How do you make beef stew/pot roast?

Question

my mom's boyfriend's mom makes this recipe she calls beef stew... it's some sort of beef, potatoes, carrots, and onions in some sort of gravy/sauce kinda.

she puts some sort of spice in it... it's almost spicy... but not to the point where it burns your mouth. it's just got this kind of kick to it. it doesn't really taste like chili powder... i don't know if it's curry powder... but i thought maybe. but i cook with that sometimes. anybody have any suggestions for what spice she used in this recipe?? she's from the phillipines... if that helps any.

my best friend makes something similar and she calls it pot roast... but she doesn't use that spice. hers just tastes like meat and vegetables.

Answer 1

BEEF STEW

Vegetable oil
2 lb. beef stew meat, cut into 1-inch pieced
1 c. flour
2 teaspoons salt
1-1/4 tsp. black pepper
4-5 carrots, cut into 1/2 inch pieces
1 lb. small new potatoes, quartered
3 stalks celery, cut into 1 inch pieces
1 bay leaf
1/2 tsp. dried parsley
1/4 tsp. dried basil
1/4 tsp. dried oregano
2 tbsp. Worcestershire sauce
Salt
Black Pepper
1 can mushrooms, undrained*
1 can green beans, drained*
1/2 c. frozen green peas, thawed

Place flour, salt and pepper in a paper bag or a resealable plastic bag. Shake well. Add the meat, a few pieces at a time. Shake to coat lightly with flour. Repeat until all the meat has been floured. In a Dutch oven or large heavy pan, pour just enough oil to cover the bottom of the pan. Heat pan to medium-high heat. Add the meat. Brown the meat lightly on all sides. Add the onion and cook until the onion is tender. Cover the meat with water. Cook with pan covered for 30 minutes over medium heat. Add the carrots, potatoes, celery, spices and Worcestershire sauce. Stir and re-cover the pan. Cook for 20 minutes more. Add more salt and pepper if needed. Add the mushrooms, green beans and green peas. Cook an additional 6 or 7 minutes. Remove from heat. Discard the bay leaf. Serve hot with buttered biscuits.

*Optional

STOVE TOP POT ROAST

Flour
2-1/2 to 3 lb. rump roast
4 or 5 Tbs. oil
1 medium yellow onion, chopped small
3 cloves garlic, chopped
1 48 oz. can beef broth plus 48 oz. water
1 tsp. Kitchen Bouquet
3 celery stalks, chopped
10 oz. whole baby carrots
6 medium red potatoes, cut into cubes
1 10 oz. package frozen peas OR 1 can peas

Place some flour in a large brown paper bag. Put the roast in the bag with the flour and shake. (This will coat the roast with the flour.) Now put the oil in the bottom of a large, heavy pot on high heat. When sufficiently hot, turn heat down to meduim-high. Add the roast and brown on all sides, turning occasionally. When meat is sufficiently browned all over, stir in the chopped onions and garlic. Cook until the onions are translucent, stirring occasionally. Lower the heat. Add the broth, and an equal amount of water. Add the Kitchen Bouquet. Simmer over low heat, covered, for 2-1/2 hours. At the end of 2-1/2 hours, add the celery, carrots, mushrooms and potatoes. Do not add peas. Continue simmering until the meat is tender and comes apart easily. Test potatoes and carrots. They should be soft, but not mushy. Just before removing the roast from the pan, cook the peas in a separate pot. Heat through for 4 or 5 minutes. Remove roast to a platter. Remove the vegetables from the pan with a slotted spoon. Surround the roast with all the vegetables except the peas. Pour gravy into a small bowl or gravy boat. Serve with the peas on the side.

*If you peel the potatoes ahead of time, be sure to place them in a bowl of cold water so that they do not turn brown. When you are ready to add them to the roast discard the water.

Answer 2

I made a beef stew yesterday. I cut some beef into chunks and browned it in a le creuset casserole dish and then added chopped carrots, diced onion, 3 cloves of minced garlic (though you could easily add more), a finely chopped pepper, a sliced courgette, a sliced leek and a tin of chopped tomatoes. then I added some plain flour, some water, a vegetable stock cube (though chicken or beef would be just as good), a dollop of marmite and some gravy granules as well as salt, pepper and a little balsamic vinegar. I put it in the oven on a low heat for about two hours after this. If I were going to add spices I would add cayenne pepper.

I looked on the wikipedia site and it has a list of filipino stews . none of the ones with beef mentioned a particular spice.
Afritada - pork or beef with vegetables in a tomato sauce.
Kaldereta - beef or goat simmered in vinegar and tomato sauce. There is a variant that uses dog meat.
Pochero - beef and banana simmered in tomato sauce. Derived from the Spanish cocido.

Answer 3

Mom's Pot Roast

Buy a round roast with a little fat on it.
Get a heavy dutch oven pan with a cover
Put some olive oil in the bottom of the pan
and sear the meat over high heat until it is nicely browned on the sides except the fat side, do not sear the fat side, leave alone)
Turn down the heat
Add about 2 inches of water
Add salt and pepper
Add garlic, if desired
Put a lid on top, keep heat low

Cook a few hours this way. Add more water, if necessary
Check for tenderness

When getting tender with no red inside
Add skinned, whole carrots, cook awhile
The add small skinned potatoes
Add more salt and pepper
Add worchershire sauce (mom's secret)
You can add canned or jar gravy if desired also
or you can just continue to cook until everything is tender
Then you can remove all the meat and veggies
and can add a few teaspoons of flour to a cup with some water and stir until lumps disappear, then add to water gravy, stir briskly to make gravy, if no jar/can gravy added.

