429 baked beef red Recipes

beef stew meat, boneless and cubed, onions, thinly sliced, all-purpose flour, beef broth, red wine vinegar, dry thyme leaves, dried rosemary, pepper, carrots, sliced 1/4 inch thick (about 4 cups), salt

diced tomatoes, undrained, water, red wine or beef broth, quick-cooking tapioca, sugar, seasoned salt, browning sauce , optional, dried marjoram, pepper, beef stew meat, cut into 1-inch cubes, red potatoes, quartered, carrots, cut into 1-inch chunks, celery ribs, cut into 3/4-inch chunks, onion, cut into chunks, soft bread crumbs, frozen peas, thawed

lean ground beef, garlic clove, grated, salt and pepper, to taste, onion, chopped, bell pepper, chopped, mushrooms, sliced, chopped tomatoes, tomato paste (puree), worcestershire sauce, red chili pepper, finely minced, brown sugar, red wine (beef stock may also be used), cheddar cheese, grated, cooked rice

chopped red potato, chopped onion, beef broth, salt, ground cumin, ground allspice, black pepper, boneless beef top sirloin, trimmed and diced, garlic clove, minced, chopped cilantro, cornstarch, cold water, won ton wrappers, fresh cilantro sprigs (optional)

beef brisket (7 to 8 lb.), onion soup mix (1 oz. each), brown sugar, onions (1/2 lb. each), peeled and thinly sliced, dry red wine, salt

masa harina flour, lard, salt, baking powder, red chile (hot or mild ), water, beef roast, salt and pepper, garlic, corn husk , soak in water until soft, drained and wiped dry

rump roast, cubed (can use a cheaper like chuck if you choose), onion, potatoes, fresh baby carrots, celery ribs, fresh mushrooms, salt, pepper, plain tapioca, v 8 vegetable juice (i prefer to use the whole can), red burgundy wine, thyme, bay leaf

pancetta, chopped, fresh rosemary, chopped, olive oil, lge onion, chopped, garlic cloves, crushed, lean ground beef, red wine, dried oregano, crushed tomatoes, sun-dried tomatoes, chopped, tomato paste, salt and pepper, parmesan cheese, grated

butter, onion, chopped, garlic cloves, minced, ground beef, chili powder, kosher salt, ground red pepper, creamy chicken verde soup, chopped green chilies, dozen corn tortillas, divided (i prefer flour tortillas), red enchilada sauce, divided, refried beans, monterey jack cheese, shredded, black olives, sliced (optional), red pepper , curls (optional), green pepper , curls (optional), yellow pepper , curls (optional)

bacon grease or 4 tbsp oil, beef stew meat, seasoning salt, fresh ground black pepper, garlic powder, diced tomatoes (undrained ), crushed red pepper flakes (optional or taste ), low sodium beef broth (can use water but broth is better), dry tapioca, beef bouillon powder, worcestershire sauce, sugar, thick carrots, peeled and cut onto 1-inch pieces, celery (sliced into 3/4-inch pieces) (optional), potatoes, peeled and cubed, onion , coarsly chopped, fresh button mushrooms, bread (broken into very small pieces)

stewing beef, cubed, flour, salt and pepper, beef stock, red wine, tomatoes , with juice, carrots, sliced, onions, sliced, mushrooms, sliced, dried rosemary

soy sauce, worcestershire sauce, plain flour, salt (or more if you wish), pepper (freshly ground ), bay leaves, thyme (fresh ), lean beef (cubed ), garlic cloves (large, minced or 3 tsp of jarred garlic), carrot (medium sliced ), onion (large fine sliced but i do chunky), new potatoes (small halved optional), celery ribs (sliced optional), red wine, beef stock, parsley (fresh finely chopped )

beef brisket, onions, sliced, red wine, white vinegar, brown sugar, soy sauce, paprika, garlic cloves, chopped, parsley

beef stew meat, all-purpose flour, frozen stew vegetables (onion, potatoes, carrots), diced tomatoes (undrained ), bay leaf, lipton beef and onion soup mix, dry red wine or 1/2 cup water

extra-virgin olive oil, plus more for the baking dish, kosher salt, wide egg noodles (about 5 oz), sour cream, freshly grated parmesan, ground beef, red bell pepper, seeded and chopped, scallions (white and green parts), finely chopped, tomato paste, petite diced tomatoes, grated cheddar

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.

penne, vegetable oil, chopped onion, minced fresh garlic, extra lean ground beef, red pasta sauce, beef stock or 1/2 cup chicken stock, all-purpose flour, milk, beef stock or 1 3/4 cups chicken stock, shredded cheddar cheese, shredded mozzarella cheese, grated parmesan cheese

lean stewing beef, onions, chopped, flour, olive oil, garlic cloves, crushed, salt, brown sugar, red wine vinegar, parsley, chopped, thyme, ground pepper, beef broth, beer, dijon mustard, worcestershire sauce, mushrooms, halved