Marons Marvelous Meat Stew Recipes

Steps:

• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
• Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

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:

• Heat oven to 250.
• Toss lamb with salt and pepper. Heat 2 Tbls oil in dutch oven over medium high heat. Brown lamb on all sides in two batches. Set aside on plate.
• Add onions to Dutch oven and saute until softened. Add garlic and cook an additional 30s.
• Stir in flour and cook until lightly colored (1-2 min).
• Add stock and deglaze pan.
• Add tomatoes and spices and bring to simmer before adding lamb and returing to simmer.
• Cover and place in oven until meat is almost tender (1 3/4 - 2 1/4 hours).
• Add chickpeas and return to oven until meat is tender and chicpeas are heated through (about 15 min).
• Can be cooled, covered and refrigerated up tp 3 days before reheating on stovetop.
• Stir in parsley, discard bay leaves and adjust seasoning just before serving.

Steps:

• boil the meat in 3-4 cups of water first and remove the scum that appears on the water surface.
• add to it a cinnamon stick, 1/2 onion, salt to taste.
• when the meat is half done, remove the onion and cinnamon stick from the water.
• Fry the onions and garlic in some oil separately until they are yellow in color and add them to the meat and water mixture.
• Add to the above mixture the tomatoes and green beans and add the above spices and adjust the salt to your taste. ( to prepare green beans the end of the beans should be removed and they should be cut in half)
• If water is not covering all the green beans, add more water and adjust salt if needed.
• let the mixture boil for around 45 minutes until the green beans are completely cooked i.e. they are very soft.
• serve with rice.

Steps:

• Preheat oven to 300 degrees Fahrenheit.
• Cube the meat into one inch cubes. Roughly chop onions. Add oil to a heavy Dutch oven and add the meat and onions to it. Roast in the oven for at least 30 minutes, or until the meat is nicely browned.
• Add the diced carrots, allspice and beef stock. Cover and place back in the oven for about 2 1/2 to 3 hours, or until the meat is tender.
• Serve over mashed potatoes.