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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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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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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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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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Recipes Network
Robust Italian Stew: Wine-Braised Beef Over Creamy Polent
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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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