Two By Four Stew Food

FOUR HOUR OVEN BEEF STEW

Steps:

• There is no need to brown the meat first. Simply combine all ingredients in a large casserole or roaster.
• Bake at 300 F for 4 hours.
• Adjust the amounts of the ingredients to make this stew your very own creation .

SWEET AND SAVORY BEEF STEW FOR TWO

Steps:

• Heat 1 1/2 teaspoons oil in a large ovenproof saucepan over medium heat. Add beef and cook until browned on all sides, 6 to 8 minutes. Transfer to a plate.
• Reduce heat to medium-low, add the remaining 1 teaspoon oil and sliced onion to the pan; cook, stirring often, for 1 minute.
• Stir in thyme, sage, salt and pepper; cook for 30 seconds.
• Return the beef to the pan and sprinkle with flour. Cook, stirring often, until the flour browns, about 3 minutes.
• Preheat oven to 350°F.
• Pour in broth; scrape up any browned bits from the bottom of the pan. Continue cooking until the liquid bubbles and thickens slightly, about 2 minutes.
• Stir in squash. Cover the pan, or transfer mixture to an ovenproof casserole dish sprayed with cooking spray, and bake COVERED for 1 hour.
• Stir in dried fruit, cover and continue baking until the meat is tender when pierced with a fork, maybe up to 20-30 minutes more.
• Makes 2 servings, about 1 1/2 cups each.

TWO BY FOUR STEW

Steps:

• Place beef in a large saucepan over medium-high heat. Cook, stirring occasionally until evenly brown and crumbled. Drain excess grease. Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup. Stir occasionally until heated through.

TWO BY FOUR STEW

Steps:

• Place beef in a large saucepan over medium-high heat. Cook, stirring occasionally until evenly brown and crumbled. Drain excess grease. Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup. Stir occasionally until heated through.

BEEF STEW FOR TWO ( SLOW COOKER )

Steps:

• Mix flour, kosher salt, black pepper, onion powder, and garlic powder together in a large plastic bag.
• Add beef stew chunks, coating well.
• Place coated meat into a 2 quart slow cooker.
• Top meat with potatoes and carrots.
• Mix together beef broth and worcestershire sauce, and pour over potatoes.
• Top with bay leaf, and cover.
• Cook on low for 6 hours.
• After cooking remove bay leaf and stir so meat and veggies are combined.
• Serve with your favorite crusty bread.

BEEF STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine 1 cup wine, lemon juice, soy sauce and Worcestershire sauce; add the beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. In a large saucepan, brown beef in oil. Remove meat and set aside. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add 2 cups beef broth and remaining wine. Return meat to pan., Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add the potatoes, carrots, mushrooms, thyme and cayenne. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables and beef are tender. Discard thyme sprigs., In a small bowl, combine cornstarch and remaining beef broth until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

SEAFOOD STEW FOR TWO

Steps:

• Thinly slice half of fennel bulb; set aside. Coarsely chop other half. Heat 2 tablespoons oil in a medium heavy pot over medium-low. Add chopped fennel, celery, leek, garlic, and bay leaf. Season with salt and pepper and cook, stirring occasionally, until vegetables are soft but have not taken on any color, 10-12 minutes.
• Meanwhile, remove shells and heads from all but 2 prawns (keep shells and heads for making broth).
• Once vegetables are soft, increase heat to medium and add prawn heads and shells and saffron (if using). Cook, stirring occasionally, until shells are bright pink, about 4 minutes. Add wine and bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced by half, about 3 minutes. Add half of tomatoes and 4 cups water. Bring to a strong simmer, then reduce heat and simmer, uncovered, until reduced by about one-third and flavors have melded, 60-70 minutes.
• Remove from heat and puree mixture with an immersion blender until smooth (or let cool slightly and puree in batches in a blender). Strain broth through a finemesh sieve into a large measuring glass or bowl (you should have about 3 1/2 cups).
• Wipe out pot and heat 2 tablespoons oil over medium. Add fennel seeds, reserved sliced fennel, and remaining tomatoes, crushing them with your hands. Season with salt and pepper and cook, stirring occasionally, until fennel is softened and seeds are toasted, about 5 minutes. Add broth and bring to a simmer.
• Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium-high. Season snapper and scallops with salt and pepper. Cook snapper, skin side down, pressing gently with the back of a spatula to ensure contact with pan, until skin is brown and crisp, about 4 minutes. Turn fish and cook until cooked through, about 1 minute more. Transfer to a plate.
• Cook scallops in same skillet (no need to wipe out) until golden brown and just cooked through, about 3 minutes per side; transfer to plate with snapper. Slice squid bodies into 1/4"-thick rings. Add cockles and mussels to pot with broth. Cook until they just start to open, then reduce heat to medium-low and add squid and all prawns, making sure they're submerged in the liquid. Simmer until cockles and mussels are opened and prawns and squid are just cooked through, about 3 minutes (discard any cockles and mussels that do not open).
• Divide seafood stew between bowls, placing a head-on prawn on top of each; nestle snapper and scallops into broth and scatter tarragon sprigs over. Serve with bread and butter alongside for dipping into broth.
• Do ahead
• Broth can be made 1 day ahead; cover and chill.

STEW FOR TWO

Steps:

• In a large resealable plastic bag, combine flour and 1/4 teaspoon thyme. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown meat in oil on all sides. Add the water, tomato sauce, broth, potato, onion, carrots, red pepper, soup mix, Worcestershire sauce, rosemary, garlic powder, pepper and remaining thyme. , Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. Stir in peas. Return to a boil. Reduce heat; simmer 5-10 minutes longer.

2 BY 4 SOUP

Steps:

• in a large saucepan (not a frying pan) brown beef and drain excess fat.
• add all other ingredients and stir together.
• let cook, covered partially, on low until ready to eat and heated through.
• serve with fritos and cheddar cheese :).
• *the cooking/preparation time is just approximate because you can make this recipe to fit your schedule.

VEGETABLE BEEF STEW FOR TWO

Steps:

• In a saucepan, combine the broth, carrots, potato, onion and celery. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. , Stir in beef mix. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

4 HOUR BEEF STEW

Steps:

• Place meat on bottom of 9 X 13 pan.
• Spread veggies over top.
• Mix sugar, salt and tapioca in small bowl and then sprinkle over all the meat and veggies.
• Mix V8 and ketchup in small bowl and pour over all.
• Cover tightly with foil and bake in oven at 250 for about 4-5 hours, no peeking.

TWO BY FOUR STEW

Steps:

• Place beef in a large saucepan over medium-high heat. Cook, stirring occasionally until evenly brown and crumbled. Drain excess grease. Reduce heat to medium, and stir in the diced tomatoes, ranch-style beans and minestrone soup. Stir occasionally until heated through.