2lbs round boneless stewing beef
1 can of chunky tomatoes
2 carrots finely chopped
2 celery stalks finely chopped
1 potato (optional)
1 carrot sliced (optional)
Chop onion and saute until translucent. Add carrots and celery and cook another 5 minutes.
Add beef to pan and cook for 5 – 10 minutes.
Next, add 1 cup of red wine and stir. Once wine has cooked down add can of tomatoes.
Cook stew covered for 1.5 hours on medium-low flame.
- 2 filets mignons, each about 1 1/4 inches thick
- 1/2 cup Tawny Port
- 1/4 cup red-wine vinegar
- 1/2 teaspoon Dijon mustard
- 1 1/2 teaspoons olive oil
Pat filets dry and season with salt and pepper. In a small bowl whisk together Port, vinegar, and mustard until combined well.
In a non-stick skillet heat oil over moderately high heat until hot but not smoking and cook filets 4 minutes. Turn filets and cook 4 minutes more for medium-rare. Transfer filets to a warm platter. Pour Port mixture carefully down side of skillet and boil, stirring, until reduced to about 2 tablespoons. Serve filets with glaze.
From Gourmet October 1995
Photography by sanctumsolitude
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon minced fresh ginger
- 1 1/4-pound flank steak, fat trimmed
Whisk first 5 ingredients to blend in 13×9×2-inch glass baking dish. Add steak and turn to coat. Let stand 1 hour at room temperature or cover and refrigerate overnight, turning occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Drain marinade into small saucepan and bring to boil. Grill or broil steak about 5 minutes per side for rare. Transfer steak to platter; let stand 10 minutes. Thinly slice steak across grain. Pass marinade as sauce.
From Bon Appétit July 1994
Photography by Heliostatic