Creamy Beef Stew Food

EASY AND HEARTY SLOW COOKER BEEF STEW

Steps:

• Combine beef, potatoes, carrots, and onion in a slow cooker crock.
• Mix cream of mushroom soup, tomato sauce, onion soup mix, parsley, and pepper together in a bowl; pour over the beef mixture.
• Cook on Low for 6 to 8 hours. Stir before serving.

BEEF STEW WITH RED WINE, MUSHROOMS AND HORSERADISH CREAM

Steps:

• In a bowl, pour the hot coffee over the dried porcini mushrooms and leave to steep. When cool, drain, reserving the soaking liquid, and chop the mushrooms finely.
• Preheat the oven to 325 degrees F.
• Cut the beef into 2-inch cubes and toss with 1/2 teaspoon salt and some pepper. Heat a large wide-bottomed saucepan over medium-high heat and add a thin film of canola oil. Brown the beef in the oil in two or three batches, giving the meat some space. Add the browned meat to a bowl or baking dish as you go. Once all the beef is browned, pour off the excess grease, and add the red wine and Madeira to the pan. Cook until reduced by a third, about 3 minutes; then pour the wine over the meat. Set aside.
• Add the butter, onions and 1/2 teaspoon salt to the saucepan. Cook until the onions are soft and brown, about 20 minutes. Add the celery and the shiitake and cremini mushrooms. Season with salt and pepper, and cook, stirring, until the vegetables wilt, 10 minutes. Add the sweet paprika, smoked paprika, thyme, cloves and tomatoes, as well as the porcini mushrooms and their soaking liquid (leave any grit behind in the bowl). Cook, stirring, for 5 minutes. Add the bay leaves and beef stock, and the browned beef and all the juices from the bowl. Bring to a simmer.
• Cover the pan and transfer it to the oven. Bake for 1 hour; then lower the heat to 300 degrees and bake until the meat is very tender, about 2 hours longer. Serve in bowls, topped with dollops of Horseradish Cream.
• Whip the cream in a cold metal bowl until soft peaks form. Add the horseradish, sour cream, salt, sugar, cayenne and vinegar, and stir to combine.

CREAMY MUSTARD BEEF STEW

Steps:

• Cook bacon over medium high heat in a Dutch oven or other heavy pot. Scoop out and drain on paper towels, leaving the drippings in the pot.
• Shake beef in a plastic bag with flour, a pinch of salt and a pinch of pepper. Add to pot and cook over medium high heat until browned.
• Add shallots, carrots and tomato paste and stir. Pour in broth and simmer for 90 minutes.
• Stir in cooked bacon, mustard and cream. Serve with a scattering of parsley.

BEEF AND MUSHROOM STEW

Steps:

• In a Dutch oven over medium heat, melt butter and add oil.
• Add bacon pieces to fat and cook, stirring often, until bacon starts to brown.
• Add onion, garlic, carrots, celery, worcestershire, and herbs and spices.
• Cook, stirring often, until onion is softened (it takes about 5 minutes).
• Pat beef cubes dry with a paper towel, if necessary, then dredge in flour until cubes are evenly coated.
• Increase heat under Dutch oven to medium-high and cook beef, adding a few pieces at a time to pan; let pieces brown before adding new ones.
• When all beef cubes have browned, add wine to pan and cook for 1 minute, stirring and scraping up any brown bits on bottom of pan.
• Add chicken stock and bring to a boil.
• Reduce heat to low, partially cover pot, and let simmer for one hour.
• Stir in pearl onions; if you don't want to be bothered peeling the pearl onions, substitute 1-1/2 cups of cubed yellow onion.
• Continue to cook on low heat, partially covered, for another hour.
• Remove pot lid and add mushrooms; simmer for 30 additional minutes; beef should be very tender.
• Just before serving, remove pot from heat and stir in sour cream and parsley; return to heat to heat through; DO NOT ALLOW TO BOIL.
• Taste, add more salt and pepper if necessary, fish out bay leaf (if you can find it) and discard, and serve.
• I serve it with rice (personal preference) but mashed potatoes or egg noodles also work well.

