Beef Stew Irishamerican Recipes

Steps:

• Preheat the oven to 300˚ F.
• Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
• Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
• Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
• Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
• Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.

Steps:

• In large Stew Pot add water, stew meat, 1 3/4 cups (14 oz) of Worcestershire Sauce, garlic powder, season-all salt and onions. (make sure meat is completely covered with water, if not add more water until water line is at least 2 - 3 inches above meat). Bring to a boil and reduce to Medium heat until meat is done, takes approximately 30 - 40 minutes. **DO NOT, I REPEAT DO NOT DRAIN THE WATER OFF THE MEAT.** You are going to use it all.
• Once meat is done, add in potatoes (you want to use really starchy potatoes), carrots, entire bottle of ketchup, stirring well to combine everything. If you need to add more water to cover everything please do. Taste test to see if you need to add more Ketchup or Worchestirshire after adding extra water. The stew should have a tart taste from the Worchestirshire sauce, kind of a bite so to speak, but not so much you get lock jaw, lol. The gravy or sauce should thicken up from the starch in the potatoes, but if it is not thick enough for you, you can add in some cornstarch to thicken it. This recipe is adjustable.
• Bring to a rolling boil, then reduce heat to Low or Medium-Low and simmer, slightly cover and cook for about 2-3 hours, stirring occasionally to reduce sticking to the bottom of the pot. Cook until potatoes are done, and stew starts to thicken. Serve with homemade cornbread or crackers of your choice. My family loves Townhouse Original Crackers with this recipe.
• **You can also make this recipe in the crockpot. I put in the meat, water, seasonings and onions just as you would if you were doing it on the stove. Let cook until meat is done, add in other ingredients and cook for about 3 hours on low heat in the crockpot or until potatoes are tender. Cool and serve with your favorite crackers, cornbread, bread or rolls. Enjoy!!
• ***Note to all cooks - I use a flat surface cooktop, so the medium heat setting is a truly controlled setting whereas with other cooktops such as electric or gas, the heat setting may be too high to simmer the stew, you be the judge of what you need to set it at in order to prevent the stew from burning to the bottom of the pot**
• This can also be frozen for a quicky meal at a later date, just pull out of the freezer and put it in the microwave, heat and serve! A delicious Quick Meal when you are on the go and want something homemade and good to feed your family! :) Enjoy!!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
• Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
• Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
• Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
• Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Steps:

• In a stockpot, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a large shallow dish, combine flour, salt and pepper. Add beef, a few pieces at a time, and turn to coat. Brown beef in the bacon drippings. Remove and set aside., In the same pot, saute the mushrooms, leeks, carrots and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato paste until blended. Add the broth, beer, bay leaves, thyme, parsley and rosemary. Return beef and bacon to pot. Bring to a boil. Reduce heat; cover and simmer until beef is tender, about 2 hours., Add potatoes. Return to a boil. Reduce heat; cover and simmer until potatoes are tender, about 1 hour longer. Combine cornstarch and water until smooth; stir into stew. Bring to a boil; cook and stir until thickened, about 2 minutes. Add peas; heat through. Discard bay leaves.