beef, bay leaves, carrot, parsnip, +black pepper, +mustard seed, +cloves, +allspice, +rutabaga, +pearl onions, +red potatoes, +cabbage
find.myrecipes.com - Similiar recipes
Flavorful beef stew topped by a savory biscuit crust. This one-dish meal will warm you on a chill evening; comfort food at its best ! Despite what looks...
carrot, red wine, beef, parsnip, +bay leaf, +beef broth, +celery, +flour, +garlic, +olive oil, +onions, +salt, +white pepper
I love this recipe because I can make it the day before, it uses traditional and easy to grow herbs fresh from the garden and the vegetables are not exotic....
bay leaves, carrot, parsnip, red wine, +celery, +rosemary, +lamb, +paprika, +mint, +olive oil, +flour, +red onions, +white pepper
St Patty's Day meal made easy! Serve with Rye bread or my Irish soda bread
carrot, beef, mustard powder, parsnip, +garlic powder, +cabbage, +onions, +black pepper, +red potatoes, +salt, +sugar, +thyme, +water
carrot, kosher salt, parsnip, shallot, +olive oil, +garlic, +potato, +sweet potato, +chicken, +mustard greens, +butter, +water, +white wine
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The consumption of meat in Spain has always been an indicator of social standing. An old expression holds that it is better to have two mouthfuls of beef...
beef, carrot, red wine, parsnip, +paprika, +ketchup, +beef broth, +cornstarch, +garlic powder, +leek, +onions, +black pepper, +water
The juiciest chicken roast ever. I have taken this recipe from Chef at Home Michael Smith and added a touch of my own.
bay leaves, carrot, parsnip, shallot, +celery, +thyme, +gravy, +olive oil, +onions, +chicken, +salt, +sugar, +water
This is a variation of Coq au Vin, made with duck legs. The sauce is made velvety smooth with the subtle addition of chocolate, which perfectly balances...
bay leaves, carrot, red wine, shallot, +cinnamon, +cloves, +duck legs, +semisweet chocolate, +rosemary, +thyme, +pancetta, +butter, +pomegranate
My Grandma Muriel was an incredible cook and walking into her house was always an exciting experience. The aromas would flood our senses and our mouths...
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