How do i make a home made beef stew?!
the weathers getting cooler and my hubbys b-day is coming up next week!. he's a truck driver and does all the cooking when he's home on the weekends!. i HATE to cook and he LOVES to create, so it works!. but i want to surprise him with a beef stew this weekend!. i have a general idea, but i don't know what to use for spices or veggies!.
i know carrots, potatoes and onion!.
do i use peppers!? red, green or both!?
what other veggies!?
do i use beef boullion!? what spices and how much!?
thanks!Www@FoodAQ@Com
i know carrots, potatoes and onion!.
do i use peppers!? red, green or both!?
what other veggies!?
do i use beef boullion!? what spices and how much!?
thanks!Www@FoodAQ@Com
Answers:
CROCKPOT BEEF STEW
1 lb!. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 c!. red wine
1 tsp!. Worcestershire sauce
2 tsp!. soy sauce
Brown stew beef cubes (you can coat in flour)!. After browned, put in crock pot!. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes!. Add cut up carrots, onions, garlic and potatoes along with Worcestershire sauce and soy sauce!. Cook on high for 3-4 hours in crock pot!. Add water as necessary (salt and pepper to taste)!.
Www@FoodAQ@Com
1 lb!. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 c!. red wine
1 tsp!. Worcestershire sauce
2 tsp!. soy sauce
Brown stew beef cubes (you can coat in flour)!. After browned, put in crock pot!. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes!. Add cut up carrots, onions, garlic and potatoes along with Worcestershire sauce and soy sauce!. Cook on high for 3-4 hours in crock pot!. Add water as necessary (salt and pepper to taste)!.
Www@FoodAQ@Com
in a crock pot!. spray with pam, line with sliced onions and put in stew meat!. cook until brown!. add garlic salt to taste!. add canned carrots, potatoes, diced tomatoes and tomato sauce!. cook for another two hours on low!. can be kept on low longer if wanted!.
add water if needed!.
eat with corn bread!.Www@FoodAQ@Com
add water if needed!.
eat with corn bread!.Www@FoodAQ@Com
http://www!.cooks!.com/rec/search/0,1-0,ho!.!.!.Www@FoodAQ@Com
Ingredients
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
Directions
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter!.
While the pan is heating, arrange the flour on a large dish!. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat!. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches!. Thoroughly brown all of the cubes on all sides!. Once all the meat has been browned remove it to a plate and reserve!.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits!. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock!. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes!. Cover and cook on low heat for 2 1/2 hours!.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine!. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender!. Add the frozen peas during the last minute of cooking!. Season with salt and pepper and remove the thyme sprigs!.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream!. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew!.
Horseradish Sour Cream:
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined!. Season with salt and pepper!. Add a dollop of the mixture on top of the stew and garnish with chopped chives!.
Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves
Preheat the oven to 500 degrees F!.
Put a sheet pan in the oven so that it gets good and hot!.
Place the bread slices on the hot sheet pan!. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted!. Rub the bread slices with the garlic cloves, and discard garlic!. Sprinkle with parsley and serve!.
Yield: 4 to 6 servings
Www@FoodAQ@Com
1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
3 tablespoons butter
2 cups all-purpose flour
2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
Sea salt and freshly ground black pepper
1 bottle good quality dry red wine (recommended: Burgundy)
8 fresh thyme sprigs
6 garlic cloves, smashed
1 orange, zest removed in 3 (1-inch) strips
1/4 teaspoon ground cloves
2 bay leaves
2 1/2 cups beef stock
9 small new potatoes, scrubbed clean and cut in 1/2
1/2 pound carrots, peeled and sliced
2 cups frozen pearl onions, a large handful
1 pound white mushrooms, cut in 1/2
1/2 pound garden peas frozen or fresh
Fresh flat-leaf parsley, chopped, for garnish
Horseradish Sour Cream, recipe follows, for garnish
Toasted Peasant Bread, recipe follows, for serving
Directions
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter!.
While the pan is heating, arrange the flour on a large dish!. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat!. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches!. Thoroughly brown all of the cubes on all sides!. Once all the meat has been browned remove it to a plate and reserve!.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits!. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock!. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes!. Cover and cook on low heat for 2 1/2 hours!.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine!. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender!. Add the frozen peas during the last minute of cooking!. Season with salt and pepper and remove the thyme sprigs!.
To serve, place the stew in a soup bowl, garnish with parsley, drizzle with olive oil and add a dollop of Horseradish Sour Cream!. Right before serving add a slice of Toasted Peasant Bread, half way submerged in the stew!.
Horseradish Sour Cream:
1 cup sour cream
1 tablespoon prepared horseradish
Olive oil
Salt and pepper
Chives, finely chopped, as garnish
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined!. Season with salt and pepper!. Add a dollop of the mixture on top of the stew and garnish with chopped chives!.
