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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Provencal Beef Stew


beef

2 lb beef chuck
1 1/3 cup white wine vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 bay leaf
2 cl garlic; peeled and crushe
1 teaspoon minced fresh thyme
2 narrow strips orange peel
2 cup dry red wine
2 tablespoon minced parsley; for garnish
1 buttered noodles
1 for accompaniment

Trim meat of excess fat and cut into 2-inch cubes. In a large bowl, whisk together vinegar, 2 tablespoons of the oil, salt, pepper, bay leaf, garlic, thyme, and orange peel. Add meat, cover bowl with plastic wrap, and refrigerate for 12 to 18 hours. Drain meat, reserving marinade. Pat meat dry with paper towels. 2. In a Dutch oven or large skillet with lid, heat remaining 2 tablespoons olive oil over moderately high heat. Brown meat well on all sides. Add wine and reserved marinade. Bring to a simmer and cook, uncovered, for 3 minutes. Reduce heat to maintain a bare simmer. Cover and cook until meat is meltingly tender (about 3 hours). For best flavor, allow stew to cool to room temperature, then refrigerate, covered, overnight. Reheat gently to serve. Ladle stew into warm soup bowls, over buttered noodles, if desired, and garnish each serving with parsley.