308 ground beef stew red wine Recipes

olive oil, stewing beef, cut into large cubes and seasoned with salt and ground black pepper, prunes, pitted, dozen shallot, peeled, carrots, peeled and sliced thickly, red wine, pine nuts, toasted or 3/8 cup chopped fresh parsley, salt and black pepper, red wine

stewing beef, cut up, flour, salt, pepper, olive oil, onion, garlic cloves, red wine, beef broth, russet potatoes or 3 red potatoes, chopped, turnip, peeled and chopped, carrots, sliced, celery ribs, chopped, bay leaves, salt, fresh coarse ground black pepper, parsley, chopped, sliced mushrooms, frozen peas, browning sauce, cornstarch, water

bacon, cut into small pieces, cubed beef stew meat, carrots, peeled and cut into large chunks, onion , cut into thin slices, garlic cloves, minced, mushroom , stemed and cut into 1/4 inch slices, salt, fresh ground pepper, dried thyme leaves, flour, low sodium beef broth, red wine , such as cabernet sauvignon, tomato paste, bay leaf

stewing beef, cut into 2*2cm cubes (i buy ready cut pieces), onions, cut into large chunks, garlic cloves, each 1 cut in 3, x 2cm piece of ginger, grated, your favorite red wine, potatoes, peeled and cut into about 3cm cubes, salt - add more if needed , taste while cooking, freshly ground black pepper, celery , cut into 1cm slices, carrot, cut into 2cm pieces, flour mixed till smooth in 1 glass of cold water, water - to add as needed while cooking, ingredients, green beans, sliced cabbage, green bell pepper, sliced

beef, cut into 1 1/2-inch cubes, table salt, ground black pepper, vegetable oil, onions, chopped coarse (about 2 medium), garlic cloves, minced, all-purpose flour, red wine, low sodium chicken broth, bay leaves, dried thyme, boiling potatoes, peeled and halved, carrots, peeled and sliced 1/4-inch thick, frozen peas, thawed (6 oz), fresh parsley leaves, minced

beef stew meat , cut into bite-sized pieces, kosher salt, plus more for seasoning, ground black pepper, plus more for seasoning, all-purpose flour, canola oil, frozen sliced carrots, sliced brown mushrooms, diced red potatoes, diced tomatoes, grated bittersweet chocolate, crushed garlic, meatloaf seasoning (recommended : mccormick), low-sodium beef broth, red wine , preferably merlot, leek, white part only, sliced and cleaned

stewing beef, yellow onions, garlic cloves, tomato paste, bacon drippings, extra virgin olive oil, all-purpose flour, celery, green pepper, carrots, potatoes, frozen peas, frozen corn (optional), beef broth, red wine (optional), fresh thyme, fresh savory, bay leaves, parsley, fresh ground pepper, kosher salt

beef chuck , cut into 3-inch pieces, red wine, red wine vinegar, carrots, roughly chopped, onions, sliced, olive oil, bacon , cut into lardons, stems fresh rosemary, fresh thyme, garlic cloves, smashed, bay leaves, kosher salt & freshly ground black pepper

ground beef, garlic cloves, minced, margarine, water, white wine, worcestershire sauce, onion salt, red pepper powder, ground pepper, salt, kitchen bouquet, water, carrots (drained ), green beans (drained ), potatoes (sliced into 1 inch slices and skined), tomatoes (sliced how ever big you whant them), diced green chilies, milk, mixed with, flour

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 chuck for stew, cut into 1-inch cubes, kosher salt and freshly ground black pepper, butter, carrots, peeled, halved and cut into 1-inch chunks, onions, diced, all-purpose flour, reduced-sodium beef or chicken broth, dry red wine, canned crushed tomatoes, fresh rosemary, russet or yukon gold potatoes, peeled and cut into 1-inch chunks, handfuls green beans, ends trimmed

vegetable oil, stewing beef, chopped onions, caraway seeds, pepper, bay leaf, beef stock, red wine vinegar, brown sugar, grated lemon rind, molasses, all-purpose flour, ground ginger, ground cinnamon, red cabbage, shredded (about 2 lb/1kg), red wine vinegar, apples, peeled and sliced, brown sugar, butter, salt, onions

stewing beef, potato, cubed, onion, diced (more or less to taste), carrot, grated, celery ribs, sliced, black beans, pinto beans, sliced mushrooms (optional), minced garlic cloves (we like alot), red wine (optional), beef bouillon cubes (i like herb ox, no msg, to taste), salt, pepper, oregano, ground cumin

fat-trimmed boned beef chuck or other cut suitable for stewing, all-purpose flour, vegetable oil, onion (8 oz.), peeled and sliced, garlic, peeled and minced, bay leaves, lemon juice, worcestershire, salt, sugar, paprika, pepper, ground cloves or ground allspice, dry red wine, fat-skimmed beef broth, skinned potatoes , scrubbed and cut into 3/4-inch chunks, carrots, peeled and thinly sliced crosswise, stalks celery (8 oz. total), rinsed and thinly sliced, boiling onions, peeled

onions (peeled, halved, and thickly sliced ), garlic (peeled and very thinly sliced ), carrots (scraped and cut into 1-inch chunks ), celery ribs (halved lengthwise and cut into 1-inch pieces), mushrooms (wiped clean and thickly sliced), flour, salt, fresh ground black pepper, stewing beef, in large cubes, olive oil (approximate measure), beef stock, red wine (i use merlot), rotel canned diced tomatoes with green chilies, undrained, bouquet garni spice (see directions )

blade roast, trimmed and cut into 1 inch cubes, all-purpose flour, olive oil, garlic, minced, dried thyme, stewed tomatoes, beef broth, red wine vinegar, orange juice, bay leaves, orange peel , cut into strips, ground black pepper, carrots, sliced diagonally, fresh mushrooms, pickled pearl onions, drained, rotini pasta

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

stewing beef, cut into 1-1/2 inch cubes, vegetable oil, chopped onions, garlic clove, minced, all-purpose flour, beef stock, red wine vinegar, molasses, brown sugar, caraway seeds, ground cinnamon, ground ginger, bay leaf, salt & freshly ground black pepper, butter, shredded red cabbage, apples, peeled, cored and sliced, chopped onion, water, brown sugar, red wine vinegar, bay leaf