Beef Stew With Potatoes Food

BEEF AND GUINNESS® STEW

Steps:

• Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Turn off heat and transfer bacon into a large stew pot, reserving bacon fat in the skillet.
• Season beef chuck cubes generously with 1 teaspoon salt and black pepper to taste. Turn heat to high under skillet and sear beef pieces in the hot fat on both sides until browned, about 5 minutes. Place beef in stew pot with bacon, leaving fat in skillet. Turn heat down to medium; cook and stir onions in the retained fat in the skillet until lightly browned, 5 to 8 minutes; season with a large pinch of salt.
• Cook garlic with onions until soft, about 1 minute; pour beer into skillet and stir with a wooden spoon, scraping up and dissolving any browned bits of food into the liquid. Pour cooking liquid from skillet into the stew pot. Stir in tomato paste, thyme sprigs, carrots, celery, sugar, 1/2 teaspoon black pepper, and enough chicken broth to cover.
• Bring stew to a gentle simmer, stirring to combine; reduce heat to low and cover pot. Simmer stew until beef is fork-tender, about 2 hours. Stir stew occasionally and skim fat or foam if desired.
• Remove cover and raise heat to medium-high. Bring stew to a low boil and cook until stew has slightly thickened, 15 to 20 minutes. Remove and discard thyme sprigs and adjust salt and pepper to taste.
• Arrange mashed potatoes in a ring in a serving bowl; ladle stew into the center of the potatoes.

BEEF STEW WITH POTATOES

Steps:

• In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• Braise beef:
• Preheat oven to 350°F with rack in middle.
• Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.
• Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.
• Add vinegar and cook, stirring, 2 minutes.
• Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.
• Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.
• Cook potatoes and carrots:
• While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).
• Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

SLOW COOKER BEEF STEW I

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

CHINESE BEEF STEW WITH POTATOES (土豆炖牛肉)

Steps:

• Put beef into a pot filled with cold water (enough to cover the meat completely). Bring the water to a full boil. Use a spoon to skim off the froth on the surface. Then drain well.
• In a clean pot, fry onion in oil over medium-low heat until soft and lightly browned. Stir in ginger and all the spices. Fry until fragrant.
• Add the beef, along with light soy sauce, dark soy sauce, Shaoxing rice wine and hot water. Bring it to a full boil then turn down the heat to low. Cover with a lid. Leave to simmer for about 1h30 until the meat becomes tender (see note 3 & 4). Give the broth a taste, add a little salt if necessary.
• Put potato and carrot chunks into the pot. Add some water if it seems too dry. Leave to simmer without the lid for 10-15 minutes until the vegetables are fully cooked.
• Turn the heat up to reduce the broth if you wish. However, this step is entirely optional. Garnish with coriander (cilantro) if using. Serve immediately with plain rice.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

AZORES BEEF STEW WITH POTATOES (MOLHA DE CARNE)

Steps:

• Cut the beef into large chunks.
• In a large bowl add the white wine, beer, tomato paste, salt, paprika, allspice and whisk until well combined. Add the bay leaves and cinnamon stick.
• Add the meat to the bowl and mix well to cover all the meat pieces. Cover the bowl with a plastic wrap or put place the entire contents into a ziplock. Store in the fridge for at least two hours or even over night.
• Place a large pot on the stove and add the meat contents to the pot. Add the onions and garlic and bring to a slow boil for 30 minutes covered.
• Remove the lid, add the water and cover again. Simmer for 2 hours.
• Uncover, add the potatoes, mix well, cover and continue to simmer for 30 minutes.
• Do you smell that? Are people lined up outside your door? Now go enjoy this awesome meal!

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

ONE-POT BEEF STEW (WITH POTATOES)

Steps:

• Towel dry beef pieces to remove all excess moisture. Sprinkle liberally with pepper throughout. Heat oil in large heavy pot or Dutch oven over medium-high heat. Add beef and brown on all sides, working in batches so you don't overcrowd the pieces (they won't brown if overcrowded.) Transfer beef to a plate.
• Add a bit of broth to pot to loosen and scrape brown bits from bottom. Add carrots, celery, and onions and stir until softened, 5 min. Add garlic, stirring 1 minute. Add red wine; bring to simmer and simmer until liquid is halfway evaporated, about 4 minutes, stirring to loosen bottom bits.
• Quickly whisk together the flour and all broth; add to the pot with sugar. Add back the browned beef and bring to boil. Reduce to simmer, cover, and cook up to 2 hours or until beef is fork tender. Add the potatoes and mustard during the last 20 minutes of cooking. Taste and season with salt/pepper if needed. Serve warm, garnished with parsley if desired. Great over rice or with rustic bread. Leftovers are delicious.

