AP-Clean The City

Greek Red Wine Beef Stew

Ingredients
Meat
• 2 lbs Beef chuck
Produce
• 2 Bay leaves
• 2 Carrots
• 1 tsp Chili pepper flakes
• 4 Garlic cloves
• 1 Onion
• 1 tbsp Oregano, dry
• 8 oz Pearl onions
• 1 sprigs Rosemary
• 2 sprigs Sage, fresh
• 2 sprigs Thyme, fresh
Canned Goods
• 1 cup Broth
• 2 tbsp Tomato paste
Baking & Spices
• 2 Cinnamon sticks
• 4 Cloves
• 2 tbsp Flour
• 1 tsp Nutmeg, ground
• 1 Pepper, freshly ground
• 1 Sea salt
Oils & Vinegars
• 4 tbsp Olive oil, extra virgin
Beer, Wine & Liquor
• 2 cups Red wine

Dutch Oven Pot Roast with Red Wine and Mushrooms

Chuck Roast: Many pot roast recipes call for whole roasts, but I recommend cutting the meat into several 4-inch pieces.
Salt and Pepper
Olive Oil
Onions: Peel and quarter a couple of yellow onions. White or red onions are also fine.
Carrots: Peel or scrub the carrots, and cut into large chunks.
Mushrooms: I use baby mushrooms, cut in half.
Garlic: Mince or press the garlic.
Wine: For the best flavor, use a dry red wine that’s good drinking quality.
Broth: You can make pot roast with water, but using beef broth adds even more flavor.
Fresh Herbs: I love fresh thyme and rosemary in this recipe.

Stracotto di Manzo (Italian Pot Roast) -- THE ULTIMATE RECIPE!

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta ☺

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, hands-off polenta combine to create a dish for perfect stress-free entertaining!
"This was absolutely killer delicious. The sauce was perfect over rice. We will be craving it again soon." -- Lin
https://www.fromachefskitchen.com/italian-pot-roast.../
PIN FOR LATER: https://www.pinterest.com/pin/290411875979392442/

Italian Pot Roast (Stracotto) and Oven-Baked Gorgonzola Polenta is the ultimate Italian comfort food combination your family and friends will love! Slowly braised beef in a red wine-infused sauce and an easy, cheesy hands-off polenta combine to create a dish for perfect stress-free entertaining or Sunday family dinner!

Stracotto…Italian pot roast…pappardelle…rich, beefy, delicious….

Stracotto (Italian pot roast) with Gorgonzola polenta

Italian Pot Roast (Stracotto)
Ingredients:

4 oz diced turkey bacon (optional)
3 lbs beef (such as chuck), cut into 3 large pieces
Salt and pepper to taste
1 cup diced onion
1 cup diced carrot
1 cup diced celery
1 tbsp chopped garlic
1/2 tsp red pepper flakes (optional)
2 cups beef broth
1 (14.5 oz) can crushed tomatoes
1 sprig thyme (or 1 tsp fresh chopped or 1/2 tsp dried)
1 sprig rosemary (or 1 tsp fresh chopped or 1/2 tsp dried)
1 tsp Italian seasoning
2 bay leaves
Salt and pepper to taste
Instructions:

Cook the turkey bacon in a large oven-safe saucepan (dutch oven) over medium heat, then set aside.
Season the beef with salt and pepper and brown in the turkey bacon grease over medium-high heat, then set aside.
Add the onion, carrot, and celery to the pan and cook until tender, about 7-10 minutes.
Add the garlic and red pepper flakes and cook until fragrant, about 1 minute.
Add the broth, crushed tomatoes, thyme, rosemary, Italian seasoning, bay leaves, and turkey bacon, then mix and add the beef.
Bring to a boil, reduce heat to low, and simmer covered until the beef is falling apart tender, about 2-4 hours. Alternatively, cover and transfer to a preheated 275°F/140°C oven, cooking until tender, about 2-4 hours; or transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Season with salt and pepper to taste, remove the thyme, rosemary, and bay leaves, and enjoy!
Options:

