BEEF & GUINNESS STEW
The benefit of skirt steak is that it's leaner than many other cuts of beef, plus it's high in the mineral zinc, which we need to keep our hair, skin and nails nice and healthy - triple win!
Provided by Jamie Oliver
Categories Healthy dinner ideas Super Food Family Classics Beef Stew Steak Kale
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- In a large pan, cover the pearl barley with plenty of cold water and leave to soak.
- Put a large casserole pan on a medium-high heat with 1 tablespoon of oil and the whole pickled onions. Peel and quarter the regular onion, then pull the quarters apart into petals and add to the pan.
- Stir regularly while you wash and trim the carrots and celery and slice both ½cm thick at an angle. Stir them into the pan, then strip in the thyme leaves.
- Cook and stir for 10 minutes, while you peel the swede and chop it into 3cm chunks, and finely chop the dried porcini. Stir both into the pan, then slice the beef 3cm thick and add that, too.
- After a couple of minutes, pour in the stock and Guinness. Bring up to a simmer, cover with a scrunched sheet of wet greaseproof paper, and cook in the oven for 1 hour.
- Remove the paper, then cook the stew for another hour, or until the meat is tender.
- Drain the pearl barley and re-cover with boiling water, then cook according to the packet instructions.
- Pick through your greens, discarding any tough stalks, and steam in a colander or sieve above the pearl barley for the last 10 minutes.
- Reserving a little cooking water, drain the pearl barley and return it to the pan, grate over the cheese, add the English mustard and a splash of the reserved water, and mix together.
- Taste the stew and season to perfection, then serve up with the mustard pearl barley and the freshly steamed greens on the side.
Nutrition Facts : Calories 576 calories, Fat 9.9 g fat, SaturatedFat 2.3 g saturated fat, Protein 39.8 g protein, Carbohydrate 82.3 g carbohydrate, Sugar 16.3 g sugar, Sodium 1.5 g salt, Fiber 6.1 g fibre
CLASSIC IRISH STEW
Celebrate St Patrick's Day with Richard Corrigan's Irish stew - it's big on flavour, even bigger if you make it ahead and quite literally, let it stew...
Provided by Good Food team
Categories Dinner, Main course
Time 3h30m
Number Of Ingredients 15
Steps:
- Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 ¼ pints water. Bring to the boil and simmer uncovered for 2 hours.
- Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2 ¼ pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.)
- Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
- Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
- Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
- Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
Nutrition Facts : Calories 524 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 45 grams carbohydrates, Fiber 6 grams fiber, Protein 37 grams protein, Sodium 1.09 milligram of sodium
COMPANY STEW
This is our favorite stew recipe at our house. We call it Beef Stroganoff - but it doesn't follow the traditional. We serve it with Uncle Ben's Original Recipe Wild Rice Mix. The original recipe does not call for sour cream - but I add it just before serving - which is why we call it beef stroganoff at our house. I have also made this in the crock pot.
Provided by DebS 2
Categories Meat
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix soups and sherry and heat through.
- Put beef cubes in large casserole and pour sauce over and stir.
- Bake at 325 degrees for 2 hours.
- Add mushrooms
- Bake 1 additional hour.
- Add the sour cream just prior to serving.
Nutrition Facts : Calories 257.1, Fat 7.8, SaturatedFat 4.5, Cholesterol 19.9, Sodium 117.9, Carbohydrate 9.5, Fiber 0.8, Sugar 4.4, Protein 3.3
COMPANY BEEF STEW
Make and share this Company Beef Stew recipe from Food.com.
Provided by Judy from Hawaii
Categories Stew
Time 2h50m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef cubes in hot oil in a large skillet.
- Add onions, tomatoes, tapioca, beef broth, garlic, parsley, salt, pepper, and bay leaf.
- Bring mixture to a boil.
- Turn into a 3 quart casserole& cover.
- Bake at 350F for one hour, 30 minutes or until meat is tender.
- Add carrots, potatoes, and celery.
- Continue baking for one more hour or till vegetables are tender.
Nutrition Facts : Calories 407.9, Fat 11.8, SaturatedFat 3.4, Cholesterol 96.8, Sodium 1518.4, Carbohydrate 39.7, Fiber 5.7, Sugar 12.9, Protein 38
COMPANY STEW
Originally this recipe was from a small restaurant in an industrical area of KC, MO. My aunt worked in the area and went there to eat often. One day a week they made this stew and always sold out. Just before they retired they told my aunt how it was made. We came up with this in the 60s and still make it often. It was made...
Provided by Martha Benner
Categories Beef
Time 9h
Number Of Ingredients 15
Steps:
- 1. Mix all ingredients (except potatoes). Put into a covered heavy roaster pan.
- 2. Cook 6 to 7 hours in a 250 degree oven. Add potatoes the last two hours if you want them in your stew.
- 3. If using a slow cooker I mix all ingredients and put into the cooker and cook for 8 hours on low.
- 4. Is also very good served over wild rice, noodles or just eat along with your favorite biscuits or cornbread.
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