Any one have a good recipe for?!
Beef stew! I have tried all kinds of different ways from the internet and a couple cook books that I have and I still haven't found one that my husband or I really enjoy!. They are all good, but not something I will make again!.
I don't have a time limit, and I do have a slow cooker!. I prefer to use the oven but whatever suggestions you have will work!. also I have all ingredients I should need but I will go get whatever I don't have anyway!.
I would appreciate your ideas on how to make a fantastic beef stew! Thank you in advance!Www@FoodAQ@Com
I don't have a time limit, and I do have a slow cooker!. I prefer to use the oven but whatever suggestions you have will work!. also I have all ingredients I should need but I will go get whatever I don't have anyway!.
I would appreciate your ideas on how to make a fantastic beef stew! Thank you in advance!Www@FoodAQ@Com
Answers:
I like to add water to a few packets of brown gravy & thow that into the crockpot with the meat, carrots, onion, celery potatoes &garlic
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Here's how it works: Start with a basic roast recipe then choose a country & chart a flavor course for a delicious dinner entree with a foreign accent!. The roast should be at room temp before cooking!. Cut off as much of the fat as possible!. If necessary, tie the roast with kitchen string to form a compact mass!. Just before cooking, quickly rinse the meat under cold running water & pat dry with paper towels!.
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 1Www@FoodAQ@Com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Here's how it works: Start with a basic roast recipe then choose a country & chart a flavor course for a delicious dinner entree with a foreign accent!. The roast should be at room temp before cooking!. Cut off as much of the fat as possible!. If necessary, tie the roast with kitchen string to form a compact mass!. Just before cooking, quickly rinse the meat under cold running water & pat dry with paper towels!.
Around-The-World Roast
2 TB vegetable oil
1 (3/4lb) bonelsss roast, trimmed of visible fat
Flavoring vegetables (see Around-the-world-roast chart; below)
liquids (see Around the world chart)
seasonings (see chart)
1!. Heat oven to 325F!.
2!. In a 4-5 quart dutch oven, heat the oil over M heat!. Pat the meat dry with paper towels!. Add the meat to the hot oil along with flavoring vegetables!. Brown the meat on all sides!. Stir vegetables occasionally!.
3!. Add liquids & seasonings!. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender!.
4!. Transfer the meat to a cutting board!. cover loosely with foil & let stand 10-15 min!.
5!. Discard any bay leaves &/or citrus peel & skim the fat from the sauce!. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)
6!. Slice the meat accross the grain & serve with the sauce!.
*French
Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic
Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves
Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth!.
Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth
Italian
Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth
Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil
and thyme leaves, 2 small bay leaves
Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth!.
Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth
West African
Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper
Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod!.
Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod
Eastern Mediterranean
Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes!.
Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth!.
Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth
Scandinavian
Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves
Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth!.
Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth
Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour!.
Mexican
Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste
Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves
Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod!.
Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod
Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate!.
Chinese
Vegetables: White part only of 4 medium-size green onions!. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic!. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice!.
Seasonings: Peel of 1 orange (removed with vegetable peeler)!. 1/2 tsp Szechuan peppercorns (optional)
Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 1Www@FoodAQ@Com
A super-easy dish for the slow cooker!.
INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1 (10!.5 ounce) can condensed French onion soup
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (4!.5 ounce) can mushrooms, drained
1/2 cup dry red wine
DIRECTIONS
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker!. Cover and cook on low for 8 hoursWww@FoodAQ@Com
INGREDIENTS
2 pounds beef stew meat, cut into 1 inch cubes
1 (10!.5 ounce) can condensed French onion soup
1 (10!.75 ounce) can condensed cream of mushroom soup
1 (4!.5 ounce) can mushrooms, drained
1/2 cup dry red wine
DIRECTIONS
Place beef stew meat, condensed French onion soup, condensed cream of mushroom soup, mushrooms and dry red wine into a slow cooker!. Cover and cook on low for 8 hoursWww@FoodAQ@Com
I use a pressure cooker to make mine!. The main thing is to season, lightly flour and brown your beef first!. This will bring out a much richer flavor!.
After browning, I add sliced onion, garlic and beef broth to cover!. At this point you can lower your heat and simmer for a couple hours or pressure cook for 35 minutes!. I usually add Worcestershire sauce and red wine to the cooking broth too!. When tender, add your choice of veggies (potatoes, carrots, celery or !?)
Broth will thicken on it's own!. EnjoyWww@FoodAQ@Com
After browning, I add sliced onion, garlic and beef broth to cover!. At this point you can lower your heat and simmer for a couple hours or pressure cook for 35 minutes!. I usually add Worcestershire sauce and red wine to the cooking broth too!. When tender, add your choice of veggies (potatoes, carrots, celery or !?)
Broth will thicken on it's own!. EnjoyWww@FoodAQ@Com