1730 beef carrots bay pepper Recipes

beef chuck roast, olive oil, onions , cut in eighths, carrots, cut in 2-inch pieces, celery ribs, cut in 2-inch pieces, red wine, beef stock, bay leaf, dried thyme, salt and pepper

beef stew meat, carrots, cut up, potatoes, cubed 1 inch, frozen corn, onion, chopped coarsely, beef bouillon, bay leaf, diced tomatoes, green beans, drained, water, salt, to-taste, fresh ground black pepper, to-taste

beef stew meat, onion, celery ribs, baby carrots (or a couple regular carrots), potatoes (peeled if you like ), frozen corn, frozen peas, diced tomatoes (i use salt-free), beef broth (or 2 14-oz cans), bay leaves, garlic powder, olive oil (or any cooking oil), water, hot pepper sauce

bone-in beef shanks, salt and pepper to taste, oil, thyme, bay leaf, garlic clove, smashed, carrot, sliced, onion, chopped, celery stalks, sliced, cranberries, low-sodium beef stock, butter, thyme, minced shallot, dried cranberries, wild mushrooms, chopped parsley, polenta

beef stew meat, cubed, tomato sauce, onion, chopped, garlic cloves, minced, bay leaf, potato , cut into cubes, carrot , cut into cubes, salt and pepper, water

boneless chuck roast, trimmed and cut into 1/2-inch pieces, sliced carrot, sliced celery, chopped onion, presliced mushrooms, fat-free , less-sodium beef broth, bay leaf, uncooked pearl barley, salt, black pepper

beef chuck , trimmed of fat and cut into 1-inch cubes, salt and pepper, all-purpose flour, vegetable oil, onions, cut into wedges, carrots , cut into 1-inch pieces, garlic, finely chopped, red wine vinegar, dry red wine, dried thyme, bay leaf

chuck, cut in to cubes, pepper, all-purpose flour, corn oil, onion, carrots, thinly sliced, red wine , perferably zinfandel, beef stock, bay leaf, salt, thyme

rump roast , cut into cubes, cold water, onions, peeled and left whole, celery ribs, carrots, bay leaves, dried thyme, dried sweet marjoram, fresh parsley , stems tied with a string, peppercorns, peeled and chopped onions, dry pasta, green bell pepper, chopped, red bell pepper, chopped, chopped fresh parsley, salt and pepper, to taste

canning countryvegetable beef soup recipe, savory and wonderful healthy, lean beef cut into 1/4 inch pieces, water, salt, pepper, garlic minced, bay leaf, pearl barley or rice, chopped tomatoes, sliced celery stalks, sliced carrots, chopped onions, shredded cabbage, red kidney beans, yellow split peas (or substitute green split peas), add any fresh garden herbs that you like ., above will make 16 pints or 8 quarts, use a large heavy pan, combine beef , water, salt and pepper, bring to boil, spoon off top scum, add garlic and bay, cover and simmer for 75 minutes, soak the kidney beans and peas over night, add all the of the vegetables, simmer for about 20 minutes, vegetables will cook more while canning, put in jars with 1 inch head space, process in a pressure canner

olive oil, divided, cremini mushrooms, chopped onion, garlic cloves, minced, all-purpose flour (about 1 1/2 oz), lean beef stew meat , cut into bite-sized pieces, salt, divided, dry red wine, chopped fresh thyme, less-sodium beef broth, bay leaf, cubed peeled white potato (about 1 lb), carrot (about 12 oz), freshly ground black pepper, fresh thyme sprigs (optional)

beef stew meat, carrots, cut up, potatoes, cubed 1 inch, frozen corn, onion, chopped coarsely, beef bouillon, bay leaf, diced tomatoes, green beans, drained, water, salt, to-taste, fresh ground black pepper, to-taste

lean beef chuck , trimmed of fat and cut into 1 inch cubes, salt and pepper, to taste, flour, olive oil, chopped onion, water or 1 quart vegetable stock or 1 quart beef stock, bay leaf, boiling potatoes, peeled and cut into 1/4 thick rounds, carrots, peeled and cut into 1/4 thick rounds, fresh peas or 1/2 cup frozen peas, flour, grind yellow cornmeal, baking powder, salt, cold unsalted butter, cut into small cubes, egg, egg yolk, ice water , more as needed

flour, salt, pepper, beef (cut into 1 inch cubes ), oil, onions, chopped, minced garlic cloves, celery, chopped, sliced mushrooms, beef stock, bay leaf, thyme, basil, potatoes, cooked and cubed, carrots, cooked and sliced, fresh parsley, chopped, pie crust , premade

well-marbled beef chuck , trimmed of excess fat, cut into 2-inch pieces, salt and freshly ground pepper, vegetable oil, garlic cloves, minced, spanish onion, chopped, soft, dry red wine , such as merlot, thyme sprigs, tomatoes, coarsely chopped, carrots , cut into 1-inch pieces, bay leaf, coriander seeds and 1/4 tsp fenugreek seeds, tied in cheesecloth, beef stock or low-sodium broth, unsalted butter, white mushrooms, quartered, water, turnips, peeled and cut into 1-inch dice, all-purpose flour, chopped flat-leaf parsley

onion diced, celery diced, garlic minced, ground chuck browned/drained, tomatoes diced, mushrooms sliced, frozen spinach chopped, frozen potatoes diced, frozen carrots sliced, frozen corn, frozen green beans, frozen peas, frozen broccoli florettes, barley uncooked, pasta uncooked, beef broth, salt, pepper, basil, bay leaf

lean , boned round steak, cut into 1-inch cubes, all-purpose flour, chopped onion, no-salt-added tomato sauce, divided, water, dried thyme, dried rosemary, garlic salt, pepper, fat-free beef broth, bay leaf, all-purpose flour, no-salt-added sweet peas, whole white potatoes, drained and halved, tender baby whole carrots, drained, soft polenta

beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.