OLD-FASHIONED BEEF STEW
This classic stick-to-your-ribs stew is the ideal project for a chilly weekend. Beef, onion, carrots, potatoes and red wine come together in cozy harmony. If you are feeding a crowd, good news: It doubles (or triples) beautifully.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, main course
Time 2h30m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 494, UnsaturatedFat 9 grams, Carbohydrate 54 grams, Fat 12 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1604 milligrams, Sugar 7 grams, TransFat 0 grams
DRUNKEN IRISH STEW
Make and share this Drunken Irish Stew recipe from Food.com.
Provided by CookingONTheSide
Categories Stew
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in large heavy pot over medium high heat.
- Add stew meat and saute for about 6 minutes or until brown on all sides. Add garlic cloves and saute until fragrant, or about one minute.
- Add beef broth/stock, red wine, Guinness, tomato paste, sugar, Worcestershire sauce, thyme, and bay leaves.
- Stir to combine and bring mixture to a boil.
- Once boiling, reduce heat to low.
- Cover and simmer for 1 hour.
- Stir occasionally.
- Meanwhile, in another large pot, melt butter over medium heat until slightly foaming.
- Add potatoes, celery, onion, and carrots and saute for about 15 minutes, or until golden.
- Set aside until stew has simmered for 1 hour.
- Add vegetables to beef stew and simmer uncovered until vegetables and beef are tender, about 40 minutes.
- After that time, mix 1 Tablespoon of cornstarch with 1 Tablespoon of cold water until combined.
- Slowly add to the stew, stirring for about 1 minute until thickened.
- Discard bay leaves and remove any fat that has accumulated on top. Season with salt and pepper to taste.
- Serve with a nice crusty bread and enjoy!
Nutrition Facts : Calories 474.6, Fat 10.1, SaturatedFat 3.9, Cholesterol 53, Sodium 902.8, Carbohydrate 45.3, Fiber 4.5, Sugar 7.3, Protein 22.6
DRUNK BEEF STEW
Make and share this Drunk Beef Stew recipe from Food.com.
Provided by fshpiler
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Toss meat with seasoned flour to coat all sides.
- Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides.
- Remove meat and cook onion briefly in pan.
- Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour.
- Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour (or more - the longer - the better) until meat is very tender and the stew is a dark rich color.
- Add peas during the last ten minutes of cooking.
Nutrition Facts : Calories 1256, Fat 66.4, SaturatedFat 24.3, Cholesterol 236.4, Sodium 944.6, Carbohydrate 85.6, Fiber 11.9, Sugar 14.4, Protein 72.7
CONRAD'S DRUNKEN BEEF STEW
Steps:
- 1. Heat oil in heavy large pot over medium-high heat. Dredge cubed beef in flour and sauté until brown on all sides, about 5 minutes.
- 2. Add garlic and sauté 1 minute.
- Add beef stock, ½ of the onions, carrots, tomato paste, allspice, thyme, Worcestershire sauce and bay leaves. Stir to combine.
- 3. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
- 4. Add coffee, chocolate, whiskey and wine, potatoes, and balance of onions. Simmer about 40 minutes uncovered until gravy thickens to the point it clings to a spoon. Adjust seasonings to taste. Should be a complex slightly sweet beef gravy.
- 5. Add beans cut to about thirds. Simmer uncovered until vegetables and beef are very tender, about 40 minutes.
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- Season beef pieces with salt and pepper, then dredge in flour. Heat a large skillet (cast iron works super well here - or heat your cast aluminum slow cooker insert if you have one) over MED HIGH heat with olive oil. Shake off excess flour and brown beef in batches (don't overcrowd the pan) for several minutes, until you get a golden brown crust on all sides. Remove beef to plate, and continue with all batches.
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- Season stew meat with 1 teaspoon salt and 1/2 teaspoon black pepper, then brown beef in batches, removing and placing on a plate as needed until all beef is well browned.
- Add beef back to the Dutch oven, sprinkle with flour, and stir well. Pour entire bottle of wine over the beef, followed by the broth, potatoes, carrots, onions, garlic, bay leaves, and thyme. Stir well, cover, and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for about 2 hours, or until the meat is very tender and vegetables are soft. Stir in maple syrup and remaining salt and pepper to taste. Serve stew while very warm with a piece of crusty bread.
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