need a recipe for beef stew / cassarole?

Answer 1

This is one of my favorite recipes!!

Sam's Beef Stew

Servings: 4 to 6


2 tablespoon vegetable oil
2 pounds beef stew meat, cut into 1 inch cubes
¼ cup flour
2 cups chopped onions
½ cup chopped celery
1 tablespoon chopped garlic, plus
2 teaspoons chopped garlic
4 cups dark veal or meat stock
1 large Idaho potato, peeled and cut into 1 inch cubes
2 carrots, peeled and cut into 1 inch pieces


In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally. Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper. Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 ½ to 2 hours or until the meat is very tender. Stirring occasionally. Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary.

Answer 2

My favourite!! Start by softening some onions (I use red ones) with some garlic in a bit of oil and add a handful of dried herbs and an oxo cube. I use italian seasoning or rosemary & thyme. Then add the diced meat to the pan. I do all this in my caserole dish. When the beef is brown I add new potatoes, parsnip, carrots and swede. Then I add enough beef stock to cover, a tin of tomatoes, some bisto granule, a splash of red wine and a dollop of brown sauce. I boil for an hour, add frozen peas, sweetcorn, broad beans and a bit more stock. Cover put in oven on low for an hour then serve with steamed savoy cabbage. This makes quite a lot but I freeze some, it can also be scaled up or down easily & I love being able to throw in whatever I have in the cupboard.

Answer 3

Beef and Red Wine Stew

1 1/2 pounds stew beef
3/4 cup flour
1 teaspoon onion powder
1 teaspoon seasoned salt
1 to 2 medium carrots, sliced
2 ribs celery, sliced
1 medium onion, diced
1 clove garlic, minced
2 cups beef broth
1 cup dry red wine, such as Pinot Noir or Cabernet Sauvignon
1/2 teaspoon fresh chopped rosemary, or a dash of crumbled dried rosemary
1 jar (15 ounces) small onions, or 10 to 16 ounces frozen small onions, thawed
Trim stew beef and cut in small bite-size pieces. Put in a food storage bag with the flour, onion powder, and seasoned salt; toss to coat well.
Heat oil in a large saucepan or Dutch oven; add beef to hot oil and cook, stirring, until lightly browned.
Add the onion and celery; continue cooking, stirring, for about 3 minutes. Add carrots, garlic, broth, wine, and rosemary; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes. Add drained or thawed onions. Continue cooking for about 20 to 30 minutes, or until beef is tender. Serve with biscuits or hot cooked noodles.

Answer 4

chop up 6 carrots, 3 onions, 6 spuds, 6 parsnips and a swede. Put in to a large pan, cover with water and add either 5 chick stock cubes or vegetable or a mix, then add the beef and bring to the boil and then leave to simmer.

Add pepper ans salt at the end to taste.

if you blend the mixture you can make a soup with the left overs and freeze it, so you don't have to cook later on in the week.

Answer 5

GOURMET BEEF CASSEROLE

1kg blade steak
1 teaspoon brown sugar
salt, pepper
1 beef stock cube
1 tablespoon flour
pinch nutmeg
1 onion
2 cloves garlic
1 tablespoon vinegar
1 teaspoon Worcestershire sauce
1 tablespoon tomato sauce
15g butter
1 tablespoon oil
1tablespoon flour, extra
1/2 cup water
1/2 cup dry red wine
1 french bread stick
15g butter,extra
2 teaspoons french mustard

Cut the meat into 2,5cm cubes.
Combine sugar, salt and pepper, crumbled stock cube, flour, nutmeg, finely chopped onion, crushed garlic, vinegar, Worcestershire sauce and tomato sauce.
Spoon over meat, cover, leave to marinate for 1 hour, stir occasionally.
Heat butter and oil in pan, add meat and marinade, cook 5 minutes.
Place meat in ovenproof dish.
Stir extra flour into pan drippings, cook 30 seconds.
Stir in wine and water, stir until sauce boils and thickens.
Pour sauce over meat, cover, bake in moderately slow oven 1 1/4 hours.
Cut bread into 2,5cm slices.
Combine extra butter and mustard, spread on on side of bread slices.
Place slices, mustard side up, on top of casserole, push down gently to soak up some of the sauce.
Return to moderate oven, cook uncovered further 20 minutes or until top is brown and crisp

Answer 6

Hearty Vegetable Stew Seasoned with Beef:

2 (14 1/4-ounce) cans fat-free beef broth
1/2 pound lean, boned chuck roast
1 teaspoon olive oil, divided
4 cups vertically sliced onion
1/3 cup tomato paste
3 garlic cloves, minced
3 cups cubed carrots
3 cups cubed red potatoes
2 1/2 cups quartered mushrooms
1/2 cup dry red wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10-ounce) package frozen green peas, thawed
2 tablespoons water
1 tablespoon cornstarch
Chopped fresh parsley (optional)

Bring beef broth to a boil in a small saucepan; cook 15 minutes or until reduced to 2 cups. Set aside.

