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Slow cooking these short ribs in beef broth and red wine lets them braise and tenderize over a few hours, soaking up all the flavors of the pot. Serve with roasted root vegetables and the starch ...
Ingredients. 1 tablespoon canola oil. 1 boneless beef rump or chuck roast (3 to 3-1/2 pounds) 1/4 cup red wine, beer, beef broth or water, for deglazing
Set-it-and-forget-it dinners in 2024.
HEAT 1 Tbsp. oil in Dutch oven or large deep skillet on medium-high heat. Add onions; cook and stir 5 to 6 min. or until golden brown. Remove from pan.
Season the beef with the black pepper. Add the beef to the cooker and turn to coat. Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender. Sprinkle with the parsley, if desired. For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until smooth. Remove the beef from the cooker. Stir in the flour ...
Roast beef in sauce bourguignonne, served with potatoes and red cabbage. Sauce bourguignonne (French pronunciation: [sos buʁɡiɲɔn]; lit. ' Burgundy sauce ') is a French sauce with a base of red wine with onions or shallots, a bouquet garni (parsley, thyme and bay leaf), reduced, strained, and mixed with some espagnole sauce.
Mouthwatering options include beef chili, hamburger soup and meatballs with grape jelly sauce. 34 Summer Slow Cooker Recipes to Make Al ... You love the slow cooker for its magical ability to ...
In more elaborate versions à la bourgeoise 'classy style', the vegetables that have cooked with the meat are strained out, and freshly cooked carrots and onions are added. [5] The braising liquid varies from all-stock, to about 1:3 wine to stock, [6] [5] to all wine. [3] One American recipe from 1896 uses just water. [7]