Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
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Company Pot Roast
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 20 min
Prep: 20 min
Cook: 3 hr
Yield: 8 servings
Ingredients
1 (4 to 5-pound) prime boneless beef chuck roast, tied
Kosher salt and freshly ground black pepper
All-purpose flour
Good olive oil
2 cups chopped carrots (4 carrots)
2 cups chopped yellow onions (2 onions)
2 cups chopped celery (4 stalks)
2 cups chopped leeks, white and light green parts (2 to 4 leeks)
5 large garlic cloves, peeled and crushed
2 cups good red wine, such as Burgundy
2 tablespoons Cognac or brandy
1 (28-ounce) can whole plum tomatoes in puree
1 cup chicken stock, preferably homemade
1 chicken bouillon cube
3 branches fresh thyme
2 branches fresh rosemary
1 tablespoon unsalted butter, at room temperature
Directions
Preheat the oven to 325 degrees F.
Pat the beef dry with a paper towel. Season the roast all over with 1 tablespoon salt and 1 1/2 teaspoons pepper. Dredge the whole roast in flour, including the ends. In a large Dutch oven, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large plate.
Add 2 tablespoons olive oil to the Dutch oven. Add the carrots, onions, celery, leeks, garlic, 1 tablespoon salt, and 1 1/2 teaspoons pepper and cook over medium heat for 10 to 15 minutes, stirring occasionally, until tender but not browned. Add the wine and Cognac and bring to a boil. Add the tomatoes, chicken stock, bouillon cube, 2 teaspoons salt, and 1 teaspoon pepper. Tie the thyme and rosemary together with kitchen string and add to the pot. Put the roast back into the pot, bring to a boil, and cover. Place in the oven for 2 1/2 hours, until the meat is fork tender or about 160 degrees F internally. Turn the heat down to 250 degrees F after about an hour to keep the sauce at a simmer.
Remove the roast to a cutting board. Remove the herb bundle and discard. Skim off as much fat as possible from the sauce. Transfer half the sauce and vegetables to a blender or a food processor fitted with the steel blade and puree until smooth. Pour the puree back into the pot, place on the stovetop over low heat, and return the sauce to a simmer. Place 2 tablespoons flour and the butter in a small bowl and mash them together with a fork. Stir into the sauce and simmer for 2 minutes, stirring until thickened. Taste for seasonings. Remove the strings from the roast, and slice the meat. Serve warm with the sauce spooned over it.
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Company Pot Roast with Barefoot Contessa | Barefoot Contessa: Cook Like a Pro | Food Network
EASY Beef Stew Recipe | Tender BEEF STEW slow cooked to perfection!
Here is a slow cooker beef stew that is easy and perfect for dinner. The combination of tender chunks of meat, savory brown gravy, potatoes and vegetables are comfort food heaven. There are many classic beef stew recipes, but this one is my favorite. I like to serve over crusty slices of French bread for a stick-to-your-ribs hearty meal. This is a perfect beef stew without the fuss, you can make all winter long. You can also double this recipe to feed a large family.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
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INGREDIENTS
3 lbs beef chuck roast
1 1/2 lb potatoes
3 medium carrots
2 celery sticks
3 cloves garlic
1 envelope of beefy onion soup mix
2 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
5 Tbsp all-purpose flour
1 dried bay leaf
8 oz frozen peas
* I did not add liquid to the Crockpot
How To Make Beef Stew EASY
Crockpot Beef Stew Dinner
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Hearty Beef Stew with Herb Dumplings by Dan & Steph
Tuck into Dan & Steph’s Hearty Beef Stew with Herb Dumplings (RECIPE BELOW) for a winter warmer the family will love. It’s a filling dinner option that's bursting with rich flavour.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Hearty Beef Stew with Herb Dumplings
Recipe by Dan & Steph
Serves 4
Prep 20 mins (+ resting time)
Cooking 3½ hours
500g Coles Australian No Added Hormones Gravy Beef, cut into into 5cm pieces
50g plain flour
1-2 tbs olive oil
4 cups (1L) salt-reduced beef stock
1-2 tbs tomato paste
1 tbs balsamic vinegar
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1kg pkt Coles Australian Soup Starter Pack, coarsely chopped
½ bunch flat-leaf parsley stems, chopped
5 thyme sprigs, leaves picked
Chopped flat-leaf parsley, extra, to serve
Dumplings
2 cups (300g) self-raising flour
½ bunch flat-leaf parsley leaves, chopped
5 thyme sprigs, leaves picked
2 egg yolks, lightly whisked
2 tsp olive oil
1. Preheat oven to 150˚C. Place the beef and flour in a large bowl. Toss to combine. Heat the oil in a large flameproof casserole pan over high heat. Cook the beef, in batches, until browned all over. Transfer to a plate.
2. Return beef to the pan with the stock, scraping the browned bits from the bottom of the pan. Add the tomato paste and vinegar and stir to combine. Reduce heat to medium. Add the onion, garlic and vegetables from the soup pack. Stir to combine. Bring to the boil. Add the parsley stems and thyme and stir to combine. Cover and bake for 2½ hours.
3. Meanwhile, to make the dumplings, place the flour in a large bowl. Season with salt and pepper. Add the parsley, thyme, egg yolk and oil and stir until just combined, adding just enough cold water to bring the dough together.
4. Divide the dough mixture into 8 even portions and arrange over the beef mixture. Cover and bake for 30 mins or until the beef is tender and the dumplings are cooked through. Set aside for 20 mins to rest.
5. Divide the beef stew and dumplings among serving plates. Sprinkle with extra parsley to serve.
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James Martin - How To Make Beef Stew and Dumplings
James Martin - How To Make Beef Stew and Dumplings
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James Martin demonstrates making Beef Stew and Dumplings with the Wahl James Martin Slow Cooker.
Chicken And Dumplings Recipe/ Old Fashioned Way With Can Biscuits
#chickenanddumplings #grandmaway #canbiscuits
Chicken And Dumplings Recipe/Old Fashioned Way With Can Biscuits
1 rotisserie chicken ( I used herb flavored
1 32 ounce box of low sodium chicken broth
1 10 count of buttermilk biscuits any brand (do not use the flaky kind
1/4 teaspoon of ground fennel seed
1/4 teaspoon of ground celery seed
1 tablespoon of butter
1 teaspoon of granulated garlic
1 teaspoon of granulated onion
1 teaspoon of course black pepper
1/2 teaspoon of salt (add more if need be
3 bay leaves
1/2 cup of water
1 cup of flour (divide)
Instructions:
Debone rotisserie chicken and put meat to the side. Don’t throw carcass away. Next melt the tablespoon of butter, add ground celery and fennel. Let cook for about 2 minutes. Add carcass of chicken, 32 ounce chicken broth and the 3 bay leaves and simmer about 10 minutes. Take biscuits and add 1/2 of flour to board dipping each biscuit in flour making sure not to shake off flour. Roll each biscuit then as possible then cut into desired dumpling size. Once cut add another 1/2 cup of flour and toss biscuits in. Set to the side. Remove carcass, bay leaves. Add the water, garlic, onion and bring pot to a slow boil and begin to drop dumplings in stirring after each batch. Cook for about 15 minutes with first 8 minutes uncovered. Then add the chicken and the black pepper
Beef Bourguignon
Tender fall apart chunks of beef simmered in a rich red wine gravy makes Julia Child's Beef Bourguignon an incredible family dinner. RECIPE: