Deni 8230 Manuel D’Utilisation

®

6

Servings: 4

Ingredients:

1

/

4

cup vegetable oil

1

/

3

cup tomato paste

2

1

/

2

lbs. stewing beef 

(

1

/

2

” cubes)           

3

/

4

cup red wine

salt and pepper to taste

1 qt. brown stock

4 tbsp. flour

3 tbsp. fresh parsley, chopped 

4 white potatoes

1

/

2

tsp. dried thyme

1 cup dice onion

2 bay leaves

3

/

4

cup carrots, 1” pieces

1 tsp. chopped garlic

3

/

4

cup celery

Method:
1. Set temperature to 375°F.  Keep lid off.  Heat oil in 

skillet.

2. Season meat with salt, pepper and flour. Add to hot oil.

Brown on all sides. Brown meat in 2-3 batches if 
necessary. Set aside.

3. Combine potatoes, onion, carrot, celery and garlic in 

skillet (add 1-2 tbsp. of oil to skillet if if necessary). 
Cook for about 10 minutes, allowing some browning to
occur.

4. Lower to 325°F. Add paste. Cook about 5 minutes. Add

wine, let it boil about 5 minutes to remove alcohol.

5. Return browned meat with juices to skillet. Cover meat 

with stock, add seasonings and allow mixture to come 
to a boil. Reduce temperature to warming.

6. Simmer 2

1

/

2

to 3 hours or until tender. Turn the unit off.

Servings: 4

Ingredients:

3 tbsp. olive oil
2 lbs. beef tenderloin, sliced 

1

/

3

” thick or sirloin tip

2 tbsp. butter

1

/

2

cups mushrooms, 

1

/

4

” slices

1

/

2

cup onion, sliced thin

1

/

2

cup sour cream

1 cup prepared beef gravy
1 tbsp. dijon mustard
salt and black pepper to taste

Method:
1. Set temperature to 350°F.
2. Heat oil. Saute beef until desired doneness. Remove and

keep warm.

3. Add butter to the skillet. Saute mushrooms and onions.
4. Lower to 300°F. Add sour cream, gravy and dijon 

mustard. Simmer for 2 minutes.

5. Return the beef to the skillet. Heat through. Season with

salt and pepper. Turn the unit off.

6. Steamed rice, noodles or risotto go well with this 

preparation.