Savory Braised Beef For 2 Food

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BEEF STEW



Beef Stew image

The simplest and most delicious melt in your mouth braised beef stew ever!

Provided by Dina

Categories     Main Course

Time 2h45m

Number Of Ingredients 17

3 tbsp olive oil
2 lbs chuck beef
1 medium onion
2 garlic cloves
8 oz mushrooms
1/2 tsp thyme
1/2 tsp oregano
2 tsp paprika
2 tsp salt
1/2 tsp black pepper
3 ribs celery
1 lb baby carrots
2 cups baby red potatoes
1 cup red wine
2 cups chicken stock
2 tbsp butter (softened)
2 tbsp flour

Steps:

  • Cut the beef into 2 inch chunks. Then add olive oil into a Dutch oven pot. Bring the heat to high. Once the oil is smoking, add the beef chunks into the pot. Evenly brown each side of the beef chunks. Then remove from the pot.
  • Place the chopped onion and minced garlic into the pot and stir over medium high heat until the onion becomes translucent.
  • Add the mushrooms and stir until they become tender.
  • Then add 1/2 tsp thyme, 1/2 tsp oregano, 2 tsp paprika, 2 tsp salt , and 1/2 tsp black pepper. Stir and cook for about 2 minutes.
  • Place the celery, baby carrots, and baby red potatoes into the pot, then place the browned beef chunks on top. Give them a quick stir.
  • Pour in the red wine and chicken stock.
  • Place the lid over the pot and bring it to a boil. Remove from the cook top and place it into a 320 Fahrenheit degree oven for 1 hour
  • Meanwhile, with a fork combined 2 tbsp softened butter with 2 tbsp flour.
  • After the beef has cooked for 1 hour place the butter and flour mixture into the pot and cook for an additional hour with the lid back on.

Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 20 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 70 mg, Sodium 668 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

MOROCCAN BRAISED BEEF



Moroccan Braised Beef image

Curry powder is a blend of up to 20 spices, herbs and seeds. Add a pinch of curry to your favorite soups, stews, salads and even rice for an exotic flavor. In this Moroccan stew, begin with 2 teaspoons of curry, then add more to your taste. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 6 servings.

Number Of Ingredients 15

1/3 cup all-purpose flour
2 pounds boneless beef chuck roast, cut into 1-inch cubes
3 tablespoons olive oil
2 cans (14-1/2 ounces each) beef broth
2 cups chopped onions
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup dry red wine
1 tablespoon curry powder
1 tablespoon paprika
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1-1/2 cups golden raisins
Hot cooked couscous, optional

Steps:

  • Place flour in a large shallow dish; add beef and turn to coat. In a large skillet, brown beef in oil. Transfer to a 5-qt. slow cooker. Stir in the broth, onions, tomatoes, wine and seasonings. Cover and cook on low for 7-8 hours or until the meat is tender. , During the last 30 minutes of cooking, stir in the raisins. Serve with couscous if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary. Serve as directed.

Nutrition Facts : Calories 533 calories, Fat 22g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 620mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 5g fiber), Protein 34g protein.

WINE-BRAISED SHORT RIBS FOR TWO



Wine-Braised Short Ribs for Two image

Tender wine braised short ribs in a savory sauce with a trio of vegetables make this hearty dish reminiscent of the French boeuf bourguignon.

Provided by Janet A. Zimmerman

Categories     Entree     Dinner

Time 2h55m

Yield 2

Number Of Ingredients 14

2 pounds bone-in short ribs (about 4 [2-inch] ribs)
2 teaspoons kosher salt
3 teaspoons canola oil, for browning
1 small onion, diced
2 small peeled carrots, one diced and one sliced into thin coins
1 clove garlic , minced or pressed
2 teaspoons tomato paste
3/4 cup dry red wine
1 cup low-sodium beef stock
1 bay leaf
1/2 cup frozen pearl onions, thawed
1/2 cup cooked mushrooms
3 grinds freshly ground black pepper
1 teaspoon brown sugar, optional

Steps:

