Burgundy Beef Stew

 

Burgundy Beef Stew

Ingredients

  • 4 slices bacon chopped
  • One 4- to 5-pound chuck roast cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 1 onion finely chopped
  • 1 stalk celery finely chopped
  • 5 carrots 1 finely chopped, 4 cut into 1-inch pieces
  • 2 heaping tablespoons tomato paste
  • 1 tablespoon all-purpose flour
  • 6 cloves garlic finely chopped
  • 1 bottle Burgundy wine
  • 1 pound button mushrooms
  • One 14-ounce package frozen pearl onions
  • 3 to 4 cups low-sodium beef broth

Instructions

  • Preheat the oven to 325 degrees F.
  • Put a large, heavy-bottomed, ovenproof pot over medium heat and add the bacon. Cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and reserve for serving.
  • Pat the beef dry and season it with salt and pepper. Turn up the heat under the pot to medium high and brown the beef on all sides in batches, 4 to 5 minutes per batch. Remove the meat from the pot and set aside. If there is a lot of oil left, pour off all but 2 tablespoons.
  • Add the onion, celery and finely chopped carrot to the pot and cook until the vegetables begin to wilt, 5 to 6 minutes. Stir in the tomato paste, flour and garlic and cook for another minute or 2. Pour in the wine, whisking to combine, and bring to a boil. Add the mushrooms, pearl onions and 1-inch carrot pieces. Return the beef to the pot. Pour in enough broth to just cover the meat and bring to a simmer. Cover and put into the oven. Cook until the beef is tender, 1 1/2 to 2 hours.
  • Skim off any excess fat from the top of the stew and serve garnished with parsley and the reserved bacon.

 

Healthy Hero Meatballs

Healthy Hero Meatballs

Keyword Healthy Hero Meatballs
Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 1/4 cup Instant Potatoes dry
  • 1 cup White Onion Fine
  • 1 cup Walnuts Crushed
  • 1 cup Cheddar Cheese Shredded
  • 1 Tsp Basil
  • 1 tsp Garlic Salt
  • 4 ea Eggs

Instructions

  • Preheat Oven to 350
  • Mix all ingredients well
  • Roll into 1 " balls and place on greased cookie sheet.
  • Bake 30 minutes or until golden brown

Braciole

 

Braciole

Great italian Dish
Course Main Course
Cuisine Italian
Keyword Braciole
Prep Time 30 minutes
Servings 2

Ingredients

  • 2 pounds flank steak
  • 4 tbsp extra virgin olive oil
  • 1/2 Cup parmesan cheese
  • 1/2 Cup seasoned bread crumbs
  • 2 Clove Garlic Finely Minced
  • 2 tbsp Parsley Fresh
  • 1 pinch Black Peppe
  • 1 cup Red Wime
  • 4 cup Marinara
  • 2 each Eggs Large
  • 1 cup Mushrooms Portobello

Instructions

  • Preparing the Filling
    In a large mixing bowl, or small food processor, add the eggs, olive oil, minced onions and garlic, Parmigiano Reggiano cheese, chopped parsley, a good pinch of freshly ground pepper, bread crumbs, and mushrooms.
    Set aside and begin work on the beef.
  • Preparing the Beef
    The main objective is to use pieces of steak that are pounded down to between 1/8 and 1/4 of an inch thick. You do this by placing the meat between two sheets of plastic wrap and pound it down with a meat mallet.
  • ASSEMBLY
    Now that your components are ready, lay the meat down on a clean work surface and spread the bread crumb stuffing evenly over the steak. Keep the stuffing away from the edges so that it won’t cook out. Start at the narrowest end and roll up the meat like a jelly roll. Seal the rolls with butcher’s string or wooden tooth picks
    Preheat your oven to around 350º. To brown your Braciole, heat the remaining olive oil over medium heat in a heavy duty, oven proof frying pan.
    Add in the Braciole and lightly brown on each side.
    cover pan with aluminum foil before transfering it to preheated oven. Check it out every 10 minutes to rotate the Braciole and to add more marinara sauce if needed to keep the mix moist. About 15 to 30 minutes after it goes into the oven, remove the foil, add more sauce, and cook until the meat is tender.