Fireside Braised Beef Recipes

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GRANDPA'S BRAISED BEEF



Grandpa's Braised Beef image

Provided by Rachael Ray : Food Network

Time 5h5m

Yield 5 to 6 servings

Number Of Ingredients 12

Extra-virgin olive oil, for sauteing and drizzling
4 onions, very thinly sliced
6 cloves garlic, very thinly sliced
3 pounds chuck, bottom round or top sirloin steak
Sea salt and freshly ground black pepper
4 to 5 starchy potatoes
1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
2 tablespoons chopped fresh thyme
2 sprigs fresh rosemary, leaves picked and finely chopped
Parmigiano-Reggiano, for grating
A few fresh basil leaves, torn
1 loaf ciabatta, for serving

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
  • Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
  • Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
  • Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
  • Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
  • To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.

BRAISED BEEF RECIPE



Braised Beef Recipe image

Browned beef chunks braised to tender perfection. This is an easy yet super satisfying meal perfect for the winter months.

Provided by Dina

Categories     Main Course

Time 2h25m

Number Of Ingredients 10

3- 3 1/2 lb Beef chuck pot roast (boneless)
6 tbsp olive oil
1 tsp cumin (divide)
1 tsp paprika (divide)
2 tsp salt (divide)
1 tsp black pepper (divide)
1 large onion (divided)
2 garlic cloves (divide)
3/4 cup red wine
1/4 cup water

Steps:

  • Cut the beef into large chunks.
  • Heat olive oil in a skillet over high heat. Brown the beef chunks. Then remove them and set aside.
  • Cook the onions in the same skillet until they are fully cooked (or translucent).
  • In a Dutch oven pot, begin layering the ingredients in the following order; 1/2 browned beef chunks, 1/2 tsp cumin, 1/2 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, then half the sautéed onion and half the garlic (pressed).
  • Repeat step 4 with the remaining beef chunks.
  • Add the red wine and water to the meat and place the lid on top. Place the pot onto the cooktop and bring it to a boil. Place the pot into the oven for 1 1/2 -2 hours at 360 Fahrenheit. Cook until the meat is fully cooked through.

Nutrition Facts : Calories 569 kcal, Carbohydrate 3 g, Protein 43 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 156 mg, Sodium 962 mg, Sugar 1 g, ServingSize 1 serving

FIRESIDE BRAISED BEEF



Fireside Braised Beef image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 Servings

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (14-ounce) package beef stew meat
Kosher salt and freshly ground black pepper
1 (14-ounce) package Del Monte® Recipe Ready Mirepoix Soup Starter
½ teaspoon smoked paprika
2 tablespoons packed brown sugar
1 (14.5-ounce) can fire-roasted diced tomatoes
½ cup brewed decaffeinated coffee

Steps:

  • 1. In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
  • 2. Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
  • Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.

HIGHLANDS BRAISED BEEF



Highlands Braised Beef image

The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached "farm egg" on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.

Provided by Frank Stitt

Categories     dinner, main course

Time 3h30m

Yield Serves 4 to 6

Number Of Ingredients 25

2 pounds beef cheeks, or brisket, cut into two-inch cubes and patted dry
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 medium yellow onion, diced
2 celery stalks, diced
4 carrots, diced
2 garlic cloves, crushed
1/4 cup medium-dry sherry
2 cups dry red wine
About 4 cups chicken or beef stock, heated
3 sprigs of thyme
3 parsley stems
2 bay leaves
1 ounce dried mushrooms, broken into pieces and rinsed
3 tablespoons unsalted butter
2 red bell peppers, cut into 1-inch dice
2 carrots, diced
1 large onion, chopped
1 leek, trimmed, cleaned, and sliced 1/2-inch thick
1 bay leaf
1 cup basmati rice, rinsed
1 1/2 cups chicken broth
1 cup chanterelle mushrooms, or substitute other wild mushrooms or white mushrooms in a pinch, trimmed
Kosher salt and freshly ground black pepper
1/2 teaspoon fresh thyme leaves

Steps:

