Time P1DT2h40m Number Of Ingredients 20 Steps:
Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew. Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won’t brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute. Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni. Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don’t have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!) Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.
Time 9h20m Yield 10 servings. Number Of Ingredients 12 Steps:
Place the potatoes in a greased 5-qt. slow cooker. Top with the beef, carrots, onions and celery. In a large bowl, combine the remaining ingredients. Pour over the vegetables. , Cover and cook on low for 9-10 hours or until meat and vegetables are tender.
Number Of Ingredients 19 Steps:
In a large bowl combine beef chunks, wine, bay leaf, cloves, onion and garlic. Toss together to coat meat, cover bowl with plastic wrap and refrigerate for 4 - 12 hours. In a large heavy pot, melt butter and cook off bacon until just crispy and set aside to drain. Scoop beef from marinade and pat dry with paper towels. Toss in a bowl with flour to coat. Shake off excess flour. Add the floured beef to the pot and cook until nicely browned. Stir in the onion and garlic from the marinade, as well as the thyme, stock and season with salt and pepper. Bring to a boil. Reduce heat and simmer for 1 1/2 hours or until meat is tender. Peel the pearl onions and trim off a little bit of the root end. Melt butter in a small skillet and add pearl onions. Toss to coat and pour in 1/4 cup of water and cover. Simmer until tender. Uncover and allow liquid to evaporate. Sprinkle in 1 teaspoon sugar and shake pan over medium heat until onions begin to brown and caramelize. Season with salt and pepper. In another skillet melt 3 tablespoons butter and cook mushrooms until golden brown. Stir in crispy bacon bits and season with salt and pepper. When the beef is tender, remove meat with a slotted spoon to a bowl. Simmer sauce until thickened and stir in flour/butter mixture to help thicken. Season sauce to taste. Return beef to pot and bring stew to a boil. Serve hot with boiled potatoes, pearl onions, mushrooms and garnish with chopped parsley.
Yield 8 Number Of Ingredients 10 Steps:
Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.
Time 2h55m Yield 20 servings (1 cup each). Number Of Ingredients 16 Steps:
Sprinkle beef with salt and pepper. In a stockpot, brown the beef in oil in batches. Remove and keep warm. , In the same pan, saute onions and carrots in 2 tablespoons butter for 4 minutes. Add garlic; cook 2 minutes longer. Stir in mushrooms, potatoes, broth, wine, basil and beef. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Uncover; simmer 20-30 minutes longer or until beef is tender. , In a small saucepan, melt remaining butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into stew; heat through. Sprinkle with cheese.
Time 3h15m Yield 8 serving(s) Number Of Ingredients 13 Steps:
Heat oven 300 degrees. Mix all ingredients in a heavy 3 quart ovenproof saucepot. Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened. Discard bay leaves before serving or storing. Serve over buttered noodles if desired. You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done. You can also add frozen peas or frozen beans 20 minutes before stew is done – .
Time 14h Yield 6-8 serving(s) Number Of Ingredients 15 Steps:
In a large bowl combine beef, wine, bay leaf, cloves, onion and garlic. Cover and marinate in refrigerator for 4-12 hours. Melt 4 tablespoons of butter in large skillet and cook bacon until crispy; remove and set aside to drain. Remove beef from marinade and pat dry. Discarde marinade, reserving onion and garlic. Dredge beef with flour to coat. Brown on all sides in remaining bacon drippings in skillet, adding more butter if needed. Place browned beef in oven-proof casserole dish. Add onion and garlic from marinade, the thyme, beef stock and salt and pepper to taste. Cover and bake at 325 degrees for 2 to 2-1/2 hours or until meat is tender. In skillet, melt 3 tablespoons of butter and cook mushrooms until golden brown. Stir in crispy bacon and season with salt and pepper. When stew is done, serve with mushrooms and bacon and sprinkle with parsley.
Time 7h55m Yield 12 Number Of Ingredients 16 Steps:
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat, stirring occasionally, until crisp. Place bacon in cooker. Discard all but 1 tablespoon bacon fat in skillet. Cook beef in bacon fat 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon mixture into cooker. Stir carrots, wine, broth, flour, basil, thyme, salt, pepper and canned diced tomatoes into mixture in cooker. Cover; cook on Low heat setting 7 to 8 hours. Stir in mushrooms and sun-dried tomatoes. Cover; cook on Low heat setting 20 to 30 minutes longer or until sun-dried tomatoes are tender. Serve beef mixture over noodles; sprinkle with parsley.
