BEEF AND BUTTERNUT SQUASH STEW
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside.
SPICED ROAST BEEF WITH RED WINE GRAVY
Marinade your fillet with peppercorn, fennel and mustard seeds then roast until rare - the gravy is gluten-free too!
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h35m
Yield Serves 6 with leftovers
Number Of Ingredients 13
Steps:
- Up to 2 days before, crush together the peppercorns and seeds using a pestle and mortar, or in a saucepan with the end of a rolling pin or similar. Brush the beef fillet all over with the mustard, then roll in the peppercorn mix to coat. Cover and chill.
- Two hours before you are ready to start cooking, take the beef out of the fridge to come to room temperature.
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan big enough to hold the beef, and brown the beef all over, seasoning with salt. In a roasting tin, use the onions as a bed to sit the beef on - pat on any spices that have fallen off. Roast for 20 mins for rare, 25 mins for medium, and 35 mins for well-done beef.
- Lift the beef from the tin and rest on a platter, covered with foil to keep it hot, for about 30 mins. Set the tin with the onions and roasting juices over the hob and stir in the oil, cornflour and crumbled stock cubes. Mix in the jelly, then gradually stir in the wine and 400ml boiling water, scraping up any stuck bits from the bottom. Simmer for 15 mins until reduced a little. Season, then sieve into a clean pan to keep warm, discarding the onions. Slice the beef, scatter over the thyme, if you like, and serve with the gravy.
Nutrition Facts : Calories 544 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 54 grams protein, Sodium 1.4 milligram of sodium
RED WINE FLAVORED BEEF
Easy to do beef entree in a slow cooker.
Provided by THUNDERSTRUCK625
Categories Everyday Cooking
Time 5h20m
Yield 8
Number Of Ingredients 4
Steps:
- Place the red wine, water, and beef roast in a slow cooker. Season with dry onion soup mix.
- Cover, and cook 5 hours on Low.
Nutrition Facts : Calories 759.8 calories, Carbohydrate 1.9 g, Cholesterol 158.8 mg, Fat 61.9 g, Fiber 0.1 g, Protein 40.7 g, SaturatedFat 26.5 g, Sodium 272.3 mg, Sugar 0.3 g
ROAST BEEF COOKED WITH RED WINE AND BLACKCURRANT SQUASH
This is my mother's recipe, which I make over and over when I have guests for dinner. It's easy too, which allows you time to concentrate on other things!
Provided by Elin7551
Categories Roast Beef
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- In a hot pan with a bit of oil, seal the beef joint.
- Bring to the boil the wine, squash and water and add garlic, onions, thyme, salt and pepper.
- Add roasting joint and boil for 1.5 hours.
- Remove beef and set aside to rest.
- Sieve the sauce, so you are left with the liquid only.
- Place the liquid in a pot and bring to the boil, adding a little cornflour and when heat reduced, add some cream.
- Season to taste and serve.
- Great accompaniment to roast potatoes and mixed roast vegetables.
Nutrition Facts : Calories 85.5, Fat 0.1, Sodium 33.7, Carbohydrate 6.6, Fiber 0.7, Sugar 2.1, Protein 0.6
More about "roast beef cooked with red wine and blackcurrant squash recipes"
SLOW COOKER POT ROAST WITH RED WINE RECIPE - SWEET …
From sweetandsavorymeals.com
4.7/5 (3)Total Time 8 hrs 20 minsCategory Main CourseCalories 699 per serving
- Add olive oil to a large heavy duty pot that has a lid. Salt and pepper the beef on both sides of the roast, then sear it for about 2-3 minutes on each side until golden brown. Transfer the meat to the slow cooker.
- Add the rest of the ingredients to the slow cooker: potatoes, carrots, onions, garlic, bay leaves, garlic powder, onion powder, dried rosemary, dried thyme, salt and pepper. Add the beef broth and the wine. You can replace the wine with beef broth in this recipe.
BEST EVER BEEF BOURGUIGNON | THE RECIPE CRITIC
From therecipecritic.com
5/5 (12)Total Time 1 hr 15 minsCategory Main Course
- Preheat the oven to 350 degrees. In a large dutch oven over medium high heat pot add the olive oil and bacon pieces. Cook until crisp. Remove the bacon with a slotted spoon.
- Salt and pepper the beef and add it to the pot and sear on each side for 2-3 minutes. Remove from the dutch oven.
- Add the carrots, pearl onions, and mushrooms and saute 2-3 minutes until tender. Remove and set aside.
- Add the red wine to the skillet scraping down the sides and allow to deglaze. Add the beef stock, tomato paste, tomato sauce, and whisk in the flour.
{SLOW-COOKER} ITALIAN RED WINE ROAST BEEF - BAREFEET IN …
From barefeetinthekitchen.com
4.8/5 (37)Total Time 8 hrs 10 minsCategory Main CourseCalories 367 per serving
- Combine all the spices in a small bowl. Stir to combine and set aside. Place the roast in the bottom of a crockpot or dutch oven. Sprinkle the spices all over the roast, turning to coat thoroughly. Top the roast with the onions and pour the wine and water into the bottom of the pot.
- CROCKPOT DIRECTIONS: Cook on low for 8-10 hours or until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
- OVEN DIRECTIONS: Preheat to 350 and then cover and bake for 3 hours. Check the meat and if it needs more liquid, add a bit more water. Cook another hour or so, until the meat is falling apart. When the meat is done cooking, shred gently and then toss in the juices to keep it moist.
20+ DELICIOUS LEFTOVER ROAST BEEF RECIPES - THE KITCHEN …
From thekitchencommunity.org
HOW TO COOK MELT IN YOUR MOUTH ROAST BEEF (EASY RECIPE)
From kitskitchen.com
4.9/5 (102)Category DinnerCuisine BritishTotal Time 1 hr 20 mins
RECIPE: ROASTED BEEF & FARRO SALAD WITH SWEET PEPPERS, SUMMER …
From blueapron.com
BRAISED BEEF IN RED WINE RECIPE - BBC FOOD
From bbc.co.uk
ROASTED BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SLOW COOKER BEEF ROAST WITH RED WINE | THE PALEO DIET®
From thepaleodiet.com
CLASSIC ROAST BEEF RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEEF ROAST WITH RED-WINE GRAVY RECIPE | MYRECIPES
From myrecipes.com
EASY ROAST BEEF RECIPE | OLIVEMAGAZINE
From olivemagazine.com
BEEF STEW (INSTANT POT, SLOW COOKER, OR STOVETOP) - FOODIECRUSH
From foodiecrush.com
15 RED WINE RECIPES THAT ARE SIMPLY DELICIOUS
From foodandwine.com
INSTANT POT RED WINE BEEF ROAST - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
POT-ROASTED BEEF WITH RED WINE, PRUNES AND BACON (PAšTICADA)
From bbc.co.uk
RED WINE POT ROAST RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
ROASTED WINTER SQUASH WITH VANILLA BUTTER RECIPE - KAY CHUN
From foodandwine.com
You'll also love