What different recipes can i make with beef stew meat??!
Beef Stew With Red Wine
4lbs Stewing beef nicely trimmed
2-3 Onions Chopped not to small
12-15 Baby Carrots (I use the baby carrots that are ready to use)
1 Large Package Whole Mushrooms quartered
6 potatoes
1bottle of red wine
2-4 cups of beef broth
2 bay leafs
3 whole sprigs of thyme
Flour
2-3 Tbsp butter
Olive oil
Salt and pepper
On the stovetop heat up a large heavy Dutch oven type pot to medium heat. Cover the bottom with olive oil and add onions. Cook until golden and softening. While onions are cooking get a plate and cover generously with flour. Season the flour with salt and pepper. Lie out your meat and start to coat the meat in the flour. When the onions are soft, remove from the pot. You may have to add some more oil at this point. Place some of the meat in the pot and lightly brown. This is a very important stage in the cooking of the stew. Because of coating the meat with flour and then browning it, there will be a more intense flavor at the end. You will have to do the meat in batches. Do Not over crowd your pot. This will prevent some pieces from getting brown.
After all the meat is browned. Remove from pot. Pour in the bottle of wine. Scraping up all the bits on the bottom of the pot. These bits are pure flavor. Place all the meat, onions, thyme sprigs and bay leaves in the pot. Then add enough beef broth to cover the meat well. Place in a 300° oven for about 2 ? - 3 hours. While the stew is in the oven, take another pan and heat to medium high heat. Cover with olive oil and add the mushrooms, season with salt. Cook until quite brown.
After stew has been in oven for about 3 hours, take out of the oven and add the mushrooms, carrots and potatoes. You may need to add a bit more beef stock at this point. Check after ? hour to 45 minutes. If the potatoes are cooked, you are ready to remove from the oven. Place pot on your stove top on a burner heated to medium. Here is the thickening part and just some more flavor. In a small dish take 2tbsp of butter and 2 tbsp of flour. Blend together. Slowly add this in pieces to the simmering stew. This will thicken the stew. I say do this slowly so you get the thickness you want. If it is not thick enough do it again. The ratio is equal parts of butter to flour. Taste to see if you need to further season with salt and pepper.
There you go you have dinner for a couple of nights.
Answers: How about a beef stew with a whole lot of red wine. Here's my recipe
Beef Stew With Red Wine
4lbs Stewing beef nicely trimmed
2-3 Onions Chopped not to small
12-15 Baby Carrots (I use the baby carrots that are ready to use)
1 Large Package Whole Mushrooms quartered
6 potatoes
1bottle of red wine
2-4 cups of beef broth
2 bay leafs
3 whole sprigs of thyme
Flour
2-3 Tbsp butter
Olive oil
Salt and pepper
On the stovetop heat up a large heavy Dutch oven type pot to medium heat. Cover the bottom with olive oil and add onions. Cook until golden and softening. While onions are cooking get a plate and cover generously with flour. Season the flour with salt and pepper. Lie out your meat and start to coat the meat in the flour. When the onions are soft, remove from the pot. You may have to add some more oil at this point. Place some of the meat in the pot and lightly brown. This is a very important stage in the cooking of the stew. Because of coating the meat with flour and then browning it, there will be a more intense flavor at the end. You will have to do the meat in batches. Do Not over crowd your pot. This will prevent some pieces from getting brown.
After all the meat is browned. Remove from pot. Pour in the bottle of wine. Scraping up all the bits on the bottom of the pot. These bits are pure flavor. Place all the meat, onions, thyme sprigs and bay leaves in the pot. Then add enough beef broth to cover the meat well. Place in a 300° oven for about 2 ? - 3 hours. While the stew is in the oven, take another pan and heat to medium high heat. Cover with olive oil and add the mushrooms, season with salt. Cook until quite brown.
After stew has been in oven for about 3 hours, take out of the oven and add the mushrooms, carrots and potatoes. You may need to add a bit more beef stock at this point. Check after ? hour to 45 minutes. If the potatoes are cooked, you are ready to remove from the oven. Place pot on your stove top on a burner heated to medium. Here is the thickening part and just some more flavor. In a small dish take 2tbsp of butter and 2 tbsp of flour. Blend together. Slowly add this in pieces to the simmering stew. This will thicken the stew. I say do this slowly so you get the thickness you want. If it is not thick enough do it again. The ratio is equal parts of butter to flour. Taste to see if you need to further season with salt and pepper.
There you go you have dinner for a couple of nights.
Try it with chili. Its fantastic!!!
The chunks are a good size for stir fry, chili, or kabobs.
Beef stroganoff (sp?)
stir fry
beef burgundy
beef tips and Oscar sauce
Beef stew
Vegetable beef stew
Kebabs
Carne Guisada
Hearty chili
Try Beef Burgundy. Just brown it off with minced garlic, diced onions, and course black pepper. Then add some good burgundy and let simmer for a while. Add some brown gravy and salt to taste once the meat is tender. Serve this over some egg noodles and you have a good, hearty meal.
Good cooking!!
I don't eve know what this is called
Large crock pot
Dump in some beef stew meat chopped in 1 inch bites which has been tossed with a 1/4 cup of flour
Salt and pepper on top of that
Large onion chopped coursely, dump on top of the meat, NO STIRRING
Large pepper thinly sliced dumped on top of the onion, no stirring
Can, jar whatever you buy of sliced mushrooms, good size can dump that in
Can of diced tomatoes (all this depends on how much you want to make as to the sizes of everything) dumped on top then take a large spoon and come up through the middle one time.
Put the lid on and cook all day long.
Cook up some rice and serve it over rice.
You can even make a very nice Vegetable Beef Soup with that meat.