2 Stew Food

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

STOVETOP BEEF STEW FOR TWO (DINNER FOR TWO)

Steps:

• Season the beef on both sides with salt and pepper.
• In a large Dutch oven over medium heat, heat vegetable oil. Add the beef in a single layer and cook until brown, about 3-5 minutes. Flip and cook until brown, about 2-3 minutes. Transfer to a bowl and keep warm.
• In the same pot, add onion and a pinch of salt. Cook until softened, about 5-8 minutes. If the pot is dry, add more oil. Add garlic and cook 1 minute.
• Gradually stir in 3/4 cup beef broth, Worcestershire sauce, brown sugar, and 1/2 teaspoon salt, scraping up any brown bits on the bottom of the pan. Bring to a boil.
• Once boiling, turn the heat down to the lowest simmer possible. Add the beef and any juices from the bowl and thyme sprig. Cover and simmer until beef is tender, about 60-90 minutes, stirring occasionally. If the pot is dry, add the remaining 1/4 cup broth.
• Add carrots and potatoes. Cover and cook 30 minutes or until the vegetables are tender.
• Stir in peas, thyme leaves, and lemon juice. Cook until the peas are hot, about 1 minute. Remove the thyme sprig.
• Optional - If there's still liquid left in your pot: Mix together cornstarch and water until smooth. Stir into the pot then bring to a simmer. Cook until thickened, about 3 minutes. Let cool for 10 minutes before serving.

2 STEW

Steps:

• 1. Season meat with salt, pepper and onion flakes. Brown and drain.
• 2. Sprinkle taco seasoning over meat and stir.
• 3. Open all cans of Rotel, beans and corn and pour into the pot. Do not drain any of these.
• 4. Add small amounts of water if needed. Let simmer until the flavors mix well together.
• 5. Serve over white rice, fritos, with cornbread or just by itself. Top with cheese and sour cream.

STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.

SIMPLE BEEF STEW FOR TWO

Steps:

• Season beef cubes to taste with salt and pepper.
• Melt butter in a heavy medium skillet over high heat; add beef and saute until browned on all sides, about 5 minutes.
• Using slotted spoon, remove beef to a bowl.
• Lower heat to medium-low and add carrots and onions, toss to coat with pan juices.
• Add flour while stirring and continue to stir 1 minute to lightly toast the flour.
• Stir in broth and ale slowly, then return the beef (and any juices in the bowl) to the pan.
• Cover and let simmer until beef and carrots are tender, stirring occasionally, about 15 minutes or so.
• Season again with salt and pepper to taste and serve.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.