Ingredients: 2 tbsps olive oil; seasoned plain flour; 900g braising steak (cut into chunks); 200g pack of lardons (strips of fat bacon); 225 button mushrooms; 225g shallots; 2 garlic cloves; 1 bottle of redwine (preferably Burgundy wine) - or enough to cover the beef well; 1 tbsp tomato puree; couple of sprigs of fresh thyme; beef stock
cube (if desired).
Ingredients: 2 tablespoons of oil 1lb/450g of lean stewing steak,cut into cubes 2 onions,chopped 1carrot,diced 1 tablespoon plain flour 300ml/1/2 pint of beef stock
175g/6oz button mushrooms Large can of chopped tomatoes 1 bouquet garni (sachet) Finely grated rind and juice of one orange Salt and freshly ground black pepper Method: Heat the oil in a frying pan and brown the meat Add onions and carrot to the pan and cook, stirring occasionally for 5-10 minutes until and beginning to brown Stir in the flour then gradually stir in the stock Add the remaining ingredients and bring just to the boil and simmer Transfer all the ingredients to a lightly greased casserole dish and put in the oven for about 1 1/2 hours on medium heat
Picks: Traditional hot red beet borscht made with a beef stock
contains julienned organic beets ($8), is served with piroshki and sour cream.
600g sirloin or fillet steak 1 white onion 1 green pepper 2 teaspoons paprika 250g chestnut mushrooms 150ml beef stock
200ml sour cream 1 lemon 350g long grain rice Fresh parsley Vegetable oil Salt and pepper
If you prefer chicken soup, replace the beef stock
with chicken stock.
5kg/3lb5oz stewing beef, cubed; 175g/6oz streaky bacon; 3 tbsp olive oil; 12baby onions, peeled; 18 buttonmushrooms;3carrots, cut into quarters or 12baby carrots, scrubbed and left whole; salt and freshly ground black pepper; 1tbspchopped thyme; 2tbspchopped parsley; 10 cloves of garlic, crushed and grated; 425ml/15fl oz red wine; 425ml/15fl oz chicken or beef stock
Ingredients: 50gunsalted butter; 1 large onion, finely sliced; 100ml red wine; 300ml hot beef stock
(or vegetable stock); salt and freshly ground black pepper; 2 slices bread; 1 tsp olive oil; 25g cheddar cheese, grated; 1 tsp Dijon mustard
Then as both chicken and beef stock
could cook at the same time, tomorrow we could have sausages with mash and onion gravy.
is to return as Bovril's main ingredient - two years after the drink went vegetarian.
You could use your home-made beef stock
for this, but the tubs of pre- made beef stock
that you can buy in supermarkets are perfect.
MAKES SIX 11/2lbs (700g) boneless, lean rump steak 2oz suet (or butter or margarine) 1 onion, chopped finely 1teaspoon dry mustard powder Quarter cup beef stock
Salt and pepper 11/2lbs flaky pastry Remove fat or gristle from the meat and beat with a meat bat or rolling pin.
Season well with salt and pepper and crumble over 1/2 beef stock
cube, add 45m1 (3tbsp) water and mix well.