Football Beef Stew Food

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

TEXAS COWBOY STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
• Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.

SHIPWRECK STEW

Steps:

• Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until browned. Drain grease, and transfer beef to a slow cooker. Mix in the tomato soups (undiluted), onions, potatoes, and beans.
• Cover, and cook on the Low setting for 4 to 5 hours, until stew is thick and potatoes are tender.

FOOTBALL LOVERS STEW

Steps:

• In large kettle or heavy stock pot, saute bacon until golden brown; remove and set aside.
• Combine flour, salt and pepper; dredge meat in flour mixture and brown meat over high heat a few pieces at a time in bacon drippings and olive oil, remove and set aside.
• Add olive oil and saute onion until golden brown adding garlic at last minute.
• Add orange juice, wine, tomato puree, bouillon beef base, nutmeg, bay leaves and salt and pepper to taste stir to deglaze bottom of pan. Return bacon and browned meat to kettle, stir to combine and bring to a boil stirring occasionally, cover and reduce heat and simmer for 2 -3 hours.
• Add turnips, carrots and mushrooms, cover and simmer another 1 hour or until vegetables are tender, stirring occasionally.
• Remove bay leaves and sprinkle with parsley.
• Serve with noodles if desired.

FOOTBALL BEEF STEW

Steps:

• Slice the steak pieces into one inch cubes. Toss in a ziplock bag with the flour, salt/pepper.
• Heat oil in large pot or dutch oven over medium heat. Add onions, celery and steak pieces. Cook until steak is browned.
• Add garlic, tomatoes, water, beef base, bay leaves and all seasonings.
• Bring to boil. Lower heat and simmer covered for 1 hour.
• Add gravy and frozen potatoes, carrots and green beans and cook uncovered for 1/2 hour.
• We serve this over a bowl of noodles.

FOOTBALL SEASON BEEF & BEER STEW

Steps:

• Fry the bacon and remove the bacon but leave some of the grease.
• Coat the beef with flour and add to the hot bacon grease along with the onions.
• Cook over medium heat until the onions are soft.
• Add the beer and beef base. Stir until the bottom of the pot is clean.
• Add the tomato sauce, water and seasoning.
• Bring the mixture to a boil.
• Turn the heat down and add the rutabega, carrots and potatoes.
• Simmer for 1-2 hours.