Recipes

[hondagirl]

Looking for a great recipe for beef stew.... I do have a pressure cooker but would like some new fresh ideas...

[RedTop]

One of the best beef stews I've ever eaten, had the usual beef chunks, onions, potatoes carrots and celery but tomatoes were also added, and instead of a thickened broth, it had a thin tomatoey broth.

[RainyDayGal]

I also add tomatoes - and sweet potatoes, corn, peas and beef broth. I also use fresh ground pepper and fresh ground himilayan sea salt, and sometimes a smokey sea salt. I just put mine in the slower cooker and it cook all day.

[walker]

I posted a recipe for Burgundy Stew awhile ago. Enter that on search here and see if you can pull it up. If not, I can post again. It is good and easy to fix.....goes in oven for 4-5 hours....could probably do in crock pot.

[brewhaha]

I add ginger & mustard cabbage to my beef stew.

[Pickwickpapers]

Beef stew is one of my favorite meals.......chuck, potatoes, carrots, celery, onions, garlic, mushrooms, green peas, tomatoes, & a touch of burgundy or stout beer to finish it off........ Corn bread or crusty french bread. ......I may fix this for Sunday supper.........

[Sabatini2]

Hi wonderwoman! This isn't 'new', but is a pretty basic recipe, but it's a good one. I made it a few weeks ago, and the meat was tender as can be. It's sort of a variation of one from the Food Network. Feel free to add other veggies, but I suggest you cook green beans separately, then add to the stew. They have a tendency to overwhelm. Here you go, and happy cooking!

Beef Stew

Ingredients:

2 & 1/2 pounds beef chuck roast, cut into cubes

Flour

oil

1 small turnip, grated fine

a few Tablespoons butter

2 onions, 1 chopped, 1 cut into wedges

4 big garlic cloves, chopped

1 Tablespoon tomato paste

1 28 ounce can crushed tomatoes

2 1/2 quarts beef broth (I use the boxed broth)

a few sprigs of parsley

a few sprigs of fresh thyme, or 1 teaspoon dried

1 bay leaf

1 1/2 teaspoon salt

a few healthy grinds of pepper

5-6 carrots, cut into chunks

5-6 potatoes, cut into chunks

2 celery stalks, cut into smallish chunks

2 tsp. red wine vinegar

Directions:

Pre-heat the oven to 300 degrees.

1. Grate the turnip with a fine grater & set aside. (Ssssh! No one will know it's in there!)

2. Add some flour to a large bowl & season with salt & pepper. Dredge beef cubes in flour and shake off the excess.

3. Heat the oil in a heavy pot over medium high heat until shimmering.

4. Take your time to brown the beef in batches. Brown it well and don't overcrowd the pot. Set aside.

5. Melt a few Tablespoons of butter in the same pot, and saute onions until soft, then add the garlic. Stir for a minute, then add the tomato paste.

6. Add the grated turnip, crushed tomatoes, beef broth, the herbs, salt and pepper, and scrape up the bits from the bottom. Stir well and add the beef back to the pot.

7. Cover the pot with a tightly fitting lid (or cover TIGHTLY with foil). Place in oven, and cook for an hour and a half.

8. Take the pot out of the oven, and remove the lid. Skim the fat, pick out the thyme & parsley stems, then place on stove top over medium heat.

9. Add the potatoes, carrots and celery.

Bring to a simmer, and cook gently with lid ajar for about 30 minutes, or until veggies are soft.

Stir in the red wine vinegar, and season with more salt and pepper.

** Thickening:

If you like a stew to be brothy, leave it.

Otherwise, thicken with either a mixture of flour & butter, or a slurry of cornstarch & broth.

Flour/butter method:

In a small pot, melt 1/4 cup butter over medium heat, & whisk in 1/4 cup flour. Cook gently while stirring for approx 3 minutes. Add to stew pot after you've added the veggies & stir in well.

Alternately, stir a heaping spoonful of cornstarch into some cold beef broth (or water), and stir into stew just as it's done cooking. Simmer for a few more minutes until thickened.

[151949]

I always make stew in my crockpot - chop up carrots and potatoes in the bottom, Then dredge meat cubes in flour and brown them in a fry pan - add on top of the vegetables, Add enough beef broth to cover and add a few large diced onions and some cut up celery. Add a bay leaf and some paprika, salt & pepper.Cook on high 6 hours. DO NOT STIR.

[Sammijo10]

Once I found Ina Garten's recipe for Beef Bourguinon, I stopped looking for the perfect beef stew. It's a bit simpler to make than Julia Child's recipe and so good it makes me drool.

My cast iron pot is essential although I have used my anodized stock pot as well. Don't skip the cognac it adds incredible flavor. I use bottom round or rump roast cut into chunks. I like it better than chuck as its leaner. Consequently, I cook it a bit longer to make sure the meat is tender. I don't use an entire bottle of wine, just two cups and two cups of beef broth.

I've only made two changes besides that - I leave out the pearl onions (DH doesn't care for them) and add chunks of fingerling potatoes for the last 45 minutes of cooking.

It is by far the best we've ever tasted.

[LilBitMissty]

Wonderwoman....Hi!! I haven't met you and just wanted to welcome you to RS!! Here is an easy recipe that my Dear Mom used. I do add some cubed potatoes to it.

Five Hour Stew

2 pounds beef stew meat...I use chuck roast cut in small pieces

1/2 onion..cut up

6 carrots...cut in thirds

1 cup celery...cut in 1 inch pieces

1 teaspoon salt

3 tablespoons tapioca

pepper to taste

1 bay leaf

2 1/2 cups (20 ounces) canned STEWED tomatoes..NOT plain canned tomatoes

Put everything into a heavy pan or use a dutch oven. Bake at 250* for 5 hours. There is no browning**no watching**and no thickening necessary.