acon fat aside.
Dry beef thoroughly with paper towels. Season
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.
Cover and bake at 300\u00b0 for 4 hours. Serve over rice.
eeks.
Dry out the beef chunks by salting and peppering
Use the recipe for Beef or Pork Stew.
Put in a baking pan. Place 2 to 4 unbaked biscuits on the top.
Bake at 400\u00b0 (hot oven) for 20 to 30 minutes, until browned.
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.
ntroduce olive oil and stew beef into a large stew pot
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.
arge non-reactive bowl, combine beef, Cognac, cloves, garlic, onions, carrots
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.
Marinade the beef with the herbs, shallots &
eason the 3 pounds of beef with 1 tablespoon salt and
small bowl, mix together beef broth, flour, tomato paste and
Cut beef into small pieces.
Cut
Coat large (10-inch) pan or skillet with Pam.
Heat pan, brown cubed beef; drain off excess fat by pouring pan contents through a colander.
Return beef cubes to pan.
Season lightly with Lawry's seasoned salt.
Add French onion soup (2 cans), water and Burgundy.
Cover and simmer for 2 hours; stir occasionally. Uncover and cook down to desired thickness.
Serve over noodles or rice.
Serves 4 to 6.
In deep, large skillet brown beef with olive oil, garlic, black
r heavy saucepan.
Add beef and quickly brown on all
drain, and crumble.
Place beef, bacon, carrots, and onions in