SUNDAY NIGHT STEW

Steps:

• Salt and pepper stew meat. Heat olive oil in a large, heavy pot over medium-high heat. Add butter, and as soon as it melts, brown half the stew meat until the outside gets nice and brown, about 2 minutes. (Turn it as it browns.) Remove the meat from the pot with a slotted spoon and put it on a plate. Add the rest of the meat to the pot and brown it, too. Remove it to the same plate. Set the meat aside.
• Add the onion and garlic to the pot, stirring it to coat it in all the brown bits in the bottom of the pot. Cook for 2 minutes, then add the tomato paste to the pot. Stir it into the onions and let it cook for 2 more minutes.
• Pour in the beef stock, stirring constantly. Add the Worcestershire and sugar. Add the beef back to the pot, cover the pot, and reduce the heat to low. Simmer, covered, for 1 1/2 hours to 2 hours.
• After 1 1/2 to 2 hours, add the diced turnips and carrots to the pot. Stir to combine, put the lid back on the pot, and let it simmer for another 30 minutes. The sauce should be very thick, but if it seems overly so, splash in some beef broth until it thins it up enough. Feel free to add beef broth as needed!
• When the carrots and turnips are tender, stir in minced parsley. Taste and add salt and pepper as needed. Serve piping hot in a bowl with mashed potatoes, letting the juice run all over everything. Sprinkle with extra minced parsley at the end.
• Cut the potatoes into quarters and cover with water in a large pot. Boil until potatoes are fork tender, about 25-30 minutes. Drain the potatoes, then put them back into the same pot. With the heat on low, mash the potatoes for 2 to 3 minutes to release as much steam as possible.
• Turn off heat, then add cream cheese, butter, cream, seasoned salt, salt and pepper. Taste and adjust seasonings as needed.
• Serve potatoes immediately or spread them into a buttered baking dish to be reheated later. To reheat, put them in a 375 degree oven, covered in foil, until hot.

BEEF STEW WITH POTATO DUMPLINGS

Steps:

• In a zip-top plastic bag, combine flour, salt, and pepper.
• Add meat; toss to coat.
• In a large Dutch oven, cook meat and onion in oil until the meat is browned.
• Stir in broth, water, vinegar, carrots, and seasonings; bring to a boil.
• Reduce heat; cover and simmer for 1 1/2 hours or until meat is almost tender.
• Remove bay leaves.
• In a bowl, beat egg; add the next 7 ingredients.
• Stir in potatoes; mix well.
• With floured hands, shape into 1 1/2 inch balls.
• Dust with flour.
• Bring stew to a boil; drop dumplings into stew.
• Cover and simmer for 30 minutes (do not lift the cover).
• Serve immediately.

BEEF STEW WITH POTATOES, CARROTS AND PEAS

Steps:

• Heat oven to 300°F.
• Season the meat with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat; add half of the meat. Cook, turning, until browned on all sides, about 5 minutes. Transfer to a large plate. Repeat with remaining meat, adding additional oil if necessary.
• Add onions to Dutch oven; cook, stirring, until almost softened, 4-5 minutes. Lower heat to medium. Add garlic; cook, stirring 30 seconds. Stir in flour; cook, stirring until lightly colored, 1-2 minutes. Stir in wine, scraping up any browned bits. Add beef broth, bay leaves and thyme; heat mixture to a simmer. Add browned meat and any juices; heat to a simmer. Cover; place in the oven; cook until meat is nearly tender, 2-2 1/2 hours.
• Add carrots and potatoes, return to oven. Cook until vegetables are tender, 30-45 minutes. Stir in frozen peas; cook 5 minutes. Stir in parsley just before serving.

