Cook by stirring occasionally or until the onion becomes soft and translucent. Do this for 3-4 minutes. #3. Add mushrooms and ground beef. Continue cooking until the beef is nicely browned and the ...

Tip the beef and all the flour into the pan with the onions and mushrooms. Fry for 3-5 minutes. Add the bay leaf, stout, stock, tomato purée and sugar. Stir well and bring to the boil.

A base of sautéed onions, garlic, and mushrooms sets the ... Creamy pasta dish with beef, mushrooms, and spinach Easy and creamy pasta dish with beef, spinach, mushrooms, and peas.

In addition to the red wine and beef, it also features pearl onions, mushrooms, and pancetta — all typical of the famous French dish. But there are important deviations: Beef bourguignon often ...

Add the cornflour and stir to coat the beef, then add the onions, carrots, thyme and mushrooms. Gently fry for 2-3 minutes. Add the stock and bring to a simmer. Cover with a lid and simmer for 2-3 ...

Put the dried mushrooms in a heatproof bowl and pour enough ... Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches ...

Add the onions and mushrooms and cook over a medium heat until the onions are soft and caramelised, about 10-15 minutes. Coat the diced beef in the plain flour Scoop out the softened mushroom ...

Transfer the onion to a bowl. Add the remaining 2 teaspoons oil to the pan and heat over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they have released their water ...

This the ultimate beef stew. In France it is known as boeuf ... but for ease and simplicity I have used bacon this time round and pearl or baby onions are replaced with regular onion.