  • Heat the oven to 450. Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a large, heavy-bottomed pan set over medium-high heat, until it is nearly smoking. Add the beef pieces in batches and brown well all over, approximately 4 to 5 minutes per side. Transfer to a plate and set aside.
  • Add remaining 2 tablespoons of oil to pan set to medium heat. Add the onion, celery and carrots, and cook, stirring, for 4 to 5 minutes. Add the garlic and cook for approximately 5 minutes more, until the vegetables are tender and the onion is translucent. Add sherry, scraping up the browned bits, and boil until it is thick and syrupy. Pour in the red wine, bring to a boil and reduce by 1/4. Remove from the heat.
  • Arrange the beef in a Dutch oven or large oven-safe pot with a lid. Add the vegetables and their cooking liquid, along with enough warm stock to come three-quarters of the way up the sides of the meat. Add the thyme, parsley stems, bay leaves and dried mushrooms. Cover the pot.
  • Place the beef in the oven, and reduce the heat to 310. Cook until the meat is very tender, approximately 2 hours. When the meat is done, transfer to a cutting board and let it rest, uncovered.
  • Strain the braising liquid into a saucepan, pressing on the vegetables with the back of a spoon. Place the saucepan over very low heat and bring to a gentle simmer, skimming off the fat that rises to the top. Continue simmering and skimming until the liquid is slightly reduced and little fat remains, approximately 20 minutes.
  • Put the beef back in the pot, add a little of the braising broth and warm gently over low heat.
  • In a large sauté pan or Dutch oven set over medium-high heat, melt 1 tablespoon of butter. When it begins to foam, add the peppers, carrots, onion, leek and bay leaf, and cook for 2 minutes or until the onion and leek just begin to soften. Cover and cook over low heat for approximately 5 minutes, until tender.
  • Add the rice and stir for 1 minute to coat. Add 1 ½ cups of broth and bring to a simmer. Cover and cook until the liquid is absorbed and the rice is tender, approximately 15 minutes.
  • Meanwhile, in another pan, melt another tablespoon of butter set over medium-high heat. When it begins to foam, add the mushrooms, season with salt and pepper and cook, stirring often, until they are soft and tender, in the case of chanterelles, approximately 5 minutes.
  • Transfer the finished rice to a serving bowl, discard the bay leaf and stir in the remaining 1 tablespoon butter and mushrooms. Season with thyme. Serve the meat over rice pirlau with more of the braising liquid spooned on top.

CHILE-BRAISED BEEF, TWO WAYS



Chile-Braised Beef, Two Ways image

Birria is a popular dish from the Jalisco region of Mexico, and the inspiration for this smoky chuck-roast rendition. The meat is cooked low and slow in a broth flavored with blistered onion, tomatoes, and guajillo and ancho chiles, then shredded. It's traditionally served as a soup, or tucked into tortillas that have been dipped in the cooking broth and pan-fried until crunchy. This recipe makes enough to have it both ways, and then some.

Provided by Greg Lofts

Categories     Soup Recipes

Time 5h20m

Number Of Ingredients 17

3 pounds beef-chuck roast, halved
Kosher salt
1 large white onion, halved lengthwise and peeled, plus more, chopped, for serving
1 head garlic, cloves separated and peeled (10 to 12)
2 dried bay leaves
6 guajillo or puya chiles, stems and seeds removed
2 ancho chiles, stems and seeds removed
3 chiles de arból, stems and seeds removed
4 plum tomatoes (about 1 pound total), cored
3 tablespoons apple-cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon cumin seeds
2 teaspoons fresh oregano leaves, or 3/4 teaspoon dried
Fresh cilantro and lime wedges, for serving
Julienned or sliced radishes and diced avocado, for serving (optional)
6-inch corn tortillas, vegetable oil, and hot sauce (if making tacos)

Steps:

