Best 4 Hichams Fabulous Beef Recipes

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**Discover the tantalizing flavors of Hicham's Fabulous Beef, a culinary journey that promises to elevate your taste buds.**

This exceptional dish showcases the perfect harmony between succulent beef and a symphony of aromatic spices. Savor the tender meat, infused with the warmth of cumin, the subtle sweetness of paprika, and a hint of chili's fiery kick. Prepare to embark on a taste adventure like no other as you explore the diverse recipes featured in this article. From the classic stewed beef to the innovative beef and potato skillet, each recipe offers a unique interpretation of this remarkable dish. Unleash your inner chef and transform your kitchen into a haven of culinary delights.

Here are our top 4 tried and tested recipes!

OLD FASHIONED BEEF STEW



Old Fashioned Beef Stew image

Positively PACKED with FLAVOR, this is the richest, tastiest classic beef stew and we're confident you're going to love it!

Provided by Kimberly Killebrew

Categories     Main Dish     Stew

Time 3h15m

Number Of Ingredients 23

2 pounds beef chuck (, cut into 1-inch pieces)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/3 cup all-purpose flour
2 tablespoons oil
1 tablespoon butter
1 large yellow onion (, cut into 1-inch pieces)
3 cloves garlic minced
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
3/4 teaspoon dried rosemary
3/4 teaspoon dried thyme
2 bay leaves
1 teaspoon sugar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large carrots (cut into 1-inch pieces)
2 large celery ribs (cut into 1-inch pieces)
2-3 medium potatoes (cut into 1-inch pieces)
6 ounces button mushrooms (halved or quartered (depending on size))
1 cup frozen peas ((can substitute canned but not as vibrant in color))
Chopped fresh parsley for garnishing

Steps:

  • *See the pictured tutorial for more info on the tips to creating the best beef stew.
  • Sprinkle the beef chunks with the salt and pepper. Sprinkle the flour over the beef to coat all sides.
  • Heat the oil and butter in a large Dutch oven or heavy stock pot until hot (when you sprinkle in a few drops of water they should jump and sizzle). Add the coated beef chunks, spacing them out about 1/2 inch from each other and, working in batches so as not to overcrowd, generously brown the beef on all sides. Transfer to a plate and set aside.
  • Add the onions with another tablespoon of butter to the Dutch oven (do not remove the browned/blackened bits in the bottom of the pan) and cook until soft and translucent, 5-7 minutes (add a little more oil or butter if necessary). Add the garlic and cook for another minute. Add the wine, bring it to a rapid boil, scraping up the browned bits from the bottom of the pan, and boil for 2 minutes or until the wine is mostly evaporated. Return the beef to the Dutch oven.
  • Add the broth, tomato paste and seasonings. Bring it to a boil, reduce the heat to low, cover and simmer for 90 minutes.
  • Add the vegetables, cover and cook for another hour. Add salt and pepper to taste.
  • Serve hot sprinkled with a little chopped fresh parsley.

Nutrition Facts : Calories 468 kcal, Carbohydrate 27 g, Protein 36 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 109 mg, Sodium 1352 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving

BAVARIAN BEEF



Bavarian Beef image

A tasty beef dish from the crock pot. The steps may look tedious, but they are not at all. This is a good dish to try with a hearty rye or pumpernickel bread.

Provided by Miss Annie

Categories     Vegetable

Time 8h30m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 -3 lbs boneless beef chuck roast
1 tablespoon cooking oil
2 cups sliced carrots
3/4 cup chopped kosher dill pickle
1 cup sliced celery
1/2 cup dry red wine or 1/2 cup beef broth
1/3 cup German mustard
1/2 teaspoon fresh coarse ground black pepper
1/4 teaspoon ground cloves
2 bay leaves
2 tablespoons flour
2 tablespoons dry red wine or 2 tablespoons beef broth
hot cooked noodles
chopped dill pickle (garnish)
cooked crumbled bacon (garnish)
1 large onion, sliced

Steps:

  • Trim fat from roast.
  • In a large skillet, brown roast on all sides in hot oil.
  • Meanwhile in place carrots, onions, 3/4 pickles, and celery in crock pot.
  • Place meat on top of veggies, cutting the roast to fit, if necessary.
  • In a small bowl, combine wine or broth, mustard, pepper, cloves and bay leaves.
  • Pour over meat.
  • Cover and cook on LOW for 8 to 10 hours; or HIGH for 4 to 5 hours.
  • Remove meat from pot and place on platter, keeping warm.
  • For gravy: transfer the cooking liquid to a 2 quart saucepan.
  • Skim off fat and remove bay leaves.
  • Stir together the flour and the remaining 2 tablespoons wine or broth.
  • Stir into the gravy mixture.
  • Cook and stir over medium heat until thickened an bubbly.
  • Add vegetables and stir one or two more minutes more to warm up vegetables.
  • Serve the meat with vegetable gravy and noodles.
  • Garnish with chopped pickles and bacon.

