RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
SLOW COOKED BEEF AND RED WINE RAGOUT
From a free cook book issued by Philadelphia (upon the purchase of 3 of their items). I'm hoping to make this in our winter (though a half recipe for 3 when the DH is on night shift due to his allergy issues with onions). Recommend you serve with cooked pasta.
Provided by ImPat
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
- Heat remaining oil and brown beef in batches and set aside.
- Add garlic and tomato paste and gently cook for 1 minute.
- Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes.
- Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
- Spoon onto serving plates over the pasta and serve immediately.
Nutrition Facts : Calories 270.7, Fat 16.6, SaturatedFat 5.4, Cholesterol 23, Sodium 487.9, Carbohydrate 20.6, Fiber 3.5, Sugar 9.8, Protein 4.7
SLOW COOKER BEEF AND VEGGIES
Weeknights have never been easier and more satisfying! Tender beef and veggies with a flavorful broth are sure to make everyone happy!
Provided by SunnyDaysNora
Categories Main Dish Recipes Roast Recipes
Time 8h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover meat and vegetables.
- Cook on Low until meat and vegetables are cooked through and tender, about 8 hours.
- Heat a small saucepan over medium-high heat and melt butter. Whisk in flour until a paste forms. Add 1 cup of liquid from the slow cooker and whisk until well combined. Whisk flour mixture into the liquid in the slow cooker until thoroughly combined and liquid has thickened, about 20 minutes more.
Nutrition Facts : Calories 439.9 calories, Carbohydrate 33.2 g, Cholesterol 88.8 mg, Fat 22.8 g, Fiber 4.9 g, Protein 25 g, SaturatedFat 9.5 g, Sodium 808.9 mg, Sugar 4.1 g
SLOW-COOKED BEEF AND WINE RAGU
Dress up your pasta in something different with Slow-Cooked Beef and Wine Ragu. A long, slow simmer makes this beef and wine ragu extra succulent.
Provided by My Food and Family
Categories Pasta
Time 2h30m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 10
Steps:
- Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
- Heat remaining oil in pan. Add meat, in batches; cook 8 to 10 min. or until evenly browned, stirring frequently. Remove from pan. Add tomato paste and garlic; cook 1 min. Return meat to pan. Add stock and wine; stir. Bring to boil; cover. Simmer on medium-low heat 1-1/2 hours, stirring occasionally. Add onions; cook 20 min., stirring occasionally.
- Remove small amount of liquid from pan. Add to cream cheese in small bowl; mix well. Return to pan; cook 10 min., stirring occasionally. Serve with pasta.
Nutrition Facts : Calories 580, Fat 23 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 115 mg, Sodium 490 mg, Carbohydrate 48 g, Fiber 5 g, Sugar 8 g, Protein 42 g
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