How to make beef stew ?!


Question: How to make beef stew !?
i want to cook a beef stew for lunch 2mro!. i dont have a slow cooker just a normal pan, can u please tell me how to do it please , like do i fry the meat before placing it in the pan, and for how long i cook the stew for thanxsWww@FoodAQ@Com


Answers:
I use the following to serve 4 to 6:
1 1/2 Kg or 3lbs diced beef ,
Tablespoon plain flour
pepper and salt
2 tablespoons olive oil
Large can of chopped tomatoes
2 cups beef stock
teaspoon curry powder (optional)
large brown onion
2 carrots diced
2 sticks celery diced
500 g or 1lb mushrooms
8 small cocktail potatoes skin on (no need to peel)
1 diced red capsicum (red pepper)
Cornflour
water

Season Beef in plain flour ,pepper and salt(I do this by adding to a plastic bag and shaking)
Brown seasoned beef inOlive oil on stove top in large pot(you will need a big one for this recipe)
add all vegetables
add diced tomatoes ,curry powder
add beef stock only just enough to cover(more van be added later if necessary)
Bring to boil an then cover with a lid and simmer for a minimum of 2 hours ,the longer the better
Best made the day before a flavours intensify ,this is a great one pot meal
Before serving bring to boil and mix Cornflour and water to a paste and add this will thicken the gravy nicley ,try doing 1 tablespoon of cormflour at a time until you get the right thickness
Www@FoodAQ@Com

Beef stew with dumplings



Serves 4



Preparation time less than 30 mins

Cooking time over 2 hours






Ingredients
For the beef stew
2 tbsp olive oil
25g/1oz butter
750g/1lb 10oz beef stewing steak, chopped into bite-sized pieces
2 tbsp plain flour
2 garlic cloves, crushed
175g/6oz baby onions, peeled
150g/5oz celery, cut into large chunks
150g/5oz carrots, cut into large chunks
2 leeks, roughly chopped
200g/7oz swede, cut into large chunks
150ml/5fl oz red wine
500ml/18fl oz beef stock
2 fresh bay leaves
3 tbsp fresh thyme leaves
3 tbsp chopped fresh flatleaf parsley
Worcestershire sauce, to taste
1 tbsp balsamic vinegar, or to taste
salt and freshly ground black pepper
For the dumplings
125g/4?oz plain flour, plus extra for dusting
1 tsp baking powder
pinch salt
60g/2?oz suet
water, to make a dough
To serve
mashed potato
1 tbsp chopped flatleaf parsley



Method
1!. Preheat the oven to 180C/350F/Gas 4!.
2!. For the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides!.
3!. Sprinkle over the flour and cook for a further 2-3 minutes!.
4!. Add the garlic and all the vegetables and fry for 1-2 minutes!.
5!. Stir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste!. Season with salt and freshly ground black pepper!.
6!. Cover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender!.
7!. For the dumplings, sift the flour, baking powder and salt into a bowl!.
8!. Add the suet and enough water to form a thick dough!.
9!. With floured hands, roll spoonfuls of the dough into small balls!.
10!. After two hours, remove the lid from the stew and place the balls on top of the stew!. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender!.
11!. To serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings!. Sprinkle with chopped parsley!.



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Ingredients
1 (3-pound) boneless chuck roast, cut into 1-inch cubes
1 large onion, sliced
1 garlic clove, minced
1 tablespoon dried parsley flakes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 cup dry red wine
2 tablespoons olive oil
4 bacon slices, cut crosswise into 1/4-inch pieces
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 pound baby carrots
1 (16-ounce) package frozen pearl onions
2 tablespoons butter or margarine
1 (8-ounce) package fresh mushrooms
Mashed Potato Bowls
Garnishes: fresh thyme sprigs, fresh chives
Preparation

Combine first 8 ingredients in a shallow dish or heavy-duty zip-top plastic bag!. Combine wine and oil; pour over meat mixture!. Cover or seal, and chill 1 hour!. Drain well, reserving marinade!.

Cook bacon in a Dutch oven until crisp; remove bacon, reserving drippings in pan!. Drain bacon on paper towels; place in a zip-top plastic bag, and freeze!.

Brown beef in reserved drippings!. Drain and return to pan; sprinkle with flour, and cook, stirring constantly, 1 to 2 minutes!. Add reserved marinade and broth; bring to a boil!.

Bake, covered, at 300° for 1 hour and 30 minutes or until beef is tender!. Add carrots and onions; bake 30 more minutes!.

