1516 beef wine bay Recipes

lean stewing beef , trimmed of all fat and connective tissue and cut in 1 1/2 inch cubes, flour, salt, white pepper, olive oil, onions, peeled and chopped, carrots, peeled and sliced, stalk celery, cleaned and sliced, parsnip, peeled and chopped, garlic clove, peeled and finely chopped, beef stock (or 1 beef bouillon cube dissolved in 2 cups water), dry red wine, bay leaf, butter, flour, flour, butter, grated cheddar cheese, divided, chopped parsley, eggs, milk, prepared horseradish (not the creamy sauce)

lean ground beef, onion, chopped , 1 md, garlic, minced, mushroom stems and pieces, stewed tomatoes, stalk celery, sliced, carrot, sliced, lentils, uncooked, water, red wine (optional), bay leaf, salt, beef bouillon, instant, pepper, parsley, snipped

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

olive oil, beef gravy (gravy or casserole cut into 3cm pieces), carrots, chopped, stalks celery, chopped, onion, chopped, garlic cloves, crushed, red wine, diced tomatoes, beef stock, bay leaves, dried fettuccine pasta, butter, chopped parsley

beef short ribs, salt and pepper, vegetable oil, onion, diced, diced carrots, chopped celery, garlic cloves, minced, tomato paste, beef broth, red wine, bay leaves, chopped scallion (optional), water, cornstarch

steaks , cut 6 1/4 inch slices from a top of, breadcrumbs, bulk pork sausage, minced onions, poultry seasoning, garlic powder, salt, bacon, butter, flour, beef bouillon cubes , dissolved in, water, burgundy wine, bay leaf, white pearl onion, peeled, mushroom, sliced

sirloin tip roast, portabella mushroom caps, large dice, onion, large dice, garlic, minced, beef broth, tomato paste, dry red wine, bay leaf, canola oil, sour cream

all-purpose flour, salt, ground black pepper, cubed stew meat, butter, onion, chopped, red pepper, diced, garlic cloves, minced, button mushroom (cleaned left whole ), white pearl onion, peeled, carrots, peeled and sliced into 1/2 inch pieces, red wine, bay leaf, chopped fresh parsley, dried thyme

all-purpose flour, salt, ground black pepper, cubed stew meat, butter, onion, chopped, carrots, chopped, garlic, minced, red wine, bay leaf, chopped fresh parsley, dried thyme, sliced mushrooms, canned onions

sirloin, 1 thick, olive oil , or canola oil, onions , cut in eighths, carrots, cut in 2 pieces, stalks celery, cut in 2 pieces, red wine vinegar , or 1 cup red wine, beef broth, bay leaf, bay leaf, dried thyme, salt and black pepper, freshly ground

beef chuck roast cubes 1 1/2 cubes, chorizo links, olive oil, onion chop, carrots chop, celery chop, green pepper slice, mushroom slice thin, garlic cloves chop, red wine, bay leaf, beef broth

dried porcini mushrooms, water, olive oil, stewing beef , cut into 1 1/2 inch pieces, beef bones with marrow (3/4 lb), onions, chopped, dry red wine, bay leaves, salt, tomato paste, chicken broth, potato gnocchi

cooked bacon, chopped, red wine, beef broth, bay leaf, thyme, tomato paste, dijon mustard, minced garlic, black pepper, quick-cooking tapioca, olive oil, divided, mushrooms, quartered, celery salt, beef stew meat, fat trimmed, frozen pearl onions, thawed

olive oil, divided, cremini mushroom, cut in 1-inch pieces, onions, chopped, garlic cloves, minced (more or less to taste), flour, lean stewing beef , cut into 1-inch pieces, salt, divided, dry red wine, chopped fresh thyme (1/2 tsp. dried ), low sodium beef broth, bay leaf, white potatoes, peeled, cubed in 1-inch pieces, carrots, sliced in 1-inch slices, black pepper, fresh thyme sprig (optional)

beef stew meat (or cut up a roast), onions, diced, tomato soup, water, carrots, diced, potatoes, cubed, turnips, cubed, stalks celery, chopped (with leaves ), frozen peas, mushroom pieces (do not drain), red wine, bay leaf, worcestershire sauce, salt or pepper or fresh basil or dry basil or thyme

vegetable oil, chuck steaks, trimmed, cut into 3cm chunks, onion, chopped, celery, chopped, garlic clove, crushed, streaky bacon, chopped into 1in chunks, green peppercorns, parsley, chopped, dry white wine, beef stock, bay leaves

vegetable oil, onions, chopped, garlic cloves, chopped, paprika, ground allspice, dried crushed red pepper, chicken stock or canned broth, dry red wine, bay leaves, boneless first-cut beef brisket, paprika, dried apricots, pitted prunes, carrots, peeled , cut into 1 1/2-inch pieces, minced fresh parsley

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.