BEEF STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the beef generously with salt and pepper. Sprinkle 2 tablespoons of the flour evenly over the meat.
- Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in a single layer without crowding the pan (work in 2 batches if necessary) and cook, turning, until browned on all sides. Remove the beef from the pan and reserve.
- Add the beer to the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. Bring the liquid to a boil and cook until it is reduced by half; return the beef to the pot and add the potatoes, onions, carrots, celery stalk, broth and 1 cup water. Bring to a boil, reduce the heat to a very low simmer, cover and cook until the beef is very tender, 1 1/2 to 2 hours.
- In a small bowl, mash the butter with the remaining 3 tablespoons flour until smooth. While whisking the liquid, drop small pieces of the butter paste into the stew, whisking until each piece dissolves. Continue adding the butter paste until it is used up and completely dissolved into the stew. Add the peas and continue cooking until the stew is thickened and the peas are cooked, about 5 minutes. Taste and season with salt and pepper (about 1 1/2 teaspoons salt and 3/4 teaspoon pepper).
- Ladle the stew into individual bowls and garnish with the chopped celery leaves and sliced scallions, if using.
THE BEST BEEF STEW
The deep flavors in our beef stew come from browning the chuck roast in batches and cooking the onions and garlic until they're sweet. Cooking low-and-slow in the oven allows the meat to become completely tender in its rich red wine-laced sauce. This is a great dish to make ahead as its complex flavors intensify overnight.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
- Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
- Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.
SPICY BEEF STEW FROM THE BAYOU
This beef stew has an extra kick of spice to beat the winter chill in just a few bites.
Categories Soup
Yield 12 servings
Number Of Ingredients 1
Steps:
- Combine beef, salt, pepper and hot sauce. Toss seasoned meat in flour.Heat oil over medium-high heat. Add meat and brown on all sides in single layer, working in batches if needed.Combine beef with onions, carrots, celery, garlic, bay leaves and Worcestershire. Sauté until vegetables are slightly softened.Add beef broth and tomatoes and simmer until beef begins to be tender, about 45 minutes to 1 hour.Add potatoes, okra and cayenne and simmer until beef is completely tender.Add green onion and season to taste. Simmer for 5 minutes. Hold for service.
THE BEST BEEF STEW
Our stew has tons of flavor thanks to the herbs, red wine and balsamic vinegar. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 605mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BAYOU TECHE POTATO PIROGUES
Beef stew served in potato skin "boats." Adapted from Paul Prudhomme's Louisiana Tastes. Don't let the long list of ingredients and instructions scare you; these are easy. I prefer to bake the pirogues, but I've also included the instructions for deep-frying. You can serve any stew or chili this way.
Provided by Chocolatl
Categories Stew
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F.
- Combine seasoning mix ingredients and set aside.
- Prick each potato with a fork.
- Bake potatoes for 45 minutes.
- Let cool until they can be handled.
- Cut in half lengthwise and scoop out pulp, leaving about 1/4" in skins.
- Dice potato pulp and set aside. There should be about 3 cups.
- Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
- Brush the inside of the potato skins with the seasoned oil.
- Place on a baking sheet and return to oven.
- Bake for 20 minutes.
- Turn over and bake for an additional 20 minutes.
- While potato skins are cooking, make the stew.
- Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
- Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
- Add meat and spread evenly over the bottom of the pot.
- Cook for 2 minutes without stirring.
- Turn meat and cook just until it loses its red color, about 2 minutes more.
- Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
- To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.
- If any juices accumulate from the meat, add them, too.
- Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes--but watch the pot, not the clock. Don't let them scorch.
- Add 1 cup of reserved potato pulp and mash down.
- Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.
- Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.
- Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
- Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
- Cover and bring to a boil.
- Uncover, reduce heat to medium, and simmer 10 minutes.
- Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
- Whisk in remaining potato pulp and remove from heat.
- Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
- Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4". Heat oil to 350°F.
- Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
- Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.
Nutrition Facts : Calories 366.4, Fat 22.2, SaturatedFat 4.2, Cholesterol 48.4, Sodium 1714.9, Carbohydrate 22.9, Fiber 3.7, Sugar 3.8, Protein 21
THE BEST BEEF STEW - SAM CHOY
This recipe is from Cooking From the Heart by Sam Choy. A few years ago Sam Choy had a restaurant hidden in the middle of the Industrial area in Kona, on the Big Island. It wasn't big on atmosphere, but the food was wonderful and very popular. I've had this stew there and it's truly a favorite of mine. Mochiko is a sweet rice flour.
Provided by lazyme
Categories Stew
Time 16m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Sprinkle beef with salt and pepper, then dust with flour.
- Brown meat with garlic, minced onion, and celery leaves about 10 minutes on medium or low-medium, until well browned.
- Keep stirring to avoid burning.
- Drain oil.
- Add beef and chicken broth and tomato paste.
- Bring to a boil, then reduce to simmer.
- Cover and let cook about 1 hour, or until beef is tender.
- Add carrots and potatoes and cook 5 minutes.
- Add onion chunks and celery and cook 10 minutes more.
- Adjust seasonings with salt and pepper.
- Mix some mochiko with some water (about 2 tablespoons each) to thicken if desired.
Nutrition Facts : Calories 887.3, Fat 38.1, SaturatedFat 11.3, Cholesterol 199.6, Sodium 1815.8, Carbohydrate 63.2, Fiber 8.6, Sugar 13.5, Protein 76.8
BELGIUM BEEF STEW
This is a traditional dish from the Flemish cuisine, and it is a winter favorite. Best served with French fries and a salad or some green beans.
Provided by Edda
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
- Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Nutrition Facts : Calories 427.6 calories, Carbohydrate 18.1 g, Cholesterol 91.2 mg, Fat 27.9 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 6.6 g
LOUISIANA BEEF STEW
Beef stew with tomatoes, carrots and raisins, flavored with molasses and served with steamed rice.
Provided by MaryLee
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h45m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, salt, celery salt, garlic salt, black pepper, and ground ginger in a small bowl. Sprinkle the mixture evenly on to the beef.
- Heat a large heavy-bottomed pot on medium-high heat. Add the bacon drippings. Brown the beef in the pot, stirring as necessary. Drain excess fat.
- Add the diced tomatoes, onions, vinegar, molasses, and water to the pot and bring to a boil. Cover and simmer for 2 hours.
- Add the carrots and raisins and simmer for an additional 30 minutes, or until the carrots are tender. Serve with steamed rice.
Nutrition Facts : Calories 499.4 calories, Carbohydrate 57 g, Cholesterol 77.3 mg, Fat 19.2 g, Fiber 3.1 g, Protein 23.9 g, SaturatedFat 7.5 g, Sodium 611.2 mg, Sugar 22 g
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