cook in an 8-inch heavy skillet over moderate heat, stirring occasionally, until fat is rendered and bacon is beginning to crisp. Transfer bacon with slotted spoon to beef (reserve fat in skillet). Re-cover beef with parchment and lid and braise in oven, 1 1/2 hours.
• While meat is braising, blanch pearl onions in a 3- to 4-quart pot of boiling water, 1 minute. Drain onions in a colander, then peel, leaving root ends intact. Cook onions in reserved bacon fat in skillet over moderate heat, stirring occasionally, until golden, 6 to 8 minutes.
• Pour off excess fat, then add 1/4 cup water and scrape up brown bits with a wooden spoon or spatula.
• After meat has braised 1 1/2 hours, add pearl onions (with liquid in skillet), remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper to beef and continue to braise, covered with parchment and lid, until onions are tender and meat is very tender, about 1/2 hour more.
• Skim any fat from surface of beef and serve beef with buttered egg noodles sprinkled with chopped fresh parsley leaves.

BEEF, TOMATO AND RED WINE CASSEROLE

Steps:

• Trim excess fat from beef and cut into 3cm pieces. Combine flour and paprika. Season with salt and pepper. Toss beef in flour to coat lightly. Heat 1 tbs oil in a large heatproof casserole dish. Cook beef in batches, until well browned, adding more oil as required. Remove beef from pan and set aside.
• Add onion to pan and cook, stirring occasionally for 4 mins or until tender. Stir in tomatoes and wine. Bring to the boil. Return beef to pan. Reduce heat to a gentle simmer, cover and cook for 1 1/2 - 2 hours, until meat is very tender.
• Meanwhile, place potatoes into a saucepan and cover with cold water. Bring to boil over a high heat. Reduce heat and simmer for 20-25 mins or until tender. Drain. Add butter, milk and shallots then mash until smooth. Season with salt and pepper. Serve with casserole and sprinkle with parsley.

RED WINE-MARINATED BEEF STEW

Steps:

• Marinate the beef in red wine in a 9x13-inch glass baking dish in the refrigerator for at least 3 hours, turning the meat over halfway through marinating time.
• Remove beef from the wine and pat dry with paper towels. Reserve the wine.
• Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Season beef on all sides with salt and pepper. Brown in the hot oil, about 2 minutes on each side. Remove meat, drain the pot, and add bacon. Cook until semi-crisp and browned, about 5 minutes. Drain bacon grease but do not wipe the pot clean.
• Drizzle remaining oil into the pot and add potatoes, carrots, green beans, celery, and garlic. Cook and stir for 3 minutes. Pour reserved wine, beef broth, and tomatoes into the pot, scraping up the browned bits that cling to the bottom with a wooden spoon. Add rosemary and sage. Return the meat to the pot and bring the liquid to a boil. Cover, reduce heat, and let simmer until meat is very tender and no longer pink, 3 to 3 1/2 hours, adding mushrooms during the last 1 hour of cooking time.
• Combine tapioca and cold water in a bowl. Mix into the stew to thicken as desired.

BOEUF À LA MODE (BEEF BRAISED IN RED WINE)

Steps:

• * Combine 1 cup each thinly sliced carrots, onions and celery, 2 halved cloves garlic, 1 tablespoon thyme, 2 bay leaves, 1/4 cup minced parsley and 2 whole cloves. Place half the vegetables and herbs in the bottom of an enameled, pyrex or porcelain bowl. Rub the meat with the salt and pepper and place it on top of the vegetables. Place the remainder of the vegetables on top of the meat. Combine five cups burgundy wine, 1/3 cup brandy and 1/2 cup olive oil. Pour over the meat and refrigerate for 12 to 24 hours, turning a number of times.Half an hour before cooking, drain the meat and rack. Just before browning dry it with a paper towel.Add 4 to 6 tablespoons cooking oil to a heavy roaster. Heat, then add meat and brown on all sides. Pour out the browning fat. Pour in the wine marinade and boil it down rapidly until it has reduced by half. Add one or two cracked veal knuckles, (optional), 4 to 8 ounces rind, then pour in enough beef stock (made from beef stock base) or bouillon to come two-thirds of the way up the beef. (4 - 6 cups). Bring to a simmer on top of the stove, skim, cover and place in a 350° preheated oven for 3 1/2 to 4 hours. Turn the meat several times during braising. When beef is done, remove to a large serving platter and keep warm.Skim the fat off the braising juices and strain through a sieve into a saucepan. Boil rapidly until liquid is reduced to about 3 1/2 cups. Taste for seasoning. Combine 1 tablespoon corn starch with 2 tablespoons burgundy wine and stir into sauce for thickening. Then add carrots and onions (preparation of carrots and onions follows) and simmer for a few minutes. Remove vegetables with a slotted spoon and arrange around meat. Garnish with parsley. Pour some of the sauce over the meat and serve the rest in a heated sauce boat.To cook carrots, place 2 to 3 pounds thickly sliced carrots in a saucepan with 1 1/2 tablespoons sugar, 2 tablespoons butter, 1 cup water, 3/4 teaspoon salt. Cover and boil until carrots are tender.To cook onions, place 2 pounds small onions in a skillet with 1 1/2 tablespoons butter and 1 1/2 tablespoons oil. Sauté over moderate heat for about 10 minutes, then remove from skillet and braise in 1/2 cup beef stock or canned bouillon and a herb bouquet of 4 sprigs of parsley, 1/2 bay leaf, and 1/4 teaspoon thyme tied in a cheesecloth. Simmer slowly until onions are tender but retain their shape.When adding the carrots and onions to the beef sauce do not add the liquids from the vegetables.To hold meat for some time, slice, then pour on some sauce, cover with foil and place in a very low oven.Boeuf À La Mode may be served with buttered noodles, parslied potatoes or rice, and buttered green peas.

