Rich Beef Stew Food

THE ULTIMATE BEEF STEW

Steps:

• Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter.
• While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
• Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
• After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
• To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew.
• Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper. Add a dollop of the mixture on top of the stew and garnish with chopped chives.
• Preheat the oven to 500 degrees F.
• Put a sheet pan in the oven so that it gets good and hot.
• Place the bread slices on the hot sheet pan. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted. Rub the bread slices with the garlic cloves, and discard garlic. Sprinkle with parsley and serve.

BEST EVER BEEF STEW

Steps:

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with 1 teaspoon salt and 1/2 teaspoon pepper. Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes. Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot. Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes. Stir in potato; simmer until potatoes are just tender and stew has thickened, about 20 minutes. Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.* Serve immediately.

KELLY'S SOUTHWESTERN BEEF STEW

Steps:

• In large ziplock baggie or large mixing bowl, combine flour, paprika, chili powder, garlic powder and salt.
• Add meat and shake/toss til all is coated.
• In large heavy-bottomed pot that has a lid, brown meat over med-high heat in the 4 tbsp Crisco.
• Add next 8 ingredients, cover and simmer for about 45 minutes, stirring only occasionally, til meat is tender.
• Add carrots and potatoes, recover and simmer another 25-30 minutes or til tender.
• Add corn, heat through.
• Remove bay leaf, or, leave it in there and whoever happens to get it has to do the dishes! ;).
• *Can add or sub peas and/or green beans if desired. You can also add 1 rib of celery, sliced, at the same time you add the potatoes and carrots if desired.
• **If you like it on the thick side like we do, just mix 1-2 tablespoons cornstarch with equal amount of cold water (I use 2 tbsp each), stir into pot while simmering to thicken even more. Simmer, stirring, for several minutes. Do this at the very end. Stir gently so you don't wreck the green beans if added.

RICH BEEF STEW

Steps:

• Prep time does not include marinating time.
• Cut steak into approximately 3cm pieces. Combine wine, brandy, garlic, bay leaves and thyme in a bowl or storage container add steak, cover and refrigerate several hours or overnight.
• Drain the steak reserving the marinade for later use. Heat oil in a fry pan and cook steak in batches until browned. In an ovenproof dish add steak, reserved marinade, stock and tomato paste. Cook covered either in a slow oven or very low stove top setting for 21/2 hours.
• Melt butter in another pan add onions, cook until lightly browned, remove onions from pan and add chopped mushrooms cook for few minutes and remove. Wipe pan to remove any left over butter then add bacon, cook until browned and crisp, drain on absorbent paper.
• Add onions, mushrooms and bacon to the steak mixture and cook for a further 30 minutes still covered. Boil or microwave carrots until just tender, drain and add to stew.
• If cooking in the oven remove and place on stove top. Add a little water to the cornflour and pour into stew, stir until mixture thickens. At this point I add bisto to thicken it up all the way and it adds even more flavour. If your not using this you will need to use more cornflour for the thickness of the stew. Also taste test it, as if not using bisto you may want to add a little more beef stock powder to mixture.
• To serve I either heap spoonfuls on a bed of mash potato or I serve it with baby new potatoes.
• For a photo visit http://the-best-recipes.blogspot.com/.

BEEF STEW

Steps:

• When you're ready to begin, start by removing the beef from the fridge and letting it sit at room temperature, uncovered, while you prep everything else, which should take about 30 minutes.
• Combine the porcini mushrooms in a bowl with 1.5 cups of hot water. Let soak for 20 minutes, while you prep the vegetables.
• Prep the vegetables: Peel and finely chop the yellow onion. For the carrots, peel if you prefer (I personally don't), then cut into 1" thick rounds. Cut the celery into 1" thick pieces. Both the celery and carrots should be in larger pieces, similar in size to the beef cubes. Finally, peel the parsnip, then finely dice into much smaller pieces than the carrots and celery. Unlike the carrot and celery where you want bigger pieces, the parsnip is best when it dissolves and melts into the sauce, so cut into smaller pieces about 1/2" big.
• Strain the soaked mushrooms through a coffee filter set inside a strainer, saving the liquid. Chop the porcini mushrooms finely.
• Cook: Heat a minimum 5-qt dutch oven or heavy bottomed pan over medium high heat, and add the bacon. Cook for 8-10 minutes, until the bacon bits are crisp and the fat has rendered. While the bacon cooks, pat the beef cubes dry with paper towel, to absorb as much excess moisture as possible. Then season with salt (I use 1 tsp total of kosher salt).
• Using a slotted spoon, remove the bacon to a plate, then add the beef stew cubes in a single layer (if your pan isn't wide enough, you may need to do two batches). Brown the beef cubes on all sides, for 8-10 minutes, then remove to the bacon plate.
• Add the chopped onion, carrots, celery, and parsnip to the pan, along with 1/4 tsp of salt, and cook for 10 minutes, to soften slightly.
• Combine everything in the pan: Add back the browned beef, the bacon, plus any juices from the plate, the chopped mushrooms along with the strained juices, plus the bone broth, anchovy paste, thyme, rosemary, and bay leaf. Stir to combine, and bring to a boil. Then cover, reduce the heat, and simmer for one hour over medium low heat.
• At the one hour mark, check things with a fork, and give the beef a taste. Usually the vegetables are tender, the flavors are rich and developed, and the beef cubes are tender enough to eat, though will likely have a little chew to them. Sometimes I stop here and enjoy. If you wish to have a more shreddable texture, cover and continue cooking for another 20-30 minutes, but know that the beef cubes will be slightly less juicy.
• Once the beef and vegetables are tender, do a final taste to check that the seasoning is right. Because of the salt in the anchovy paste and the bone broth, I find it is usually well-seasoned. The beef stew is ready to serve and enjoy!