Add 1 oz reconstituted dried porcini mushrooms
Add 2 tbsp tomato paste with the garlic
Add 1 sprig sage (or 1 tsp fresh chopped or 1/2 tsp dried)
Add 1 tbsp fish sauce
Add 1 tbsp balsamic vinegar
Add 1 tbsp Worcestershire sauce
Add 1/4 cup grated Parmesan
Serve over pasta, gnocchi, polenta, mashed potatoes, etc.
Nutrition Facts:

Calories: 427
Fat: 18g (Saturated: 7g, Trans: 0.5g)
Cholesterol: 155mg
Sodium: 636mg
Carbs: 12g (Fiber: 2g, Sugars: 5g)
Protein: 55g

🇮🇹🥩 Stracotto: Italian-Style Pot Roast 🫴🥰
Ingredients:
3 pounds beef chuck roast 🥩
2 tablespoons olive oil 🫒
1 large onion, chopped 🧅
3 cloves garlic, minced 🧄
2 carrots, chopped 🥕
2 celery stalks, chopped 🌿
2 cups beef broth 🍲
1 can (28 ounces) crushed tomatoes 🍅
2 tablespoons tomato paste 🍅
1 teaspoon dried oregano 🌿
1 teaspoon dried thyme 🌿
2 bay leaves 🍃
Salt and pepper to taste 🧂
Fresh parsley, chopped (for garnish) 🌿
Directions:
Preheat Oven:

Preheat oven to 300°F (150°C). 🔥
Sear the Beef:

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. 🫒
Season the beef chuck roast with salt and pepper. Add the beef to the pot and sear on all sides until browned, about 4-5 minutes per side. Remove the beef from the pot and set aside. 🥩
Sauté Vegetables:

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes, until the vegetables are softened. 🧅🧄🥕🌿
Deglaze and Add Liquids:

Pour in the beef broth, and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. 🍲
Add crushed tomatoes, tomato paste, oregano, thyme, and bay leaves. Stir to combine. 🍅🌿🍃
Cook the Beef:

Return the beef to the pot, submerging it in the liquid. Bring the mixture to a simmer. 🥩
Cover the pot with a lid and transfer to the preheated oven. Cook for 3-4 hours, or until the beef is tender and easily shreds with a fork. 🔥
Finish and Serve:

Remove the pot from the oven and discard the bay leaves. Shred the beef with two forks and stir to combine with the sauce. 🥩🍲
Garnish with chopped fresh parsley before serving. 🌿
Nutrition:
Prep Time: 20 minutes
Cooking Time: 3-4 hours
Total Time: 3 hours 20 minutes - 4 hours 20 minutes
Calories: 450 kcal per serving
Servings: 6 servings
Enjoy! 🍽️✨

Perfection

Ingredients:

3 pounds beef chuck roast
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped… See more
— in New York, NY, United States.

𝐘𝐀𝐘 𝐎𝐑 𝐍𝐀𝐘 𝐅𝐎𝐑 𝐓𝐇𝐈𝐒 𝐈𝐓𝐀𝐋𝐈𝐀𝐍 𝐏𝐎𝐓 𝐑𝐎𝐀𝐒𝐓 (𝐒𝐓𝐑𝐀𝐂𝐎𝐓𝐓𝐎)? 🍖

Ingredients:
3 pounds beef chuck roast
Salt and pepper to taste

𝗙𝘂𝗹𝗹 𝗥𝗲𝗰𝗶𝗽𝗲 𝗪𝗮𝗶𝘁𝗶𝗻𝗴 𝗬𝗼𝘂 𝗛𝗲𝗿𝗲:👇🏼⤵️⤵️

♦HERE : Mary Berry the Cook Lovers

Italian Pot Roast (Stracotto alla Fiorentina)

Ingredients:
3 pounds chuck roast
2 cloves garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup beef broth
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish

