Thick Rich Beef Stew Food

THICK AND HEARTY CLASSIC BEEF STEW

Steps:

• Cut up beef into large, double bite-sized chunks trimming all fat. (*Beef shrinks as it cooks so go much larger than you would think.) Set aside.
• In large mixing bowl, mix well the next 6 (dry) ingredients.
• Add large chunks of beef and toss with a large spoon to coat each piece well until all are evenly coated and all of spice and flour mixture is absorbed and stuck to the meat. (*Shaking in a bag does not work well. A bowl and large spoon works perfectly.) Set aside.
• In large heavy-bottomed, non-stick stock pot that has a lid, add shortening and melt over medium-high heat. Swirl around pan and add meat all at once. Let sit a minute before trying to stir. Then stir now and then to brown pieces on all sides.
• Add next 10 ingredients, scrape yummy bits from bottom of pan, cover, reduce heat until simmering, and simmer for about 45 minutes until meat is tender, stirring only occasionally.
• Add butter, sugar, carrots, potatoes and celery, recover, bring back to a low boil over medium-high, reduce heat to low, and simmer again (covered) for another 30 -35 minutes, or until veggies are tender. Time will depend on how chunky you cut your veggies, so you may want to check yours after 25 minutes for tenderness. *Stir once or twice during simmering to make sure nothing is sticking to the bottom.
• Stir in drained corn and heat through.
• Remove lid and bring up to a simmer without the lid. Mix cornstarch and cold water and stir into pot to thicken. Simmer 1-2 more minutes. Ladle into bowls, and serve with warm buttered biscuits or bread, and hot sauce on the side for those who like to spike it hot!
• *Don't forget to remove the bay leaves before serving....or.... leave one in there and whoever gets it has to do the dishes!
• Leftover stew will very thick after chilling, do not add any liquid! Stew will thin back out after reheating.

THICK BEEF STEW

Steps:

• In a large saucepan, combine the beef, potatoes, water, oregano and salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Add peas; heat through. , Combine cornstarch and lemon juice until smooth; gradually add to beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

CLASSIC BEEF STEW

Steps:

• In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.

CLASSIC, HEARTY BEEF STEW

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

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/.

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.

FARM TO TABLE THICK AND HEARTY BEEF STEW RECIPE

Steps:

• 1 hour before cooking, sprinkle the prepared chuck roast pieces with 1 teaspoon Kosher salt and black pepper. Allow it to stand at room temperature while you peel the onions, scrub the potatoes, and prepare a large Dutch oven by adding 1 tablespoon of canola oil.
• Heat the Dutch oven to the point where the oil is shimmering. Add the seasoned beef to the pot in a single layer and allow each side to sear for a couple of minutes before turning to sear another side. You want the meat well browned. Remove the tender beef stew meat to a plate and set aside. NOTE if you have less than desireable scraps from trimming the roast, use their flavor to your advantage and brown them, builing additional fond in the bottom of the Dutch oven. Simply sear the scraps and use a slotted spoon to remove them leaving all of their browned bits and beefy goodness behind. An extra step yes, but well worth the effort. Discard the scraps after browning and continue with searing the stew meat.
• Lower the heat to medium and toss the carrots and the onions into the pot. Begin to cook them until they soften slightly, about 4 to 6 minutes. Add the chopped garlic and cook 1 minute more.
• Add the red wine to the pot. Cook at a slow simmer for 10 to 12 minutes, all the while scraping and stirring the bottom of the pot to loosen the browned and sizzled bits of fond. The red wine should be heavily reduced by a bit more than half.
• In a separate bowl, whisk together the all-purpose flour with 1/2 cup of the beef stock until it's super smooth. I microwave the broth for 1 minute so the flour whisks easily and is free of lumps.
• Turn the temperature to low heat and pour the flour and stock mixture into the highly concentrated wine mixture in the bottom of the Dutch oven. Add the beef and all of the accumulated beef juices back into the pot along with the remaining teaspoon of Kosher salt and the remaining 3 1/2 cups of beef stock. Bring everything to a boil.
• Reduce the heat to medium-low and cover the pot after one additional good stir. Simmer for 45 minutes then add in the potatoes and re-cover and cook until the potatoes are fork-tender, about another 20 minutes. Remove the Dutch oven from the heat. Stir in a good quality red wine vinegar, some thick and briny whole grain mustard, and all but 3 teaspoons of the freshly chopped parsley and stir well to combine.
• Allow the pot to stand for 5 minutes before ladling into bowls. Garnish with the reserves 3 teaspoons of chopped fresh parsley. Serve piping hot with fresh bread or yeast rolls and glasses of the remaining red wine as a perfect beverage pairing.

THICK IRISH STEW

Steps:

• Place lamb shoulder chops, carrots, onions, and potatoes in a large pot over medium heat. Stir in salt and cracked black pepper.
• Pour in vegetable broth and enough water to cover; drop in bay leaves. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
• Stir in split peas and bring to a boil. Reduce heat to low and simmer until lamb is very tender and split peas have broken apart to create a thick stew, about 1 1/2 more hours. Stir occasionally to keep stew from burning on the bottom.