Need a beef stew recipe that doesnt use tomatoe soup or sauces?!
Answers:
how about irish stew but replace the traditional lamb used with beef!!
fry off pieces of beef dusted in flour in some olive oil until brown add sliced onions carrots parsnips and fry for 5 mins (cut them up chunky!!) cover with fresh beef stock bring to the boil then reduce to simmer,cook until beef is tender 20-30 mins before serving thicken broth with some flour mixed with a small amount of cold water add frsh herbs like parsley and thyme and then add in some peeled potatoes !.when potatoes are cooked serve in a big bowl with crusty bread for dunking!!!!mmmmmmmmmmmmmmmmmWww@FoodAQ@Com
fry off pieces of beef dusted in flour in some olive oil until brown add sliced onions carrots parsnips and fry for 5 mins (cut them up chunky!!) cover with fresh beef stock bring to the boil then reduce to simmer,cook until beef is tender 20-30 mins before serving thicken broth with some flour mixed with a small amount of cold water add frsh herbs like parsley and thyme and then add in some peeled potatoes !.when potatoes are cooked serve in a big bowl with crusty bread for dunking!!!!mmmmmmmmmmmmmmmmmWww@FoodAQ@Com
cook stew meat for 2 hours in large pot with water, or beef broth and 1 bay leaf per lb!. of meat
chop:onion, celery, carrots, and potatoes, add to meat and broth
cook about 30 min-1 hour depending on size of chops
when vegs!. are done add some frozen peas
make a thickener with cornstarch and cold water, a little thinner than paste, add slowly to stew and stir till you get the thickness you like
you can omit the thickener and just serve au'jus style stewWww@FoodAQ@Com
chop:onion, celery, carrots, and potatoes, add to meat and broth
cook about 30 min-1 hour depending on size of chops
when vegs!. are done add some frozen peas
make a thickener with cornstarch and cold water, a little thinner than paste, add slowly to stew and stir till you get the thickness you like
you can omit the thickener and just serve au'jus style stewWww@FoodAQ@Com
Dump your beef stew meat into your pot or crockpot with 2 cans of beef broth!. Let them simmer over low until the meat is tender (hours, at least)!.
When the meat is almost tender, add diced potatoes and chopped carrots!. Season the pot with salt, worchestershire, pepper, parsley and whatever else you like!.
When the veggies are soft, turn the heat up to boil and add a corn starch paste to thicken it up!. Should be good to go!Www@FoodAQ@Com
When the meat is almost tender, add diced potatoes and chopped carrots!. Season the pot with salt, worchestershire, pepper, parsley and whatever else you like!.
When the veggies are soft, turn the heat up to boil and add a corn starch paste to thicken it up!. Should be good to go!Www@FoodAQ@Com
This sounds really good!.!.I love dumplings!
Beef Stew with Newcastle Brown Ale and Dumplings Recipe
Ingredients
2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks
3 tablespoons flour
Olive oil
3 red onions, peeled, halved and roughly sliced
1-3/4 ounces pancetta or bacon, chopped
3 sticks of celery, chopped
1 small handful of rosemary, leaves picked from stem
5 cups Newcastle Brown ale or other dark ale
2 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
4 potatoes, peeled and roughly chopped
Sea salt and freshly ground pepper
Dumplings:
1-3/4 cups self-rising flour
1/2 cup butter
A good pinch of salt and pepper
2 sprigs of rosemary, chopped
Instructions
Season the beef, sprinkle with the flour and toss around until well coated!. Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown!. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it!. Put the casserole on a medium heat, add the onions and pancetta, and cook until the onions are translucent and the pancetta has a bit of color!. Add your celery and rosemary!. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots and potatoes!. (Feel free to add whatever veg you like at this stage!.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are choice!.
Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that isn't sticky!. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under!. Put the lid back on and leave it to cook for 2 hours!. Taste it, season it as you like, and then serve the stew with some greens and loads of bread to mop up the juices!.
Yield: 6 to 8 servingsWww@FoodAQ@Com
Beef Stew with Newcastle Brown Ale and Dumplings Recipe
Ingredients
2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks
3 tablespoons flour
Olive oil
3 red onions, peeled, halved and roughly sliced
1-3/4 ounces pancetta or bacon, chopped
3 sticks of celery, chopped
1 small handful of rosemary, leaves picked from stem
5 cups Newcastle Brown ale or other dark ale
2 parsnips, peeled and roughly chopped
2 carrots, peeled and roughly chopped
4 potatoes, peeled and roughly chopped
Sea salt and freshly ground pepper
Dumplings:
1-3/4 cups self-rising flour
1/2 cup butter
A good pinch of salt and pepper
2 sprigs of rosemary, chopped
Instructions
Season the beef, sprinkle with the flour and toss around until well coated!. Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown!. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it!. Put the casserole on a medium heat, add the onions and pancetta, and cook until the onions are translucent and the pancetta has a bit of color!. Add your celery and rosemary!. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots and potatoes!. (Feel free to add whatever veg you like at this stage!.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are choice!.
Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that isn't sticky!. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under!. Put the lid back on and leave it to cook for 2 hours!. Taste it, season it as you like, and then serve the stew with some greens and loads of bread to mop up the juices!.
Yield: 6 to 8 servingsWww@FoodAQ@Com
Beef Stew with Parsley Dumplings
4 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 bacon slices, chopped
2 medium onions, chopped
3 garlic cloves, finely minced
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups beef broth, divided
1 (14 1/2-ounce) can crushed tomatoes with added puree
6 medium carrots, peeled, cut diagonally into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
3 tablespoons cornstarch
Parsley Dumplings (
1!.!. Sprinkle beef with salt and pepper!. Heat oil in heavy Dutch oven
over medium-high heat!. Working in batches, cook beef until browned, stirring
occasionally and scraping up browned bits, about 8 minutes!. Transfer meat to
bowl!.
2!.!. Add bacon to same pot!. Fry until crisp; add onions, garlic, thyme
and bay leaf!. Cover and cook until onions are tender, stirring occasionally,
about 10 minutes!.
3!.!. Return beef and any accumulated juices to pot!. Add 5 cups beef broth
and crushed tomatoes with puree!. Bring to a simmer; cover and cook until
beef is just tender, stirring occasionally, about 1 1/2 hours!.
4!.!. Add carrots and potatoes and season with salt and pepper to taste!.
Cover and continue simmering until vegetables are tender, about 30 minutes!.
5!.!.Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to
blend!. Gradually stir cornstarch mixture into stew!. Return stew to simmer,
stirring until sauce thickens!.
6!.!. Spoon dumpling batter in 12 dollops atop simmering stew!. Cover
tightly; simmer until dumplings are puffed, about 12 to 15 minutes!. Do not
lift lid during the first 12 minutes of cooking, as this will cause the
dumplings to be heavy, rather than light and fluffy!.
Serves 6!.
Parsley Dumplings:
2/3 cup whole milk
2 large eggs
1/2 teaspoon onion powder
2 tablespoons minced fresh Italian parsley
2 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1!.!. Whisk milk and eggs in medium bowl to blend!. Stir in onion powder
and parsley!. Let stand at room temperature 30 minutes!.
2!.!. Combine flour, baking powder and salt into large bowl!. Add milk
mixture and stir just until blended!.
Beef Stew With Corn Bread Topper
Makes 6 to 8 servings
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 pounds beef stew meat
1/3 cup CRISCO all-vegetable shortening or 1/3 CRISCO Stick
1 can (16 ounces) tomatoes, cut up
1/2 cup water
5 carrots, sliced
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chili sauce
1 tablespoon instant beef bouillon granules or 3 beef bouillon
cubes, crushed
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) cut green beans, drained
Corn Bread Topper
Snipped fresh parsley
Preheat oven to 325oF!.
In plastic bag, combine the flour, salt, and pepper!. Add meat cubes,
tossing to coat!. In a large skillet, brown the meat in the hot
Crisco!. Add the tomatoes with liquid, the water, carrots, onion,
celery, chili sauce, and bouillon granules to meat in skillet!.
Mix well and transfer to 3-quart casserole!. Cover tightly and bake
at 325oF for 1-1/4 hours!. Stir the mixed vegetables and green beans
into the stew!. Cover and bake 45 minutes longer!.
Increase the oven temperature to 425oF!. Spoon Corn Bread Topper in
mounds atop hot mixture!. Bake, covered, for 18 to 20 minutes or till
mixture is done!. Sprinkle with snipped parsley!.