Instructions:
Trim some fat from the meat. Make cuts and insert garlic slices. Season with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown meat on all sides, about 5 minutes per side. Remove and set aside.
Lower heat to medium-low. Add onion, carrot, and celery, cooking until soft, about 10 minutes.
Add beef broth, cooking until reduced slightly, about 5 minutes.
Stir in marinara sauce. Return meat and add basil leaves. Cover and simmer on low for 2-3 hours, turning occasionally.
Remove basil leaves and discard. Transfer meat to a board, slice, and adjust sauce thickness if needed. Season to taste.
Serve over creamy polenta or mashed potatoes, garnished with parsley.
For the complete recipe, visit Olivia's Cuisine.😋❤️

Tuscan-Style Slow-Cooked Beef Roast
Savor the rich and hearty flavors of our Italian Pot Roast Straccato, perfect for a cozy family dinner! 🍖
Ingredients:
2 lbs beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
👉FULL RECIPE HERE: https://middleeastsector.com/tuscan-style-slow-cooked.../

Tuscan-Style Slow-Cooked Beef Roast 🍖
Ingredients:
• 3-4 lbs beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup tomato paste
• 1/2 cup water
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Salt and pepper to taste
Instructions:
1. Heat olive oil in a large skillet over medium-high heat. Brown the roast on all sides.
2. Transfer the roast to a slow cooker.
3. In the same skillet, sauté onion and garlic until fragrant. Add to the slow cooker.
4. Add beef broth, diced tomatoes, tomato paste, water, carrots, celery, rosemary, and thyme to the slow cooker.
5. Cover and cook on low for 8-10 hours, until the meat is tender.
6. Season with salt and pepper to taste before serving.
Notes:
• Serve with crusty bread to soak up the delicious sauce.
Prep Time: 20 mins | Cooking Time: 8-10 hrs | Total Time: 8 hrs 20 mins | Kcal: 500 | Servings: 6

Provençale daube-style pot roast beef

Ingredients
Meat
• 1 1/2 kg Rolled silverside or topside of beef
• 225 g Unsmoked bacon lardons or pancetta
Seafood
• 2 Anchovy, fillets
Produce
• 350 g Baby new potatoes
• 2 Bay leaves, fresh
• 2 Celery sticks, fat
• 5 Garlic cloves, fat
• 200 g Green beans, fine
• 2 Onions, large
• 1 Orange
• 2 Thyme, leaves from large sprigs
Canned Goods
• 600 ml Beef stock, rich
Condiments
• 100 g Black olives, small pitted
Baking & Spices
• 40 g Plain flour
• 1 tsp White sugar
Oils & Vinegars
• 3 tbsp Olive oil
Dairy
• 20 g Butter, unsalted
Beer, Wine & Liquor
• 200 ml Red wine
Other
• 1 x 400g tin chopped tomatoes

Italian Pot Roast (Stracotto)
I need some peoples 100 to say [yummy😋😋😋] please thanks!
Viandes
4 oz Bacon
3 lbs Beef
Fruits et légumes
2 Bay leaves
1 cup Carrot
1 cup Celery
1 tbsp Garlic
1 cup Onion
1 sprig Rosemary
1 sprig Thyme
1 (14.5 ounce) can Tomatoes
Conserves
2 cups Beef broth
Aides culinaires et épices
1 tsp Italian seasoning
1/2 tsp Red pepper flakes
2 Salt and pepper

