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®
6
Beef Stew
Servings: 4
Ingr
edients:
1
/4 cup vegetable oil
1
/3 cup tomato paste
2
1
/2 lbs. stewing beef (
1
/2 ” cubes)
3
/4 cup red wine
salt and pepper to taste 1 qt. brown stock
4 tbsp. flour 3 tbsp. fresh parsley, chopped
4 white potatoes
1
/2 tsp. dried thyme
1 cup dice onion 2 bay leaves
3
/4 cup carrots, 1” pieces 1 tsp. chopped garlic
3
/4 cup celery
Method:
1. Set temperature to 375°F. Keep lid off. Heat oil in
skillet.
2. Season meat with salt, pepper and flour. Add to hot oil.
Brown on all sides. Brown meat in 2-3 batches if
necessary. Set aside.
3. Combine potatoes, onion, carrot, celery and garlic in
skillet (add 1-2 tbsp. of oil to skillet if if necessary).
Cook for about 10 minutes, allowing some browning to
occur.
4. Lower to 325°F. Add paste. Cook about 5 minutes. Add
wine, let it boil about 5 minutes to remove alcohol.
5. Return browned meat with juices to skillet. Cover meat
with stock, add seasonings and allow mixture to come
to a boil. Reduce temperature to warming.
6. Simmer 2
1
/2 to 3 hours or until tender. Turn the unit off.
Beef Stroganoff
Servings: 4
Ingr
edients:
3 tbsp. olive oil
2 lbs. beef tenderloin, sliced
1
/3” thick or sirloin tip
2 tbsp. butter
1
/2 cups mushrooms,
1
/4” slices
1
/2 cup onion, sliced thin
1
/2 cup sour cream
1 cup prepared beef gravy
1 tbsp. dijon mustard
salt and black pepper to taste
Method:
1. Set temperature to 350°F.
2. Heat oil. Saute beef until desired doneness. Remove and
keep warm.
3. Add butter to the skillet. Saute mushrooms and onions.
4. Lower to 300°F. Add sour cream, gravy and dijon
mustard. Simmer for 2 minutes.
5. Return the beef to the skillet. Heat through. Season with
salt and pepper. Turn the unit off.
6. Steamed rice, noodles or risotto go well with this
preparation.