Beef Chuck Stew Food

SLOW COOKER BEEF STEW

Steps:

• Toss the beef with the paprika, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the beef and cook undisturbed until it begins to brown, about 3 minutes. Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Remove the skillet from the heat and transfer the beef to the insert of a 6-quart slow cooker; add the potatoes, mushrooms, carrots and onions and stir to combine.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, thyme, caraway if using, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking; continue simmering and whisking until the gravy is smooth and thick, about 4 minutes.
• Pour the gravy into the slow cooker, cover and cook on low for 8 hours. The meat and vegetables should be tender.
• Season with salt and pepper and stir in the parsley. Serve the stew in bowls with dollops of sour cream and a sprinkle of paprika.

INSTANT POT® BEST BEEF STEW

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook beef chuck cubes in batches until browned on all sides, about 5 minutes per batch.
• Return all beef chuck to the pot. Add potatoes, mushrooms, onion, carrots, and garlic; cover with beef broth. Stir in Worcestershire sauce, tomato paste, salt, pepper, and rosemary. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

HARVEST BEEF CHUCK STEW

Steps:

• Heat oil in large pan over med-high heat.
• Add beef and saute for five minutes, browning on both sides.
• Remove meat from pan.
• Add onion and garlic.
• Saute five minutes.
• Add wine, tomato sauce, 1 cup beef broth, rosemary, bay leaves, and pepper.
• Bring to a boil.
• Add beef and simmer 1 hour.
• Add rest of broth, vegetables and simmer for at least one hour, until vegetables are tender and meat is falling apart.
• Add the flour and water and cook five more minutes.

BEEF CHUCK STEW

Steps:

• Preheat the oven to 275°F.
• Season half the beef with salt and pepper, and then dredge in the flour. Shake off excess flour. Add olive oil to a large dutch oven over medium-high heat and brown beef cubes. Using a slotted spoon transfer the beef to a plate. Repeat with the remaining beef.
• De glaze pan with 1 cup of broth then pour all back into broth container.
• Melt the butter over medium-high heat; add the onions and cook, stirring until lightly browned. Add the garlic and cook, stirring, until fragrant about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute. Return the beef to the pot and add the broth and wine, and bring to a simmer.
• Stir in Dijon mustard and add bay leaves. Season to taste with salt and pepper. Cover and transfer to the oven. Stew the meat until tender, about 1-½ hours.
• Remove from the oven and skim the fat from the cooking liquid. Add the potatoes, carrots, celery, and the tomatoes with juice, and bring to a simmer. Stew uncovered, on top of stove, skim and stir occasionally, until liquid has thickened and the beef and vegetables are tender, about 1 hour. Remove the bay leaves, season to taste and serve.

BEEF STEW

Steps:

• Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
• Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
• Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
• Copyright 2003 Television Food Network, G.P. All rights reserved

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

SLOW-COOKER BEEF STEW

Steps:

• Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large shallow dish. Add stew meat; turn to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables., In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and, if desired, browning sauce. Pour over beef. Cover and cook on low for 7-8 hours, or until the meat and vegetables are tender. If desired, sprinkle with fresh thyme before serving.

BEEF CHUCK ROAST STEW (BABY FOOD)

Steps:

• Trim excess fat off roast and cut into 1-1/2 inch cubes.
• Fill medium sauce pan with water, add meat, cover pan and simmer over medium/low heat for 40 minutes.
• While the meat is cooking, peel the carrots and slice. Peel the potato and cut into 1/2 inch cubes. Set aside.
• After the meat has been cooking for 40 minutes, add the carrots, onion, peas & potatoes. Cover and cook another 15 minutes or until vegetables are soft and meat is longer pink. If the water disipates before the vegetables are done, add more as needed.
• FOR INFANTS:.
• Separate the meat from vegetables. Using your food processor, puree the meat first to almost the desired consitency. Add the vegetables and puree until smooth or desired consistency.
• Scoop into ice cube tray and freeze. Once frozen, pop out and store in sealed plastic bag for up to 3 months.
• FOR OLDER BABIES:.
• Cut up meat to bite size pieces and serve veggies as-is. Freeze in indivual containers for easy one serving sizes.

CHUCKWAGON BEEF STEW

Steps:

• Mix flour, paprika, chili powder, pepper and salt in a bowl or plastic bag, and coat beef well.
• In large dutch oven, brown beef in oil, add onion, pepper, garlic, pepper flakes, and cook until soft.
• Add tomatoes, chili powder, cumin, cinnamon, and cloves.
• Cover and simmer 2 hours, stirring occasionally.
• If mixture is too thick or if more liquid is needed, add beef broth.
• Add potatoes and carrots and cook until veggies are done, about 45 minutes.

CLASSIC BEEF STEW IN A CROCK POT

Steps:

• Put the flour in a large Ziploc bag.
• Add the beef and seal.
• Toss to lightly coat the beef.
• Heat a few tablespoons of the oil in a large skillet over medium-high heat.
• Brown the meat in small batches, adding more oil as necessary.
• Transfer to the slow cooker.
• Add the onions to the skillet and cook over medium heat until tender, about 10 minutes.
• Stir in the tomato paste and coat the onions then transfer to the slow cooker.
• Pour the wine into the skillet and scrape up any browned bits and then add to the slow cooker.
• Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf.
• Cover and cook on low heat for 7 1/2 hours or on high for 4 hours.
• Add the peas and heat through before serving.