MARGARET'S BEEF STEW
This recipe comes from the first "What's Cooking at Moody's Diner" cookbook. Moody's Diner is a vintage 1930's Diner in Waldoboro, Maine and every year when I went to visit, my grandmother would take me there to get breakfast. I never had *this* recipe at Moody's, but this is my favorite stew that my mom made when I was growing up, and I want to make sure I don't lose this recipe. The barley was her addition to this stew, and she always made it in a crock pot, although I'll give the instructions to make it in a pot on the stove as well. Mainer's shorten "oleomargarine" to "oleo", unlike all the rest of the world that shortens it to "margarine", so in the recipe, where it calls for oleo, it is asking for margarine or butter. You can use a bag of frozen stew veggies instead of preparing the fresh ones, to make it a bit faster to put together, and if you use quick barley, add it in the last half hour or so of cooking, so it doesn't get mushy. This recipe is great served with homemade yeast rolls, or biscuits.
Provided by Mommy2two
Categories Stocks
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine oleo and flour in a pot with a heavy bottom over low heat, or a crockpot on low.
- Add catsup and boiling water.
- Add beef, onions, vegetables, and barley.
- Bring to boil and simmer until beef is tender or,
- In crockpot, simmer all day on low.
Nutrition Facts : Calories 388.2, Fat 5.8, SaturatedFat 2.4, Cholesterol 72.6, Sodium 484.5, Carbohydrate 55.5, Fiber 7.9, Sugar 12.2, Protein 31.1
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
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.
MARGARET'S OLD-TIMEY BEEF STEW
This recipe was received from one of my best friends, Margaret Hanks, in Abilene, Texas. She made this stew for her church parish Ladies Luncheon. It is still one of my all time favorite stews. It is hearty and filling. I serve it with warm, crusty French Bread.
Provided by Miss Annie
Categories Stew
Time 3h20m
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Brown the beef, in small batches, in oil.
- Return browned beef to the pot.
- Add the next 11 ingredients and bring to a boil.
- Cover, lower heat and simmer for 2 hours.
- When meat is almost done, add the carrots, onions, and potatoes.
- Cover and cook until vegetables are tender.
- If you want the stew thicker, mix 1/2 cup cold water with 1/4 cup flour.
- Push vegetables and meat to one side of the pan and stir in flour mixture into stew.
- Cook and stir until gravey thickens and boils.
- Remove bay leaves before serving.
Nutrition Facts : Calories 641.6, Fat 41.3, SaturatedFat 15.2, Cholesterol 125.2, Sodium 1575.1, Carbohydrate 30.8, Fiber 5.1, Sugar 9.7, Protein 36.4
STRAWBERRY MARGARITAS
This delicious margarita recipe is courtesy of Mo'nique's "Never Trust a Skinny Cook."
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 4
Number Of Ingredients 5
Steps:
- Place four 8-ounce glasses in freezer. Place strawberries, tequila, limeade concentrate, and triple sec in the jar of a blender. Blend until all ingredients are thoroughly combined. Add ice and blend until liquid is smooth. Serve immediately in chilled glasses.
MARGARITA
This recipe for a simple margarita will be your new cocktail hour staple.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 1
Number Of Ingredients 6
Steps:
- Rub lime wedge around the rim of a margarita glass. Fill a saucer with salt and dip the glass, upside down, into the salt.
- Fill a cocktail shaker with ice. Add tequila, orange-flavored liqueur, simple syrup, and 3 tablespoons lime juice. Shake until well combined and chilled. Strain into salt-rimmed glass.
MARGARITAS FOR A CROWD
Our margaritas are made with freshly squeezed lime juice and served on the rocks.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 8
Steps:
- Make simple syrup: Bring sugar and water to a boil in a small saucepan. Simmer, stirring, until sugar has dissolved. Remove from heat; let cool. Refrigerate until ready to use.
- Rub rims of glasses with a lime wedge; dip rims in a dish of salt.
- In a large pitcher, combine lime juice, tequila, and triple sec or Grand Marnier. Add chilled sugar syrup, and stir to combine. Add ice cubes, and serve in prepared glasses.
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
THE PERFECT MARGARITA
A good margarita depends on the qualityof its ingredients; always use the best tequilayou can find. You'll get excellent results usinga citrus reamer, a small, fluted cylindricalwooden tool, to extract every last drop of juicefrom the limes.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 4
Number Of Ingredients 7
Steps:
- To salt-rim the glasses, rub a cut lime around the rim of each of 4 stemmed goblets. Fill a saucer with salt. Dip goblet, upside down, into salt. Refrigerate goblets until ready to use.
- Fill blender three-quarters full of ice cubes. Pour lime juice, tequila, and Cointreau over ice. Add sugar; blend, starting slowly, and then increasing to high speed, until ice is very finely chopped and mixture is frothy. Taste for sweetness; add more sugar if desired. Blend a few seconds more; pour into salt-rimmed glasses. Serve immediately.
MARTHA'S BEIGNETS
Louisiana made the beignet their official state doughnut. They're a treat for both breakfast and dessert--just make sure they're served hot and fresh. Martha made this recipe on Martha Bakes episode 602.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with a dough hook, mix together yeast, warm water, and granulated sugar. Let stand until foamy, about 5 minutes. In a separate bowl, whisk together flour, salt, and nutmeg. While mixing yeast mixture on medium speed, add butter. In a smaller bowl, lightly whisk together milk and egg using a fork before adding to the yeast-butter mixture. Mix in 1 1/2 cups flour mixture to combine, then add 1 3/4 cups more flour mixture and mix until thoroughly incorporated. Turn out dough onto a lightly floured surface. Knead in remaining 1/4 cup flour mixture by hand until dough is smooth, about 5 minutes.
- Place dough in a lightly oiled bowl, cover loosely with plastic wrap, and let stand in a warm, draft-free spot until doubled in size, about 1 hour. Turn out dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with plastic wrap. Let rise in a warm, draft-free spot for 30 minutes.
- Meanwhile, heat oil in a medium pot or deep-fryer until it registers 350 degrees on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1 to 2 minutes. Transfer beignets to a paper towel-lined baking sheet to drain. Coat with confectioners' sugar, and repeat process with remaining dough and more confectioners' sugar. Serve warm.
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