Trim fat from roast; cut into 1/2-inch cubes. Heat 1/2 teaspoon oil in a large Dutch oven over medium-high heat. Add beef; brown on one side. Remove from pan, and set aside. Heat remaining oil in pan over medium-high heat. Add onion, tomato paste, and garlic; cook 5 minutes, stirring constantly. Return beef to pan. Add reduced broth, carrots, and next 6 ingredients (carrots through peas); bring to a boil. Cover, reduce heat, and simmer 45 minutes or until vegetables are tender.

Combine water and cornstarch in a small bowl; stir well. Add to stew. Bring to a boil; cook 1 minute, stirring constantly. Ladle into soup bowls; garnish with parsley, if desired.

Note: If you don't want alcohol in your stew, you can substitute a dealcoholized wine (Graham used Ariel Cabernet Sauvignon Barrel Select).

Yield: 4 servings (serving size: 2 cups)

Answer 7

Overnight Beef Stew
THE EVENING BEFORE

Serves 6

Stewing beef, 2 pounds, cut in 1 ½ inch cubes
Olive oil, 4 tablespoons
Garlic, ½ clove, peeled
Kettle, with cover

Red wine, high quality if possible, 2 cups
Water

Seasonings:
Chunk of onion
Stalk of celery
Thyme, dried, 1/4 teaspoon
Basil, dried, 1/4 teaspoon
Bay leaf
Salt

Carrots, ½ pound, more if liked

Rinse beef in cold water. Mash the garlic and fry in hot oil in the kettle. After 3 minutes take it out, earlier if it turns golden or brown. Discard the garlic.

Add beef to the kettle. Cook gently about 10 seconds on each side, enough to coat beef with the garlic-infused oil and brown it slightly.

Pour wine over the beef, then water barely to cover.

Add all seasonings. Add carrots, sliced or quartered. Cover and simmer gently for 1 ½ or 2 hours. This will be the mid-point for most cuts of stewing beef, which take 3 to 4 hours overall.

Note: carrots will be done in perhaps [.. 30 to 40 minutes ..]. Leave them a little undercooked, as they will soften slightly in the refrigerator. Lift the cooked carrots out and set aside. Add them back when you refrigerate the stew.

Variation

At the start include a little cinnamon, dried papaya, orange zest, or allspice berries, singly or in combination.

Beef Stew with Vegetables
DAY OF THE PARTY

Plan of action: Normally 1 ½ to 2 hours of cooking will remain for the beef. During this time four additional events must be brought about. The tomato paste will blend with the beef broth, requiring some time for blending and clarifying. The onions and mushrooms will be boiled in the broth. The broth will boil down and thicken slightly. The green beans will be cooked separately.

Tomato paste, ¼ cup

Boiling onions, peeled
Sauté pan, with cover

Mushrooms, 12 ounces

Green beans, cooked, and cut into 1 inch pieces
Peas, frozen, for decoration

Arrowroot, about 2 teaspoons, or cornstarch
Water
Small bowl

Deoil the liquid.

Lift carrots out of the liquid. Place them on a plate and keep moist with liquid from the kettle. They will be added just before serving to be heated through.

Heat the kettle containing meat and liquid to the simmer point. Simmer partially covered.

Place tomato paste in a small bowl. Add water to dilute, stir, then add to the kettle.

To cook vegetables

While the meat is completing its cooking, prepare the vegetables.

To peel the onions, cut off roots but leave the base intact. Cut a cross in the base of each onion. Cover bottom of the pan with water. Cover and bring water quickly to simmer. Add onions and steam about 1 minute to loosen skins.

Add peeled onions to the kettle. They will take about 40 minutes. When tender, lift out onto a plate. Just before serving, add them back to be heated through.

At some convenient time, place mushrooms in the stew and cook until soft, about 10 minutes. Lift mushrooms out of the liquid. They also will be added back just before serving.

Thaw the green peas. Boil or steam the green beans. Set aside until needed.

Continue partially covered simmer until beef is done. It will be tender when pierced with a knife, and will taste done.

To serve

When it seems that meat is 30 minutes from finishing, it is time to address the issue of thickening. A compromise is always required, because the purest flavor results from no thickening at all. Yet most will want some thickening so that the sauce will coat the meat and an accompaniment such as noodles.

To thicken, place arrowroot in a bowl. Stir in water to make a thin paste. Stir paste into the cooking liquid. Simmer after addition, so that the arrowroot will complete its action. (If you are using cornstarch, it must be cooked [.. 10 minutes.. ] to lost its raw taste.

(May be done ahead to this point.)

Fifteen minutes before serving, add onions, carrots, and mushrooms to the kettle. Bring to simmer to heat through.

Put stew into a serving bowl. Sprinkle green beans on top, followed by green peas.

Variation

Add a few bite-sized pieces of red bell pepper at the same time as the onions.

To make a more generous, albeit somewhat less flavorful, sauce for noodles, dilute with a cup of water at the end and an additional teaspoon of arrowroot.

Beef Stew with Piquante Sauce
NO VEGETABLES

I am in the camp that believes pot roast or other stewing beef is rather bland and boring. In a beef stew the attraction is not so much the beef itself as the vegetables around it. Instead of vegetables, why not a piquante sauce?

