Does anyone know a good recipe for beef stew?!


Question: Does anyone know a good recipe for beef stew!?
Answers:
Feel free to add chunks of turnip along with the potatoes or add chunks of sweet potato about 15 minutes before the stew is done!.
INGREDIENTS:
1 tablespoon vegetable oil
1 1/2 pounds stewing beef
1/2 cup chopped onion
1/2 cup sliced celery
3 cups beef broth
2 carrots
2 medium potatoes
1/2 cup baby lima beans
1 cup apple juice
1/2 cup frozen corn kernels
1 jar (12 ounces) small white onions, drained, or about 1 dozen frozen, thawed
salt and pepper, to taste
2 tablespoons flour
2 tablespoons cold water
PREPARATION:
In a large saucepan or Dutch oven over medium heat, brown the beef in the vegetable oil; add onion and celery and sauté for 3 to 5 minutes longer!. Add beef broth and bring to a boil!. Reduce heat to low, cover, and simmer for 1 to 1 1/2 hours!.Www@FoodAQ@Com

Good Eats Beef Stew


1/4 cup tomato paste
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire sauce
1 tablespoon paprika
1 1/2 teaspoons dried herbs, any combination of thyme, oregano and rosemary
3 pounds English-cut short ribs
1 tablespoon plus 1 teaspoon kosher salt, divided
1 large yellow onion, thinly sliced
1 pound red potatoes, unpeeled and diced small
Freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs!. Set aside!.
Season the short ribs with 1 tablespoon of the kosher salt!. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides!. Once browned, remove the meat to the bowl with the paste and toss to coat!. Transfer to a large piece of heavy-duty aluminum foil and seal tightly!. Place the package into a metal pan and put into a cold oven on the middle rack!. Set the oven to 250 degrees F and cook for 4 hours!.

Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container!. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour!. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour!. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish!.

Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top!. Measure out 1 tablespoon of the fat and reserve the rest for another time!. Place the fat into a large saucier and place over medium heat!. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings!. Allow to cook for 2 to 3 minutes, stirring occasionally!. Add the potatoes along with a pinch of black pepper and stir to combine!. Next, add the liquid reserved from the meat and stir!. Cover tightly and decrease the heat to low so that no heat is escaping the lid!. Cook for 30 minutes or until the potatoes are fork tender!.

Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding!. Once the potatoes are tender, uncover and set the meat atop the vegetables!. Cover and continue to cook for 10 minutes!. Serve sprinkled with the parsley!.



Recipe Summary
Difficulty: Intermediate
Prep Time: 35 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 4 hours 30 minutes
Yield: 4 servings
User Rating:Www@FoodAQ@Com

Traditional Beef Stew!.
900 Gram Chuck steak (2 lb) trimmed and cubed
25 Gram Lard (1 oz)
2 Medium Onions, diced
225 Gram Button mushrooms (8 oz)
2 Carrots, sliced
1 Sticks Celery, sliced
1 Teaspoon English Mustard
360 Ml Beer (bitter) (12 floz)
1 Sache Bouquet garni
2 Tablespoon Plain flour
25 Gram Butter, melted (1 oz)
Method
Pre-heat oven to 150 °C / 300 °F / Gas 2!.
Heat the lard in an oven proof casserole and brown the beef!. Add the onions and cook for 3 minutes!. Add the remaining vegetables and mustard, cook for 5 minutes!.
Pour in the beer, bring to the boil and turn off the heat!. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes!. Add a little water if necessary!.
Mix the flour and butter, stir into the stew to thicken and remove the bouquet garniWww@FoodAQ@Com

Ingredients
1?kg/3lb 5oz stewing beef, cut into cubes
175g/6oz streaky bacon
3 tbsp olive oil
12 baby onions, peeled
18 button mushrooms, left whole
3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
salt and freshly ground black pepper
1 tbsp chopped thyme
2 tbsp chopped parsley
10 cloves of garlic, crushed and grated
425ml/15fl oz red wine
425ml/15fl oz chicken or beef stock
For the roux
50g/2oz butter
50g/1?oz flour



