Beef Stock Martha Stewart Living

Ingredients

3 lb beef shank, cut into 1 -inch pieces 2 bay leaves 1 onion, unpeeled & quartered 1 stalk celery, cut into 4 pieces 2 carrots, trimmed and peeled 1 tbsp peppercorns 3 1/2 qt water	Advertisements

Preparation
 
1. Combine all ingredients in a 4-quart stockpot and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours, skimming foam as it
rises to the top.

2. Let cool slightly and strain. Remove meat from bones; discard
bones and vegetables. Shred meat into small pieces and reserve.
Refrigerate stock, overnight if possible, and remove hardened fat
with a spoon.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

 

 
Servings:
2

 

Beef Tortilla Casserole 1
* Tortillas should be 6 to 7 inches in diameter and be cut into ** Chiles should be seeded and finely chopped.     strongServings:8/strong   (Upload by user)

Beef Tortilla Casserole
* Tortillas should be 6 to 7 inches in diameter and be cut into ** Chiles should be seeded and finely chopped.     strongServings:8/strong   (Upload by user)

Beef With Brown Rice Feta Casserole
Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the (Upload by user)

Beefy Tortilla Casserole
Brown ground chuck; drain any excess fat. Add (chopped) onion, garlic and bell pepper; cook until soft. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin and cilantro. Add salt and pepper to taste. Bring to a boil; (Upload by user)

Beefy Zucchini Tomato Casserole
Heat oil in Dutch oven. Cook and stir beef and onion in hot oil until beef is light brown; drain off fat. Stir in remaining ingredients except zucchini and cheese. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour.&20; Heat oven to 350 . Trim ends fr (Upload by user)

Beer Braised Beef In Crock Pot
Preparation: Put the beef in the crock pot. Combine all the other ingredients and pour over the beef. Cook on low for 8 10 hours or on high for 4 5 hours. Before serving thicken juices if desired. Joyce says she uses some flour or corn starch to do this.     (Upload by user)

Belgian Beef Stew
PREHEAT OVEN TO 325F. Dredge the meat in flour. Heat 3 tablespoons of oil in a Dutch oven. Add only enough meat to cover the bottom of the pan without crowding and brown on all sides, scraping and turning the cubes so that they don t burn. Remove the meat with a slotted spoon t (Upload by user)

Belgian Endive Ham Au Gratin
Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the (Upload by user)

Best Texas Chili Weight Watchers Favorite
In medium nonstick skillet, heat oil, add onions, celery, and garlic; cook over medium heat until softened, about 2 minutes. Place vegetables and remaining ingredients in slow cooker; stir to combine. Cook on low setting 4 hours.     strongServing (Upload by user)

Bill Pfeiffer 1982 World Champion Chili
1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 11 T Gebhardt s Chili powder 4 T cumin 4 T beef bouillon (instant, crushed) 36 oz Old Milwaukee beer 2 lb pork, cubed (thick butterfly pork chops) 2 lb chuck beef, cut into cubes 6 lb ground rump 4 large onions, finely chop (Upload by user)
TAG: chili, sauce, simmer, water, taste, chopped, ,

Bill Pfeiffer s 1980 World Champ. Chili
1 T oregano 2 T paprika 2 T MSG (monosodium glutamate) 9 T Chili powder, light 4 T cumin 4 T beef bouillon (instant, crushed) 24 oz Old Milwaukee beer 2 C water 4 lb extra lean chuck, chili grind 2 lb extra lean pork, chili grind 1 lb extra lean chuck, cut into 1/4" cubes 2 (Upload by user)
TAG: chili, sauce, simmer, water, taste, chopped, extra, ,

Bobbie s Chili Sauce
Combine 1st five ingredients and let stand overnight. Drain in colander but do not press. Place in a large kettle and add remaining ingredients (pickling spice in cheesecloth). Bring to a boil, reduce heat and simmer for 15 minutes. Fill jars and process for 10 minutes. Fills 12 (Upload by user)

Boeuf Bourguigon
*Cut into 1 1/2 inch cubes Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow cooker if it has a browning unit. Pour beef and drippings into slow cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines he (Upload by user)

Bourbon Franks
In a large saucepan, mix all ingredients except franks. Cover, simmer at least 2 hours, stirring occasionally. Add franks, and simmer until heated thru, about 10 mins. keep warm. (I serve these out of my crockpot, or a chafing dish.)     strongServing (Upload by user)
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Bon Appetit Vegetarian Chili With Chipotle Ch
You guys can figure out the rest. Cook for 30 minutes, stirring, and add salt and pepper. I omited 1 T. oil at the beginning of this recipe it was used to saute the vegetables. [email protected] From Fatfree Digest April May 1994, Formatting by Sue Smith (using MMCONV)br (Upload by user)

Bourbon Onion Chili Sauce Corrected
* Mixed herbs parsley, basil, thyme and chives. Heat olive oil in a heavy bottomed nonaluminum saute pan. Add onion, shallots, celery and garlic. Cover with a tight fitting lid, reduce heat to very low and sweat until tender, about 5 minutes. Stir in tomatoes, lemon juice (Upload by user)
TAG: sauce, minutes, onion, ,