Beef Stew Rachael Ray Food

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SIMPLE SICILIAN BEEF STEW



Simple Sicilian Beef Stew image

Served here with polenta, this meal is equally lovely with garlicky mashed potatoes or crusty bread for mopping. Bring the meat to room temperature, about 30 minutes, before cooking.

Provided by Rachael Ray : Food Network

Time 3h40m

Yield 4 to 6 servings

Number Of Ingredients 25

3 pounds beef chuck, patted dry and cut into 2- 2 1/2-inch pieces, at room temp
Salt and pepper
4 tablespoons olive oil (not EVOO) or neutral oil
4 tablespoons butter
2 onions, peeled and cut into large pieces
2 bulbs fennel, quartered, cored and cut into large pieces
6 cloves garlic, crushed
1 large bay leaf
One 3-inch curl each orange peel and lemon peel
3 to 4 sprigs fresh rosemary, leaves stripped and chopped
3 tablespoons sun-dried tomato paste or regular tomato paste
1 1/2 cups Nero d'Avola (Sicilian red) or other red wine of choice (medium- to full-bodied)
2 cups beef bone broth or stock
3/4 cup loosely packed semi-dried tomatoes or sun-dried tomatoes, drained and chopped
1 cup whole pitted green Sicilian olives such as Castelvetrano or Sant'Agostino
1 1/2 teaspoons (half a palm full) red pepper flakes or 1 tablespoon Calabrian chile paste
8 Roma tomatoes, quartered
EVOO, for drizzling
A few sprigs fresh thyme, leaves stripped and chopped
Basic Polenta, recipe follows, or mashed potatoes
3 cups water
3 cups milk
1 1/2 cups fine- to medium-ground cornmeal
2 teaspoons each salt and coarse pepper
2 tablespoons butter

Steps:

  • Preheat a large Dutch oven over medium-high heat and oven to 300 degrees F with racks in lower third and upper third of oven.
  • Pat meat dry and season with salt and pepper. Add some olive oil to the pan, 1 turn of the pan, melt about a tablespoon of butter into oil and when it foams, add about a third of the meat. Brown evenly on all sides and remove, then repeat with more oil and butter as needed and removing meat to platter or tray as you work. Add remaining oil and butter and when butter foams add the onions, fennel and garlic, bay, citrus and rosemary. Partially cover and soften about 10 minutes. Add tomato paste, then stir and add wine. Reduce 2 to 3 minutes, then add beef, stock, semi-dried or sundried tomatoes, olives and chile flakes or paste. Cover and place in oven for about 2 hours until very tender.
  • Arrange the Roma tomatoes on a small baking sheet, dress with EVOO, thyme, salt and pepper and slow roast them along with the meat, for 2 hours.
  • Serve beef on a platter topped with tomatoes or in shallow bowls atop Polenta or potatoes.
  • Heat water and milk in a saucepan to a low boil, then whisk in cornmeal and season with salt and pepper. Cook 35 to 40 minutes, whisking occasionally, until thickened and creamy to taste. Stir in butter to serve.

BEEF STEW SCENTED WITH HORSERADISH



Beef Stew Scented with Horseradish image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 1/2 pounds stew beef, cubed 2 inches
Kosher salt and freshly ground pepper
Flour, for dredging
4 to5 tablespoons olive or vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1 bay leaf
3 tablespoons tomato paste
1 bottle warm lager beer
1/4 cup Worcestershire sauce
3 to 4 cups beef stock
3 tablespoons prepared horseradish
2 pounds baby Yukon gold potatoes
2 tablespoons butter
A handful parsley, chopped
1 bundle watercress or Upland cress, for garnish
Pumpernickel or sourdough bread, for serving

Steps:

  • Pat the meat dry, sprinkle with kosher salt and freshly ground pepper and dredge in flour.
  • Heat 2 tablespoons oil in large Dutch oven over medium-high heat. Once hot and ripping, add half the meat and brown, and then remove to plate. Repeat with the second batch of meat. Once all the meat is evenly browned, reduce the heat a bit and add another drizzle of oil if necessary. Then add the onions, garlic and bay and cook to soften, 7 to 8 minutes. Add the tomato paste and stir a minute. Then stir in the beer and reduce by half, a minute or 2 more. Add the Worcestershire, stock, horseradish and beef. Add just enough water to surround the meat and partially cover. Simmer over medium-low heat for 2 hours, until very tender. Cool and store in the fridge for a make-ahead meal.
  • To serve, quarter the potatoes, cover with water in a medium pot and bring to boil. Salt the water and cook to just-tender, 10 to 12 minutes, tops. Drain and return to the hot pot. Add the butter and parsley and stir to melt the butter.
  • Place a small pile of buttered potatoes in each shallow bowl, top with stew and garnish with watercress leaves. Serve with pumpernickel or sourdough bread.
  • Cook's Note: When storing bread in your kitchen for a few days, wrap tightly in plastic to keep tender, and crisp in a hot oven. Do not refrigerate.

