All recipes » Soups, stews & chilis » Beef » Braise
Red Wine Braised Short Ribs by Foodiewifeseared and then braised in vegetables, ginger, lemon grass and red wine and herbs. The beef short ribs are tender and very flavorful, and especially good served over polenta. Save the leftover strained juice to make soup to following day— delicious. |
1 vote
2419 views
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Dad's Chili by Kevin Takeithis is my rendition of the Chili my father taught me to cook . it has been used many times including when i was in the California Chili Cook-off Championship in Newport Beach, CA. i did not win the overall competition, but did win the People's Choice award. |
1 vote
4781 views
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Beef Stew by Laurie Alves
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2 votes
4446 views
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Christmas Eve Stew by Polly Motzko by Miss Polly MotzkoI realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine… |
1 vote
2675 views
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St. Patrick's Day Beef Stew with Guinness by John SpottiswoodThis is a great Beef Stew adapted from a recipe by Margaret Johnson. We doubled the recipe, used about half the butter, and added plenty of salt and black pepper. We also cooked it about 5 hours ahead of time and let it sit in the pot for another 3 hours after it was done cooking. It was awesome. |
14 votes
25181 views
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Hungarian Gulyas Soup by Gyula SziraczkyThis is my really first recipe I've ever "published"...anywhere. So I thought that a traditional, very traditional, Hungarian dish would be appropriate (since I was born in Hungary). The best way to make this soup is to cook it outside in a "bogracs" (a small, round metal pot with handles) over real fire! Try it and you will never… |
3 votes
17797 views
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