Stick To Your Ribs Beef Stew A Comfort Food Recipes

Steps:

• 1. mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture. In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes. Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy. I also add mushrooms...I substitute rough cut (quartered) onions for the diced and also baby carrots instead of regular... Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like... Have fun!

Steps:

• Preheat oven to 350 degrees F.
• On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
• Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
• Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
• Combine the panko bread crumbs and chopped chives in a medium bowl.
• In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
• Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
• In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
• To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

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.