STEWED BEEF WITH CLOVES
This beef stew is wonderfully aromatic! The cloves add a special and unusual touch to the flavor of the meat.
Provided by canarygirl
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Salt and pepper the meat, and drizzle a little olive oil over it, mix well and allow to stand for about 1/2 hour (more if you have time).
- Mash garlic with a bit of salt and the parsley leaves using a mortar and pestle.
- Heat about 2-3 tablespoons olive oil over medium-high heat and sauteé the onion, garlic, and vegetables until the onion becomes translucent, then add cloves, herbs, saffron or tumeric and boullion cube.
- Stir well, and cook until fragrant.
- Add beef and stir well, browning the meat a bit.
- Add water and bring to a boil.
- Cover and simmer 1 1/2 hours or until tender, stirring every once in a while.
- Remove cover and reduce sauce a bit, until it thickens.
- Serve with french fries and Garlic Mayo (ali-oli), or steamed rice.
Nutrition Facts : Calories 1049.3, Fat 73.1, SaturatedFat 29.1, Cholesterol 295.1, Sodium 202.5, Carbohydrate 16.2, Fiber 2.5, Sugar 3.2, Protein 77.3
THE ULTIMATE BEEF STEW
Provided by Tyler Florence
Categories main-dish
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 29
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.
BEEF STEW II
This stew is a meal unto itself, very hearty and flavorful. This recipe calls for various spices, you may have some of your own favorites to throw in.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h25m
Yield 8
Number Of Ingredients 16
Steps:
- Dredge beef cubes in flour until evenly coated.
- Melt butter in a skillet, and cook coated beef cubes until evenly browned.
- Transfer beef to slow cooker and add onions, carrots, celery, garlic, bay leaves, salt, sugar, pepper, paprika, cloves, lemon juice and Worcestershire sauce. Pour in water and stir.
- Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours. Serve hot!!
Nutrition Facts : Calories 375.4 calories, Carbohydrate 12.2 g, Cholesterol 76 mg, Fat 26 g, Fiber 1.8 g, Protein 22.2 g, SaturatedFat 9.6 g, Sodium 449 mg, Sugar 3.2 g
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
BEEF AND ORANGE STEW
A nice change from a boring beef stew, this one contains oranges, red wine and cloves for a realy warming and tasty dish. Serve with baked or mashed potatoes or crusty bread - yum!
Provided by English_Rose
Categories Vegetable
Time P1DT2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 300ºF. Heat the olive oil in a large casserole dish, which has a tight-fitting lid, and add the cubed meat. Brown all over, then add the bacon to the pan and cook for a few moments.
- Sprinkle in the flour, stir well, then add the wine and stock, mixing thoroughly to combine.
- Add the red onion and garlic to the daube, along with the bay leaves, cloves, thyme, orange juice and zest. Simmer, then add the carrots, celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes.
- Remove the casserole from the oven. Allow to cool before storing in the fridge overnight to improve the flavours. When ready to use, reheat in the oven at 350ºF for 25 to 30 minutes.
Nutrition Facts : Calories 284.4, Fat 16.3, SaturatedFat 5.4, Cholesterol 24.1, Sodium 564.6, Carbohydrate 19.1, Fiber 4.2, Sugar 10.7, Protein 6.5
GARLIC LOVER'S BEEF STEW
Wine gives a mellow flavor to this beef and carrot stew. We like to serve it over mashed potatoes, but you could also use noodles. -Alissa Brown, Fort Washington, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 8h30m
Yield 10 servings.
Number Of Ingredients 17
Steps:
- Sprinkle beef with salt, pepper and flour; toss to coat., In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute., Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef., Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
Nutrition Facts : Calories 330 calories, Fat 16g fat (5g saturated fat), Cholesterol 89mg cholesterol, Sodium 586mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
MOROCCAN BEEF STEW
Make and share this Moroccan Beef Stew recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Sprinkle beef with salt and pepper. Working in batches, add beef to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. Add remaining 1 tablespoon oil, onion, carrot, and garlic to pan. Cook until vegetables are soft, stirring frequently, about 10 minutes. Add spices; stir 1 minute. Add broth, olives, raisins, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. Add beef and any accumulated juices and lemon peel to pan. Stir to warm through and serve.
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