Time 2h Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Season beef with salt and pepper, and then coat in flour, shaking off excess. Reserve excess flour. Heat oil in a skillet set over medium-high heat. Add steaks and brown on both sides. Transfer to casserole. Lower heat to medium. Add garlic, onions and mushrooms to the skillet and cook until tender. Stir 3 Tbsp. of the reserved flour into the pan. Stir in mustard and thyme. Slowly pour in, stirring constantly, beef stock. Bring to a simmer. Season to taste and then pour over steaks. Cover and cook in the oven 90 minutes, or until tender.
Time 6h30m Yield 6 servings Number Of Ingredients 12 Steps:
Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven. To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.
Yield Makes 4 servings Number Of Ingredients 11 Steps:
Pat steaks dry and cut 3 (1-inch-long) slits, 1 inch apart, across center cartilage (to keep meat from curling), then sprinkle steaks with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, until meat is just medium-rare, 4 to 6 minutes total. Transfer steaks to a platter and cover loosely with foil. Add butter to skillet and sauté mushrooms and shallot, stirring frequently, until mushrooms are browned and tender, about 4 minutes, then transfer to platter with steaks. Add vinegar and soy sauce to skillet and simmer, stirring and scraping up any brown bits, 2 minutes. Add 1/2 cup beef broth and simmer 2 minutes. While sauce simmers, stir cornstarch into remaining 2 teaspoons broth in a cup. Stir cornstarch mixture into sauce and simmer, stirring, 1 minute. Return steaks and mushrooms, along with any juices accumulated on platter, to skillet and simmer, turning steaks over in sauce, until just heated through, about 1 minute.
Time 3h50m Yield 8 Number Of Ingredients 16 Steps:
Combine beef stew meat and flour in a resealable plastic bag; seal bag and shake to coat beef. Melt butter with olive oil in a large pot over high heat; add beef and season with seasoned salt. Cook and stir beef until seared on all sides 5 to 7 minutes. Stir onion into the beef; cook and stir until the onion is browned, about 5 minutes more. Pour enough of the beef broth into the pot to cover the bottom; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add remainder of the beef broth; bring to a simmer before adding carrots, potatoes, celery, balsamic vinegar, Worcestershire sauce, parsley, basil, paprika, and garlic powder. Bring liquid to a boil, reduce heat to low, and cook stew at a simmer until the meat and vegetables are very tender, 3 to 4 hours.
Time 2h45m Yield 2-4 serving(s) Number Of Ingredients 13 Steps:
Heat oven to 325. Place steak in a 9x13 baking dish. Season both sides with the season salt and pepper. Distribute vegetables evenly over meat. Pour broth over contents. Cover with foil tightly and bake for 2 1/2 hours. When done remove the meat mixture to a serving platter and keep warm. Pour broth into a sauce pan and heat to simmer. Mix together the cornstarch and water. Pour into heated broth and whisk until slightly thickened. Add the beef flavoring if using and continue whisking until desolved. Serve along with the potatoes.
Time 2h20m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Place steaks in the bottom of a baking dish. add vegetables. make instant gravy using beef broth instead of water. pour gravy into pan, covering contents (add a little extra broth if required). cover with foil. bake slow and low, approx 300 f for 2 hours. It may be necessary to thicken the gravy with a little flour or cornstarch.
