Serenade's Place: Recipes: Beef: Page 1

SPICY BEEF CARBONADE

INGREDIENTS:

2 lbs sirloin tips or stew beef
2 large onions, chopped
4 cloves garlic, minced
1 Tbs broth (more if needed)
1 Tbs brown sugar
1 Tbs red wine vinegar
1 Tbs chili powder
1 tsp EACH rosemary, thyme, oregano
2 bay leaves
1 dash Tabasco or habanero sauce*
salt and pepper
2 Tbs corn starch
2 1/2 cups hot beef broth
1/2 tsp cayenne*

NOTES:

Make this dish as hot as you'd like by adjusting the amounts of these ingredients.

DIRECTIONS:

In a large flameproof casserole dish or dutch oven, saute onions and garlic in broth until tender.
Add beef, sugar, vinegar, wine, beef broth, chile, herbs, Tabsco, salt and pepper.
Place lid on dish to keep in juices. Cook on high for 10 minutes, then reduce to simmer for 1 to 1 1/2 hours, depending on the cut of meat used.
Remove lid, discard bay leaves, mix in cornstarch.
Add in a little more wine and cook on high for 10 minutes, stirring often until thick.
Serve over rice, pasta or plain baked potato.

A recipe personally tested by Yours Truly.

BRAISED CHILI BEEF

INGREDIENTS:

1 cup chopped onion
1/2 tsp garlic powder
1/2 cup chopped green or red pepper
2 - 3 pounds lean boneless beef, trimmed of fat and cut into 1-inch chunks
3 TBS flour
2 TBS chili powder
1 tsp dry oregano
1 tsp ground cumin
1 TBS ketchup
1/3 cup salsa
1/2 cup strong beef broth
1 TBS cornstarch blended with 1 tsp cold water

DIRECTIONS:

In a 3-quart or larger electric slow cooker, combine onion and peppers. Coat beef cubes with flour, then add to cooker, and sprinkle with chili powder, oregano, and cumin.
In a measuring cup mix catsup, broth and salsa. Pour over beef. Cover and cook at low setting until beef is very tender, 8 to 10 hours.
Blend cornstarch mixture into stew. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times until sauce is thickened (10 to 15 minutes). Season to taste with salt.
Serve with rice.

Questions? Comments? Typos? *EEEK!!!*
Email: Carla Moore
Perfectionist Extraordinaire®