5 beef stew carrots daube Recipes

shallots, thinly sliced, garlic cloves, minced, carrots , cut into about 1/4 inch thick slices, chopped baked ham, orange peel, about 1/2 inch thick and 3 inches long, bay leaf, lean boneless beef chuck roast, all-purpose flour, whole black peppercorn, dried thyme, dried sage, balsamic vinegar, dry red wine or 3/4 cup beef broth, brandy (optional), all-purpose flour, butter or 2 tbsp margarine

boneless prime lean stewing beef, trimmed and cubed in 2-inch pieces, cognac, garlic cloves, peeled and chopped, white pearl onions, peeled, carrots, peeled and sliced, stalks celery, sliced, bay leaf, crushed dried sage, crushed dried thyme, fresh parsley, chopped, fresh coarse ground black pepper, dried orange peel, finely chopped, burgundy wine, fresh baby bella mushrooms, halved (can use button mushrooms or 2 oz. dried porcini cepes), cured unsmoked bacon such as pancetta, diced (regular bacon or lardons is fine), kosher salt, fresh ground pepper, beef stock or 2 cups beef consomme, sugar, tomato paste, diced tomato (optional), whole pimiento-stuffed green olives (optional)

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

olive oil or vegetable oil, boneless rump roast or chuck roast, well trimmed and cut into 2, salt, freshly ground pepper, yellow onions, cut into wedges, carrots, scraped and cut into 2, head garlic, separated into cloves, each peeled and halved lengthwise, italian stewed tomatoes, cabernet sauvignon or cotes du rhone or other spicy, full-bodied red wine, garnish: fresh rosemary