Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:

Main course
  • Beef
  • BBQ & Pic-Nic
  • Chicken
  • Fish
  • Shellfish
  • Turkey
  • Steaks
  • Veal
  • Lamb
  • Pork
  • ...more

  • Website by: For Your eyes Only


      RECIPE TITLE "Hearty Beef Stew" Author:

    yields4 servings time-- difficultyeasy


    • 2 pounds extra lean stew meat
    • 1 1/2 cups water
    • 1 can Italian style stewed tomatoes
    • 2 onions, chopped
    • 2 celery ribs, chopped
    • 1/2 Tablespoon Worcestershire sauce
    • 2 package fat free beef bouillon
    • 2 cups tomato juice
    • 5 large potatoes, cubed
    • 2 carrots, sliced
    • 1/2 cup red wine
    • 2 bay leaves
    • 2 garlic cloves, minced
    • 1/2 cup tomato juice
    • 6 Tablespoons all purpose flour


    1. Remove all visible fat from beef and cut into cubes.
    2. In large skillet over high heat, cook beef cubes in water and bring to a boil. Reduce heat to low and simmer for 1 hour or until beef is tender, adding water to beef as needed.
    3. Meanwhile, in large nonstick saucepan over high heat, combine next 11 ingredients, bring to boil; stirring constantly. Reduce heat to low, cook uncovered for 1 hour, stirring occasionally. When vegetables are tender, remove from heat and cool for 5 minutes.
    4. In blender, combine tomato juice and flour, mix on high for 1 minute or until smooth.
    5. Return vegetables to low heat, add cooked beef cubes and slowly stir in flour mixture. Stirring constantly, cook stew until sauce thickens.
    6. Serve hot with salad and hot rolls.

    HOT! We recommend:

    Antony Worrall Thompson's Top 100 Beef Recipes
    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
    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.


    << Back Beef index Print page Top


    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram the #1 Brand in Flatware! Shop at Home. We Deliver. Shop at Home. We Deliver. Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table

    © 1997-2009 IM, All rights Res. | Privacy | | | Home