Herbed Beef Stew Food

HERB SIMMERED BEEF STEW

Steps:

• Season the beef with the black pepper. Coat the beef with the flour.
• Heat the oil in a 6-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often. Pour off any fat.
• Add the mushrooms, garlic, herbs and bay leaf to the saucepot and cook until the mushrooms are tender. Stir in the stock and heat to a boil. Reduce the heat to low. Cover and cook for 45 minutes.
• Increase the heat to medium-high. Stir in the carrots and potatoes and heat to a boil. Reduce the heat to low. Cover and cook for 30 minutes or until the beef is fork-tender. Remove and discard the bay leaf.
• Tip: For visual interest, you can peel a strip around the centers of the potatoes before cooking.

HERBED BEEF STEW

Steps:

• In a Dutch oven, brown meat in oil. Add the water, onion, seasonings and tomato paste. Cover and simmer for 1-1/2 hours or until meat is tender. , Stir in potatoes, carrots and green pepper; simmer 30 minutes. Add additional water if necessary. Stir in remaining ingredients; cover and simmer 20 minutes.

HERBED BEEF STEW AND DUMPLINGS

Steps:

• In a 5-qt. Dutch oven, brown beef in oil. Add onions; cook until onions are tender. Add garlic; cook 1 minute longer. Stir in 3 cups water and all the seasonings. Cover and simmer until the meat is tender, about 2 to 2-1/2 hours. , Add carrots and parsnips; cover and simmer for 45 minutes or until vegetables are tender. Stir in browning sauce if desired. Combine cornstarch and remaining water until smooth; gradually stir into stew. Bring to a boil, stirring constantly; boil for 1 minute. , For dumplings, combine the flour, baking powder, parsley if desired and salt. Stir in the egg, oil and water. Drop into six mounds onto simmering stew. Cover and cook for 10-12 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

HERBED BEEF STEW

Steps:

• In a large resealable plastic bag, combine 4 tablespoons flour, paprika and pepper.
• Add beef, a few pieces at a time, and shake to coat.
• In a Dutch oven, brown beef in oil over medium heat.
• Add the water, tomato paste, bouillon, 1 1/2 teaspoons basil, 3/4 ts thyme, 3/4 ts garlic powder and bay leaves.
• Bring to a boil.
• Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
• Add potatoes, onions and carrots, Cover and simmer 30 minutes longer or until the meat and vegetables are tender.
• Discard bay leaves.
• In a small bowl, combine the parsley, salt and the remaining flour, basil, thyme and garlic powder.
• Add cold water; stir until smooth.
• Stir into stew.
• Bring to a boil; cook and stir for 2 minutes.

HERBED BEEF STEW

Steps:

• Brown meat very lightly, but do not cook all the way through.
• Add all herbs and liquids.
• Simmer on low or in a crockpot for at least 3 hours, though not more than 18.
• A half hour before serving, mix cornstarch with juice from the cans of chopped mushrooms.
• Add liquid and mushrooms to stew; allow to thicken.
• In a seperate pot, sauté almonds, melt extra butter, and add cooked egg noodles.
• Sprinkle with poppy seeds.
• Serve stew on bed of noodles.

THE BEST BEEF STEW

Steps:

• Arrange a rack in the lower third of the oven and preheat to 275 degrees F. Tie the parsley, thyme, rosemary and bay leaves together with kitchen twine.
• Heat the oil in a large Dutch oven or other heavy pot over medium-high heat. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until the pieces are browned on at least three sides, 8 to 10 minutes per batch. As the beef finishes browning, transfer to a large plate.
• Reduce the heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until the onions are tender and beginning to brown, about 6 minutes. Add the carrots and celery and continue to cook until they are brightly colored and fragrant, about 4 minutes. Stir in the wine, scraping up any browned bits on the bottom of the pot, and cook until it evaporates, about 4 minutes. Sprinkle the vegetables with the flour, stir to evenly coat them and cook for 1 minute. Add the broth, potatoes, tomatoes and the reserved beef with any accumulated juices. Season with 3 tablespoons salt and 1 teaspoon pepper. Add the herb bundle and bring the stew to a simmer.
• Cover the pot and then transfer to the oven. Bake until the beef is tender but still holds its shape, 1 1/2 to 2 hours. Let the stew cool for 30 minutes before serving. Discard the herb bundle and serve topped with chopped parsley.