  • Place beef in a large pot and season with 1 tablespoon salt. Add 1 onion half, 5 garlic cloves, bay leaves, and enough water to cover meat by 1 inch (8 to 10 cups). Bring to a boil, skimming impurities from surface. Cover, reduce heat to medium-low, and simmer until tender enough to easily pierce with the tip of a knife, about 2 hours.
  • Meanwhile, preheat broiler, with rack 6 to 8 inches below heating element. Arrange chiles on a rimmed baking sheet. Broil with oven door cracked open, turning once, until blistered in places on both sides, fragrant, and beginning to smoke, 30 to 45 seconds. Transfer to a saucepan. Arrange tomatoes and remaining onion half and garlic cloves on baking sheet. Broil, turning a few times, until blistered in places and beginning to soften, 8 to 10 minutes.
  • Transfer to saucepan with chiles; add enough water to just cover vegetables (4 to 5 cups). Bring to a boil, then reduce heat to medium-low and simmer, uncovered, 10 minutes. Strain, reserving 1 cup cooking liquid, and transfer to a blender with reserved liquid, vinegar, cinnamon, cloves, cumin, oregano, and 2 teaspoons salt. Purée until smooth.
  • Transfer beef to a plate and strain broth through a fine-mesh sieve, discarding solids. Return beef to pot with 5 cups broth and puréed-chiles mixture (any remaining broth can be cooled and stored in an airtight container in the refrigerator up to 1 week, or frozen up to 6 months; if you'll be serving the dish as a soup, reserve and keep warm).
  • Bring beef to a boil. Partially cover, reduce heat to medium-low, and simmer until beef is fork-tender, 1 1/2 to 2 hours more. Shred meat into bite-size pieces.
  • To serve as a soup, add reserved warm broth to pot, a little at a time, to reach desired consistency (it should be soupy but still have some body to it). Scatter with chopped onion and cilantro and serve, topped with radishes and avocado, with lime wedges alongside.
  • To make tacos, dip tortillas into chile broth, flipping to fully coat, and transfer to a plate, stacking them one on top of another. Fill each with about 1/3 cup shredded beef and a little more chile broth. Fold in half. Heat a generous slick of oil over medium-high in a large, heavy skillet, such as cast iron. When it shimmers, add tacos in a single layer and cook, flipping once (if browning too quickly, reduce heat to medium) until crisp and golden brown in places, about 2 minutes per side. Serve with chopped onion, cilantro, hot sauce, and lime wedges.

BRAISED BEEF AND TORTELLONI (OLIVE GARDEN COPYCAT)



Braised Beef and Tortelloni (Olive Garden Copycat) image

I've never actually tried this recipe--it's my best guess to correct my mistakes from last time I tried this dish

Provided by A Skinny Cook

Categories     One Dish Meal

Time 3h

Yield 2-4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 -2 lb boneless beef short rib (or similar tough cut of beef)
1 garlic clove, minced
1 tomatoes, diced
6 ounces fresh mushrooms, sliced
8 ounces marsala wine
1/4 cup flour
1 tablespoon italian seasoning
1 -2 lb asiago-filled tortellini, boiled

Steps:

  • Heat oil on high heat in a large nonstick pan.
  • Toss short ribs in flour, add to pan, and sear on all sides.
  • Reduce heat to low and add garlic; cook and stir for about 1 min.
  • Add tomato, mushrooms, Marsala wine, and Italian seasoning one at a time, allowing about 1-2 min between each for liquid to evaporate.
  • Cover pan and braise for 3 hr or until very tender, checking and stirring every 30 min to make sure liquid has not evaporated away (add more Marsala if liquid evaporates).
  • Increase heat to medium high and heat thoroughly.
  • Serve over tortelloni.

BRAISED CORNED BEEF BRISKET



Braised Corned Beef Brisket image

You have never had corned beef like this and if you try it, I truly believe you will never go back to the traditionally 'boiled' beef. This recipe was given to my mother-in-law and it has become a treasured family recipe. The brisket is seared in a hot skillet to give it a caramelized surface when it's done, topped with sliced onions, garlic, and a drizzle of broth, then braised for about 6 hours for a tender, juicy roast. It's so worth the wait! I serve it with colcannon, steamed cabbage wedges, braised carrots, and parsnips. It is our favorite St. Patrick's/Jewish dinner, but we love it so much that I cook it year round.

