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February 2018

Stews Recipes

Condiments Recipes

Garam Masala 1

Garam Masala 1 Recipe
1 tb Plus 1 tsp cardamom seeds 2 Inch cinnamon sticks, crushed 2 ts Whole cloves 1 tb Plus 1 tsp ...

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Not Just The RegularBeef Stew Recipe

Not Just The RegularBeef Stew recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Not Just The RegularBeef Stew recipe  PDF



2 lb Beef tenderloin 1 inch
Cubes Flour for dredging 2 tb Butter
2 tb Oil
2 Cloves garlic minced
Salt and pepper 2 c Dry red wine
2 Cubes beef bouillon
(dissolved in 2 cups boiling Water) 1 Baking potatoes grated
1 Onion
(studded with 2 cloves) 2 ts Thyme
1 Bay leaf
8 Red potatoes quartered
8 Carrots sliced
4 Stalks celery sliced
8 Tiny white onions
1 c (or 2) tomato juice
Handful fresh parsley finely chopped
Dredge meat in flour. Melt butter and oil in large pot add garlic. Cook the beef just to rare remove from pot and refrigerate. Add wine and bouillon to pan and scrape up bitsstuck to bottom. Add potato, onion, thyme and bay leaf. Bring to boil, cover and simmer 1 hour. Add potatoes, carrots, cerlery and onions simmer 1/2 hour. Add tomato juice, as necessary for nice gravy. Add beef cubes, reheat toss in parsley and serve. Recipe By : Vinyard Seasons by Susan Branch

Not Just The RegularBeef Stew recipe and other stews recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
757 people have voted
Last Reviewed on 2018-02-22



Thursday, Feb 22 2018 Download & Print Not Just The RegularBeef Stew recipe  PDF   Stews recipes RSS   New

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8 oz Mushrooms (wild if possible) 5 oz Good meat dripping 2 Onions 1 lb Medium oatmeal Salt and black pepper Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mi ture makes an e cellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. ...

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