425 beef stew wine bay Recipes

beef stew meat, large chunks or 3 lbs pot roast, kosher salt , to taste, pepper , to taste, canola oil or 3 tbsp olive oil, flour, onion, peel and sliced thick in rounds, garlic cloves, peel and smashed, plain diced tomatoes with juice, dry red wine, good enough to drink, beef broth, dried thyme leaves, whole bay leaves, red onions, peeled, sliced thick, carrots, peeled and cut into 2-inch chunks, parsnips, peeled , cut into 1/2-inch coins, yukon gold potatoes, peels on and cut into chunks, olive oil, kosher salt, season to taste, fresh ground black pepper, season to taste

vegetable oil, butter or 1 tbsp margarine, boneless beef stew meat or 2 lbs beef chuck, cut into 1 1/2 inch pieces, onion, chopped, flour , plus, flour, red wine, beef broth, parsley sprigs, garlic clove, minced, dried thyme or 1 sprig fresh thyme, bay leaf, salt and pepper, to taste, carrots, peeled and cut into 1 inch pieces or 8 oz baby carrots, halved, white boiling onions (about 2-3), butter or 1 tbsp margarine, fennel bulb, stalks discarded (optional), frozen peas, thawed or 1 lb fresh peas, shelled, parsley, minced

olive oil, beef stew meat , cut into 1-inch pieces, halved mushrooms (about 8 oz), diagonally cut carrot, coarsely chopped onion, sliced celery, garlic cloves, minced, water, cabernet sauvignon or other dry red wine, dried thyme, kosher salt, coarsely ground black pepper, no-salt-added stewed tomatoes, undrained, bay leaves, sliced ripe olives, drained, red wine vinegar, chopped fresh flat-leaf parsley

olive oil, beef stew meat , cut into 1-inch pieces, halved mushrooms (about 8 oz), diagonally cut carrot, coarsely chopped onion, sliced celery, garlic cloves, minced, water, cabernet sauvignon or other dry red wine, kosher salt, dried thyme, coarsely ground black pepper, no-salt-added stewed tomatoes, undrained, bay leaves, sliced ripe olives, drained, red wine vinegar, chopped fresh flat-leaf parsley

stewing beef, cut into 1 inch chunks, red wine, bay leaf, onion, cut into quarters, garlic, butter, bacon, diced, flour, thyme, beef stock, salt and pepper, butter, mushrooms, quartered if large, chopped fresh parsley

beef stew meat, cooking oil, shredded carrot, chopped, peeled apple, onion; sliced (1/2 cup), water, dry red wine, instant beef bouillon granules, garlic clove; minced, anchovy paste ; optional, dried thyme; crushed, bay leaf, cold water, all purpose flour, hot cooked noodles

lean stewing beef , trimmed of all fat and connective tissue and cut in 1 1/2 inch cubes, flour, salt, white pepper, olive oil, onions, peeled and chopped, carrots, peeled and sliced, stalk celery, cleaned and sliced, parsnip, peeled and chopped, garlic clove, peeled and finely chopped, beef stock (or 1 beef bouillon cube dissolved in 2 cups water), dry red wine, bay leaf, butter, flour, flour, butter, grated cheddar cheese, divided, chopped parsley, eggs, milk, prepared horseradish (not the creamy sauce)

beef stew meat, russet potatoes, carrots or 1 lb baby, tomato sauce, beef broth, red wine, onion, chopped, flour, bay leaf, salt, granulated garlic, pepper, oil

beef stew meat, italian dressing, worcestershire sauce, diced tomatoes, undrained, onion soup mix, red wine, garlic cloves, bay leaves, pepper, beef broth, water, potatoes, peeled and diced, carrots, diced, onion, celery, peas, green beans, corn, flour (mixed with water to make a paste for thickening)

all-purpose flour, salt, pepper, cubed beef stew meat, onions, chopped, vegetable oil, condensed beef broth, undiluted, water, red wine vinegar, carrots, cut into chunks, bay leaves, dried thyme, minced garlic, egg, dry breadcrumbs, all-purpose flour, minced fresh parsley, minced onion, dried thyme, salt, pepper, shredded raw potatoes

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 stew meat, potatoes, yellow onion, frozen snow peas, carrots, sized parsnips, tomato, red wine, port, bourbon, stock, garlic, pepper, rosemary, bay leaf, oregano, thyme, chili powder, parsley flakes, beef stew seasoning, worcestershire sauce, olive oil, balsamic vinegar

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

beef stew meat, marsala wine, onion, quartered, mccormick grill seasoning, beef bouillon paste , better than bouillon beef flavor, water, bay leaf, carrots , sliced on an angle, stalks celery, chopped into 1/2-inch pieces, sliced mushrooms, salt & pepper, olive oil, butter, wondra flour, egg noodles

vegetable oil, garlic, chopped, beef stewing meat, cut in 1-inch- 1/1/2-inch size, flour, butter, onion, finely diced, sized carrot, finely diced, stalks celery, finely diced, dijon mustard, salt, ground pepper, fresh thyme, red wine, beef broth, bay leaves, sized potatoes , cut into bite-sized pieces, sized carrots , cut into bite-sized pieces, turnip , cut into bite-sized pieces

beef stew meat, cubed (not too small because they will get so tender they will fall apart), white pearl onions, shallots, diced fine, carrots, cut in 1-inch pieces (very large carrots you can also cut lengthwise first and then in 1-inch pieces if necessary), celery ribs, cut in 1-inch pieces, celery rib, dice fine, celery leaves, chopped, parsnip, cut in 1-inch pieces, red potatoes, cut in half, cremini mushrooms, cut in half, peas (frozen are fine), diced tomatoes , i have used this a couple of times to try and it is ok, but i prefer it without (optional), beef stock , keep a little extra on hand as you may need a little more to achieve the consistency you like (available right in your grocery store or homemade), red wine (i like a cabernet), flour (to dredge the beef), kosher salt (to dredge the beef), pepper (to dredge the beef), paprika (to dredge the beef), vegetable oil (not olive oil to saute the beef), butter, garlic cloves, minced, dried parsley, fresh parsley , as a garnish, dried thyme, dried basil, dried rosemary, worcestershire sauce, bay leaf, salt, pepper

beef stew meat, salt, ground black pepper, all-purpose flour, butter, olive oil, white pearl onions, see below for peeling instructions, diced tomatoes, any flavor, water, beef bouillon cubes, dried parsley, dried thyme, red wine, any kind, carrots, chopped, baking potatoes, peeled and chopped, bay leaves

olive oil, garlic cloves, crushed, beef stew meat, salt, divided, freshly ground black pepper, divided, red wine, chopped carrot, chopped onion, beef broth, tomato paste, chopped fresh rosemary, chopped fresh thyme, diced tomatoes, bay leaf, cooked medium egg noodles (about 4 cups uncooked noodles) or equivalent boiled potatoes