beef stock

Beef bourguignon

olive oil

beef trimmed,

brown onion, finely chopped

shortcut rindless bacon, halved lengthways, cut into 1cm strips

garlic cloves, finely chopped

red wine

Massel beef stock

tomato paste

pickling onions, peeled (see tip)

small button mushrooms

Green beans, to serve

Good meat, good beer and good pastry – it’s clear why this steak and ale pie is a winner. 

How to make steak and ale pie

225 grams/8 ounces plain flour, plus extra for rolling out

salt

250 grams/9 ounces unsalted butter,

150 milliliters/¼ pint ice-cold water

free-range egg, beaten, to glaze

tbsp plain flour

300 milliliters/½ pint brown ale

garlic cloves, roughly chopped

onions, roughly chopped

250 grams/9 ounces carrots, roughly chopped

celery,

bay leaf

thyme

300 milliliters/½ pint good-quality beef stock

tomato purée

tbsp balsamic vinegar

chestnut

butter

salt and black pepper

Here's what you need: boneless, skinless chicken thighs, salt, pepper, garlic, dried parsley, butter, large onions, fresh thyme, beef stock, gruyère cheese, bread

Cheesy French Onion Chicken Recipe by Tasty

boneless, skinless chicken thighs

salt,

pepper,

garlic, minced

parsley

onions,

gruyère cheese, shredded

bread, sliced and toasted, to serve

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In a bowl, add the chicken thighs, salt, pepper, garlic, dried parsley, and olive oil, and toss until evenly coated.

Add the chicken to a skillet on medium-high heat. Sear until golden brown, about 4 minutes. Flip and cook the other side of the chicken, 2 minutes. Remove the chicken from the pan and set aside.

Add the butter, sliced onions, salt, and pepper to the same pan, stirring occasionally until softened. Reduce heat to low and cook until they are deeply caramelized, about 1 hour.

Add thyme and beef broth and bring the mixture to a simmer.

Add the chicken on top of the onions, and sprinkle with Gruyère cheese.

Broil for 5 minutes, until the cheese is melted and golden brown.

https://vid.tasty.co/output/59789/mp4_640x640/1509657744

Ragu Alla Bolognese

extra virgin olive oil

carrots,

pancetta,

beef

pork butt

beef broth

milk

Kosher salt and ground black pepper

tagliatelle

In a large, deep saute pan, heat olive oil over high heat and add carrots, celery and onions. Cook, stirring, until vegetables are lightly browned, about 6 minutes. Add pancetta, and cook, stirring, 2 minutes. Add beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes.

Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours.

Add milk and butter, and continue to simmer very gently until milk is evaporated and sauce is very thick, about 1 1/4 hours. Season to taste with salt and pepper, and serve over tagliatelle or pappardelle.

We've got some lovely twists on shepherd's pie on the site, but we were missing a definitive version of this classic family recipe – here it is!

No-fuss shepherd's pie

sunflower oil

onion,chopped

carrots,chopped

pack lamb mince

Worcestershire sauce

potatoes,cut into chunks

tbsp milk

Heat 1 tbsp sunflower oil in a medium <a href="https://www.bbcgoodfood.com/review/best-saute-pans">saucepan</a>, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a>, then mash with 85g butter and 3 tbsp milk.

Put the mince into an <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dish</a>, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

Leave to stand for 5 mins before serving.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

Venison meatball and wild mushroom ragout

tbs sunflower oil

onion, finely chopped

garlic cloves, crushed

dill,

venison mince

fresh white breadcrumbs

egg, lightly beaten

Dijon mustard

unsalted butter

mushrooms

tsp sweet smoked paprika

tomato paste and plain flour

(80 milliliters) brandy

sour cream

tbs poppyseeds

tbs chopped flat-leaf parsley leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456516001&=domain=del

5348771529001-5977456516001

Poor Man's Mock Prime Rib

vegetable oil

black pepper

Red wine sauce

If roast stalls out during cooking or hasn&#8217;t reached the desired temperature in the 30 to 50 minutes, heat oven back up to 225 degrees F. for five minutes.

