Beef Broth Braised Beef Stew Food

WINTERTIME BRAISED BEEF STEW

Steps:

• Preheat oven to 350°. Toss beef with flour and steak seasoning., In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches; remove with a slotted spoon., In same pan, heat remaining oil over medium heat. Add onion, celery, parsnips and carrots; cook and stir until onion is tender. Add garlic; cook 1 minute longer. Stir in tomatoes, wine, jelly, bay leaves, oregano and beef; bring to a boil., Bake, covered, 1-1/2 hours. Stir in beans; bake, covered, 30-40 minutes longer or until beef and vegetables are tender. Remove bay leaves and oregano sprigs. If desired, sprinkle with parsley. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

BRAISED BEEF STEW

Steps:

• Heat the oil in a large Dutch oven or stockpot.
• Season the flour with salt and pepper.
• Coat the beef cubes in the flour mixture to coat, shaking off excess flour.
• Brown the beef very well on all sides, then remove to a plate.
• Add the garlic, onion, and chili flakes to the pot, cooking 3 or 4 minutes, until soft, adding more oil if necessary.
• Add the tomato paste; stir with the onion/garlic mixture for 2 minutes.
• Stir in the beef broth and wine to the cooked onions, scraping up brown bits from the bottom of the pot.
• Add the beef back into the pot with, tomatoes, Worcestershire sauce, vinegar, thyme, bay leaf, salt and pepper, and the Dijon mustard (if using).
• Mix well, and bring to a simmer.
• Simmer, uncovered on top of the stove, or in a 350 degree Fahrenheit oven for about 1 hour, or until the meat is fork-tender.
• Add the carrots and potatoes.
• Season with salt and pepper to taste.
• Cook for 30 minutes more, or until veggies are tender.

BEEF BROTH BRAISED BEEF STEW

Steps:

• I like to use a Dutch oven to make the stew, but a good sized pot with a thick bottom will do the trick.
• In a Dutch oven, over medium high heat add the oil and garlic, once it starts to brown the oil will be hot enough to add the beef. Remove the meat, after browning on all sides, and place to the side; add butter and allow to melt.
• Sauté the onions, carrots and celery until soft, add the Dijon mustard, salt, pepper, thyme and red wine.
• Deglaze the pot making sure to get all the browned bits stuck to the bottom, these add flavor. Add beef, beef broth and bay leaves.
• Cover and bring to a boil for 5 minutes. Place in a 325F oven for 30 minutes, add potatoes, carrots and turnips. Gently incorporate into the stew, return to the oven for another 2 hours. Stir every 30 minutes.
• If time permits, make the day before, letting you stew sit overnight, it will enhance the flavors.
• If you do not use red wine, add 2 cups extra broth.

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.

BEER-BRAISED BEEF STEW

Steps:

• Season the beef with some salt and pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.
• Stir in the onions and cook, stirring occasionally, until softened and browned. Add the beef broth, ale, soy sauce and bay leaf. Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.
• Add the beets, Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. Remove the bay leaf before serving.

THE BEST BROWNED BEEF STEW EVER

Steps:

• Put flour, salt and pepper in a large ziploc bag.
• Heat oil over medium heat in a large dutch oven.
• Place meat in bag with the flour and shake until well coated.
• Shake off meat pieces and add them to the oil and stir until slightly browned, Add remaining flour from the bag and the finely chopped onion.
• Stir until well browned.
• Add finely chopped carrot and next 4 ingredients.
• Cover and cook over low heat for 1 1/2 hours (stirring every 15 minutes).
• Add diced potatoes, carrots, and onions, cook for another 45 minutes or until potatoes are tender.

LINDA'S BEEF STEW

Steps:

• Brown stew beef in a small amount of oil.
• Put meat and onions in a pot covered with water. Add salt and pepper to taste, and cook for 2 hrs, adding more water, if needed, as meat cooks.
• After cooking for 2 hrs., add the vegetables, and cook another 1/2 hours.
• Serve, or if you like the gravy thick follow directions below.
• You may thicken the juice by adding 2 T. of corn starch to 1/2 cup cold water and mix, then pour into pan.
• Stir, and let cook for a few minutes to thicken to desired consistency.
• Serve.

BRAISED BEEF AND PUMPKIN STEW

Steps:

• For the Stew:.
• Season the beef generously with salt and pepper.
• In a large, heavy frying pan over medium-high heat, warm the olive oil and add the beef and braise it until browned on all sides (about 8 min total).
• Using a slotted spoon, remove the beef to a plate.
• Pour off most of the fat from the pan, return to the medium-high heat and sauté the onion, thyme and bay leaves until the onion begins to brown (about 6 min).
• Add garlic and cinnamon stick, cook 1 additional minute.
• Pour in the wine and vinegar and stir to dislodge any flavorful browned bits on the bottom of the pan.
• Transfer the contents to a slow cooker with the meat, carrots, tomatoes and stock.
• Cover and cook on low setting for approx 5 hours.
• Add the pumpkin or squash chunks over the top of the beef, recover and continue to cook the stew for 3 more hours. The beef and pumpkin should be very tender.
• Remove and discard thyme sprigs, cinnamon stick and bay leaves, skim off the fat. Serve with polenta, couscous or wild rice. With the garnish (below) on top of the strew portion.
• For the Garnish:.
• Note: the ingredients listed above make only a very small amount, I tripled the ingredients above for my family and friend that was there to enjoy the meal!
• In a small bowl whisk the olive oil and vinegar together with some salt and pepper.
• Stir in the minced onion and mint.

BRANDIED BEEF STEW

Steps:

• Sprinkle meat with flour, garlic salt,oregano, basil& pepper and toss to coat evenly.
• Heat oil in Dutch oven or large pot.
• Add meat and cook over medium heat until browned on all sides, stirring occasionally.
• Add onion, carrots, beef broth and brandy.
• Cover and simmer over low heat for 1 1/2 hours or until meat is very tender.
• Add mushrooms and parsley, and simmer 10 minutes longer.
• Add crusty bread& a nice green salad and enjoy!

BRAISED ITALIAN BEEF STEW

Steps:

• Sprinkle beef with salt and pepper.
• Place it in a wide, deep baking pan (like a turkey roaster).
• Preheat the broiler, and put the rack 4" from the heat, or enough room to allow for the pan.
• Put the meat under the broiler and leave the door ajar so the element stays lit.
• Broil for about 15 min, or until a deep brown.
• Turn it over, and broil for 5 min more.
• As the meat cooks, heat the olive oil in a skillet over medium heat.
• Add the onion, celery, and carrot.
• Increase the heat to high and cook, stirring occasionally, for about 5 min, or until softened. If the vegetables begin to burn or stick, turn the heat down.
• Add the garlic to the softened vegetables.
• Reduce the heat to medium low and cook, stirring occasionally for another 3-4 minute.
• Scrape the softened vegetables into the pan with the browned meat.
• Add the wine (or beef broth), tomatoes, thyme, and bay leaf.
• Heat oven to 300ºF.
• Cover the pan with foil, and crimp it tightly.
• Bake for 3 hours.
• Remove the pan from the oven, and remove the meat to a serving platter.
• Remove and discard the bay leaf from the sauce.
• Put the sauce into a blender (or use a hand held immersion blender) to blend the liquid and vegetables into a smooth sauce.
• Cover the meat with the sauce and serve.
• Serve with mashed potatoes. Leftovers freeze well.
• **NOTE: For a GREAT leftover dish. Shred the leftover roast in a skillet with the leftover sauce (like BBQ pork/beef) with two forks. It is easier to do when the roast is warmed. Serve this over the pasta of your choice, we like fettuccine.