What do you make with stew meat, besides stew and beef tips??!
Answers:
You can marinate the meat with olive oil,Worcestershire sauce(Lea&Perrins),garlic powder, parsley, and whatever else you like!. Then stir fry it with green peppers, onions, and mushrooms!. You can roll it all up in a warm tortilla or pour over rice or egg noodles!.Www@FoodAQ@Com
Slow Cooker Beef Stroganoff --
INGREDIENTS
1 pound cubed beef stew meat
1 (10!.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water!.
Cook on Low setting for 8 hours, or on High setting for about 5 hours!. Stir in cream cheese just before serving!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Beef Bourguignon --
INGREDIENTS
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
DIRECTIONS
In a small bowl, combine the flour, salt and ground black pepper!. Coat the beef cubes with this mixture!.
Melt the butter or margarine in a large skillet over medium high heat!. Add the meat and brown well on all sides!. Pour this into a 2 quart casserole dish!.
Return the skillet to the heat and add the onion, carrots and garlic to it!. Saute for 5 to 10 minutes, or until onion is tender!. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms!. Pour over meat!.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours!. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Beef Noodle Soup --
INGREDIENTS
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
DIRECTIONS
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides!.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles!. Bring to a boil, reduce heat to low and simmer for 30 minutes
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Spicy Beef Curry Stew for the Slow Cooker --
INGREDIENTS
1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14!.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth
DIRECTIONS
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides!. Remove from skillet, reserving juices, and season with salt and pepper!. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder!. Mix in the diced tomatoes and juice!.
Place the onion in the bottom of a slow cooker, and layer with the browned beef!. Scoop the skillet mixture into the slow cooker, and mix in the beef broth!.
Cover, and cook 6 to 8 hours on Low!. Www@FoodAQ@Com
INGREDIENTS
1 pound cubed beef stew meat
1 (10!.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water!.
Cook on Low setting for 8 hours, or on High setting for about 5 hours!. Stir in cream cheese just before serving!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Beef Bourguignon --
INGREDIENTS
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 pounds cubed stew meat
4 tablespoons butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
2 cups red wine
1 bay leaf
3 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions
DIRECTIONS
In a small bowl, combine the flour, salt and ground black pepper!. Coat the beef cubes with this mixture!.
Melt the butter or margarine in a large skillet over medium high heat!. Add the meat and brown well on all sides!. Pour this into a 2 quart casserole dish!.
Return the skillet to the heat and add the onion, carrots and garlic to it!. Saute for 5 to 10 minutes, or until onion is tender!. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms!. Pour over meat!.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours!. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes!.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Beef Noodle Soup --
INGREDIENTS
1 pound cubed beef stew meat
1 cup chopped onion
1 cup chopped celery
1/4 cup beef bouillon granules
1/4 teaspoon dried parsley
1 pinch ground black pepper
1 cup chopped carrots
5 3/4 cups water
2 1/2 cups frozen egg noodles
DIRECTIONS
In a large saucepan over medium high heat, saute the stew meat, onion and celery for 5 minutes, or until meat is browned on all sides!.
Stir in the bouillon, parsley, ground black pepper, carrots, water and egg noodles!. Bring to a boil, reduce heat to low and simmer for 30 minutes
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^!.!.!.
Spicy Beef Curry Stew for the Slow Cooker --
INGREDIENTS
1 tablespoon olive oil
1 pound beef stew meat
salt and pepper to taste
2 cloves garlic, minced
1 teaspoon chopped fresh ginger
1 fresh jalapeno peppers, diced
1 tablespoon curry powder
1 (14!.5 ounce) can diced tomatoes with juice
1 onion, sliced and quartered
1 cup beef broth
DIRECTIONS
Heat the olive oil in a skillet over medium heat, and brown the beef on all sides!. Remove from skillet, reserving juices, and season with salt and pepper!. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and season with curry powder!. Mix in the diced tomatoes and juice!.
Place the onion in the bottom of a slow cooker, and layer with the browned beef!. Scoop the skillet mixture into the slow cooker, and mix in the beef broth!.
Cover, and cook 6 to 8 hours on Low!. Www@FoodAQ@Com
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
-----------------------
Bowl ‘O Red No-Bean Chili
3 Tbsp!. olive oil
3 lb!. beef chuck, finely diced
4 garlic cloves, minced
1 Tbsp!. ground cumin
1 Tbsp!. dried oregano
1/4 cup chili powder
1/4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt and freshly ground pepper, to taste
In a large sauté pan over medium heat, warm the olive oil!. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes!. Using a slotted spoon, transfer the meat to a slow cooker!.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine!. Cover and cook on high for 6 hours according to the manufacturer's instructions!. Serves 8 to 10!.
Www@FoodAQ@Com
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
-----------------------
Bowl ‘O Red No-Bean Chili
3 Tbsp!. olive oil
3 lb!. beef chuck, finely diced
4 garlic cloves, minced
1 Tbsp!. ground cumin
1 Tbsp!. dried oregano
1/4 cup chili powder
1/4 cup masa harina
2 cups beef stock
1 cup pureed tomatoes
Salt and freshly ground pepper, to taste
In a large sauté pan over medium heat, warm the olive oil!. Add the beef and brown, stirring occasionally and breaking up any lumps with the back of a wooden spoon, 7 to 10 minutes!. Using a slotted spoon, transfer the meat to a slow cooker!.
Add the garlic, cumin, oregano, chili powder, masa harina, stock, tomatoes, salt and pepper to the slow cooker and stir to combine!. Cover and cook on high for 6 hours according to the manufacturer's instructions!. Serves 8 to 10!.
Www@FoodAQ@Com
i take the stew meat and sear it off with salt and pepper then i add an onion some garlic, red pepper flakes, and a half cup of soy sauce and some beef stock to cover then i let them cook for a good hour and serve over white rice, or you could do the same thing minus the soy and add more water and taco seasoning and have awsome tacosWww@FoodAQ@Com
chili
skewers
in skewer place meat,onion,bell pepper,chunk of pineapple,drizzle with marinade
broil or grillWww@FoodAQ@Com
skewers
in skewer place meat,onion,bell pepper,chunk of pineapple,drizzle with marinade
broil or grillWww@FoodAQ@Com
Anything that would cook awhile, since stew meat isn't tender!. You could make soups, chili, goulash!.!.!.Www@FoodAQ@Com
Stroganoff, chile, and kabobs!.Www@FoodAQ@Com