BRAISED BEEF WITH MUSHROOMS AND ROASTED ROOT VEGETABLES
Steps:
- In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.
- In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
BRAISED BEEF WITH GARDEN VEGETABLES AND HERBS
Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup.
Provided by Allrecipes Member
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Season the beef with the black pepper.
- Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
- Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 41.3 g, Cholesterol 102.7 mg, Fat 25.9 g, Fiber 5.9 g, Protein 34.2 g, SaturatedFat 10.3 g, Sodium 533.2 mg, Sugar 8 g
BRAISED BEEF WITH GARDEN VEGETABLES AND HERBS
Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup.
Provided by Allrecipes Member
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Season the beef with the black pepper.
- Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
- Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 41.3 g, Cholesterol 102.7 mg, Fat 25.9 g, Fiber 5.9 g, Protein 34.2 g, SaturatedFat 10.3 g, Sodium 533.2 mg, Sugar 8 g
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