Slow Cooker Beef Stew With Yuca Food

SHORT RIB STEW WITH YUCA (VACA ATOLADA)

Steps:

• In a large bowl, toss the short ribs with salt and pepper. Add the flour and toss until every piece is coated.
• Heat 2 tablespoons of olive oil in a large Dutch oven, over medium high heat, until shimmering. Working in batches, brown the short ribs on all sides, about 2 minutes per side. Remove to a plate and set aside.
• Add the remaining olive oil, if needed. Add the onion and garlic and saute until softened and starting to brown, about 5 minutes.
• Add the chopped tomatoes and cook until softened, 2-3 minutes.
• Pour the wine and, using a wooden spoon, scrape up all the browned bits from the bottom of the pot. Cook until reduced by half, about 3 minutes.
• Add the beef broth, tomato paste and bay leaves. Bring to a boil. Once boiling, return the short ribs and any accumulated juices to the pot.
• Reduce the heat to low, cover and simmer for 2 hours or until the beef is tender. If any fat raises to the surface, skim it off the top with a spoon.
• Once the beef is tender, stir in the prepared yuca. Cover and continue simmering until the yuca is very soft and the short ribs are falling-apart tender, about 30-40 minutes.
• If necessary, remove beef and yuca to a plate, and boil the sauce for up to 10 minutes to reduce to desired consistency. Taste for seasoning and adjust salt and pepper as needed.
• Return everything to the pot, discard the bay leaves, and stir to combine. Garnish with chopped parsley and serve or refrigerate (once cool) for the flavors to mend.

SLOW COOKER BEEF STEW

Steps:

• Put 1 cup of the flour in a shallow bowl and season with salt and pepper. Dredge the beef in the seasoned flour and set aside.
• Heat a heavy skillet on medium-high heat, add the bacon and cook until crisp. Set the bacon aside, leaving the drippings behind in the skillet (chop the bacon and reserve for serving). In batches, brown the beef in the skillet, adding olive oil if necessary, about 3 minutes per batch. Transfer each batch to the slow cooker as it browns.
• Add the butter and remaining 3 tablespoons flour to the skillet. Cook 3 minutes, stirring with a whisk. Whisk in the tomato paste. Turn off the heat, pour in the beef broth and whisk to get all the ingredients incorporated with the brown bits from the bottom of the skillet. Add the mixture to the slow cooker.
• Add the beets, carrots, potatoes, Brussels sprouts, red wine, parsley, Worcestershire, allspice, garlic, bay leaves and onions. Set the cooker to low and cook for 8 hours.
• Serve in bowls sprinkled with the reserved bacon.

BEEF SHORT RIB STEW WITH YUCA

Steps:

• Place the meat in a pan, drizzle with the rib broth dissolved in the water, the beer and cover with aluminum foil. Place in a medium preheated oven, for 1 hour.
• Place the cassava in a pressure cooker with salt and pepper, cover with water and cover.Cook for 20 minutes after starting the pressure, over medium heat.
• Turn off, wait for the pressure to come out naturally and open the pan. Remove the aluminum foil from the pan and distribute the cassava among the pieces of meat.
• Sprinkle with salt, pepper and return to the medium preheated oven, for 30 minutes or until golden brown.Turn off, sprinkle with parsley and serve.
• Serve with white rice.

SLOW-COOKER BEEF STEW

Steps:

• To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight.
• Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
• To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
• Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
• Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
• Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
• Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day.