Herby Beef Stew Food

HEARTY BEEF STEW

Steps:

• Place beef stew meat into a slow cooker. In a small bowl, mix together flour, paprika, salt, and pepper; sprinkle over beef stew meat, stirring to coat. Stir in beef broth, teriyaki sauce, onion, carrots, celery, potatoes, mushrooms, garlic and bay leaf.
• Cover, and cook on Low 6 hours, stirring occasionally.

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.

HERBY ROAST BEEF

Steps:

• Finely mince the leaves of 3 sprigs of rosemary and roll the joint in the rosemary, salt and pepper.
• Warm half the olive oil in a heavy bottomed pan. Put a knob of butter on the top of the roast and brown the joint well on all sides, turning frequently (15 minutes approx).
• Throw away the oil you have used and wipe out the pan well.
• Finely mince herbs of your choice (sage, rosemary, marjoram, oregano etc).
• Roll the joint in these herbs and return to the pan, using clean oil.
• Add a cup of vin santo (or another sweet wine).
• Turn frequently and cook for a further 30 minutes.
• Leave to rest for 10 minutes before slicing, very finely.
• Serve the delicious herby juices at the table to spoon over the meat.

BEEF STEW WITH LIGHT HERBY DUMPLINGS

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Preheat a casserole dish on the hob, then spray with oil. Add the beef in batches, cooking each batch until browned all over and spraying with more oil as needed. Transfer the beef to a plate using a slotted spoon and set aside. Add a little stock to the dish, turn the heat up to high, and deglaze by scrubbing off the cooked-on bits with a spatula.
• Turn down the heat and spray the dish with more oil. Add the onion and cook until softened. Add the garlic and cook for 1-2 minutes. Add the celery and finely chopped carrot and cook for 3-4 minutes. Stir in the tomato purée and balsamic and cook for 2-3 minutes more. Return the meat to the pan and stir in the rest of the stock, then bring to the boil.
• Put the dish in the oven (without a lid) and cook for 1 hour.
• Add the parsnip, butternut squash and carrot chunks, put the lid on the dish and cook for another 30 minutes.
• For the dumplings, put the flour in a mixing bowl with the salt and pepper. Mix in the herbs. Add the egg and oil and mix, adding just enough cold water to bring it together as a dough (about 4 tbsp). Be careful not to add too much water as this will make the dumplings heavy. Knead the mixture a little.
• Shape into eight golf-ball-sized pieces and put on top of the stew, pushing down a little to coat in the juices. Cover with the lid and return to the oven for 15 minutes, then remove the lid and cook for a further 15 minutes.
• When the dumplings are golden-brown, lift them out of the stew into serving bowls and stir the stew (the squash will be very tender, which will thicken and flavour the sauce). Serve immediately.

HERBY BEEF STEW

Steps:

• Heat 2 tablespoons of the oil in a large saucepan; add the onions and carrots and cook over a medium heat for about 8 minutes, until softened and lightly browned.
• Remove the vegetables with a slotted spoon, transfer to a plate or dish and reserve.
• Add another 1 tablespoon of oil to the pan and add the beef cubes.
• Increase the heat and cook until the meat is browned all over.
• If necessary, fry the meat in batches to ensure it browns evenly; season to taste.
• Return the vegetables to the pan and stir in the flour and the remaining oil.
• Cook, stirring constantly, for 1 minute.
• Add the beef stock, coffee, oregano and bay leaf.
• Bring to a boil and cook, stirring often, until thickened; reduce the heat to very low.
• Cover the pan and allow the stew to simmer very gently for at least 1 or 1½ hours until the beef is tender.
• Add the peas and simmer for a further 5-10 minutes.
• Discard the bay leaf; taste and adjust seasoning as desired.
• Serve hot with mashed potatoes.

CROCKPOT ITALIAN BEEF STEW

Steps:

