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
Marinade the beef with the herbs, shallots & garlic
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.
Combine first 4 ingredients and mix well.
Stir in Burgundy. Add Kitchen Bouquet until soup mixture is as brown as desired (uncooked).
Place in a large baking pan or casserole.
Bake, uncovered, in preheated 350\u00b0 oven for about 2 hours or until tender.
Serve hot over buttered rice, noodles or mashed potatoes.
Cube beef to 1-inch size.
Combine the soup and wine, mixing well, and pour over beef cubes.
Cover and bake at 350\u00b0 for 2 1/2 hours or until beef is tender.
If more liquid is needed, add a mixture of 50/50 wine and water.
Cook noodles in lightly salted water; rinse and drain.
Add butter and stir.
Serve in fondue dish.
Pour beef cubes and gravy easy over noodles.
Put a side dish of extra gravy by noodle dish.
Serves 100 people.
arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
Combine beef, wine, consomme, onion, salt, pepper and mushrooms in casserole.
Mix sifted flour and bread crumbs.
Stir into beef mixture.
Cover casserole tightly.
Bake for three hours or until done at 300\u00b0.
Serve over rice or noodles.
Very easy and tasty!
French.
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.
In Dutch oven, add meat, soup, dry soup mix, wine and mushrooms.
Cover and bake at 350\u00b0 for 3 or 4 hours.
Cook noodles and drain.
Pour beef mixture over noodles.
Serves 6 to 8.
So easy and so good!
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
Brown beef, then add soup and wine.
Simmer for 2 1/2 hours. Serve over noodles or rice.
Serves 4.
May use crock-pot.