Beef Casserole With Tomato Balsamic Vinegar Recipes

BALSAMIC RAVIOLI

Steps:

• Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet.
• Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain.
• Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.

BALSAMIC BEEF STEW RECIPE:

Steps:

• In a large bowl, add the stew meat cubes and balsamic vinegar. Place in the refrigerator and let marinate overnight. When ready to use, drain off the balsamic vinegar and discard.
• In a large heavy pot over medium-high heat, add olive oil. Add stew meat and brown on all sides. If a lot of liquid accumulates while browning, drain into a bowl and save for later to add back to the stew.
• Reduce heat to medium-low. Add the bay leaves, thyme, garlic, and tomato paste and cook until garlic is fragrant.
• Add the rosemary leaves, beef stock, wine, and water. Cover with a lid and bring just to a boil over medium-high heat; reduce heat to medium and simmer approximately 1 1/2 hours or until meat is fork tender but not falling apart. Check on the meat now and then to make sure liquid does not evaporate, adding a little water if necessary. You want the resulting juice to be concentrated with flavor.
• Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.
• After the stew beef is cooked, add potatoes, carrots, onions, and mushrooms. Bring back to a simmer and cook approximately 45 minutes, stirring occasionally, or until vegetables are cooked. Optional: At this point, you may add the cornstarch mixture if you want a thicker stew. Stir mixture into the stew until slightly thickened.
• Add fresh parsley, and salt and pepper to taste.
• Serve with a good sourdough bread to soak up some juice and a simple green salad.

BEEF RICOTTA CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium high heat until brown and cooked through; then add the mushrooms, onion and garlic. Saute for 2-3 minutes until the mushrooms start to soften.
• Add the tomato sauce and vinegar and simmer on low for 5 minutes. Add the mixture to a 2qt. oven safe casserole dish.
• In a medium bowl, combine the three cheeses, oregano and rosemary; mix well. Add the mixture on top of the meat mixture; then bake for 30 minutes until hot and bubbly.

BEEF CASSEROLE WITH TOMATO & BALSAMIC VINEGAR

Steps:

• Heat oil in large heavy based casserole dish over medium heat. Cook beef in batches for 5 - 6 minutes or until browned. Transfer to a bowl.
• Return beef to pan. Add carrots and vinegar. Cook stirring for 2 minutes or until the vinegar is reduced slightly Stir in soup and stock. Cover. Bring to boil. Reduce heat to low. Simmer for 2 hours or until beef is tender. Season with salt and pepper to taste.
• Meanwhile cook the lentils according to packet directions. Drain. Add to beef mixture. Season with salt and pepper. Stir to combine.
• Note: You could use a 400gm can of lentils, draioned and rinsed instead of dried lentils.

BALSAMIC BEEF STEW WITH VEGGIE MASH

Steps:

• Heat the oven to 170C/150C fan/ gas 3. Heat the oil in a heavy-based ovenproof casserole, then fry the onions for about 8 mins, stirring, until golden. Add the beef and garlic, and stir-fry over a high heat until browned all over.
• Pour 500ml boiling water over the dried mushrooms in a bowl to briefly hydrate, then pour into the casserole with the liquid, and stir in the balsamic vinegar, tomato purée, bouillon and mustard. Pile in the carrots, chestnut mushrooms, thyme and some seasoning. Cover, then put in the oven for 3 hrs until the meat is tender. Towards the end of cooking, add a splash of water if the stew is looking dry.
• When the stew is nearly ready, make the mash. Boil the swede and potatoes together for 12-15 mins in a pan over a medium heat. Drain well, then mash with a grating of black pepper. Steam or boil half the broccoli for 5 mins until tender. 4 Serve half the stew with the cooked broccoli. The remaining stew will keep chilled for up to three days and frozen for up a month. Defrost thoroughly before reheating. Reheat the stew and mash in the microwave and steam or boil the remaining broccoli on the night to help preserve the vitamins.