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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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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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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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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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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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Grace Parisi
Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.
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bluemoon downunder
A recipe from Australian chef Iain Hewitson's book 'Tales and Recipes from a Traveling Cook', which I've adapted and posted for the Zaar World Tour 2005. Huey has published several books and his popular TV cooking show appears twice daily. Of this recipe, Huey says "Try this with different styles of beer - each will impart a different flavour. And, remember, stews and braises are even better when reheated the following day".
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TxGriffLover
Beef Stew with Pearl Onions, Bacon and Mushrooms. Once familiar with French food, you become aware how simple it really is and this dish is a prime example of a simple, but sensational dish. The technique for cooking this stew is braising. The cooking liquid will impart a good bit of flavor to the sauce. The traditional liquid for this dish is red wine, but other regions of France may use white wine, tomatoes, cider or even water, along with vegetables more plentifully grown in that region. We love to make this dish for company because the leftovers are even better, reheated. This dish is excellent made 1 day in advance, covered, and refrigerated. Reheat over low heat. Prep time does not include marinating time. Adapted from the Take-Out Menu cookbook, posted for ZWT5.
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