Preheat the oven to 325°. In a skillet, heat the oil. Season the roast with salt and pepper and sear on all sides over moderately high heat; transfer to a roasting pan. Add the wine to the ...

This Melt-in-Your-Mouth Oven Beef Stew recipe is a hearty, slow-baked dish featuring tender beef, vegetables, and a rich ...

For this red wine–beef stew, Pépin recommends using the flatiron: a long, narrow cut that's extremely lean but becomes tender and stays moist in this recipe ... Preheat the oven to 350 ...

finely diced 1 cup red wine 2 cups beef broth or veal stock 4 sprigs thyme Preheat oven to 400 degrees. If your tenderloin roast has already been trimmed and is fairly even in size, you’re ready ...

add the beef and brown it all over. Add the remaining olive oil, the onions, celery, carrots and red wine. Bring to the boil. Cover and transfer to the oven and cook for about an hour. Remove from ...

Rick Stein’s roast beef recipe Ingredients ... carrots and red wine. Bring the liquid to a boil, cover the pan with a lid, transfer to the oven, and cook for about one hour.

use a slicing machine or freeze the beef overnight, or until firm. Place the wine, herb bouquet, peppercorns, and juniper berries in a small saucepan, set over medium-high heat, and reduce until 2 ...

Culinary enthusiast Natasha Kravchuk, owner of Natasha's Kitchen, revealed her go-to recipe for roast beef and gravy ... 5 tbsp corn starch 120g dry red wine 360g beef broth 0.5 tsp onion powder ...

Leftover corned beef makes a raunchy reuben sandwich. Slice and reheat the meat in the juice, layer into rye bread smothered in a Russian dressing, add sauerkraut and grated gruyere, butter the ...

This the ultimate beef stew. In France it is known as boeuf bourguignon and is without a doubt the most famous and popular beef casserole. You can use any type of stewing beef that has lot of ...