BEEF TOMATO STIR-FRY
This beef tomato stir-fry recipe comes from old memories of my mother's backyard garden, late summer tomatoes, and a hot wok. See how to make it at home.
Provided by Bill
Categories Beef
Time 1h15m
Number Of Ingredients 17
Steps:
- Marinate the meat with the cornstarch, the first teaspoon of oil, and salt. Set aside for one hour. Also, combine all the ingredients for the sauce base in a separate bowl. Set aside.
- Add 1 tablespoon of oil to coat the wok and heat until just smoking. Spread the beef around the wok and sear for 1 minute until 80% done and remove from the wok. Set aside.
- Heat another tablespoon of oil in the wok over medium heat. Add the ginger slices, and let caramelize for 10 seconds. Turn the heat up to high, and add the minced garlic, shallot, and the white portions of the scallion. Toss for 10 seconds.
- Add the tomato wedges to the wok. Spread them around the wok in an even layer, and let sear for 15 seconds. Add the Shaoxing wine, and stir-fry the mixture for another 10 seconds. Now push everything to one side of the wok.
- On the cleared space of the wok, add the sauce base. Stir until bubbling to meld the flavors together.
- Now it's time to add the beef and any juices in the bowl to the wok. Stir-fry everything on high heat until mixed well and sizzling (about 20 seconds). Be sure not to overcook the tomatoes or they will disintegrate into the sauce!
- Toss in the remainder of the scallions and add the cornstarch slurry a little at a time until the sauce is thickened to your liking. Let the sauce cook for 15 seconds after adding the last bit of the cornstarch slurry to ensure the starch is cooked. Plate and serve immediately on a big bed of rice!
Nutrition Facts : Calories 329 kcal, Carbohydrate 14 g, Protein 27 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 785 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
BEEF AND TOMATO STEW
Use our Whole Roasted Tomatoes when making this rich and flavorful dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 2h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Season meat with salt and pepper. In batches, cook until brown on all sides, about 12 minutes per batch. Transfer browned meat to a platter.
- Return meat to pot. Add tomato paste and cook, stirring, until fragrant, 30 seconds. Add flour and cook, stirring, 30 seconds. Add tomatoes, bay leaf, orange zest, and 1 cup water. Bring to a boil. Cover, transfer to oven, and cook 45 minutes. Remove from oven and stir in shallots. Return to oven and cook until meat and shallots are tender, about 45 minutes.
Nutrition Facts : Calories 494 g, Fat 25 g, Fiber 4 g, Protein 40 g
BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
This absolutely delectable, one-skillet dish slowly simmers for a few hours, resulting in fork-tender beef that will just about melt in your mouth.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Season the beef with the salt and black pepper.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on all sides. Remove the beef from the skillet. Pour off all but 1 tablespoon fat.
- Add the shallots to the skillet. Cook for 10 minutes or until tender, stirring occasionally. Add the garlic, mushrooms and flour and cook and stir for 1 minute. Stir in the tomatoes.
- Stir the stock, vinegar and brown sugar in a small bowl until the mixture is smooth. Stir the stock mixture in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Uncover the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender.
- Grate 2 tablespoons zest from the lemon. Stir the lemon zest and parsley in a small bowl. Sprinkle the lemon zest mixture over the beef mixture.
Nutrition Facts : Calories 486 calories, Carbohydrate 27.1 g, Cholesterol 103.2 mg, Fat 27.8 g, Fiber 3.4 g, Protein 33 g, SaturatedFat 10 g, Sodium 656.4 mg, Sugar 11 g
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
BEEF WITH SHALLOTS AND TOMATOES
Make and share this Beef With Shallots and Tomatoes recipe from Food.com.
Provided by Laka
Categories Steak
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Sauté meat in hot oil in a shallow pressure cooker pot for 2- 3 minutes on each side or until golden brown. Remove from the pot and set aside.
- Cube half of the shallots, leave the other half whole, just make a crosswise cut. Sauté in the same pot for about 2 minutes, add garlic, sauté briefly for 1 minute.
- Add wine and vinegar, stir and cook for 2 -3 minutes. Return the meat to the pot. Cover the steaks with chopped tomatoes, sprinkle with fresh herbs, cinnamon and pepper. Add the beef broth.
- Cover and lock lid on pressure cooker. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally. Once the steam is gone, open the cooker carefully.
- Serve with potato gnocchi or pasta.
