Brown beef cubes in oil.
Add mushrooms, onion, and garlic and saute' 3-5 minutes (being careful not to burn garlic).
Add broth, tomato paste and wine; simmer, covered, 1 hour or until meat is tender.
Cook noodles according to package directions; drain.
Mix cornstarch with a little water in small bowl.
Stir into beef burgundy.
Bring to a boil.
Reduce heat and simmer an additional 5 minutes.
Serve over noodles.
acon fat aside.
Dry beef thoroughly with paper towels. Season
edium-high heat. Carefully add beef brisket and brown the meat
ntroduce olive oil and stew beef into a large stew pot
Combine the flour, salt and black pepper.
Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.
Place the beef and remaining ingredients into the Crock Pot Slow Cooker and mix thoroughly and combine.
Cover; cook on Low for 4 to 6 hours or on High for 2 to 3 hours.
In a large bowl or plastic food bag,combine flour, salt, pepper and beef; mix well then put into a 3 1/2 or 4-quart slow cooker, larger if you are using extra vegetables.
Add all remaining ingredients; mix well.
Cover; cook on LOW setting for 10 to 12 hours or until carrots and beef are tender; garnish with oregano.
n a ziplock bag. Add beef cubes and shake until well
Brown beef; add onion, carrots and seasonings, parsley, broth and water.
Cover and bake at 350\u00b0 for at least 2 hours.
Add mushrooms, drained and peas, drained.
Thicken with cornstarch. Serve with hot rice.
arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
You can buy a rump roast or stew beef as this gets tender because it cooks so long.
You combine all ingredients and you never have to stir it again.
Cook at 250\u00b0 for 5 hours, uncovered. Serve over rice or noodles.
This recipe can be doubled.
It never goes to waste.
small bowl, mix together beef broth, flour, tomato paste and
eason the 3 pounds of beef with 1 tablespoon salt and
Roll the steak in flour and brown in the margarine.
Place meat in a large roaster and cover with the water, 1 cup Burgundy, stew mix, gravy mix, salt, pepper and dash of Worcestershire sauce.
Bake at 350\u00b0 until almost tender.
Add the mushrooms, onions, 1 cup Burgundy and more water, if needed.
Bake until tender.
Good served over rice.
Cut beef into small pieces.
Cut
Saute musrooms, onion and garlic in butter until onion is tender. Add beef; cook stirring constantly, until browned.
Stir in flour, consomme, lemon juice, Burgundy, and pepper; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
Stir in sour cream; cook until thoroughly heated. (Do not boil.).
Serve over noodles.
Coat large (10-inch) pan or skillet with Pam.
Heat pan, brown cubed beef; drain off excess fat by pouring pan contents through a colander.
Return beef cubes to pan.
Season lightly with Lawry's seasoned salt.
Add French onion soup (2 cans), water and Burgundy.
Cover and simmer for 2 hours; stir occasionally. Uncover and cook down to desired thickness.
Serve over noodles or rice.
Serves 4 to 6.
Cook and stir beef in shortening in dutch oven until beef is brown. Mix flour, salt, marjoram, thyme, and pepper. Coat beef with four mixture. Heat beef and remaining ingredients to boiling in dutch oven: reduce heat. Cover and simmer until beef is tender, about 1 1/4 hours. Stir in 2 to 3 tsp. browning sauce if desired. You can put this over noodles or beside potatoes.
Marinade the beef with the herbs, shallots & garlic
Brown stew beef in a large Dutch oven.
Gradually add soups, Burgundy and bay leaves.
Place in a 350\u00b0 oven, uncovered, for 3 1/2 hours.
The last 15 minutes, add water chestnuts and mushrooms.
Serve over rice or noodles.
nd pepper and lightly dust beef with flour mixture.
Heat