106704 beef wine daube boeuf aux Recipes

beef tips, all-purpose flour, salt & pepper, olive oil, vidalia onion, very large (cut lengthwise and sliced very thinly), beef broth, white wine (i use dry vermouth for my white cooking wine), dried basil, frozen lima beans (i prefer baby lima beans), half-and-half, cornstarch, refrigerated biscuits, 10 count

beef broth, all-purpose flour, tomato paste, beef demi glace, bacon drippings, beef round, cut into 3 inch pieces, sherry wine, chopped onions, burgundy wine, herb bouquet (bouquet garni), fresh parsley, fresh rosemary, fresh thyme, bay leaf, fresh mushrooms, sliced, butter, chopped fresh parsley, for garnish

beef tenderloin, butter, garlic cloves, chopped, shallots, chopped (about 2/3 cup), dried thyme, all purpose flour, canned beef broth, dry red wine

beef tenderloin, salt and pepper, butter or 1/2 cup margarine, onion, sliced thinly, garlic, minced, fresh mushrooms, sliced, dry red wine, worcestershire sauce, hot sauce, beef broth, all-purpose flour

beef, onion, chopped, fresh thyme, vegetable oil, beef stock, chestnuts, cooked & peeled, carrots, sliced, red wine, seasoned flour

beef tenderloin steaks, chopped shallots, dry cabernet sauvignon wine or 3/4 cup other red wine, bay leaf, thyme, fresh mushrooms or 1/4 cup canned mushroom, strong beef broth

beef stew meat, coarsely chopped onion, beef broth, red wine, cornstarch (optional)

beef (such as sirloin, ribeye, etc), onion, sugar, soy sauce, mirin, white wine, red wine, sake, salt, vegetable oil, water, cooked rice, pickled ginger (optional), shichimi togarashi (optional)

beef tenderloin steaks, cut 1-inch thick, coarsely cracked black pepper, margarine or 1 tbsp butter, chopped onion, beef broth, dry red wine, dried marjoram

beef, cubed, dried beef soup mix, red wine, dijon mustard, frozen vegetables , of choice

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.

beef tenderloin fillets (1 1/4- to 1 1/2-inch thick ), melted butter or 3 tbsp margarine, divided, fresh mushrooms , cut into 1/4 inch slices, minced shallots or 1 tbsp green onion, burgundy wine or 1/2 cup dry red wine, butter or 1 tsp margarine, softened, all-purpose flour, burgundy wine or 2 tbsp dry red wine

beef tenderloin with rioja sauce, many thanks to the barcelona tapas restaurant st. louis., mo., beef tenderloin with rioja sauce, red wine, olive oil, chopped garlic, salt, ground black pepper, beef tenderloin, burgundy wine, granulated sugar, cinnamon stick, crushed red pepper flakes, sauteed spinach, crumbled blue cheese

beef tenderloin steaks (about 1 1/2 inches thick), trimmed, salt, divided, freshly ground black pepper, divided, canola oil, minced shallots, garlic cloves, minced, sliced shiitake mushroom caps (7 oz), dry red wine or less-sodium beef broth, less-sodium beef broth, divided, thyme sprigs, cornstarch, chopped fresh parsley

beef broth, burgundy wine or additional beef broth, tomato paste, minced fresh parsley, white wine vinegar, dried thyme, pepper, beef tenderloin roast (4 lb), sliced fresh mushrooms, onion, chopped, butter, king arthur unbleached all-purpose flour

beef tenderloin (the can be a bit bigger), olive oil (can use a little more), salt, black pepper, butter (no subs!), onion, thinly sliced, fresh minced garlic (or to taste), sliced fresh mushrooms, dry red wine, worcestershire sauce, louisiana hot sauce, black pepper (or use up to 1/4 tsp), beef broth, flour

beef , strips, extra virgin olive oil, onion, green pepper, red pepper, mushroom, crushed garlic, celery seed, fresh coarse ground black pepper, soy sauce, sake (or white wine), garlic sauce (the garlic spare rib sauce by vh), port wine (or red ), other thickener (veloutine works the best), water

beef tenderloin roast, salt, fresh ground black pepper, olive oil, chopped shallot, carrot, finely chopped, stalk celery, finely chopped (about 1/4 cup), garlic clove, minced (about 1 tsp), dry red wine, low sodium beef broth, tomato paste, bay leaf, fresh thyme, unsweetened natural cocoa powder, chopped fresh rosemary leaf