Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
arge Dutch oven and cook beef, in batches, until browned all
Combine the beef, celery, carrots, onion
edium-high heat. Carefully add beef brisket and brown the meat
eeks.
Dry out the beef chunks by salting and peppering
et aside.
2. add beef cubes to same pan used
Cook bacon in large skillet until crisp.
Remove, drain, and set aside.
Add beef cubes and brown well.
Place browned beef cubes in crock pot.
Brown carrot and yellow onion.
Season with salt and pepper.
Stir in flour.
Add broth, mix well and add all to crock pot.
Add cooked bacon, wine, tomato paste, garlic, bay leaf, pearl onions, and sliced mushrooms.
Cover and cook on low 10-12 hours or high for 5-6 hours.
ell and add the cubed beef. Cover and marinate in the
Heat 1 tbsp of oil in a Dutch oven on medium-high heat. Cook beef in batches for 2-3 mins, until well browned. Remove from pan.
Heat remaining 1 tbsp oil in pan on high heat. Cook shallots and bacon, stirring, for 5 mins, until browned.
Add flour and cook, stirring, for 1 min. Stir in stock and wine. Return beef to pan with mushrooms and bay leaf.
Cover and bring to a boil. Reduce heat to low. Simmer for 1 hour. Uncover and simmer for another 30 mins, until meat is tender. Sprinkle with parsley and serve with crusty bread.
rim the fat from the beef roast and cut into 1
dd remaining oil and brown beef for 1-2 mins per
and simmer, partially covered, until beef is tender, 2 to 2
tick pan and brown the beef chunks, turning often. Lift them
Heat the clarified butter/oil in a Dutch oven and sear the beef for about 5 minutes until browned. Add the bacon, onions and garlic and cook for a further 5 minutes.
Deglaze the pan with the cognac and red wine, add the bay leaves and herbs, season with salt and pepper, cover and simmer for 2-3 hours.
45 minutes towards the end of cooking, add the mushrooms and carrots. Serve with some crusty bread.
In a medium bowl, combine beef, wine, parsley, thyme and bay
Heat oil in a heavy saucepan and brown the beef cubes until deeply colored.
Remove from pan and brown sliced onions until golden brown.
Return beef cubes to pan and add beef bouillon and dry red wine.
Simmer until beef cubes are almost tender.
Add small onions and cook until tender.
Add mushrooms and heat through; adjust seasonings.
Mix cornstarch and water, add to beef stock and boil for one minute, or until sauce is thickened and clear.
Serve with rice or noodles.
Cut beef into bite-sized cubes.
eat, saute the slices of beef in batches with 2 to
ag and then add the beef and shake well so all
In large skillet saute beef cubes until brown, stir in flour, salt, pepper and thyme, scraping skillet well.
Turn all into 2-quart casserole.
Pour on beef broth and wine.
Cover casserole and bake two hours at 350\u00b0.
Add onions and mushrooms.
If too dry, add equal parts broth and wine.
Continue baking until meat is fork-tender.
Remove from oven and skim excess fat from gravy. Serve from casserole with hot mashed potatoes, rice or cooked egg noodles.
Serves 6.