Italian Pot Roast (Stracotto alla Fiorentina)
Ingredients:
3 pounds chuck roast
2 cloves garlic, peeled and sliced
Salt and freshly ground pepper, to taste
2 tablespoons olive oil
1 onion, sliced
1 carrot, peeled and finely chopped
2 celery sticks, chopped
1 cup beef broth
1 jar Bertolli Rustic Cut Marinara with Traditional Vegetables
6 basil leaves
Chopped parsley to garnish
Instructions:
Trim some fat from the meat. Make cuts and insert garlic slices. Season with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown meat on all sides, about 5 minutes per side. Remove and set aside.
Lower heat to medium-low. Add onion, carrot, and celery, cooking until soft, about 10 minutes.
Add beef broth, cooking until reduced slightly, about 5 minutes.
Stir in marinara sauce. Return meat and add basil leaves. Cover and simmer on low for 2-3 hours, turning occasionally.
Remove basil leaves and discard. Transfer meat to a board, slice, and adjust sauce thickness if needed. Season to taste.
Serve over creamy polenta or mashed potatoes, garnished with parsley.
For the complete recipe, visit Olivia's Cuisine.😋❤️

Italian Pot Roast (Stracotto).
# # # Italian Pot Roast (Stracotto)
# # # # Ingredients:
- 4 oz bacon, diced
- 3 lbs beef roast (such as chuck roast or round roast)
- 2 bay leaves
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 1 sprig rosemary
- 1 sprig thyme
- 1 (14.5 ounce) can diced tomatoes
- 2 cups beef broth
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper, to taste
# # # # Instructions:
1. **Prepare the Ingredients:**
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. **Brown the Beef:**
- Season the beef roast generously with salt and pepper.
- In the same pot with the bacon fat, sear the beef roast on all sides until browned. Remove the beef and set aside.
3. **Saute Vegetables:**
- Add the chopped carrots, celery, and onion to the pot. Cook until they begin to soften, about 5-7 minutes.
- Add minced garlic, Italian seasoning, and red pepper flakes. Cook for another minute until fragrant.
4. **Deglaze and Simmer:**
- Pour in the beef broth and diced tomatoes with their juices. Stir well, scraping up any browned bits from the bottom of the pot (this adds flavor).
5. **Add Herbs and Return Beef:**
- Tie the bay leaves, rosemary, and thyme together with kitchen twine (or use a herb sachet).
- Return the beef roast and crispy bacon to the pot. Nestle the herb bundle into the liquid.
6. **Braise the Pot Roast:**
- Bring the liquid to a simmer. Cover the pot with a lid and reduce the heat to low.
- Let the pot roast simmer gently for 3-4 hours, or until the beef is tender and can easily be shredded with a fork. Stir occasionally and add more beef broth if needed to keep the meat moist.
7. **Serve:**
- Once the pot roast is tender, remove the herb bundle.
- Serve the Italian Pot Roast (Stracotto) hot, sliced or shredded, with the vegetables and sauce spooned over the top.
# # # # Serving Suggestions:
- This Italian Pot Roast pairs well with mashed potatoes, polenta, or crusty bread to soak up the flavorful sauce.
- Garnish with fresh parsley if desired.
Enjoy your hearty Italian Pot Roast (Stracotto)!

Italian Pot Roast (Stracotto)
Savor the rich flavors of this Italian pot roast, perfect for a comforting family dinner. Slow-cooked until tender, this dish will make your kitchen smell amazing!
Ingredients:
• 4 ounces bacon or pancetta, diced (optional)
• 3 pounds beef (like chuck), cut into 3 large pieces
• Salt and pepper to taste
• 1 cup onion, diced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 tablespoon garlic, chopped
• 1/2 teaspoon red pepper flakes (optional)
• 2 cups beef broth
• 1 can (14.5 ounces) crushed tomatoes
• 1 sprig thyme (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
• 1 sprig rosemary (or 1 teaspoon fresh chopped or 1/2 teaspoon dried)
• 1 teaspoon Italian seasoning
• 2 bay leaves
• Salt and pepper to taste
Directions:
1. In a large pot or Dutch oven, cook the diced bacon or pancetta over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
2. Season the beef pieces with salt and pepper. Add them to the pot and brown on all sides for about 5 minutes.
3. Add the onion, carrot, celery, garlic, and red pepper flakes (if using) to the pot. Cook for about 5 minutes until the vegetables soften.
4. Pour in the beef broth and crushed tomatoes. Stir well to combine.
5. Add thyme, rosemary, Italian seasoning, bay leaves, and adjust with more salt and pepper if needed.
6. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 3-4 hours, or until the beef is very tender and easily shreds with a fork.
7. Once done, remove the bay leaves before serving.
Preparation Time: 15 minutes
Cooking Time: 3-4 hours
Total Time: 3 hours 15 minutes
Yield: Serves about 6-8 people
Tips:
* You can keep the dish warm in the oven on low heat if you're not ready to serve immediately.
* Serve with crusty bread or over pasta for a full meal.
* Feel free to add other vegetables like potatoes for extra heartiness.

