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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.
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.
Recipes for slow-cooker chicken noodle soup, slow-cooker pork loin with cranberries and orange, and slow-cooker chocolate-hazelnut bread pudding. Featuring an Equipment Corner covering slow cookers. 292
Heat oil in a large nonstick saute pan over medium heat. If using the top round of beef, cut the meat into 1"cubes; then dredge the cubes in flour so that they are coated on all sides.
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.
A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue.
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