loooking for bon appetit quick beef stew recipe - please help

redtabby · ‎03-10-2010

In the early 1990s I received a small paperbound cookbook from Bon Appetit as a thank you for subscribing. The recipes were all "quick." The beef stew called for a different cut of beef, not the regular stew meat, something much more tender. The whole recipe took less than an hour to prepare and cook.

Does anyone have that recipe? I have been searching the interweb without success, the cookbook itself is probably buried in my storage locked.

Thank you.

Zhills · ‎11-15-2011

I found 2....hope one is what you are looking for.

ranchero beef stew - bon appetit

Ingredient

1 tablespoon Olive oil

1 pounds Beef stew meat, cut into 1-inch cubes (chuck roast is more tender)

1 large Onion, cubed

2 mediums Carrots, cubed

3 Garlic cloves, chopped

1 15 to 16-oz can stewed tomatoes

1 cup Canned beef broth

1 can (4-oz) diced green chilies

½ cup Sliced pimiento-stuffed green olives (about 2 1/2 oz)

2 tablespoons Dried oregano

Chopped fresh cilantro

Heat oil in heavy large Dutch oven over high heat. Season beef with salt and pepper. Add to Dutch oven; saute until brown, about 5 minutes. Add onion, carrots and garlic; saute 5 minutes. Add tomatoes, broth, chilies, olives and oregano. Bring to simmer. Reduce heat to low, cover and simmer until beef is tender, about 1 hour.

Uncover; simmer until juices thicken, about 10 minutes. Season with salt and pepper. Stir in cilantro.

Bon Appetit/August/94

Beef Stew (Serves 4 – 6)

2 tablespoons extra virgin olive oil
1 pound stew beef, cubed
1 – 2 tablespoons garlic pepper rub
2 stalks celery, chopped
1 large sweet onion, chopped
3 – 4 cups beef broth, divided
1/2 pound carrots, peeled and cut into bite sized pieces
1/2 pound parsnips, peeled and cut into bite sized pieces
1/2 pound baby potatoes, cut into bite sized pieces
14.5 ounce can diced tomatoes

Heat the olive oil in a dutch oven or large heavy pot over medium high heat

While the oil heats, liberally sprinkle the cubed beef with the garlic pepper rub, turning the beef over to evenly coat each side. Transfer the beef to the pot and sear the beef cubes on each side. Remove the beef from the pot and set aside

Add the celery and onion to the pot and cook in the rendered beef drippings and remaining oil and spices. Cook until soft and translucent, about 5 – 7 minutes. Pour in about 1 cup of the beef broth to deglaze the pot and scrape any browned bits up off the bottom

Add the carrots, parsnips, and baby potatoes to the pot. Return the seared beef to the pot, as well. Stir in the can of diced tomatoes. Add the remaining broth, adding just enough that it covers the vegetables and beef. Bring to simmer, partially cover, and cook for about 45 minutes – 1 hour, until the vegetables are tender and the beef is cooked through. Serve immediately or keep warm until ready to serve

redtabby · ‎03-10-2010

Thank you, the second one is close I think. The recipe I remember called for tenderloin.

Nightowlz · ‎03-11-2010

Is it this one?

Roasted-Garlic Beef Stew

Bon Appéti~t | November 1997

Serves 4

Using such a tender cut of beef reduces the stew's cooking time.

Ingredients

12 large garlic cloves, unpeeled
1 tablespoon butter, melted

4 tablespoons (1/2 stick) butter
1 pound beef tenderloin, cut into 1-inch pieces
2 tablespoons all purpose flour
2 large parsnips, peeled, chopped
2 carrots, peeled, chopped
1 large potato, peeled, chopped
1 rutabaga, peeled, chopped
1 14 1/2-ounce can beef broth
1 cup dry red wine
1 tablespoon dried thyme, crumbled
2 teaspoons dried rubbed sage

Preparation

Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.

Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.

