o 6 minutes. With a slotted spoon, transfer
pepper, mustard, mushrooms, and wine or beef broth.
If you are
igh heat. Add only enough beef cubes to fit the skillet
Pat beef dry with paper towel.
Season beef with salt and pepper.
In
marinate meat in red wine, olive oil, onion, thyme, bay leaf, salt and pepper overnight.
Drain the meat and reserve the marinade.
saute the bacon.
brown the meat in the bacon fat.
place all the vegetables, meat, bacon, marinade and garlic into crock pot.
cook on low heat for 8 to 10 hours or until meat is tender.
efore:
Trim and cut beef into fork sized chunks. Remove
00\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella cheese, basil
Melt 1 tablespoon of butter with 1 tablespoon of olive oil
350\u00b0F.
Cut beef into 1 inch cubes.
Combine soups, wine, water, parsley, salt and pepper in an oven proof covered dutch oven.
Add raw stew beef and vegetables.
Toss to cover.
Bake at 300 degrees for 5 hours. DO NOT STIR.
You can use less wine and more water as long as there is 3 cups of liquid used.
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
lour in mixing bowl. Season with 1/2 tsp of salt
Cover with enough red wine to cover the entire ingredients. Cover and put in oven at 325\u00b0 for at least 1 hour.
Serve with homemade bread and a good salad.
arge saucepan, combine the stock, red wine, 9 tablespoons of the roasted
poon stuffing into pocket. Tie with butcher string at 1 inch
ears in a large saucepan with red wine, sugar, spices and 1 cup
edium-high heat. Add the beef and cook for 8-10
Place the beef in a bowl with red wine, garlic, and bay leaves.
ven over high heat. Dust beef in flour, shaking off excess
25\u00b0F. Combine celery, onion, wine, apricots and herbs. Set aside