ins, until tender. Add ground beef and cook for 4-5
o 400\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella
o 325\u00b0F.
Arrange beef and carrots in a roasting
cook 2 minutes.
Add red wine and stir well, scraping the
n high heat. Cook the beef, in batches, until browned all
Add beef and onion to a 4-quart slow cooker.
Add bouillon cubes.
Sprinkle cornstarch, salt, and pepper over beef and onions.
Pour red wine over beef mixture.
Cover and cook on LOW for 6-8 hours.
Serve over hot cooked noodles.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
br>Whisk together soaking liquid, wine and tomato paste; pour into
omato paste, 2 cups red wine and beef stock. Return venison to pan
Stir in 1 bottle of red wine. Add 2 bay leaves, a
Combine the beef, celery, carrots, onion, garlic, mushrooms and red wine in a
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.
For this recipe, once you have started the
For the red wine sauce:
Heat the oil
Whisk red wine with olive oil then add garlic, shallot, thyme and season. Use as a marinade for beef.
il you will brown the beef in, and the best for
inutes before pouring in the red wine and beef stock.
Reduce the
o 4 hours in red wine.
Remove beef and reserve marinade.
ranslucent.
Add red wine and 2 Cups of the beef broth and
arge saucepan, combine the stock, red wine, 9 tablespoons of the roasted