Nutrition Facts : Calories 200.4, Fat 7.4, SaturatedFat 1.1, Sodium 396.4, Carbohydrate 22.4, Fiber 2.1, Sugar 3.5, Protein 4.8
BRAISED BEEF WITH SHALLOTS AND MUSHROOMS
Provided by Food Network
Time 2h55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Coat the beef with the flour.
- Heat the butter in a 12-inch skillet over medium-high heat. Add the beef and cook until it's well browned on all sides. Remove the beef from the skillet. Pour off any fat.
- Add the shallots to the skillet. Cook for 10 minutes or until they're tender. Stir in the stock, tomatoes, vinegar and sugar and heat to a boil. Return the beef to the skillet. Reduce the heat to low. Cover and cook for 1 1/2 hours.
- Add the carrots and mushrooms to the skillet and cook for 30 minutes or until the beef is fork-tender and the vegetables are tender. Remove the beef and vegetables from the skillet and keep warm.
- Increase the heat to high. Cook for 10 minutes or until the stock mixture is thickened. Return the beef and vegetables to the skillet. Season as desired. Sprinkle with the parsley and lemon zest.
- Serving Suggestion: Serve with wheat dinner rolls.
BEEF TENDERLOIN WITH ROASTED SHALLOTS, BACON AND PORT
This is from the December 1997 issue of Bon Appetit. My family has demanded this every Christmas Eve since then. I have also used this sauce with a standing rib roast with excellent results.
Provided by MsKittyKat
Categories Meat
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- In a 9 inch diameter pie pan, toss shallots with olive oil to coat.
- Season with salt and pepper.
- Roast shallots until they are deep brown and very tender, stirring occasionally, about 30 minutes.
- Boil stock and Port in a large saucepan until reduced to 3 3/4 cups, about 30 minutes.
- Whisk in tomato paste.
- (Shallots and stock reduction can be made 1 day ahead. Cover separately; chill.) Pat beef dry; sprinkle with thyme, salt and pepper.
- In a large roasting pan set over medium heat, saute bacon until golden, about 4 minutes.
- Transfer bacon to paper towels to drain.
- Add beef to pan; brown on all sides over medium-high heat, about 7 minutes.
- Transfer pan to oven; roast beef until meat thermometer inserted into center registers 125 degrees for medium-rare, about 45 minutes.
- Transfer beef to platter, tent with foil.
- Spoon fat off top of pan drippings in roasting pan.
- Place pan over high heat.
- Add stock/port mixture and bring to a boil, scraping up any browned bits.
- Transfer to a medium saucepan; bring to a simmer.
- Mix 3 tablespoons butter and all the flour in a small bowl to form a paste; whisk into stock and simmer until sauce thickens, about 2 minutes.
- Whisk in 3 tablespoons butter.
- Stir in roasted shallots and reserved bacon.
- Season sauce to taste.
- Cut beef into 1/2 inch thick slices.
- Spoon some sauce over.
- Pass remaining sauce.
ONE-POT BEEF STIFADO
Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead
Provided by Barney Desmazery
Categories Dinner
Time 3h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
- Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
- Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.
Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
ROAST BEEF WITH SHALLOTS
Beef bottom round is a wallet-friendly and flavorful alternative to traditional beef tenderloin-and this preparation ensures it's also very tender.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 11h10m
Yield Serves 10 to 12
Number Of Ingredients 13
Steps:
- Season beef with 2 tablespoons salt and 1 teaspoon pepper. Wrap with plastic and refrigerate at least 8 hours and up to 1 day. Unwrap and let stand at room temperature 1 hour.
- Preheat oven to 350 degrees. Heat a large skillet (preferably cast iron) over medium-high. Add 2 tablespoons oil and brown beef all over, 12 to 14 minutes. Transfer to a plate; carefully pour oil from skillet and discard.
- Place shallots in a single layer in bottom of skillet; drizzle with 1 tablespoon oil. Stir together garlic, mustard, and 2 tablespoons oil; rub mixture all over beef. Lay 1 handful of herbs down center of skillet. Place beef on top, fat-side up. Transfer to oven and roast 45 minutes.
- Place remaining handful of herbs on top of beef; drizzle herbs with remaining 1 tablespoon oil. Return to oven and roast until a thermometer inserted in thickest part of roast reaches 105 degrees for rare, 10 to 20 minutes. Transfer roast to a cutting board and shallots to a serving platter, loosely tent both with foil, and let stand at least 30 minutes.
