Beef Stew

What wine goes with what? One of the most common concerns of people is determining the wine that perfectly goes with a specific cuisine. Well I got news for you: trust you’re extinct about your selection. You can never ruin a good meal if you choose a wine that you really enjoy. Nonetheless, if you are really interested in finding out how you can make most of your gastronomic experience, I will provide a comprehensive list of the food that goes absolutely fantastic with a specific wine.





Chardonnay is responsible for the best white wines. It is also the grape behind the white Burgundy. With it’s diverge range of styles, Chardonnay is paired with a wide spectrum of dishes. Nonetheless, Chardonnay is marvelous with ham, veal, seafood with butter sauce, pasta with cream sauce, chicken and turkey.





Riesling is a premier white wine grape from Germany and Alsace. Riesling is renowned for its balance of sugar and acidity. It is best paired with mild chesses, mussels, prawns, lobster, sashimi, ham, pork, and tandoori chicken.





Crisp, elegant and fresh, Sauvignon Blanc is perfect with Oysters grilled or poached salmon, seafood salad, Irish stew, goat’s cheese and strongly flavored cheeses.





Gewurtztraminer, an aromatic red wine grape that goes absolutely well with spicy dishes, Thai or Chinese food, curry, smoked salmon, pork, sauerkraut, onion tart, spiced/peppered cheese





Being a bold and assertive wine, Cabernet Sauvignon has a distinctive tendency to overwhelm light dishes. Cabernet Sauvignon works beautifully with duck, spicy beef, pate, rabbit, roasts, spicy poultry, cheddar, blue cheese, sausage, and kidney.





Pinot Noir features a lasting impression on the palate. It harmonizes with a wide selection of cuisines; nonetheless it is great match with braised chicken, cold duck, rabbit, roasted turkey, roasted beef, lamb, veal.





Celebrated for its flexibility, Merlot goes well with braised chicken, cold duck, roasted turkey or beef, lamb, veal, stew, liver, venison, and meat casseroles.





Shiraz features a darker and richer texture. Shiraz complements well with food with intense flavor and spiciness like braised chicken, chili, peppercorn steak, meat stew, barbequed meat, spicy meats, garlic casserole, and ratatouille.





For more information about wines, explore http://vino.com

Rae Phillips is a travel writer and contributor for various sites like http://woodypoint.com, http://ultralightjets.com, http://ultralightjet.com, http://ciders.com

See Also : cuisinart chefs classic stainless 14 inch stir fry

A couple of years ago I wouldn't even have considered buying a pressure cooker. I thought it was a device from the past nobody was using anymore. The other thing was I was kind of afraid to use one because of all those stories they were a potential danger. Then, I read an article about pressure cooking where it was stated that you can save up to 2/3 of the time employed with traditional cooking methods. And I'm all about saving time because I'm a full-time working mom of two small kids who is always struggling to find a couple of more minutes. Then my sister bought one and she was enthusiastic. So, I decided to borrow hers for a few days just to see how it was going to work for me. Guess what, after three days I was hooked on.

Liz Parker is an expert cook and baker. Apart from cooking Liz likes writing informative articles on the subject.

See Also : t fal signature hard anodized 12 piece cookware

When you speak about comfort foods, you must include taco soup. It is great for cheering spirits and perfect when it is snowing outside. It makes up for a perfect warm bowl of soup when you are indoors on holidays. This soup is a meal on its own. It is fun to make and great to have. What is keeping you from trying this simple taco soup recipe? This is really a simple recipe made with easily available ingredients. Your family will keep asking for more.

G. Smitty is a writer who loves to discuss many topics ranging from taco dip recipe to professional basketball. Thanks for reading!

Thanks To : t fal signature hard anodized 12 piece cookware calphalon unison 10 piece set kitchenaid gourmet distinctions 10 piece set

At review-center we provide all the necessary reviews of weight loss recipes and weight loss tips. This site provides the best review source for all weight loss related topics.
Research study on obesity states that over 2 billion people were suffering from obesity. Due to this over weight problem many people were suffering from diabetes, heart disease, cancer, gout, and thyroid and gallbladder disease. So, protect yourself from being over weight and reduce the risk of these problems from loosing weight.

Author shares reviews about weight loss, weight loss programs, weight loss tips, weight loss pills, Hoodia, fat loss techniques, diet, diet pills, obesity and its treatments, workouts for weight loss, rapid weight loss techniques, effective weight loss tips etc. review-center.net surveys and collects information and shares with its online readers.

Friends Link : t fal signature hard anodized 12 piece cookware kitchenaid gourmet distinctions 16 1 2 inch

St. Patrick's Day was established as a way to recognize Saint Patrick, the patron saint of Ireland. Originally a religious holiday, it is now practiced on March 17th by many people throughout the world with food, drink and all things green. Though history saw celebrations of feasts in his honor, St. Patrick's Day was not officially recognized until 1976. Saint Patrick has been credited with bringing Christianity to Ireland. There seem to be multiple origin stories for St. Patrick's Day, but:

Liez Sales is an author for different lifestyle issues. If you're looking for <a href="http://www.mybusinessgifts.com/thankyou-gifts.html">thank you gifts for your boss</a>, visit the website Mybusinessgifts.com.For your colleagues, <a href="http://www.mybusinessgifts.com/desk-accessories.html">quality desk accessories</a>are perfect for their office!

My Links : all clad master chef 2 14 piece cookware set all clad stainless 7 piece cookware set cuisinart multiclad unlimited 12 piece cookware

One of many people's favorite foods is a good cut of beef cooked to perfection.  Many also enjoy a good glass of wine along with the beef.  The question for a lot of us is what wine to pour to go along with your perfect beef selection.  What wine would enhance the flavor of beef if accompanied with a heavy sauce?  Of course, it matters what one's personal wine preference is, but it also matters how the beef is cooked. 

Ronald Senn is currently Vice-president of Ideal Wine Coolers.  Ron served in the U.S. Navy from 1966-1970.  Ron graduated from the University of Arizona with BS and MS Degrees.  Ron is retired from the U.S. Forest Service after serving over 30 years.

Come visit our website: http://www.idealwinecoolers.com/page/home/index.html

Also visit our blog: http://www.winecoolerblog.com

Related : all clad stainless 7 piece cookware set

You have made it through freshers week at university or college relatively unscathed. So what's the next hurdle in student life? Well trying to feed your self on a budget can be a daunting prospective never mind actually cooking. The main advice is eating is essential! You may think that you can survive on booze and coffee but eventually you'll be ill.
Food  for many of you  will be something that you have just taken for granted. You come home from school/college/work and there is a dinner waiting for you, you get up in the morning and there is cereal in the cupboard and milk in the fridge. So feeding yourself may come as a bit of a shock when you first arrive at University or College. You may think you can get by with biscuits and take-away but, depending on how flush you are, you will eventually run out of money and have to cook. But, fear not, because the following pages contain some fantastic advice on how to eat on a budget.
Shopping
Students pride themselves on knowing where to buy the cheapest beans, bread and margarine. You may think students eating beans on toast is a bit of a cliché but this is just about the cheapest way to fill yourself up.
Look for "value", "smart price" or "no frills" ranges they don't taste quite as good as the leading brand but they don't cost anywhere near the same.
Find out when your local supermarket closes! Because just before it closes they will be selling off stock that expires that day on the cheap. Also get to know where the "specials" are in your local and buy these as often as you can.
It pays not to be too fussy when it come to food. Don't go shopping with a set idea of what you want to eat, make a list of the basics you need and then be flexible with the rest buy what is cheap! That way your diet is varied.
Utensils
Jamie Oliver may have a kitchen full of pans, knives, funky crockery, whisks, spatulas, mandolins and blowtorches but students don't & you don't need them!
You can get by with a heavy frying pan, a saucepan, a stirring spoon, a spatula, a chopping board, a sharp knife, a bread knife, 2 big plates, 2 sets of cutlery, 2 large mug (large enough for serious cups of coffee or for a whole can of soup), 2 large wine glasses, 2 pint glasses, a salt grinder and a pepper grinder. This shouldn't cost much, well within your student budget
Basics: Having these things in you cupboard all the time will mean you can always make a meal in a hurry!
Flavourings: Sugar, salt (preferably sea-salt), pepper (as in peppercorns), garlic, chilli powder, coriander, mixed herbs and stock cubes (selection).
Consumables: Rice, pasta (shapes and spaghetti), bread, potatoes, onions, tinned tomatoes, tinned beans, tinned spaghetti, tinned soup, tinned tuna, tinned anchovies and tinned meat.
Fresh stuff: Carrots, cabbages, mushrooms, tomatoes, lettuce and courgettes.
Fridge stuff: Cheese, margarine, Philadelphia, orange juice, beer, wine, vodka
Freezer stuff: Pizza, pies, chicken and frozen veg.
Cooking
Buy a good cookbook! Jamie Oliver's "Happy days" book is full of simple, comforting and quick dishes that are ideal for students, But unless you are Jamie Oliver or Delia Smith, start off with simple dishes and gradually learn what works and what doesn't.
Some flavours naturally go with some meats, chicken and lemon for instance  but some combinations really don't work  beef and lemon is a good example of a revolting combo!
Pasta is a freshers and students staple and goes with almost anything and is cheap and quick, but you will end up Over dosing on it!
If it doesn't go with pasta then it will go with rice!
Meat is expensive, so use lots of veg, which is also good for you, to bulk out your meals.
Soups can make very good pasta sauces or bases for stews.
Salads are very easy, very quick and very healthy. Also if you're a fresher with culinary or artistic flair they can look like you've been slaving over them for hours.
Roasting meat is a very good way of cooking food. It allows you to put your dinner in the oven and then retire to a comfy chair with a bottle of whatever but be careful not to get too drunk and forget the food is in the oven!
If any meals are included in the price of your accommodation try to get to them. If the food is bad then get it changed if they only serve breakfast till 8 o'clock then get the times changed. You are paying for a service so make sure the service works for you!
Finally, whatever your approach to cooking and eating at University, try new things. There will be people from all different backgrounds, regions and countries and they will be eating all manner of different things. Try them! University and college is a learning experience and not just in the academic sense.
And finally students have come across, as you will, some incredibly bizarre eating habits at University and college. Here are some of the strangest.
A student who ate this everyday and nothing else! 1 bowl of corn-flakes, semi-skimmed milk, a roast chicken, salad, hallumi cheese and diet coke he ate this for 3 years without change!
One girl fresher who ate only apples, biscuits and crisps for an entire first year
The student who lived on cuppa soup and lived.

