1 tablespoon olive oil
3 1/2 pounds beef back ribs or short ribs
7 1/4 cups beef stock or canned beef broth
6 tablespoons tomato paste
2 bay leaves

2 cups chopped carrots (about 2 medium)
1 cup chopped onion
2 cups chopped zucchini (about 2 medium)
2 cups coarsely chopped mushrooms (about 6 ounces)
1 cup chopped tomatoes (about 2 medium)
3 tablespoons all purpose flour
3 tablespoons butter, room temperature

1 1/2 pounds beef tenderloin steaks, trimmed, cut into 1/2-inch pieces

1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed 1 large egg, beaten (for glaze)
beef, tenderloin, vegetable

3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
3 tablespoons all purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon ground allspice
1/4 cup olive oil
1 pound medium-size mushrooms
1 pound small (1- to 1 1/2-inch) red potatoes, scrubbed
2 1/2 cups canned beef broth

18 shallots
beef, stew, mushrooms

4 tablespoons (about) (1/2 stick) unsalted butter
2 large onions, chopped
1 large green bell pepper, chopped
1 pound mushrooms, sliced
2 tablespoons all purpose flour
1 1/2 tablespoons paprika (preferably Hungarian sweet)
2 1/2 cups beef stock or canned unsalted beef broth
1 tablespoon tomato paste
3/4 cup sour cream
3 tablespoons chopped fresh dill

1 3/4 pounds center-cut beef
tenderloin (chateaubriand), cut into 1/4- to 1/2-inch-thick slices, slices
halved lengthwise
1/4 cup dry white wine
Chopped tomatoes (optional)
beef, paprikas,

2 cups coarsely chopped onions
1 cup beef broth
12 2- to 3-inch-long meaty beef short ribs (about 4 pounds)
3 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
1 tablespoon oriental sesame oil
1 cup (packed) pitted large prunes

2 tablespoons all purpose flour
Chopped green onions

Special equipment: pressure cooker
beef, short, ribs