cook 2 minutes.
Add red wine and stir well, scraping the
omato paste, 2 cups red wine and beef stock. Return venison to pan
uring cooking.
Season the beef shanks with salt and pepper
25\u00b0F.
Trim the beef. Heat half the oil in
mbine the burgundy, carrots, onions, red wine vinegar, and olive oil. Make
ranslucent.
Add red wine and 2 Cups of the beef broth and
egetables until soft.
Add wine and scrape bottom of pot
inutes.
Pour in the wine and stir to pick up
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.
br>Whisk together soaking liquid, wine and tomato paste; pour into
inutes before pouring in the red wine and beef stock.
Reduce the
s cooking, place the red wine and beef broth in a heavy saucepan
Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
Cover, and cook 5 hours on Low.
Brush the beef with mustard and season. Mix
mustard, and breadcrumbs. Unroll the beef and season, then spread the
ith red wine and let reduce for 5 minutes. Add beef stock and
dd aleppo chili, thyme, broth, wine, salt and pepper; bring to
nd black pepper. Coat the beef with half the flour.
igh heat.
Add the beef and cook until nicely browned
o 400\u00b0F
Butterfly beef roast. Fill with pepper, mozzarella