RED WINE BRAISED BEEF AND PASTA GRATIN
Steps:
- For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
- For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.
SLOW COOKED BEEF AND RED WINE RAGOUT
From a free cook book issued by Philadelphia (upon the purchase of 3 of their items). I'm hoping to make this in our winter (though a half recipe for 3 when the DH is on night shift due to his allergy issues with onions). Recommend you serve with cooked pasta.
Provided by ImPat
Categories Stew
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat half the oil in a heavy based saucean and cook the onions until browned and set aside.
- Heat remaining oil and brown beef in batches and set aside.
- Add garlic and tomato paste and gently cook for 1 minute.
- Return beef to saucepan and add stock and wine and bring to the boil, reduce heat and cover and simmer for 1 1/2 hours stirring occassionally and then add the onion and cook for a further 20 minutes.
- Whisk together the cream cheese with some of the cooking liquid until smooth and add to the saucepan and simmer a further 10 minutes.
- Spoon onto serving plates over the pasta and serve immediately.
Nutrition Facts : Calories 270.7, Fat 16.6, SaturatedFat 5.4, Cholesterol 23, Sodium 487.9, Carbohydrate 20.6, Fiber 3.5, Sugar 9.8, Protein 4.7
RAGOUT OF BEEF WITH RED WINE
Steps:
- In a pie plate, combine flour, salt, and black pepper. Lightly coat both sides of the meat with the seasoned flour: shake off any excess. Reserve the remaining seasoned flour to use in the gravy later. Heat 2 tablespoons of the oil in a large skillet. Add the meat and cook over high heat, turning once, for 1 to 2 minutes per side, until browned. Remove with tongs or a fork to a plate, (Depending upon the skillet size, this may need to be done in 2 batches. Do not crowd pan, or the meat will not brown.) Add the remaining 2 tablespoons of oil to the drippings in the pan along with the onion, celery, and carrots. Cook over medium-high heat, stirring, for 2 minutes, until lightly browned. Reduce the heat to low, cover the skillet, and cook for about 10 minutes, until the vegetables are almost tender. Add the garlic and sprinkle the reserved seasoned flour over vegetables. Cook, stirring 1 minute. Add oregano, tomatoes with their juices, and the wine. Return the meat and any accumulated juices to the pan. Bring to a simmer, cover, and cook over low heat for 20 minutes, or until the meat and vegetables are tender. Season with additional salt and pepper to taste. And stir in optional parsley if you desire.
ROASTED BEEF TENDERLOIN WITH MUSHROOM RAGOUT
Yummy treat for special occasions. Excellent with full-bodied red wine. Prep time includes marinading time.
Provided by kayc1218
Categories Roast Beef
Time 12h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine garlic, thyme, oil, wine, bay leaf, Kitchen Bouquet and soy sauce. Pour over tenderloin and marinade overnight. Remove tenderloin from refrigerator about 30 minutes prior to roasting to allow meat to relax.
- Preheat oven to 425. Place tenderloin in open roasting pan and bake 25-30 minutes or until internal temperature reaches 125 (medium rare). Baste with marinade 2-3 times during roasting.
- Let roast rest loosely covered and while it rests, pour marinate into small saucepan and boil.
- In separate pan, melt butter and saute onion and mushrooms until onions are translucent and mushrooms give off their juices. Add flour to mixture and stir. Pour boiling marinade into pan with mushrooms and onions and stir to thicken. As mixture comes to a boil, reduce heat.
- Slice meat and add mushroom ragout to the side or on top of beef.
BEEF RAGOUT
My mother used to serve this to our family as a one-dish meal by adding sliced potatoes with the carrots. I've updated it by substituting mushrooms for the potatoes and adding chili sauce. It's also good over rice or mashed potatoes.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, saute beef and onion in oil over medium heat until meat is browned and onion is tender. Add the water, wine or broth, chili sauce, bacon, garlic, oregano, thyme and remaining pepper; mix well. Bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Add carrots and mushrooms; cover and simmer for 30 minutes or until carrots and meat are tender. Serve over noodles.
Nutrition Facts :
BEEF WITH RED WINE & CARROTS
Use this winter stew as a 'master recipe' - eat half, then use the rest in a pie or with pasta
Provided by Good Food team
Categories Dinner, Main course
Time 4h5m
Yield Makes 8 portions
Number Of Ingredients 11
Steps:
- Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
- Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).
Nutrition Facts : Calories 443 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 46 grams protein, Sodium 0.69 milligram of sodium
BEEF RAGOUT
Add a modern-day twist to a classic bolognese with Tom Kerridge's exquisite beef ragout. Serve with hand-cut pappardelle pasta for a great dinner party dish
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 3h55m
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Heat the oven to 160C/140C fan/gas 3 and season the beef all over. Heat 1 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef until dark, about 15 mins, in batches if you need to, using 1 tbsp oil for each batch. Drain the beef in a colander to remove the fat while you cook the rest.
- Wipe out the pan with kitchen paper, then add about 2 tbsp oil, the onions, carrots, celery and garlic with a pinch of salt and cook for 8-10 mins over a low-medium heat. Stir in the tomato purée and cook for a further 3 mins. Add the wine, herbs, tomatoes and stock, season and bring to the boil, stir the beef back into the sauce and reduce to a simmer. Cover and put in the oven for 2 hrs 30 mins, then remove the lid, stir and put back in the oven, uncovered, for 30 mins. Stir or use a fork to roughly shred the beef, and season. Serve now, or chill until serving - it tastes better if made a day ahead.
- When ready to serve, gently reheat the ragout over a medium heat. Cook the pasta in a large pan of salted water for 3 mins, drain then tip into the ragout, toss together with some of the parmesan and leave for 1 min. Ladle the pasta into bowls, scatter over the remaining parmesan and serve.
Nutrition Facts : Calories 396 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.2 milligram of sodium
RED WINE MUSHROOM RAGOûT
Yield Serves 12
Number Of Ingredients 11
Steps:
- Heat oil in large pot over high heat. Add bones and onions and cook until brown, turning mixture over and scraping bottom of pot frequently, about 25 minutes. Add 1 cup water and boil until reduced to glaze, scraping bottom frequently, about 8 minutes. Add remaining 6 cups water, wine, tomato and cloves. Bring to boil. Reduce heat and simmer 4 hours. Strain stock into bowl, pressing on solids. Chill at least 1 hour. (Can be made 4 days ahead.)
- Remove fat from surface of stock. Boil stock in medium saucepan until reduced to 2 cups, about 30 minutes.
- Melt margarine in heavy 14-inch skillet or Dutch oven over high heat. Add chopped shallots and rosemary and sauté 2 minutes. Add sliced mushrooms and cook until juices are released, stirring frequently, about 10 minutes. Add stock and boil until sauce coats spoon lightly, about 15 minutes. Season to taste with salt and pepper. (Can be made 3 days ahead. Refrigerate. Rewarm ragout over low heat.) Add degreased pan juices from roast if desired.
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- In a large heavy bottom pot, like a Le Crueset or Lodge cast iron pot, warm the olive oil over medium heat. Brown the chunks of beef on two sides. Then set the beef on clean plate.
- Lower heat to medium low, add the onions to the pot and saute for about 10-15 minutes until they are softened. Add the tomato paste, garlic, dried basil, fennel seeds, all spice and red pepper flakes. Warm through for about 2-3 minutes.
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