- Return skillet to medium-high heat. Stir in vermouth; bring to a boil and cook, stirring occasionally, until just a few tablespoons remain, 5 to 7 minutes. Strain through a fine-mesh sieve and let cool 10 minutes.
- Whip heavy cream to stiff peaks. Fold in sour cream, cayenne pepper, horseradish, and vermouth mixture. Season with salt. Store horseradish cream in refrigerator until ready to serve, or up to 3 days.
- Remove twine from roast; thinly slice across the grain and serve, with horseradish cream, shallots, and mostarda.
More about "beef with shallots and tomatoes food"
BEEF TENDERLOIN WITH TOMATOES, SHALLOTS AND MAYTAG BLUE - FOOD …
From foodandwine.com
- Preheat the oven to 350°. Spread the tomatoes and shallots on separate rimmed baking sheets. Add 1/2 cup of the wine, 2 tablespoons of the oil and 2 thyme sprigs to the tomatoes. Add the remaining 1 1/2 tablespoons of olive oil and 2 thyme sprigs to the shallots. Season the tomatoes and shallots with salt and pepper, toss well and spread in even layers. Bake for about 40 minutes, until the tomatoes and shallots are very tender. Discard the thyme.
- Increase the oven temperature to 425°. Season the tenderloin with salt and pepper. In a large ovenproof skillet, heat the vegetable oil until shimmering. Add the tenderloin and cook over high heat until browned, 4 minutes. Turn the tenderloin and cook for 3 minutes. Transfer the skillet to the oven and roast for 10 minutes. Turn the tenderloin and roast for 10 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 125° for medium-rare. Transfer the tenderloin to a carving board and let rest for 10 minutes.
- Pour off the fat in the skillet. Add the remaining 1/2 cup of wine and boil until reduced by half, scraping up the browned bits, 3 minutes. Remove the skillet from the heat and stir in the tomatoes, shallots and their juices.
- Slice the beef 1/3 inch thick and transfer to plates; spoon the tomatoes, shallots and sauce on top. Dot with the cheese and serve.
ITALIAN POT ROAST - A FAMILY FEAST®
From afamilyfeast.com
THAI LAKSA INSPIRED BEEF STEW WITH MUSHROOMS, …
From thespicedlife.com
BEEF TENDERLOIN AND BURST BALSAMIC TOMATOES - HELLOFRESH
From hellofresh.com
BRAISED BEEF WITH SHALLOTS AND MUSHROOMS - SWANSON
From campbells.com
RED WINE GRAVY RECIPE - BBC FOOD
From bbc.co.uk
STEWED BEEF BRISKET WITH TOMATO AND POTATO - SIMPLE CHINESE FOOD
From simplechinesefood.com
ISLE OF WIGHT STUFFED TOMATOES RECIPE - BBC FOOD
From bbc.co.uk
BEEF TARTAR, TOMATO JELLY AND SOURDOUGH CRISPS RECIPE - BBC FOOD
From test.bbc.co.uk
SLOW COOKER BEEF SHORT RIBS WITH TOMATO SAUCE - THE SPRUCE EATS
From thespruceeats.com
SAUTEED TOMATOES AND SHALLOTS RECIPE - REAL SIMPLE
From realsimple.com
THE BEST CLASSIC BEEF DISHES OF ALL TIME, ACCORDING TO CHEFS
From foodandwine.com
BEEF FILLET MEDALLIONS WITH MUSHROOM BRANDY CREAM RECIPE - BBC …
From test.bbc.co.uk
SICHUAN BEEF WITH FENNEL STEAMED BAO BUNS RECIPE - BBC FOOD
From test.bbc.co.uk
SHALLOT RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TOMATO SALAD RECIPES - FOOD & WINE
From foodandwine.com
BRAISED WAGYU BEEF, SHALLOT, TOMATO, AND BASIL SKILLET - FOOD52
From food52.com
SLOW-ROASTED TOMATO WITH GOAT CHEESE AND HERBS
From sbs.com.au
FLANK STEAK WITH TOMATO-BALSAMIC SAUCE RECIPE | MYRECIPES
From myrecipes.com
SEARED BEEF TENDERLOIN WITH FLATBREAD RECIPE - BBC FOOD
From test.bbc.co.uk
STIFADO RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love