What to do with stew meat besides stew??!


Question: I have plenty of stew meat but I don't want to make the norm--beef stew. Sometimes I make burgundy beef or stroganoff but am looking for something different. Any ideas?


Answers: I have plenty of stew meat but I don't want to make the norm--beef stew. Sometimes I make burgundy beef or stroganoff but am looking for something different. Any ideas?

Pot pie or shepherd's pie.

http://www.slashfood.com/2006/01/31/beef...

Beouf Bourgignon
http://www.epicurious.com/recipes/food/v...

Carbonnade (Beef & Beer Stew)
http://www.elise.com/recipes/archives/00...

http://principiagastronomica.com/post/21

flour it season with garlic salt pepper and fry in a inch of oil in a pan wait til crispy and enjoy yumm

Marinate it in a little port wine to help flavor the meat up and turn it into Kabobs.

I like a nice crunchy green salad beside my stew!!

and I loooove stew, so why avoid a classic?
there are so many ways you can vary it...
ooooh and don't forget dumplings! I love dumplings too!

Crockpot it with spaghetti sauce. Yummy.

Chili!

Cook it low and slow like you would in a stew, but add a can of green chiles, chopped onion, a chopped garlic clove, a jar of salsa, 1/2 cup liquid (water, beef broth or beer),chili powder, cumin, salt and pepper (or just use a packet of taco seasoning in place of the spices). Simmer it until the beef is tender and use it to fill burritos. This is SO good. Just keep an eye on it...if it seems to be drying out, just add more of the liquid to keep it moist and simmering.

Set out typical burrito toppings: cheese, sour cream, more salsa, chopped onion, pickled jalapenos, etc.

Marinade the meat by covering in red wine for at least 24 hours. Peel and chop fresh pineapple and onions so that you have equal volumes of onion and pineapple and they are equal in volume to your meat. Throw in hot olive oil and move it all about so it doesn't stick Split 20 pods of green cardamon with a sharp knife and put in the little seeds. Keep it all moving in the pan for 15 minutes. Sprinkle in a handful of flour to absorb juices, keep it moving and turning for another 5 minutes. Serve with stuffed beef tomatoes (stuffed with spicy rice.)

Fry a chopped onion with a little chopped garlic and ginger until browning add meat amd stirfry a few mins add curry powder and continue to fryfor a few mins more. Add a tin tomatoes and salt to taste, add water as req cover and simmer until meat tender. Serve with Rice, Naan or Pittas with a crisp salad and a wedge of lemon.

BROWN MEAT STEW

1 lb. beef or veal shoulder (boneless) or 1 lb. stew meat
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika

1/4 c. flour
2 tbsp. fat
1 c. water
1 tbsp. Worcestershire sauce
1 tsp. Kitchen Bouquet
1 tbsp. catsup
4 med. pared & cut up potatoes
4 med. pared & cut up carrots
4 med. onions, chopped

Cut meat into 4-6 pieces. Roll in blended salt, pepper, paprika and flour to coat each piece. Then brown the meat in the fat in a heavy kettle. The browning gives rich, brown gravy and extra flavor to the meat, so it pays to take them. Put lid on and simmer about 2 hours. Do not boil.

"Let the water smile, but never laugh." Add the prepared vegetables uniform in size so will be done at the same time. Cover and cook another 30 minutes or until tender done. Serve piping hot with the pieces of meat in the center of the platter and the veggies around the meat and the broth served as gravy. If the broth is too thin, thicken with a tablespoon of flour mixed with 1/4 cup water.
or

FINNISH KARELIAN THREE MEAT STEW

1 lb. beef, cut in 1 inch cubes
1 lb. lamb, cut in 3 inch cubes
1 lb. pork, cut in 3 inch cubes
5 med. size onions
1 tbsp. salt
1 tsp. ground allspice
1 to 2 bay leaves

In large, heavy casserole with a lid, layer meats with the onion, salt and allspice. Top with the bay leaves. Cover tightly and bake at 275 degrees for 5 hours. Meat will be very tender and will stew in its own juices. It is not necessary to add other broth or juice to the meat unless the dish is not well-covered and it cooks dry. Remove bay leaves before serving. Thin broth is traditionally not thickened. This stew is usually served with boiled new potatoes. Makes 8 to 10 servings.

Yes,I work on drilling rigs and must cook for my self.I work on land jobs.Being a man of adventure,I like different things.Try thin slicing the stew meat.Cook two pounds of well seasoned meat in wide pot with 2 sweet onions,1 clove garlic.Make sure to oil your pot.Allow the mixture to slowly cook down after you have seared your meat which will not take long considering you have thin sliced it.Cook down for 30 minutes.Then use 4 cans of french cut green beans.Just drain them and pour them on top of the meat and onions and garlic.allow 10 minutes and stir.Final touch is soy sauce.shake out/squirt a good bit of the soy's.on the dish while cooking.cook another 15 minutes.let cool for one hour.
Steam rice.
Serve over steamed rice.
Delicious!

How about Hungarian Goulash?

A Classical Hungarian Goulash Recipe
Ingredients (for 4 persons)

1.5 pounds stewing beef or any tender part of the beef cut into 1 inch cubes
2 tablespoons oil or lard
2 medium onions, chopped
2 cloves of garlic
1-2 carrots, diced
1 parsnip, diced
1-2 celery leaves
2 medium tomatoes, peeled and chopped, or 1 Tbsp. tomato paste
2 fresh green peppers
2-3 medium potatoes, sliced
1 tablespoon Hungarian paprika powder
1 teaspoon ground caraway seed
1 bayleaf
ground black pepper and salt according to taste
water

For csipetke (Pinched noodles added to goulash or bean soup in Hungary. Csipetke comes from the word csípni, meaning pinch in English, referring to the way of making this noodle):

1 small egg,
flour,
a pinch of salt,
cc. 1 teaspoon water
Goulash is hearty enough without csipetke, especially if you eat it with bread, so you can leave csipetke out.



Instructions

Heat up the oil or lard in a pot and braise the chopped onions in it until they get a nice golden brown colour.


Sprinkle the braised onions with paprika powder while strirring them to prevent the paprika from burning.


Add the beef cubes and and sauté them till they turn white and get a bit of brownish colour as well.


The meat will probably let out its own juice, let the beef-cubes simmer in it while adding the grated or crushed and chopped garlic (grated garlic has stronger flavour), the ground caraway seed, some salt and ground black pepper, the bayleaf, pour water enough to cover the content of the pan and let it simmer on low heat for a while.


When the meat is half-cooked (approx. in 1,5 hour, but it can take longer depending on the type and quality of the beef) add the diced carrots, parsnip and the potatoes, the cellery leaf and some more salt if necessary (vegetables tend to call for more salt). You'll probably have to add some more (2-3 cups) water too.


When the vegetables and the meat are almost done add the tomatoe cubes and the sliced green peppers. Let it cook on low heat for another few minutes. You can remove the lid of the pan if you want the soup to thicken.


Bring the soup to the boil and add the csipetke dough, it needs about 5 minutes to get cooked.



How to make the csipetke: beat up a small egg, add a pinch of salt and as much flour as you need to knead a stiff dough (you can add some water if necessary).

Flatten the dough between your palms (to about 1 cm thick) and pinch small, bean-sized pieces from it and add them to the boiling soup. They need about 5 minutes to get cooked.





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