To learn about marriage, palmistry marriage lines, what is palmistry, quarterback facts, quarterback tips , football quarterbacks and other information, visit the Knowledge Galaxy website.

Tags : kitchenaid 12 inch cast iron grill pan t fal signature hard anodized 12 piece cookware

Whether you are looking for a restaurant in Kissimmee, fl, which Offers a wide variety of beefmade meal or can  fed out your appetite with sophisticated dishes. There are many steaks and seafood restaurant in Kissimmee provide various delicious items made of beef like- Roast beef, Beef stew, Beef soup, Herbed roasted beef. Once you taste this meal, it would become your all time favorite if you eat nonvage.

If you want to taste most delicious beef & buffet in Kissimmee with  most beautiful dinnerware log on to restaurant in kissimmee,fl for taste of Kissimmee

My Links : all clad stainless 7 piece cookware set calphalon contemporary nonstick farberware cookware set 10 piece

Do you want to take a boat ride up a winding river crafted by Nature and go back to relax at Bintan Indonesia hotels? Do you want to explore a trading sea port that showcases ancient buildings surrounded with rumors of an old legacy? Would you like to see the quaint and fascinating ‘Kelong', a house on stilts? Known as the biggest amongst 3,200 islands of the Riau Islands Province of Indonesia, Bintan has been crafted and designed by Bintan Resorts since 1990. As one of the islands of an ancient archipelago formed by 17,508 islands, Bintan is situated in Indonesia and is 45 minutes by ferry from Singapore. Excitehotels.com takes a winding cruise through beautiful and wild islands and extends an invitation of care to their guests who have chosen to stay in a Bintan beach resort. Catering to a range of clients to offer the quintessence of luxury, warmth, hospitality and detailed attention, Excitehotels.com traverses the mysterious islands to give their guests the treasures of Bintan hotels.

Excitehotels.com offers great discounts and beautiful Bintan hotels from where guests can take off to enjoy the secrets of a gorgeous getaway and absorb the culture, cuisine and the enchantment of a memorable holiday.

Thanks To : cuisinart multiclad pro stainless 12 pc cookware kitchenaid gourmet distinctions 16 1 2 inch all clad ltd double burner griddle

Close your eyes for a minute.

When you think of the word "kitchen," what comes to mind? Maybe you remember the stovetop-oven-broiler combo where all of your tasty, hot food is prepared. From piping hot beef and vegetable stew to steaming chewy chocolate chip cookies and fresh Halibut in lemon sauce, many people would argue that the finished product is what matters. For others, the refrigerator is the secret vault of the kitchen. If you want a cold soda, fresh eggs, or a gallon of Ultimate Persimmon Fudge Ice Cream, the fridge does it for you. Still, others cherish the smaller appliances. The blender can whip up a shake in minutes. The electric mixer saves a load of energy needed for manual mixing. And the coffee maker makes mornings a little more bearable. But we must never forget the counter, or the kitchen counter stools that can accompany it.

Simple yet Invaluable

A kitchen counter is pretty basic. Although it can have fancy designs and be made of various materials, they are all basically flat and solid. But forget about a counter's form for a while, and focus on its function. Counters can include wood chopping blocks for preparing meats and vegetables. And they can hold those all-important serving plates that transfer food - from the kitchen to the dining room. In a nutshell, the counter is where much of the food preparation is done in the kitchen. For those times when standing on your feet is torture, sit down and relax on one of many kitchen counter stools, to cut up vegetables or place cookie dough batter on a baking sheet.

A Super Stool

What makes kitchen counter stools different from other stools is their flexibility. They can have various features, such as a backrest, vertical adjustability, and a swivel feature. These benefits can be particularly useful in the kitchen, which is much more mobile than a dining room. A kitchen counter stool could move from a kitchen counter, to a kitchen island, over to the dining room table, and then back to the counter!

A Match Made in the Kitchen

While kitchen counter stools tend to be very versatile, you should still follow certain guidelines when searching for one to fill your kitchen.

* The stools should complement the furnishings that already exist in your kitchen. Here is a method for finding the perfect stools for your kitchen. Take photos of your kitchen in different light, and at different angles. Then scan those pictures onto your PC, so you have a reference when you shop for kitchen counter stools.

* One thing you must consider is the material used to make kitchen counter stools. You could choose a wood stool. Its material will match that of your cabinet's. Also, there is a lot of shiny metal in kitchens. So stools with chrome plating and a neutral colored seat such as black or tan are outstanding.

* When considering the color of the stools, it is always safe to pick natural wood or colors that are neutral.

Whether you are in the kitchen preparing a marinade for beefsteak, or tossing a chef salad, a kitchen counter is more than a flat surface: it is your culinary canvas. So choose kitchen counter stools that will look great and work well there.



Get your own kitchen bar stools when you visit our site today. We have the seats you need, from swivel bar stools to bar stool of contemporary designs.

Visit : calphalon tri ply stainless steel 13 piece anolon advanced cookware set anolon advanced 12 piece cookware set

It's this simple: resort dining makes food taste better. The mountains, the clean air, the chill outside, the post ski buzz are ideal ingredients when it's time to indulge. Plus, resort dining puts you in touch with the nature you flew miles to experience. Whether riding a sleigh with a thick woolen blanket and a cup of hot cider in hand or stepping clumsily in snowshoes along a narrow trail, your spirit laughs and rises. Dining in yurts, remote mountain cabins, and far away snowfields offers ski resort guests a culinary experience unique to their vacation and one that will be just as memorable (if not more) than the face shots, the family snowball fight, and the steep couloir off the backside. Therefore, the best and most unique spots are the ones that cater to your sense of adventure and embellish its local habitat (Make reservations early! These special top spots have limited seating that book out quickly.)

A person spending a fortune on a ski resort would definitely be interested in skiing, so this is one aspect you just can't miss to add in your review.Looking to save time and money when traveling on your next Ski Vacation. With all these great best skiing resorts we have to choose one among them here.

Recommend : kitchenaid 10 piece cookware set kitchenaid 12 inch cast iron grill pan all clad copper core 3 quart saute with lid