  • Preheat the oven to 300 F.
  • Salt the short ribs liberally on all sides. Coat the bottom of a medium-sized ovenproof Dutch oven with oil and heat over medium-high heat. When the oil shimmers, add the ribs in a single layer without crowding. Brown on all sides (as best you can). Remove and set aside.
  • Add the onion and diced carrot (reserve the other carrot) to the pan and cook, stirring, until the onion pieces separate and the vegetables begin to soften. Add the garlic and cook for another minute.
  • Stir in the tomato paste and cook for a few minutes, until the paste begins to brown slightly. Add the wine and stir, scraping the bottom of the pan to dissolve the browned fond. Bring to a boil and cook for a minute or so, then add the beef stock and bay leaf. Add the ribs; the meat should be mostly but not completely submerged. If the liquid level doesn't come about two-thirds of the way up the ribs, add more beef stock.
  • Cover the dutch oven and place in the oven. Cook for about 90 minutes, or until the meat is tender and is pulling away from the bones (depending on the size of the ribs and your oven, this can take longer. Be patient.) If some or all of the meat falls off the bones completely, don't worry.
  • When the ribs are is done, remove from the sauce and keep them warm in a warming drawer or low oven. Strain the sauce mixture through a coarse strainer into a fat separator and discard the solids. When the fat has separated, pour the sauce back into the pan. If you don't have a fat separator, remove the meat, strain the sauce and let it sauce cool until any fat has risen to the top. Remove as much fat as possible with a spoon or use paper towels to blot it off, then return the sauce to the pan. Note: If you like, you can make the dish to this point and refrigerate overnight before finishing. Don't worry about removing the fat from the sauce; just refrigerate the sauce and meat separately and remove the layer of fat from the sauce before continuing.
  • Over medium-high heat, bring the sauce to a boil. Reduce the heat, keeping the sauce barely boiling. Add the sliced carrot and pearl onions and cook about 6 minutes or until carrots are just tender. If necessary, continue to boil the sauce until it thickens to the consistency of gravy. Add a few grinds of black pepper, and if the sauce is too acidic the brown sugar. Turn the heat down, so the sauce is barely simmering. (*If you've refrigerated the meat and sauce overnight, add the ribs back to the sauce at this point and heat for 7 to 8 minutes before continuing with the final step.)
  • About 5 minutes before serving, add the ribs and mushrooms to the sauce to heat through. Serve over mashed potatoes, grits or noodles.

Nutrition Facts : Calories 1601 kcal, Carbohydrate 20 g, Cholesterol 453 mg, Fiber 4 g, Protein 120 g, SaturatedFat 46 g, Sodium 1872 mg, Sugar 8 g, Fat 110 g, ServingSize 2 servings, UnsaturatedFat 0 g

SAVORY BRAISED SHORT RIBS



Savory Braised Short Ribs image

This is hearty comfort food. Serve with mashed potatoes, a veggie and good bread for sopping up the sauce. YUM!

Provided by Dreamgoddess

Categories     Meat

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

4 lbs beef short ribs with bones, and cut into serving-size pieces
1 (10 1/2 ounce) can condensed beef broth
1 cup onion, Coarsely Chopped
1 cup water
4 peppercorns
2 teaspoons Worcestershire sauce
1 garlic clove, Crushed
1/2 teaspoon dried marjoram
horseradish sauce (recipe follows)
3 tablespoons unbleached flour
1/2 cup water
1/4 cup sour cream
1 tablespoon prepared mustard
2 1/2 tablespoons prepared horseradish
1/8 teaspoon salt
tomatoes, cut into wedges
1 sprig parsley

Steps:

  • Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
  • Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
  • Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
  • Meanwhile, prepare Horseradish Sauce.
  • Place short ribs on serving platter and keep warm.
  • Skim fat from cooking liquid.
  • Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
  • Strain, if necessary, and serve with short ribs.
  • Garnish platter with tomato wedges and parsley.
  • Serve Horseradish sauce with short ribs.
  • HORSERADISH SAUCE.
  • 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
  • Cover and refrigerate.

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