Toasted Peasant Bread:
1 loaf peasant bread, sliced into 1/2-inch pieces
Extra-virgin olive oil
4 garlic cloves, halved
Chopped parsley leaves
Preheat the oven to 500 degrees F!.
Put a sheet pan in the oven so that it gets good and hot!.
Place the bread slices on the hot sheet pan!. Drizzle the bread with the extra-virgin olive oil bake for 5 minutes, until the bread is nicely toasted!. Rub the bread slices with the garlic cloves, and discard garlic!. Sprinkle with parsley and serve!.
Yield: 4 to 6 servings
Www@FoodAQ@Com
ok!.!. first, trim the meat of all big globs of fat and cut the chunks into bite size pieces or a bit bigger!.!. lightly coat them in flour and brown them in a bit of oil in the bottom of the pot you're going to cook the stew in!. (the rendered fat from the meat will flavor the stew wonderfully)
while it's browning chop a large onion, (or use pearl onions if you feel daring, and leave them whole) cut up some carrots, and slice mushrooms!. when the meat is done drain off most of the rendered fat, but not all as the juices will flavor your stew!. fill the pot with water to about 2 inches above all the meat, and add your carrots onions, mushrooms, 2 cloves of garlic, 2 or three bay leaves, oregano, thyme, sage, rosemary, some hearty red wine (burgundy) salt and pepper, beef stock and 1 can of tomato paste!. cook it all for about 2 or 3 hours until the meat is tender, then either add potatoes and cook for 1 hour more, serve over egg noodles!. if it's very watery and you like it thicker, then mix some flour and hot water in a small cup and pour into the stew to thicken!.!. Www@FoodAQ@Com
while it's browning chop a large onion, (or use pearl onions if you feel daring, and leave them whole) cut up some carrots, and slice mushrooms!. when the meat is done drain off most of the rendered fat, but not all as the juices will flavor your stew!. fill the pot with water to about 2 inches above all the meat, and add your carrots onions, mushrooms, 2 cloves of garlic, 2 or three bay leaves, oregano, thyme, sage, rosemary, some hearty red wine (burgundy) salt and pepper, beef stock and 1 can of tomato paste!. cook it all for about 2 or 3 hours until the meat is tender, then either add potatoes and cook for 1 hour more, serve over egg noodles!. if it's very watery and you like it thicker, then mix some flour and hot water in a small cup and pour into the stew to thicken!.!. Www@FoodAQ@Com
First start your crock pot off on Medium to get it going good for about 2 hrs, then reduce to low for 3 hrs, this allows the meat and veggies to cook evenly and gets really tender for you!.
2 lbs stew meat, I use London Broil meat only, is leaner and has better taste to it
1 Teaspoon Garlic salt, California style
2 medium onions cut up, not chopped
2 red bell pepeprs
2 green bell peppers
1 yellow bell pepper
3 cups sliced carrots
2 cups celery
1 cup of peas
1 can stewed tomatoes
1 can diced petite tomatoes
1 can small of tomato puree
3 cups of peeled taters, use white taters, they dont get mushy and hold the form when cooked!.!.!.!.!.!.!.add these about 1 1/2 hrs before all else is done!.
1 teaspoon of salt
black pepper to taste
1/2 teaspoon chili powder for taste, yummy
I put meat in skillet, use pam so dont stick, no grease, and slightly brown meat, dont cook all the way, this way it is seared and has a great taste to it, add to crock pot and allow to cook till gets tender!.!.!.
serve with
Cornbread
Seasoned green beans, or corn on the cob, do corn on the cob on grill in reynolds wrap, gets really tender and holds the flavor of the corn best!.!.
side salad, your choice
Www@FoodAQ@Com
2 lbs stew meat, I use London Broil meat only, is leaner and has better taste to it
1 Teaspoon Garlic salt, California style
2 medium onions cut up, not chopped
2 red bell pepeprs
2 green bell peppers
1 yellow bell pepper
3 cups sliced carrots
2 cups celery
1 cup of peas
1 can stewed tomatoes
1 can diced petite tomatoes
1 can small of tomato puree
3 cups of peeled taters, use white taters, they dont get mushy and hold the form when cooked!.!.!.!.!.!.!.add these about 1 1/2 hrs before all else is done!.
1 teaspoon of salt
black pepper to taste
1/2 teaspoon chili powder for taste, yummy
I put meat in skillet, use pam so dont stick, no grease, and slightly brown meat, dont cook all the way, this way it is seared and has a great taste to it, add to crock pot and allow to cook till gets tender!.!.!.
serve with
Cornbread
Seasoned green beans, or corn on the cob, do corn on the cob on grill in reynolds wrap, gets really tender and holds the flavor of the corn best!.!.
side salad, your choice
Www@FoodAQ@Com