Fat is a nutrient that is a contributor to the increasing problem of obesity in the world today. It's stored in the fat cells of the body. The number of fat cells is estimated to be around 50 billion for the average person. It can be up to 100 billion for the obese person.
Fat cells are like storage tanks of energy to be used for later use. It has been shown that obese people who binge eat may stimulate baby fat cells to sprout to increase the number of fat cells they have.
Fats are found in foods such as butter, margarine, oils, fats, dripping, nuts and oil seeds. Research conducted indicates that good fats such as fish oils especially deep sea fish, olive oil, canola oil, avocado and nuts contain important fatty acids which if taken by people aged 65 plus reduced the risk of a fatal heart attack by 44%.  
Other names for fats include... Lard, animal shortening, coconut oil, palm oil, vegetable oil, butterfat, whole milk solids, copra, tallow, chocolate chips, shortening, margarine, cocoa butter.
Now lets have a look at the different types of fat. There are three types of fat to found in the diet.
Saturated fats - are found mainly in animal products and do the most damage and are the most related to the build-up of cholesterol in the arteries. . Research has indicated that saturated fats in the diet can increase LDL cholesterol levels in the blood, which is the unwanted cholesterol and should be avoided. The following foods contain this type of fat:
Meat
Dairy
Eggs
Cakes, biscuits and pastries
Monounsaturated fats - Monounsaturated fats help to decrease the cholesterol and LDL levels in the blood. The following foods contain this type of fat:
Olive Oil
Canola Oil
Peanut Oil
Polyunsaturated fats - Polyunsaturated fats in small quantities can help to decrease total cholesterol. Examples of polyunsaturated Fats - would be vegetable oil and palm oil.
As pointed out before, consuming fats is the major culprit that leads to fat being on the human body mainly because fats are high in calories. I recommended that people eat less than 20% of total their total calories from fat.
We also know that eating too much fat leads to health problems and weight-gain, but we do need some healthy fats in our diet. Fats are a source of soluble vitamins A, D and E.
Fats provide hormone production and skin health and protection of vital organs and insulation Too much fat in the diet however, can increase the risk of a number of lifestyle diseases that are common in the western world
So Please...
Limit the saturated fats in your diet - which includes butter, cream, full-fat dairy products, fatty meats, cakes, pastries and fried foods.
Choose lean meats where possible and trim visible fat and skin before cooking
Select low fat dairy products where possible
Be aware of the hidden fats in processed foods and foods high in salt
Choose liquid fats over solid fats e.g. olive and canola oil over butter
Include amounts of unsaturated or 'good fats' in your diet. Sources include fish, olive and canola oil, nuts and avocado
Also try to include the good omega-3 fats daily - fatty fish such as salmon, tuna, and sardines are good sources and try to eat three fish meals a week if you can.
Below is a list of fat substitutions that you can apply in your everyday diet whether it is at work, home, or dining out.
Current Food    Change to
Cheese - High fat types...
Cheddar and other hard cheeses.    Lower fat varieties e.g. Edam, Cottage, Mozzarella, Ricotta, Gouda.
Chips/French fries    Thick cut 'wedges' or oven baked chips
Chocolate    Eat in moderation and buy the best quality. Substitute jelly babies or other sugar treat.
Cream    Reduced fat cream, use low-fat yoghurt or evaporated skim milk.
Creamed Soups    Check label for fat, use clear soups.
Croissants, pastries    Bagels, bread rolls, finger buns.
Custard    Low fat custard
Doughnuts    Crumpets, plain scones, raisin loaf.
Ice Cream    Reduced fat Varieties.
Meat (beef, lamb, pork)    Lean beef, trim lamb, new pork or other 90%.  Fat free cuts/mince.
Muesli Bars    Check label for fat, buy breakfast bars, Power bars.
Pies    Reduced fat pies, use filo pastry
Potato Crisps    Pretzels
Salad dressings - Mayonnaise, French    Use vinegar or lemon juice
Savoury biscuits    Wheat crisp bread
Sweet biscuits    Plain biscuits wheat meal.
TV meals    Lower fat varieties (check label for fat).
There are many ways to achieving a reduced fat diet. Here are some examples:
Breakfast
·    If you like butter or margarine on toast, only have it on the last slice you eat.
·    If you don't feel like a solid breakfast, have a fruit smoothie.
·    Mix up your own cereal from two or three types and give your creation a
name.   
Lunch
·    If you eat lunch away from home, plan it the night before. Make sandwiches  
before you go to bed.   
·    Try some thick vegetable soup with a fresh bread roll to dip.
·    Invest in a cool bag to keep your lunch fresh.
Dinner
·    Try oven-baked potato wedges with a salsa topping.
·    Go for fresh pasta with a quick tomato and basil sauce.
·    for dessert, have a piece of fresh fruit with a yoghurt topping.
Snacks
·    Salsa dip with pretzels
·    Plain fruit loaf
·    Yoghurt
·    Vanilla dairy custard.
Before a workout
·    Small glass of fruit juice
·    Banana and Custard
·    Half a slice of toast with jam.
After a workout
·    Fruit/canned fruit
·    Wheat Bites
·    Rice cakes with honey.
At Work
·    On your desk - bottle of water or glass to use at the water dispenser.
·    In your desk - piece of fruit, small pull-top can of baked beans/creamed
corn/stewed fruit.
·    Bring a few ingredients from home to be combined at work.
·    Keep some cutlery where you work.
On a Plane
·    Order a special meal when you book your ticket. You'll usually get served
first.
·    Ask for an extra roll or two.
At the Hotel
·    Take your own favourite cereal and reduced fat milk.
·    Ask that the foods be removed from the snack bar. Eat your own low fat
nibbles.
Take-Aways
Burger Bar - Plain grilled burger, skim milk milkshake.
Pizza Parlour - Gourmet pizza with lots of veggies, go easy on the cheese.
Kebab House - A little meat with a lot of salad.
Sandwich Bar - Salad sandwiches/Rolls.
Club - A little meat, heaps of mashed/jacked potato and veggies, pasta/rice.
Indian - Lots of boiled rice, tikka, plain naan, dahl soup, raita.
Chinese - Lots of boiled rice, chop suey, steamed dishes, plain noodles.
Italian - Tomato-based dishes, plain bread.
Suggestions in General
1. Record your food intake to identify problem areas. E.g. emotional eating, unwanted hunger cravings, over-eating.    
2. Pay specific attention to the times when you over eat.
3. Try to avoid severe food restriction (like fasting, low calorie dieting).
4. When measuring your progress, monitor body fat levels, not weight
throw the scale out.
5. Aim for slow fat loss (one pound / week)

For tips on stress pimples and sweat pimples, visit the Pimple Marks website.

Related : lodge logic pre seasoned 9 quart dutch oven anolon advanced 12 inch 5 quart covered saute pan

Beef stew is one of those delicious and hearty meal that is determined the extreme relieve guaranteed to bring delight to the whole family. When you cook it through the pressure cooker, you will be amazed that the flavors are even intensified even if you cook it for just nearby 30 minutes. A customary beef stew method can take hours to simmer on the stove but with pressure cooker, it only requires less than 40 minutes. You will be rewarded with a tender and moist beef that is flavored with a thick savory warm sauce.

Start by cutting 1 and 1/2 pounds of beef into cubes. You can use the inexpensive cuts like chuck and the pressure cooker will take care of that. Cut carrots and potatoes about 4 pieces each into chunks. You will use need 1 small onion cut into wedges, 3 cloves of garlic and 3 stalks of celery cut into about 1" thick. Prepare 2 cups of beef stock for the liquid and you can also add 1 small size can of tomato sauce if you wish.

Beef Stew

Start cooking by adding nearby 2 tbsp of vegetable oil onto the bottom of the cooker. Once hot, saute the onion and garlic and start browning the beef. Once it is brown on both sides, add the liquid (beef stock and tomato sauce) and the cover securely with the lid. Once you hear the cooker sizzle or if the indicator valve says the pressure is build up already, set your timer to 20 minutes.

Once the timer is done, publish pressure either through self-operating publish or by running cold water on the lid. Add the rest of the vegetables and drop about 2 tbsp of Worcestershire sauce plus salt and pepper to taste. Cover it with the lid again and cook for nearby 15 minutes more.

Serve with brown rice or bread.

Relate Link calphalon unison sear nonstick 5 quart dutch oven

Is there an alternative cancer treatment? According to several sources, it is possible. Research has shown that there are gentle, non-toxic forms of treatment that actually work together.  They are in fact, synergistic. They help each other.
They address the four characteristics of every cancer. These four conditions must be corrected before anyone can get over cancer:

Author is a mother of three and has worked closely with doctors for the past 24 years

My Links : cuisinart chefs classic 10 piece cookware set

Typically a stew will be ready on the stove top, while a casserole may be done in the oven. Having said that, we tend to mix up the words nowadays, and in reality both of the methods are equally very nice. It doesn't matter if production a stew or simply a casserole, the two very leading factors are to give it a good deal of time, and not to use too much heat, otherwise it will dry out.

This formula comes from a small book that my mother had and dates from 1950. I often ate this dish when I was young and I still eat it today. It is a great relax food and breathtaking to eat when it's cold outside.

Beef Stew

1 chuck roast about
2 pounds without bones, cubed
1 cup of carrots, cut into large dices
1 cup of turnips, cut into large dices
1 large onion, coarsely chopped
4 cups potatoes cut into chunks
1 tablespoon of herbs de Provence

Coat the beef cubes with flour seasoned with salt and pepper and sauté in olive oil. Add 1 cup of boiling water and deglaze, then add 3 cups of water. Cover and cook for about 2 1 / 2 hours.

Add vegetables and cook for 1 hour. Add dough by the tablespoon on top of beef. Cover and cook for 1 hour.

Dumplings 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 1 cup milk

Sift flour with baking powder and salt, add milk and mix well to form a ball.

You can get ready the stew in develop (without the dumplings). simply let cool and place in airtight containers. It will keep for up to 3 days in the refrigerator or in the freezer for up to 2 months. You can then reheat on the stove top and walk with the dumplings.

I hope you will enjoy this formula as much as I do.

Relate Link kitchenaid gourmet essentials 10 pc. cookware set

Boeuf Bourguinon, aka Beef Burgundy, is a traditional French peasant dish that has worked its way up the culinary ladder and is finding its way into the hearts of Americans. Unfortunately imported Burgundies, although excellent, can at times be pricey and not something you necessarily want to dump liberally into your stew. Typically, chefs recommend that you cook with the same wine you are serving, which works well in the countryside of Burgundy, but how about here in the USA? A price conscious alternative is the domestic Oregon Pinot Noir.  Julia Child made the recipe for Beef Burgundy more accessible to Americans by printing an English version in her Mastering the Art of French Cooking and Oregon wineries have been making Pinot Noirs more accessible as well. Oregon is at the same latitude as the Burgundy region of France and has a similar climate, particularly the Willamette Valley. Pinot Noir grapes thrive in the cooler coastal climate of Oregon and have been gaining popularity and recognition in recent years.  In a 1980 Paris competition, an Oregon Pinot received second place among French wines, establishing it as a world class Pinot Noir producing region.

For more details, Please visit our site : http://www.decantedwines.com

Visit : all clad cop r chef 8 inch fry pan

Looking for a quick meal idea that you can put in order for your family when they get home from work or school or wherever it is that they are advent from? Here is a quick and easy slow cooker recipe that you can use to make a great meal for your family.

Beef Stew

Beef Stew

One of the most basic but most beloved slow cooker recipes that you can use to put in order a great tasting dish for your loved ones is beef stew. This particular recipe is one of the easiest to put in order and can be ready for the cooker in a matter of minutes. This means that you can get on with the other activities that you have planned for the day.