Corn Bread Topper: In bowl, combine 1/2 cup yellow cornmeal, 1/2 cup
sifted flour, 1 tablespoon sugar, 1-1/2 teaspoons baking powder, and
1/2 teaspoon salt!. Mix together 1 beaten egg, 1/4 cup milk, and 2
tablespoons melted Crisco!. Add to dry ingredients; beat till smooth
Baked Beef Stew
4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1? sauce
4 tablespoons Minute? tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed
Cut all vegetables into chunks!. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F!. Add water, if necessary, during cooking!. Stir during the last hour of baking!.Www@FoodAQ@Com
4 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground pepper to taste
2 tablespoons vegetable oil
4 bacon slices, chopped
2 medium onions, chopped
3 garlic cloves, finely minced
1 teaspoon dried thyme
1 bay leaf
5 1/2 cups beef broth, divided
1 (14 1/2-ounce) can crushed tomatoes with added puree
6 medium carrots, peeled, cut diagonally into 1-inch pieces
4 medium potatoes, peeled and cut into 1-inch cubes
3 tablespoons cornstarch
Parsley Dumplings (
1!.!. Sprinkle beef with salt and pepper!. Heat oil in heavy Dutch oven
over medium-high heat!. Working in batches, cook beef until browned, stirring
occasionally and scraping up browned bits, about 8 minutes!. Transfer meat to
bowl!.
2!.!. Add bacon to same pot!. Fry until crisp; add onions, garlic, thyme
and bay leaf!. Cover and cook until onions are tender, stirring occasionally,
about 10 minutes!.
3!.!. Return beef and any accumulated juices to pot!. Add 5 cups beef broth
and crushed tomatoes with puree!. Bring to a simmer; cover and cook until
beef is just tender, stirring occasionally, about 1 1/2 hours!.
4!.!. Add carrots and potatoes and season with salt and pepper to taste!.
Cover and continue simmering until vegetables are tender, about 30 minutes!.
5!.!.Whisk remaining 1/2 cup beef broth and cornstarch in small bowl to
blend!. Gradually stir cornstarch mixture into stew!. Return stew to simmer,
stirring until sauce thickens!.
6!.!. Spoon dumpling batter in 12 dollops atop simmering stew!. Cover
tightly; simmer until dumplings are puffed, about 12 to 15 minutes!. Do not
lift lid during the first 12 minutes of cooking, as this will cause the
dumplings to be heavy, rather than light and fluffy!.
Serves 6!.
Parsley Dumplings:
2/3 cup whole milk
2 large eggs
1/2 teaspoon onion powder
2 tablespoons minced fresh Italian parsley
2 1/2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1!.!. Whisk milk and eggs in medium bowl to blend!. Stir in onion powder
and parsley!. Let stand at room temperature 30 minutes!.
2!.!. Combine flour, baking powder and salt into large bowl!. Add milk
mixture and stir just until blended!.
Beef Stew With Corn Bread Topper
Makes 6 to 8 servings
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 pounds beef stew meat
1/3 cup CRISCO all-vegetable shortening or 1/3 CRISCO Stick
1 can (16 ounces) tomatoes, cut up
1/2 cup water
5 carrots, sliced
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chili sauce
1 tablespoon instant beef bouillon granules or 3 beef bouillon
cubes, crushed
1 package (10 ounces) frozen mixed vegetables
1 can (16 ounces) cut green beans, drained
Corn Bread Topper
Snipped fresh parsley
Preheat oven to 325oF!.
In plastic bag, combine the flour, salt, and pepper!. Add meat cubes,
tossing to coat!. In a large skillet, brown the meat in the hot
Crisco!. Add the tomatoes with liquid, the water, carrots, onion,
celery, chili sauce, and bouillon granules to meat in skillet!.
Mix well and transfer to 3-quart casserole!. Cover tightly and bake
at 325oF for 1-1/4 hours!. Stir the mixed vegetables and green beans
into the stew!. Cover and bake 45 minutes longer!.
Increase the oven temperature to 425oF!. Spoon Corn Bread Topper in
mounds atop hot mixture!. Bake, covered, for 18 to 20 minutes or till
mixture is done!. Sprinkle with snipped parsley!.
Corn Bread Topper: In bowl, combine 1/2 cup yellow cornmeal, 1/2 cup
sifted flour, 1 tablespoon sugar, 1-1/2 teaspoons baking powder, and
1/2 teaspoon salt!. Mix together 1 beaten egg, 1/4 cup milk, and 2
tablespoons melted Crisco!. Add to dry ingredients; beat till smooth
Baked Beef Stew
4 pounds stew meat (DO NOT BROWN)
3 to 4 potatoes
3 to 4 carrots
3 to 4 ribs celery
1 large onion
1 can tomato soup
1 can beef broth or 1 bouillon cube
1 large can tomatoes
1 tablespoon A-1? sauce
4 tablespoons Minute? tapioca
1 green bell pepper
Salt and pepper
1 clove garlic, crushed
Cut all vegetables into chunks!. Place all ingredients in a heavy kettle and bake, covered, for 5 hours at 275 degrees F!. Add water, if necessary, during cooking!. Stir during the last hour of baking!.Www@FoodAQ@Com