If it is cool the meat will stew rather than sauté and as a result the meat may be tough. Then quickly sauté the onions and carrots, adding a little butter if necessary, and put them into the ...
Boeuf Bourguignon is a stew of beef that's braised in red wine and beef ... with wine, aromatics, and herbs. Plan your timing accordingly. The marinade calls for herbes de Provence, a French ...
For the beef stew, heat the oil and butter in an ovenproof ... Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ...
Preheat the oven to 200C/400F/Gas 6. For the herb-crusted beef, rub the beef with a little of the oil and season well with salt and freshly ground black pepper. Place the herbs and breadcrumbs ...
Stir into the oxtail stew and cook for about five minutes. Transfer the beef and oxtail to a hot serving dish and keep warm. Remove and discard herb stalks. Bring the liquid back the boil ...
Herbs that complement beef tenderloin include rosemary, thyme and sage. In this version, you’ll find parsley and oregano as well. These hearty herbs add an earthy, aromatic quality to the meat ...
His mother’s stew has other brain-healthy ingredients ... Add the chopped parsley, cilantro and fenugreek to the pot. Sauté the herbs with the beef for about 5-7 minutes until fragrant.
Phil Vickery's slowing it down in the kitchen with a recipe for a special beef stew for the bank holiday weekend. He says: The secret to any stew is slow cooking, the slower the better.