Beef Base
This at-the-ready mix of tender beef gives a weeknight shortcut to the full, hearty flavour of a usually slow simmer.
Servings: 10 cups (2.5 L)
Ingredients:
| Nutritional Info | |
| Per 1 cup (250 mL): about | - |
| cal | 344 |
| pro | 42 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 6 g |
| fibre | 1 g |
| chol | 89 mg |
| sodium | 345 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 28% |
| vit C | 5% |
| folate | 10% |
Suggested Recipes
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4 lb (2 kg) stewing beef cubes
2 tbsp (25 mL) vegetable oil
6 onions, coarsely chopped
4 cloves garlic, minced
2 bay leaves
3 cups (750 mL) beef stock
Preparation:
Cut beef into 1-inch (2.5 cm) cubes if necessary, trimming off any fat. In large heavy saucepan, heat half of the oil over medium-high heat; brown beef all over, in batches. Transfer to bowl.
Add remaining oil to pan; reduce heat to medium. Cook onions, garlic and bay leaves, stirring often, until onions are softened, about 5 minutes.
Return beef and any accumulated juices to pan. Add beef stock and bring to boil, stirring and scraping up brown bits from bottom of pan. Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers and refrigerate, uncovered, until cold. Cover and freeze for up to 2 weeks; thaw in refrigerator.)
Tags:
Main Course; Meat-Beef; Vegetables; Boil/Simmer; Make-Ahead;
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