Answer 4

Pot roast is a flat slab of inexpensive meat a couple of inches thick, slow cooked in a closed pot with liquid and vegetables such as carrots, celery, onions and potatoes. The meat is usually browned in the pan and the water or broth added with the vegetables.
Stew is usually cut up pieces of inexpensive meat an inch or two cubed cooked in a closed pot with vegetables added at the start or along the way depending on cooking time. Same vegetables as pot roast. Stew has more chances for spicing because there is more liquid. Garlic, parsley flakes, and celery flakes are mild spices often added.

Answer 5

You dip the beef in flour seasoned with salt and papper. Brown it in butter in the big pot you're using. Add beef broth or water with beef buillion to the desired level. Add your cut up potatoes, carrots, onions, or other vegetables and cook til tender. I keep adding salt and pepper to taste. I tend to thicken mine with a little cornstarch mixed with water for this.
If it's pot roast, it's just the whole piece of beef, it's stew if it's cut into cubes.
This is the perfect time of year to serve beef stew!

Answer 6

Being a former chef, my choice is either a chuck roast, or in Canada we have what is refered to as a blade roast, from the shoulder near the prime rib, have you ever thought of short ribs or a short rib roast, the meat is denser, but both cuts allow you use a crockpot, that fall off the bone texture, but has more flavour. I brown my roasts or short ribs, and then use celery, onions, carrots, lots of flavourful herbs (bay leafs, thyme, oregano), a bit of seasoning remember the longer it cook the strong the taste will be, things like turnip or rutabagas and potatos should be cooked separtely and added at the end. If you like once your ready to serve, thicken the broth with a slurry or cornstarch or half cornstarch and flour, just turn the liquid up add the paste, and then cook for 5 minutes.

Answer 7

Why not ask your Mom's boyfriend's mom for her recipe? I'm sure she would be very flattered.

There are many thousands of stew recipes so it's pretty difficult for us to guess at what makes her's so great unless you want to ship us a sample to taste ;-)

Answer 8

http://search.foodnetwork.com/food/recipe/beef+stew+pot+roast/search.do?searchString=beef+stew+pot+roast&site=food&gosearch=&searchType=Recipe

Pics:http://images.search.yahoo.com/search/images?p=beef+stew+pot+roast&fr=yfp-t-471&toggle=1&cop=mss&ei=UTF-8

Answer 9

put beef in a pot and stew until ready... =)

Ps...
hope i helpled...and ..if you could can you pick me as best answer..thxs i would appreciate t..=)

Answer 10

Parker's Beef Stew

2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
1 (750-ml bottle) good red wine
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 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
1/2 pound white mushrooms, stems discarded and cut in 1/2
1 pound small potatoes, halved or quartered
1 tablespoon 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 tablespoons 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 overnight.
The next day, preheat the oven to 300 degrees F.

Combine the flour, 1 tablespoon salt, and 1 tablespoon 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 tablespoons 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 tablespoons 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 tablespoon 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 275 degrees F.

Before serving, stir in the frozen peas, season to taste, and serve hot.

Beef Stew with Curry and Lemongrass
Servings: Serves 6.

Ingredients:
4 cups water
2 extra-large beef bouillon cubes (each 1/2 ounce)
2 tablespoons olive oil
2 1/4 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 cups coarsely chopped onions
3 garlic cloves, minced
1 14 1/2-ounce can diced tomatoes in juice
1/3 cup finely chopped fresh lemongrass
1 tablespoon curry powder
2 bay leaves
2 large carrots, peeled, cut into 1/2-inch pieces
2 small potatoes, peeled, cut into 1/2-inch pieces
8 ounces button mushrooms, trimmed
Chopped fresh parsley

Preparation:
Bring 4 cups water to boil in large saucepan. Add bouillon and stir to dissolve; set aside. Heat 1 tablespoon oil in heavy large pot over high heat. Working in batches, add beef and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer beef to bowl. Add 1 tablespoon oil, onions and garlic to same pot; sauté until onions are tender, about 5 minutes. Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves. Return beef and any accumulated juices to pot. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.
Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes. Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with chopped parsley and serve.

Korean Beef Stew

1k beef ribs (half kilo is lean and half kilo are beef shanks or short ribs)
1/2 cup sugar
2 tbsp sesame oil
2 tbsp rice wine
3/4 cup soy sauce
1 head crushed garlic
1 onion head
1 Tbsp Ginger, crushed

1 cup green onions, sliced
salt
pepper
5 pieces red sili finely chopped

A. Preparation
Combine the first 8 ingredients
Marinate beef overnight

B. Cooking
4tbsp oil
water

1. Heat oil and sear marinated beef
2. pour marinade
3. add enough water just to submerge beef
4. simmer over low heat (2 hours) until tender or pressure cook for 45 minutes.
5. season to taste with sugar, salt, pepper and red sili
6. garnish with green onions, 1 tsp sesame oil, sesame seed.

hope these help. enjoy.