Does anyone have a good recipe for stewing beef besides stew?

Question

I have some stewing beef in my freezer that I need to use up, but I am kinda tired of stew and I just made a big pot of veggie soup last week.
Any ideas?
I'm also on a low salt diet so it will have to be something I can make that's low in salt.

Answer 1

Stew meat tends to be a tougher cut of beef. Why don't you try marinating it in a vinaigrette or any low sodium marinade and make shish-kabobs? As long as you marinate it, it should break down the toughness. Add some fresh vegies (red pepper, onion, mushrooms, zucchini, pineapple, potatoes) to the skewers and grill. Serve with a rice dish. Delicious!

Answer 2

Make chili with pulled beef. I much prefer beef that hasn't been ground, myself. Just cook it however you like, pull it, and use it.

I used to make a Korean soup with it. I can't remember the name now, but if I think of it I'll edit it. in. You need a big stock pot. Fill half way with water and about 4 cups of shoyu. When it begins to simmer, add the beef and a whole head of garlic chopped. Cook until the meat is done. Take the meat out and dice it. Put back in and add broken up myuk tuikim, a seaweed available at Asian markets. Cook for another hour and there ya go. Oh, when you have eaten it about half way gone you can add a rice based sort of pasta like stuff -- also available at Asian markets, and they'll know what you're asking for. Sorry, my mind is slipping -- that tastes really good, too. If you put it in from the beginning it becomes slimy and soaks up too much soup.

Answer 3

Look any recipe that allows you to cook the meat on a simmer and for a longer time is fine.
The "stewing Cuts"........ like shin and chuck have fantastic flavour but require long slow cooking
So Goulash, Stroganoff, Curries all work great.

You can even make the best kick @rse Rustic Bolognaise by allowing the meat to simmer in your Tomato and herbs sauce for nearly 2 hrs. The meat melts in your mouth is much closer to how the Italians would have had it 200 years ago before the use of mincers.
I all of these dishes just make sure the meat is cut into approx 2cm cubes and DON'T trim to much of the fat

Because you have to go lower salt just make sure you herb & spice your meat more

Answer 4

Beef Bourguignon II INGREDIENTS: • 2 tablespoons all-purpose flour • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 pound cubed stew meat • 2 tablespoons butter • 1/2 onion, chopped • 1 carrots, chopped • 1/2 clove garlic, minced • 1 cup red wine • 1/2 bay leaf • 1 ½ tablespoon chopped fresh parsley • 1/8 teaspoon dried thyme DIRECTIONS: 1. In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture. 2. Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish. 3. Return the skillet to the heat and add the onion, carrots and garlic to it. Sauté for 5 to 10 min. or until onion is tender. Add the wine, bay leaf, parsley, and thyme. Pour over meat and stir. 4. Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours.

Answer 5

okay here is one ; add olive oil and butter and melt in pot . add chopped green peppers ,onions and add stew beef . cook down untill you see a gravy form this takes a little while . after done add to hoagie rolls and you have some excellent steak sandwiches only with stew beef instead of steak . good luck and happy cooking .

Answer 6

I like to use it to make beef and noodles

BEEF TIPS & NOODLES

Good sized sirloin tip steak, cut in cubes
3/4 c. water
2 tbsp. beef base
1/2 c. red wine
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1/4 tsp. thyme
1 tbsp. cornstarch

Brown meat in pan. Bring other ingredients (except cornstarch) to a boil in separate pot. Lower and thicken with cornstarch. Pour sauce over meat in casserole dish. Place in oven at 300 degrees for 3 hours or until meat tender. Serve with noodles or rice if preferred.

Answer 7

Cook the meat in a crock pot. Then season with chile powder, cumin, and pepper. Wrap in tortillas (corn or flour). Smother with enchilada sauce and shredded cheese.

Answer 8

Go for Goulash! The original Austrian-Hungarian one, not the meat-patty cheese mix that is passed of as Goulash in the US.

http://en.wikipedia.org/wiki/Goulash