Italian Pot Roast (Stracotto)
Ingredients:
- 3 pounds beef chuck roast
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup beef broth
- 1 cup crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
Directions:
1. Preheat your oven to 325°F (163°C).
2. Season the beef chuck roast generously with salt and pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the roast on all sides until browned. Remove the roast from the pot and set aside.
4. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent.
5. Add the carrots and celery, cooking for an additional 5 minutes.
6. Stir in the beef broth, crushed tomatoes, and tomato paste. Mix well.
7. Add the thyme, rosemary, oregano, and bay leaf.
8. Return the beef roast to the pot, making sure it is submerged in the liquid.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Cook for 3-4 hours, or until the beef is tender and easily shredded.
Prep Time: 15 minutes | Cooking Time: 3-4 hours | Total Time: 3 hours 15 minutes - 4 hours 15 minutes
Kcal: 350 kcal | Servings: 6 servings

Italian Pot Roast (Stracotto)
Viandes
4 oz Bacon
3 lbs Beef
Fruits et légumes
2 Bay leaves
1 cup Carrot
1 cup Celery
1 tbsp Garlic
1 cup Onion
1 sprig Rosemary
1 sprig Thyme
1 (14.5 ounce) can Tomatoes
Conserves
2 cups Beef broth
Aides culinaires et épices
1 tsp Italian seasoning
1/2 tsp Red pepper flakes
2 Salt and pepper
Must express something to keep getting my recipes... Thank you
Full Recipe: 👇
https://madxdriver.com/italian-pot-roast-stracotto/

Beef Bourguignon 🥩🥩🥩❤️🥰
Ingredients
- 3 pounds boneless chuck steak
- 1 piece bay leaf
- 1/2 teaspoon thyme
- 1 teaspoon peppercorns
- 2 tablespoons butter
- 1/2 pound mushrooms, quartered
- 1/2 pound mushrooms, quartered
- 1/2 tablespoon finely chopped parsley
- 1 teaspoon Salt and pepper
Must express something to keep getting my recipes.... Thank you.
FULL RECIPE Link in First (c.o.m.m.e.n.t ).👇

Red Wine & Pomegranate Short Ribs

Ingredients
2 TBSP olive oil

5 lbs. beef short ribs

Salt and pepper, as needed

1 large white onion, chopped

5 stalks celery, chopped

5 carrots, chopped

5 cloves garlic, minced

3 heaping TBSP tomato paste

1 cup pomegranate juice

1 cup red wine (any that you’d drink)

2 cups beef stock

¼ cup pomegranate arils (seeds)