Provided by mauigirl

Categories     Corned Beef

Time 6h30m

Yield 6

Number Of Ingredients 6

1 (5 pound) flat-cut corned beef brisket
1 tablespoon browning sauce (such as Kitchen Bouquet®), or as desired
1 tablespoon vegetable oil
1 onion, sliced
6 cloves garlic, sliced
2 tablespoons water

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Discard any flavoring packet from corned beef. Brush brisket with browning sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, 5 to 8 minutes per side.
  • Place brisket on a rack set in a roasting pan. Scatter onion and garlic slices over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.
  • Roast in the preheated oven until meat is tender, about 6 hours.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 5.4 g, Cholesterol 162 mg, Fat 33.7 g, Fiber 0.7 g, Protein 30.6 g, SaturatedFat 10.9 g, Sodium 1877.4 mg, Sugar 1.7 g

BRAISED BEEF



Braised Beef image

I've only tried this once, and was actually rather successful. I thoroughly enjoyed it. Since I came across it again, I'll have to try it again soon.

Provided by Kayne

Categories     Roast Beef

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 lbs rump roast
salt & pepper
1 tablespoon prepared mustard
8 slices bacon, diced, uncooked
3 tablespoons vegetable oil
2 onions, coarsely chopped
1/4 teaspoon thyme (to taste)
1 bay leaf
1/4 teaspoon parsley (to taste)
1/4 teaspoon paprika (to taste)
1 teaspoon tomato paste
1/2 cup dry red wine
1 cup beef stock
2 tablespoons all-purpose flour
water
1/2 cup whipping cream or 1/2 cup sour cream

Steps:

  • Rub beef generously, all over, with salt, pepper and mustard.
  • Sautee the bacon in large heavy pan.
  • Remove bacon.
  • Add oil.
  • When hot, add the beef and brown evenly on all sides.
  • Add the onions and herbs. Cook until the onions are nearly tender, then add the paprika, tomato paste, wine, stock and replace the bacon.
  • Cover the pot and simmer 1 1/2 to 2 hours, until tender.
  • Remove and let it stand for 5 - 10 minutes before carving.
  • Meanwhile, stir the flour into small amount of water. Add this into hot cooking liquid.
  • Stir constantly till thick.
  • Stir in the cream of your choice (I liked it best with sour cream).
  • Serve with mashed or fried potatoes.

Nutrition Facts : Calories 1144, Fat 83.3, SaturatedFat 31.3, Cholesterol 279.1, Sodium 820.5, Carbohydrate 11, Fiber 1.1, Sugar 2.9, Protein 78.2

BRAISED BEEF CHEEKS



Braised Beef Cheeks image

This has been a hit with everyone that has tried it.

Provided by Robert Smith

Categories     100+ Everyday Cooking Recipes

Time 5h50m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
5 pounds trimmed beef cheeks
1 large onion, diced small
1 carrot, diced small
4 cloves garlic, minced
4 cups beef stock
1 cup red wine
⅓ cup dried porcini mushrooms
2 cubes beef bouillon
1 teaspoon dried thyme
2 bay leaves

Steps:

  • Preheat oven to 275 degrees F (135 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes.
  • Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid.
  • Bake in the preheated oven until beef is very tender, 5 to 6 hours.
  • Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.

Nutrition Facts : Calories 684.8 calories, Carbohydrate 6.3 g, Cholesterol 160 mg, Fat 53.3 g, Fiber 1.3 g, Protein 39.1 g, SaturatedFat 20.5 g, Sodium 365.9 mg, Sugar 2.5 g

FIRESIDE BEEF STEW



Fireside Beef Stew image

This stew is perfect for warming up on a wintry day. It is a good dish to make when you're busy, since it's quick to prepare and doesn't need attention while cooking. Instead of noodles, I often serve it with rice.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 12

