RECIPE TITLE "Beef Stew" Author: Mona
- 2/3 cup flour;
- 1/4 tsp pepper;
- 3 lb beef chuck, cut in 1-1/2 cubes;
- 1/3 cup olive oil;
- 1 cup coarse chopped onions;
- 1 cup celery;
cloves garlic crushed;
- 2 cans (10-1/2 oz size) condensed beef broth;
- 1 bay leave;
- 1/4 tsp dried thyme leaves;
- 1 tbl parsley;
- 6 small
- 6 medium carrots cut in lg slices;
- 2 sm onions
- 1 lb mushrooms;
- 1/2 cup red wine.
- Combine flour and pepper; coat beaf cubes. Reserve remaining
- In 3 tbl of hot oil, brown beef, and remove as they are browned.
Saute onion and celery and garlic until tender. Return beef to
pan. Add beef broth, wine and spices. Bring to a boil, stirring
- Reduce to simmer, cover and continue cooking for 1-3/4 hour.
Add remaining vegetables and cook covered 45 minutes longer or
until meat and potatoes are tender, but not mushy.
- If broth is not thick enough mix 2 tbl of flour w/2 tbl of water
and add it to beef mixture, simmer until thick.
Antony Worrall Thompson's Top 100 Beef Recipes A commitment to sourcing the best organic beef and years of hands-on experience leave no doubt about Antony Worrall Thompson’s passion for cooking meat, and his new book is packed with recipes designed to fire up the enthusiasm of cooks everywhere. Featuring clear, step-by-step instructions, the book is arranged by various cooking methods, from roasting and stewing to braising and grilling. Antony Worrall Thompson’s expertise and concise methods guarantee that both novice and seasoned cooks will achieve terrific results every time.
Steak : From T-Bone to Teriyaki Beef Salad 100 recipes for the American favorite. This cookbook celebrates the versatility of steak, both as a family barbecue staple and as a gourmet meal. The innovative recipes cover classic roasts, slow-cooked dishes, pan-fried selections, barbecuing, salads, and side dishes. A detailed introduction discusses the health benefits of steak (and there are many), the different steak cuts by name (also shown in photos and diagrams), the best buys for good quality, storage hints, cooking methods, wine suggestions, and a selection of rubs, marinades, butters, and sauces. Some of the great recipes are: Caramelized Beef Salad with Green Mango Dressing Beef and Oyster Bruschetta Retro-style Steak Diane Stuffed Cajun Charred Rib with Garlic Butter Rosemary Grilled Kebabs This comprehensive cookbook celebrates one of America's favorite foods, proving with style that there are definitely more ways than one to cook a steak. Paul Gayler is executive chef at the prestigious Lanesborough Hotel at London's Hyde Park, where he leads a team of 35 chefs. He has 20 years of experience in some of the most respected restaurant kitchens in Europe and has been an expert chef on many television shows around the world.