BONNIE'S ITALIAN STEW



Bonnie's Italian Stew image

Bonnie is a lady I met in Pittsburgh, PA and this recipe is based on her enthusiastic description of a family favorite passed down to her. It's meat and potatoes Italian style - meatballs and potatoes in red sauce with green beans. YUM-O! Bonnie cooks the meatballs as dumplings in in sauce. I brown mine a bit in the oven first to make them a little more stable for a make ahead meal - they won't break up as easily with a crust on them when you reheat them.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

Whole milk, enough to just cover bread
Two 1-inch slices good-quality white bread, crust trimmed
1 1/2 pounds ground beef
About 1/2 cup grated pecorino cheese or Parmigiano-Reggiano
About 3 tablespoons EVOO
1 teaspoon fennel seed
1 teaspoon crushed red pepper flakes
2 to 3 cloves garlic, grated or finely chopped
1 large egg
A generous handful fresh flat-leaf parsley, finely chopped
Salt and freshly ground black pepper
Olive oil cooking spray
2 tablespoons EVOO, plus more for serving
4 cloves garlic, thinly sliced
2 medium onions, chopped1 fresh bay leaf
Salt and freshly ground black pepper
3 tablespoons tomato paste
1 to 2 cups beef stock
Two 28-ounce cans Italian tomatoes
A handful fresh basil leaves, torn
2 pounds small to medium white or red skinned potatoes, cubed
12 ounces green beans, trimmed and cut into thirds on an angle
Grated Parmigiano-Reggiano or pecorino cheese for serving

Steps:

  • Preheat the oven to 450 degrees F.
  • For the meatballs:
  • Pour the milk over bread and soak to soften.
  • Place the meat in a mixing bowl and add the cheese, EVOO, fennel, crushed red pepper, garlic, egg, parsley, salt and pepper.
  • Squeeze the excess milk from the bread and crumble into crumbs as you add it to the meat. Combine the meatball mix and roll into 2-inch balls. Place the meatballs on nonstick baking sheet sprayed with olive oil spray and roast until browned but not fully cooked, 10 to 12 minutes.
  • For the stew:
  • Meanwhile, heat the EVOO in a large Dutch oven over medium heat. Add the garlic, onions and bay, and season with salt and pepper. Cook until translucent, stirring occasionally, 10 to 15 minutes. Then add the tomato paste and stir until fragrant. Add the beef stock and tomatoes, then break up the tomatoes with a potato masher. Add the basil, potatoes and meatballs and bring to a boil. Reduce the heat back to medium, partially cover and cook 10 minutes. Add the green beans and cook 7 to 8 minutes more.
  • Serve, or cool completely and store for make-ahead meal. Reheat over a medium-low flame, partially covered, stirring occasionally (or reheat in a 325 degree F oven) until sauce is bubbly.
  • To serve, top shallow bowls of stew with cheese and an extra drizzle of EVOO.

MEXICAN BEEF STEW



Mexican Beef Stew image

This dish is a Chili con Carne made with stew meat rather than ground chuck. It is pretty enough to entertain with and made with top round rather than bottom, so it's lean enough to feel good about eating.

Provided by Rachael Ray : Food Network

Time 4h20m

Yield 4 servings

Number Of Ingredients 21

6 ancho chiles
2 cups beef stock
Vegetable or olive oil, for drizzling
4 ounces smoky good quality bacon, chopped
2 pounds beef top round, cut into bite-size chunks
Kosher salt and freshly ground black pepper
2 medium onions, finely chopped
4 large cloves garlic, finely chopped or grated
1 tablespoon ground cumin
1 tablespoon ground coriander
About 2 teaspoons unsweetened cocoa
About 1/2 teaspoon ground cinnamon
About 1/2 teaspoon ground cloves
One 12-ounce bottle Mexican-style lager beer (recommended: Negra Modelo)
One 14-ounce can whole, diced or crushed fire-roasted tomatoes
1 tablespoon honey
Juice of 1 lime
Sour cream
Fresh cilantro leaves
Warm or charred tortillas or rice
Black beans

Steps:

  • Preheat the oven to 275 degrees F.
  • Stem and seed the chiles and place in a pot with beef stock over high heat. Bring to a boil, then reduce the heat and simmer gently to reconstitute (see Cook's Note).
  • Heat a large Dutch oven with a drizzle of oil over medium-high heat, and add the bacon to the pan and stir until crisp. Remove with a slotted spoon. Pat the meat dry, season with a little salt and lots of black pepper, then add to the bacon drippings and brown evenly to caramelize the meat. Brown the meat in 2 batches if necessary in order not to crowd the pan. Remove the meat and add another drizzle of oil, if necessary. Add the onions, and garlic and soften a few minutes. Stir in the cumin, coriander, cocoa, cinnamon, and cloves, and stir to toast the spices and combine. Deglaze the pan with beer and evaporate.
  • In a food processor, puree the softened peppers and stock with tomatoes. Pour into the pot, slide the browned meat and bacon back in, and drizzle in the honey. Cover the pot and transfer to the oven for 2 1/2 hours or until the meat falls apart with a fork. Cool and store for a make-ahead meal. Reheat over medium heat and add the lime juice just before serving.
  • Garnish with sour cream and fresh cilantro leaves, and serve with tortillas or rice and warm black beans.

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