Melt butter in a large skillet; add mushrooms, and sauté until tender!. Add to beef mixture!. Cool and spoon into a freezer container; freeze up to 1 month!.

Remove bacon and stew from freezer; thaw in refrigerator overnight!. Place stew in a Dutch oven; cook over medium heat, stirring occasionally!. Serve in Mashed Potato Bowls!. Sprinkle with bacon, and garnish, if desired!.
Www@FoodAQ@Com

Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves

In a large skillet heat the oil!.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves!. You want to season it kinda heavily because it will basically season your whole stew!.
Toss the meat into the bag of flour and coat well!. Add the meat to the oil, adding a little extra flour!.

Meanwhile add all veggies and bay leaf to a soup or crock pot!. Add the meat when it is done frying, add all the flour drippings as well!.
Simmer on low heat until the meat and veggies are tender!. Adding more water or seasonings as needed!. Stir from time to time as well!. A good 1-2 hours minimum on a low setting, or put in a roasting pan, cover and leave on low for a couple of hours!.

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BEEF STEW

2 lb!. beef stew meat, cut into 1-inch cubes
2 tbsp!. oil
2 c!. hot water
1 med!. onion, quartered
1 c!. chopped celery
1 clove garlic, chopped
2 bay leaves
2 tsp!. salt
1 tsp!. sugar
1 tsp!. Worcestershire sauce
1/2 tsp!. paprika
1/4 tsp!. paprika
1/4 tsp!. pepper
Dash of ground allspice or cloves
6 carrots, sliced
4 potatoes, peeled, cut up
1/3 c!. cold water
3 tbsp!. flour

In Dutch oven, brown the beef in oil!. Stir in hot water, onion, celery, garlic, bay leaves, salt, sugar, Worcestershire sauce, paprika, pepper and allspice or cloves!. Cover and simmer about 1 1/2 hours or until meat is almost tender, stirring occasionally!. Remove bay leaves!. Add carrots and potatoes!. (It might be necessary to add more water to cover vegetables!.)

Cover and cook 30-40 minutes until vegetables are done!. Blend the cold water and flour together and stir into stew!. Cook and stir until thickened!. Serve with biscuits!.Www@FoodAQ@Com

I often do beef stew!. You need some stewing steak cut into cubes and tossed in seasoned flour!. Chop up vegetables as you see fit and saute them in a pan for a couple of minutes!. Transfer them to the casserole pan!. Fry the beef cubes in remaining oil - the residue from the vegetables!. You do not need too much!.

Fry until coloured!. Remove to the casserole with a slotted spoon!.

Add to the casserole, empty a can of beef consomme, add some Worcestershire sauce and salt and pepper!. Add some herbs of your choice and a teaspoon of beef bovril and a bit more hot water, transfer this all to the casserole, add a bay leaf and place the casserole in the oven at about 180 for as long as possible basically!. You need to check it from time to time and add a bit more liquid if it appears to get dry!.

Turn it down to low and leave it!. When the meat is cooked and tender, remove from the oven and leave to cool!. Reheat before serving and add some cremefraiche if desired!. Serve with lots of boiled, old potatoes, or mash!.Www@FoodAQ@Com

cut the meat in to managable chunks and " brown off " in your saucepan ( no added water ) !. drain excess juices once meat is all sealed , return meat to pan and add in some chopped onion ( low heat ) mix both together and add some gravy ( oxo is great , 2 or 3 ) and some water to just cover contents of pan !. let this simmer while you get your vegetables ready ( carrots , swede ,leeks etc , 15 mins or so ) add veg to pan , top up with water to cover contents , bring to boil
and simmer again for approx 20 mins!.
test veg for softness , add gravy granuals to thicken as desired !.
start potatos same time as veg in separate pan ( 20 mins approx but may vary ,cut smaller if mash is wanted !.
a dumpling mix is readily available in most shops just follow the instructions on the pack !.
happy eating Www@FoodAQ@Com

You can put all your ingredients into a roasting pan and bake in the oven!. Bake at 350 degrees for 2 - 2 1/2 hours!.

If you want to do it on top of the stove, use the same principle!. Place all of your ingredients in your pot, bring to a slow boil, cover, reduce to low and let cook for about 2 hours!.

No need to fry the meat first!.Www@FoodAQ@Com

I just put all of my raw ingredients together with my spices add about 2 - 4 cups of water, bake on 350 for about 4 hours or till the meat and veggies are done!.Www@FoodAQ@Com





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