4650 garlic wine beef Recipes

beef tenderloin steaks (1-1/2 inches thick and 6 oz each), coarsely ground pepper, sliced fresh mushrooms, butter, cubed, minced garlic, king arthur unbleached all-purpose flour, beef broth, dry red wine or additional beef broth, salt

beef roast , cut into cubes, garlic, minced, beef bouillon cube, chopped onion, condensed cream of mushroom soup, mushroom, drained, carrot, diced, burgundy wine, cooked egg noodles, herb and lemon soup mix

beef tenderloin roast (3 lb), dry white wine or beef broth, reduced-sodium soy sauce, minced fresh rosemary, dijon mustard, ground mustard, garlic cloves, peeled and sliced, yukon gold potatoes, cut into 1-inch wedges, brussels sprouts, halved, fresh baby carrots

beef stew meat, olive oil, garlic cloves, minced, marinara or spaghetti sauce, dry red wine or beef broth, fresh green beans, trimmed, italian diced tomatoes, undrained, fresh mushrooms, thick and zesty spaghetti sauce mix, minced fresh parsley, dried minced onion, minced fresh rosemary, coarsely ground pepper, salt, refrigerated cheese tortellini

reduced-sodium soy sauce, divided, balsamic vinegar, minced garlic, divided, brown sugar, minced fresh gingerroot, beef top sirloin steak , cut into 1/4-inch strips, cornstarch, beef broth, ketchup, sherry or white wine vinegar, steak sauce, cayenne pepper, canola oil, divided, sweet red peppers , cut into 1-inch pieces, green onions , cut into 2-inch pieces, fresh snow peas, hot cooked rice , optional

beef , boneless ribs, chili powder, cumin, salt, pepper, scallions, sliced, carrot, chopped, garlic, minced, potato, red large diced, mushrooms, stewed tomatoes, tomatoes , rotel original, red wine, (cooking wine ), beef broth

butter, sliced mushrooms, onion, diced, garlic, diced, salt and ground black pepper to taste, beef sirloin steak, cut into 1 inch cubes, white wine, beef bouillon, crumbled dried thyme, dried basil, dried oregano, bay leaves, ground black pepper, all-purpose flour, half-and-half cream

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 round rump roast , trimmed of fat, onion, sliced, dry red wine, water, garlic, minced, beef bouillon granules, dried thyme, crushed, pepper, baby carrots, frozen cut green beans, cornstarch, cold water

beef stew meat, flour, pepper, red wine or beef broth, low sodium beef broth, diced tomatoes, garlic, minced, onion, chopped, cut green beans, noodles

beef short ribs, extra virgin olive oil, cabernet sauvignon wine, beef broth, fresh rosemary, diced tomatoes, lg whole onion, chopped, garlic, chopped

beef stew meat , cut into 1/2-inch pieces, olive oil, sliced carrots, chopped onion, sliced celery, garlic cloves, minced, sliced baby portobello mushrooms, stewed tomatoes, water, dry red wine, beef broth, bay leaves, salt, dried thyme, pepper, uncooked medium pearl barley, king arthur unbleached all-purpose flour, cold water, balsamic vinegar, minced fresh parsley , optional

beef chuck, cut into 1 1/2-inch cubes, salt, fresh ground pepper, vegetable oil, onions, chopped (about 2 cups), garlic cloves, minced, flour, red wine, beef broth, bay leaves, dried thyme, carrots, peeled , cut into 1/2-inch thick slices, russet potatoes, peeled , cut into 1/2-inch slices, frozen peas, minced fresh parsley

beef tenderloin, port or other sweet red wine, beef broth, shallots, peeled and halved, garlic cloves, dried marjoram, whole-berry cranberry sauce, salt, pepper, gorgonzola butter, garnishes: roasted baby carrots , roasted pearl onions

garlic cloves, unpeeled (or 2 large bulbs of garlic), melted butter, olive oil (with 2 tbsp butter, more as needed), beef tenderloin or 1 1/2 lbs sirloin steaks, cut into 1-inch pieces, flour, seasoning salt, pepper, onion, chopped, dried thyme (rubbed between fingers to release flovors), dried sage, dry red wine (can use more ), beef broth or 2 (14 oz) cans beef consomme, undiluted, carrots, chopped, parsnips, peeled and chopped, potatoes, peeled and chopped, rutabagas, peeled and chopped

potatoes, onions, garlic cloves, boneless beef cube, plain flour, chopped tomatoes, red wine, beef stock (stock cube), dried thyme, button mushrooms (halved ), salt and black pepper

burgundy or other dry red wine, water, beef flavor base, beau monde seasoning, dried whole thyme, crushed, dried whole rosemary, crushed, garlic powder, lean beef for stewing, cut into 1-inch cubes, butter or margarine, onions, peeled and quartered, sliced carrots, dumplings

beef short ribs (8 to 12 ribs), vegetable oil, diced carrots, diced celery, diced onions, whole dried bay leaves, chopped garlic, dry red wine, beef broth, red-wine vinegar, kosher salt, ground black pepper