Here is what you will need in order to put in order beef stew in the slow cooker:

Beef roast
Celery
Carrots
Tomatoes
Potatoes
Beef Broth
Water

As you can see, there nothing else but isn't much to this recipe, but the end corollary is something that your family truly will enjoy especially when you use the slow cooker to put in order it.

When you've gathered up all of the ingredients, naturally add them to the slow cooker. Start by adding a small number of water first. Pour in adequate to make it a half inch deep.

Next, add a can of beef broth which usually comes in about a 16 oz. Can.

Prepare the beef roast and place it in the slow cooker, and then fill in around it with the remaining ingredients together with the chopped celery, carrots, tomatoes, and potatoes.

When all is ready, naturally turn the slow cooker on and allow the dish to cook at a low setting throughout the day. You can let this dish cook while you head off to work or do anyone it is that you usually do while the day.

At the end of the day when all of your family members are home and finding for something to eat, you can present them with this great tasting dinner. The roast should be fully cooked by then and so tender and moist that it will naturally fall apart when you poke it with a fork. Just season it to taste and serve, or serve it without seasoning it and leave that part up to everybody who is eating.

Slow cooker recipes are some of the easiest to prepare, but provide you with some of the most tasting dishes that your family can enjoy. Plus, they want limited prep time which makes your dinner making ready task much less demanding.

Relate Link farberware classic 10-piece cookware set calphalon unison nonstick 12 omelette pan

Understanding the best cuts of beef is essential if you are a steak lover. There is nothing more disappointing than to be presented with an inferior plate of beef when you are dining at a restaurant. If you have some knowledge about the beef you are eating and what cuts are best then you will be able to enjoy the finest cuts available. Similarly if you are going to have a barbeque you want to know what cuts are best for grilling and serving to your family.

Learn all about beef, steaks and the right cuts to use. If you want to know more about beef cuts and their uses visit our website.

See Also : stansport cast iron 6 piece cookware set cuisinart chef's classic stainless steel 10 piece simply calphalon nonstick 14 piece set

Easy Beef Stew is very beloved in European & Asian countries.These 3 recipes below, by only reading it, will make your mouth watered and a strong will to start cooking that quick beef stew recipes.

Herbed Beef Stew

Beef Stew

~1 1/2 Teaspoon of Garlic powder

~1 Can (6-oz.) of tomato paste

~1 Kg Beef stew meat cut into 1-inch cubes

~1 Lg of Onion chopped

~1 Lg of Green pepper chopped

~1 Packet of frosty corn kernels

~1 Packet of frosty green beans (10-oz.)

~1 Packet of frosty peas (10-oz.)

~1 Teaspoon of Dried basil

~1 Teaspoon of Dried oregano

~1 Teaspoon of Ground marjoram

~1 Teaspoon of Rosemary crushed

~1 To 2 teaspoons salt

~1/4 lb of Mushrooms sliced

~2 Bay leaves

~2 Can of Cubed peeled potatoes

~2 Can of Sliced carrots

~2 Table spoon of Cooking oil

~2 Teaspoon of Pepper

~3 Medium Tomatoes chopped

~3 Cup of Water

Herbed Beef Stew Instruction:

Cook the meat in a 'camp oven' or Dutch oven, wait till meat come to be brown.pour water, then add tomato paste, onion and finally seasoning. Cook and cover for about 1 and a half hour or just wait n look for the meat to be tender ( not all meat need steady cooking), mix in carrots, green pepper and potatoes, cook them for about 30 minutes, check if added water is needed. Mix and cook the ingredients left for about 20 added minutes.

Serves: 10 - 12 people.

Momma's Beef Stew

~1 1/2 lb of Beef stew meat

~1 Bay leaf

~1 Clove garlic minced

~1 cup of Red wine

~1 Medium onion minced

~1/2 can of Tomato sauce

~1/2 teaspoon of Oregano

~2 Carrots sliced

~3 tablespoon of wine vinegar

~4 Medium potatoes cubed

~4 tablespoon of Oil

~Salt and pepper to taste

Momma's Beef Stew Instructions :

Cook the garlic and onion in oil, with the irregularity of carrots and potatoes, put all things in a large pot and start cooking them. Cook the meat until it come to be tender to your taste for about 1 and half hour, don't forget to add potatoes and carrots after about 1 hours of cooking.

Serves: 6 people

Quick Beef Stew

~1 Bay leaf

~1 medium Onion, finely chopped

~1/2 Teaspoon of Salt

~1/4 Teaspoon of Celery salt

~1/8 Teaspoon of Pepper

~16 oz of Can tiny white potatoes and drained them

~2 Can of Beef gravy (recipe)

~2 Tablespoon of Vegetable oil

~2 To 3 Can cubed cooked beef

~8 oz Can green peas and drained

~8 oz of Can sliced carrots and drained them

Quick Beef Stew instruction:

Heat oil in Microwave Oven for 2 minutes with an thorough heat defiant recipient, for 3 minutes, add the onions and then mix the onion from time to time, after the 3 minutes add the carrots bay leaf, salt, potatoes, pepper, beef gravy, celery salt and beef, mix up 2 merge all the ingredients, heat all these in microwave oven for about 6-8 minutes, add salt and pepper accordingly to your taste, discard the bay leaf, finally add the peas in the microwave oven for about 2 - 3 minutes.

Serves: 4 people

Relate Link lodge logic pre seasoned 10

The food from South Africa is as diverse as the people that live there,   influenced by many countries and cultures over the centuries.  They have been able to combine all the great ingredients introduced to the country and making it their one, UNIQUE.  Nothing tastes as great as South African food!  Maybe I am just bias, but why not try it and judge for yourself.      
One big influence on the choice of food must be the two bordering oceans, the Atlantic and Indian.  Seafood plays a very important role in any diet and can be enjoyed in a great variety of ways.  Shell fish, rock lobster, crayfish, salt cod, kingklip and snoek (a pickled fish) are only a few of the great dishes enjoyed very often.  They can be served with onions, lemon butter, chilli peppers or a great curry.  The crayfish are best served braised with onions and chillies and snoek must be barbecued.
If you are looking for variety, you won't be disappointed!  South African cuisine caters for all and no matter what you prefer, you will find something on the menu to suit your taste.  The food is both elegant and glows with simplicity.  If you are looking for a main course and you are not a seafood lover, don't worry.  Look at the following choices and see what you like the look of.  
On the top of the menu is the great Afrikaner "hoenderpastei", or chicken pie, inspired by the British pastries, but totally different and unique.  This is a pastry pot, filled with chicken, sauce, bacon, green pepper and other "secret" ingredients with a pastry top, baked until light brown and crispy in a medium hot oven.  
If you are looking for lamb or beef, try the great bobotie from the Boere.  This is a great dish, inspired by spices from the Malay slaves with onions, raisons and topped with a custard, comprising of egg and milk.  This is usually served with yellow rice, banana, blatjang and coconut.  Make sure to include a great vegetable side dish.  
Maybe the warm sunshine is too inviting and you are looking to spend your days outside.  If you are, you should try a potjiekos, also a Boer dish.  Throwing all the ingredients in a cast iron pot, letting the vegetables cook in the meat's sauces for many, many hours.  You can bake a "potbrood" at the same time, by placing the dough in another cast iron pot over the coals.  
If the potjiekos isn't for you, why not try a braai (barbecue).  Put some "boerewors" (a great seasoned sausage made from beef), steak, sosaties (marinated meat on skewers) and braaidroodjies (toasted sandwiches) on the fire outside in your backyard.  This is the way to live!  Serve with potato salad and away you go.
Frikkadelle, basically small beef patties, are greatly seasoned and taste magnificent, being served with salads and vegetables.  If you are looking for very warm and comfort food, try a bredie.  The most popular is a tomato or water lily bredie or stew.  This is an all in one stew comprising of vegetables and mutton, with the juices from both, flavouring each other.  
Bunny chow (curry stuffed in a hollow out loaf of bread) and curries have become very popular because of the Indian influence and you can buy sweet, mild or hot curries, mostly serve with atjar (pickles) and blatjang.  Blatjang is chutney, and served with EVERYTHING.  All you have to do is cook local fruits with garlic, chilly peppers and onions to mention just a few ingredients.
Local vegetables and fruit play a very important role in the daily diet.  Tomatoes, potatoes, cabbage, mealies, green beans, sweet potatoes, spinach and pumpkin are the most loved by everyone.  Sweet potato and pampoenkoekies (little pumpkin cookies, or fritters) are greatly loved dishes, served with cinnamon sugar or a sweet syrup.  After your great main course, you have to enjoy desserts, snacks and drinks, but that will be discussed in the next article.   
To be a guest in a South African home is a great experience.  They pride themselves on hospitality, making sure you are well fed, making you feel at home at all times and creating an everlasting experience you will never, ever forget.

To read about halloween party food and food for constipation, visit the Healthy Food Tips site.

