Mahogany Beef Recipes

Steps:

• Heat 2 tablespoons olive oil in heavy large pot over high heat.
• Sprinkle meat with salt and pepper.
• Add meat to pot; saut� until brown on all sides, about 10 minutes.
• Push meat to sides of pot.
• Reduce heat to medium; add 2 tablespoons oil to pot.
• Add onions; saut� until golden brown, about 15 minutes.
• Mix meat into onions.
• Add 1 cup wine, tomatoes with juices, garlic, herbs, hoisin sauce, and bay leaves.
• Bring to boil.
• Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.
• Add carrots and 1 cup wine.
• Cover; simmer 30 minutes, stirring occasionally.
• Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer.
• Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes.
• Discard bay leaves.
• Season stew with salt and pepper.
• (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl.
• Sprinkle with parsley and serve.
• Excellent with buttered egg noodles.

Steps:

• Place liquid ingredients and spices in a 4 or 5 quart slow cooker.
• Whisk ingredients slightly to blend in the spices.
• Remove and discard excess fat from beef roast and place the roast in the slow cooker.
• Cover and cook on low setting for 8 to 10 hours.
• Remove beef, slice, and serve.
• Place the remaining liquid in a gravy boat for use as a sauce with the meal.

Steps:

• In a small skillet, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until macaroni is tender. Stir in the cheese. Remove from the heat; cover and let stand until cheese is melted.

Steps:

• Heat 2 tablespoons oil in heavy large pot over high heat. Sprinkle meat with salt and pepper. Add meat to pot; sautntil brown on all sides, about 10 minutes. Push meat to sides of pot. Reduce heat to medium; add 2 tablespoons oil to pot. Add onions; sautntil golden brown, about 15 minutes. Mix meat into onions. Add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil. Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally. Add carrots and 1 cup wine. Cover; simmer 30 minutes, stirring occasionally. Uncover, increase heat to high; boil until sauce is slightly thickened, stirring occasionally, about 15 minutes longer. Reduce heat to medium, add cornstarch mixture and simmer until sauce thickens, stirring occasionally, about 8 minutes. Discard bay leaves. Season stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.) Transfer stew to large bowl. Sprinkle with parsley; serve.

Steps:

• Mix flour, salt, and pepper in a bowl and coat each piece of beef with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate heat. Remove meat as necessary to brown remaining meat. Return all meat to the pot. Dissolve beef stock cube in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower heat, cover, and simmer slowly until the meat is tender. Add onions, carrots, and potatoes; stir to mix ingredients, and cook for 10 minutes. Add peas, and continue simmering until the meat and vegetables are tender, about 20 minutes.

Steps:

• 1. In a large skillet brown the meat with the salt, onions, and garlic. Add the red wine and tomatoes. Bring to a boil reduce to a simmer. Add the oregano, basil, thyme, bay leaves and hoisin sauce.
• 2. Cook for 10 minutes. Stir in the carrots and cook another 10 minutes. Meanwhile bring a pot of water to a boil and add some salt and cook the noodles until done. Drain and stir in the butter.
• 3. Add the cornstarch and water and add to meat mixture and let it thicken a bit. Serve over the noodles and garnish with parsley.