Roast Beef Red Wine - Recipes - Page 4

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Results 31 - 40 of 129 for roast beef red wine

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31. ROAST BEEF IN ONION JUICE

A choice cut of beef, slowly braised, makes a ... combination of broth, wine, herbs and spices. The ... along with the roast. For 6 to 8 ... almond cake for dessert.

32. COMFORTING SHREDDED BEEF

1. Heat butter and oil ... heat. Rub the roast with salt and pepper. Brown the beef on all sides in the ... cup of the wine. Cover the pan and ... Serves 6 to 8.

33. ROAST BEEF WITH MUSHROOMS IN WINE SAUCE

Heat 1 tablespoon butter in ... golden brown. Add beef, wine and increase heat, stir until ... 6. (Excellent quick way to use leftover roast.)

34. SPICY SOUTHWEST BEEF AND BELL PEPPER STEW

Place beans in heavy medium ... Drain beans. Place beef in large bowl. Season with ... 1 minute. Add wine and bring to boil, scraping ... ham hock and red pepper flakes and bring to ... all ingredients in bowl.

35. BEEF POT ROAST

Rub beef roast with garlic; season with salt ... ingredients. Cover and cook on low 10 to 12 hours. Excellent served with hot buttered noodles.

36. BEEF ROAST WITH WINTER FRUIT

Pour water over apricots and ... pepper; rub over beef roast. Heat oil in Dutch ... drain. Add onions, wine and garlic. Heat to boiling; ... tender. Makes 12 servings.

37. COLD BEEF WITH MUSTARD HORSERADISH SAUCE

In a small bowl, whisk ... emulsified. Whisk in the scallions, watercress and mayonnaise. Arrange the beef on a platter and serve it with mustard sauce.

38. BEEF BOURGINOINE

Trim away any fat. Cut ... Salt & pepper beef. Brown meat in bacon ... water and flour. Use small onions (whole) or purchase frozen pearl onions.

39. FRENCH BEEF STEW

Brown bacon in skillet. Add beef dipped in flour and brown; set aside. Combine broth, wine, water and garlic. Put ... and add to roast with mushrooms. Cook another hour at 350 degrees. Serves 6.

40. EASY BEEF BURGUNDY

Cut beef into 1-inch cubes. Put all ... slightly to mix; then cover. Bake at 325 degrees for 3 hours. Serve over rice or noodles. Serves 6 to 8.

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