Tag Archives: beef

Beef Bourguignon Recipe

My first attempt at Julia Child’s Beef Bourguignon.  This recipe is so tender and flavored well.

Beef Bourguignon
Serves 4
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Prep Time
45 min
Cook Time
5 hr
Prep Time
45 min
Cook Time
5 hr
1391 calories
55 g
333 g
62 g
119 g
23 g
1279 g
951 g
23 g
0 g
32 g
Nutrition Facts
Serving Size
1279g
Servings
4
Amount Per Serving
Calories 1391
Calories from Fat 557
% Daily Value *
Total Fat 62g
96%
Saturated Fat 23g
115%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 28g
Cholesterol 333mg
111%
Sodium 951mg
40%
Total Carbohydrates 55g
18%
Dietary Fiber 9g
36%
Sugars 23g
Protein 119g
Vitamin A
68%
Vitamin C
58%
Calcium
18%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 slices bacon, cut
  2. 3 1/2 tablespoons extra-virgin olive oil
  3. 3 pounds stewing beef, cut into 2-inch chunks
  4. 1 large carrot, sliced
  5. 1 large white onion, sliced
  6. 1 pinch coarse salt and freshly ground pepper
  7. 2 tablespoons flour
  8. 3 cups red wine
  9. 2 1/2 to 3 1/2 cups beef stock
  10. 1 tablespoon tomato paste
  11. 2 cloves smashed garlic
  12. 1/2 teaspoon thyme
  13. 1 crumbled bay leaf
  14. 18 to 24 small pearl onions
  15. 3 1/2 tablespoon butter
  16. 1 herb bouquet (4 sprigs parsley, 2 sprigs thyme, 1 bay leaf)
  17. 1pound fresh white mushrooms, quartered
Instructions
  1. Simmer bacon in 4 cups water for 10 minutes. Drain and pat dry.Preheat oven to 450°F. In a large dutch oven, sauté the bacon in 1 tablespoon of oil for about 3 minutes, until it starts to lightly brown. Remove with a slotted spoon and set aside.
  2. Dry the beef in paper towels for better browning. In batches, sear the beef on all sides in the Dutch oven. Set aside with the bacon.
  3. Back in the pot, add the sliced carrots and onions; sauté in fat until browned, about 3 minutes. If there's any excess fat, drain. Add the bacon and beef back to the pot. Season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Toss. Sprinkle with flour and toss once more. Place in the center of the oven for 4 minutes.
  4. Remove pot from oven; toss beef and place back in the oven for 4 more minutes. Remove the pot from the oven and reduce the heat to 325°F. To the pot add the wine and stock. The liquid should barely cover the meat and vegetables. Add the tomato paste, garlic and thyme.
  5. Bring to a light simmer on the stove, then cover and simmer in the lower part of the oven for 3 to 4 hours, or until the meat is easily pierced
Adapted from tbsp.
beta
calories
1391
fat
62g
protein
119g
carbs
55g
more
Adapted from tbsp.
Preston Cooks For You http://prestoncooks.com/

 

Moroccan Beef Stew Recipe

I love the tastes of the Middle East and North Africa. I love the tastes of many cultures, as a matter of fact, but having been in the Air Force, stationed in Cairo, Egypt, during Desert Storm, my love for the exotic started there. Several years ago, a friend bought a tajine and made Moroccan Chicken. I fell in love with that dish. I make it all the time and it is even the face of my business cards.

In early May, a very nice family in Owasso asked me to make a themed, exotic dinner in appreciation for his sales team. He liked the pictures of the Moroccan Chicken on the website and asked me to make that and to provide a beef dish as well. After a little research, I found this recipe on epicurious.com It had the same flavor profiles as the chicken, but was more like a stew with fresh carrots, Kalamata Olives and chickpeas.

This is so simple to make and you cook it as you would a stew. A nice simmering boil for a about an hour made all the difference. I serve this over rice with Naan and hummus then top it with fresh cilantro. Enjoy!

Moroccan Beef Stew
Serves 6
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
563 calories
27 g
128 g
32 g
42 g
10 g
337 g
826 g
9 g
0 g
18 g
Nutrition Facts
Serving Size
337g
Servings
6
Amount Per Serving
Calories 563
Calories from Fat 288
% Daily Value *
Total Fat 32g
50%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 16g
Cholesterol 128mg
43%
Sodium 826mg
34%
Total Carbohydrates 27g
9%
Dietary Fiber 2g
10%
Sugars 9g
Protein 42g
Vitamin A
54%
Vitamin C
8%
Calcium
9%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 tablespoons olive oil, divided
  2. 1 3/4 pounds beef tenderloin, cut into 1-inch cubes
  3. 1 large onion, chopped
  4. 1 large carrot, chopped
  5. 2 garlic cloves, chopped
  6. 1 tablespoon paprika
  7. 2 teaspoons ground cumin
  8. 1 1/2 teaspoons ground cinnamon
  9. 2 cups beef broth
  10. 1/2 cup halved pitted Kalamata olives
  11. 1/2 cup golden raisins
  12. 1 15-ounce can garbanzo beans (chickpeas), drained
  13. 1/2 cup chopped fresh cilantro
  14. 1 teaspoon orange peel
Instructions
  1. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 10 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
Adapted from epicurious
beta
calories
563
fat
32g
protein
42g
carbs
27g
more
Adapted from epicurious
Preston Cooks For You http://prestoncooks.com/

Vietnamese Pho Soup Recipe

I love Pho and I love The Pioneer Woman.  I was eating Pho at Viet Huong Restaurant when I became star struck with her.  She was so nice.  She even bought my lunch.

Preston standing next to Ree Drummond

 

Makes 4 Servings.

Ingredients:
  • 4 pounds beef soup bones
  • 1 onion, un-peeled and cut in half
  • 4 cloves garlic, un-peeled
  • 5 slices fresh ginger
  • 1 tablespoon salt
  • 2 pods star anise
  • 1 cinnamon stick
  • 2 to 3 tablespoons fish sauce
  • 4 quarts water
  • 1 (8 ounce) package dried rice noodles
  • 1 pound cooked pork belly (fat removed), thinly sliced
  • 1 pound shrimp, cooked, peeled and de-veined
  • 1/2 cup chopped cilantro
  • 1 tablespoon chopped green onion
  • 1 1/2 cups bean sprouts
  • 1 bunch Thai basil
  • 1 bunch cilantro
  • limes, cut into  wedges
  • hoisin sauce (optional)
  •  chile-garlic sauce  (optional, but highly recommended)
Directions:
Preheat oven to 425 degrees F. Place beef bones on a baking sheet and roast in the oven for about 1 hour. Place bones, onion, garlic, ginger, salt, star anise, cinnamon stick and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 4 to 6 hours. Strain the broth into a saucepan and set aside.
 
Cook rice noodles according to package directions. Bring stock to a small boil. Divide noodles among 4 serving bowls; top with pork belly and shrimp. Pour hot broth over the top. 
 
Pho Garnish
 
 
 
 
 
 
 
 
Serve with bean sprouts, Thai basil, cilantro, green onion, jalapeno, lime wedges, hoisin sauce, and chile-garlic sauce on the side.

Beef Stroganoff Recipe

Beef Stroganoff
Just like your moms!

Ingredients:

  • 1 1/2 pounds cubed round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 can beef broth
  • 1 can cream of mushroom soup
  • Salt and black pepper
  • 1 cup sour cream
  • Cooked egg noodles

Directions:
Season the steak with salt and pepper, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.