ULTIMATE BEEF STEW - TYLER FLORENCE
Tyler Florence's Ultimate Beef Stew. Serve with recipe #256718. Note that the flour is only for dredging the meat; any excess should be discarded. (Also, it screws up the nutrition information, since you only actually keep about 1/2 cup of the flour by the time you're done. The actual calorie count is more like 710.)
Provided by DrGaellon
Categories Stew
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to overcrowd the pan; you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned, remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot, add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
- To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of recipe #256718 Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
Nutrition Facts : Calories 800.1, Fat 34.3, SaturatedFat 12.9, Cholesterol 89.7, Sodium 383.7, Carbohydrate 73.3, Fiber 8.5, Sugar 7.7, Protein 33
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 7h30m
Yield 6 servings
Number Of Ingredients 30
Steps:
- To make the marinade, place the beef in a large glass or plastic container. Add 8 sprigs of thyme, carrots, garlic, red onions, orange peel, cloves, peppercorns, bay leaves, and the wine. Mix well to coat, then cover and refrigerate for 4 hours.
- Remove beef from the marinade and blot dry on paper towels. Heat the oil and butter and the remaining 4 sprigs thyme in a heavy-bottomed saucepan on a high heat. When the oil begins to smoke, remove the thyme. Add the beef and brown evenly on all sides. Season with salt and freshly ground black pepper. Strain the marinade into the beef and stir with a wooden spoon, scraping up the flavorful bits in the bottom of the pot. Add bouquet garni and beef stock. Bring to a simmer and cook, uncovered, until the liquid starts to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 hours.
- After about 2 hours add the baby carrots, garden peas, and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Season with salt and pepper.
- Garnish with chopped parsley and chives. Squeeze some of the roasted garlic onto the Croutons, drizzle with extra-virgin olive oil and serve with the stew.
- Preheat oven to 350 degrees F.
- Put garlic on a sheet of aluminum foil. Drizzle with olive oil, and season with salt and freshly ground black pepper. Add a sprig of thyme and fold the foil around the garlic. Cook for 30 to 40 minutes or until garlic is tender and golden brown.
- Heat about 1/4-inch of the olive oil in a frying pan. When the oil is hot, add the bread in batches and fry until golden on both sides, about 1 minute per side. Remove from pan and dry on paper towels.
TYLER FLORENCE'S ULTIMATE CHEESECAKE
I saw this on a Food Network dessert special and decided to try it. Surprisingly easy to make and beyond delicious!!
Provided by Tim the Doughboy
Categories Cheesecake
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For the crust:.
- Preheat oven to 325 degrees F.
- In a mixing bouwl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8 inch springform pan with non-stick cooking spray.
- Pour the crumbs inot the pan, and using the bottom of a smmoth glass, press the crumbs down into the base and 1 inch up the sides. Regrigerate for 5 minutes.
- For the filling:.
- In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy (about 1 to 2 minutes).
- Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
- Set the cheescake pan on a large piece of aluminum foil and fold up the sides around the pan. Place the cake pan in a large roasting pan. Pour boiling water in the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for about 45 minutes. The cheesecake will still be soft (it will firm up after chilling), so be careful not to overcook. Let cool in pan for about 30 minutes. Chill in the regrigerator, loosely covered, for at least 4 hours. Loosen the cheescake from the side of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula, spread a layer of Lemon Blueberry topping over the top.
- For the topping:.
- In a small saucepan, add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Let cool before spreading on cheesecake.
Nutrition Facts : Calories 872.6, Fat 61.8, SaturatedFat 34.4, Cholesterol 256.8, Sodium 476.6, Carbohydrate 72.4, Fiber 2.1, Sugar 56.5, Protein 11.7
ULTIMATE LAMB STEW - TYLER FLORENCE
Make and share this Ultimate Lamb Stew - Tyler Florence recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Combine flour, salt and pepper in a shallow dish. Season lamb with salt and pepper as well, then dredge lamb pieces in flour and tap off excess.
- Set a large, heavy-bottomed Dutch oven over medium-high heat. Add olive oil and wait until it smokes. Place lamb pieces in the pot. Brown on all sides, about 3 minutes per side. Remove to a plate and set aside.
- Add garlic, carrot and onion to pot. When onion is soft and translucent, 3-5 minutes, add stock and wine. Add bay leaf, thyme, cloves and barley. Return the meat to the braising liquid. Cover and transfer to a preheated 350°F oven and cook 2 hours.
- Arrange potatoes, cut side down, over the top of the stew, completely covering the surface (you may need to cut the last one or two to make it fit). Drizzle with oil and sprinkle with salt and pepper. Return to oven, uncovered, for an additional 30 minutes.
- Meanwhile, melt butter in a small pot. Chop garlic roughly, then drizzle with olive oil and salt. Chop more finely, then press and mash with the side of your knife blade until it forms a paste. (Alternatively, combine garlic with oil and salt in a mortar and grind with pestle.) Add chopped parsley and add to the melted butter. Cook very slowly until heated all the way through.
- Brush potatoes with garlic butter and serve.
Nutrition Facts : Calories 1080.9, Fat 42.2, SaturatedFat 17.4, Cholesterol 142.7, Sodium 146.6, Carbohydrate 115.4, Fiber 16.2, Sugar 7.2, Protein 45
THE ULTIMATE BEEF STEW
Make and share this The Ultimate Beef Stew recipe from Food.com.
Provided by Eric R.
Categories Stew
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
- While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
- Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
- After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
Nutrition Facts : Calories 1679.9, Fat 86.6, SaturatedFat 33.1, Cholesterol 254.2, Sodium 823.3, Carbohydrate 138, Fiber 16.9, Sugar 14.1, Protein 86.6
ULTIMATE BEEF STROGANOFF WITH BUTTERED NOODLES - TYLER FLORENCE
From _Tyler's Ultimate_ episode "Ultimate Beef Stroganoff." This is the meal his wife Tolan makes for him whenever he returns from traveling.
Provided by DrGaellon
Categories Meat
Time 3h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 300°F.
- Combine 4 cloves roughly chopped garlic with salt, pepper and olive oil. Add rosemary leaves and thyme leaves. Smear around the bowl and squeeze in your fist to bruise and combine. Smear this paste all over the short ribs on a baking sheet. Place sheet in oven and roast 2 1/2 hours, until the meat is falling off the bone.
- Heat 2 T olive oil over medium-high heat in a large skillet. Add mushrooms and sear 3-5 minutes until browned. Add shallots and garlic; cook until garlic is fragrant, 1-2 minutes. Season with salt and pepper. Move pan away from open flame and add cognac to deglaze; return pan to heat and scrape any browned bits off the bottom of the pan. Add heavy cream. Bring to a boil, reduce to a simmer and cook until reduced by half. Turn off heat and add mustard and sour cream; stir well. Adjust seasoning with salt and pepper.
- While sauce cooks, prepare noodles according to package directions. Drain and toss with butter and a little pepper while hot.
- Remove meat from bones and slice crosswise, 1/2" thick. Serve noodles, topped with sauce, then place meat on top. Garnish with parsley and green onions.
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