Beef stew with Guinness
Serves about 4-6 people
Also nice with cubed lamb
2 tablespoons olive oil
3 bay leaves
2 lbs beef stew meat, cut into 1 1/2 (with some fat left on the meat)
1 large yellow onion, peeled and cut into 1/4
2 garlic cloves, peeled and chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
2-3 tablespoons all-purpose flour
3/4 cup beef stock
1/2 cup Guinness or another stout
1 tablespoon parsley, chopped
1/2 lb carrots, sliced
salt and black pepper, freshly ground
1. Heat a 6 quart stove top casserole or oven proof pot and add the oil and the bay leaves.
2. Cook the bay leaves for a moment and then add the meat. Brown the meat on both sides on high heat.
3. Add the onion and cook for a few minutes until it is clear.
4. Reduce the heat to low and add the garlic, thyme, rosemary and flour and stir until smooth.
5. Add the beef stock and stout; simmer, stirring until the stew thickens a bit. Add the remaining ingredients and cover.
6. Place the pot in the oven at 275 F: for about 2 hours, stirring a couple of times.
7. Check for the salt and pepper before serving.
Serve with potatos OR crusty bread to soak up juice.
2006-11-06 05:37:12
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answer #1
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answered by Cardinal Fang 5
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This is the best I've ever had!
Parker’s Beef Stew
2½ lb. good quality chuck beef, cut into 1½” cubes
1 (750-ml bottle) good red wine (Cab sauv or other)
2 whole garlic cloves, smashed
3 bay leaves
2 cups all-purpose flour
Kosher salt
Freshly ground black pepper
Good olive oil
2 yellow onions, cut into 1-inch cubes
1 lb. carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 lb. white mushrooms, stems discarded and cut in 1/2
1 lb. small potatoes, halved or quartered
1 Tbsp. minced garlic (3 cloves)
2 cups or 1 (14 1/2-ounce can) chicken stock or broth
1 large (or 2 small) branch fresh rosemary
1/2 cup chopped sun-dried tomatoes
2 Tbsp.s Worcestershire sauce
1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate a few hours or overnight.
The next day, preheat the oven to 300º F.
Combine the flour, 1 Tbsp. salt, and 1 Tbsp. pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 Tbsp.s of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 Tbsp.s of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 Tbsp. salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275º F.
Before serving, stir in the frozen peas, season to taste, and serve hot.
--Ina Garten, FoodTV
2006-11-06 05:57:36
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answer #2
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answered by Sugar Pie 7
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I don't usually use a receipe when I'm making a dish such as this.
Brown a package of stew meat in a bit of olive oil in the pot you are going to cook the stew in. When seared on all sides add enough water to cover and add two or three bay leaves and salt and pepper to taste. Let simmer until meat is tender. Add chunks of potatoes, carrots, celery and onions. Cook until vegies are tender. Sometimes I also add a pint of canned tomatoes. Sometimes not. Good both ways.
2006-11-06 05:46:41
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answer #3
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answered by Beth 4
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1 package of beef chunks. Put in soup pot and fry up till lightly brown (put a little butter in pan to help fry). While that is cooking, cut up some carrots, potatoes, celery, and onions. When meat is done, add all veggies into pot, add water almost to top of pan, but not all the way. Add 4 beef bullion bubes to water. ADd 1 teaspoon oregano and parsley. Also take 2 bay leaves and put in pot, do not crush them as you will need to take them out when soup is done, not good to eat but does give the soup flavor. Put cover on pot and boil till carrots and potatoes are soft. Serve with biscuits or bread whichever you choose. Every time I make this I never have enough. Good luck
2006-11-06 06:51:12
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answer #4
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answered by Anonymous
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Here are 2 versions for you...
"Quickie Beef Stew" - 4 servings
1 (1 lb.) can sliced carrots
1 (8 oz.) can whole potatoes
1 (8 oz.) can cut green beans
1/4 cup all-purpose flour
1 (1 1/2 oz.) envelope dry onion soup mix
3 cups cut-up cooked beef
Drain vegetables, reserving liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups; stirring into mixture in skillet. Heat to boiling; stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover; cook over low heat about 10 minutes or until heated through.
"Old-Fashioned Beef Stew" - 6 servings
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. beef stew meat; cut into 1" pieces
2 tbsp. shortening
6 cups hot water
3 pared medium potatoes; cut into 1" pieces
1 medium turnip; cut into 1" cubes
4 carrots; cut into 1" slices
1 green pepper; cut into strips
1 cup sliced celery (1" pieces)
1 medium onion; diced (about 1/2 cup)
1 tbsp. salt
2 beef bouillon cubes
1 bay leaf
Mix flour, 1 tsp. salt and the pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat throughly.
Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients; simmer 30 minutes or until vegetables are tender.
If desired, thicken stew. In covered small jar, shake 1 cup cold water and 2-4 tbsp. flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.
2006-11-06 13:05:53
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answer #5
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answered by JubJub 6
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Go to food network website and find one.
2006-11-06 05:43:31
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answer #6
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answered by Grateful Fred 1
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http://www.simplestupid.com/recipe.htm?id=560
2006-11-06 05:42:08
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answer #7
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answered by Anonymous
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Get your beef poo recipe out of my face!
2006-11-06 05:38:19
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answer #8
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answered by yanceyholmes 2
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beef and veg thicko
2006-11-06 05:44:18
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answer #9
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answered by verons_girl 3
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go to allrecipes.com!
2006-11-06 07:11:27
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answer #10
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answered by lou 7
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