Tags : circulon 2 10 piece cookware set breville sk500xl ikon cordless 1.7 liter stainless

Beef and broccoli stew is a great winter dinner, it's very filling and goes great with some brown rice. This method will serve 4

Ingredients

Beef Stew

450g of organic topside steak 4 tablespoons of organic olive oil 1/4 teaspoon of freshly ground black pepper 1/4 teaspoon of cayenne pepper 2 organic onions cut into wedges 1 clove of crushed organic garlic 1 tablespoon of fresh, grated organic ginger 1/4 a cup of salt reduced soy sauce 3 cups of salt reduced beef stock 3 organic carrots cut into thin sticks 2 cups of organic broccoli florets (or booster broccoli florets) 2 tablespoons of cornflour

Method

Heat the oil in a large saucepan over high heat. Season the beef with the black and cayenne pepper, add the beef to the saucepan and fry until brown, take the beef out and place it on a bowl to the side. Add the onions to the saucepan and cook until lightly browned. Stir in the garlic and ginger then cook until you can smell the garlic and ginger (around 1-2 minuets). Add the soy sauce and stock then bring these to the boil. sacrifice the heat and add the carrots and broccoli, then cook until the carrots are crisp but tender, this should take about 10 minuets. Add the beef and any juices to the saucepan. Mix the cornflour with 2 tablespoons of water in a small bowl then add it to the stew and cook until thickened, about 3-5 minuets.

Serve whether on its own or with a some brown rice, enjoy.

Relate Link calphalon unison nonstick 8 omelette pan all clad copper core 14 piece cookware set le creuset oval french oven

Herbs and spices are not only useful for adding flavor and depth to food, but are also being researched for their uses in promoting good health.
Knowing how to use fresh herbs and spices appropriately in cooking has always been a sign of a good chef, but new research shows that not only do herbs and spices make food taste better for help visit www.chef-123.com, but they may also make food better for you. Possible therapeutic uses for a wide-range of cooking herbs and spices are being diligently researched around the world. Most of this research is focused around three areas: antioxidant level, anti-microbial effect, and antiviral effect. Research has not, in most cases, been conclusive enough to recommend that any one herb or spice be focused on. Scientists are recommending, however, that we work a variety of herbs and spiced into our well-balanced diets. Now, more than ever, it is important to explore the full-range of uses for fresh herbs and spices in your own cooking. Included here is information about ten of the most commonly used herbs and spices.
Basil is believed to contain both antibacterial and anti-inflammatory properties. Some research has shown that basil may also aid in the reduction of cholesterol levels. The most commonly used form of basil is “sweet basil”, although many other varieties are available. Basil has a flavor reminiscent of licorice or cloves and is often found in pasta dishes, as it pairs well with garlic and tomatoes, making it very popular in Mediterranean cuisine. Basil is also good with fish, roasted lamb, chicken, duck, goose, legumes, and eggs. Basil’s flavor intensifies with cooking.
Cayenne Pepper contains a high level of antioxidants and is believed to help fight infection, boost circulation, aid digestions, and boost metabolism. Interestingly, some researchers believe that this hot pepper can fight pain. Cayenne pepper is often labeled as “red pepper”, and it is a very pungent spice – a little bit goes a very long way. This spice is usually used in ethnic dishes, especially in Mexican and Thai meals.
Cilantro has been suggested to help aid digestion and to remove toxic metals from the body. Cilantro has a “citrus like” flavor that is often described as “sharp” or “tangy”, and is most often found in Mexican and Asian dishes including salsa, guacamole, salads and some cold soups. Cilantro should not be exposed to heat, and is best used with raw foods.
Cinnamon has been cited as an anti-inflammatory and anti-microbial plant. Cinnamon is also believed by some to lower blood sugar levels and to reduce cholesterol and triglyceride levels. Cinnamon is usually associated with pastries and other sweets, but also pairs well with lamb and spicy dishes.
Fennel contains a high level of antioxidants, is believed to act as a digestive aid, and may have anti-inflammatory properties. Fennel seeds can often be found in Italian stews or sausages and rubbed on pork and chicken, it’s ground seeds can be used in baked goods, and the bulbous stalk is used as a vegetable and is often roasted with other vegetables, braised with meat, or eaten raw. Fennel is often described as having a flavor similar to that of anise.
Garlic is believed to build immunity through anti-microbial means, to protect against gastrointestinal and colorectal cancers, and to possibly aid in the prevention of cardiovascular disease by decreasing cholesterol levels and blood pressure. Garlic can be used in a wide range of food items including soups and stews, sauces, shellfish containing dishes, marinades and salad dressings.
Ginger is believed to act as an anti-inflammatory and to aid in circulation. Ginger is also popularly believed to calm an upset stomach, hence the common advice to drink gingerale when you are suffering with stomach problems. Researchers have recently begun to study ginger for its possible pain-relieving properties. Ginger has a peppery and slightly sweet flavor, and is often used in Asian and Indian cuisines and added to stir-fries, curries, root vegetable soups, marinades, chicken and beef dishes and some salad dressings.
Peppermint contains a high level of antioxidants and is well known as a stomach soother. Peppermint is also believed to contain antiviral, antiallergenic and anti-microbial substances. Peppermint is also being studied for it’s possible use as an analgesic, or pain reliever for help visit www.150-venison-recipes.com. Fresh peppermint is commonly used in gazpacho, fruit compotes, dishes containing carrots and peas, desserts containing strawberries, and salads. Peppermint oil is commonly used in the preparation of sweets and candies.
Rosemary contains a high level of antioxidants, is believed to contain anti-inflammatory compounds, and possibly helps improve memory function. The flavor of rosemary is often correlated with lemon or pine. Rosemary is often used in dishes containing potatoes and squash, egg dishes, and with meat and fish (particularly lamb). Rosemary is often added to stews, but is removed once its flavor has been imparted on the dish.
Thyme is believed to have immune enhancing properties and to act as an antispasmodic. Thyme is most often used in stews and soups. Thyme is extremely versatile and goes well with most dishes containing meat, poultry, fish, shellfish, or vegetables.

www.breakfasts-recipes.com



www.cat-head-biscuit.com

Friends Link : cuisinart chefs classic 10 piece cookware set all clad stainless 7 piece cookware set circulon infinite circulon 10 piece cookware set

Today, more and more citizen are production great use of their crockpots while cooking meals for themselves or for their families. Using your crockpot to make meals and snacks for your family is a real time saver either you work away from home or not. When you make use of your crockpot, you simply add the ingredients you need for the recipe and then cover with the lid. You set the heating temperature and then you let it cook for the estimate of time needed to blend the flavors and cook the ingredients until they are tender and delicious.

If you are ready to save time in the kitchen and still make a mouthwatering meal that will satisfy you and your family, you might like to learn how to make these two easy crockpot beef stew recipes.

Beef Stew

Recipe for Crockpot Hamburger Stew

What You Need
1 pound hamburger or ground beef 1 Tablespoon seasoning salt 3 cups water 3 sliced carrots 2 cubes beef bouillon 2 chopped onions 1 box mixed freezing vegetables 10 ounce 1 ½ cups canned tomato ½ teaspoon pepper

How to Make It

Mix the pound of hamburger or ground beef with the seasoning salt and join well. Using a large saucepan or skillet, brown the meat over a medium high heat. Cook until done and then drain the oils off of the meat.

Add the 3 cups water to the crockpot and set the heating temperature to low. Add the sliced carrots, the beef bouillon, chopped onions, mixed freezing vegetables, canned tomatoes, and pepper. Stir to join while melting the beef bouillon.

After cooking the meat in the skillet or saucepan and draining the oils off the meat, add the browned seasoned hamburger or ground beef to the crockpot. Cook on low heat for about 10 to 12 hours. Of you prefer you can also cook on a high heat setting for about 5 to 6 hours or until the vegetables are tender.

Recipe for Crockpot Steak and Mushroom Gravy

What You Need
½ cup flour ¼ teaspoon salt ¼ teaspoon pepper 3 pounds cubes steak ¼ cup water 1 can cream of mushroom soup 10 ounce 1 can drained sliced mushrooms 4 ounce ¼ teaspoon garlic salt

How to Make It

Mix together the flour, salt and pepper and join well. Add the steak cubes; roll in flour blend to cover meat completely. Set aside until needed.

Set the crockpot on the bottom setting. Into a medium size mixing bowl you will add the water, cream of mushroom soup, the drained sliced mushrooms, and garlic salt. Stir to join well. Place the floured steak cubes into the crockpot and then pour the mushroom gravy blend over the floured steak. Cover and then cook for about 6 to 8 hours on low. If you are in a hurry, you can also cook the dish on high for about 3 to 4 hours. After cooking serve over a bed of rice or pasta noodles.

