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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 5# - Glasbern-raised Grass-fed Stew Beef (cubed) 1/2 cup - Shallots, Diced 1/4 cup - Garlic, Minced 3 qts - Beef Stock 1# - Spanish Onion, Diced 1/2# - Celery, Diced 1/2# - Carrots, Diced 1/2 cup - Tomato Paste 1# - Fingerling Potatoes, 1/2 inch Slices 2 Cup - Cabernet Sauvignon 1 Cup - Fresh Thyme 2 ea - Bay Leaf To Taste - Salt and Pepper Instructions: Season Beef Cubes with Salt and Pepper, then dust with flour. Brown in a large stock pot with clarified butter. Add Shallots, Garlic, Onions, Carrots, Celery and Tomatoe Paste, continue to cook until vegetables are browned and onions are translucent. Deglaze pan with Cabernet, then add Beef Stock. Simmer for 1 hour, then add Fingerling Potatoes, Thyme and Bay Leaf. Reduce to desired consistency or until beef is tender. Season To Taste. |
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