How To make Boeuf a La Bourguignonne Effortless But Sumptuous
5 tablespoons all-purpose flour
5 tablespoons soy sauce
1 6 oz can tomato paste
5 pounds stew beef
cut in 2" cubes
4 large onions, :
sliced
2 large carrots, sliced
1 cup sliced celery
2 cloves garlic :
mashed
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3/4 teaspoon thyme
2 bay leaves
2 1/2 cups dry red wine
Combine flour and soy sauce, then stir in tomato paste. Place the beef in a ve ry large casserole, add the flour mixture and stir until beef cubes are coated. Add all the remaining ingredients and stir again. Cover tightly, place in a 450
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How to cook Lamb Hot-Pot | Easter Recipe
A lovely lamb recipe just in time for Easter - Enjoy this traditional dish from Lancashire, in the North West of England. ????⤵
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✅ Recipe: Lamb Hot-Pot with Sauteed Cabbage
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:34 Step 1 - Prep
1:41 Step 2 - Fry
2:06 Step 3 - Simmer
3:39 Step 4 - Bake
4:12 Step 5 - Fry cabbage
5:18 Step 6 - Serve
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⠀⠀⠀⠀⠀⠀⠀⠀⠀
✅ Hot-pot
Lamb mince 350 Grams
Carrot 1 Piece
Brown onion 1 Piece
Garlic cloves 1 Piece
Fresh thyme 10 Grams
Potatoes 200 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Plain flour 10 Grams
Water 200 ML
French onion stock cube 1 Piece
Dried bay leaves 1 Piece
Worcestershire sauce 15 Grams
Marmite 8 Grams
Honey 15 Grams
✅ Cabbage
Savoy cabbage 200 Grams
Olive oil 1 Tbsp
Salted butter 20 Grams
Salt 0.5 Tsp
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Allotment Cottage Pie | Jamie Oliver
I'm going to turbo charge veg in a game changing cottage pie. It's packed with all the good stuff, we are going to work hard to make sure we get the best out of these vegetables and I promise you won't miss the meat. This is recipe from Jamie's Meat-free Meals originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Today's video is all about going back to our roots and today am going to share with you a very simple but delicious beef stew recipe and all the magic will be taking place in a clay pot
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Melt-in-the-mouth beef, slow-cooked in a rich, spicy sauce. The heat cooks out a little in this recipe, so it’s more of a warming heat, rather than a hard-hitting raw heat.
I love the texture of the sauce in this recipe. It's thick and sumptuous, and of course it's rich and flavourful too. Spicy-but-not-too-spicy. That beautiful texture comes from the blending of the onions, garlic and ginger. It's such a great way to start a curry sauce as it means no 'bits' in the sauce, which some people don't like.
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