Recipe courtesy of Adam P Lang
Episode: Army Cook-Off
Total:
2 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes.

In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables.

IDEAS YOU'LL LOVE

Beer-Braised Beef Stew

Recipe courtesy of Nancy Fuller

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Spinach Artichoke Beef Wellington

Recipe courtesy of Food Network Kitchen

Cubano Sandwiches with Mojo-Braised Pork Shoulder

Recipe courtesy of Eddie Jackson

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Beef Short Ribs

Recipe courtesy of Ina Garten

Braised Short Ribs

Recipe courtesy of Ree Drummond

Beef Stew

Recipe courtesy of Food Network Kitchen

Beef Stroganoff

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking