Beef Stew
Servings: 4 |
|
| |
Ingredients: |
|
| |
1/4 | cup vegetable oil | 1/3 | cup tomato paste |
21/2 lbs. stewing beef (1/2 ” cubes) | 3/4 cup red wine | ||
salt and pepper to taste |
| 1 qt. brown stock | |
4 tbsp. flour | 3 tbsp. fresh parsley, chopped | ||
4 white potatoes | 1/2 | tsp. dried thyme | |
1 cup dice onion |
| 2 bay leaves | |
3/4 | cup carrots, 1” pieces | 1 tsp. chopped garlic | |
3/4 | cup celery |
|
|
Method:
1.Set temperature to 375°F. Keep lid off. Heat oil in skillet.
2.Season meat with salt, pepper and flour. Add to hot oil. Brown on all sides. Brown meat in
3.Combine potatoes, onion, carrot, celery and garlic in skillet (add
4.Lower to 325°F. Add paste. Cook about 5 minutes. Add wine, let it boil about 5 minutes to remove alcohol.
5.Return browned meat with juices to skillet. Cover meat with stock, add seasonings and allow mixture to come to a boil. Reduce temperature to warming.
6.Simmer 21/2 to 3 hours or until tender. Turn the unit off.
®
Beef Stroganoff
Servings: 4
Ingredients:
3 tbsp. olive oil
2 lbs. beef tenderloin, sliced 1/3” thick or sirloin tip 2 tbsp. butter
1/2 cups mushrooms, 1/4” slices 1/2 cup onion, sliced thin
1/2 cup sour cream
1 cup prepared beef gravy
1 tbsp. dijon mustard
salt and black pepper to taste
Method:
1.Set temperature to 350°F.
2.Heat oil. Saute beef until desired doneness. Remove and keep warm.
3.Add butter to the skillet. Saute mushrooms and onions.
4.Lower to 300°F. Add sour cream, gravy and dijon mustard. Simmer for 2 minutes.
5.Return the beef to the skillet. Heat through. Season with salt and pepper. Turn the unit off.
6.Steamed rice, noodles or risotto go well with this preparation.
6