61076 chicago beef pot Recipes

frozen puff pastry, thawed, olive oil, chopped onion, minced garlic, raw porcini mushrooms, chopped carrots, chopped celery, potato, diced, beef tenderloin, cubed, bay leaf, dried oregano, dry marsala wine, chopped fresh parsley, egg white

rump or chuck roast, dried thyme leaves, salt, pepper, potatoes, peeled and quartered, carrots , cut into 2-inch pieces, onion, halved, fat free beef broth, worcestershire sauce, cornstarch, water

stir-fry beef, strips, cut into bite-size pieces, frozen mixed vegetables, condensed cream of mushroom soup, brown gravy mix, water, flour, shortening, salt, cold water

roastbeef blade roast, salt, pepper, olive oil, onions, chopped, garlic cloves, finely chopped, beef broth, balsamic vinegar, onions, cut in chunks, carrots, yukon gold potatoes, chopped fresh parsley

olive oil, boneless chuck roast, kosher salt, freshly ground black pepper, onion, chopped, garlic, minced, good-quality beef stock, canned crushed tomatoes, bay leaf

all-purpose flour (about 3/4 cup), boneless chuck roast, trimmed, kosher salt, freshly ground black pepper, olive oil, fresh turnip greens, trimmed and coarsely chopped, diagonally cut parsnips (about 1 lb), cubed peeled yukon gold potatoes (about 1 lb), cipollini onions, peeled and quartered, tomato paste, dry red wine, fat-free , lower-sodium beef broth, black peppercorns, thyme sprigs, garlic cloves, crushed, bay leaves, fresh flat-leaf parsley, thyme sprigs (optional)

king arthur unbleached all-purpose flour, king arthur premium 100% whole wheat flour, salt, shortening, cold butter, shredded cheddar cheese, cold water, ground beef, celery ribs, chopped, onion, chopped, chopped green pepper, tomato sauce, whole kernel corn, drained, worcestershire sauce, salt, pepper

beef sirloin tip roast (3 lb), cut in half, water, seasoned salt, reduced-sodium soy sauce, worcestershire sauce, garlic powder, tart apple, quartered, onion, sliced, cornstarch, cold water, browning sauce

beef roast (pre-sliced from the meat man), fennel seed, garlic clove, beef broth, green pepper, diced, worcestershire sauce, oregano, basil, thyme, salt and pepper

beef hot dogs , vienna, idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick washed and towel dried), hot dog buns, onion, chopped, fresh tomato, seeded and cut into wedges, yellow mustard, sweet pickle relish, pickle spears , kosher-style, hot pepper, to taste (sport peppers ), celery salt , to taste

beef chuck roast (or use top sirloin), garlic cloves (or use as many as desired), fresh ground black pepper (or to taste), carrots, chopped into large chunks, potatoes (or as many as you like), onion, sliced (optional), fresh minced garlic (optional), brown gravy mix (i suggest to use low-sodium), water or 1/2 cup beer, worcestershire sauce, dry onion soup mix, cream of mushroom soup, undiluted, fresh minced garlic (optional or to taste), cola , beverage (coca is the best for this)

olive oil, boneless chuck roast, onion, cut into wedges, carrots, cut up into chunks, stalks celery , cut into 3/4 inch slices, brandy, beef stock, fresh thyme, bay leaf, button mushrooms, quartered, potatoes, cut into 1 inch chunks, salt and pepper, butter (optional), flour (optional)

beef stew meat, oil, salt, pepper, potatoes, peeled and cubed, carrots, peeled and cut, onion, diced, flour, bisquick

chopped onion, chopped celery, butter, flour, cubed cooked beef, diced cooked cooked potato, sliced carrot, chopped fresh parsley or 2 tsp dried parsley, worcestershire sauce, mushrooms, with liquid, salt, pepper, gravy (purchased or leftover)

grapeseed oil, boneless chuck steak, sea salt, cracked black pepper, onion, diced, carrots, peeled, cut in 1/2 and sliced on the bias, minced garlic, dried oregano, ground cumin, cinnamon stick, crushed tomatoes, beef stock, scotch bonnet or habanero pepper, drained and chopped green olives, drained capers, chopped parsley, for garnish, white rice , for serving, optional

beef top round, barbecue seasoning, olive oil, beef broth, fresh thyme, tomato-flavored tortillas (or flour tortillas, if not available), jarred cheese sauce, warmed, head iceberg lettuce, shredded, mild giardiniera (mixed pickled vegetables), chopped, cherry peppers , quartered lengthwise

beef boneless round roast (sometimes called inside round), worcestershire sauce, garlic powder, dried basil, red pepper flakes, water, au jus sauce , gravy mixes if needed

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.