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
Preheat oven to 400 degrees.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40-45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4-5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over two burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy ...
In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color.
Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes.
Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and veal stocks plus salt and pepper.
Bring to a boil, then simmer uncovered for 20 minutes.
Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan.
o taste; add lamb or beef, stir to coat, cover and
eeks.
Dry out the beef chunks by salting and peppering
ell and add the cubed beef. Cover and marinate in the
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.
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.
utter over high heat, brown beef cubes well, using a fourth