2 pounds boneless beef chuck roast or top round steak, cut into 1-1/2-inch pieces
1 tablespoon browning sauce, optional
1/4 cup dry cream of rice cereal
4 medium carrots, cut into 1-1/2-inch chunks
2 cups thinly sliced onions
1 garlic clove, minced
1/2 to 1 teaspoon dried marjoram, crushed
1 teaspoon salt
1/4 teaspoon pepper
1 cup dry red wine or beef broth
1 jar (4-1/2 ounces) whole mushrooms, drained
Hot cooked noodles

Steps:

  • In a medium Dutch oven or 3-qt. casserole, toss meat with browning sauce. Mix in cereal. Add all remaining ingredients except noodles., Cover and bake at 325° for 2 to 2-1/2 hours or until the meat and vegetables are tender. Serve with noodles.

Nutrition Facts : Calories 199 calories, Fat 6g fat (0 saturated fat), Cholesterol 72mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges

COCONUT BRAISED BEEF



Coconut Braised Beef image

Make and share this Coconut Braised Beef recipe from Food.com.

Provided by chia2160

Categories     Coconut

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 9

2 hot dried red chilies
3 garlic cloves, peeled
1 inch piece ginger, peeled and roughly chopped
1 tablespoon chili powder
2 tablespoons rice wine or 2 tablespoons other mild vinegar
2 tablespoons corn, grapeseed or 2 tablespoons other neutral oil
1 1/2 lbs beef, preferably chuck, cut into 1-inch cubes
2 cups coconut milk (or 1 can, about 1 1/2 cups, plus 1/2 cup water)
salt

Steps:

  • Put chilies, garlic, ginger, chili powder, lime juice and zest in bowl of a food processor, and process until everything is minced, or mince by hand and combine.
  • Heat oil over medium-high heat in a skillet that can later be covered. Add spice paste and cook, stirring occasionally, until fragrant, about 2 minutes. Add beef, and cook, stirring occasionally, until browned and covered with sauce.
  • Pour in coconut milk, and bring mixture to a boil. Lower heat, cover, and simmer, stirring only occasionally (but making sure mixture is simmering very slowly, with just a few bubbles at a time breaking the surface) until meat is extremely tender, at least an hour and possibly closer to 2.
  • Uncover and cook until sauce is very thick and caramel-colored, stirring frequently so it does not brown. Season to taste with salt, and serve with white rice.

FIRESIDE BEEF STEW



Fireside Beef Stew image

Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the parsley-horseradish topping and the sour cream right before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 3h45m

Number Of Ingredients 18

3 tablespoons safflower oil
3 pounds whole chuck roast, cut crosswise into 2-inch-thick steaks
Kosher salt and freshly ground pepper
1 large onion, diced
2 celery stalks, thinly sliced
4 cloves garlic, crushed
2 tablespoons tomato paste
2 tablespoons unbleached all-purpose flour
1 tablespoon Worcestershire sauce
1 cup dry red wine, such as Cabernet Sauvignon
4 cups low-sodium chicken broth
2 dried bay leaves
1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
1 large turnip, peeled and cut into 1-inch pieces
1/2 cup chopped flat-leaf parsley
1/4 cup prepared horseradish
1/2 cup sour cream

Steps:

  • Heat 2 tablespoons oil in a 5-quart Dutch oven over medium-high. Generously season beef with salt and pepper. Working in two batches, sear beef, flipping once, until deep golden brown, 3 to 4 minutes per side. Transfer to a bowl.
  • Remove fat from Dutch oven; add remaining 1 tablespoon oil. Stir in onion, celery, and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Add tomato paste and flour and cook, stirring, 1 minute. Add Worcestershire and wine and cook, scraping up browned bits from bottom, 1 minute. Add broth and bay leaves.
  • Cut beef into 1 1/2-inch chunks; return to Dutch oven along with any juices. Bring to a boil, then partially cover and reduce heat to a simmer. Cook until meat is tender, about 1 1/2 hours. Add potatoes, carrots, and turnip, re-cover partially, and continue to cook until vegetables are tender, about 1 hour, 15 minutes. Season with salt and pepper.
  • Combine parsley and horseradish in a small bowl. Serve stew with dollops of sour cream, topped with parsley-horseradish mixture.

