Best 7 Beef Casserole With Cinnamon Red Wine And Bay Recipes

BEEF IN RED WINE WITH MELTING ONIONS

Steps:

• Heat oven to 150C/130C fan/gas 2. In a large, heavy-based flameproof casserole dish with a lid, melt the butter over a medium heat. Add the onions and garlic, cook for 10 mins until starting to brown, then transfer to a small plate.
• Put the flour in a large plastic food bag with plenty of black pepper. Add half the beef, shake to coat, then remove, leaving some flour in the bag. Add the rest of the beef and shake to coat in the remaining flour.
• Heat the oil in the same casserole dish you cooked the onions in (there's no need to clean it first). Add the beef and bay leaves, and fry until the meat is browned all over. Pour in the wine and return the onions to the dish. Add the tomato purée and stock, stir and return to a simmer. Cover with the lid and put in the oven to stew for 1 hr.
• After 1 hr, add the mushrooms and return to the oven for another hour. Taste the meat - if it's tender, remove from the oven. If it's still a little firm, cook for 30 mins more and test again. Serve scattered with parsley, if you like.

BEEF STEW WITH CINNAMON, RED WINE AND BAY

Steps:

• Put the meat, wine, garlic, cinnamon and bay in a large bowl, cover and leave in the fridge overnight.
• Preheat the oven to 300°F Drain the meat, reserving the marinade, cinnamon and bay. Dry the meat on paper towels.
• Fry the bacon in a casserole over a medium heat until it starts to brown. Add half the butter, the shallots, carrots, prunes (if using) and reserved bay and cinnamon. Sauté until the carrots and shallots start to brown.
• In a separate pan, melt the remaining butter, brown the meat (in batches, if necessary) and add to the casserole. Add the flour, stir well then add the reserved marinade.
• Bring to the boil. Add the broth. Return to the boil, cover and put in the oven for 1 hour 20 minutes or until the meat is tender and the sauce thickened. Remove from the oven and stand, covered, for 20 minutes, then serve with buttery mashed potato.
• Alternatively, cool, refrigerate for up to 2 days and reheat.

BEEF CASSEROLE WITH RED WINE

Steps:

• Cut braising steak into 2.5 cm (1 in) cubes. Chop bacon, onion and carrots.
• Melt butter in a large frying pan, add meat and saute for 3 - 4 mins, until browned on all sides.
• Heat the oil in a large, flameproof casserole, add bacon and cook for 2 - 3 mins.
• Add the onion, garlic, and carrot and saute for 5 mins.
• Add meat, flour, tomato puree, wine, stock, bay leaves and seasoning.
• Bring to boil, cover and simmer for 1 1/2 hours.
• Add the shallots and cook for a further 30 mins.
• Add mushrooms and cook for a further 30 mins. Serve hot.

BEEF BOURGUIGNON

Steps:

• Preheat oven to 350°F (175°C).
• Heat the oil in a large dutch oven or heavy based pot. Sauté the bacon over medium heat for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
• Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.
• In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat (leave about 1 tablespoon in the pan) and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.
• Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and simmer for 2 to 3 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
• In the last 5 minutes of cooking time, prepare your mushrooms:Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired. Once they are browned, set aside.
• Place a colander over a large pot (I do this in my clean kitchen sink). Remove the casserole from the oven and carefully empty its contents into the colander (you want to collect the sauce only). Discard the herbs
• Return the beef mixture back into the dutch oven or pot. Add the mushrooms over the meat.
• Remove any fat off the sauce( if any) and simmer for a minute or two, skimming off any additional fat which rises to the surface.
• You should be left with about 2 1/2 cups of sauce thick enough to coat the back of a spoon lightly. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency.
• Taste for seasoning and adjust salt and pepper, if desired. Pour the sauce over the meat and vegetables.
• If you are serving immediately, simmer the beef bourguignon for 2 to 3 minutes to heat through.Garnish with parsley and serve with mashed potatoes, rice or noodles.
• To serve the following day, allow the casserole to cool completely, cover and refrigerate.The day of serving, remove from refrigerator for at least an hour before reheating. Place over medium-low heat and let simmer gently for about 10 minutes, basting the meat and vegetables with the sauce.

BEEF CASSEROLE WITH CINNAMON, RED WINE AND BAY

Steps:

• Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours.
• Preheat oven to 150 C or Gas 2.
• Drain the meat, cinnamon & bay keeping all the marinade liquid to one side.
• Dry the meat on paper towels.
• Fry pancetta in a casserole over a medium heat until it starts to colour.
• Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown.
• In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole.
• Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil.
• Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened.
• Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.

BEEF STEW WITH CINNAMON

Steps:

• Put the oil in a skillet or flameproof casserole with a lid and place over medium-high heat. Brown the meat on all sides, seasoning it with salt and pepper as it cooks and turning it only when each side is browned. (The meat can also be browned in the oven; see page 412.) As the meat browns, remove each piece with a slotted spoon and set aside.
• Pour or spoon off most of the fat and brown the chopped onion lightly over medium heat. Remove and add to the meat. Add the pearl onions and brown them quickly; remove them and set aside separately.
• Add the garlic to the pan and cook, stirring occasionally, for about 30 seconds. Return the meat and chopped onion along with the red wine, stock, bay leaves, cloves, cinnamon, tomato paste, and additional salt and pepper. Cover tightly and adjust the heat so the mixture simmers gently. Cook for about an hour, or until the meat is fairly tender.
• Add the vinegar and pearl onions and continue to simmer until the meat is very tender, roughly 30 minutes more. (You can prepare the dish to this point in advance and let sit for a few hours or cover and refrigerate for up to a day before reheating, adding a little water if necessary.)

BEEF WITH RED WINE & CARROTS

Steps:

• Heat 1 tbsp oil in a large frying pan. Put the beef in a bowl, sprinkle with the flour and seasoning, then mix until well coated. Fry in batches, adding more oil if necessary, until everything is well browned. Transfer to a casserole dish.
• Add another tbsp oil to the pan and stir in the onion and carrots. Cover and gently cook for 10-12 mins until softened, then remove the lid and cook until just beginning to brown. Stir in the garlic and cook for 1 min more. Pour in the wine and stir well, letting it boil up for 1 min, then pour the whole mixture over the meat. Add the stock, bay leaves and thyme, bring to a simmer, then cover and gently simmer for 2½ hrs until the meat is very tender. If the sauce looks a bit thin, remove the lid and continue to cook until it thickens. Eat half now; chill or freeze the rest for later (see 'Goes well with' for ideas on using the rest of the stew).