Relate Link kitchenaid 12 inch cast iron grill pan calphalon unison sear nonstick 5 quart dutch oven

Watch out for the invasion of the Lebanese food. Rich pastries, milk cakes, ground mutton in rice with lots of tomatoes, and tabbouleh are among the local favorites of the locals in the US, miles away from the Lebanese soil. The health conscious troop to restaurants with these specialties and the number of satisfied patrons are increasing.
Spaghetti Aside, There’s Hot Stuff Cooking
In a Lebanese restaurant, discover people milling for vegetarian specials. For meat lovers, there’s the mutton and beef served up in style and with the tastiest of flavors. There’s fish cooked in a special way. You’ll want more of the same in your next stop. For those with a sweet tooth, there are pastries stuffed with walnuts and almonds that will delight even the most persnickety of old maids.
What is a Lebanese specialty? Every meal is a balanced one. Expect fresh vegetables, stews, and salads. Ask for the Mezze or Maza. You’ll have a king’s meal of appetizers, cheeses, olives, and pita bread. By itself, this concoction is already a splendid one, especially when downed with a bottle of Muskar White.
Aside from the fusion of various spices that produce the distinctive and delightful dishes, the cook is a friendly fellow who does not run out of stories to tell while he shows off rows of bottled pickles, olives, nuts, grain, herbs and spices, and piquant cheeses made from goats milk. The cuisine does not focus on sauces, but on herbs and spices. That makes their food different from a host of other cusines.
There is a colorful array of fresh vegetables – zucchini, cabbage, artichokes, potatoes, carrots, and much more. Everything in the kitchen is used up from the mutton and beef bones. These are boiled for soup stock; excess meat is ground and even the surplus bread is toasted and recreated to reappear in an exciting new dish. Nothing is wasted in the Lebanese kitchen.
Biblical Food and Wine
Lebanese heritage can be traced back to biblical times, and even farther back. The bible mentions of bread and wine celebrated by the Jews in a foreign land – that was and is Lebanon. And for centuries, their culinary expertise was famous throughout the Mediterranean.
The wines of Lebanon are produced by vast fields of different grape varieties to produce different wines. The fame of the wines was even used to honor a person “his fame shall be like the wine of Lebanon.” (Hosea 14:8).
It is not surprising that the Lebanese are famed for their warm hospitality. Go to a Lebanese restaurant and you will savor the warmth and good cheer. The cook will go out to greet you (that’s why you’ll love him) and perhaps you’ll be offered glass of wine and some tidbits on the house.
Get News and Good Food
If you are a Lebanese in foreign soil, you will not want for the latest news from Lebanon. Some restaurants offer the latest newspaper from which you can keep abreast of the goings on back home.
You can chat up the tavern owner and his sons and daughters and feel like you have never left your homeland. The hospitality extends to all people who drop in any of the quaint restaurants proudly offering the best there is in Lebanese cuisine. With such great food, you will really adore the cook.

Did you find this article useful? For more useful tips and hints, points to ponder and keep in mind, techniques, and insights pertaining to credit card, do please browse for more information at our websites.
http://www.yoursgoogleincome.com

http://www.freeearningtip.com

My Links : all clad stainless steel 10 piece cookware set cuisinart multiclad unlimited 12 piece cookware all clad stainless 7 piece cookware set

I've been using this beef stew formula since 1982 and have never found someone else to rival it. The timing of adding each type of vegetable is one of the things that make this beef stew special. Be sure to follow the formula and don't add the ingredients all at once. If done correctly, the potatoes and peas will be perfectly cooked straight through and not the least bit mushy. The celery and carrots will be slightly crunchy for a pleasing blend of textures.

At my house, this formula is affectionately called "Invisible Stew". When our son was a small child, my husband and I told him that he would turn imperceptible if he ate all of his stew. It worked like a charm! After he emptied his complete bowl of stew, we couldn't see him for at least 30 minutes. Those were fun times. More than twenty years later, he still comes around and asks me to make imperceptible Stew.

Beef Stew

Favorite Beef Stew

Ingredients:

2 pounds stew beef, cut into 1 inch chunks
3 tablespoons oil
1 medium onion, chopped
1/2 clove garlic, minced
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
4 cubes beef bouillon
4 cups water
4 cups potatoes, cut into 3/4 inch pieces
2 cups carrots, cut into 3/4 inch pieces
1 cup celery, cut diagonally into 1/2 inch pieces
1 cup freezing peas

Preparation:

1. Heat the oil in a 4 quart sauce pot or dutch oven. Add beef and brown lightly. Take off beef and set aside, production sure the oil remains in the pot.

2. Add garlic and onion to oil in the pot. Cook until the onion is clear.

3. Add flour and stir into the oil and onion mixture. Brown lightly.

4. Return beef to the pot. Add 1/2 cup water and stir until smooth. Add Worcestershire sauce, bouillon, salt, pepper and remaining 3 1/2 cups water. Stir and cook until the broth forms a thin gravy.

5. Reduce heat and simmer beef in gravy for 30 minutes.

6. Return pot to medium-low heat. Add potatoes and carrots and cook for an added 10 minutes.

7. Add celery and cook for an added 5 minutes.

8. Add freezing peas and cook for 5 more minutes. Serve hot.

Relate Link kirkland signature 15 piece hard anodized calphalon unison nonstick 10 piece cookware set anolon advanced bronze collection 10 piece set

The sage herbs you cook with in the kitchen also a makes a delicious addition to dry gardens. They grow to a height of three feet tall and almost as wide.  The stems are square and woody, usually covers with short hairs.  All parts of this grayish green plant are aromatic.  Salvia leaves are long and thin, up to 4 inches long and 1/2 inch across.  They are crinkly, fragrant and sticky and can be used in cooking either fresh or dried. Culinary Sage or salvia officinalis is native to the Mediterranean region, making it a perfect plant for dry gardens.  Sage grows in full sun to partial, dappled shade, and are hardy to about 20 degrees.

Laura Zinkan is a writer in California. Drop by her southern California gardening blog at http://thegardenpages.blogspot.com to read the latest plant profiles and find out what's flowering now. She also cooks up http://www.MomsRetro.com where you can find retro decor and kitchen tips for busy cooks.  Copyright 2010 by Laura Zinkan. Article may be reprinted if author credit is given with a website link.  All rights reserved.

Recommend : calphalon contemporary nonstick anolon advanced 12 inch 5 quart covered saute pan anolon ultra clad 12 covered deep skillet

In the early years of Texas statehood, Tejanos (Texans of Hispanic descent) made a beef stew similar to this carne guisada (literally means "meat in gravy"). The only dissimilarity was that the word "carne" (meat) was not included in the name or very often, nor was it found in the pot either.

Carne guisada has some similarities to chili. The biggest dissimilarity is that the meat is the star in the guisada, while the chile peppers, and their combinations, are emphasized in chili.

Beef Stew

This uncomplicated beef stew, as well as other similar versions of carne guisada, are found in many Texas and Tex-Mex restaurants today. Although most carne guisada recipes call for the pot to be cooked on the stove top, this beef stew is slow-cooked, or baked, in the oven. This results in the meat being more tender. The results of whether formula should be a very thick stew, without much liquid.

Carne guidada can be served in a bowl by itself, or used as a filling for soft tacos, inside whether corn or flour tortillas. It is carefully one of the "comfort foods" of Texas and Tex-Mex cooking, and remains a beloved of these cuisines today.

Ingredients:

1 1/2 pounds beef chuck roast, cut in bite-size pieces

2 tablespoons all-purpose flour

1 vegetable tablespoon oil

1 medium onion, chopped

3 celery stalks, chopped

2 fresh jalapenos, minced

1 1/2 cups unsalted beef stock

1 tablespoon tomato paste

2 teaspoons ground cumin

1/2 teaspoon good chile powder

Directions:

Preheat the oven to 350 degrees F. Lightly dust the meat pieces with the flour. Heat the oil over high heat, in a Dutch oven or large skillet. Brown the flour-dusted meat quickly. Add all remaining ingredients, and simmer on the stove for about five minutes.

Cover the Dutch oven or skillet, and place it in the oven. Bake for about 2 hours. By this time the meat should fall apart at the touch. Serve immediately.

anolon advanced bronze collection 10 piece set calphalon unison sear nonstick 5 quart dutch oven

When the cold weather comes creeping in, one of the first foods we go in search of is something warm and savory; a dish that you can leave in the pot or slow cooker all day and munch on whenever you're peckish. Soups, stews, and chili are on the top of the list for such dishes, as they are both hardy and deliciously warm! In this article we have a few recipes that are bound to add a little warmth to the winter months ahead.

If you're looking for recipes, take a look at the Platinum Recipes Collection. The Platinum Recipes Collection is the Internet's Most Comprehensive Recipes Collection.

Thanks To : cuisinart multiclad unlimited 12 piece cookware all clad stainless 7 piece cookware set anolon advanced bronze 10 piece cookware set

The best way to tenderize a steak is to show it some love. You do not need to tenderize all cuts of beef, the best parts are already as tender as the will get. It in general depends on how you like your steaks cooked and which recipe you are using to put in order them. Take Cuts like porterhouse and filet Mignon. These cuts are tender to start with and do not need any extra beating and they will not need to marinate for hours.

Sirloin and New York strip are the cuts of meat they may require a bit of tenderizing. This recipe is both a great dish and mini policy about tenderizing meats. Let's get started.

Beef Stew

Ingredients

2 12 oz. New York strip steaks 1 tablespoons kosher salt 1 lemon, freshly squeezed 1-cup Worcestershire sauce 2 garlic gloves, grated Directions:

Using a meat mallet on your cuts of meat will help to tenderize them. Use the spiky side first to break apart the fibers, and then use the flat side to give it a desirable texture.

Next, you place the steaks in a shallow pan. In a small bowl you mix the remaining ingredients. Grating the garlic will issue the juices from the garlic and not give you big pieces in your marinade.

Pour them over the steaks and cover. Refrigerate for at least 2 hours, turning once.   Once your steaks are marinated, it is time for cooking. Place the steaks in a shallow skillet with adequate extra virgin olive oil to coat the bottom of the pan. Cook your steaks until you desire and serve immediately.

Extra Tips

Steaks can be a highlight to any romantic dinner or outdoor celebration. The best way to tenderize a steak is the marinade. Adding acidity to a marinade helps to break down the steaks fibers and make it more tender. You can do this by using lemon or lime juice, pineapple juice, wines, vinegars or with fruit. The easiest way to tenderize a steak is to use a meat mallet and work the steak until you reach a desired texture.

Overcooking a piece of steak will dry it out and generate an undesirable texture.

