What can I make with Stew Meat?!
Answers: Please give me good recipe for Beef Stew or any other recipe with Stew meat. THANKS
For a Mexican flavor cut the meat into 1/2 strips or cubes. Brown meat, then add a jar of your favorite salsa and let them simmer for 20 min. Great for burritos or soft tacos. It's quick easy and delicious!
Beef Stew
Stew Meat with Gravy over mashed potatoes or rice
Stir fry
Sandwiches with the cooked meat
Chinese dishes
I'll assume you want recipes other than stew.
You can brown up the meat, add in a bit of water and beef bullion cubes or powder and serve over rice.
You can brown it up, add BBQ sauce, heat through. Eat on buns or with your favorite sides
Beef With Red Wine Sauce
Prep: 15 min., Cook: 6 hrs.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
Yield: Makes 6 servings
--Southern Living, FEBRUARY 2006
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Parker’s Beef Stew
2? lb. good quality chuck beef, cut into 1?” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb. white mushrooms, stems discarded and cut in 1/2
1 lb. small potatoes, halved or quartered
1 Tbsp. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.
The next day, preheat the oven to 300o F.
Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275o F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
--Ina Garten
Make pot-pie instead! I'm sure you could use almost any stew recipe (with little changes) and just put a crust on top.
mmmm!
you could cook the beef and use it in a pot of vegetable beef soup
put in some curry powder... cooked until thick.. done... what u have.. A FILLING For your puff-pastry.
1 lb stewing steak diced
1/2 lb diced onions
1/2 lb button mushrooms
1 pint red wine
4 oz flour
i beef stock cube (know is what i use)
1 pint water
4 oz dripping
method
put dripping into a large pan heat and add the diced beef and brown the meat add onions and mushrooms cook out for five Min's then add the flour cook for five Min's and then add the water and wine but add a bit at a times as it will go lumpy stir it in and this makes the grave add the stock cubes and cook for 2 hours stirring occasionally serve with boiled potato and veg
put stew meat in a bowl season with salt pepper ...then add about 2 tablespoons of flour and toss to coat the meat add more flour if need be...set a side
melt 5 tablespoons of butter over low heat...to this add one thinly sliced onion.stir and let cook till onions are a golden brown...add stew meat and continue to cook until the meat is browned.add enough water to cover and 1 bay leaf .turn heat up to a full boil then set to med low and simmer for 2 hours....or until meat is fork tender.
At this point you have many options.you can add vegies for a stew,or remove the meat and reduce the gravy by setting it on high and boil till it thickens...then return the meat and cook though..this makes a nice sauce for noodles or mashed potatoes.
Important note.....when you are making stews or anything that will be reduced.or thickened..hold off on the salt till the your ready to serve....
I use it to make Beef and Noodles. Either crock pot the meat to make it supper tender or presure cook it. Add seasonings to taste and throw in either home made egg noodles or even just a bag of store bought.
toss meat in a flour dusting, brown the meat, add a can of beer to cover, let this simmer for a while, add carrots, potatos, celery, onion, garlic, add water, can of tomato chunks and cover to cook longer til veggies are done... this is a really quick beef stew. add salt and paper to taste.
You can also do the same prep with the meat and use it on sandwiches with a great bread and just add cheese and onions and peppers that are slightly steamed or sauted.