Does anyone have a good beef stew recipe ? I have stew meat I need to use up.?!
Answers: Good Stew Recipe
I prepared this for dinner today.
Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley
6 sprigs fresh thyme
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed
2 to 3 teaspoons red wine vinegar, or to taste
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.
Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)
Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.
If you want a short cut...
Oven bag
beef
salt
pepper
garlic powder
Accent MSG
flour
water
onion - diced to bite size
Canned potatoes
Canned carrots or fresh baby carrots
Cut meat in 2-in squares and place in large bowl. Liberally season meat with salt, pepper, garlic powder and Accent.
Sprinkle a handful of flour over the meat to coat evenly. Pour into an oven bag. Add water to cover meat. Add onion, potatoes and carrots if you so desire. Tie oven bag and place in somewhat deep oven prrof dish.
Bake at 400 for 5 hours or until meat is tender.
Cut bag, pour contents into dish and season again to taste.
I don't know if you would be interested in this one, it's a bit different, but it's one that I cook for my family and we love it.
Thai beef and Green Bean Curry
Ingredients:
Peanut oil or other for frying; 1 onion; 2 cloves garlic; 2 Tablespoons red curry paste (you may need to use less because it can be pretty spicey - play around with this); 400ml tin of coconut cream; 1 stalk lemongrass; 750g lean cubed beef (a stewing cut); 2 Tablespoons corriander seeds; 200g green beans, fish sauce, pepper (honey and cashews to finish are optional)
Method:
saute finely diced onions in oil, add garlic. Don't let the garlic brown and go bitter. Add curry paste and stir 4-5 min. Add bruised lemon grass stalk and cook further 2 minutes with coconut cream. Bring to boil. From here, you can go to the crock pot. Add beef (add 1 Tablespoon honey if desired) simmer as long as you like (if you are doing this on the stove instead of a crockpot you would cook it for 1.5 - 2.5 hours also depending on the cut of beef). Dry roast the corriander seeds, grind (mortar and pestle - or just use corriander powder) and stir into the curry. In the last 20 minutes add the topped and tailed green beens, a splash of fish sauce, squeeze of lemon juice and pepper to taste. When serving, top with toasted cashews, and serve on a bed of fluffy jasmine or basmati rice.
here is what i do, i put the choped beef on a board, season it with salt and pepper. let sit for 5 mins. i warm up a big pot with oil in it. when it is on high, i put the meat in there and brown it. when that is down, add water and a can of chicken broth. wait for it to boil. when its boiling, add chopped celery, onions, potatoes and carrots. i put a little bit of worcestershire sauce, don't put to much in at first. you can do that afterwards. i add some garlic powder in, just guess. i also add a small can of tomato sauce in, i use about half the small can. grab a spoon ful of the juice, wait for it to cool and taste it, if its a little boring tasting, add more worcestershire sauce. its done when the potatoes are done. trust me, its soo good.
Just put you meat in a pot and season it, add broth, beef would be good, then just add your onions, carrots, celery, potatoes and whatever else you want. You probably want to cook your meat first and then let everything just simmer and the longer the better.
Ingredients
750g/1?lb shin of beef or stewing steak
500g/1lb small onions, sliced
40g/1?oz dripping
1 tbsp flour
900ml/1? pint hot water
salt and freshly ground pepper
500g/1lb carrots, halved lengthways
1 bay leaf
For the dumplings:
175g/6oz self-raising flour
75g/3oz shredded suet
1 tbsp parsley, finely chopped
good pinch salt and pepper
water, to mix
Method
1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1?in cubes.
2. Fry the meat and onions in the dripping until lightly browned all over. Sprinkle in the flour and mix well. Gradually stir in the water and continue stirring until it boils. Season to taste.
3. Cover and simmer very gently for 1 hour. Then add the carrots and bay leaf and simmer for a further hour, when it will be time to add the dumplings.
4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.
*******TEXAS RANCH SYTLE BEEF STEW
1/4 c. flour
2 lb. beef stew meat
3 tbsp. bacon drippings
1 pkg. Lipton onion soup mix
1 qt. water
2 bags frozen stew vegetables
1 c. frozen green peas (added during last 10 minutes)
1/4 tsp. garlic powder
1 1/2 tsp. seasoning salt
1 bay leaf
Several drops of Kitchen Bouquet
2-3 dashes hot pepper sauce (optional)
In a plastic bag, combine flour with 1 teaspoon salt. Add meat cubes, shake to coat.
In a large saucepan, brown meat, in the hot bacon drippings. Add water, soup mix and spices. Bring to a boil, reduce heat, cover and simmer for 45-60 minutes, until beef is nearly tender. Add vegetables, cover and simmer for 30 minutes more.
If you need to thicken the stew some, use 1/4 cup of the leftover seasoning flour, mixed with 1/2 cup cold water, (make sure there are no lumps) and stir into the stew. Cook an additional 5 minutes.
1/3c flour
2 lbs, stew meat
a little vegetable shortning
6 carrots cut into chunks
1/8 tsp thyme
1/8 tsp marjoram
1 cup celery
1/2 cup onion
1 clove garlic, minced 1/2 tsp basil
1 bay leaf
i 10 ounce can refrigerated biscuits.
salt & pepper to taste.
Combine flour, salt & pepper in bowl, toss meat in mixture & brown in frying pan with the oil.Transfer the meat to a crock pot if you have one, add the vege's & seasonings, cook on high for 6 hours. Seperate biscuits & place on stew, cover & cook about 1/2 hour more on high, or until biscuits are dry & fluffy. Enjoy!!