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Tag Archives: beef

Savory Beef and Vegetable Stew

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Beef Stew with Vegetables 2

This recipe is slow cooking but the every bit of it is totally worth the wait. If you’re like me who likes beef stews, I know you would appreciate the process of why beef has to be cooked slowly over a long period of time. If you have no patience for waiting, then you’re better off ordering your beef stews from a restaurant or let someone else cook for you.

This is the dish where the first bite or smell gets you hungry immediately. And it also makes you remember what it was like to taste it for the first time as a child. For me, it was my grandma who made it for dinner. She let us sit on our chairs and wait as she ladled on this steamy sauce onto our plates. Nothing beats that first bite into the soft and moist meat.

It makes me feel all warm and nice when I accomplish a recipe that my ancestors before me have perfected long ago. It’s like I have passed the test. Now I am ready to make my kids feel the same way. I want them to experience the sensation of tasting a good home cooked meal that would satisfy them completely. I know they’ll never forget that. And to me, that would be mission accomplished.

Ingredients

  • 3 pounds beef stew meat, cut into 1-inch pieces
  • 1/3 cup Italian salad dressing
  • 2 cups water
  • 2 teaspoons beef bouillon granules
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (10.5 ounce) can condensed beef broth
  • 1 (8 ounce) can tomato sauce
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 6 small potatoes, quartered
  • 6 carrots, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1/2-inch dice
  • 1 onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 tablespoons cold water

Description

  1. Warm up your large skillet or Dutch oven over medium heat. Place in the beef and Italian dressing and cook until the meat is browned. That should be about 5 minutes.
  2. Next, add 2 cups of water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, pepper and oregano to the skillet. Bring this one to a boil.
  3. Reduce the heat to medium-low, cover it up and simmer until the meat is tender. That takes about an hour and a half.
  4. Then, add in potatoes, carrots, bell pepper and onion into the stew. Cover this and simmer over low heat this time. This takes another 45 minutes.
  5. Mix flour and cold water in a small bowl. Then add this to the stew mixture and stir slowly. Bring this to a boil and cook until the stew sauce has thickened. Give this about 2 minutes. Discard the bay leaf. Best served hot.

Beef Stew with Mushrooms & Peppers

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Beef Stew with Mushrooms & Peppers

Ingredients

For the Marinade
  • 1 cup red wine
  • ⅓ cup extra virgin olive oil
  • Salt & Pepper
  • 1.3 lbs. chuck steak, cubed
For the Stew
  • 4 tbsp extra virgin olive oil
  • 2 red capsicums, thinly sliced
  • 2 medium onions, thinly sliced
  • 3 oz. tomato paste (double concentrate)
  • 10.5 oz. button mushrooms, sliced
  • Salt & Pepper
  • Italian Parsley

Description

  1. In a big bowl, mix together all the ingredients for the marinade.
  2. Add the cubed beef and mix well.
  3. Cover the bowl with cling warp and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
  4. In an oven proof casserole brown the beef in the extra virgin olive oil.
  5. Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
  6. Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
  7. Add the marinade and season with salt and pepper to taste.
  8. Bring to a boil, cover and cook it in pre heated oven at 300°F for about 3 hours.
  9. After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
  10. Add a little water if required or reduce the sauce on the stove if too runny.
  11. Garnish with parsley and serve hot with steamed rice, boiled potatoes or mash and bread!

Beef Bourguignon with Vegetables

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Beef is one of the world’s healthiest foods. For being so spectacularly rich and nutritious, beef is best with vegetables. With that, you get about enough omega-3 fats, calcium, Vitamin E and proteins.

This dish sounds fancy and meals like this tend to make my family a little giddy about how it’s made. They drill me about every detail of the dish because they like to test me especially on the name. My friend Google saves me a lot.

I found out that Beef bourguignon or bœuf bourguignon and boeuf à la Bourguignonne is also called beef Burgundy. The recipe (not the beef) is named after Burgundy, a region in France. This steaming red meat cooked on the best sauce and paired with vegetables is a traditional French recipe. Personally, I think their beef recipes are brilliant and should be on every dinner table. Trust me, you’ll agree with me on this one a hundred percent.

