WebDirections. Step 1 - In a large Dutch oven over medium heat, heat 2 tablespoons of the olive oil. Step 2 - Season the beef with the salt and the pepper. Step 3 - Add the beef cubes to …
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WebStep 1 - In a Dutch oven over medium-high heat, add 2 tablespoons of the olive oil. Step 2 - Season the beef cubes on all sides with the salt and the pepper. Step 3 - Add the beef …
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WebHeat olive oil in a large Dutch oven over medium heat. Add beef to the pot and cook until seared on all sides. When cooked, transfer beef to a plate. Add chopped onion, carrots, …
WebPeel, then mince or grate garlic. Heat a large pot over medium-high heat. When the pot is hot, add 1 tsp (2 tsp) oil, then beef. Cook, breaking up beef into smaller pieces, until no …
WebHow to slow-cook lamb stew in the oven (in a Dutch oven) Preheat the oven to 150°c. Warm up a cast iron casserole with a little oil. Once hot, add a few lamb pieces. Brown …
WebIn a skillet over high heat, heat 2 tablespoons of oil. Add the meat in batches and brown well all over. Remove the meat to a plate and repeat with the remaining meat. Transfer the …
WebAdd the browned lamb, potatoes, parsley, bay leaf, salt and pepper. Pour in the beef broth. Stir to combine. Place the pot on the middle rack of the oven pre-heated to 250 degrees …
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WebStep 1: Coat the meat chunks in flour, salt and black pepper in a large mixing bowl or plastic bag. In a Dutch oven, heat 2 tablespoons of olive oil and heat on medium-high heat. Add …
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WebDirections. Sprinkle beef all over with salt and pepper. Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Add half of the beef; cook, turning to brown on 2 or 3 sides, …
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WebSeason with salt and pepper. Roast in the middle of the oven, until golden-brown, 25-28 min. 2. While potatoes roast, strip 1 tbsp thyme leaves (dbl for 4ppl) off stems. Roughly chop …
Web3 pounds lamb shoulder cut in 2-inch chunks (or use thick shoulder chops); Salt and pepper; 4 tablespoons vegetable oil; 2 pounds onions (about 6 medium), cut in wedges; 1 pound carrots (about 6 medium), cut in 3-inch lengths; 4 cups chicken, veal or beef broth (or water); 1 large sprig thyme; 3 pounds russet potatoes (about 12 small), peeled and halved, or …
WebStew: Add potatoes to the pot, pour in the beef stock mixture, and stir it all to combine. Add bay leaves and lower the heat to low. Cover with a lid but leave a crack for the steam to …
WebUsing a slotted spoon, transfer beef to a large bowl. Carefully discard excess fat in the pot. 3. Reduce heat to medium, then add 1 tbsp butter (dbl for 4 ppl), mirepoix, thyme, …
WebHeat 2 tablespoons of oil in a Dutch oven or heavy-based pot over high heat. Add the meat in batches and brown on all sides. Once browned, add to the slow cooker. Lower heat to …
WebInstructions. Place the beef in the slow cooker. Add beefy onion soup mix and pepper and toss with the beef. Add the remaining ingredients and stir well. Cover and cook on low …
WebInstructions. Prepare the slow cooker with nonstick cooking spray. In a gallon-size Ziploc freezer bag, add the flour and 1 teaspoon salt. Shake gently to combine. Add the meat to …