Savoury Beef Food

SAVOURY MINCE

Steps:

• Heat the oil in a shallow casserole and fry the chopped onions and garlic until soft.
• Stir through the dried Italian herbs then turn up the heat and add the beef mince. Break up the mince with a wooden spoon and continue to stir until the mince changes colour.
• Stir in the flour and cook for a minute, before adding the tomato puree, beef stock and marmite. Simmer for 15 minutes on a low heat, stirring occasionally.
• Stir in the frozen mixed vegetables and cook for 6-8 minutes until the vegetables are tender. Serve with roast potatoes or mash.

SAVOURY MINCE

Steps:

• Peel the onions garlic and carrot and cut into small pieces. Mince the garlic.
• Put the oil in a large pan over a medium heat and cook the onions and carrot for 5 minutes until softened, stirring occasionally.
• Add the garlic and cook, stirring for 1 minute then use a slotted spoon to transfer the vegetable to another dish.
• Return the pan to the heat and add the mince. Break it up with a spoon and spread into an even layer, turning regularly to brown the mince and break it up completely.
• Add the flour to the pan and stir through for a minute.
• Pour in the stock, Worcester sauce, Bovril, stock, herbs and pepper. Return the vegetables to the pan.
• Bring the savoury mince to a boil and simmer for 15 minutes, stirring occasionally.
• Add the peas and cook for 5 minutes more then check the seasoning and consistency before serving. Mix a teaspoon of cornflour with water and stir into the mixture if it seems too thin.

SAVORY BEEF STEW

Steps:

• Preheat oven to 350 degrees.
• In a dutch oven over medium heat, melt margarine.
• Cook beef in two batches until browned, stirring often.
• Remove beef from dutch oven and set aside.
• Stir in flour.
• Add broth, beer, water, onion, garlic, brown sugar, thyme and pepper.
• Heat to boil.
• Return beef to dish and add potatoes, carrots, celery and mushrooms, stir well to coat.
• Cover and bake at 350 degrees for 1 1/2 hours or until done.

PURITY COOKBOOK SAVOURY BEEF STEW

Steps:

• Cut stewing beef up into bite-size pieces and toss with the 1/4 cup flour in a large mixing bowl.
• Using a large covered skillet, melt the shortening in the skillet over fairly high heat and dump beef & any remaining flour into the skillet. Begin stirring as it browns; after a few minutes, add the chopped onion into the skillet and continue to stir until the meat is all well browned.
• Sprinkle the salt, Accent, garlic powder & black pepper over the contents of the skillet, then add the tomato juice & bay leaf. Stir to mix, then lower heat, put on the lid & let it stew gently for 1 1/2 hours. You may lift the lid & stir occasionally to keep it from sticking to the bottom of the skillet -- it will become very thick.
• After this first stewing period, stir in the potatoes, carrots, celery, water, parsley & worcestershire sauce. Bring to a boil again, give it a good stir, then lower the heat, cover & let it stew gently for another hour.
• During the last 10 minutes, remove lid, add the 1/2 cup frozen peas -- cook for the remaining 10 minutes, permitting the liquid to cook down a bit and the peas to heat through.

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

SAVORY BEEF STEW (CROCK POT)

Steps:

• Place stew meat, tomatoes, celery, carrots, garlic, potatoes, pepper, and dissolved bouillon into crockpot, stirring to mix.
• Cover and cook on low for 8-10 hours or until beef and vegetables are tender.
• Remove lid, add peas, and dissolved cornstarch, stirring to mix.
• Set crock pot to high, and cook for 20-30 minutes, or until peas are tender and stew is thickened.
• This recipe has had some salt removed, so if you find it bland, please add salt at the table. You can always add more, but you can't take it out once it has been added.

SAVOURY BEEF

Steps:

• In a large, heavy saucepan, cook the onions in the oil over moderate heat, stirring, until golden.
• Add the beef, salt, pepper and 3 tblsps of the vinegar.
• Cook over moderate-high heat, stirring, for 12-15 minutes, or until the beef is nicely browned.
• Add the cumin, turmeric, garlic and bay leaves, and cook, stirring, for 30 seconds.
• In a small bowl, whisk the remaining 3 tblsps vinegar and the flour; whisk in ½ cup of the broth into this mixture.
• Add the flour mixture to the beef.
• Add the remaining 1 ½ cups broth and tomato paste.
• Bring to a boil, stirring constantly, and simmer, stirring and adding more water if necessary to prevent sticking.
• Cook for 30 minutes, or until beef is tender.