MELT-IN-YOUR-MOUTH BEEF CACCIATORE
Tender roast beef cooked cacciatore-style in your slow cooker with lots of bell peppers, onions, and mushrooms in a hearty red wine tomato sauce. Serve with garlic mashed potatoes and garlic bread.
Provided by Challengergurl
Categories World Cuisine Recipes European Italian
Time 6h20m
Yield 8
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium-high heat. Add roast and garlic; season roast with salt and pepper. Cook roast until browned on all sides, about 5 minutes.
- Transfer roast and garlic to a slow cooker; add onions, crushed tomatoes, diced tomatoes, water, green bell pepper, mushrooms, red wine, sugar, fennel seed, Italian seasoning, and thyme.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 349.2 calories, Carbohydrate 18.9 g, Cholesterol 64.6 mg, Fat 19.5 g, Fiber 3.9 g, Protein 20 g, SaturatedFat 6.8 g, Sodium 279.2 mg, Sugar 6 g
BEEF AND ONION STEW
Few things can soften winter's bite better than a hearty stew, and this one is guaranteed to tame even the coldest winter day! The recipe has its origins in Germany and is familiar throughout central Missouri - home to many German families. It's great for what I call a "one-pot" meal.
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.
Nutrition Facts : Calories 270 calories, Fat 16g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1000mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
BOEUF à LA MODE
At the apogee of cooking in vino is this dish, which involves a whole beef roast. As befits a thing that humans have been eating since before computers, before cars, before guns - perhaps before science itself - boeuf à la mode tastes less invented than it does discovered. The best strategy is to cook it a day before you plan to serve it; it tastes better reheated than immediately, and the seasoning is most even and best distributed when it has time to spend in its rich broth.
Provided by Tamar Adler
Categories roasts, main course
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- A day before cooking, salt the roast very well with kosher salt, at least twice as well as you feel comfortable doing. Season with the other spices, trying to distribute them more or less evenly. Use the full teaspoon of nutmeg if you like the flavor of nutmeg, the half if you are skeptical. Cover with plastic wrap, and refrigerate overnight.
- Bring the roast to room temperature before cooking. Heat oven to 300 degrees. In a heavy casserole, brown the roast on all sides in hot olive oil over medium heat. It should take about 10 to 12 minutes. Remove roast to a plate. Deglaze the pan with the onion, carrot, celery and tomato paste, and stir well, scraping the bottom with a wooden spoon. Add the garlic and the wine and cognac. Cook over high heat, boiling until reduced by half. Add the roast, pig's foot, bouquet garni, bay leaves, mushrooms and enough beef stock to cover roast about halfway up. Cook in oven, covered, 3 to 4 hours, until totally tender.
- If you are serving the following day, allow to cool overnight in its broth in the refrigerator. Then remove the fat that has settled on top, remove the roast, warm all the braising juices, the pig's foot and the vegetables, and then strain it through a fine sieve, so that only the glossy broth remains. If you are serving it the day you cook it, remove the finished roast, strain the broth and then skim the fat the best you can from its surface with a ladle.
- Taste the broth. If it tastes too acidic - as it may or may not, depending on your taste and on the wine used - add up to another cup or 2 of beef broth. The foot will have given it enough body to withstand being thinned. Do any other adjusting of seasoning you like. Remove the twine from the roast, and return it to its broth until ready to reheat and serve.
- Then reheat the boeuf in its flavorful sauce, remove to a cutting board and cut into thick slices, pouring sauce over all of them, and serving more at the table. Serves 6, heartily.
- I like this best with a big handful of gremolata, the Italian condiment, on top. It is not at all French, and not at all how this is traditionally served. But it is very delicious. To make it, combine the chopped parsley, finely chopped lemon zest and finely chopped garlic in a bowl, and add a very small pinch of coarse salt.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 21 grams, Carbohydrate 17 grams, Fat 34 grams, Fiber 2 grams, Protein 55 grams, SaturatedFat 12 grams, Sodium 1234 milligrams, Sugar 3 grams, TransFat 1 gram
ROAST BEEF WITH TOMATO GRAVY
Beef and tomatoes have enjoyed a long history together. Whether it's tomato ketchup on your burger or tomato paste in your beef casserole, the two have an established friendship. Winter tomatoes-why do we buy them?-can add a surprising depth to gravy if they are roasted alongside the Sunday beef. I chuck them in with the onions and bay leaves that provide the background music for the gravy. The tomatoes sharpen up in the searing heat, their skin catches and burns, and they add a certain piquancy to the sweet onion and caked-on roasting juices. The winter tomato has at last found a point. You may well want some roast potatoes to go with this. I usually boil them first for ten minutes, then drain and add to the roasting tin.
Yield enough for 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F (220°C). Peel the onions and boil them in unsalted water for fifteen minutes, then drain them. Smear the beef all over with oil or beef dripping, sea salt, and freshly ground pepper. Lay it in a roasting pan with the boiled onions, the whole, unpeeled garlic cloves, the tomatoes, and the bay leaves. Roast for twenty minutes. Decrease the oven temperature to 350°F (180°C) and continue roasting for a further ten minutes per pound (500g). When the beef is done, remove from its pan, then set it aside somewhere warm, lightly covered with aluminum foil to keep it warm while it rests and while you make the tomato gravy. (If you are roasting potatoes to accompany this, now is the time to take them out, put them in another dish, and continue roasting until crisp and golden.)
- Squash the onions, tomatoes, and garlic in the pan with the back of a wooden spoon. Dust the flour on top and place the pan and its contents over medium heat, stirring almost constantly, until the flour browns a little. Pour in the Madeira and let it bubble a while, then add the stock and the mustards, stirring and scraping at the stuck-on roasting juices. Season, then leave to simmer, with the occasional stir, for ten to fifteen minutes (any longer and the gravy will lose much of its character). Check the seasoning and push through a coarse sieve into a warm pitcher-it really must be warm. Serve with the beef.
OVEN-BRAISED BEEF WITH TOMATO SAUCE AND GARLIC
Steps:
- Preheat oven to 300°.
- Coarsely chop tomatoes with juice in a food processor. Put roast in an ovenproof 4- to 5-quart heavy pot or a casserole dish with a lid. Pour tomatoes over roast and scatter garlic around it. Season with salt and pepper. Braise in middle of oven, covered, until very tender, 3 to 4 hours.
- Cut roast into 1/4-inch-thick slices and serve with sauce and garlic.
CONTEST-WINNING GRILLED ROAST BEEF SANDWICHES
This fast favorite hits the spot when we're short on time. Roast beef, cheese, and sauteed onion, green pepper and mushrooms are sandwiched between slices of sourdough bread, then toasted on a griddle to buttery perfection. &Mdash; Jolie Goddard, Elko, Nevada
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the onion, green pepper, mushrooms and garlic in oil until tender; sprinkle with salt and pepper. On four slices of bread, layer two slices of cheese, two slices of beef and a fourth of the vegetable mixture. Top with the remaining cheese and bread. , Butter outside of bread; sprinkle with garlic salt if desired. On a hot griddle or large skillet, toast sandwiches for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 825 calories, Fat 60g fat (32g saturated fat), Cholesterol 151mg cholesterol, Sodium 1540mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 33g protein.
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