Good Eats Beef Stew Food
GOOD EATS BEEF STEW
Photo by Lynne Calamia
Provided by Level Agency
Categories Mains
Time 6h35m
Number Of Ingredients 11
Steps:
- Whisk together the tomato paste, vinegar, Worcestershire sauce, paprika, and dried herbs in a large mixing bowl. Set aside.
- Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package in a metal pan and put into a cold oven on the middle rack. Set the oven to 250ºF and cook for 4 hours.
- Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling.
- Retrieve the liquid from the freezer and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another application. Place the fat into a large saucier and set over medium heat. Once the fat has melted, add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook until the potatoes are fork tender, about 30 minutes.
- Meanwhile, cut the meat away from the bone, removing and discarding the connective tissue. Once the potatoes are tender, uncover, and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.
BEEF STEW
Don't let the list of simple ingredients fool you! This is an excellent stew, and the recipe couldn't be any simpler. I can't recall where the recipe came from, but I've been making this for over 40 years! I've tried many other stew recipes, but none beat the ease and taste of this one.
Provided by Bobbie
Categories Stew
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat in oil, drain.
- Add next 4 ingredients. Cover and simmer 5 minutes.
- Place potatoes, carrots, and onions (if using) in casserole dish and top with meat mixture.
- Cover and bake in a 350°F oven for 1 ½ hours.
Nutrition Facts : Calories 586.6, Fat 18.9, SaturatedFat 4.9, Cholesterol 108.9, Sodium 1753.3, Carbohydrate 61.9, Fiber 8.8, Sugar 8.4, Protein 45
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- Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides.
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Method. 1) In a large mixing bowl, whisk together the tomato puree, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside. 2) Season the short ribs with 1 tablespoon of the salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides.
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