BEEF TIPS AND MERLOT GRAVY WITH BEEF AND ONION RICE
The merlot adds depth to the dish.
Provided by GloryB
Categories Everyday Cooking
Time 8h25m
Yield 5
Number Of Ingredients 19
Steps:
- Whisk flour, 1/4 cup Worcestershire sauce, garlic powder, and seasoned salt in a large bowl until smooth and toss the beef tips in the flour mixture to coat. Remove beef with a slotted spoon.
- Heat vegetable oil in a large heavy pan or Dutch oven over medium heat; cook and stir mushrooms and 1 small chopped onion in oil until the onion is translucent, about 8 minutes. Stir in seasoned beef tips and cook and stir until the beef is browned and no longer pink inside, about 10 minutes.
- Pour in beef broth and whisk dry brown gravy mix into the beef mixture until smooth; stir in 1/2 teaspoon Worcestershire sauce, bay leaf, parsley, and merlot. Bring to a simmer and reduce heat; simmer until gravy has thickened, about 10 minutes. Transfer to a slow cooker, cover, and cook on Low for 8 hours.
- About 25 minutes before serving time, melt butter in a saucepan over medium heat and cook and stir 1 small chopped onion until translucent, about 5 minutes. Stir rice into the mixture and pour in beef consomme. Bring to a boil, reduce heat to low, and cover. Simmer rice until tender and the liquid is absorbed, about 15 minutes; let rice stand for 5 minutes covered before fluffing with a fork. Serve beef tips and gravy over the rice.
Nutrition Facts : Calories 574.2 calories, Carbohydrate 50.8 g, Cholesterol 108.9 mg, Fat 24.2 g, Fiber 2.6 g, Protein 35.7 g, SaturatedFat 10.2 g, Sodium 1724.6 mg, Sugar 5.1 g
MERLOT SAUCE WITH BEEF
I found this recipe on the back of a can of Fred Meyer (aka Kroeger) beef broth. I added a can of cut green beans as we like them. But, I have submitted the original recipe. You can add whatever else you like and it still turns out great. I even made it with some leftover pot roast one time. Very versatile. I also used the reduced sodium chicken and beef broths. This can be a healthier meal if you use the low sodium broth and margarine instead of butter.
Provided by OceanLuvinGranny
Categories Meat
Time 1h20m
Yield 6 SSteaks with sauce, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine winel, chicken and beef broths in a large pot and boil uncovered over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. May prepare a day ahead. Cover and refrigerate until ready to use.
- Mix butter and flour in small bowl.
- Heat vegetable oil in large skillet over medium high heat.
- Season steaks with salt and pepper.
- Cook steaks until medium brown throughout, 5-6 minutes per side.
- Remove from pan to serving platter.
- Add green onion, garlic and thyme to skillet and stir to blend.
- Add 1 1/2 cups of the reduced wine mixture to skillet.
- Cook over high heat scrapping up brown bits.
- Add butter/flour mixture and boil sauce until thickened. Consistency should coat spoon.
- Serve steaks with sauce, about 1/4 cup sauce per steak.
- Refrigerate leftovers.
Nutrition Facts : Calories 622, Fat 38.2, SaturatedFat 15.6, Cholesterol 155, Sodium 887.8, Carbohydrate 6, Fiber 0.3, Sugar 1.5, Protein 38.1
MERLOT BEEF STEW
I think it's the best stew I have ever made. My search for a perfect stew isn't over but wow, this is good. It's on the thick and hearty side rather than the thin and hearty side. If you want it thinner add water 1/2 cup at a time. I served this with hot rolls to sop up the gravy and caesar salad for my garlic fix. The "beef base" is the Better than Bouillon brand. The "dry french rub" is McCormicks. I tried this recipe twice. The first time I used regular beef stock-it was borderline to salty. The second time I used low sodium beef stock-just right. I used my cast iron dutch oven.
Provided by Diana Adcock
Categories Stew
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Pre-heat oven to 300 degrees.
- Prepare vegetables, keeping chopped onions aside.
- In a medium bowl combine flour and pepper, set aside.
- In a measuring cup combine beef base with 1 cup hot water, set aside.
- In a dutch oven heat oil over medium-high heat.
- Chop bacon, set aside.
- Cut beef into 1 1/2 to 2 inch chunks.
- Add beef to seasoned flour, toss to coat.
- Brown seasoned beef in two batches, placing first and second batches in a medium bowl.
- Add bacon to hot dutch oven, stirring until the fat is just turning golden brown.
- Remove and add to beef bowl.
- Add onions to dutch oven, reducing heat to medium.
- Stir often and keep an eye on them so they do not burn.
- When just golden add tomato paste, whisking constantly for 1 minute.
- Add the merlot, whisking constantly for 1 minute.
- Add the beef base with water, worcestershire, beef stock, dry french rub and stir well.
- Add prepared vegetables, stir well to coat.
- Add contents of the beef bowl, stir well to coat.