• Place beef pieces in a medium mixing bowl that has a tight-fitting lid. Sprinkle flour, salt, and pepper evenly over the beef. Cover bowl tightly, then flip and shake the bowl a few times to completely coat the beef. If you do not have a bowl with a lid, place these ingredients in a ziplock bag and then flip and shake to coat the beef. Set aside.
• If using a slow cooker with a brown/sauté function: Heat slow cooker and add 1 tablespoon of the oil and the tablespoon of butter. Once hot, add diced onion and carrot. Sauté, stirring occasionally, until vegetables are just softened, about 6 minutes. Stir in garlic and sauté 1 more minute. Remove vegetables to a large plate or a rimmed pan. If you do not have a brown/sauté function on your slow cooker: Complete this step in a large nonstick skillet on the stovetop over medium-high heat.
• If using a slow cooker with a brown/sauté function: Add 2 more tablespoons of the oil to the hot slow cooker, still on the brown/sauté function. Once oil is shimmering hot, add half the beef in an even layer. Once the bottom sides of the beef pieces are very nicely browned (which means, added flavor!), flip them over and brown opposite sides. I use a tongs for flipping. Then remove beef to the plate with sauteéd vegetables. Add remaining 1 tablespoon of oil and let it come to shimmering hot. Then add remaining half of beef in an even layer, and repeat the browning process. Remove beef to the plate with other beef and vegetables. If you do not have a brown/sauté function on your slow cooker: Complete this step in a large nonstick skillet on the stovetop over medium-high heat.
• If using a slow cooker with a brown/sauté function: Turn slow cooker to high heat and add wine, scraping and stirring any remaining bits and juices from bottom of slow cooker. Bring wine to a boil, and then cook for 2 minutes. If you do not have a brown/sauté function on your slow cooker: Complete this step in the same large skillet used to cook the vegetables and beef, scraping and stirring any remaining bits and juices into the wine.
• If using a slow cooker with a brown/sauté function: Add beef and vegetables back to slow cooker. Then add diced tomatoes (do not drain), tomato paste, beef broth, thyme, oregano, bay leaves, carrot coins, and mushrooms. Cover and cook on high for 3 hours. Then taste test to see if stew needs more salt and/or pepper. With the ingredients I use, I usually add an additional 2 teaspoons of kosher salt and 1/2 teaspoon of black pepper at this point. Cover and cook for 1 more hour, to allow the flavors to deepen and the beef to get "fork-tender". If the beef is not ultra tender after 4 hours, let it cook a bit longer until it is. If you do not have a brown/sauté function on your slow cooker: Carefully pour hot wine into slow cooker, and turn slow cooker to high heat. Follow remaining instructions from this Step 5, until beef is fork-tender.
• Discard bay leaves. To serve, ladle hot stew into individual bowls. Garnish with fresh thyme, oregano, and small basil leaves, if desired.

WINTRY BEEF VEGETABLE STEW WITH FLUFFY HERB DUMPLINGS

Steps:

• Cook and stir beef in shortening in heavy 8-10 quart stock pot, until beef is well browned. (Note: If too much liquid builds up to prevent adequate browning, pour off excess liquid into a bowl and reserve. Continue to brown the beef and when well browned, add the reserved liquid back into the pot.).
• Add 5 cups hot water, 1/2 teaspoon salt and the black pepper.
• Heat to boiling; reduce heat.
• Cover and simmer until beef is almost tender, 45 minutes to 1 hour.
• Stir in potato, turnip, rutabaga, carrots, green pepper, green beans (if using), celery, onion, bouquet sauce, the bouillon cube and bay leaves.
• Cover and simmer until vegetables are tender (but do not overcook), stirring once, about 25 minutes.
• Prepare dough (see below) for Dumplings; set aside.
• Using a fork, blend together 1 cup cold water and the 4 tablespoons flour in a small mixing bowl; stir gradually into stew.
• Heat to boiling, stirring constantly.
• Boil and stir 1 minute; reduce heat.
• Do ahead tip: After boiling and stirring 1 minute, stew can be covered and refrigerated no longer than 48 hours. To serve, heat to boiling over medium-high heat. Continue as directed.
• DUMPLINGS:.
• In a large bowl, cut shortening into combined flour, baking powder, salt, parsley and herbs until mixture resembles fine crumbs.
• Stir in milk.
• Drop by heaping tablespoons onto hot meat or vegetables in boiling stew (do not drop directly into liquid).
• Cook uncovered 15 minutes.
• Cover and cook about 15 minutes longer. Cut a dumpling in half to test for doneness; you want them done but not dry!
• Serve stew piping hot, with a buttered baguette and a glass of cider, ale, or wine. As with all good stews, this stew is even better reheated the next day, after flavors have had a chance to meld. Stew leftovers freeze and reheat beautifully, and would make a delicious cottage or shepherd's pie.

SLOW COOKER BEEF STEW AND DUMPLINGS

Steps:

• Toss the beef cubes with the seasoned flour to lightly coat.
• Preheat the slow cooker on "HIGH". Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
• Add the onions, leeks, parsnips and carrots. Stir to combine.
• Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
• Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
• Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it's too dry and crumbly.
• Divide the dough into 6-8 portions and roll into balls.
• Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
• Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don't overmix the dough, handle with a light touch for light and fluffy dumplings.
• Divide the dough into 6-8 portions and roll into balls.
• Give the stew a good stir. Remove and discard the bay leaves and rosemary.
• Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
• Taste and adjust the seasoning if needed. Garnish with the parsley and serve.

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.

BEEF STEW AND DUMPLINGS

Steps:

• Heat the oil in a casserole over a medium-high heat. Tip the flour onto a plate and season well. Toss each piece of beef in the flour until well coated. Fry in batches, adding more oil if needed, for 4-5 minutes or until golden, scooping out the cooked pieces onto a plate.
• Heat the oven to 160C/ fan 140C/gas 3. Tip the veg and bay leaf into the casserole with a pinch of salt and cook for 10 minutes, scraping the bottom, until softened slightly. Stir in the tomato purée and any of the remaining seasoned flour. Cook for another minute before adding the stock and browned beef. Bring to the boil, put on a lid and cook in the oven for 2 hours. Remove the lid for 30 minutes more, or until the beef is meltingly tender and the gravy has thickened.
• To make the dumplings, mix together the ingredients with plenty of seasoning and 80-100ml of water to make a dough. Form into eight balls, then dust lightly with flour and roll again to neaten. Nestle into the top of the stew. Return to the oven, uncovered, for 30 minutes until the dumplings are cooked through and golden. Serve scattered with more parsley, if you like.