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Category Archives: Stew

Pressure Cooker Beef Stew

Ingredients

  • 3lb boneless beef short ribs, trimmed into 1 inch pieces
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/3 cup all-purpose flour
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1.5 pounds red potatoes, cut into 1 inch pieces
  • Baby carrots (as tolerated)
  • 1/4 cup soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 bay leaves
  • 1/4 cup minced fresh parsley

Method

  1. Pat beef dry and season with salt and pepper. Heat oil in pressure cooker on sauté and brown half of meet on all sides. Transfer to bowl.
  2. Add more oil to pressure cooker and heat until smoking. Add onions and garlic and cook until softened, about 5 minutes.
  3. Store in tomato paste and thyme, cook until fragrant, about 30 seconds.
  4. Stir in flour and cook for 1 minute.
  5. Whisk in wine, scraping up any browned bits and smoothing out any lumps. Reduce slightly, about 1 minute.
  6. Stir in remaining ingredients (less parsley) and beef.
  7. Bring to a boil with the lid off.
  8. Cook under pressure for 30 minutes.
  9. Let set for 15 minutes, release pressure.
  10. Add parsley, remove bay leaves (if possible).
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Old-Fashioned Beef Stew

  • 2 tablespoons flour
  • 12 ounces stew beef (or sirloin tips)
  • 2 tablespoons cooking oil
  • 3 cups vegetable broth
  • .5 cup water
  • .5 cup red wine
  • 1 medium onion, cut into wedges
  • 1 tablespoon Worcestershire sauce
  • 1.5 teaspoons beef bouillon
  • 1 teaspoon dried oregano
  • .5 teaspoon dried marjoram
  • .25 teaspoon ground black pepper
  • 1 bay leaf
  • 3 medium potatoes, cubed
  • 1 cup frozen whole kernel corn
  • 2 medium carrots, sliced
  1. Place flour in a bag. Shake meat cubes in bag until coated. Brown in Dutch oven in hot oil, working in batches.
  2. Stir in broth, water, wine, onion, Worcestershire sauce, bouillon, oregano, marjoram, pepper, and bay leaf. Bring to a boil, reduce to simmer. Cover and simmer for 1.25 hours or until meat is nearly tender.
  3. Stir in veggies. Return to boil, reduce heat, cover and simmer for 30 minutes. Discard bay leaf and serve.

Beer Braised Irish Stew and Colcannon

Irish Stew:

  • 1 tablespoon vegetable oil
  • 3 lbs sirloin tips, cubed
  • 2 tablespoons all-purpose flour
  • 1 cup coarsely chopped onion
  • 1 (12 fluid ounce) can or bottle dark beer
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon MSG
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 tablespoons Worcestershire sauce

Colcannon:

  • 5 slices bacon
  • 2 pounds russet potatoes, peeled and cut into chunks
  • 2 cups thinly sliced cabbage
  • 1/4 cup milk, warmed
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons minced fresh parsley

Method:

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, MSG, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.
  3. Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.
  4. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.
  5. In the same pan, fry the cabbage until fragrant. Drain fat and set aside.
  6. About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  7. Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, MSG, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.
  8. To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Beef Goulash

This stew like recipe comes from the American Test Kitchen. It’s best served with some buttered egg noodles.

Total prep time: 30 minutes
Total cook time: 10 hours

Ingredients:
3 Onions, minced
1/4 cup Sweet Paprika
1/4 cup Tomato paste
3 TBSP Vegetable oil
6 Garlic cloves, minced
1/2 tsp Caraway seeds
2 cups Low-Sodium Chicken broth
1/3 cup Soy sauce
1/4 cup Minute Tapioca
2 Bay leaves
4 lbs Boneless Beef Chuck roast, trimmed and cut into 1 1/2 inch pieces
1/3 cup Sour cream
2 TBSP Parsley, minced

Directions:

  • Microwave the Onions, Paprika, Tomato paste, Oil, Garlic, and Caraway seeds in a bowl, stirring occasionally for about 5 minutes, until onions are soft. Then, transfer to a the slow cooker.
  • Stir in Broth, Soy, Tapioca, and Bay leaves.
  • Season the Beef with salt and pepper then nestle into the slow cooker.
  • Cover and cook on low for 9-11 hours.
  • When done cooking, skim the fat from the surface. Discard the Bay leaves.
  • In a bowl combine 1 cup of stew liquid and Sour cream.  Then add this into the stew.
  • Add extra Broth to adjust the consistency of the stew.
  • Stir in Parsley, then salt and pepper to taste.

Uncle Bud’s Oven Stew

2 lbs Round steak or chuck steak, cubed
1 large carrot, sliced thickly
1, 4oz. can water chestnuts, drained and sliced
2 celery ribs, sliced thickly
2 onions, sliced into rings
6 oz. mushrooms, chopped
1/2 tsp sweet basil
1/4 tsp pepper
3 TBSP flour
1 TBSP sugar
1 TBSP salt
1, 16 oz can tomatoes, pureed
1 cup burgundy wine

Instructions:

  • Preheat oven to 325 F.
  • Put meat and vegetables into large casserole, or oven safe pot.
  • Sprinkle with basil and pepper.
  • In a small bowl, combine flour, sugar, and salt.  Sprinkle mixture over the meat and vegetables.
  • Pour tomatoes and burgundy over all. Stir lightly.
  • Cover and bake for 4 hours.

Get a Husband Brunswick Stew

A man’s stew! From all recipes.

Brunswick Stew

Total cook time: 3+ hours

1 TBSP olive oil
1 onion, chopped
2 stalks celery, chopped
1.5 lbs ground pork
1.5 lbs ground beef
3 lb whole chicken, cooked and deboned
3, 14.5 oz cans whole peeled tomatoes, pureed
1 cup ketchup
1/2 cup Hickory BBQ sauce
1 tsp+ Hot Sauce
1 green pepper, whole
3, 14.7 oz cans creamed corn
salt and pepper, to taste]

Instructions:

  • Heat the olive oil in a skillet.  Add onions and celery and cook until softened, about 5 minutes.
  • Add pork and beef and cook till browned. Do not drain.
  • Transfer the mixture into a large pot over low heat.
  • Stir in chicken, tomatoes, ketchup, and BBQ sauce, and hot sauce.
  • Add the green pepper, whole.
  • Cook for 2 hours, stirring occasionally, until thickenend.
  • Stir in the creamed corn, and salt and pepper to taste.
  • Cook for an additional 1 hour stirring occasionally.
  • Remove the green pepper, finely chop, and stir back into the stew.