LIDIA BASTIANICH - BEEF IN SGUAZET (BEEF STEW)
A hearty stew that marries well with polenta, pasta or risotto,
Provided by Lidia Bastianich's "La Cucina di Lidia"
Yield serves 8
Number Of Ingredients 12
Steps:
- Soften the dried porcini about 30 minutes in a cupful of warm water, trim, and reserve the strained liquid.
- In a large skillet, heat the oil and sauté the onions for about 10 minutes over medium-high heat, until transparent.
- Add the bones, meat, bay leaves, cloves, salt, pepper and paprika, and sauté 10 minutes longer.
- Add the wine, raise the heat, and cook about 10 minutes, until the wine has reduced by half.
- Add the tomato paste and the porcini.
- Stir slowly and thoroughly, and add the reserved mushroom liquid.
- Simmer five minutes.
- Add half the chicken stock, bring to a boil, reduce to a simmer, and cook until the sauce thickens, about two hours.
- As the mixture cooks, add the remaining stock little by little.
- When the sguazet is finished, there should be about 6 cups of thick, chunky sauce.
- Serve with pasta, polenta or rice.
FRENCH BEEF STEW WITH OLD-FASHIONED VEGETABLES
Steps:
- Place the beef in the dutch oven with the onions and carrots and and bouquet garni. Add the red wine and the red wine vinegar. Cover and let marinate in the fridge for 24 hours.After it has fully marinated, remove the beef and pat it with paper towels to remove the excess moisture. This will enable it to brown properly and get that brown crust that is essential for the flavor of the stew.
- Heat the oil in the dutch oven over medium-high heat once the oil is very hot add the beef, a few pieces at a time. Be sure not to overcrowd the pot otherwise the beef won't brown, it will simply steam. Generously brown the pieces on all sides. Transfer them to a plate and set aside.Add the onions and cook until golden brown. Add the garlic and cook for another minute.
- Strain the contents of the marinade into a sieve over the dutch oven (DO NOT discard the marinade). Discard the onions and carrots from the marinade but keep the bouquet garni.
- Return the beef to the Dutch oven with the bouquet garni and the whole cloves. (Note: You can choose to wrap the cloves in a bit of cheesecloth or muslin so that you don't have to fish them out later from the serving on your plate.) Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.Towards the end of the hour, chop up the vegetables. (For contrast and variety, I like to chop each of the vegetables into different shapes and sizes.) Add the vegetables along with the tomato sauce, salt and pepper. Stir a bit to combine.Return everything to a boil, reduce the heat to low, cover and simmer for another hour or until the vegetables are soft. Add salt and pepper to taste. (If you think the beef can handle further cooking without falling apart, go ahead and simmer it for another 30 or more minutes, it will only get better!)
- Serve with some crusty bread.This stew is even better the next day after the flavors have had time to meld.
FRENCH OVEN STEW
This easy stew begins to thicken during the last hour of cooking. Very rich wonderful stew. I have been making this for a long time and cut it out of a magazine years ago. The last 20 minutes you can add some frozen peas or frozen beans if you would like. If useing fresh small baby onions, add an hour before stew is done. Update: I have made this stew in my crockpot and it has turned out perfect. I did stir it a couple times just to incorporate everything.
Provided by CIndytc
Categories Stew
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven 300 degrees.
- Mix all ingredients in a heavy 3 quart ovenproof saucepot.
- Cover and bake, stirring once an hour, for 3 hours or until meat is tender and sauce is thickened.
- Discard bay leaves before serving or storing.
- Serve over buttered noodles if desired.
- You can use frozen small white onions instead of fresh but add them to the pot 1 hour before stew is done.
- You can also add frozen peas or frozen beans 20 minutes before stew is done -- .
Nutrition Facts : Calories 282.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 90.7, Sodium 907.8, Carbohydrate 21.6, Fiber 2.6, Sugar 13.6, Protein 32.9
FRENCH OVEN STEW
I found this recipe years ago (don't remember where) and it's my favorite beef stew recipe. I use low sodium tomato juice because otherwise it's just too salty.
Provided by Debala
Categories Stew
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 300°.
- Mix all ingredients (except peas and pearl onions) into a heavy 3 quart oven proof sauce pot.
- Cover and bake, stirring 3 times, 3 hours or until meat is tender and sauce thickened.
- Add peas and onions 1 hour before stew is done.
- Discard bay leaves before stirring.
