59684 beef beer carbonnades boeuf Recipes

beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center), yellow onions, sliced, vegetable oil, tomato paste, odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic), garlic cloves, chopped, flour, chicken broth, beef broth, cider vinegar, fresh thyme , tied into a small bundle with twine, bay leaves, salt, pepper

blade steaks , 1-inch-thick , trimmed of gristle and fat and cut into 1-inch pieces (see illustrations below), table salt and ground black pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch-thick (about 8 cups), tomato paste, garlic , minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, beer (12-oz bottle or can), fresh thyme leaves , tied with kitchen twine, bay leaves, cider vinegar

olive oil, beef stew meat, salt, divided, black pepper, coarsely chopped onion, bay leaves, thyme sprigs, tomato paste, thick) slices carrot, chopped peeled turnips (about 1 lb), uncooked pearl barley, garlic cloves, minced and divided, mushrooms, quartered, water, low-salt beef broth, worcestershire sauce, dark beer (such as stout), beets, chopped fresh parsley, thyme leaves, prepared horseradish

onions, diced, bacon, chopped, premium beef mince, mushrooms, sliced, plain flour, red wine, beer, worcestershire sauce, parsley, chopped, puff pastry

stew meat, condensed golden mushroom soup, beer (any kind ), celery ribs, quartered, carrots, quartered, potatoes, quartered, onions, quartered, fresh mushrooms, halved, flour, canola oil, salt & pepper

beef cheeks or boneless beef chuck roast, grapeseed or vegetable oil, onions, coarsely chopped, baby carrots, peeled, dry red wine, by 1-inch) strips of orange zest

beef chunks (palette or cote croisee), marrow beef bones, red onion or 3/4 big, carrots, red potatoes (grelots), worcestershire sauce, salt and ground pepper, butter and oil, beef broth (homemade or knorr type), italian drained tomatoes, tomato juice, fresh thyme, fresh parsley, bay leaf, cornstarch

beef, cut into chunks (can use stew meat, chuck or top sirloin), red wine (use a reasonable quality full-bodied wine), onion, chopped finely, garlic cloves, chopped, bay leaves, green peppercorns (if you don tsp have fresh , ground black pepper can be used instead), olive oil, bacon, in strips, white pearl onions, carrots, peeled and cubed, all-purpose flour, tomato paste, beef broth (or stock)

beef chuck, cut into chunks, smoked bacon, in 1 piece and cut into chunks, sea salt, freshly ground pepper, carrot, peeled and cut into chunks, spring onions or 1 leek, cut into chunks, butter, flour, cognac, red burgundy wine, garlic cloves, peeled and thinly sliced, bouquet garni

beef shoulder , cut into 1 1/2 inch pieces, salt, pepper, olive oil, onions, thinly sliced, flour, burgundy wine, carrots , cut into 1 inch pieces, garlic clove, bouquet garni (usually thyme, bay, parsley), chopped flat leaf parsley

boneless beef rump roast, vegetable oil, beer, onions, sliced, garlic clove, minced, fresh thyme, chopped or 1/2 tsp dried thyme leaves, crushed, pepper, mushroom, sliced, butter, parsley, chopped, cream

boneless chuck roast or blade steak, trimmed and cut in 1-inch cubes, salt and pepper, vegetable oil, yellow onions (about 3 medium), halved and sliced about 1/4-inch thick (about 8 cups), tomato paste, garlic, minced or pressed through garlic press (about 2 tsp), all-purpose flour, low-sodium chicken broth, low-sodium beef broth, dark or amber ale. (o doul s amber non-alcoholic beer works fine), fresh thyme , tied with kitchen twine, bay leaves, cider vinegar

olive oil, beef stew meat, salt, divided, black pepper, coarsely chopped onions, bay leaves, fresh thyme sprigs, tomato paste, sliced carrots, chopped peeled turnips (about 1 lb), uncooked pearl barley, garlic cloves, minced and divided, mushrooms, quartered, water, low sodium beef broth, worcestershire sauce, dark beer (such as stout), beets, chopped fresh parsley, thyme leaves, prepared horseradish

olive oil (more if needed), lean chuck, cut into 1 1/2 inch cubes, all-purpose flour, salt & pepper, to taste, dark beer, red wine vinegar, dijon mustard, bay leaf, dried thyme, crumbled, unsalted butter, onions, sliced into rings, garlic cloves, chopped, carrots , cut into 1/2 inch pieces

beef stew, bacon, onions, half tbsp brown sugar, half tbsp flour, belgian brown ale, beef broth, bay leaves, thyme, allspice (optional), carrots, salt and pepper, parsley chopped, mustard

shin beef (i substituted chuck roast) or 2 1/2 lbs beef cheeks (i substituted chuck roast), olive oil, streaky bacon , cut into lardons (i substituted thinly sliced streaky beef for sukiyaki as i don tsp use bacon), shallot, peeled and left whole, carrot, finely chopped, onion, finely chopped, stalk celery, finely chopped, chestnut mushrooms, quartered (i substituted baby portobello or cremini mushrooms), bouquet garni (1 sprig thyme, 1 bay leaf, and a few stems of parsley tied together), tomato puree, red wine , ideally a burgundy (i used pinot noir), veal stock (i used beef stock) or 2 1/2 cups dark chicken stock (i used beef stock), salt & pepper, potatoes , such as desiree or maris piper (i used yukon gold), butter , cut into cubes, whole milk, double cream (i used a local brand of heavy cream with an especially high butterfat content)

beef shoulder or 1 lb chuck roast, cubed, water , to cover meat, salt, oil, onions, thinly sliced, red bell peppers, seeded & coarsely chopped, yellow bell pepper, seeded & coarsely chopped, green bell pepper, seeded & coarsely chopped, garlic cloves, minced, chili peppers (depending on the amount of heat wanted) or 1 -4 scotch bonnet pepper, minced (depending on the amount of heat wanted), tomatoes, seeded & chopped, red wine vinegar, salt , to taste, fresh ground black pepper , to taste

beef , suitable for braising (1 lb. 10 oz.), onion, thyme, sage, bay leaf, celery ribs, orange rind, red wine, red wine vinegar, garlic cloves, peeled and quartered, fresh pork rinds or 5 oz thick-cut bacon, trimmed of fat, olive oil, carrots, peeled and cut into 1/4-inch slices, salt , to taste, fresh ground pepper (to taste), freshly grated nutmeg, to taste, about four pinches, bacon