Braised Beef With Garden Vegetables And Herbs Food
BRAISED BEEF WITH GARDEN VEGETABLES AND HERBS
Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup.
Provided by Allrecipes Member
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Season the beef with the black pepper.
- Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
- Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 41.3 g, Cholesterol 102.7 mg, Fat 25.9 g, Fiber 5.9 g, Protein 34.2 g, SaturatedFat 10.3 g, Sodium 533.2 mg, Sugar 8 g
BRAISED SHORT RIBS WITH ROOT VEGETABLES
A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.
Provided by KelBel
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
- Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
- Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
- With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
- Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
- Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
- Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
- Spoon liquid over meat and vegetables.
Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35
BRAISED BEEF WITH GARDEN VEGETABLES AND HERBS
Succulent beef cubes are accented with vegetables and herbs in a delicate sauce made with Campbell's® V8® Butternut Squash Soup.
Provided by Allrecipes Member
Time 1h45m
Yield 4
Number Of Ingredients 9
Steps:
- Season the beef with the black pepper.
- Spray a 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the beef and cook until it's well browned, stirring often. Add the onion and garlic and cook until the onion is tender-crisp.
- Stir the soup in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
- Add the potato and carrots to the saucepot. Cover and cook for 30 minutes or until the vegetables are tender. Garnish with parsley, if desired.
Nutrition Facts : Calories 536.9 calories, Carbohydrate 41.3 g, Cholesterol 102.7 mg, Fat 25.9 g, Fiber 5.9 g, Protein 34.2 g, SaturatedFat 10.3 g, Sodium 533.2 mg, Sugar 8 g
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