A steak must be cooked properly and according to its size. Grilling a steak that is thin may result in less meat that you started with. Pan searing may be the way to go. Also letting a steak rest after it is removed from the fire will give it a exquisite finish.

kitchenaid gourmet distinctions 16 1 2 inch anolon advanced 12 piece cookware set all american 921 pressure cooker

Provence has its share of Michelin-starred chefs, but great food is by no means the preserve of the rich. The true cuisine is rustic: soupe au pistou, rabbit, brandade (salt cod), sweetbreads, pig's feet, tripe, and stews made from beef, wild boar (sanglier), or bull (taureau) have their roots in peasant cooking.



Meals often begin with pastis, an anise-flavored liquor diluted with water. The aperitif is served with olives or with inky tapenade, a spread of anchovies and black olives. Then come the vegetable tarts, pizzas, simply prepared Mediterranean and Alpine fish, and soups especially aigo-boulido (garlic), fish soup, and pistou, a hearty vegetable soup flavoured with basil and garlic that have won Provence admirers around the world.



Cooking styles depend on the season. In winter, locals favour slow-cooked stews and roasts and cook in the fireplace. In summer, meats and vegetables are wood-grilled, with grapevine cuttings or rosemary branches tossed onto the fire. Red-wine reductions and seasoned herb butters let the flavours of the fresh ingredients.



Provence seems like one great vineyard, and every region has its own wines (Les Coteaux des Baux, Côtes du Luberon, etc.). The Southern Rhône is home to some of the finest wines in the world, including Châteauneuf-du-Pape, Vacqueras, and Gigondas, along with the lesser-known Tavel and Lirac. East of Orange you'll find fortified wines such as Muscat de Beaumes-de-Venise.



If you ask somebody to define Provence it does seem like everyone's got an opinion. It has six distinct departments: the Bouches-du-Rhône, the Vaucluse, the Var, the Alpes de Haute-Provence, the Hautes-Alpes, and the Alpes-Maritimes. Within each department are specific regions: The Vaucluse has the Luberon, for instance.



Everywhere you go, you can experience food and wine at its source. The Provence's people are truly blessed by the flavour and freshness of their sun-drenched cuisine.

To sample this excellent cuisine visit one of the many villas in Provence. Please go to James Villa Holidays for a wide selection of Provence Villas.

My Links : cuisinart multiclad unlimited 12 piece cookware kitchenaid gourmet distinctions 10 piece set all clad master chef 2 14 piece cookware set

So what the heck, you might be asking, is "champ"? Champ (or in some areas the dish is called "poundies") is an Irish mashed potato dish that includes chopped green onions. It is served piled high with a well in the center full of melted butter. The dish is eaten from the edge with each bite dipped in the melted butter. It is often eaten as a side dish for lamb stew. I have based my recipes for lamb stew and champ on authentic Irish recipes. If you feel you must, you can substitute beef round steak for the lamb.

Ingredients:

Beef Stew

2 tbsp. Canola oil

2.5 lb. Lamb (shoulder or stewing meat), cut off of bone, trimmed of fat and cubed

1 bottle (12 oz.) Guinness extra stout

1 (14 oz.) can beef broth

1 (8 oz.) can tomato sauce

16 oz. Fresh white mushrooms, stems removed and halved

1.5 cup diced onion

1.5 cup sliced celery

1 cup milk

1/4 cup flour

1 tsp. Salt

1/2 tsp. Coarsely ground black pepper

1/4 tsp. Dried thyme

Instructions:

In a large, deep skillet, heat the oil and then add the lamb. Brown the lamb meat well and then add the stout, the tomato sauce, the beef broth, the salt, the pepper, the thyme, the celery and the onions. Cover and simmer for 45 minutes, stirring occasionally. Add the mushrooms and simmer for other 15 minutes, or until lamb and vegetables are tender. Add the flour to the milk and mix thoroughly. Blend into stew and bring the stew back to a low boil. Continue to cook for a couple of minutes, stirring until stew is thickened. Tastes great with a piece of sheepherder bread (to soak up some of the gravy) and a side of champ (see method below). Serves 4 to 6.

Champ

Ingredients:

2 pounds red potatoes, scrubbed (but not peeled) and diced

1/2 cup milk

1/2 cup green onions, chopped

2 tablespoons of butter (and fullness of extra butter as a condiment)

1/4 tsp. Salt

1/4 tsp. Lawry's® seasoned pepper (or black pepper)

Instructions:

Cook the potatoes in boiling water until tender. Simmer the milk and onions for about 5 minutes. Strain the potatoes and mash wholly and add the 2 tablespoons of butter, the salt, the seasoned pepper and the milk and onion mixture. In an private dish or bowl for each serving, pile the potatoes high, place a scoop of butter in the center to melt. Eat the champ from the outside, dipping each spoonful in the well of butter in the center. Serves 4 to 6.

Copyright © 2007 Lee Griffith. All proprietary reserved.

all clad copper core 12 inch chefs pan farberware classic 10-piece cookware set kirkland signature 15 piece hard anodized

Can you believe that an independent Sicily would rank seventh in the world when it comes to wine production? Again and again I was forced to strike suggested wines off the list because they aren't available in North America, at least not yet. So maybe you should plan a trip to this lovely, distinctive island and get local treats that just don't make it to North America such as Sicilian ices made from the snows of Mount Etna. Sicilian wine is meant for food. I still remember bringing a $40 bottle to my wine class a few years ago. Nobody, including me, was impressed. They didn't even finish the bottle, and so I had a single, small serving left. I brought the wine home and paired it with slow-cooked beef ribs. How do you say ooh-la-la in Italian?



Levi Reiss has authored or co-authored ten computer and Internet books, but definitely prefers drinking fine French, German, or other wine. He teaches classes in computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of $10 wines and new sections writing about and tasting organic and kosher wines. Visit his Italian wine website www.theitalianwineconnection.com .

Visit : simply calphalon nonstick 14 piece set calphalon unison nonstick 10 piece cookware set cuisinart multiclad pro 12 piece set

If you haven't used your crock pot recently, its time to pull it out of the cupboard. Crock pots are perfect for those busy weeknights. Here are 3 distinct chili recipes for a chilly evening.

Mom's popular Chili

Beef Stew

1 pound ground beef ; browned, drained

1 can pork and beans

1 can chili beans

1 quarterly can tomato sauce

1 teaspoon cumin

1 teaspoon chili powder

Red pepper ; to taste

Salt ; to taste

Mix all ingredients in crock pot. Cook on Low for 3 to 4 hours.

Navajo Beef And Chile Stew

3 pound lean beef stew meat ; cut 3/4 " cubes

1 large onion, chopped

2 garlic cloves, minced

1 can ready-cut tomatoes with juice - (14 1/2 oz)

1 can diced green chiles - (7 oz) drained

1 can whole-kernel corn - (8 1/2 oz) undrained

1 teaspoons dried oregano leaves, crushed

1 teaspoon ground cumin

1 teaspoon salt

1 teaspoon ground red pepper

2 tablespoon yellow cornmeal

Combine all ingredients, except cornmeal, in a slow cooker, mixing well. Cover and cook on Low for 7 to 8 hours or until meat is tender.

20 Minutes before serving:

Turn operate to High. Stir in cornmeal. Cover and cook on High 20 to 25 minutes.

No-Bean Chili

2 pounds ground beef

(or cubed lean stew beef)

1 can tomato sauce - (8 oz)

1 can tomato paste - (6 oz)

1 can stewed tomatoes - (16 oz) ; (optional)

2 tablespoon chili powder

1 teaspoons salt

1 teaspoon hot pepper sauce ; or more

Combine all ingredients in slow cooker. Cover and cook on Low for 8 to 10 hours. (Add a can of your popular beans if you wish, but then it wouldn't be No-Bean Chilli.)

This recipe yields 4 to 6 servings.

all clad copper core 10 fry pan kitchenaid 12 inch cast iron grill pan simply calphalon nonstick 12 inch jumbo fryer

Daubes, or long-cooked stews, are common all through Province and the area of Wonderful. Beef and lamb are typically utilized, but so are sport and domestic fowl. This recipe comes from Franck Cerutti, owner-chef of Don Camillo in Good, in which genuine neighborhood cooking is presented in a refined but not sissified type. To accompany it, serve polenta or gnocchi tossed with butter and Parmigiano-Reggiano.
Elements needed:
ten duck legs
Extra-virgin olive oil
Butter
forty one carrots, diced
2 onions, chopped
four shallots, chopped
forty one stalks celery, diced
one tablespoon flour
1 (750-milliliter) bottle dry red wine
two to 3 sprigs refreshing thyme
a couple of to three sprigs clean rosemary
a couple of bay leaves
2 sprigs refreshing thyme
half a dozen juniper berries
Salt
Freshly ground pepper
one tablespoon glace de viande, optional
Process:
o Cut duck legs in 50 percent lengthwise. Place lots of oil and butter in significant heavy-bottomed pot and cook dinner gradually in batches, turning frequently until frivolously browned on all sides.
o Return all cooked duck pieces to pot. Include carrots, onions, shallots and celery. Improve warmth and prepare dinner five minutes, stirring usually.
o Flip all components out of pan into colander. Let drain five to 10 minutes. Area components in significant terracotta or glass baking dish that can be covered. Sprinkle flour over components and stir until eventually it disappears. Include wine, thyme, rosemary, bay leaves and juniper berries. Season to style with sodium and pepper. Cover tightly and bake at 325 degrees, without lifting lid, a couple of hours.
o When daube is completed, stir in glace de viande. Serve three parts per particular person. There will be 2 items left more than for individuals who want seconds.
o Tends to make six servings.
Every single serving includes about:
658 energy;
206 mg sodium;
93 mg cholesterol;
fifty two grams extra fat;
13 grams carbohydrates;
thirteen grams protein;
.82 gram fiber.More info of mediterranean dietMediterranean Diet plan Recipe - Daube De Cuisse De Canard

Adminstrator

Related : le creuset enameled cast iron 9 skillet cuisinart multiclad unlimited 12 piece cookware

Sometimes, you just want to mix up something certainly quick and then just pop it in the oven to bake gently while you are doing other things. You can learn how to make a beef stew in the oven and cook it on a low setting so you do not overheat the kitchen or the whole house when you use this recipe. It uses some of the simplest of ingredients to make a mouthwatering stew that just about whatever will enjoy.

