95884 beef carrots daube aux Recipes

beef roast (swiss cut), onion, sliced, montreal brand steak seasoning, beef bouillon cube , dissolved in 1/2 cup boiling water, good quality red wine, baby carrots, brown gravy mix

diced beef, carrots, sliced, salsa (you choose the hotness), water, beef stock cube, frozen green beans

cannelloni pasta, lean ground beef, carrots, chopped, stalk celery, chopped, onion, chopped, fresh spinach, washed and chopped, salt, ground black pepper, olive oil, dry white wine, heavy whipping cream, chopped tomatoes, grated parmesan cheese, chopped fresh basil, stewed tomatoes, olive oil, garlic, chopped, onion, chopped, salt, ground black pepper, leaves fresh basil, chopped

ground beef, carrots, cut into 1/4-inch cubes, onion, cut into 1/4-inch cubes, stalks celery, cut into 1/4-inch cubes, garlic clove, finely chopped, baking potato, peeled and cut into 1/4-inch cubes, dark beer, sharp cheddar cheese, shredded, salt and pepper, sheets frozen puff pastry, thawed but cold, egg yolk, beaten with 1 tbsp water

stewing beef, carrots, sliced, onions, chopped, sliced mushrooms (or you can also use the small button mushrooms, uncut), dry red wine, light soy sauce, flour, garlic clove, minced, marjoram, thyme, salt and pepper

beef, carrots, tomatoes (or 1 whole tomato), onions, parsley roots, celery root, kale (1 leaf ), salt, black pepper (whole berries), fresh parsley leaves, water (cold )

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 round steak or 2 lbs beef chuck, diced, chopped carrots, stalk celery, diced, green pepper, diced, onion, chopped, tomatoes, cut up, frozen corn, frozen green beans, barley, dried parsley flakes, beef bouillon granules or 2 beef bouillon cubes, salt, dried basil, water

boneless beef chuck roast, extra virgin olive oil, thick-cut bacon , cut into 1/2-inch pieces, kosher salt & freshly ground black pepper, to taste, shallots, thinly sliced (8 to 10 medium), brandy , such as cognac, tomato paste, garlic cloves, finely chopped (2 to 3 tsp.), herbes de provence, red wine , such as cotes du rhone, whole canned tomatoes, orange zest (2-1/2 inches long, removed with a vegetable peeler), slender carrot, peeled and cut into 3/4- to 1-inch chunks (about 2 cups), coarsely chopped fresh flat-leaf parsley

ground beef, margarine, minced onion, garlic clove, minced, tomato sauce, salt, pepper, sour cream, cottage cheese, chopped parsley, sliced cooked carrot, noodles, shredded cheddar cheese

beef chuck , lean, cut into 3/4 inch cubes, all-purpose flour, onion, chopped, salt , plus, salt, pepper, vegetable oil, broth , beef, carrots, peeled , cut into 1 inch pieces, new potatoes, peeled, boiling onions, peeled, all-purpose flour, water, browning sauce

minced beef, carrots, green peas, onion, potatoes, mushroom, beef gravy granules, oil

beef, carrots, potatoes, celery, turnip, onion, courgette, tomato paste, shell pasta (optional)

stewing beef, carrots, quartered and cut into pieces, tomato soup, bay leaf, potatoes, quartered, red wine, onions, sliced thinly, frozen peas, mushrooms, drained

beef , lots of it. i buy the costco packs 3-4 lbs, carrots , depending on size, white onions, red bell pepper, garlic cloves, chopped, jalapenos (i keep the seeds) (optional), tomato bouillon cubes or 2 tbsp tomato paste, water (you decide), olive oil, beer, you like, sea salt & pepper

beef chuck , cut into 3-inch pieces, red wine, red wine vinegar, carrots, roughly chopped, onions, sliced, olive oil, bacon , cut into lardons, stems fresh rosemary, fresh thyme, garlic , smashed, bay leaves, kosher salt and freshly ground black pepper, macaronade , recipe follows, for serving, butter, cut into small cubes, plus more for greasing, macaroni, kosher salt, shredded swiss or gruyere cheese, sauce from daube a la provencale, seasoned breadcrumbs, freshly ground black pepper

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.