For a 4 1/2- to 6-pound roast, cut in half crosswise before cooking to create 2 smaller roasts.

Notes

Most of the time is hands off. Day of, plan on 2 3/4 hours at a minimum and up to 3 hours 30 minutes at a maximum

30 to 40 minute rest at room temperature (ideal time to prepare your rub)

First stage cooking for medium 1 1/4 to 1 3/4 hours

Timing

Degree of doneness

1 cup Red wine, preferably what you’ll drink with dinner.

1 teaspoon Soy sauce, such as Kikkoman

1 1/2 tablespoons cornstarch, mixed with a little red wine or water

Salt and freshly ground black pepper to taste

Red Wine Sauce

Swap regular mashed potatoes for a sweet and chilli pumpkin version in this riff on steak and mash.

Steak With Mustard Sauce And Chilli Pumpkin Mash

potatoes, peeled, chopped

butternut pumpkin, peeled, chopped

red chilli, seeds removed, finely chopped

x 150 grams rump steaks, trimmed

tbs wholegrain mustard

(250 milliliters) salt-reduced beef stock

baby spinach leaves

Steak with mustard sauce and chilli pumpkin mash

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

Prepare this easy lasagne ahead of time and save in the freezer, uncooked, for when you need it during a busy week. Then just bake for an extra 45 mins.

Classic Lasagne

tbsp olive oil,plus

lean beef mince

pack prosciutto

tomato sauce

hot beef stock

nutmeg

pack fresh lasagnesheets

quantity of our white sauce

ball mozzarella,torn into thin strips

Classic lasagne

To make the meat sauce, heat 2 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 750g lean beef mince in two batches for about 10 mins until browned all over.

Finely <a href="https://www.bbcgoodfood.com/content/top-five-paring-knives">chop</a> 4 slices of prosciutto from a 90g pack, then stir through the meat mixture.

Pour over 800g passata or half our basic <a href="https://www.bbcgoodfood.com/recipes/339605/tomato-sauce" target="_blank" rel="noopener">tomato sauce</a> recipe and 200ml hot beef stock. Add a little grated nutmeg, then season.

Bring up to the boil, then simmer for 30 mins until the sauce looks rich.

Heat oven to 180C/fan/160C/gas 4 and lightly oil an ovenproof dish (about 30 x 20cm).

Spoon one third of the meat sauce into the dish, then cover with some fresh lasagne sheets from a 300g pack. Drizzle over roughly 130g ready-made or homemade <a href="https://www.bbcgoodfood.com/recipes/2982678/white-sauce" target="_blank" rel="noopener">white sauce</a>.

Repeat until you have 3 layers of pasta. Cover with the remaining 390g white sauce, making sure you can’t see any pasta poking through.

Scatter 125g torn mozzarella over the top.

Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.

How to make Pho - a Vietnamese beef bone soup with rice noodles, basil, ginger and thinly sliced  beef. This recipe uses the instant pot to make it in 3 hours start to finish.

The Ultimate Beef Bone Broth - Pho

beef bones (marrow

white onions (skin on)

garlic (sliced in half, skin on)

ginger

coriander seed

clove

star anise

tbsp palm sugar (or brown sugar)

tsp fish sauce (or worcestershire sauce)

800 ml cold water

½ pack rice noodles

200 g sirloin steak (½ lb)

basil

chili (sliced (optional))

tbsp rice wine vinegar (for the chili)

Brulée the ginger

Brulée the ginger by burning it on a gas burner or torch until it&#039;s slightly blackened on the outside. If you don&#039;t have access to fire you can sear it quickly on high heat in a pan.

Add the bones to the water

Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.

Skimming

Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.

Set it and forget it

Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it&#039;s at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.

Wrap the steak

Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.

Slice the meat

After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.

Release the pressure

When the instant pot is ready, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.

Gather the finishing ingredients

Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.

Opening

Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.

Strain

Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.

Cooking the rice noodles

Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.

Finishing

To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.

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