BOEUF à LA NIçOISE: BRAISED BEEF STEW WITH RED WINE, TOMATO, OLIVES, AND BUTTERED NOODLES

Steps:

• Toss the beef in a large bowl with the cracked black pepper, 1 tablespoon thyme, the garlic, and the orange zest. Cover and refrigerate overnight.
• Take the meat out of the refrigerator 45 minutes before cooking. After 15 minutes, season it on all sides with 1 tablespoon plus 2 teaspoons salt. Reserve the garlic and orange zest.
• Preheat the oven to 325°F.
• Heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil and wait a minute or two, until the pan is very hot and almost smoking. Place the meat in the pan, being careful not to crowd it. (You will need to do this in batches.) Sear the meat until well browned on all sides. (This step is very important and should not be rushed; it will probably take 15 to 20 minutes.) As the batches of meat are browned, remove them to a baking sheet.
• Turn the heat down to medium and add the onion, fennel, and carrot. Stir with a wooden spoon, scraping up all the crusty bits left in the pan. Add the thyme sprigs, bay leaf, and the reserved garlic and orange zest. Cook 6 to 8 minutes, until the vegetables are caramelized.
• Add the crushed tomatoes and cook 2 minutes, stirring constantly to coat the vegetables. Add the balsamic vinegar and reduce to a glaze. Pour in the red wine and reduce it by half (about 5 minutes). Add the beef stock and bring to a boil.
• Add the meat to the pot. Cover the pan with aluminum foil and a tight-fitting lid if you have one. Braise in the oven about 3 hours.
• While the meat is in the oven, cut the whole tomatoes in half lengthwise. Pour 2 tablespoons olive oil into a baking dish in which the tomatoes will fit snugly. Place the tomatoes in the dish, cut side up, and season with 1/4 teaspoon salt, pepper, and the remaining 1/2 teaspoon thyme. Roast the tomatoes in the same oven for 1 1/2 hours, until they are shriveled and slightly caramelized on top.
• To check the meat for doneness, carefully remove the lid and foil, being aware of the hot steam. Spoon a piece of meat out of the pan and press it with your thumb or a spoon. If it's done, it will yield easily and almost fall apart. If it's not super-tender, cover again and return the pot to the oven. When in doubt, taste it!
• Take the pan out of the oven and uncover completely. Using a ladle, skim off the fat that rises to the top.
• Turn the oven up to 400°F.
• Bring a large pot of heavily salted water to a boil.
• Ladle half the braising juices into a large sauté pan and add the olives. Return the meat to the oven for 15 minutes to caramelize.
• When the water boils, cook the pasta to al dente and drain. Transfer the noodles to the pan with the braising juices and olives. Over medium-low heat, toss the noodles in the juices to coat well and bring to a low simmer. Stir in the butter, and season to taste with salt and pepper. Quickly add the spinach and a cup chopped parsley, and toss for just 1 minute, until the spinach begins to wilt.
• Transfer the pasta to a large warm platter. Spoon the meat and its juices over the noodles. Tuck the roasted tomatoes in and around the noodles and meat. Sprinkle the remaining 2 tablespoons chopped parsley over the top.