Barbaras Beef Stew Food

ULTIMATE BEEF STEW

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

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.

BARBARA'S BEEF STEW

Steps:

• Quickly sear stewing beef in a soup pot with a small amount of oil, the onions, and the garlic.
• Add the water, thyme, beef broth, diced tomatoes, and the tomato sauce.
• Bring to a boil, then reduce heat and let simmer for an hour and a half or more.
• Note: The broth will reduce nicely if not covered, but care needs to be taken to not let it reduce too much and endanger going dry.
• About an hour before serving, add vegetables.
• Increase heat to bring the stew back to a boil; then reduce and let simmer until vegetables are tender crisp.
• Biscuits go nicely with this for a complete meal.

STEAK A LA BARBARA STANWYCK

Steps:

• Mix soy sauce with brown sugar, pepper and olive oil, pour into shallow pan.
• Put steak into sauce and spoon a little sauce over top; marinate 30 minutes and turn several times.
• Heat a large heavy skillet; add butter and when very hot, add the steak to skillet.
• Cook over high heat until charred on other side.
• (The result will be steak charred on the outside but pink in the middle.).
• Serve immediately on a well heated platter.