CROCKPOT BEEF STEW

Steps:

• Toss the beef in the flour and season with salt and pepper.
• Add the beef, along with the garlic, ginger, onion, potatoes, carrots, tomato paste, beef broth, fish sauce, and soy sauce to the crock pot. If your potatoes are poking out, push them down and add a bit more beef broth to make sure they're covered.
• Optional spice packet: wrap the star anise, fennel, cloves, bay leaf, and cinnamon stick in cheese cloth or place in a large tea bag for easy removal later. Add it to the stew.
• Top with the lemongrass, cover, and cook on low for 10-12 hours on low or high for 4-6 hours. Stir occasionally. Remove the lemongrass and spice pack and enjoy warm!

THICK & CREAMY BEEF STEW

Steps:

• Preheat oven to 450°F.
• Heat oil and 1 tablespoon butter in 5 quart casserole over medium high heat. Add 1/3 of the beef cubes and brown on all sides (6-8 minutes). Transfer meat to plate or bowl. Repeat with remainder of beef until all is browned.
• Add chopped onion to pan, reducing heat to low and sauté for about 6-8 minutes or until onion is tender and translucent.
• Return beef to pan and sprinkle with flour, tossing until all is coated. Transfer all to casserole to oven and bake for 5 minutes. Remove from oven.
• Reduce oven temperature to 325°F.
• Pour any reserved juices (from beef on plate) over the beef, along with the wine and broth (if beef is not covered add more beef broth or water).
• Tie parley sprigs, garlic, thyme and bay leaf in a cheesecloth.
• Add herbs (in cheese cloth bag) to beef with salt and pepper.
• Bring mixture to a boil on top of stove and then transfer mixture to casserole and then to oven.
• Bake for 45-60 minutes, stirring occasionally.
• Stir in carrots, adding more broth (or water) is sauce is too thick or mixture seems dry. Continue baking for 30-45 minutes (20-30 if using baby carrots). Discard cheesecloth bag.
• While stew is baking in oven, in a medium saucepan boil water (enough to cover onions) and add onions and boil for 1 minute. Drain onions and peel onions.
• In a skillet over medium heat, melt one tablespoon butter. Add onions to skillet and sauté for 4-5 minutes. Remove onions from skillet and add to stew, along with the fennel (if using) in casserole in the oven. Continue baking for 20 more minutes.
• Remove from oven and add peas to casserole, simmering an additional 5-10 minutes on top of the stove. Stir in minced parsley.

WEIGHT WATCHER'S RICH AND SAVOURY BEEF STEW

Steps:

• Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
• Meanwhile, pat the beef chunks dry with paper towels; Put the beef, flour, paprika and Montreal steak spice and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
• Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef.
• (Don't worry if it looks like it is overcooking -- once you add the veggies the crust on the bottom of the pan will scrape up easily and will add flavour and richness to the stew!).
• Crumble the bacon; set aside.
• Add the onions, carrots, celery, turnip, mushrooms, green beans and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, beef broth, ketchup, HP sauce, Splenda Brown sugar, Worcestershire sauce, bay leaves, crushed red pepper, and bring to a boil. Reduce the heat and simmer, partially covered, 2 hours. Add the potatoes and simmer until the beef and potatoes are fork-tender, about 40 minutes.
• Add more beef broth if it becomes too dry as the potatoes cook.
• Gradually mix the corn starch with water in a seperate cup until smooth. Add to the simmering stew. Stir until thickened.
• Mix in Herbes de Provence 15 minutes prior to serving.

SLOW COOKER BEEF STEW WITH RICH GRAVY

Steps:

• Coat the beef in the plain flour until it's well covered.
• Heat the oil in a pan (or in your slow cooker pan if it's the type you can use on the hob) and brown the beef, in batches, don't overcrowd the pan, until it's browned and golden.
• Add all of your other ingredients, with all of the browned beef, into the pan. Remove from the heat (or transfer to your slow cooker pan if you have used a different pan for the browning).
• Pop the lid on and cook in the slow cooker for 5 - 6 hours on HIGH or 8 - 9 hours on LOW (this will vary slightly depending on the size of the cubes of meat and vegetables but don't worry, it's difficult to overcook this!)