There does seem an impulse to spice up beef. Witness sauerbraten, corned beef, ketchup on a hamburger, bottled steak sauce.

Stewed beef may be covered with a piquante sauce. Vegetables may be served separately. Or even simpler, serve the sauced beef with mashed potatoes and a salad.

In the recipe below, a simple piquante sauce is made by adding balsamic vinegar to the reduced beef juices. Elaborations are included in the variations.

Cook overnight beef stew, including or omitting carrots as desired. The second day, gather:

Tomato paste, ¼ cup

Balsamic vinegar
Capers (optional)

Arrowroot, or cornstarch, 2 teaspoons, more or less
Water
Small bowl

Take beef and its cooking liquid from the refrigerator or freezer. Deoil the liquid.

Stir tomato paste into the liquid. Simmer until beef is nearly done, perhaps an hour or 1 ½ hours.

For the last 20 minutes add balsamic vinegar.

Thicken with arrowroot.

Add capers just before serving.

Variations

Add a few calamata olives 10 minutes before serving.

Add a few anchovies with the balsamic vinegar. These must be cooked 15 minutes or more so that they disintegrate and lose all suggestion of fishy taste. Used in this way, anchovies provide a rich, subtle undertaste to any sauce based on balsamic vinegar.

Decorate with frozen peas.

Serving Suggestions

Serve the beef on a plate with typical beef stew vegetables - boiling onions, mushrooms, green beans - around it. This is a sophisticated serving method favored by many of the new restaurants, both for beef and lamb stew.

This is excellent served with Knabrus (slow-cooked, thinly sliced cabbage and onions), noodles, and salad.

Answer 8

Start with diced beef chuck or Skirt
brown the meat in a large hot pan.
add onion/shallots
add veggies of your choice.
add beef or chicken stock.to cover all.
add seasoning of your choice.
cook as slowly as you can untill meat is tender.
serve,enjoy
tastes even better re-heated next day.

Answer 9

Amount/Measure/Ingredient

Beef Stew Meat, Brussels Sprouts, Chilled White wine, Thyme, Cornstarch
Carrots, Beef broth, Mrs. Dash, Worcestershire Sauce
Parsnips, Fresh Parsley
Baby Onions, Bay Leaf
Potatoes (mashed)

SHOPPING LIST:

Get /Do You Already Have?
Ingredient Quantity Yes - How Much? No
Beef Stew 2 lbs
Potatoes 1 small bag
Brussels Sprouts 1 bag frozen
Baby Carrots 1 medium bag
Parsnips 2
Baby Onions Small bag
White wine 1 bottle
Beef broth 2 cans
Thyme 1/2 tsp
Mrs. Dash 1/2 tsp
Fresh Parsley 1 bunch
Bay Leaf 3
Cornstarch 3 tbsp.
Worcestershire Sauce 1 tsp.
Anything else?

Preparation:

FIRST:
Using an un-greased heavy or cast iron skillet, brown stew meat on both sides on medium high heat. Then turn heat down to low, cover and leave for twenty minutes.
Prepare vegetables. Peel onions and set aside; thaw Brussels Sprouts in cold water, peel and quarter potatoes and soak in cold water. Peel and dice parsnips and soak in cold water.
Chop finely one-half of the parsley. Add coarsely chopped onion to parsley. Set aside in small covered plastic bowl in refrigerator.
Mix thyme with beef broth, Worcestershire Sauce and one cup of chilled white wine. Mix cornstarch and one-half of the liquid until smooth. Add this mixture to the rest of the liquid and blend. Set aside in covered container in refrigerator.
NEXT:
Transfer the browned stew meat to a Dutch Oven or Roasting Pan with lid. Deglaze the skillet with 1/4 cup of the white wine and add to stew meat. Add the remaining can of beef broth, Bay leaves, fresh parsley, and all of the vegetables except the potatoes. Put into a pre-heated oven at 350 degrees and bake for one hour.
While the stew is baking, boil potatoes. When cooked, drain, mash thoroughly, add enough milk until the potatoes have a creamy but firm consistency. Set potatoes aside.
AND FINALLY:
After one hour of baking time, take the stew out of the oven and add the white wine/broth mixture. Stir into all ingredients thoroughly. Cover and bake for another half hour.
Spread mashed potatoes evenly over the stew. Bake for another fifteen minutes. Remove from oven and leave at room temperature for at least another fifteen minutes.
The Final Act

This is a meal in itself! Serve with a good distinctive dry white wine like Fume Blanc. Also, it is nice to break away, for a while anyway, from the "Red Meat-Red Wine" team and try a more subtle approach

Really Important:
The cooking times for this recipe may need to be reduced or extended depending on your oven. Serve with crusty French rolls and a lettuce and tomato salad with vinaigrette dressing.

Answer 10

easy peasy,
put your beef in a big dish,
add any veg you have lying around (ANYTHING goes in!!)
add some beef stock,
Add a bottle of dark beer.
cook until everything is done. (about 2 hrs, depending on size of dish)
If it needs thickening, add some gravy powder (sparingly)
Serve with whatever i.e, potatoes (if they aren't in the stew) or peas etc..
personally my lot just have slices of bread to soak up the gravy.