BRAISED BEEF



Braised Beef image

Make and share this Braised Beef recipe from Food.com.

Provided by Chrissyo

Categories     Meat

Time 2h3m

Yield 4 serving(s)

Number Of Ingredients 11

1 scallion
1/4 cup dry sherry
1 teaspoon sugar
1 clove garlic, minced
1/2 teaspoon salt
1 dash pepper
2 slices gingerroot, minced
2 1/2 tablespoons peanut oil
2 lbs beef chuck
1/2 cup soy sauce
3 cups chicken stock

Steps:

  • Cut green part of scallion into 2" pieces.
  • Combine all ingredients except meat, oil, & chicken stock in bowl and set aside.
  • Heat oil in heavy skillet and brown meat quickly on all sides.
  • Add mixture from bowl and cook, stirring to heat and blend, about 3 minutes.
  • Heat stock in saucepan and add to beef.
  • Simmer covered 90 mins to 2 hours or until meat is tender.
  • Slice meat and serve hot or cold.
  • Reserve gravy for master sauce.
  • Strain through cheesecloth when cool and refrigerate in a covered dish.

Nutrition Facts : Calories 697.6, Fat 49.4, SaturatedFat 17.5, Cholesterol 161.9, Sodium 2689.9, Carbohydrate 10.5, Fiber 0.4, Sugar 4.7, Protein 47.9

FIRESIDE BRAISED BEEF



Fireside Braised Beef image

Make and share this Fireside Braised Beef recipe from Food.com.

Provided by TARGETreg Recipes

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 (14 ounce) package beef stew meat
kosher salt & freshly ground black pepper
1 (14 ounce) package Del Monte® Recipe Ready Mirepoix Soup Starter
1/2 teaspoon smoked paprika
2 tablespoons packed brown sugar
1 (14 1/2 ounce) can fire-roasted diced tomatoes
1/2 cup brewed decaffeinated coffee

Steps:

  • In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
  • Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
  • Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.

Nutrition Facts : Calories 202.6, Fat 8.1, SaturatedFat 2.4, Cholesterol 63.5, Sodium 87.2, Carbohydrate 11.1, Fiber 1.3, Sugar 9.4, Protein 22.6

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RED WINE BRAISED BEEF | RICARDO
Sprinkle with flour and mix well. Deglaze with wine. Bring to a boil, whisking constantly. Return meat to the skillet. Add half the veal stock and ketchup. Bring to a boil. Cover and roast in the oven for 3 hours. Turn meat over three or four times during cooking and baste with remaining veal stock.
From ricardocuisine.com


BRAISED BEEF - CRAVING TASTY
2019-01-28 Heat the olive oil with two tablespoons of butter in a braising pan over medium-high heat. Add the beef and brown on all sides. Remove the meat from the braising pan and set aside. Add the onions, mushrooms, shallots, carrots and leeks. Saute until the vegetables are slightly softened, about 4-5 minutes.
From cravingtasty.com


23 BRAISED BEEF RECIPES | GOURMET TRAVELLER
2021-06-29 Tony Tan's braised beef brisket with chilli-oil sauce. Photo: Ben Dearnley. 14 / 23. Agostino's braised beef shin with Barolo and bagna cauda (bresato al barolo, bagna cauda) Photo: Mark Roper. 15 / 23. Beef and vegetable pot pie. 16 …
From gourmettraveller.com.au


EASY BRAISED BEEF RECIPE - A NOURISHING PLATE
2022-01-05 Instructions. Preheat the oven to 350°F. Pat the meat dry, and cut it into chunks, removing any excess fat. Generously season with salt and freshly ground black pepper. Heat a dutch oven with the olive oil over medium-high heat and add the beef chunks in batches. Cook on each side for about 2 minutes until browned.
From anourishingplate.com