OVEN BEEF AND POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

FAMILY MEALS: EASY BEEF STEW WITH SWEET POTATO TOPPING

Steps:

• Heat the olive oil in a heavy-based pan. Add the onions and cook for 2 mins, then add the carrot and celery and cook until softened. Add a little water if the mixture sticks.
• Add the braising steak and cook until browned, then stir in the garlic and cinnamon and cook for a further 1 - 2 mins until the aromas are released.
• Add the stock cube to 500ml boiling water and stir into the meat, along with the tomato purée and parsley stalks. Bring to the boil and simmer covered for 1 hour, then take off the lid and simmer for another hour or until the meat is very tender. Stir in the chopped parsley leaves.
• Transfer the stew into a medium-sized ceramic dish (that would be big enough for four adults), or into 6 - 8 large ramekins for make-ahead toddler portions.
• Meanwhile, steam or boil the sweet potatoes until tender. Preheat the oven to 200C/180C fan/gas mark 6. Drain the potatoes well and mash with the butter. Spoon on top of the meat, sprinkle with the cheese and cook on the top shelf for around 20 minutes until golden and bubbling.
• Alternatively, cover and freeze the pie or mini pies for another time. Defrost thoroughly before cooking - you can do this by leaving it in the fridge overnight if you like. Preheat the oven to 200C/180C fan/gas mark 6 and cook for around 30 - 35 mins or until golden, bubbling and hot throughout.

SLOW SIMMERED BEEF WITH POTATOES

Steps:

• Drizzle the beef with 4 to 5 tablespoons of the EVOO and season with a little salt. Place the beef in large Dutch oven with the stock and enough water to just cover. Add the onion, bay leaves and 2 cloves of the garlic. Bring to a low boil and simmer, partially covered, for 2 hours. Stir together the tomato paste and 1/4 cup of the cooking liquid, then add to the pot. Add the pepper and wine and cover. Cook on the stovetop at a gentle simmer until very tender and falling apart, 2 1/2 to 3 hours (alternatively, transfer to the oven and roast at 325 degrees F). Cool and store. Reheat over medium heat or in a moderate oven.
• To serve, while the beef is reheating, boil the potatoes until tender and drain. Add the remaining 2 to 3 tablespoons of oil to a pot over medium heat. Add the remaining clove garlic, stir for minute, then remove the garlic. Add the potatoes and crisp a bit. Season with salt, pepper and the rosemary.

BEEF STEW WITH POTATOES, SPANISH STYLE

Steps:

• Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
• Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.

BEEF STEW WITH POBLANOS, TOMATILLOS, AND POTATOES

Steps:

• Preheat broiler.
• Place poblanos on a foil lined baking sheet; broil 10 min or til blackened and charred, turning occasionally. Place in a freezer bag or a bowl covered with plastic wrap. Let stand 15 minute Peel chilies; cut in half lengthwise. Discard seeds and membranes. Chop chilies and set aside.
• Heat 1 t oil in large Dutch oven over med-high. Add onion; saute 10 min or til tender and golden. Spoon into large bowl.
• Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking excess off. Heat remaining oil in pan over med-high. Add half of beef; sprinkle with 1/4 t salt. Cook 6 min, browning on all sides. Add browned beef to onion. Repeat browning with remaining beef and salt.
• Add beer to pan, scraping up browned bits. Add chilies, 2 c water, pepper, oregano, cumin, garlic, tomatillos, and broth; bring to a simmer. Stir in beef and onions. Cover, reduce heat to med-low and simmer for 1 hour or until beef is just tender.
• Stir in potatoes. Simmer, uncovered, 50 min or til beef and potato are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 t salt and pepper. Ladle 1 1/3 cups stew into each of 8 bowls; sprinkle each serving with 1 1/2 T cheese and garnish with cilantro.

BEEF STEW WITH POTATOES AND CARROTS

Steps:

• braise beef
• Preheat the oven to 350°F, with the rack in the middle.
• Pat the beef dry and season with salt and pepper.
• Heat the oil in a heavy 8-quart pot over medium-high heat until it shimmers, then brown the meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.
• Reduce the heat to medium, then add the carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.
• Push the vegetables to one side of the pot. Add the tomato paste to the cleared area and cook the paste, stirring, 2 minutes, then stir it into the vegetables. Add the vinegar and cook, stirring, 2 minutes. Stir in the wine, bay leaves, and thyme and boil until the wine is reduced by about two-thirds, 10 to 12 minutes.
• Add the broth to the pot along with the water, beef, and any juices from the platter and bring to a simmer. Cover and braise in the oven until the meat is very tender, about 2 1/2 hours.
• Set a large colander in a large bowl. Pour the stew into the colander. Return the meat to the pot, then discard the remaining solids. Let cooking liquid stand 10 minutes.
• make potatoes and carrots
• While beef braises, peel the potatoes and cut into 1/2-inch-wide wedges. Slice the carrots diagonally (1-inch).
• Add the potatoes and carrots to the stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until the potatoes and carrots are tender, about 40 minutes.
• do ahead
• The STEW improves in flavor if made at least 1 day ahead. Chill up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.