BEEF BOWL RECIPES RECIPES

ROAST BEEF RECIPES | BBC GOOD FOOD

Roast beef recipes | BBC Good Food image

Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES

Beef stifado recipe | Jamie Oliver recipes image

In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.

Total Time 2 hours

Yield 4

Number Of Ingredients 13

Ingredients

1.5 kg stewing beef, such as chuck or top rump trimmed, cut into 7cm pieces
24 baby onions
4 ripe tomatoes or 1 x 400g tin of chopped tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon tomato purée
3 cloves of garlic
2-3 fresh bay leaves
1½ teaspoons allspice berries
6 whole cloves
1-2 sticks of cinnamon
1 teaspoon dried oregano
125 ml dry red wine
4 tablespoons red wine vinegar

Steps:

1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
3. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
5. Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
6. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

Nutrition Facts : Calories 660 calories, FatContent 25.8 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 87.6 g protein, CarbohydrateContent 15.2 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.3 g salt, FiberContent 4 g fibre

More about "beef bowl recipes recipes"

ROAST BEEF RECIPES | BBC GOOD FOOD

Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.
From bbcgoodfood.com

See details

BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES

In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 660 calories per serving

1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
3. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
5. Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
6. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

See details

ROAST BEEF RECIPES | BBC GOOD FOOD

Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.
From bbcgoodfood.com

See details

BEEF STIFADO RECIPE | JAMIE OLIVER RECIPES

1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
3. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
5. Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
6. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

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