Beef And Ale Stew With A Savory Crust Recipes

Steps:

• Place flour in a large resealable plastic bag; add beef, a few pieces at a time, and shake to coat. , In a large saucepan coated with cooking spray, cook beef and onion in oil over medium-high heat until beef is browned on all sides. Stir in the water, consomme, sherry, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Stir in the carrots, parsnips, potato and turnip. Bring to a boil. Reduce heat; cover and simmer for 30-45 minutes or until meat and vegetables are tender.

Steps:

• Heat oven to 325°F. In ovenproof 4-quart Dutch oven, mix beef, onion, tomatoes, seasoned salt, pepper and bay leaf. In small bowl, mix water and flour; stir into beef mixture.
• Cover; bake 2 hours, stirring once.
• Stir in potatoes and carrots. Cover; bake 1 hour to 1 hour 30 minutes longer or until beef and vegetables are tender. Remove bay leaf.

Steps:

• Season the beef all over with salt and pepper. Set aside while you prepare the onions.
• Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.
• Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it's good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.
• Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.
• Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.
• Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.
• If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.

Steps:

• Heat oven to 170C/150C fan/gas 3. Put a large non-stick, flameproof casserole dish on a high heat and add 1 tbsp oil. Season the beef and brown in batches until well coloured on both sides, making sure you don't overcrowd the dish. Remove each batch and set aside on a plate.
• Add the remaining oil to the pan and lower the heat to medium. Toss in the onions and cook for about 10 mins until softened and golden brown. Stir in the flour and cook, stirring, for 1-2 mins.
• Add the stout and stir well to deglaze the pan, scraping up any sticky bits. Return the beef to the pan, pour in the stock and add the thyme. Bring to the boil, then put the lid on and cook for 1½ hrs.
• Add the mushrooms to the casserole, stir well and return to the oven for a further 1½ hrs.
• Season to taste and stir in half the chopped parsley. Scatter over the remaining parsley to finish and serve with mash, if you like.

Steps:

• Heat a large skillet or Dutch oven over medium heat; cook and stir beef stew meat and Italian dressing until meat is evenly browned, about 5 minutes. Add 2 cups water, beef bouillon, diced tomatoes, beef broth, tomato sauce, garlic, bay leaf, salt, oregano, and pepper to skillet; bring to a boil. Reduce heat to medium-low, cover, and simmer until meat is tender, about 1 1/2 hours.
• Place potatoes, carrots, bell pepper, and onion in stew; cover and simmer over medium-low heat until vegetables are tender, about 45 minutes.
• Combine flour and cold water in a small bowl; mix until smooth. Stir flour mixture into stew, bring to a boil; cook and stir until stew is thickened, about 2 minutes. Discard bay leaf before serving.

Steps:

• Meat -- Now I use a baggie for this, but a small bowl or pan will work fine. I just mix the flour, salt and pepper in a baggie and toss the meat and dredge.
• Saute -- Now in a large pot heated to medium high, add the olive oil and cook the meat until golden brown. DON'T forget shake off most of the flour before you add it to the oil. The meat should take about 5-7 minutes until brown on each side. Remove to a plate while you prepare the vegetables.
• Vegetables -- In the same pot as you cooked the meat, add a little more olive oil and saute the onions, parsnips, celery root, mushrooms, and garlic. Cook 10 minutes until they begin to soften.
• Broth -- Add the beer to deglaze the pan and stir up all the good bits on the bottom of the pan. Add in the beef broth, seasoning and simmer 1 hour covered and 1/2 hour uncovered so the broth reduces a bit. You want a nice thick stew, not too runny. After 1 1/2 hours, the meat should be falling apart.
• NOTE: If you like your stew a bit thicker, just mix a little corn starch and water to make a slurry and add to a medium heat stew and it will thicken right up. Just a tablespoon or so should be plenty.
• Topping -- Now transfer the stew to a 13x9 baking dish, sprayed with Pam. Now roll out your crescent rolls (1 can at a time) on a counter top with a little flour so they don't stick or on a cutting board. Press the seams together and then I take my rolling pin and just roll it a couple of times to make a nice flat sheet.
• Now I like to cut my flat sheet of dough into 8 strips and then lay them across the pie like a checker board. The two crusts make a really pretty presentation. Now if you don't like the checker board pattern, just add it in strips. Anyways you like. Just remember if you put on a solid piece of crust, poke some holes with a fork on the top so the crust can breath. Just like a pie crust.
• Butter and Cheese Glaze -- The best part, just melt for 10 second in the microwave the butter and blue cheese with the seasoning. Just enough to make it soft but not liquid. Then brush the blue cheese butter on the crust.
• Bake -- 400 for about 17-20 minutes until the crust is done and golden brown. Then just ENJOY! Rich hearty stew, falling apart with a golden flaky crust.