THICK & CREAMY BEEF STEW

Steps:

• Preheat oven to 450°F.
• Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
• Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
• Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
• Reduce oven temperature to 325°F.
• Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
• Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
• Add herbs (in cheese cloth bag) to beef with salt and pepper.
• Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
• Bake for 45-60 minutes, stirring occasionally.
• Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
• While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
• In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
• Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.

CREAMY BEEF STEW

Steps:

• Using a crock pot put all ingredients into the pot and turn it on before you go to work and it will be ready for you when you arrive home.
• Start with a iceberg lettuce salad.

BEEF STEW

Steps:

• Put all in oven proof casserole.
• Cover and cook 2 hours at 350 degrees F.
• Add vegetables of choice and cook 1 hour more.
• (I add baby carrots, quartered potatoes, onions& 1/2 bag frozen peas).

CREAMY SAUSAGE STEW

Steps:

• Place potatoes in a 5 qt roasting pan.
• Add onions, peppers and sausage; toss gently.
• Combine oil, basil, salt and pepper. Pour over meat and vegetables; toss well.
• Cover and bake at 350* for 45 minutes; stir.
• Add the cream; cover and bake 30-40 minutes longer (or until potatoes are tender).
• Combine cornstarch and water; stir into stew.
• Place on stovetop and bring to a boil, stirring constantly until thickened.

TATER TOTS(R) CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir ground beef in a large skillet over medium heat until no longer pink and completely browned, 7 to 10 minutes; season with salt and black pepper. Stir cream of mushroom soup into the cooked ground beef; pour the mixture into a 9x13-inch baking dish. Layer tater tots evenly over the ground beef mixture; top with Cheddar cheese.
• Bake until tater tots are golden brown and hot, 30 to 45 minutes.

CREAMY BEEF STEW (CROCK POT)

Steps:

• Cube the meat into bite size pieces. Place in ziplock bag with flour, chopped garlic, garlic powder, salt and pepper. Shake bag to coat meat with mixture. Heat olive oil in pan. Add meat and brown until you have a nice crust on the meat (about 2 minutes on each side). Remove from pan.
• In crock pot, layer all chopped veggies. In separate bowl, mix cream of mushroom soup with chicken broth. Pour mixture over veggies. Place browned meat on top.
• Cook in crock pot on low until for 8 hours.
• Makes 8 servings.

ITALIAN BEEF STEW (SPEZZATINO DI MANZO)

Steps:

• Preheat oven to 300f and make room on the middle rack for a large Dutch oven. Heat a large Dutch oven to medium-low heat, then add the olive oil, carrots, celery, and onion. Cook for 5 minutes then add the mushrooms, turn heat to medium, and continue to cook stirring frequently.
• While the veggies are sauteing, pat the chuck roast cubes dry. Once the mushrooms release their water and most of it has evaporated from the pot, season the beef cubes with salt and pepper and add to the pot.
• Coat the beef with the veggies and oil. Let the beef cook for 5-10 minutes (it won't develop much color). Next, turn heat to medium-high and add the wine and cook for 5-7 minutes or until it mostly evaporates and absorbs into the beef. Using a wooden spoon scrape up all of the brown bits while the beef is cooking.
• Add the beef stock, rosemary, and bay leaf and stir it all together. Cover with a tight-fitting lid and cook in the oven for 2 1/2 hours or until tender. For the last 30-45 minutes braise with no lid to thicken the sauce and add a bit of color to the meat.
• Once the beef is tender remove the pot from the oven. If there is too much liquid in the pot use a slurry of cornstarch (see notes) to thicken or cook over medium heat on the stovetop to thicken and reduce the liquid. Once satisfied with the consistency, taste test and make final adjustments to salt and pepper. Serve with crusty bread or with polenta or mashed potatoes. Enjoy!