Beef Casserole With Semi Sun Dried Tomatoes Recipes

BEEF CASSEROLE WITH SEMI SUN-DRIED TOMATOES

Steps:

• Dust beef in flour, shaking off excess flour.
• Heat oil in a large frying pan and cook beef in batches until brown. Transfer to slow cooker.
• To the same frying pan, add onion and garlic, cook stirring for 1-2 minutes or until onion is softened.
• Add carrots and celery and cook for a further 3 minutes.
• Stir tomato paste into the vegetables, cook 1 minute.
• Add wine and allow alcohol to evaporate and liquid to reduce slightly. About 2 minutes.
• Place vegetables and remaining ingredients in slow cooker. (Go easy on the thyme if you don't like it too herby.)Cover and cook on HIGH 3-4 hours or LOW 5-6 hours.
• Season to taste and serve hot with mashed potatoes.

SUN-DRIED TOMATO & PASTA CASSEROLE

Steps:

• Heat oven to 400ºF.
• Cook pasta in large saucepan as directed on package, omitting salt. Drain; return to pan.
• Add pasta sauce, Parmesan and tomatoes; mix lightly. Spoon into a 13x9-inch baking dish sprayed with cooking spray. Sprinkle with mozzarella; cover.
• Bake 20 min. or until heated through.

MEDITERRANEAN BEEF STEW WITH OLIVES, SUN-DRIED TOMATOES, BASIL

Steps:

• Pat the meat dry. In a large flameproof casserole, heat the olive oil over moderately high heat. Add the meat in 2 batches and cook, turning, until nicely browned, about 5 minutes per batch. As the meat is cooked, remove it to a plate.
• Add the onions and cook, stirring occasionally, until they are golden and beginning to brown around the edges, about 5 minutes. Add the garlic and cook until softened and fragrant, about 1 minute. Pour int he vermouth and boil until reduced by half, 1 to 2 minutes. Then add the chopped tomatoes with their juices, the vinegar, black pepper, hot pepper, and 1-1/2 cups water.
• Add the meat to the sauce, along with any juices that have collected on the plate. Bring to a boil, reduce the heat to low, cover, and simmer 1-1/4 hours. Add the olives and simmer 20 to 30 minutes longer, or until the meat is tender.
• Add the sun-dried tomatoes and simmer 5 minutes. (The stew can be made to this point up to 2 days in advance.) Just before serving, stir in the fresh basil.

BEEF STEW WITH SUN-DRIED TOMATOES

Steps:

• Drain and rinse tomatoes, then coarsely chop.
• Mix tomatoes and remaining ingredients except the 1/4 cup water and flour.
• Cover and cook on high setting for 5 hours or low setting for 9 hours or until beef and vegetables are tender.
• mix 1/4 cup water and the flour; stir into stew.
• Cover and cook on high heat for 10-15 minutes. Remove bay leaves and serve.