- Add bay leaves.
- Cover with a lid and place in oven.
- If your oven runs hot reduce heat to 275 degrees.
- Check stew at 3 hours, giving it a good stir.
- Add water if needed.
- Stir again at 4 hours, remove at 5 hours.
- Search out bay leaves and remove.
MARINATED BEEF TENDERLOIN WITH MERLOT SAUCE
Satisfy beef lovers with the best, topped with a second-to-none sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h15m
Yield 12
Number Of Ingredients 12
Steps:
- In resealable food-storage plastic bag or large glass or plastic dish, place beef. In small bowl, mix remaining beef ingredients; pour over beef. Seal bag or cover dish; refrigerate at least 8 hours but no longer than 24 hours, turning beef several times to coat with marinade.
- Heat oven to 425°F. Remove beef from marinade; discard marinade. Place beef on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef.
- Roast uncovered 40 to 45 minutes or until thermometer reads 140°F (medium-rare doneness). Cover beef loosely with tent of foil. Let stand 15 to 20 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°F and beef will be easier to carve as juices set up.)
- In 1-quart saucepan, heat all sauce ingredients to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 to 15 minutes, stirring occasionally, until sauce is slightly reduced and syrupy. Cut beef across grain at slanted angle into thin slices. Serve with sauce.
Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 125 mg
ROASTED BEEF TENDERLOIN WITH MERLOT SHALLOT SAUCE
Make and share this Roasted Beef Tenderloin With Merlot Shallot Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Roast Beef
Time 55m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat.
- Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin.
- Add tenderloin to pan; cook 6 minutes, lightly browning on all sides.
- Insert a meat thermometer into thickest portion or tenderloin.
- Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness.
- Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes.
- Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender.
- Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes).
- Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup.
- Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt.
- Serve sauce with tenderloin.
Nutrition Facts : Calories 375.8, Fat 23.5, SaturatedFat 9.3, Cholesterol 98.5, Sodium 465.5, Carbohydrate 3.7, Fiber 0.7, Sugar 0.3, Protein 29.2
MERLOT POT ROAST (CROCK POT)
This pot roast is perfect served with creamy mashed potatoes.Adapted from Sunset magazine and submitted for ZWT 5 for the France/ Cajun region.
Provided by Mami J
Categories Roast Beef
Time 5h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Rinse beef and pat dry. Sprinkle generously with black pepper. Melt butter or heat olive oil in a large non-stick skillet over high heat. Add beef and brown on all sides, 6 to 8 minutes total.
- Meanwhile, place the carrots, celery, onions, garlic, thyme peppercorns, and bay leaf in a 4 1/2 qt or larger crock pot. Mix to combine. Set beef and any juices over vegetables.
- In a small bowl, mix tomato paste and wine. Pour over meat and vegetables.
- Cover and cook until beef is very tender when pierced, 8-9 hours on low and 5-6 hours on high. If possible, turn meat over, halfway through cooking.
- With 2 slotted spoons, transfer meat to a serving platter, keep warm. Skim and discard any fat from cooking liquid. Turn cooker to high. In a small bowl combine cornstarch with 1 1/2 tbs water, pour into cooker and stir often until sauce is thickened, 10 -15 minutes.
- With slotted spoon, arrange vegetables evenly over meat in platter, pour sauce over meat and garnish with chopped parsley; serve hot.
SAGE POT ROAST
Sage really adds enhances the flavor of beef in this pot roast.-Noami Giddis, Grawn, Michigan
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, brown roast on both sides in oil. Season with sage, salt if desired, and pepper. Add beef broth. Cover and bake at 325° for 2-1/2 hours. , Add potatoes, carrots and onions. Cover and bake 1 hour longer or until the meat is tender and vegetables are cooked. Remove roast and vegetables to a serving platter and keep warm. , Combine water and cornstarch; stir into pan juices. Cook until thickened and bubbly. Serve with the roast.
Nutrition Facts : Calories 301 calories, Fat 14g fat (0 saturated fat), Cholesterol 82mg cholesterol, Sodium 59mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
STEAK WITH SHALLOT-MERLOT SAUCE
Provided by Tony Nogales
Categories Beef Sauté Valentine's Day Low Carb Kid-Friendly Quick & Easy Wheat/Gluten-Free Dinner Lunch Steak Fall Anniversary Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 2
Number Of Ingredients 6
Steps:
- Sprinkle steak with salt and pepper. Heat oil in heavy large skillet over high heat. Add steak and cook until brown, about 1 minute per side. Reduce heat to medium and cook steak to desired doneness, about 3 minutes per side for medium-rare. Transfer steak to plate; tent with foil.
- Add shallots to same skillet and sauté over medium-high heat 1 minute. Add Merlot; boil until reduced by half, about 2 minutes. Add stock; boil until syrupy, about 8 minutes. Remove skillet from heat. Add butter and whisk until melted. Season with salt and pepper.
- Cut steak into 2 pieces; place on plates. Spoon sauce over and serve.
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