CHIANTI MARINATED BEEF STEW

Steps:

• Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.
• Remove the meat from the wine and pat dry with paper towels. Reserve the wine.
• In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.
• Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

SLOW COOKER BEEF STEW

Steps:

• Cut the beef into bite-sized pieces, trimming any large pieces of fat hanging from it, but leave any fat that is marbled into the beef alone because it adds flavor to the stew.
• To a large bowl, add the flour, salt, pepper, smoked paprika, and stir to combine.
• Toss the meat in this dry ingredients mixture until it is evenly coated.
• To a large, heavy-bottomed skillet, add the oil, and add some of the beef, and cook over medium-high heat to sear it. Flip intermittently and as needed so that all sides of the beef cubes are evenly seared and browned. Tip - Do not overcrowd the beef or it will steam and not sear, so do your browning in batches. As the meat is done, set it aside into your slow cooker and continue the process until it's all browned and in the slow cooker.
• Add the red wine to your skillet to deglaze the bottom of the pan. Note - It will bubble up vigorously and steam, so use caution when you add it. If you are not using wine, use 1/2 cup of beef broth instead.
• Scape and stir the wine until the meat juices and bits are loosened from the bottom of the pan.
• Add the onion, half the butter (reserve the remaining 2 tablespoons for step 10), and cook for about 5 minutes, or until the onions are becoming translucent; stir frequently.
• Add the onions and cooking liquid to the slow cooker.
• Add the beef broth (start with 7 cups and see how it looks), tomato paste, soy sauce, Worcestershire sauce, garlic, beef bouillon, rosemary, thyme, bay leaves, and stir to combine.
• Add the potatoes, mixed vegetables (they can be unthawed or straight from the freezer), and stir to combine; set aside.
• To a small bowl, add the corn starch, cold water, and stir to combine until a slurry is formed.
• Add the slurry to the slow cooker and whisk it into the ingredients in the slow cooker.
• Cover it with the lid and cook on low for about 8 hours. Although you can cook on high for 4 hours, low and slow is my preference and the meat becomes more tender the longer it cooks.
• 10 minutes before serving, remove the whole sprigs of rosemary and thyme if you used fresh, remove the bay leaves, optionally add a few drops of Kitchen Bouquet (adds a rich brown color and a slight bit of flavor), add the remaining 2 tablespoons of butter, cover again with the lid, allow the butter to melt, and then stir to combine.
• Beef stew is done when the beef is tender and pierces very easily with a fork (has an internal temp of 165F although I don't take the temperature), and the potatoes and vegetables are fork tender. Tip - It's very hard to overcook the beef, but you can overcook the vegetables to the point of mush, although this is not very likely.
• Taste the stew and if necessary, add a bit more salt or pepper, and stir to combine. Note - If you prefer a brothier stew and not quite as thick, in the second half of the cooking process (after about 4 to 6 hours cooking on low heat) add the additional 1 cup of broth (8 cups total rather than 7).
• Optionally serve with freshly grated Parmesan and crusty bread or dinner rolls. Stew will keep airtight in the fridge for up to 1 week and in the freezer for up to 4 months.

BEEF AND MUSHROOM STEW

Steps:

• Cut the beef into 2.5cm/1in chunks and trim off any excess fat. Place the flour on a plate or in a plastic bag with plenty of salt and black pepper and toss the meat in it until well coated.
• Heat the oil in a large flameproof casserole and add the beef. Fry until browned on all sides - you may need to do this in batches, as you don't want to over-crowd the pan. It is important to brown the beef and not stew it.
• Remove the meat from the pan using a slotted spoon and set aside. Add the shallots, celery and carrots to the pan and fry for five minutes, or until softened a little.
• Meanwhile, soak the mushrooms in a bowl in 300ml/½ pint boiling water until softened. Drain, reserving the soaking liquid and chop the mushrooms into smaller pieces.
• Return the meat to the pan and add the red wine or stout. Bring to the boil for 4-5 minutes, or until the volume of liquid has reduced by about a third. Add the stock,soaked mushrooms and their soaking liquid and the thyme.
• Bring to the boil and then cover and simmer on a low heat for about 2½ hours, or until tender. If you prefer you can cook it in a preheated oven at 150C/300F/Gas 3 (130 fan) for the same time.
• Add the button mushrooms and the redcurrant jelly and cook for a further 30 minutes. Serve with mash.

DEEP, RICH AND BEEFY BEER BEEF STEW

Steps:

• Heat oil in heavy large pot over high heat.
• mix flour, salt, pepper and garlic powder in a bag. Shake beef to cover. Set aside leftover flour mix.
• Saute beef until very brown on all sides.
• Add garlic, onion, celery and mushrooms. Saute about 5 minutes.
• Add beef gravy mix, Guinness, water, tomato paste, and seasonings.
• Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 2 hours, stirring occasionally.
• Shake the leftover flour with 1 cup of water in a jar, add to simmering stew.
• Add the poratoes, carrots and peas (if desired) and simmer 1 hour longer or until potatoes and carrots are tender.
• ENJOY!
• Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.).