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cooking.nytimes.com
A classic Provençal beef daube, or slow-baked stew, is made with quantities of red wine, like the recipes that Julia Child often made in her house in Provence, La Pitchoune Patricia Wells, a former New York Times food writer in Paris, also lives part-time in the South of France, and she has adapted the daube for white wine, which plays a more subtle part in flavoring the stew The large amount of liquid makes a tender braise that can also be served as a sauce for pasta: penne, gnocchi and long noodles like tagliatelle are familiar in the region, which borders Italy on the east.
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Sinseollo-Another dish from the Royal courts of Korea, Sinseollo means Pot or Food of the Mountain Gods. Traditional Sinseollo is prepared in a special cooking...
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Tired of plain old steamed green beans? These are rich and savory because they are cooked with beef bouillon and soy sauce.
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Caramelized onions and hot dogs are finger-food ready when wrapped in rich butter pastry.
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Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!
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Everyone will love these grilled skewers of bell pepper, pineapple, and marinated beef.
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Crumbled and cooked ramen noodles are the base for this interesting, yet tasty dip. With mayo, hot sauce, and shredded chicken, this could be a new party favorite!
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This succulent oven roasted beef is seasoned with garlic powder, salt and pepper, and served with traditional Yorkshire pudding.
Ingredients: rump roast, salt, flour, eggs, milk
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This fresh salad pairs cooked roast beef with steamed broccoli florets. cherry tomatoes, and green onions with a zesty mustard-horseradish-sour cream dressing. You can use roast beef from the deli or any kind of leftover steak for the beef.
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Two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun.
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A host of savory herbs season this hearty stew featuring beef, mushrooms, carrots and potatoes all simmered in rich beef stock.  It takes just 15 minutes to put together the ingredients, then it simmers on the stove while you tend to other things.
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A Cambodian recipe for skewered beef