Nutrition Facts : Calories 345.2, Fat 6.3, SaturatedFat 2.4, Cholesterol 93.5, Sodium 964, Carbohydrate 38.2, Fiber 5, Sugar 12.3, Protein 35.4
LYDIA'S PORTUGUESE BEEF STEW
This is Lydia's way to make beef stew. Lydia came to the United States when she was 18. She shared this recipe with me back in 1998. Very hardy, buttery and filling. Good comfort food. I have never done it, but I see where this could be converted to a slow cooker after sauteing the beef.
Provided by bshemyshua
Categories Stew
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a dutch oven and saute beef in butter until brown. Add onions for an additional 3-5 minutes just until translucent.
- Add potatoes and enough water to cover meat and potatoes.Bring to a simmer and cook until meat and potatoes are tender(about 45-60 minutes).
- Add carrots and cabbage last, cook until cabbage is tender.(maybe 20 minutes).
- Add last, salt and garlic salt/powder to taste.
Nutrition Facts : Calories 577.7, Fat 30.5, SaturatedFat 15.8, Cholesterol 92.8, Sodium 197.2, Carbohydrate 56.8, Fiber 8.7, Sugar 6.3, Protein 21.2
More about "lydias french oven stew food"
SHORTCUT FRENCH CASSOULET RECIPE - CLASSIC FRENCH STEW …
From boulderlocavore.com
LAMB STEW WITH OLIVES - LIDIA
From lidiasitaly.com
LIDIA'S KITCHEN | SEASON 9 | PRESENTED BY MARCANGELO …
From tln.ca
13 CLASSIC FRENCH STEWS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published Jan 23, 2023Category Recipe Roundup
- Beef Stew with Carrots and Potatoes. Craving comfort food? This classic French beef stew is the answer! It’s the ultimate winter warmer, with tender meat in a rich wine sauce.
- Ratatouille. If you’re looking for a real stunner, you need to meet ratatouille. It’s a French vegetable stew that packs a punch! Want to save this recipe?
- Chicken Fricassee. This chicken fricassee is a traditional French dish that’s easy enough for a weeknight dinner. It’s like a white sauce version of coq au vin, but faster to make.
- Lamb Stew. If you’re in the mood for something seriously hearty try La Madeleine lamb stew, a French classic that’s sure to please. Tender lamb, juicy tomatoes, and veggies in a savory broth, it’s the perfect comfort food.
- Slow-Cooked Red Wine Beef Stew. Get ready for a serious flavor explosion with this rich and delicious French beef stew. Made with red wine and veggies, it’s cooked low and slow in a Dutch oven for the ultimate tenderness.
- French Chicken Stew. Looking for a tasty weekend treat? Try my French chicken stew recipe! It’s perfect for nights when you’re craving something comforting.
- Basque Lamb Stew. Take a culinary journey to the Basque country with this wonderful lamb stew! Basque cuisine is known for its delicious lamb stews. One bite of this dish and you’ll see why.
- Creamy French Chicken Stew. Craving something comforting? Try this creamy French chicken stew recipe! It’s a twist on a classic blanquette. It’s made with yummy ingredients like chicken breasts, carrots, mushrooms, celery, onion, and a creamy sauce.
- Provencal Beef Stew. The next time you’re feeling a little chilly, whip up this Provencal beef stew recipe! This French classic comes from the Provencal region of France, known for its rich, delicious stews.
- Cassoulet – French Classic Pork and Sausage Stew. Cassoulet, a traditional French pork stew, is the perfect dish to warm you up on the coldest of winter days.
FIVE CLASSIC FRENCH STEWS - MEDIUM
From pistouandpastis.medium.com
LIDIA’S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE
From foodschmooze.org
WINTER MINESTRONE - LIDIA
From lidiasitaly.com
GLUTEN FREE VEGAN CRACKERS WHOLE FOODS STORE | LYDIA'S FOODS
From lydiasfoods.com
LYDIA'S ITALIAN KITCHEN
From lydiasitaliankitchen.com
STEW RECIPES - RECIPES FOR STEWS | LE CREUSET
From lecreuset.ca
HEARTY DUTCH OVEN BEEF STEW - COOKING FOR MY SOUL
From cookingformysoul.com
LYDIA'S VEAL STEW RECIPE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
SAVORY SEAFOOD STEW - LIDIA
From lidiasitaly.com
BAKED TOAST SANDWICHES - LIDIA
From lidiasitaly.com
LYDIA'S ITALIAN KITCHEN | SALEM, VA 24153
From visitroanokeva.com
BEEF AND ROOT VEGETABLES BRAISED IN RED WINE - LIDIA
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love