3276 onion beef stock Recipes

beef rump or 3 -4 lbs sirloin tip steaks, cut into 1 inch cubes, olive oil or peanut oil, carrot , julienned, sliced onions, strong red wine , such as mountain red or 3 cups burgundy wine, strong beef stock or 2 cups canned beef consomme, bay leaf, thyme, dried orange peel, tomato, peeled and chopped, tomato paste, garlic, salt and pepper, white onions, fresh sliced mushrooms (or more ), flour, water

beef marrow bones, beef stock or canned beef broth, dry red wine, ruby port, filet mignon steaks (about 1 inch thick ), olive oil, unsalted butter, assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced, shallots, thinly sliced, minced garlic, tomatoes, seeded, diced, chopped fresh parsley, glazed onions

beef tenderloin or 1 1/2 lbs boneless sirloin, trimmed of fat and cut in 2-inch x 1/2 inch strips, salt (depending upon iness of broth and mustard), pepper, bermuda onion, peeled and sliced 1/4 inch thick, butter or 4 tbsp margarine, flour, strong beef stock or 1 cup canned condensed beef broth, prepared dijon-type mustard, sour cream, at room temperature

onions, thin sliced, margarine, salt, flour, beef stock (4 cubes of beef bouillon), white wine

onions, sliced, butter, beef stock (rich ) or 3 (10 1/2 oz) cans beef broth (with 2 cups water), bay leaf, salt, pepper, french bread, thickly sliced, parmesan cheese, grated

beef chuck, cut into 1 1/2-inch cubes, salt and pepper, flour , for dredging, corn oil, mexican chorizo sausage, about 1 lb, casings removed (fresh ), onion, chopped, garlic cloves, thinly sliced, cumin, mexican oregano, ground coriander, beef consomme or 1 1/2 cups beef stock, diced tomatoes or 1 (14 1/2 oz) can fire-roasted, pureed chipotle chile in adobo , for a medium to extra-spicy heat level, honey, flour tortilla, warmed, lime wedge, queso fresco, crumbled, sliced fresh or pickled jalapeno pepper, sliced red onion

beef shanks or 4 lbs beef short ribs, celery ribs, onions, quartered, carrot, peeled and quartered, cold water, salt, bouquet garni (containing 3 sprigs fresh parsley, 1 sprig fresh thyme, and 1 bay leaf)

beef (i use tenderloin but hip or shoulder stewing works), red wine, sunflower oil, pancetta, thinly sliced and cubed, onions , coursley chopped, carrots, chopped 1 inch lengths, celery, chopped fine, garlic cloves, chopped fine, fresh thyme, ground allspice, unbleached all-purpose flour, tomato paste, bay leaves, beef stock, water, whole button mushroom, potatoes, butter, white pearl onion, salt, pepper

beef chuck, beef kidney, salt & pepper, flour, bay leaf, onions, chopped, beef stock, worcestershire sauce, butter, biscuit

beef stock (preferably homemade ), onion, minced, pearl barley, cubed raw beef (like stewing beef), carrots, scraped and diced, potatoes, peeled and diced, celery ribs, diced, dried rosemary

lean beef, onions, red wine, beef stock, flour, sugar, canadian bacon

beef tenderloin steaks, 1-inch thick, ground black pepper, chopped fresh thyme leave, vegetable oil cooking spray, onion , cut into half slices, beef stock, tawny port, dried cherries, butter, crumbled gorgonzola

beef roast, oil, stalks celery, carrots, onions, beef stock (or broth), onion soup mix, au jus mix

all-purpose flour, salt, ground black pepper, boneless beef chuck, cut into 1-inch cubes, vegetable oil, red wine, water, condensed tomato soup, potatoes, peeled and diced, whole kernel corn, drained, chopped onion, beef stock concentrate (such as knorr homestyle stock, mushroom stems and pieces, drained, carrots , cut into 1-inch pieces, stalks celery, coarsely chopped, dry vegetable soup mix (such as knorr), dried basil, beef stock , or as needed

onion soup mix, cream of mushroom soup, mushrooms, beef stock or 15 oz use leftover stock, from cooking the roast, sour cream, onion, diced, salt , to taste, pepper , to taste

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 bones, carrots, roughly chopped, celery, roughly chopped, yellow onion, roughly chopped, instant au jus powder , or 5 crushed beef bouillon cubes, granulated garlic, beef roast , inside round or top round, beef stock, flour, divided, salt, eggs, egg yolks, oil, salt and freshly ground black pepper, easy of preparation : intermediate

beef stock (4 quarts), onion , cut into 2 halves horizontally, very small onion, quartered, carrot, peeled and cut into 2-inch pieces, stalk celery , cut into 2-inch pieces, fresh parsley, fresh leaf thyme, whole black peppercorns, whole juniper berries, beef round steak or 1 1/2 lbs rump roast, all fat trimmed and cut into 1-inch cubes, egg whites