BEEF STEW WITH HERB DUMPLINGS

Steps:

• Preheat the oven to 150ºC (130ºC fan) mark 2. Heat 1tbsp oil in a flameproof casserole dish and brown the beef in batches. Set aside. Add remaining oil to the pan and gently fry the onions and carrots for 10min until softened. Add swede and cook for 2min. Return beef to pan, sprinkle in flour and cook for 1min. Gradually stir in the Guinness and stock. Add sugar, Worcestershire sauce, bay leaf and thyme; bring to the boil. Cover and cook in the oven for 3hr.
• To make the dumplings, sift the flour, baking powder, mustard and ½tsp salt into a bowl. Stir in the suet and mixed herbs. Using a flat-bladed knife, stir in around 150ml (¼ pint) cold water to make a soft but not too sticky dough. Divide dough into 12 and roll into balls. Drop on to stew, spaced evenly apart. Cover and cook for 20min until puffed up. Remove lid and return to the oven for 5min to finish cooking dumplings.

LOUISE'S HERBED BEEF TENDERLOIN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Tie tenderloin at 2-inch intervals with kitchen string.
• Combine oil and garlic in a bowl; brush over meat. Mix basil, rosemary, sea salt, and black pepper together in a bowl; sprinkle evenly over the meat.
• Roast beef tenderloin in preheated oven until beginning to firm and is hot and slightly pink in the center, 40 to 50 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

BEEF STEW WITH HERBED DUMPLINGS

Steps:

• Make stew:
• Position rack in center of oven; preheat to 325°F. Pat beef dry. Sprinkle with salt and pepper. Heat oil in heavy large ovenproof pot over medium-high heat. Working in batches, cook beef until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl.
• Add bacon to same pot. Sauté until crisp, scraping up browned bits, about 5 minutes. Add onions, garlic, thyme and bay leaf. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Return beef and any accumulated juices to pot. Add 5 cups canned beef broth and crushed tomatoes with purée. Cover and bring to simmer.
• Transfer pot to oven. Bake until beef is just tender, stirring occasionally, about 1 hour. Add carrots and rutabagas. Cover; bake until vegetables are crisp-tender, about 30 minutes. Uncover; bake until beef is very tender, about 25 minutes.
• Meanwhile, prepare dumplings:
• Whisk milk and eggs in medium bowl to blend. Stir in chives and parsley. Let stand at room temperature 30 minutes. Sift flour, baking powder and salt into large bowl. Add milk mixture. Stir just until blended.
• Whisk remaining 1/2 cup canned beef broth and cornstarch in small bowl to blend. Bring stew to simmer over medium heat. Gradually stir cornstarch mixture into stew. Return stew to simmer, stirring until sauce thickens.
• Spoon dumpling batter in 12 dollops atop simmering stew. Cover tightly; simmer until dumplings are puffed and tester inserted into center of dumplings comes out clean, about 15 minutes.
• Serve stew with dumplings.

HERBED DUMPLINGS

Steps:

• In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
• Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.

HERBED BEEF STEW WITH SUGAR SNAP PEAS

Steps:

• Heat 2 teaspoons oil in heavy large Dutch oven, preferably nonstick, over medium-high heat. Add half of beef and cook until beef is brown, stirring occasionally, about 7 minutes. Transfer beef to bowl. Repeat with remaining 1 teaspoon olive oil and beef.
• Add onion and garlic to Dutch oven and sauté until onion is tender, about 10 minutes. Return meat and any juices in bowl to Dutch oven. Stir in wine. Simmer until liquid is reduced to half, about 5 minutes. Add beef broth, tomatoes, half of thyme and half of rosemary. Season with salt and pepper.
• Cover, reduce heat to medium-low and simmer until beef is almost tender, approximately 1 hour.
• Stir in carrots. Simmer uncovered until carrots and meat are very tender and stew is slightly thickened, approximately 45 minutes or less
• Stir in peas, parsley, remaining 1 tablespoon thyme and remaining 2 teaspoon rosemary. Cover and simmer until peas are tender, about 5 minutes.