Meat And Potato Stew Food

MEAT 'N' POTATO STEW

Steps:

• In a skillet, cook beef and pork over medium heat until no longer pink; drain. Add the broth, potatoes, tomatoes, onion, ketchup, Worcestershire sauce, lemon juice and vinegar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Add the corn, hot pepper sauce, salt and pepper. Simmer for 10 minutes, stirring occasionally.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

MEAT AND POTATO SKILLET

Steps:

• Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
• Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.

BEEF AND POTATO STEW

Steps:

• Gently soften the onions in a large deep pan.
• Add the carrots and allow to soften a little.
• Add the beef and allow to colour.
• Stir in the chopped garlic, pepper and celery salt cooking in for a minute.
• Pour in the Worcestershire sauce.
• Add the potatoes.
• Add the peas.
• Add the stock and simmer for a good hour (the longer the better).
• To thicken the gravy, mix cornflour with a little cold water and mix into a paste, add this into the gravy.
• Often served with extra vegetables and pickled red cabbage or beetroot.

OVEN BEEF AND POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, salt, and black pepper in a resealable plastic bag; place beef into bag in batches, shaking to coat.
• Heat vegetable oil in a Dutch oven or heavy pot over medium-high heat. Cook and stir beef until evenly browned, about 5 minutes. Transfer beef to a plate. Pour red wine into Dutch oven, scraping any browned bits from the bottom of the pot. Return beef cubes to Dutch oven and add water, tomato soup, potatoes, corn, onion, beef stock concentrate, mushrooms, carrots, celery, vegetable soup mix, and basil; bring to a boil.
• Cover and transfer Dutch oven to preheated oven; bake for about 1 hour. Add beef stock to pot, if needed. Continue to bake until beef is very tender, about 1 hour more.

SOUTHWESTERN MEAT AND POTATO STEW

Steps:

• In a Dutch oven or large kettle, cook beef and onion over medium heat until meat is no longer pink; drain. Add 3/4 cup water, vegetables, salsa, salt if desired, cumin, garlic powder and pepper. Bring to a boil; reduce heat. Cover and simmer for 1-1/2 hours. , Combine flour and remaining water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SIMPLICITY ITSELF MEAT AND POTATO STEW

Steps:

• Use large skillet, electric skillet, or dutch oven to prepare this dish.
• Cut meat into bite sized chunks. Set aside.
• Dice onion; set aside.
• Peel and chop garlic; set aside.
• Peel potatoes (if you are going to peel them) and set aside in water so they don't turn color.
• Have spices out and ready to measure with measuring spoon.
• In large skillet (or dutch oven), heat cooking oil to good and hot.
• Add chopped garlic to oil -- let fry for half a minute.
• Add diced onions; let fry with pan covered for two to three minutes, stirring occasionally with spatula so it doesn't burn.
• Add cubes of meat to hot oil with the onion and garlic. Fry all together until meat is lightly browned and mixed with onion for flavor.
• While meat is browning, slice the potatoes over the top of the cooking meat and onions.
• Mix around potato into meat/onion mixture to coat potato with flavored drippings.
• Add bouillon granules, spices and water. (personally, I think a fair amount of black pepper makes this dish even better, but that is only my taste, may not be yours).
• Turn up heat on potatoes, water, bouillon and spices and cover until it all comes back to a boil.
• Once boils reduce heat to medium low and cover leaving cooking heat between simmer and medium.
• Let cook covered for approximately 20 minutes to half hour, or until potatoes get soft.
• Once during cooking open lid and flip potatoes so they cook on both sides. This step is optional.
• This will all cook down into a nice stew.
• Right at end, chop about half the softened potatoes up so they will break down faster to form the gravy. Leave the other half in chunks.
• Stew is now ready for final taste test (adjustment of spicing).
• If the stew isn't quite thick enough, mix some corn starch (two tablespoons) into very cold water (1/2 cup).
• Turn up heat under stew until stew begins to boil.
• Thicken corn starch using flat side of spatula to mix the corn starch into every corner of the liquid and evenly distribute potatoes and meat throughout resulting gravy.
• If too bland, add a little more bouillon granules, pepper or garlic powder as needed.
• Immediately reduce heat to warm setting and keep on low simmer until ready to serve.
• Serving suggestion: accompany stew with a nice side salad, and/it is good simply with buttered bread.