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Molten Chocolate Lava Cake

The long, slow cooking process makes the meat in this Beef Stew melt-in-your-mouth tender. This Beef Stew Recipe is really a meal in and of itself. Serve it for Sunday dinner with Baked Rice Pudding for dessert.

Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours, 30 minutes

Ingredients

* 2-3 lbs. beef stew meat or chuck roast, cut into 2-inch cubes
* 1/2 cup all-purpose flour
* 2 Tbsp. olive oil
* 1 cup baby carrots
* 4 stalks celery, cut into 2-inch chunks
* 2 medium yellow onions, peeled and quartered
* 3 large Russet or Yukon Gold potatoes, peeled and diced into 2-inch chunks
* 1/2 tsp. kosher salt
* 1/2 tsp. freshly-ground black pepper
* 1/4 tsp. crushed red pepper flakes
* 2 cups V-8 juice

Preparation

1. Preheat oven to 250 degrees F.

2. In a large bowl, toss beef with flour, making sure all sides of the beef cubes are coated, shaking off excess flour.

3. Heat olive oil in a large skillet over medium-high heat. Add beef to the skillet. Brown on all sides.

4. Transfer beef to an oven-proof 5-quart dutch oven with a lid (an enameled cast iron dutch oven works best). Add carrots, celery, onions, potatoes, salt, pepper and red pepper flakes. Pour V-8 juice all over beef and vegetables.

5. Stir. Cover and cook 5 hours.

Related : Molten Chocolate Lava Cake Recipe

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Molten Chocolate Lava Cake

Beef Brisket is a classic holiday dish for everything from Rosh Hashana to Passover in my family. My mother makes a delicious brisket. This is her Beef Brisket Recipe, with just a few tweaks to make it my own.

I like to cook my brisket the day before I serve it. Then I slice the brisket, wrap it tightly in its pan juices, and reheat the brisket at 325 degrees for about 20 minutes.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes

Ingredients

* 1 3- to 4-pound beef brisket, trimmed of excess fat
* 2 large onions, sliced
* 1 envelope onion soup mix
* 1 12 oz. jar chili sauce
* 1 cup red wine

Preparation

1. Preheat oven to 325 degrees F.

2. Place sliced onions in the bottom of a 9 x 13 glass baking dish.

3. Lay trimmed brisket on top of the onions.

4. Sprinkle onion soup mix evenly over brisket.

5. In a small bowl, stir together the chili sauce and red wine. Pour over brisket.

6. Bake brisket on the middle or lower rack of the preheated oven for 2-1/2 to 3 hours until the meat is cooked through.

7. Take meat out of the oven and allow to rest 15-20 minutes before cutting.

8. Cut brisket into thin slices against the grain; otherwise the meat will be tough and stringy.

9. You can serve immediately or cover the brisket tightly with foil and reheat later.

This brisket also freezes well. Just wrap the sliced brisket very tightly in foil and then in a zip-top plastic bag. Place the pan juices in a separate plastic container. Thaw overnight in the fridge before re-heating.

Related : Molten Chocolate Lava Cake Recipe