THE FIRESIDE CHEF’S 5 MOST-LOVED CAMPFIRE RECIPES
2020-06-03 Saute slowly until golden brown, add back bacon, and cover with beef stock, apple juice, and vinegar. Add chopped sage leaves, cover the dutch oven, and place in the simmer pit for 4-5 hours. Remove from the pit and take out the ribs. With a slotted spoon, fish out apples, carrots, onions, garlic, and sage and spoon over ribs.
From canyonsandchefs.com


BEER BRAISED BEEF | CANADIAN LIVING
2009-11-06 Stir in sugar and vinegar until sugar is melted. Add remaining stock, beer, bay leaves, thyme and 1 cup (250 mL) water, scraping up brown bits. Return beef mixture to pan; bring to boil. Cut off bread crust; spread bread with mustard; float, mustard side down, on stew. Reduce heat to low; cover and simmer for 1-1/4 hours.
From canadianliving.com


TIPSY BRAISED BEEF | METRO
Preheat oven to 375°F (190°C). Drain marinade from beef. Lightly brown beef cubes in a casserole or Dutch oven over medium heat. In a bowl, whisk flour and cold beef broth together to prevent lumps. Pour over the beef, cover, and pop into the oven for 2 hours. Remove beef to a serving dish. Strain fat from pan juices if necessary.
From metro.ca


WHAT TO SERVE WITH BRAISED BEEF? 6 BEST SIDE DISHES THAT ARE …
2022-06-16 Braised beef should be served with a starchy dish . Braised beef is rarely eaten on its own because the dish might be a bit too salty and savory. This is why it is often paired with a starchy dish like rice or noodles on the side. Braised beef is often served with its juice and the liquid it is cooked in.
From cookindocs.com


FIRESIDE BRAISED BEEF – RECIPES NETWORK
2014-07-21 Step 1. 1. In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes.
From recipenet.org


BRAISED BEEF - FILIPINO/CHINESE STYLE - FOXY FOLKSY
2018-12-12 Add the chunk of beef and sear the meat in hot oil on all sides, about 5-7 minutes total. Add the rest of the ingredients except for the carrots, cornstarch and spring onions and bring to a simmer, cover pot with lid and turn the heat to low. Let it cook for 40-50 minutes or until the meat is fork tender.
From foxyfolksy.com


BRAISED BEEF PIE | RICARDO
In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the filling and bring to a boil while stirring. Season with salt and pepper. In a skillet over medium-high heat, brown the mushrooms in the remaining oil (2 tbsp/30 ml). Add the mushrooms and peas to the beef mixture. Set aside.
From ricardocuisine.com


OVEN BRAISED BEEF - COOK IT REAL GOOD
2021-03-07 Instructions. Preheat oven to 160C / 325F. Heat oil in dutch oven on high heat. Add beef in batches and cook so it is browned on all sides. Move to a bowl and set aside. Lower heat to medium, and if the pan is dry add a little more oil, …
From cookitrealgood.com


MY FAVORITE DINNER PARTY DISH: BRAISED BEEF - KITCHN
2013-04-02 Add sautéed vegetables like onions and carrots, herbs, and a braising liquid (I usually use red wine, beef stock works as well). Cook in a dutch oven until the beef is fork-tender and shreds easily, about 3 hours. My go-to version is Mexican Braised Beef Burritos. Made in a slow cooker in the morning and left to cook all day, or made 2-3 days ...
From thekitchn.com


BRAISED BEEF WITH ONIONS - RICARDO
Preparation. With the rack in the middle position, preheat the oven to 165 °C (325 °F). In a large skillet, brown the meat on both sides in the oil. Season with salt and pepper. Place in a baking dish. In the same skillet, brown the onions in the hot oil. Season with salt and pepper. Add the garlic and cook for 1 minute.
From ricardocuisine.com


BRAISED BEEF | EASY RECIPE - COOK WE WILL
2022-04-06 Add 2 stalks of rosemary or thyme, turn the heat down to low-medium, cover with a lid and braise the beef for about 30 minutes. 30 minutes later, the beef has released lot’s of juices but we need more liquids. Add 1 and a half cup of beef stock or broth. Cover again and braise for 30 more minutes.
From cookwewill.com


BRAISED BEEF WITH BARLEY | RICARDO
Sprinkle with the flour and cook, stirring constantly, for 1 minute. Add the broth and mustard. Mix thoroughly. Return the meat to the skillet. Bring to a boil. Cover and bake for about 2 hours or until the meat is fork tender. Add the carrots and cook for 15 more minutes or until tender. Meanwhile, in a large pot of salted boiling water, cook ...
From ricardocuisine.com


BEER-BRAISED BEEF WITH ONIONS - THE PIONEER WOMAN
2010-08-31 Preheat oven to 275 degrees. Heat oil in a large dutch oven over high heat. Season meat generously with salt and pepper. Sear meat on both sides, about 2 minutes per side. Remove meat from pan. Lower heat to medium. Throw in onions and garlic. Stir for 30 seconds. Pour in beer, and add thyme, rosemary, and salt to taste---about 1 teaspoon.
From thepioneerwoman.com


BRAISED BEEF - 9 SIMPLE STEPS - HOW TO BRAISE BEEF
2020-05-01 Season your vegetables with salt and pepper. Add the beef back to the pan making sure the bottom is sitting on the pan. Add the remaining stock about 1/3 of the way up the beef. Cover the pot and let the beef slow cook at a light simmer or in the oven at 300 degrees. After an hour or so baste the beef.
From homecookbasics.com


BRAISED BEEF RECIPE - CLOVE AND CUMIN
2022-07-20 Pat the beef with a paper towel until it is completely dry. Heat two tablespoons of olive oil in a large Dutch oven or heavy, oven-safe pot over medium high heat. Once the olive oil is hot, brown the meat on two sides -about 3-4 minutes each. Set aside on a plate for later use.
From cloveandcumin.com


BRAISED BEEF TOPSIDE | BEEF RECIPES | TESCO REAL FOOD
Remove the meat from the pan, add the shallots, garlic cloves, carrots and parsnips, and brown. Return the beef to the pan, pour in the wine and bubble until reduced by half. Pour in the stock and add the thyme, then season with salt and pepper. Bring to the boil, then cover and simmer over a very low heat for 2. Stir in the tomato purée.
From realfood.tesco.com


FIRESIDE BEEF STEW RECIPE | EATINGWELL
1 ½ pounds boneless beef chuck pot roast ; 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces ; 2 small onions, cut into wedges ; 2 cloves garlic, minced ; 1 (14 ounce) can reduced-sodium beef broth ; 1 (8 ounce) can tomato sauce ; 2 tablespoons Worcestershire sauce ; 1 teaspoon dry mustard ; ¼ teaspoon ground black pepper
From eatingwell.com


COMFORT FOOD CLASSIC: 8 WAYS TO MAKE BRAISED BEEF
2017-10-24 Recipe: Soy-Braised Beef Strips And Quail Eggs. This is a somewhat salty side dish meant to be eaten in small amounts with rice and other dishes. While quail eggs are the classic accompaniment, feel free to substitute four chicken eggs. Hard-boil them separately, peel, and add to the pot after shredding the meat, making sure to submerge them in ...
From foodrepublic.com


THE BEST RED WINE BRAISED BEEF RECIPE - TASTES LOVELY
2021-11-02 Cooking for 5-7 minutes, stirring occasionally, making sure to scrape up all the brown bits from the bottom of the dutch oven. Add in the garlic and tomato paste, cooking for just 30 seconds. Sprinkle on the tapioca starch, and cook for 1 minute. Return the seared beef to the dutch oven, and add in the red wine, mushrooms, rosemary and thyme.
From tasteslovely.com


FIRESIDE BEEF STEW RECIPE | RECIPE | BEEF STEW RECIPE, CLASSIC BEEF ...
Aug 9, 2020 - Our rich, comforting beef stew chock-full of root vegetables is just the thing to get you through winter. The one-pot wonder can be made two to three days in advance, then reheated and finished with the parsley-horseradish topping and …
From pinterest.com


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