THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
SMOKY BEEF STRIPS
This is taken directly from The Frugal Gourmet Cookbook by Jeff Smith, which was published in 1984. Smith's cooking show on PBS was a long-time hit, until allegations surfaced that he had molested a number of young teenage boys. It meant the end of his shows on PBS and his cookbooks fell out of favor as well. You will see this on the web sometimes, and it's titled Korean Beef Strips or Smoky Korean Beef Strips. Both are incorrect. Here is Jeff Smith's introduction to this dish, word for word (you can see why people got confused with the title years later). "Actually I must confess that this dish is more Korean than Chinese. I developed it after tasting such a treasure at a street fair in Tacoma. We have many Koreans living near us in the Northwest because of Fort Lewis and McChord Air Force Base. They have brought a delicious influence with them." *Editor's Note: Smith died in 2004. Some of his cooking shows can still be found on Youtube.
Provided by Bill B.
Categories Meat
Time 40m
Yield 25 Strips, 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate beef strips in all ingredients for 30 minutes at room temperature or 4-24 hours in a refrigerator. Remove beef strips and reserve marinade. Broil 4-5 inches from heat source until lightly browned. Remove from oven and turn beef strips over, using reserved marinade to brush them. Broil 4-5 more minutes until lightly browned. Serve warm.
- *Editor's note: I use a number of cuts of beef for this dish, including tri-tip. Bottom line is this: The better quality the beef? The better this dish is going to be.
Nutrition Facts : Calories 288.1, Fat 11.6, SaturatedFat 4.8, Cholesterol 112.4, Sodium 1272, Carbohydrate 7, Fiber 0.4, Sugar 4.1, Protein 38.2
BEEF STEW - FRUGAL GOURMET STYLE
This recipe comes to you by way of the Frugal Gourmet, a fellow TV chef that passed away in 2004 amidst a cloud of controversy. He was instrumental in my first glimpses of cooking on TV before there ever was a food or cooking channel and his wit and fun in the kitchen certainly made for creative recipes. I believe he helped usher in a move from PBS to center stage cooking and paved the way for the culinary shows we watch today. As a tribute to the Frugal Gourmet I'd like to present my take on his classic recipe utilizing wine in marinating beef to bring out the flavor in tough cuts of meat. By soaking tough but flavorful cuts of meat in wine for several hours you break down the connective tissues and collagen making the meat more appetizing and tender. An additional side benefit is cutting down on added salt, which is always a good thing. Only use a wine that you would consume, never cook with turned, off or corked wine, as you will impart that off flavor into the meal you are preparing.
Provided by Scott Anderson @Chef_Scott
Categories Beef
Number Of Ingredients 11
Steps:
- Place everything, except Grapeseed oil and tomato paste into a Tupperware marinade container. Cover and place in the refrigerator for 24 hours, mix around every few hours to make sure everything is evenly coated.
- Remove the meat from the marinade and save everything. Heat a metallic skillet over medium high heat; don't use a non-stick skillet unless that's all you have. Add in the oil and toss in a small amount of meat, making sure not to crowd the pan to allow even browning. Continue in this fashion until all the meat is cooked; remove from the pan and place into a large glass casserole dish. Add the vegetables and wine, stir in tomato paste until blended, then bring to a boil and gradually pour over browned meat. Place into a preheated 350 degree oven, covered for approximately 2 hours or until meat is fork tender.
- Remove from the oven and ladle over fresh cooked al dente egg noodles or hot from the oven buttermilk biscuits.
FRUGAL GOURMET'S BEEF IN BURGUNDY
This recipe is by Jeff Smith and was published in his book "The Frugal Gourmet". Hope you enjoy!
Provided by Queen Dana
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cut the bacon into little strips, and blanch them with boiling water. Fry gently. Do not burn or darken the bacon. Remove the bacon from the pan and in the fat, brown the beef. You may wish to add a little oil to the pan. (Do not flour the meat before you brown it!) Brown the meat carefully and rapidly and brown it on all sides. Place in a 4 quart casserole.
- Add the wine and soup stock; then the tomato paste, garlic, thyme, bay leaf, and a little salt. (Not too much salt, remember you used bacon.).
- Deglaze the frying pan by putting it back on the heat for a moment after you have removed the beef. When the pan is slightly hot, put a small amount of wine in it and move it around with a wooden spoon. Add this to the casserole.
- Bake the casserole in a 350 degree oven for 2 or 3 hours. When the beef is tender, add the mushrooms and yellow onions. Let all of this cook together for about 20 minutes and then thicken with the roux. Serve this dish with noodles or rice and a huge salad or skip the noodles and serve green vegetables instead.
- Notes: This is an incredibly good dish. It is also very rich and not low in fat, but served once in a while it is sheer heaven.
WEST INDIAN BEEF STEW
Categories Soup/Stew Rum Beef Olive Tomato Sauté Stew Dinner Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Stir together flour, salt, and pepper in a shallow bowl. Heat 1 tablespoon oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking.
- While oil is heating, dredge one third of beef in flour, shaking off excess, then brown on all sides, about 6 minutes total. Transfer with a slotted spoon to a bowl. Dredge and brown remaining meat in 2 batches in same manner, adding 1 tablespoon oil per batch and transferring beef as cooked with slotted spoon to bowl.
- Add remaining tablespoon oil to pot and sauté garlic, onions, and bell peppers, stirring occasionally, until golden, about 12 minutes.
- Whisk together tomato paste and water in a small bowl.
- Add tomatoes with reserved juice to onion mixture along with tomato paste mixture, bay leaf, Tabasco, and sugar. Bring to a boil and add beef, then reduce heat and simmer, covered, stirring occasionally, until meat is very tender, about 1 1/2 hours.
- Stir in rum and olives and simmer, uncovered, 10 minutes, then season with salt and pepper. Discard bay leaf.
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