1 - 10 of 152 for beef burgundy stew

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Put meat in ... are tender. Blend cornstarch and water; stir into stew and cook, stirring frequently, until thickened. Remove bay leaf. Serve over rice.

Brown beef in butter in ... Thicken cooking liquid with tapioca or by cooking until reduced and slightly thickened. Pour over meat and serve. Serves 4-6.

Combine Burgundy, garlic, bay ... well. Pour over beef in a shallow ... additional thirty (30) minutes. Serve on a bed of hot rice or noodles. Yield: 6 servings.

Trim and cut the beef into 1 inch ... pan with the burgundy wine. In a ... two hours. Thicken stew with the roux ... water, plus 24 beef bouillon cubes.

Cut meat into cubes and brown in oil. Add salt, pepper, onions, garlic; brown. Add tomato paste, flour, water, wine. Stir in carrot, celery, thyme, ...

Brown meat in ... vegetables until tender. Blend cornstarch and water, stir into stew and cook until ... Serve with rice or potatoes. Yield: 6 servings.

Cut meat into ... is tender. Add beef broth, 1/2 cup ... well. Add to stew and stir. Cover, ... bubbly, stir constantly. Stir in parsley, salt and pepper.

Heat butter and ... 20 seconds. Brown beef, turnip, onions ... reheat 10 to 15 minutes the next day, or cook 20 minutes more if serving on the same day.

Brown meat in ... vegetables until tender. Blend cornstarch and water, stir into stew and cook until ... Serve with rice or potatoes. Yield: 6 servings.

Place meat in ... Blend cornstarch and water. Stir into stew mixture and cook, stirring frequently, until thickened. Remove bay leaf. Serve over Rice Verte.

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