Spiced Beef in Red Wine - Revision history

Griscom at 00:51, 9 March 2009

2009-03-09T00:51:33Z

← Older revision		Revision as of 00:51, 9 March 2009
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	==Source==		==Source==
	[http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1\|New York Times, 04-Feb-2004]		[http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1\| New York Times, 04-Feb-2004]

Griscom at 00:51, 9 March 2009

2009-03-09T00:51:05Z

← Older revision		Revision as of 00:51, 9 March 2009
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	~~'''~~Time~~'''~~ 2 1/2 hours		==Time==
			2 1/2 hours
	~~'''Ingredients'''~~

			==Ingredients==
	* 2 slices bacon, roughly chopped		* 2 slices bacon, roughly chopped
	* 2 large onions, roughly chopped		* 2 large onions, roughly chopped
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	* 1 tablespoon light brown sugar.		* 1 tablespoon light brown sugar.

	~~'''~~Method~~'''~~		==Method==

	# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.		# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
	# Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.		# Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
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	# Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.		# Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

	~~'''~~Yield~~'''~~ 6 servings.		==Yield==
			6 servings.

	~~'''~~Source~~'''~~ [http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1: New York Times, 04-Feb-2004]		==Source==
			[http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1\|New York Times, 04-Feb-2004]

Griscom at 00:39, 2 March 2009

2009-03-02T00:39:17Z

← Older revision		Revision as of 00:39, 2 March 2009
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	'''Yield''' 6 servings.		'''Yield''' 6 servings.

	'''Source:''' [http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1: New York Times, 04-Feb-2004]		'''Source''' [http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1: New York Times, 04-Feb-2004]

Griscom at 00:38, 2 March 2009

2009-03-02T00:38:47Z

← Older revision		Revision as of 00:38, 2 March 2009
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	'''Time''' 2 1/2 hours~~'''~~		'''Time''' 2 1/2 hours

	'''Ingredients'''		'''Ingredients'''
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	* 3 star anise		* 3 star anise
	* 1 tablespoon light brown sugar.		* 1 tablespoon light brown sugar.

			'''Method'''

	# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.		# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.

Griscom: New page: '''Time''' 2 1/2 hours''' '''Ingredients''' * 2 slices bacon, roughly chopped * 2 large onions, roughly chopped * 2 large leeks, white and light-green parts only, roughly chopped * 3 med...

2009-03-02T00:37:43Z

New page: '''Time''' 2 1/2 hours''' '''Ingredients''' * 2 slices bacon, roughly chopped * 2 large onions, roughly chopped * 2 large leeks, white and light-green parts only, roughly chopped * 3 med...

New page

'''Time''' 2 1/2 hours'''

'''Ingredients'''

* 2 slices bacon, roughly chopped
* 2 large onions, roughly chopped
* 2 large leeks, white and light-green parts only, roughly chopped
* 3 medium carrots, peeled and roughly chopped
* 1/2 cup fresh parsley
* 1/3 cup flour
* Salt and freshly ground black pepper
* 2 1/2 pounds chuck steak in 2-inch cubes
* 2 tablespoons vegetable oil, or more as needed
* Pinch ground cloves
* 1 1/2 cups red wine
* 2 cups beef stock or canned beef broth
* 2 tablespoons Worcestershire sauce
* 3 star anise
* 1 tablespoon light brown sugar.

# Working in batches in a food processor, process bacon, onions, leeks, carrots and parsley until finely chopped. Transfer mixture to a large bowl, and set aside. Place flour in a freezer bag or other plastic bag. Season with salt and pepper. Add steak cubes, seal bag, and shake until cubes are well coated.
# Place a flameproof casserole dish over medium heat, and add 2 tablespoons oil. When hot, add beef in batches, turning until well seared on all sides. As beef is browned, transfer to a plate, and set aside.
# If casserole dish is dry, add 1 tablespoon oil. Place over medium heat, and add bacon and vegetable mixture and ground cloves. Sauté until softened, about 10 minutes. Meanwhile, in a medium saucepan, combine wine, beef stock, Worcestershire sauce, star anise and brown sugar. Place over medium-high heat, and bring to a boil. When vegetables have softened, pour liquid over vegetables.
# Return beef to pan, and stir well. Bring to a boil, partly cover, and reduce heat to low. Simmer gently until beef is tender, about 2 hours. Serve hot. If desired, stew may be cooked and then covered and refrigerated for up to 2 days or frozen for a month.

'''Yield''' 6 servings.

'''Source:''' [http://query.nytimes.com/gst/fullpage.html?res=9D05E6DC173BF937A35751C0A9629C8B63&sec=&spon=&pagewanted=1: New York Times, 04-Feb-2004]