Quick and Crunchy Collard Greens
Collards are typically stewed or braised. Here, they’re cut into strips and quickly sautéed — remaining very crunchy, full of flavor and texture.
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Short Rib Ragu
When the weather turns cold, we start to crave warm, comforting dishes like soups, stews, and braises. But who has time to sit at home twiddling their thumbs while a braise cooks in the oven for hours on end? Enter the slow cooker! This dish tastes like you slaved in the kitchen for days, but really, it couldn't be easier. Just prep the ingredients, set the timer, and wait for the slow cooker to work its magic. See all slow cooker recipes. Click here to see Heavenly Short Rib Recipes.
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Normaone
This is wonderful with any kind of stew or braised meats such as lamb shanks or Osso Bucco. It's my idea of comfort food!
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eCuisine.org
Ingredients3.00 tablespoon Olive Oil: Extra Virgin7.00 lb Beef Chuck Roast: 1" Cubes Large Onion: Minced0.25 cup Fresh Italian Parsley: Chop3.00 each Garlic Cloves: Chopped2.00 each Bay Leaves0.25 teaspoon Cloves: Ground0.25 teaspoon Cinnamon: ...
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Salt Lake Meal Swapping
From the Mix a Mix Cookbook. A meat base to be used with... Beef Bourguignonne, Western Beef Stew, and Braised Beef Stroganoff.
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Chef mariajane
Homemade Chicken stock provides a flavorful base for a range of soups, stews, asnd braises. Enterprising home cooks can have fresh stock on hand simply by make the stock ahead and freezing it in small freezer bags to use as needed.
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Chef Sarita in Austin Texas
Tender and stick to your ribs meal. The Goya Sazon is in most food stores in the Mexican isle next to the powder spices in a small yellow/orange box but you can most certainly find it in Mexican specialty stores.
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GadgetGirl
Ingredients: 3 tablespoons pure olive oil 1 1/2 pounds beef chuck in 1 piece Kosher salt and freshly ground pepper 10 cups beef stock or low-sodium broth 3/4 cup Madeira 1/2 pound wild rice (1 1/4 cups) 1 medium onion, very finely chopped 2 carrots, ...
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Stuart Brioza
If you have an extra day to prepare the stew and want to make it especially extraordinary, Stuart Brioza suggests straining the cooking broth over the rabbit legs after you've finished braising them, then letting them rest overnight in the fridge. This makes the meat even more tender and moist.
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Recipes Network
Robust Italian Stew: Wine-Braised Beef Over C
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David Ansel
David Ansel makes this stew with venison and venison stock, but it's equally delicious prepared with beef chuck. The meat is slowly braised in Madeira to bring out its rich flavor, then it's combined with beef-based broth and nutty, slightly crunchy wild rice.
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Recipes Network
Robust Italian Stew: Wine-Braised Beef Over Creamy Polent
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