Caramelized Pulled Beef Brisket in a Rich Spicy Sauce
Ingredients:
1.5 tbsp veg oil
salt and pepper
0.75 kg rolled beef brisket
1 large red onion peeled and sliced
1.5 tsp smoked paprika
1/2 tsp cinnamon
1/4 tsp cayenne
2 tbsp. dark brown sugar
1 tbsp. honey
1 tbsp. water
3 cloves garlic peeled and crushed
1 x 400ml tin of chopped tomatoes
540 ml hot beef stock water with three stock cubes is fine
1 tbsp Worcestershire sauce
1 tbsp dark soy sauce
1 tbsp brown sauce/HP Sauce you could use A1 Steak sauce if you can't get HP
1 tbsp light brown sugar
Serve with (optional):
Sweet chilli jam
1 tsp chilli flakes
Instructions:
Heat oven to 140C/275F.
Heat oil in a large casserole pan on a high heat. Season the brisket with salt and pepper, place in the pan and then brown on all sides. Take the brisket out of the pan and place on a plate.
Turn the heat down to low, place the sliced onion in, season with salt and pepper and gently cook for 5 minutes, stirring regularly until they've softened.
Whilst the onions are cooking, mix the paprika, cinnamon, cayenne, dark brown sugar, honey and water in a small bowl. Spread half of it over the brisket.
Add the garlic to the onions and give a stir. Allow to cook for 30 seconds, then add the tinned tomatoes, stock, Worcestershire sauce, soy sauce and brown sauce. Bring to the boil and then place the marinated brisket on top. Place a lid on the pan and place in the oven for 3 hours (check it occasionally. If it starts to look too dry, add in a splash of water).
After three hours, take out of the oven and give everything a little stir.
Spread the rest of the marinade on the brisket, sprinkle with the light brown sugar and a pinch of salt and pepper. Turn up the oven to 200C/400F and cook uncovered for 20-30 minutes until the brisket is dark and sticky looking. Take out of the oven, sprinkle with a few chilli flakes, then leave to cool a little. Shred the meat in the sauce using two forks.
Serve with rice, potatoes or salad and sweet chilli jam if you like.

Chicken Cacciatore

Serves: 4

Prep Time: 20 min

Cook Time: 45 min

Calories: 707

Ingredients

⅓ cup flour (see Note)

6 bone-in, skin-on chicken thighs, fat trimmed

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly cracked pepper

3 tablespoons extra-virgin olive oil, divided

1 red bell pepper, thinly sliced

2 shallots, cut into ½-inch slices

8 ounces cremini mushrooms, ends trimmed, sliced

6 cloves garlic, thinly sliced or roughly chopped

1 cup chicken stock

1 cup red wine (we like pinot noir)

2 teaspoons Italian seasoning

1 (14-ounce) can crushed tomatoes

1 (6-ounce) can black olives, drained (optional)

1/4 teaspoon red pepper flakes (optional)

Minced fresh basil (optional)

Grated Parmesan (optional)

Method

Add the flour to a shallow bowl. Pat the chicken dry. Season all over with the salt and pepper. Dip each chicken thigh into the flour, turning to coat.

Heat the oil in a Dutch oven or braiser over medium-high heat. Once the oil is glistening, add the chicken skin-sides down and cook, undisturbed, about 5 minutes per side. Transfer to a plate.

Add the bell pepper, shallot, and mushrooms to the pan and cook, stirring, for 3 minutes, or until the onions begin to soften. Stir in the garlic and cook until fragrant, 1 minute more.

Add the chicken stock, wine, and Italian seasoning and stir to combine. Nestle in the chicken thighs and bring to a boil. Reduce the heat to medium-low and cook until the liquid reduces by half, about 7 minutes.

Stir in the crushed tomatoes and olives, if using, and simmer 20-25 minutes longer, or until the sauce has thickened and the internal temperature at the thickest part of the thigh reaches 165°F on an instant-read thermometer .

Top with red pepper flakes, basil and parmesan, if using, and serve.

Note: If you want, you can skip dredging with flour in step one. The chicken will brown a little slower, about 6 minutes on each side and the sauce will be slightly less thick.

PLEASE S.A.Y S0METHlNG , lT HELPS Y0U C0NTlNUE SEElNG MY P0STS! THANK Y0U!

Traditional Irish Beef Stew

INGREDIENTS

°600g Irish beef blade

° 3 teaspoons paprika

°4.5 tablespoons Flour

°90g Butter

°3 Onions, coarsely chopped

°5 Dl of Guinness

°4 Bay leaves

°4 sprigs thyme

°1Gros leek sliced

°2 carrots, diced 1 cm

°Black pepper

°Sea salt

PREPARATION STEPS

Cut the blade into 2.5 cm by 2.5 cm cubes. Sprinkle the meat with black pepper and paprika and mix well. Add the flour and mix.