BOEUF BOURGUIGNON



Boeuf Bourguignon image

Boeuf bourguignon may be made 1 day ahead. Cool, uncovered, then chill, covered (it tastes even better made ahead because it gives the flavors time to develop). If making ahead, it's easier to remove fat from surface after chilling.

Categories     Soup/Stew     Beef     Mushroom     Onion     Stew     Dinner     Bacon     Brandy     Red Wine     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 21

1/4 pound thick-sliced bacon
3 pounds boneless beef chuck
1/3 cup all-purpose flour
2 tablespoons vegetable oil
4 1/2 tablespoons unsalted butter
1/2 cup brandy
1 (4-inch) piece of celery
4 fresh parsley stems (no leaves)
4 fresh thyme sprigs
2 bay leaves (not California)
2 cloves
2 onions, finely chopped
3 large garlic cloves, finely chopped
2 carrots, cut into 1/4-inch-thick slices
1 tablespoon tomato paste
1 (750-ml) bottle dry red wine (preferably Burgundy or Côtes du Rhône)
1 pound small (1 1/2-inch) boiling onions or pearl onions
1pound mushrooms, quartered if large
Accompaniment: peeled boiled potatoes tossed with butter and parsley
Special Equipment
kitchen string

Steps:

  • Cook bacon in boiling salted water 3 minutes, then drain.
  • Pat beef dry and season with salt and pepper. Divide flour and beef between 2 (1-quart) sealable plastic bags, seal, then shake to coat meat.
  • Heat 1‚ tablespoons oil and 1 1/2 tablespoons butter in a wide 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown beef well on all sides in 2 or 3 batches, without crowding, adding remaining ‚ tablespoon oil as needed. Transfer to a bowl.
  • Pour off any excess oil from pot, then add brandy to pot. Deglaze by boiling over high heat 1 minute, stirring and scraping up brown bits, then pour over beef.
  • Tie celery, parsley, thyme, bay leaves, and cloves together with kitchen string to make a bouquet garni (tuck cloves into celery so they don't fall out).
  • Heat 1 tablespoon butter in cleaned pot over moderately high heat until foam subsides, then sauté bacon, stirring, 2 minutes. Add chopped onions, garlic, and carrots, then sauté, stirring, until onions are pale golden, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Add wine, meat with juices, and bouquet garni and simmer gently, partially covered, until meat is tender, 3 1/2 to 4 hours.
  • While meat simmers, blanch boiling onions in boiling salted water 1 minute and drain in a colander. Rinse under cold running water, then peel.
  • Heat 1 tablespoon butter in a 3-quart heavy saucepan over moderately high heat until foam subsides, then saut boiling onions, stirring occasionally, until browned in patches. Season with salt and pepper. Add 2 cups water (1 1/2 cups if using pearl onions), then simmer, partially covered, until onions are tender, 15 to 20 minutes. Boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, 5 to 10 minutes.
  • Heat remaining tablespoon butter in a large nonstick skillet over moderately high heat until foam subsides, then saut mushrooms, stirring, until golden brown and any liquid mushrooms give off is evaporated, about 8 minutes. Season with salt and pepper.
  • Stir onions and mushrooms into stew and cook 10 minutes. Remove bouquet garni and skim any fat from surface of stew. Season with salt and pepper.

HICHAM'S FABULOUS BEEF



Hicham's Fabulous Beef image

My husband made this beef dish for dinner last night & I couldn't help but steal it off of his plate.

Provided by FDADELKARIM

Categories     Onions

Time 45m

Yield 2-3 serving(s)

Number Of Ingredients 13

3/4 lb beef stew meat, cut into bite size
2 tablespoons olive oil
1/4 onion, grated
1 tablespoon dried parsley flakes
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup water
1/2 teaspoon paprika
1 small beef bouillon
1 small tomatoes, diced very small
1/4-1/2 cup water

Steps:

  • Heat the oil in a skillet then add the beef, onion, parsley, 1/2 tsp paprika, ginger, salt, & pepper. Saute over medium heat for 10 minutes.
  • Stir in 1/2 cup of water, 1/2 tsp paprika, & bouillon. Cover with a lid & simmer for additional 10 minutes. Stir occasionally.
  • Uncover, add the last of the water & diced tomato. Recover & continue to simmer for 15 minutes, stirring occasionally.
  • Serve over couscous or by itself with bread.

Tips:

  • Use high-quality cuts of beef for the best flavor and tenderness.
  • Marinate the beef for at least 30 minutes before cooking to help tenderize it and infuse it with flavor.
  • Cook the beef over medium heat to avoid overcooking and drying it out.
  • Use a meat thermometer to ensure that the beef is cooked to your desired doneness.
  • Let the beef rest for a few minutes before slicing and serving to allow the juices to redistribute.

Conclusion:

Hicham's Fabulous Beef is a delicious and easy-to-make dish that is perfect for any occasion. The beef is tender, flavorful, and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends. Whether you are looking for a special occasion meal or a quick and easy weeknight dinner, Hicham's Fabulous Beef is a great choice.

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