1. Heat oil in a skillet over medium-high heat. Add meat and brown on all sides. Pour in vinegar and stir to remove any browned bits stuck to the bottom of the pan.
2. Add tomatoes, garlic salt and onion powder. Bring to a boil, reduce heat and simmer until meat is tender, about 30 minutes.
3. Add beans; simmer 5 more minutes to heat through before serving.

Makes 4 servings.

1. Purée diced tomatoes and set aside.
2. Place beef in a stockpot and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once.
3. Uncover the pan and turn the heat to high. Cook for another 10 minutes, or until the liquid evaporates.
4. Add the butter and cook the meat over medium-high heat for an additional 10 minutes, stirring occasionally, until it browns.
5. Add the onions and potatoes. Cook for 5 more minutes.
6. Add reserved puréed tomatoes to the pan along with cilantro, water, bay leaves, salt and pepper. Simmer over low heat, covered, for 1 hour.
7. Remove cover, stir in basil and simmer 10 more minutes. Serve hot.

Makes 8 servings.

1. Lightly brown beef and onion in butter in stew pot. Add carrots, celery, lemon juice, bay leaf, mushrooms, green pepper, and Redi-Base. Pour in beer. Cover and simmer over low heat until meat is tender, about 1 1/2 hours. (Add water, if necessary, to replace any liquid that has evaporated.)
2. Add potatoes during last 45 minutes of cooking.
3. Place meat and vegetables on heated platter.
4. Strain liquid remaining in pan. Blend flour and water to smooth paste. Stir into liquid and cook until thickened. Pour sauce over meat and vegetables.

Makes 6 to 8 servings.

1. In a large pot, heat oil over medium-high heat. When hot, but not smoking, add beef and onion and cook until meat is browned on all sides, about 5 minutes. Add garlic during the last minute of cooking. Stir in the potatoes, yams, beef broth, tomatoes, green bell pepper, sugar and half the salt and pepper. Bring to a boil, cover and reduce heat. Gently simmer for 1 1/2 hours.
2. Meanwhile, prepare the pumpkin as if you’re going to carve a jack-o’-lantern; cut a lid from the top, using the stem for a handle and scrape out and discard all of the fibers and seeds (or save the seeds and roast for a tasty snack). Set aside.
3. Preheat oven to 325°F.
4. Stir the corn and sherry into the stew and return to a boil. Remove from heat.
5. Score the inside of the prepared pumpkin and brush with melted butter. Season with remaining salt and pepper. Transfer the stew into the pumpkin shell, reserving any excess to reheat later and refill pumpkin. Place top on pumpkin.
6. Place the pumpkin in a oven-safe serving platter or baking shallow pan and bake for 1 1/2 to 2 hours, or until pumpkin meat is tender. Do not over cook, or the pumpkin will sag and soften.
7. Carefully remove pumpkin from oven; garnish cooked pumpkin (do not remove from baking pan) by surrounding it with shredded red cabbage. Ladle out stew, scooping out pumpkin meat with each serving. Garnish each serving with parsley, if desired. Refill with reheated remaining stew, as needed.

Makes 8 servings.

Cooking Tip: Be sure to buy a pumpkin that can fit (including the top) standing up in your oven.

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* 2 ¼ Lb beef , cubed
* for the marinade:
* 2 carrots , peeled and diced
* 4 garlic cloves
* 4 celery stalks , chopped
* a few sprigs of thyme
* a few sprigs of parsley
* 2 bay leaves
* 1 Tbsp black peppercorns
* a few allspice kernels
* 2 fl oz vegetable oil
* 1 ¾ oz butter
* 7 oz button mushrooms
* 8 shallots , peeled
* 1 Tbsp tomato purée
* 25 fl oz red wine , preferably Burgundy
* 4 Tbsp flour
* 10 1⁄8 fl oz beef stock
* 4 bacon rashers , cut into pieces
* 2 fl oz brandy
* 2 Tbsp parsley , chopped
* salt and pepper
* 2 bowls
* 1 sieve
* 2 trays
* 1 set of tongs
* 1 slotted spoon
* 1 saucepan
* 1 wooden spoon
* 1 frying pan
* some paper towel
* 1 small cheesecloth
* some string
* some cling film
* 1 pair of scissors

Step 2:
Make the sachet
Into the centre of the cheesecloth, place the thyme, bay leaves, parsley, allspice and the black pepper. Tie it up with the string to make it into a sachet. Set it aside.

Step 3:
Marinate the ingredients
Place the meat into a large bowl. Follow with the carrots, garlic, celery and the sachet. Pour over the red wine. Cover with some cling film. Place it into the fridge overnight to marinate.

Step 4:
Preheat the oven
Set your oven to 170ºC (325ºF/ gas mark 3).

Step 5:
Separate the ingredients
Once your meat has marinated, unwrap it. Pour it through the sieve into a separate bowl. Remove the sachet and put the meat onto a tray, leaving the liquid in the bowl.

Step 6:
Season the meat
With some kitchen towel, pat dry the meat. Season with salt then pepper. Sprinkle over some flour. Mix it all in with your hands, to ensure that all the meat cubes are well coated.

Step 7:
Brown the meat
Place a saucepan onto a high heat and warm through. Add some oil and a knob of butter. When melted add the meat in with your tongs. You will have to cook it in batches, depending on the size of your pan. Take your time to brown the meat nicely on all sides, as it will give the meat a deeper flavour. Once browned, remove the meat and place onto a tray. Add some more oil and butter if needed before browning the remaining meat.

Step 8:
Cook the stew
When all the meat has browned add the bacon and let it fry a bit. Add the vegetables from the marinade and let them cook a little.
Add the tomato purée and mix it in. Add the brandy and spoon all the meat back into the pan, depending on the size of your pan. Cover it with the red wine that the meat was marinated in, the beef stock and the herb sachet. Bring it to a simmer and cover it with the lid. Put it into the oven to cook for 2.5 – 3 hours.

Step 9:
Brown mushrooms and shallots
While the stew is cooking, place a frying pan on high heat. Add some oil and a some butter. Introduce all the mushrooms, depending on the size of your pan. Toss them occasionally to help them brown evenly. Season with salt and pepper. Add more butter and oil as needed.
When nicely browned remove them from the pan. Place the pan back onto the heat. Add a little more butter. Add the shallots and let them brown a little. Remove them from the pan and place alongside the mushrooms.

Step 10:
Add remaining ingredients
30 minutes before the beef is ready add the mushrooms and the shallots to the pan. Cook for the remaining time with the pan uncovered.

Step 11:
Garnish and serve
When cooked, remove it from the oven. Take out the sachet and discard. Sprinkle in the parsley. Serve as a hearty meal on its own or with some fluffy mashed potatoes.

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• beef bourguignon recipe

PREPARATION:
Combine sirloin tips, tomatoes, beef broth, picante sauce or salsa, corn, carrots, onion, garlic, cumin, and salt. Cook, covered, on HIGH setting 3 to 4 hours, or until meat is tender. Stir together flour and water. Stir flour mixture into stew mixture and cook on HIGH setting 1 hour or until thickened. Serves 6.

PREPARATION:
Place first 9 ingredients in slow cooker. Stir, cover, and cook on low until meat is tender, about 7 to 9 hours. Turn slow cooker to high. Combine cornstarch and cup cold water; add to beef mixture. Cook and stir until thickened and bubbly. Serve over hot cooked noodles.
Makes 6 servings.