Heat the butter in a frying pan and brown the meat. Add the onions and sauté for about 1 min. Deglaze with the Guinness, add the bay leaves and thyme before covering. Lower the heat and simmer for about 1.5 h. Stir occasionally.

Add the leeks and carrots to the stew, simmer for about 1 hour more. Season with black pepper and sea salt

Enjoy !

Classic French Beef Stew with Mushrooms

Ingredients:
3 lbs beef chuck, cut into 2-inch pieces
6 slices bacon, chopped
1 large onion, finely chopped
3 carrots, sliced
2 garlic cloves, minced
2 cups beef broth
2 tablespoons tomato paste
1 lb mushrooms, quartered
1/4 cup all-purpose flour
3 tablespoons olive oil
1 bouquet garni (thyme, bay leaves, parsley)
Salt and pepper to taste

Directions:
In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crisp. Remove bacon and set aside.
Season the beef with salt and pepper. Brown the beef in batches in the same pot. Remove and set aside with the bacon.
In the same pot, add the onion, carrots, and garlic. Cook until the onion is translucent.
Sprinkle flour over the vegetables and stir to coat, scraping the bottom of the pot.
Return the beef and bacon to the pot. Add the tomato paste and bouquet garni. Bring to a boil, then reduce to a simmer and cover. Cook for about 2 hours.
In a separate pan, sauté the mushrooms in a bit of oil until golden. Add to the stew in the last 30 minutes of cooking.
Nutrition and Serving Information:
Prep Time: 20 minutes
Cooking Time: 2.5 hours
Total Time: 2 hours 50 minutes
Calories: 540 kcal
Servings: 6 servings

Sweet & Savory Chicken with Pineapple and Rice 🍍

Ingredients:

1 lb chicken breast, cut into bite-sized pieces
1 can (20 oz) pineapple chunks, drained (reserve juice)
1 cup jasmine rice, uncooked
1 red bell pepper, chopped
1 onion, chopped
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon ginger powder
Salt and pepper, to taste
2 green onions, chopped (optional)

Directions:

Cook the jasmine rice according to the package instructions, then set aside.
In a small bowl, mix the reserved pineapple juice, soy sauce, honey, garlic powder, ginger powder, salt, and pepper. Set this sauce mixture aside.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until golden and cooked through, about 5-7 minutes.
Add the chopped onion and red bell pepper to the skillet, cooking for an additional 3-4 minutes until they begin to soften.
Stir in the pineapple chunks and pour the sauce mixture over the chicken and vegetables. Cook for another 3-5 minutes, allowing the flavors to meld together.
Serve the chicken and pineapple mixture over the cooked jasmine rice.
Garnish with chopped green onions if desired, and enjoy!

Prep Time: 10 mins
Cooking Time: 20 mins
Total Time: 30 mins
Servings: 4

Tuscan-Style Slow-Cooked Beef Roast

Savor the rich and hearty flavors of our Italian Pot Roast Straccato, perfect for a cozy family dinner! 🍖

Recipe
Ingredients:

2 lbs beef chuck roast
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 cups beef broth
1 (14-ounce) can crushed tomatoes
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt and pepper to taste
2 tablespoons fresh parsley, chopped for garnish
Directions:

In a large pot, heat the olive oil over medium-high heat. Season the beef with salt and pepper and sear in the pot until browned on all sides.
Remove the beef and add the onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Return the beef to the pot and add the beef broth, crushed tomatoes, rosemary, and thyme.
Bring to a boil, then reduce the heat to low and cover. Simmer for 3-4 hours, or until the beef is tender and falls apart easily.
Shred the beef in the pot and mix with the sauce.
Garnish with chopped parsley before serving.
Prep Time: 20 minutes | Cooking Time: 4 hours | Total Time: 4 hours 20 minutes

Kcal: 430 kcal | Servings: 6 servings