67715 flamande flemish beef casserole Recipes

beef (chuck cut into 5mm thick slices), bacon, cut into cubes (thick slices), onions, roughly diced (mirepoix), garlic cloves, bouquet garni (bay leaf, parsley, thyme), belgian strong brown ale , beer, beef stock, red wine vinegar, butter, olive oil, french bread , baguette, brown sugar, dijon mustard, salt, pepper

beef chuck or 2 lbs rump roast or 2 lbs round roast, cut into 1 inch cubes, cooking oil, garlic, minced, parsley flakes, dried thyme, dried marjoram, onion, sliced, flour, beer, beef bouillon cube , disolved in, water, brown sugar, bay leaf

bacon slices, coarsely chopped, beef tenderloin, trimmed , cut into 1 1/2-inch pieces, all purpose flour, very large onion, sliced, garlic cloves, minced, canned beef broth, beer, tomato paste, chopped fresh thyme, dark brown sugar, chopped fresh parsley

lean stewing beef, onions, chopped, flour, sunflower oil, garlic cloves, crushed, salt, brown sugar, wine vinegar, chopped parsley, thyme, ground pepper, beef broth , kept hot, beer

boneless beef chuck or 1 1/2 lbs round steaks, 1 inch thick, bacon, onions, sliced, garlic, chopped, all-purpose flour, water, dark beer, bay leaf, brown sugar, salt, dried thyme leaves, pepper, vinegar, minced parsley, hot cooked noodles

lean casserole steak (i use topside), onion, carrots, parsnip, flour, salt and pepper, oil, beef stock or 2 cups cube, prepared with water, vinegar, flour, baking powder, salt, butter, chopped parsley or 1 tsp dried parsley, milk, to mix

olive oil, steak , beef chuck, trimmed and cut into 3cm pieces, carrots, medium, peeled & chopped, balsamic vinegar, heinz big red condensed salt reduced tomato soup, beef stock, lentils , puy, dried and uncooked, salt and pepper, to taste

beef, cubes (chuck,sirloin or shin), oil (for frying ), salt & freshly ground black pepper, onions, finely chopped, tomatoes, skinned and finely chopped, sugar, cinnamon, ground ginger, turmeric, oil, vinegar, worcestershire sauce, tomato sauce, chutney, mild curry, mustard powder, apricot jam, bay leaf, salt & freshly ground black pepper

flemish beef stew, american-style beer is used in this recipe. if you want to try another beer, go for a belgian ale - an imported pilsner might be too bitter., beef chuck, cut into 1- to 1 1/2-inch cubes, salt, black pepper, vegetable oil, unsalted butter, onions (6 to 8 medium), chopped (7 cups), turkish or 1 1/2 california bay leaves, pilsner-style beer such as budweiser, dijon mustard, thick) slices country-style bread, beef dry and sprinkle with pepper and 1/2 tsp salt., heat oil and butter in a wide 6- to 8-quart heavy pot over high heat until hot but not smoking, then brown beef in 2 to 3 batches (without crowding), turning over once, until dark brown, about 5 minutes. transfer to a plate., add onions and remaining 1/4 tsp salt to pot and cook over high heat, stirring occasionally and scraping up brown bits from bottom of pot, until pale golden, about 5 minutes. reduce heat to moderately low and cover pot, then cook, stirring occasionally, until onions are golden, about 10 minutes more., add beef along with any juices on plate, bay leaves, and beer and bring to a simmer., meanwhile , spread 1 tbsp mustard on each side of bread slices, then place bread on top of stew. simmer stew, covered, until beef is very tender, about 2 hours., just before serving, stir bread into stew, breaking it up with a spoon, until it is incorporated and stew is thickened. season with salt., stew can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. reheat over moderate heat., makes 6 to 8 main-course servings.

chuck steaks, oil, onions, sliced, bacon, diced, garlic clove, crushed, plain flour, beer, beef stock, red wine vinegar, soft brown sugar, bouquet garni, salt and pepper, parsley, to garnish, french breadsticks , cut into 6 slices, dijon mustard

unsalted butter, beef flatiron or blade steaks, cut into 1/3-inch-thick slices, about 3 inches wide, salt and freshly ground pepper, thickly sliced onions, all-purpose flour, three 12-oz can beer, dried thyme, bay leaves, chopped parsley, for garnish, boilled carrots and potatoes, for serving

beef, flour, paprika, oil, rice, onion, garlic cloves, bell peppers, tomatoes, beans, stock, pecans, parsley

boneless beef chuck, flour, salt, fresh ground pepper, vegetable shortening, onions, peeled and quartered, garlic cloves, chopped, condensed beef broth, dark beer or 1 (12 oz) bottle ale, parsley, chopped, bay leaf, thyme, crumbled

bacon , cut into 1/2 inch pieces, arm roast or 4 lbs beef blade roast or 4 lbs cross-rib roasts, brown sugar , packed, salt, garlic powder, pepper, dried thyme leaves, water, beer, frozen stew vegetables, cold water, all-purpose flour

vegetable oil, garlic, crushed, onion, chopped, ground beef, beef stock or 1/2 cup chicken stock, prepared tomato sauce, shell pasta, margarine or 1 tbsp butter, all-purpose flour, beef stock or 1 1/4 cups chicken stock, low-fat milk, shredded cheddar cheese, grated parmesan cheese

vegetable oil, beef chuck steaks, chopped, onions, chopped, garlic cloves, crushed, flour, beef stock, bay leaves

olive oil, beef chuck steaks, chopped, onions, sliced, carrots, sliced, garlic cloves, crushed, chopped parsley, tomato paste, dijon mustard, dry red wine, beef stock, egg, lightly beaten, self-raising flour, butter, chopped, chopped fresh parsley, milk, buttermilk (can use all or all milk)

stewing beef , cut into cubes, flour , for dusting, olive oil, red wine, beef stock, salt & freshly ground black pepper, onions, finely chopped, potatoes, peeled and quartered, carrots, peeled and quartered, port wine, self-raising flour, shredded suet, stilton cheese, crumbled, chopped parsley, salt & freshly ground black pepper, water , for mixing