Sooner · ‎03-10-2010

Check e-bay to see if you can find the booklet! I know they have some of them--then share your recipe! LOL!!

redtabby · ‎03-10-2010

Nightowlz, I think you found it, thank you.

tkins · ‎03-26-2012

You may have already tried this, but if not, I would send them email, telling them how much you enjoyed the recipe and that you wanted to make it, but can not find the recipe and wondered if they might have it in their recipe archive. I have had a lot of success finding lost recipes, just by asking for it. I hope you are able to find it.

tkins

Nightowlz · ‎03-11-2010

On 11/3/2014 redtabby said: Nightowlz, I think you found it, thank you.

Glad I could help. Never made stew with beef tenderloin. I bet it's good. It sounds good.

Smile

peachesncream · ‎03-13-2010

On 11/3/2014 Nightowlz said:
Is it this one?

Roasted-Garlic Beef Stew

Bon Appéti~t | November 1997

Serves 4

Using such a tender cut of beef reduces the stew's cooking time.

Ingredients

12 large garlic cloves, unpeeled

1 tablespoon butter, melted

4 tablespoons (1/2 stick) butter

1 pound beef tenderloin, cut into 1-inch pieces

2 tablespoons all purpose flour

2 large parsnips, peeled, chopped

2 carrots, peeled, chopped

1 large potato, peeled, chopped

1 rutabaga, peeled, chopped

1 14 1/2-ounce can beef broth

1 cup dry red wine

1 tablespoon dried thyme, crumbled

2 teaspoons dried rubbed sage

Preparation

Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.

Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.

I think this paragraph needs to be added to the end:

Return beef and any juices to pot. Mix remaining 1 Tablespoon butter and 1 Tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.

Here's a link:

http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Beef-Stew-4376

Nightowlz · ‎03-11-2010

On 11/7/2014 peachesncream said:
On 11/3/2014 Nightowlz said:
Is it this one?
 Roasted-Garlic Beef Stew
 Bon Appéti~t | November 1997
 Serves 4
 Using such a tender cut of beef reduces the stew's cooking time.
 Ingredients
<ul> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list .5in;"> 12 large garlic cloves, unpeeled</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l1 level1 lfo1; tab-stops: list .5in;"> 1 tablespoon butter, melted</li> </ul> <ul> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 4 tablespoons (1/2 stick) butter</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 pound beef tenderloin, cut into 1-inch pieces</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 2 tablespoons all purpose flour</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 2 large parsnips, peeled, chopped</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 2 carrots, peeled, chopped</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 large potato, peeled, chopped</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 rutabaga, peeled, chopped</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 14 1/2-ounce can beef broth</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 cup dry red wine</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 1 tablespoon dried thyme, crumbled</li> <li class="MsoNormal" style="margin: 0in 0in 8pt; line-height: normal; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto; mso-list: l0 level1 lfo2; tab-stops: list .5in;"> 2 teaspoons dried rubbed sage</li> </ul> Preparation
 Preheat oven to 350°F. Toss garlic with 1 tablespoon melted butter on small baking sheet. Bake until garlic is tender and beginning to brown, about 15 minutes. Cool garlic 5 minutes. Peel and set aside.
 Melt 3 tablespoons butter in large pot over high heat. Sprinkle beef with salt and pepper; dust with 1 tablespoon flour. Add beef to pot. Sauté until no longer pink, about 6 minutes. Transfer beef to bowl. Add vegetables, broth, wine, herbs and roasted garlic to pot. Bring to boil. Reduce heat to medium-low. Cover; simmer until vegetables are tender, about 25 minutes.


I think this paragraph needs to be added to the end:

Return beef and any juices to pot. Mix remaining 1 Tablespoon butter and 1 Tablespoon flour in small bowl. Whisk flour paste into stew. Simmer uncovered until sauce thickens, about 2 minutes. Season with salt and pepper and serve.

Here's a link:

http://www.epicurious.com/recipes/food/views/Roasted-Garlic-Beef-Stew-4376

Thanks. I don't know how I did not get all of the recipe when I copy & pasted it. Hope redtabby comes back to the thread so she can add it to the recipe. Sorry redtabby?