One of the ingredients you will use is a large can of tomato juice; you can also use other types of vegetable juice if you like. However, along with it in this method certainly makes the gravy part of the beef stew. It is a exiguous cooking shortcut that reduces the need for other types of tomato products such as tomato paste or tomato sauce to be included in the dish.

Beef Stew

Of course, you can all the time adapt it to suit your cravings. For instance, adding some chopped or sliced mushrooms will also add to the great blending of flavors if you prefer to add them. When you are making your own homemade beef stew you can all the time add something you like or even take out something you do not want to eat.

Another great thing about this particular method is that you can also join all the ingredients for making beef stew in the oven and make it in the crockpot or slow-cooker too. However, while cooking it in the crockpot; you will need to set the timer for about 6 to 8 hours or until done on a medium heat setting.

Recipe for Oven Beef Stew

What You Need

1 Tablespoon sugar 1 Tablespoon flour 1 ½ teaspoon salt ½ teaspoon pepper ¼ teaspoon oregano 1 crushed cube beef bouillon 1 can tomato juice 32 ounce 2 pounds cubed stew beef 3 crushed garlic cloves 1 thinly sliced onion 1 sliced celery stalk 4 sliced carrots 4 cubed potatoes

How to Make It

Rinse and drain the water away from all the vegetables and then cut, slice or chop them into 1 inch bite size pieces accordingly. Set aside until needed. Chop the stew beef meat into bite size cubes of about 1 inch pieces. Set aside until needed.

Preheat your oven to 250 degrees Fahrenheit.

Using a deep dish casserole dish you will add the sugar, flour, salt, pepper, oregano and crushed cube beef bouillon. Stir well to combine. gently stir in the tomato juice and mix well.

Add the crushed garlic cloves, thinly sliced onion, sliced celery stalk, sliced carrots and cubed potatoes. Stir to join and then stir in the beef stew cubes. Cover and place in the preheated oven for about 4 to 5 hours or until the meat and vegetables are tender and done.

kitchenaid gourmet essentials 10 pc. cookware set

A dutch oven is one of the best pots you will ever own. Generally speaking, these are made out of cast iron and have a tight fitting lid. They hold heat very well because they generally have much thicker sides than a traditional pot would. They have been popular for hundreds of years, as many ships use them to cook their meals while they are out to sea. This guideline will focus on three ways to use a dutch oven. If you have decided that you would like to purchase one, check out stores like Bed Bath and Beyond and ShoppersChoice.com.

Stephen Thiele is a freelance writer for <a href="http://www.ultimatecoupons.com/">UltimateCoupons.com</a>

Related : cuisinart multiclad unlimited 4 quart saucepan stansport cast iron 6 piece cookware set anolon ultra clad 12 covered deep skillet

Think of Goulash as a kind of casserole dish where pieces of choice braised steak/beef stew moderately in a casserole dish for a few hours. Still in Hungary, where the dish is originally from, there is that distinctive dish called Goulash but in other countries, it can be determined a type of casserole dish and this is perhaps a good way to view the dish called Goulash. Originally, it may have been more a stew or a heavy type of soup but the basic belief behind Goulash can be used to make a distinctive casserole-like dish.

Goulash is a Hungarian dish but you can use the basic belief of a Goulash and make it into a version that suits you. In the original Hungarian version, the meat is cut into chunks but you can make your cuts more cube-like. The kind of meat is leading for a goulash and it is wise to choose a good braised beef, a nice beef/steak convenient for casseroles. Ingredients like sliced onions, red peppers and garlic are added to make the Goulash. There is also the Pimenton or Paprika. There are also the herbs like bay leaf and thyme. And then it is suggested that flour or cornstarch is used to thicken this casserole-like dish. There is a recommendation that tomatoes can be used and a tomato texture would positively be interesting. Still the use of tomatoes do not seem to have been used in the original Hungarian version. Tomatoes were not or are not used in the original Hungarian dish so it is your own version you would be making.

Beef Stew

Heat the oil until it is approximately sizzling. Then put the braised beef in. This is a recommended way of cooking the braised beef which will then be later put in the casserole to cook slowly. With the beef in the hot oil, take out when it is a nice brownish texture. Cook the chopped onions for 5-6 minutes. Then you can put the beef pieces back and start adding the ingredients. Add the flour and pimenton. (It is advised sometimes to use a tbsp of moderately smoked pimenton and then a tbsp of hot pimenton. Yes, it can be noted how pimenton can be hot smoked and then moderately smoked. You are adding pimenton to the dish as if to get a convenient blend of pimenton. You are aiming to get the right hotness for the dish, the right texture and feel and you are using a hot smoked pimenton as well as moderately smoked pimenton. )

Stir the blend and add the bay leaves and the chopped tomatoes. Then cover the casserole tightly and cook in the oven for 2 ½ hours. You stir in the chopped red peppers approximately a half hour before the end ( having removed the seeds and pith).

The peppers add to the pungency of the dish, and the pimenton has already of procedure been added. For two slow hours, the pimention is blending with the braised beef, as well as the flour, onions and garlic. Note the mix of garlic and pimenton. This is an involving mix for a stewy dish like goulash and then there were the chopped tomatoes...and the flour, as mentioned, was added to give the dish a rich soupy texture.

At the end, cream can be used over the goulash or maybe you can add your own touch like some chopped tomatoes or pimenton.

anolon advanced bronze 12 inch covered farberware classic 10-piece cookware set all clad master che'f 2 14 piece cookware set

Brrr…those winter nights are closing in! You can fight them off, though, if you have the right tools to hand. Sure, a fuzzy, warm blanket and a roaring fire go a long way towards keeping you toasty, but those work from your outside in. Sometimes, you just need something warm and comforting to heat you up from the inside out.

Ronald Porkshner is always on the lookout for new recipes and new ways of preparing old favourites.  He enjoys foraging for wild mushrooms and other edible fungi.

My Links : cuisinart multiclad pro stainless 12 pc cookware cuisinart chef's classic stainless steel 10 piece

Most citizen will not effort seafood in the crockpot because it is so delicate. Overcooking is the worst thing you can do to seafood. However, there is no surmise to keep seafood away from your crockpot. This yummy method for Seafood Cioppino, or Fisherman's Stew, is a great seafood dish to make on a cold winter's night. All the ingredients except for the seafood simmer gradually all day long. You just add the seafood a minute while before you want to eat. What better way to use your crockpot and still eat seafood?

This method for fisherman's stew lets all the flavors combine together into a astonishing dish that you can enjoy sitting in front of the fire with person you love. Serve it up with a glass of wine and some crusty bread and you will be ready to withstand any winter storm. This hearty stew is full of cusine and comfort. If you are lucky sufficient to live on the coast, make sure you pick up the catch of the day before you head home so you can add it to your cioppino. There is nothing like fresh seafood.

Beef Stew

You can choose any type of seafood, do not feel constrained by the recipe. If you can get seasonal fresh crab, add it. Lobster, too. Clams, mussels, shrimp, fish, squid, scallops; you name it. This stew can handle them all. Cioppino is a rustic stew that originated in San Francisco in the late 1800s that is a combination in the middle of Italian stews and the local cuisine. You can also choose to serve it over pasta if you want a more substantial dish. Spaghetti, linguine, or other long noodle is perfect. If you choose to do so, you may want to contribute extra napkins or even bibs so the tomato sauce does not end up on your guests' clothing.

Recipe for Seafood Cioppino

This yummy stew is perfect for a cold night.

What You Need

1 (28 ounces) can crushed tomatoes with juice 1 (8 ounces) can tomato sauce 1/2 cup onion, chopped 1 cup dry white wine 1/3 cup olive oil 3 cloves garlic, minced 1/2 cup parsley, chopped 1 green pepper, chopped 1 hot pepper, chopped (optional) Salt and pepper to taste 1 teaspoon thyme 2 teaspoons basil 1 teaspoon oregano 1/2 teaspoon paprika 1/2 teaspoon cayenne pepper Water, if desired to thin the stew 1 sea bass, cod or other whitefish fillet, deboned and cubed 1 dozen prawns 1 dozen scallops 1 dozen mussels 1 dozen clams

How to Make It

Place the tomatoes, sauce, onion, wine, olive oil, parsley, peppers, thyme, basil, oregano, paprika, cayenne and salt and pepper into the crockpot and mix. Cover and cook on Low for 6 to 8 hours.

Half an hour before serving, add the fish, prawns, scallops, mussels, and clams. Turn the setting to High and stir gradually occasionally during the remainder of the cooking time.

Serve with crusty bread for dipping.

Note: You can use anything types of seafood are ready to you.

kitchenaid 12 inch cast iron grill pan cuisinart chef's classic 17 piece cookware set calphalon unison sear nonstick 5 quart dutch oven