RUMP STEAK STEW
For a Cold Sunday Night In!
Provided by [email protected]
Time 2h
Yield Serves 3
Number Of Ingredients 0
Steps:
- Fry onions and garlic in a pan for 5 minuets until golden brown.
- Thinly slice steak, peppers and mushrooms and add to the frying pan. Then add chopped tomatoes, rosemary, paprika, red wine, beef stock and mix herbs and bring to the boil for 10 minuets.
- Move to oven at 140 degrees for approximately 1.5 hours. Remember to cover stewing pot.
- Every 30 mins check stew and add water or splash of wine if drying out
RUMP OF BEEF TO STEW
Provided by Stephen A. McLeod
Categories Soup/Stew Wine Beef Herb Dinner Spice Thyme Clove Nutmeg Simmer Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 18
Steps:
- 1. Rinse the toast, and pat it dry. Place in a Dutch oven, and pour in enough water to come halfway up the sides of the roast. Cover and bring to a boil. Reduce the heat and simmer for about 1 hour, turning occasionally. Remove the beef from the pan, setting it side until cool enough to handle. Reserve the cooking liquid in the pan.
- 2. Make several slits along the top of the beef. Combine the salt, pepper, cloves, nutmeg, mace, marjoram, savory, thyme, and parsley, and rub the mixture into the slits and over the surface of the roast. Coat all over with the egg yolk.
- 3. Return the roast to the Dutch oven. Pour in the red wine and balsamic vinegar, stirring to combine with the cooking liquid. Cover and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 1 hour, until the roast is tender. Add the onion, cover again, and continue simmering for about 1 hour more, turning occasionally and stirring the gravy until the beef is fork-tender.
- 4. Transfer the roast to a cutting board, and cover loosely with aluminum foil. Stir the gravy, and bring back to a simmer. Add more salt and pepper, if necessary, and whisk in the butter, stirring until dissolved and the gravy is smooth.
- 5. To serve, cut the beef into thin slices, and arrange on a platter. Pour some of the gravy over the beef. Surround with boiled potatoes, and pour more gravy over the potatoes. Pour the remaining gravy into a sauceboat, and serve on the side. Garnish the roast and potatoes with orange slices, and send to the table.
ROASTED VEGETABLE AND BEEF STEW
This is a very substantial beef stew that is enhanced by roasting to the vegetables prior to adding to the stew. I have perfected it over the years and my family and friends love it. Serve over steamed rice or noodles.
Provided by lisamarie
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place beef cubes in a metal roasting pan and stir in 2 tablespoons olive oil. Put in the oven, on the middle rung and cook for 30 minutes, turning occasionally, until brown and tender.
- Meanwhile, put onions, mushrooms, carrots, potatoes, celery, and garlic in a roasting pan. Stir in 2 tablespoons olive oil. Place in oven underneath beef. Bake for 35 to 40 minutes, stirring occasionally, until tender. Remove both beef and vegetable mixture from oven.
- Remove beef from roasting pan and set aside. Place roasting pan, on medium high heat. Add wine and bring to a boil, scraping up the bits of drippings, stirring. When the bottom of the pan is clear of all browned pieces, remove from heat.
- Put beef and wine mixture in a Dutch oven and stir in beef broth and add bay leaf and tomato paste. Bring to a boil. Reduce heat and simmer, covered, for 40 minutes.
- Add 2 tablespoons flour to cooked vegetables and toss until all vegetables are coated. Add vegetables to beef stew. Simmer, covered, for 20 minutes, or until vegetables are heated through and tender. Serve hot.
Nutrition Facts : Calories 1047.5 calories, Carbohydrate 82.3 g, Cholesterol 161 mg, Fat 55.2 g, Fiber 11.7 g, Protein 51.2 g, SaturatedFat 18.6 g, Sodium 762.8 mg, Sugar 9.9 g
RUMP ROAST WITH BEER AND GARLIC
A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.
Provided by CALI-COOK
Time 2h15m
Yield 6
Number Of Ingredients 9
Steps:
- Season rump roast with salt and pepper and sprinkle with curry powder.
- Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
- Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 63.6 g, Cholesterol 100.3 mg, Fat 16.5 g, Fiber 7.1 g, Protein 47.6 g, SaturatedFat 5.8 g, Sodium 342.9 mg, Sugar 5.4 g
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- Rinse the roast, and pat it dry. Place in a Dutch oven, and pour in enough water to come halfway up the sides of the roast. Cover and bring to a boil. Reduce the heat and simmer for about 1 hour, turning occasionally. Remove the beef from the pan, setting it aside until cool enough to handle. Reserve the cooking liquid in the pan.
- Make several slits along the top of the beef. Combine the salt, pepper, cloves, nutmeg, mace, marjoram, savory, thyme, and parsley, and rub the mixture into the slits and over the surface of the roast. Coat all over with the egg yolk.
- Return the roast to the Dutch oven. Pour in the red wine and balsamic vinegar, stirring to combine with the cooking liquid. Cover and bring to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 1 hour, until the roast is tender. Add the onion, cover again, and continue simmering for about 1 hour more, turning occasionally and stirring the gravy until the beef is fork-tender.
- Transfer the roast to a cutting board, and cover loosely with aluminum foil. Stir the gravy, and bring back to a simmer. Add additional salt and pepper, if necessary, and whisk in the butter, stirring until dissolved and the gravy is smooth.
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