Ingredients

  • 1 whole head garlic
  • 2 tablespoons plus 2 cups dry red wine
  • 4 thick bacon slices, cut into 1-inch-wide strips
  • 3 1/2 pounds boneless beef cross-rib roast, trimmed, cut into 1 1/2-inch pieces
  • 1 medium onion, chopped
  • 1 large carrot, chopped
  • 2 tablespoons all purpose flour
  • 3 tablespoons tomato paste
  • 3 large fresh thyme sprigs
  • 3 large fresh sage sprigs
  • 3 large fresh rosemary sprigs
  • 2 bay leaves
  • 3 cups (or more) canned beef broth
  • 12 ounces pearl onions
  • 3 bunches baby carrots, trimmed, peeled
  • 12 ounces shiitake mushrooms, stemmed, quartered

Description

  1. Begin by preheating the oven to 350°F. Then take a large piece of foil and place the garlic on it. Add the 2 tablespoons of wine and wrap the foil around to enclose it. Place in the oven and roast for 40 minutes. Let cool after. Press garlic between fingertips to release from skins and set aside.
  2. Warm a large pot and then cook the bacon for 10 minutes or until it turns brown. Remove and dry over paper towels. Save the drippings into a small bowl. Take about 2 tablespoons of it. Increase the heat and cook the beef in batches. It takes about 7 minutes to cook per batch. Using a slotted spoon, transfer meat to a large bowl.
  3. Reduce the heat this time to medium-low. Next, add the chopped onions and carrots to the pot. Sauté this for 5 minutes. Then mix in the flour and add the cooked beef including its accumulated juices. Stir in tomato paste and herb sprigs, bay leaves, roasted garlic and 2 cups of wine. Simmer this mixture for 15 minutes. Add 3 cups broth, cover and then simmer again for an hour and a half. Stir occasionally. Uncover and then simmer for another 1 and 1/2 hours. Remove the herb sprigs and bay leaves.
  4. In a large saucepan, cook pearl onion on salted water for 2 minutes. Then transfer the onion to a medium-sized bowl using a strainer. Cool slightly and then peel. Bring water to a boil and cook carrots for 4 minutes. Drain and transfer to the bowl of iced water. (Bacon, stew and vegetables can be prepared a day ahead. Cover separately and refrigerate.)
  5. Heat up the 2 tablespoons of bacon drippings on a large skillet using medium to high heat. Add the mushroom, sauté until golden brown for about 6 minutes. Next, add in the pearl onions, carrots and cook until heated through. Season with salt and pepper. Bring this stew to simmer, thinning with more broth. Stir bacon and 2/3 of the vegetables into stew. Transfer to large bowl and top with the remaining vegetables.

Barbecued Beef & Vegetable Kebabs

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Barbecued Beef & Vegetable Kebabs

Sundays are the best family times ever. This is when I get some relatives and their kids to come over and get together to catch up on things. I am very close to family so I never want this tradition to stop. My parents did it this way and I have always grown up to the closeness and bond of our family. Cousins, uncle and aunts join in and make a mess on the lawn and the pool. It’s great to have them over.

It’s a good excuse for me to take out the grill and fire it up. I come from a family of great cooks who showcase their talents best on the grill. But while the rest of them are busy with their burgers, hotdogs and steaks, I take this chance to show them kebabs. It’s absolutely my favorite thing to grill. They’re easy and I can use whatever vegetable I want to skewer with the meat.

If you haven’t had kebabs before, I would be very surprised. They’re just about as easy to make as any barbequed meat (but you put it on a stick instead). The most important thing to me when making kebabs is the type of vegetables that go with the meat. I am particularly fond of beef so I am making it a beef and vegetable kebab. Try this recipe out whenever you use your grill at home. It’s a wonderful alternative to hotdogs and burgers but just a tad healthier too.

