What herbs to put in a beef stew?
- 2 lbs stewing beef, cut into 1-inch pieces.
- 2 tablespoons all-purpose flour.
- 2 tablespoons olive oil.
- 3 cups mixed mushrooms, thickly sliced.
- 3 garlic cloves, minced.
- 1 1⁄2 teaspoons marjoram, fresh, chopped.
- 1 1⁄2 teaspoons thyme, fresh, chopped.
- 1 cup all-purpose flour.
- 2 teaspoons dried oregano.
- 1 tablespoon dried basil.
- 1 teaspoon dried rosemary.
- 1 tablespoon dried parsley.
- 1 tablespoon salt.
- 2 tablespoons black pepper.
- 2 tablespoons paprika.
- Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.
- Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil. If you cover it tightly with the foil or wrap it in foil, you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat.
- The temperature range in which most bacteria grow is between 40 degrees F (5 degrees C) and 140 degrees F (60 degrees C). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary. Undercooking or improper processing of home-canned foods can cause very serious food poisoning.
Ingredients Serves: 6
- 1 lean boned beef rib joint, about 900g (2lb), rolled and tied.
- good pinch of freshly ground black pepper.
- 40g (1 1/2oz) fresh herbs, such as parsley, basil, sage, rosemary, thyme and chives, or 1 1/2 tablespoons dried mixed herbs.
- 2 tablespoons Dijon mustard.
- 1 tablespoon olive oil.
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- 3 tablespoons mixed chopped herbs, such as rosemary, thyme, oregano, or marjoram.
- 1 1/2 teaspoons coarse salt.
- 1 teaspoon freshly ground black pepper.
- 1 tablespoon olive oil.
- 1 grass-fed top sirloin steak (20 ounces and 1 1/2 inches thick), trimmed leaving 1/4 inch of fat.
- Roast in the preheated oven, uncovered, to desired doneness (see the chart below). Remove the meat from the oven. Cover with foil and let stand for 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving.
- Tender herbs such as basil, parsley and chives tend to taste better fresh since their subtle flavor is one of the most attractive qualities about them. Tougher herbs such as rosemary, oregano and thyme actually taste better when their flavors are more concentrated through the drying process.
Updated: 4th December 2019