In a large skillet, melt butter or margarine over medium heat. Add onion and mushrooms. Saute untill onion is lightly browned. Stir in Braised Beef Cube Mix.
To Serve: Simmer 15 minute just before serving, stir in sour cream. Serve over hot buttered noodles.
o 300\u00b0F.
Add beef to broth. Cover Dutch oven
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
br>Discard water off the beef, and add enough boiling water
ith remaining ingredients. Add the beef, ensuring the liquid just covers
old water.
Cut the beef into very thin slices.
nd sear the strips of beef, in batches, over a high
and pepper flakes. Then add beef, stir, and bring up to
Pat beef dry and season all over
nto a plate. Toss the beef in the flour, add 1
Cut the beef into cubes about 1 - 1
t smokes add 1 lbs beef and brown over high heat
o combine.
Serve with braised vegies and boiled rice.
iece of cheesecloth.
Add beef broth, stout, tomato paste, browned
dd tomato paste, crushed tomatoes, beef stock, basil, parsley, crushed red
Cut stew beef cubes into 1 1/2 inch pieces. Place cubes in bottom of crock pot.
Combine all other ingredients and pour over beef.
Cook on Low for 8 to 10 hours or on High for 4 - 5 hours.
Before serving, you can thicken broth with some flour and water. Turn crock pot to high and stir in flour mixture.
Serve over cooked egg noodle pasta.
Note: I like to use Negro Modelo which is a dark Mexican beer for this recipe. The dark beer is really nice to cook with.
utch oven until sizzling; add beef. Cook over medium-high heat
ours, checking for doneness. (The recipe says five hours, but my
oard and continue with the recipe to strain, defat, and reheat
Cut beef chuck into 3/4 in