Dads Stew Meat Food

DAD'S BEEF HEART STEW

Steps:

• Place beef heart in large kettle and cover with 12 cups water. I use a large stockpot for this. Bring to a boil over medium heat and simmer for 4-5 hours or until heart is tender. May need to add more water while cooking to keep meat covered. I usually add at least 4 more cups of water while it is cooking.
• Once heart is tender, remove heart from broth and let cool. Cube meat into 1-2 inch pieces and return to broth.
• Add in onions, potatoes, carrots and bay leaves. Cook on medium low heat for at least 4 hours.
• Stir in mushrooms, mushroom soup and barley. Simmer at least another hour or until barley is tender.
• Remove bay leaves before serving.
• The longer this cooks, the better it is. I have made this by cooking the heart one day, letting the heart and the broth cool over night and then putting it on the stove and finishing it the next day.
• Can also make this by cooking the heart on the stove, let cool and cube the meat, then put all remaining ingredients into a large roaster and cover and put in the oven and bake at 300 for 6 hours.

DAD'S BEEF STEW

Steps:

• 1. In a frying pan melt the butter, then brown onions thoroughly.
• 2. Remove onions from frying pan and place in a large pot, leaving some of the butter behind in the frying pan.
• 3. Place flour, salt, and pepper into gallon sized ziplock bag, add beef cubes, and mix so that all sides of the beef cubes are covered.
• 4. Brown beef in the same frying pan as onions in the leftover butter. When all sides of beef are browned, deglaze frying pan with some water, and pour contents into pot with onions.
• 5. Add beef stock, carrots, celery, and bay leaf to pot, simmer for 1 hour.
• 6. Add potatoes to pot, continue simmering until potatoes are done (about 30 minutes).
• 7. Add can of corn and water to achieve desired consistency.
• 8. Remove bay leaf and serve.

FATHER N LAW'S V-8 BEEF STEW

Steps:

• 1. In a gallon size zip lock bag, add flour, marjoram, garlic & onion powder, salt, thyme, black pepper & paprika. Shake to mix. Add cubed beef a few pieces at a time,coat evenly and remove to a large platter, till all meat has been coated.
• 2. Heat 4 tablespoons oil in a large cast iron skillet, add meat a few pieces at a time, being careful not to over crowd the skillet, and brown meat on all sides. Repeat till all meat has been cooked and browned on all sides. Remove from skillet with a large slotted spoon to a large platter.
• 3. In a dutch oven or stock pot, heat 2 tablespoons of oil over medium heat, add onions & garlic, and saute till onions are soft and transparent, about 5 minutes.. Then add meat, V-8 Juice, pepper flakes, if using, bay leaves, beef broth, brown sugar, & stir to mix and allow to cook over low heat for 1 and a half hours, being sure to stir ever 10 to 15 minutes to prevent sticking. Preheat oven to 300 degrees F.
• 4. After 1 1/2 hours stir in carrots, celery & potatoes, red wine, diced tomatoes,& tomatoe paste. Stir till well mixed. Cover with a tight fitting lid & place in preheated oven and allow to continue to cook for an additional 1 1/2 to 2 hours. Remove from oven, skim off any excess fat, remove bay leaves, and serve over noodles or rice, or with your favorite corn bread recipe.
• 5. See my favorite recipe for Mama's Buttermilk Corn Bread https://www.justapinch.com/print/bread/savory-bread/mamas-buttermilk-corn-bread.html

THE BEST BEEF STEW

Steps:

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat. , In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours., Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer., Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.