Method
1!. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan!.
2!. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time!.
3!. Place these back in the casserole, along with the herbs and garlic!.
4!. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked!.
5!. To make the roux, in a separate pan melt the butter, add the flour and cook for 2 minutes!.
6!. When the stew is cooked, remove the meat and vegetables!.
7!. Bring the remaining liquid to the boil and add 1 tbsp of roux!.
8!. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil!.
9!. Replace the meat and vegetables, and taste for seasoning!.
10!. Sprinkle with chopped parsley and serveWww@FoodAQ@Com

Serve this flavorful beef stew with crusty rolls or biscuits for a hearty family meal!.
INGREDIENTS:
4 slices bacon, diced
1 tablespoon olive oil
1 1/2 pounds stew beef, lean, cut into small pieces
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces sliced mushrooms
1 cup sliced celery
1 1/2 cups chopped onion
6 cups beef broth
1 bay leaf
1/3 cup pearled barley
2 cups sliced carrot
2 cups diced turnip
1 large baking potato, cut in cubes
1 cup green peas, frozen, thawed
2 tablespoons flour blended with 2 tablespoons cold water, optional
PREPARATION:
Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp!.
Toss stew beef pieces with the flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper!. Add to the bacon mixture!. Add olive oil!.

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Add mushrooms, celery, and onion!. Cook over medium heat, stirring frequently, until beef is browned and onion is tender!. Add beef broth and bay leaf!. Cover and simmer over medium-low heat for 45 minutes!. Add barley, carrots, and turnip!. Reduce heat to low!. Cover and simmer for 25 minutes!. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender!. Add peas and cook for 10 minutes longer!.
If desired, stir in the flour and water mixture!. Cook, stirring, until thickened and bubbly!.
Serves 6 to 8!.Www@FoodAQ@Com

Mom's 5 Hour Stew

2 lbs lean stew meat
6 carrots, peeled & cut into
bite size pieces
4 Potatoes, peeled & cut into
bite size pieces
1 Large Green Pepper, seeded & chopped
5 Stalks celery, cleaned & cut into
bite size pieces
1 Large Onion, peeled & chopped coarse
1/4 cup tapioca
1 tbs sugar
2 tsp salt
1/2 tsp pepper
1 - 19 oz!. can stewed tomatoes
2 1/2 cups tomato juice

Do not brown meat!. Put all ingredients in Dutch Oven
or heavy pan with a lid!. Mix well!. Bake at 250 degrees
for EXACTLY 5 hours!.Www@FoodAQ@Com

My mom used to make this soup and it is soo good!

Ingredients:
1 lb hamburger
1 cup flour
1/2 lb margarine
8 cups water
1 large can diced tomatoes
4 tablespoons beef flavoring
pepper
Chopped in Blender:
1 carrot
1 onion
1 stalk cerery

Directions:
Fry beef!. Make a roux (melt margarine and gradually add flour)!. Gradually add water!. Add remaining ingrediants and well drained meat!. Simmer for 1 1/2 hours!. Stir occasionally!.

YUM!Www@FoodAQ@Com

Take a pound of cubed stew meat (if the store doesn't have it specifically, buy chuck roast and cube it)!. Coat it with flour and put it in the bottom of a crock pot!. Then take a packet of dry onion soup mix and mix it with 2 cups warm water!. Stir it together and then pour it over the meat!. Add a bag of baby carrots and about 6 cubed and peeled potatoes!. Cook on low for 6-8 hours!. Then, about a half hour or an hour before serving it, add a small jar of beef gravy and continue to cook on low!. Serve and enjoy!! I promise it's delicious!.Www@FoodAQ@Com

I would add a cup of red wine to any of the above recipes!. Except the one using dried onion soup - yuk!Www@FoodAQ@Com





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