Ingredients

  • 12 bamboo skewers for this recipe.
  • 1/4 cup olive oil
  • 1 fresh red chilli, finely chopped
  • 1 garlic clove, crushed
  • 1 tbs fresh thyme leaves
  • Salt & freshly ground black pepper
  • 1 lb beef rump steak, fat trimmed, cut into 2cm cubes
  • 7 oz button mushrooms, halved
  • 1 red capsicum, deseeded, cubed
  • 2 zucchini, thickly sliced
  • 2 corn cobs, husks and silk removed, cut into quarters
  • 1 1/2 tbs olive oil, extra
  • 3 tsp red wine vinegar
  • salad leaves, washed, dried

Directions

  1. First combine the oil, chili, thyme, garlic, salt and pepper in a small bowl. Next, soak 12 bamboo skewers in cold water for 5 minutes. Drain and dry with paper towels. Then thread in the beef, mushrooms, capsicum and zucchini alternately onto the skewers. Make sure to brush the skewers with some of the oil mixture.
  2. Cut 8 pieces of foil that’s big enough to cover a piece of corn. Place one corn in the center of the foil and brush with a little oil mixture. Wrap up the corn properly.
  3. Then heat up the barbecue grill or chargrill on high. When ready, reduce the heat to medium. Place the corn on the grill and cook for 15 minutes constantly turning until the corn is bright yellow. That should mean the kernels are tender and firm to the bite.
  4. When the corn has been cooking for a few minutes, place the kebabs on the barbecue and grill. Make sure to turn each side constantly while brushing it with the oil mixture to keep it moist. Do this for about 6 to 8 minutes. If you are using a chargrill, you’ll need to do two batches.
  5. In a small jug, combine the extra oil, vinegar and some salt and pepper to taste. Then place the kebabs, corn pieces and salad leaves in serving bowls. Drizzle the salad dressing on the leaves and serve while the kebabs are hot off the grill.

Restaurant Style Beef and Broccoli Stir Fry

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beef broccoli stir fry 2
I’d have to be very honest here; I do go out at night for some wine with some of my best girlfriends. But after drinking a bottle of Merlot and you’re about ready to get home, my hunger pangs start to happen. So I would come home and immediately head to the fridge to look for left overs. When you see all desserts and none of the salty food I’ve been craving, the planning begins. Either I’d call for Chinese food to get delivered or make it myself.

I settled for the latter because I had just come home and is too tired to go out and buy the ingredients I needed. On days when you need Chinese food, this dish is the perfect substitute. I used beef on this one but can be easily substituted for chicken if you desire. On broccoli, beef just works so well. And it’s pretty quick to make by stir frying everything.

The best thing about it is the ingredients aren’t expensive so you can source it out easily from your nearest supermarket. Or, you can buy them ahead and store until you need to cook Chinese dishes anytime of the day. My taste buds are about ready now, so I’m not going waste any more time. Cooking this restaurant style will mean satisfying a craving before heading to bed. I’d call that a pretty good deal.

Ingredients

  • 1/3 cup oyster sauce
  • 2 teaspoons Asian (toasted) sesame oil
  • 1/3 cup sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • 3/4 pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Directions

  1. Begin by preparing the sauce. Mix together the oyster sauce, sesame oil, sherry, soy sauce, sugar and cornstarch in a bowl. Stir this mixture until the sugar is dissolved.
  2. In a shallow bowl, place the stake pieces and pour over the oyster sauce mixture on the meat. Coat every part of the meat well. Place this inside the refrigerator and let this marinate for 30 minutes.
  3. Take your wok or large skillet and heat vegetable oil on medium-high heat. First, add the ginger and the garlic.
  4. Stir and let this sizzle on the hot oil for about a minute. This will flavor the oil. Then take out the ginger and garlic and discard. Next stir in the broccoli and toss around until it turns bright green or until they are tender. It takes about 5 to 7 minutes.
  5. Remove the broccoli and set aside. Add a little oil into the wok if desired and then pour the beef mixture. Toss around until the sauce forms a deep glaze around the beef. Check if the meat is no longer pink. This takes about 5 minutes.
  6. Bring back the broccoli to the wok and stir this well. Make sure the meat and broccoli are heated through. This will be done in 3 minutes. Best served warm.

Beef Fajitas

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Ingredients

Description

1

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